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M.Birman

Weekend Baking Project: Brazilian Brigadeiros

Cajuzinhos have always been my favourites! Not too sweet and even easier to make

Licorice: Where to buy and what kind to get?

I haven't spoken dutch in a long time. The correct names are "muntdrop mild zoet" "honingdrop" and "dubbelzoutdrop".

Licorice: Where to buy and what kind to get?

Do make an effort to find some ducth licorice - Drop - it is as good as it gets. I would suggest the classic "middle zoet munt" (coin-shaped, just sligthly salty) someting more exciting like "honing drop" or mint-scented drop, and of course, the adventurous DZ "doubel zout" (duble salt, extremely salty and icky, yet delicious)

Good luck!

Wilted Kale Salad - substitutions

Thanks for the comments and ideas!
I'll definitely try it when it gets colder (it's summer right now). I fell in love with the idea of raw wilted hearty greens.

Marinated Kale and Chickpea Salad With Sumac Onions

Hi Kenji,
Is it possible to use the same strategy of wilting leaves with collard greens? I fell in love with this salad (love onions, love sumac, love chickpeas) but I have never seen kale here in Brazil. Collard greens, on the other hand, are quite abundant.

Salsa verde without tomatillos

I can't find tomatillos anywhere where I live, but i'd really like to try something close to salsa verde. Meybe green tomatoes? I know it wouldn't be traditional, but I'm craving the cinlantro-lime-chilli mixture and I feel like the tomato-based salsa recipes don't really close de deal for me (too tomato-y and not 'fresh' enough). Will green tomatoes still be too tomato-y? Is there a recipe that simply does not call for tomatillos?

This does seem delicious

But THIS has been in my dreams for a while (I love sourcream)

Wilted Kale Salad - substitutions

Hi Seriouseaters.
That's my first post!

I live in Brazil and I have never seen Kale anywhere around here. Collard greens, on the other hand, are quite abundant - and I love then. I don't know if it tastes like collard you guys have in the US (ours is quite bitter and delicious).
I was wondering if it's possible to use the same strategy of wilting kale with olive oil and salt on collard. link text

Will it work? And most important: will it taste good and stay crisp like kale is supposed to do?

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