Mine is the 'Cook and See!' four volume series published by Meenakshi Ammal which was given to me by my grandmother. Without these books, I would not be even able to figure out how to make rice or even a nice spicy chutney or serve up jalebis and gulab jamuns or make a traditional curry and sambhar south indian dinner every night!
i'm going on my first real vacation and recently married. :o)
we're looking for yummy places to eat in paris and nice. we're willing to explore variety of (non-american) foods and price ranges.
Lmao! This has to be one of the best threads I've ever read!
Mo Jito
Jim Balaya
Kesa Dilla
Ms. Ba S. Mati
Gran' Ola
Toma Tillo
Po B. Lano
The best descriptive answer I could find was from Nicole Weston's slashfood post here
I especially agree with this part:
"To be a foodie is not only to like food, but to be interested in it. Just as a good student will have a thirst for knowledge, a foodie wants to learn about food ... Do you have to know the difference between a beefsteak tomato and an heirloom tomato? No, but you might be interested to find out what it is. Do you have to only shop at farmer's markets? No, but you still look for good, fresh produce ...
Just like food, learn about food and, most importantly, eat food."
One time I decided to go all out for our little shindig and have condiments for the drinks and whatnot; One of the special cocktails I wanted to prepare was a mojito with a stick of sugar cane as a stirrer. Here in NYC where does one get a sugar cane?... Whole Foods! The produce staff in whole foods were SO nice and helped me select a nice sugar cane stalk, and demonstrated how to pick, process it and even gave me some tips on how to store/use the sugar cane. Mojitos never tasted better!
I love the baby portabella, I feel its a bit more versatile than the 'adult' portabella. I like to use them in salads, pizzas, fajitas and even as a complementary to veggies in curries.
Born in India, raised in NYC, schooled in Philadelphia, now back in NYC and loving it. Tummy lives in India, France, NYC and Phila - I can't play favorites here! Love homemade food, spice markets and farmers' markets in all these places.
I was freaking out at work because it was the day before I was leaving for vacation in France and I was so worried that I wouldn't be able to find a place to eat. My co-worker suggested posting to Talk on Serious Eats and I've been hooked ever since. And yes, France was wonderful and yummy!
My husband grew up in Kerala, India and there almost everything is cooked in coconut oil. It doesn't taste that coconuty and it actually has a very good aftertaste that seems to enhance and support vegetables, fish and meat. Since the Keralites have been using & eating coconuts and its oil for generations, I'm sure it is okay. In terms of health, everything is good in moderation.
Celery: I can't handle the taste or smell of it. But I love all other vegetables.
My favourite is an Indian snack called "Bhel Puri". Its the easiest thing in the world to make and will probably cost less than 10 dollars & will feed 20-25 people. You can buy all the ingredients in an indian store
How to make: You'll need the following - 1 big bag of bhel puri mix (puffed rice with crispy noodles), 1 container tamarind chutney, 1 container corriander chutney, 1 plain yogurt, 1 can of chickpeas, 2 or 3 boiled potatoes peeled and chopped, 2 small onions chopped, 2 tomatoes chopped, few mini green chilies for some hotness, salt to taste and pinch of chili powder if you're adventureous. In a large bowl, mix the puri mix, potato, chickpeas, onions, green chilis and spices. On the side keep the yogurt, chutneys and tomatoes. You're all set!
How to eat: Have each person serve up a bowl of the bhel mix, sprinkle with some tomatoes, chutney and yogurt and dig in!
(You can be creative and add your own variety of beans and lentils or chutneys if you choose - the key is to keep the dry and wet ingredients separate so that the crunchiness is maintained)
i like to go about three times a week. once for the staples (milk, bread) at the local commercial grocery store, once for the fresh veggies at the indian farmers market and finally at the trader joes for the yummy snacks and tidbits.
@Hillary - for some reason, I have a feeling you're talking about porcini. And they are, indeed, delicious!
There is a certain wild mushroom I like but have never been able to pinpoint which one it is. I've had it in a truffle macaroni and cheese dish and various other dishes. I know they're not portabello, shiitake, white button or any of those kinds. I want to say they're either chanterelle or porcini mushrooms. They're delicious! I don't know how to fully describe them because they're often cut up into little pieces.
Hillary
Chew on That
All!! Any!!! Me+Mushrooms=True Love. I moved from the Pacific Northwest to southern AZ, and (one) of my biggest disappointments is that I can no longer forage mushrooms. Many years ago I took a mycology course that included foraging for fresh wild mushrooms, identification, etc. and I used that knowledge well. I miss it so much. We used to drive for miles looking for various mushrooms, and would make an entire, really fun day of it. I miss that so much, not only the entertainment value, which was wonderful, but also the end of the day when I would go home and cook up my treasures. If it were a VERY good day, I would prep and freeze some for later use. (The course I took taught us the best ways of preserving them too. I even dehydrated some.) Waah!! In AZ, you can't even BUY fresh wild mushrooms. Well, once in a blue moon you might be able to find a few at Trader Joe's, but you will pay through the nose for them. I miss 'home' so much.
Have to be oyster; but I really fall into the "love em all" camp. I have been known to scrounge mushrooms from the plates of non-mushroom-loving friends.
Morels are by far my favorite. After that, chanterelles and black trumpets, and then pretty much everything else.
withiout a doubt, morels. Then Chantrelles, porcini and their relatives. I've collected mushrooms wherever I lived and always found something local to thrill the taste buds.
I haven't had any white truffles yet, so for now, the Perigord Black Truffle I my favorite. A mycologist would probably scold me, I don't think technically speaking they are mushrooms, but it's close enough for me... After that, the humble shitake mushrooms rule, just because they are affordable, available year round, so flavorful, and versatile. High on the list are black trumpets, porcupine and chanterelles. I don't have any experience with morels or porcini which I'm really hoping to get to try some day.
In the end though, I too am in the LOVE EM ALL camp. Even the white mushrooms that are often found in industrial salads. They are usually the best part...
Oh geez ~ I have never met a mushroom I didn't like. I don't think I can pick a "favorite", but when I have been able to get my mitts on some fresh morels, well, they would be my favorite......for the moment!
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Favorite foods: chana batura, yogurt rice, mushroom truffle risotto, guacamole, chocolate olivers
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