Curly haired and multi-ethnic, I like food with a kick and learning how other people like their food.
You can also find it under the name 'gari' in African food shops. It comes in white and cream / yellow colors though I don't think the flavor profiles are different. I've made farofa with grated carrot, caramelized onion, salt and bacon bits and its absolutely delish over rice and stew :)
Black eyed beans cooked in coconut milk with curry, curry leaves and scotch bonnet chillies served on a bed of rice and farofa sprinkled over the top. Heaven!
or you could go the whole hog and make lamb organ josh, watermelon tossed in mint and rosewater for dessert.
grated carrots marinated with lemon juice pinch of sugar and two pinches of salt with yogurt as a side - roasted chicken with tandoori masala (available from any good indian stores), serve with store bought naan bread, lemon wedges and rice cooked in ghee and sprinkled with mustard seeds popped in hot oil or nigella seeds. Dessert - mango sorbet with chopped pistachios on top.
Tamarind is great for cleaning copper pots and utensils. In cooking I use it for fish curries and adding a sour element to sauces. Its not as tart as lemon and has a more earthy flavor..
sarawak laksa paste! It keeps pretty well, and its fabulous :)
A whole roasted chicken. Pasta with browned butter and fresh breadcrumbs and parsley and pepperoncino. Tablecloth tucked into my shirt as a napkin, bottle of fancy Italian fizzy water with lemon - and Mr Nick's company FTW!
bernaise
bernaise
bernaise.
you had me at bernaise
holy cow vegan - its really good, healthy and pretty authentic
i spent almost ten bucks on dried porcini mushrooms this week... a teeny amount.. ouch! And i love my expensive as anything coffee beans and rooibos teas and best quality chocolate...
Thank goodness I don't drink booze.. i can justify all this wanton luxury ;)
I always have rice left over so that in all its incarnations, with whatevers on hand - leftover chicken or make tea eggs to go with a simple rice and garlic veg dish. Tofu simmered with reconstituted dried mushrooms are my easy anytime dish, and there's always cheap frozen fish in the freezer that I cook by dipping in an egg wash and then flour and pan frying and then with ginger and shallots and soy, a pinch of sugar.
If I can't be arsed, then its mango lassi and toasted rye bread with smoked cheese.
van houten - its the best I can get but I am tempted by green and blacks sometimes..
Lots of recipes also recommend to skim the foam that rises to the top when cooking beans. Also, use asafetida - it stinks but it does cut gas. So Indian people do.. Here's a link about it:
http://en.wikipedia.org/wiki/Asafoetida
It has a lovely subtle aroma once cooked into lentils.
Re*ajmill - hilarious comment!
i def agree there are cycles and people come and go but for sure, if you post a 'wrong' comment or start up a 'wrong' thread you might get someone jump down your throat. I've had really nice suggestions, and really not nice suggestions. I guess you have to take it all as part of the package. All the same, I do sometimes feel like culturally its very... um, one sided sometimes.
But I love the wit and interesting subjects sprinkled in with the crazy so what the hey..
It was silly probably but the I was tempted by the freshest greenest cardamom in the pod. Just slightly infested with bugs that I didn't know about.. oops..
I love farofa, which is cassava ground up - cooked with garlic, oil, bacon, eggs grated carrots.. anything you like! I eat it sprinkled in stews where it thickens up. Its really filling and tasty and you can customize it any way you want. Its also really good on hot rice with a stew on the side.
Yeah, for want of being reported to the USDA / Customs for carrying in batches of highly dangerous cardamom..
Beware! She has CARDAMOM on her!! I might get tazered at the airport..
ok you guys got me at 'larvae'. Am chucking and upchucking. (But nukingin oven first!)
And to be fair, while smuggling is not kosher in other countries ( would never dream of this in Australia or the States) in Scandinavia with our long winters it isn't an issue to bring in spices. No passenger card, no quarantine laws, nada. I guess in SE Asia people are a lot less queasy about eating bugs inadvertently. I mean, by law, the FDA allows a certain amount of bugs in your food.
http://www.cals.ncsu.edu/course/ent425/text18/food.html
Yummy!
I wonder if you could make this yourself by popping a marshmallow in the middle and filling it up with batter.. Don't have access to mixes!
shark steaming. Its a cheap fish and sri lankan's love it. IT stiiiiinnnkkkks.
goat curry. And the smell of goat curry on your hands for the rest of your day. oily fatty and oh sooo good...
Mmm wouldn't drying them concentrate the heat? Interesting!
Apparently in India they use ghost peppers to keep elephants off the fields.. We humans eat 'em! Logic!
Pumpkin in Asia and parts of Africa are 'poor people's' food, too cheap to serve to proper customers. But its tasty and the color of it, I mean, orange!
Here pumpkin is 10 € per kilo. Good times.
My beautiful, fresh (so I thought) green cardamom pods that I smuggled back home from Malaysia are infested with little creepy crawlies! I really don't want to chuck 'em so I just threw it in the freezer while I plan my next move. What do you guys reckon, chuck or keep? And if I keep them, how do I de-bug them??
They are otherwise pretty ok looking and the infestation is of the bug variety. I appreciate any help!
I was rinsing spaghetti under cold water last night and thought, how come it took me almost 10 years of doing it wrong before I figured out that rinsing it after cooking makes the strands nice and 'unsticky'...
What about you guys, what are the most 'duh, so obvious!!' cooking tips that you've figured out only later in life? Maybe through trial and error, or a tip from someone or a cooking show?
I'm cooking for friends that are good cooks, and from varied backgrounds - so I'm a bit nervous about the quality of the food and also what I'm serving! Scandinavian - Jamaican - Brazillian food somehow has no middle ground so I'm winging it and sweating buckets..
So tell me - What was your most intimidating dinner party, what did you serve and was it a success?
So I'm throwing a friend's bridal shower in a couple of weeks and I've decided to wrangle a cookbook for her. She loves to cook and bake but is a serious novice, especially in the baking department. She loves spicy flavors so I was hoping you SE geniuses have some favorite recipes you could throw my way?
And is the way to a man's heart really through his stomach?
Thanks!
I'm dying to make macaroons. But I'm scared. I suck at baking and macaroons are.. well, fiddly. What's your 'white whale' in the culinary sense, and why? Or have you overcome your fear, made it and found it a piece of cake?
Or macaroon in this case..
I'm a bit of a klutz, to put it mildly but in the kitchen surrounded by shiny pointy German steel knives and choppers and graters galore, its a losing battle. I've sliced off my fingernail twice, burned my forearms countless times, cooked my fingertips so often that they're asbestos hands now. In fact, no one comes running anymore when I yell in the kitchen, its that bad..
What about your kitchen accidents? What's your worst?
So I'm trying to eat a healthy protein friendly diet and after maxing out on fish, chicken breast and more fish I thought I would ask you, Great Serious Eaters: What autumnal eats have you been whipping up mid week? I just had a pretty tasty chanterelle and onion egg white omelette with salad, but ideas would be great!
So what are your favorite healthy autumn eats?
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We always had lentils and rice, with yogurt and chutneys. Nowadays I do a big pot of stew with beans to have with red rice, or couscous salad with cashews, celery, peas, peppers, corn and red onion plus feta cheese and quite often left over veg as topping on pizza. I do love me some pasta with brown butter and fresh herbs though..