@Joshua -for a flat bread I am not sure about the need for baking soda ...Have you tried all purpose flour with warm water and little bit of any oil ....
For folks replying cold pressed peanut oil imparts a unique flavor
Basing my experience as its essentially a variant of chappati/paratha
Brine in yoghurt garlic ginger chilli powder salt ..
Dredged in a mix of cornflour ,AP flour, Rice flour ..Skillet fried
Panna Cotta at Il Ristoro, Florence - what does "fresh" raisins mean ?
Typo - we always had it cold
Just curious almost all restaurants seem to have the same menu ......Have eaten in couple of places in bay area - they had the same menu too
Also the injera is never made to order ? We always had it served sour - its very much like a raghi dosa except more sour
Did some food stylist or business analyst write the recipe title ?
Torn Mozzarella ?
There is kind of shallots oft used in south indian cuisine ..They are the most pungent and are prized for absence of sweetness.. are these available in the US ? Some do call them sambar onions
Why i the pic of chef off proportion ?
Is the rice fully cooked in the pic ?
Wont sugar syrup dilute the consistency ? And also an additional step ? Plain sugar?
If apples taste like bananas and bananas taste like apples ...
Last pic is grainy and out of focus .....I thought SE did better
@Thil well made point
" but basically flavorless until you do something to it" unless its plain water based congee rather than stock based ...
The pics are heavily flashed in ?
Camera used was inadequate ?
This is a no-knead brioche?
Is 2 hours of first rise enough?
is it just me or is SE Chicago putting out a lot of we eat everything ?
You may want to check Heston Blumenthal versions in his perfect series and his take on differing Bolognese
You can also check the new defunct fx cuisine
Shouldnt this be credit to Dennis ?
Pictures are grainy ....
Shock value poll ?
The slide show is very inspired or ...err....
Wouldnt a pic of the actual drink side by side look good ?
Indian tikka masala is a homestyle dish really ?
Its a restaurant invention and stays there because it requires a tandoor and a double cooking process
And tandoor isnt a part of a majority of homes
The curry sauce is generous, rounded in meatiness but with a savory sharpness of goat not cooked for too long.
"Not cooked for too long " - How does the alternative taste ?
610 N. McClurg Court, Chicago IL 60611 (map)
Can you please correct the URL text ?
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