@Scott, thanks, looks good, but i never had abalones, i will try when i get a chance
@Derfnofred , thanks too
Yesterday i made this cocobased soup with salmon, first time, it was a success due good recipe.
The Dal Curry seems to be a problem for me. It looked good, taste was mediocre, somewhat bitter( maybe to much dried curry leaves), but like usual for me the yellow lentils remained somewhat hard. Salt was added only in the end, but after 2h simmering still not really soft.
Someone has a good recipe how to do a simple Dal to get the right texture?
Any help would be appreciated.
@Derfnofred , thanks too
Yesterday i made this cocobased soup with salmon, first time, it was a success due good recipe.
The Dal Curry seems to be a problem for me. It looked good, taste was mediocre, somewhat bitter( maybe to much dried curry leaves), but like usual for me the yellow lentils remained somewhat hard. Salt was added only in the end, but after 2h simmering still not really soft.
Someone has a good recipe how to do a simple Dal to get the right texture?
Any help would be appreciated.
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What kind of lentils did you use? That looks like maybe yellow split peas, which stay firmer. See if you can find Toor Dal, aka Tuvar Dal. They should cook in about an hour.
Here is a nice recipe, though he uses red lentils (confusingly toor dal, which are yellow, are also called red dal). Curried Red Lentil Dhal - Chef Michael Smith
Here is a nice recipe, though he uses red lentils (confusingly toor dal, which are yellow, are also called red dal). Curried Red Lentil Dhal - Chef Michael Smith
Last sunday it rained like every sunday here,
I live in Nova Scotia, and there is a word for the day after two days of rain in Nova Scotia, it is called "Monday".
Perhaps they were too old? Supply chain issues are an unintended variable.
Quicker cooking dal would include masoor (red, but cooks up yellow) and peeled moong dal.
The thin dry waffles at the right of the left pic are to kill for; pretty hard to stop eating those once you start. Childhood memories... my grandma always had a box at home.
The almond ones from Destrooper are ok but they're really disappointing once you've had the almond bread from Dandoy.
Gimp, I need your address. C2CThomas will grab me at the airport, and we'll see you sometime after noon.
No worries, you will have plenty of time. We won't eat till 2pm.
I'm working on a beer list. Do you have any requests?
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![DSCN2805[1].jpg](/community/data/attachments/518/518105-159d2354ff740d7436154561f8da9a7b.jpg)
PBR, that's Pabst Blue Ribbon. Cheap beer , good flavor , great with brat's.
had ~2" thick grilled stripped bass fillet/steak? at a medium pretentious place around the corner - had to ask for a steak knife to get thru the grilled skin - fine - but then a 1/4" later I needed the steak knife because the center was barely warm and raw/rubbery
I like "black and blue" tuna but this didn't agree
I like "black and blue" tuna but this didn't agree
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We have them everywhere here far better than the Danish "butter" cookies that reek of coconut oil.
Pork with clams is classic Portuguese but I'm sure there is no connection just coincidence. I confess I partake mainly of the skin of the pork belly, strangely my hosts agreed (maybe a change in taste).
Counting the days until ours are ready here. I usually pack some in Mason jars with Kirsch or Maraschino for use in Manhattans, and make a couple of pies. I think cherry is my favourite pie.
As for undercooked fish, went to a place called Shuck last week, as well as oysters (I ate one, but know I can't eat more) they have a "raw bar", where they serve a couple of kinds of tuna, salmon, halibut, etc all raw but artfully prepared. I particularly enjoyed some Mahone Bay scallop ceviche with coconut-blueberry sauce.