The food thread

[SY]

+1

I love dal, but have never been able to make a very good one at home.

The secret: tadka.

 

[nezbleu]

The secret: tadka.

agree

And it needs to sizzle and sputter when it hits the lentils.

This Sri Lankan recipe is interesting though, for the use of coconut. Typically Sri Lankan spices are also roasted very dark, when ground they look like coffee.

My usual tadka is some cumin seeds, brown mustard seeds, fenugreek seeds (I love fenugreek), curry leaves, dried red chilis, a small hit of asafoetida (aka "hing"), maybe some garlic/ginger paste, fried in sesame oil.

 

[nezbleu]

nezbleu

ok, i try to remember the recipe
...

Thanks Groove, much appreciated, it sounds delicious.

 

[tomtt]

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[TheGimp]

Thanks Groove, much appreciated, it sounds delicious.

It is.

I tried it this weekend.

 

[Groove T]

Glad you enjoyed it.

Monday i did this fried noodles/veggies stuff, wednesday a simple potato salad with onions and a speed grilled porkchop.

 

[Cal Weldon]

Looks good again there Groove. Thanks for sharing.

Can't help but think that porkchop looks curiously like a side rib.

 

[Groove T]

Ouuuch, Cal, you are right, its swiss pork side rib.
Next time i will do them as BBQ with smoke, but this weekend we have national day and invitations, thats also pretty nice

 

[Groove T]

Still pretty hot here, so i did a melon gazpacho with basil and basiloil.
Really easy to do , its a very fresh and light dish.

 

[SY]

That's a cool way to do gazpacho. I use watermelon when I do this because it has a whiff of cucumber about it.

 

[regiregi22]

Never tried Gazpacho with melon or watermelon, that would sound like heresy where I live. I like spanish gazapcho a lot though, it's served almost everywhere specially in summer.

Real Spanish Gazpacho From Spain Recipe - Food.com

 

[SY]

Never tried Gazpacho with melon or watermelon, that would sound like heresy where I live.

And it is heresy. But delicious. One of the nice things about the New World is the ability to integrate disparate elements of superb but different cuisines from around the world, without being constricted by tradition.

 

[jacco vermeulen]

(Oh Man, you should experience the New World things we do with mayo)

 

[jackinnj]

It's Pierre Franey Sunday here -- "Cooking in France" -- so fromage burgers on toasted buttery bagette, ratatouille, potato salad, Harcourt verts and one or two bottles of Rose.

Jacco -- please don't get SY started on mayo.

 

[SY]

Jacco -- please don't get SY started on mayo.

You mean pus?

 

[jacco vermeulen]

please don't

As of a week ago, I'm going through a parosmia period (cacosmia to be exact, a putrefactive scent/taste 24/7 is the most decent description)
Fair chance I'll have my nostrils hosed coming week, probing for polyps.
Punishment for my evil and sinful ways arrived sooner than you may have anticipated, Mr. Walton.

I have to take that out on someone, why not (pus)SY.

 

[Cal Weldon]

(pus)SY.

Ya... I think we have rules about this.

 

[jacco vermeulen]

(true, but you have to admit it was amusing)

 

[Cal Weldon]

It was for that split second before my coffee ended up on the keyboard.

 

[Cal Weldon]

Cornographic.