Here's a tasty treat. These are vada (pronounced wah' dah), a South Indian snack and breakfast food. You make the "batter" by soaking then grinding lentils (urad dal) in the blender with just enough water to almost let the blender work. Stop and scrape down the blender frequently. Add salt, chilies, onion, a little baking soda (for cheaters like me), and deep fry. I could eat these all day, served with a nice green coconut chutney.
BTW, I had these for the first time last year in Bangalore, couldn't stop thinking about them, finally made some last week.
BTW, I had these for the first time last year in Bangalore, couldn't stop thinking about them, finally made some last week.
Gravlax, as snack and also brekkie.
(H, it's even Kashrut, boy => Super book : Encyclopedia of Jewish food, Gil Marks, September 2K10, ISBN 9780470391303)
Salt, sugar, juniper berries, dille, a little extra, and a week in the fridge.
Chopping up a part within 3 days brinning makes a grand salmon tartare.
All that for $6/lb.
One of these days i'll bury one at the beach for tradition's sake.
(H, it's even Kashrut, boy => Super book : Encyclopedia of Jewish food, Gil Marks, September 2K10, ISBN 9780470391303)
Salt, sugar, juniper berries, dille, a little extra, and a week in the fridge.
Chopping up a part within 3 days brinning makes a grand salmon tartare.
All that for $6/lb.
One of these days i'll bury one at the beach for tradition's sake.
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You're supposed to put the juniper berries in your gin. (Gin=the great invention of the Dutchies).
Gravlax, Mmm...
Jacco, the lasagna rack, I've not seen that before. What's it called and where do you get it? Google was no help.
Jacco, the lasagna rack, I've not seen that before. What's it called and where do you get it? Google was no help.
Amazon.com: Aeternum Lasagne Pasta Noodle Pot Insert Cooker: Kitchen & Dining
Any decent kitchen utensil store should have it, overhere it's just called a lasagna sheet cooker.
Lasagnebladen koker
http://www.pastorinocasa.com/cuocilasagnesbollentatore20strati-p-370.html
Oldy trick from before the utensil era to cook lasagna sheets is with a (plastic) toast rack.
Any decent kitchen utensil store should have it, overhere it's just called a lasagna sheet cooker.
Lasagnebladen koker
http://www.pastorinocasa.com/cuocilasagnesbollentatore20strati-p-370.html
Oldy trick from before the utensil era to cook lasagna sheets is with a (plastic) toast rack.
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Sill Dill...
Just had a kangaroo steak on the barbie, and the herrings I caught yesterday are in a pickling solution - should be ready in a few days.
Just like these...
Eric.
Just had a kangaroo steak on the barbie, and the herrings I caught yesterday are in a pickling solution - should be ready in a few days.
Just like these...
An externally hosted image should be here but it was not working when we last tested it.
Eric.
Don't have a picture but my daughter made Woopie pies from scratch last night. Sorry traditionalists, butter and more butter. Chocolate cake made with Callebaut and hand made Italian meringue.
My son buys a whole pig every year and has a sausage making party where he rents commercial equipment, unravling the casings is a favorite job. Brats are more my style but he does not make these and I've grown tired of arguing with local butchers, "that is NOT a Milwaukee Co. Stadium brat." Brats and PBR, that would have been my choice, then again I never tried a "kubassi and cheese fizz fondue".
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"Irreversible" is far more disturbing, stay away unless you are brave! It seems to make the no. 1 on many lists now.
Back to the topic at hand...saute 4 oz baby portobellos in olive oil add 4 oz fresh baby spinach with a bit of minced garlic and 1/4 white onion sliced; whip 5 eggs with a pinch of cayenne and pour into skillet; add the above and top with 6 slices romano tomato, generously grate sharp cheddar over then fold when outside is medium tan & crisping a bit.
Hi Eric, I would like to try it but around here we can't just get drunk and run them over in our Landcruisers. 😉 The meat here is around 25 buckaroos per pound. Please tell me it's good enough to go for it.
I'll give you my address. Please pack them well, it's a long flight.
Haha, we just go out the back door and grab one.... 😛
The supermarkets here have Kangaroo fillets, steaks, sausages and rolled roasts for around AUS$12.00/kg.
Kangaroo is good tucker I reckon - cook fillets on the barbie until just well done and serve with salad.
It is very rich and filling so half the usual amount of beef steak is ample, also no fat whatsoever so you need to oil the bbq plate.
Funny story - a few years ago my Mum and I were in Denmark, and she went to the local supermarket and of all things kangaroo fillet was on special that week, even cheaper than here. The locals reckoned it was choice after they tried it for the first time.
They won't last longer than five minutes around here, let alone a plane trip.
And besides, I don't trust your Customs Dept....no telling what they might confiscate. 😉
Do you have Ikea ?....plenty there and they are first class.
Cheers, Eric.
Sambar, you say?
Yeah, we got that too! And you're right, vada are great with sambar. Never tried my hand at cooking idli. Since the batter has to ferment, I figure they're like Belgian Lambic beer, you have to be in the right place to have the right mix of wild yeasts and bacteria naturally present. And I am many thousands of kilometers from the right place!
Hi Eric, no shortage of pickled herring here and yes I was pleasantly amused to see them in Ikea yesterday. I just love homemade things. I hope yours turn out great.
I'm going to Ikea tomorrow as a result!
I think I'll stop in at the Indian Deli on Rte 10 tomorrow as well.