Korma
Funny we have been talking about Indian food the last couple of days. Last week I was feeling like we were in a food rut, and decided something from the sub-continent would be just the ticket. I decided on lamb korma, a subtle concoction with spices, nuts, and yogurt.
First I needed to grind some dry spices, not too much. Coriander, cumin,, cardamom, cinnamon, and a couple of cloves.
Soak some saffron strands in hot water.
Now grind an onion, some garlic, ginger, cashews, and chilis with the spices and a bit of water to make a thick paste.
Then fry a sliced onion in ghee and oil (you know what that looks like) and when it is getting brown add the ground masala. This part takes some time, you need to let it cook until you drive off the moisture and the masala cooks and starts to separate from the oil. Add the lamb meat and the saffron and some salt (I like to rinse out the saffron dish with some hot water and add that to the pot, just a couple of tablespoons.
After that cooks for a bit I will add some yogurt and let that cook fir a while, then add some chopped coriander leaf before serving (probably tomorrow after reheating). The aro a is tantalizing already!
Funny we have been talking about Indian food the last couple of days. Last week I was feeling like we were in a food rut, and decided something from the sub-continent would be just the ticket. I decided on lamb korma, a subtle concoction with spices, nuts, and yogurt.
First I needed to grind some dry spices, not too much. Coriander, cumin,, cardamom, cinnamon, and a couple of cloves.
Soak some saffron strands in hot water.
Now grind an onion, some garlic, ginger, cashews, and chilis with the spices and a bit of water to make a thick paste.
Then fry a sliced onion in ghee and oil (you know what that looks like) and when it is getting brown add the ground masala. This part takes some time, you need to let it cook until you drive off the moisture and the masala cooks and starts to separate from the oil. Add the lamb meat and the saffron and some salt (I like to rinse out the saffron dish with some hot water and add that to the pot, just a couple of tablespoons.
After that cooks for a bit I will add some yogurt and let that cook fir a while, then add some chopped coriander leaf before serving (probably tomorrow after reheating). The aro a is tantalizing already!
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Seltzer's Lebanon Bologna!
Seltzer's Lebanon Bologna
Yummy, sweet, smoky Lebanon Bologna.
My daughter brought me two pounds last weekend when she visited. So, technically "I" didn't buy it.
Seltzer's Lebanon Bologna
Yummy, sweet, smoky Lebanon Bologna.
My daughter brought me two pounds last weekend when she visited. So, technically "I" didn't buy it.
That looks delicious, but if you tried to call it bologna around here you would get some funny looks. Beef? Texture? That's not Bologna! A lot of people around here live on fried Bologna, and none of it looks like that.
Now a real delicacy in these parts, served in every not-so-respectable tavern, is "fried pep", slces of pepperoni (preferably from Brother's Meats) fried to glistening in a mystery fat! Usually served with some sort of honey-mustard sauce on the side.
Starting to do a little more in the kitchen these days so since it's a bright sunny spring day, I thought I'd do my take on Gazpacho.
Fresh vine tomatoes
Tinned heirloom tomatoes
Red bell pepper
English cuke
Celery
Red onion
Black olives
V-8 Juice
Red wine vinegar
Worcestershire
Garlic
Coarse salt
Black pepper
Potassium chloride (fake salt)
Blender-chop it, chill it for 4 or 5 hours to amalgamate the flavours and serve cold as a soup. I think it will go nicely with a meat and cheese plate. Might even be warm enough to eat outside.
Fresh vine tomatoes
Tinned heirloom tomatoes
Red bell pepper
English cuke
Celery
Red onion
Black olives
V-8 Juice
Red wine vinegar
Worcestershire
Garlic
Coarse salt
Black pepper
Potassium chloride (fake salt)
Blender-chop it, chill it for 4 or 5 hours to amalgamate the flavours and serve cold as a soup. I think it will go nicely with a meat and cheese plate. Might even be warm enough to eat outside.
Cal, the Dixieland version of gazpacho includes all of your ingredients except black olives (bleah). Southerners also add a good amount of fat, either canola oil or olive oil. Standard garnishes include garlic croutons or very thin avocado slices.
The wife and I also like to drop in a melonball scoop of roasted garlic + caramelized onion sorbet on top of each serving bowl, but we are not Dixieland mainstream. The sorbet is homemade in the least expensive Cuisinart ice cream machine, stores don't carry that sorbet flavor.
The wife and I also like to drop in a melonball scoop of roasted garlic + caramelized onion sorbet on top of each serving bowl, but we are not Dixieland mainstream. The sorbet is homemade in the least expensive Cuisinart ice cream machine, stores don't carry that sorbet flavor.
Yum Yum :
Potassium chloride (KCl) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water and its solutions have a salt-like taste. KCl is used as a fertilizer,[6] in medicine, in scientific applications, and in food processing, where it may be known as E number additive E508.
In a few states of the United States it is used to cause cardiac arrest as the third drug in the "three drug cocktail" for executions by lethal injection. It occurs naturally as the mineral sylvite, and in combination with sodium chloride as sylvinite.[7]
Potassium chloride (KCl) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water and its solutions have a salt-like taste. KCl is used as a fertilizer,[6] in medicine, in scientific applications, and in food processing, where it may be known as E number additive E508.
In a few states of the United States it is used to cause cardiac arrest as the third drug in the "three drug cocktail" for executions by lethal injection. It occurs naturally as the mineral sylvite, and in combination with sodium chloride as sylvinite.[7]
Yes, we are well aware of KCl and it's wonderful properties and adaptations to different industries. I use it to allow myself not to exceed the sodium intake in a day yet still receive that oh-so-satisfying saltiness I need in certain food. Yup, you guessed it, tomatoes. No I don't use it to excess as I am as aware of it's concerns as much as I am sodium's, but thanks for the input nonetheless.
It reminds of the SNL skit: New shimmer: It's a dessert topping. No it's a floor wax.
It reminds of the SNL skit: New shimmer: It's a dessert topping. No it's a floor wax.
Does bleah mean you have not yet acquired the palette to enjoy one of the finer morsels this planet has to offer?
Fat free here. I haven't found a way to incorporate what's welded to my belly to my recipes so I'll leave it out.
Mmmm... that sounds good. Tonight mine include smoked salmon, farmers sausage, brie, aged cheddar and HB eggs. Maybe even some romaine leaves in lieu of bread items. I hope you approve.
Now you're talking. Same here but we don't chill it beyond room temp. You're taking it to the next step Mark.
hehe. Too bad, the world doesn't know what they are missing.
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The thing I noticed with Indian food is that you have to add some spices twice.
That is some are fried in ghee or oil at the start of cooking and have to be added again later on. Apparently that is because frying changes the flavour so the later ones are not fried but only cooked and provide a different flavour.
There are quite a few good instructional vids on YT.
That is some are fried in ghee or oil at the start of cooking and have to be added again later on. Apparently that is because frying changes the flavour so the later ones are not fried but only cooked and provide a different flavour.
There are quite a few good instructional vids on YT.
The Spanish version (Original! 1960 Constantina) is puree tomatoes and garlic strained through a sieve.
Add vinegar.
Run it in a blender at high speed and drizzle in olive oil until it starts to gain body. Add red pepper to taste.
Chill for at least three hours.
Serve with diced bell pepper, tomatoes, onions, cucumbers and croutons.
Simple and good.
Add vinegar.
Run it in a blender at high speed and drizzle in olive oil until it starts to gain body. Add red pepper to taste.
Chill for at least three hours.
Serve with diced bell pepper, tomatoes, onions, cucumbers and croutons.
Simple and good.
Call me picky or willing to live on the wild side
I tried something like this :
Salt substitute - Wikipedia
when first diagnosed with HBP, but was one
of those who "complained of a metallic taste"
(and returned to the real deal)
For some reason have not been quizzed
about my intake lately.
Caveat :
Preparing for mitral valve repair or replacement.
You know he is talking kimchi sorbet (I think). Things like squid ink ice cream, etc. don't do much for me.
I got one of my coworkers in Tokyo by ordering unsweetened macha soft serve, the look on his face was worth it.