You could try a sprinkle of brown sugar on reduced milk.
That dish is called 'Rabri' / 'Rabarhi' / 'Rabdi', and some people find cow milk to be mildly sweet, and lower in fat than buffalo milk.
Individual tastes do differ a lot, and so do ingrained habits about food and the addition levels of sugar, salt, spice and sour flavors.
That dish is called 'Rabri' / 'Rabarhi' / 'Rabdi', and some people find cow milk to be mildly sweet, and lower in fat than buffalo milk.
Individual tastes do differ a lot, and so do ingrained habits about food and the addition levels of sugar, salt, spice and sour flavors.
Sauerkraut and Khimchi...those can also be on course about individual preferences in this thread.
That was a different age of TV, as far as I can remember at first he was dismissive of the Japanese culture, but he soon saw how crude his own was. I think there was another at the same time about someone called " Doors ".
Anyone mix marmite with peanut butter?
Yes both fresh and also frozen pods served on a fork, similar to an ice cream bar only better.
You get Jackfruit there?
A less pungent large fruit compared to durian.
It is consumed raw, partly ripe, and fully ripe.
Nice, if you like it.
Jam is also made from it.
A less pungent large fruit compared to durian.
It is consumed raw, partly ripe, and fully ripe.
Nice, if you like it.
Jam is also made from it.
Yes, jack is also widely available. I bleed less getting it ready than with Durian. The problem is cleaning my hands afterward.
Coat your hands with a little cooking oil...old trick here for us.
Removing the sticky residue is a hassle if you did not coat your hands.
Just as if you are putting cream, a few drops completely coating the hands, and be careful with slippery knives, don't use too much oil.
You could try disposable gloves, I suppose.
Removing the sticky residue is a hassle if you did not coat your hands.
Just as if you are putting cream, a few drops completely coating the hands, and be careful with slippery knives, don't use too much oil.
You could try disposable gloves, I suppose.
Gloves make it hard to remove the pods I find. Oiling ahead of time makes using the big knife kinda scary, I use oil and an old toothbrush afterward. All this adds up to me enjoying Durian more. Nice and stinky, like a good cheese.
It's more than less pungent. It's a different fruit. I've tried Jackfruit per recommendation from those who are from the origin nation, raw tasted good (cross between pineapple and banana) and seeds were roasted which tasted close to roasted chestnut.
I tried it after hearing about it on the news which Tom Hanks was lectured by Aussies when he posted a picture of it on toast (during his Covid quarantine) which had too much vegemite on. So I put it on toasted bread along with butter, the amount recommended by Aussies. My first impression was, that combo tastes like cheddar cheese. Not bad but difficult to find in the US and bit pricey.
A thin coating of oil for raw jack fruit, the ripe ones are not so sticky.
Some people use an upright blade on a stand, similar to those used for fish. Thick blade with polished very sharp edge. Safer.
I did say large fruit, different...
There are African and Indian varieties of Jackfruit.
I have a friend who got the seeds / saplings from Uganda.
The African variety is much larger, and sweeter when ripe, and more yield per hectare, compared to the Indian variety.
He has farmer groups visiting him here to learn, and take the seeds / saplings to South India, where it is a staple...not so much in the est of India.
The raw fruit has a meat like texture, and can be made into a very spicy curry.
The seeds are roasted, and may be stored, or used in flour after being milled.
It is revered, along with coconut in South India as a very useful tree.
Some people use an upright blade on a stand, similar to those used for fish. Thick blade with polished very sharp edge. Safer.
I did say large fruit, different...
There are African and Indian varieties of Jackfruit.
I have a friend who got the seeds / saplings from Uganda.
The African variety is much larger, and sweeter when ripe, and more yield per hectare, compared to the Indian variety.
He has farmer groups visiting him here to learn, and take the seeds / saplings to South India, where it is a staple...not so much in the est of India.
The raw fruit has a meat like texture, and can be made into a very spicy curry.
The seeds are roasted, and may be stored, or used in flour after being milled.
It is revered, along with coconut in South India as a very useful tree.
https://images-na.ssl-images-amazon.com/images/G/31/apparel/rcxgs/tile._CB483369979_.gif
That is similar to what is used for fish and Jackfruit here.
That is similar to what is used for fish and Jackfruit here.
The closest I have come to Durian was seeing a truckload of them in Singapore a few years ago. Fortunately, I was far enough away that I didn't have to smell them.
