There was a TV series in the 80's, the Shogun. The story was about an Englishman in feudal Japan. In one scene he shot a pheasant and hung it up in front of the door. The native Japanese were shocked, but he calmly explained that he would leave it there for a couple of days "for better taste".
It is done like this even today.
It is done like this even today.
Here we get dried fish bones of different species, they are added to lentil soup to enhance the flavor.
And in South India, the oil used to fry fish is stored separately after use, and 'gunpowder' added to it is used as an accompaniment to bland food.
About a tablespoon per head is enough.
'Gunpowder' is a spice powder, every family has a favorite Grandma recipe.
And in South India, the oil used to fry fish is stored separately after use, and 'gunpowder' added to it is used as an accompaniment to bland food.
About a tablespoon per head is enough.
'Gunpowder' is a spice powder, every family has a favorite Grandma recipe.
Naresh -
As far as Indian desserts/snacks are concerned, something like peanut pakoda is more my speed in terms of sugar content. One of the Indian groceries in my area sells a locally made peanut pakoda that is delish - my Indian friends at work agree...
As far as Indian desserts/snacks are concerned, something like peanut pakoda is more my speed in terms of sugar content. One of the Indian groceries in my area sells a locally made peanut pakoda that is delish - my Indian friends at work agree...
If you've ever eaten an American frankfurter or wiener aka hot dog, you had bologna or 'baloney'
Pretty much any US sweet snack food would be considered completely awful by most other cultures. For example:
Ring Ding
Ho Ho
Twinkie
Reese's Peanut Butter Cup
Kit-kat
etc. etc. etc.
This food is honestly just sugar, salt, and some kind of synthetic flavor. Is there any surprise that the Amis have weight, heart disease and diabetes problems?
Ring Ding
Ho Ho
Twinkie
Reese's Peanut Butter Cup
Kit-kat
etc. etc. etc.
This food is honestly just sugar, salt, and some kind of synthetic flavor. Is there any surprise that the Amis have weight, heart disease and diabetes problems?
Oh yes! The strömming premiere is a big thing for folks, mainly on the east coast. It's sometime in August and the real enthusiasts go all out. But there are people who eat it regularly all year around. I definitely recommend it if given the chance. Just remember to open the can under water in a bucket, to avoid splashing, and rinse the fish lightly before eating.
One more: At christmas we always have lutfisk (lye fish). It's dried ling that's been rehydrated and then steeped in lye, rinsed and cooked in the oven. It has a gelatinous texture and a bland yet peculiar taste. I probably wouldn't care for it if I hadn't grown up with it, but having done that, I love it.
Meh , such of fraudulent description of a royal snack. Must be some infidel who wrote it 😁
Why not?
Most (all?) tastes are acquired, so if born/rised in that Culture ... it´s "normal".
I can´t stand PB&Jelly sandwiches, go figure, finding it an unbearably sweet combination, yet love them separate.
Wrenchone-
You are in Western USA, and there our Indians are from different parts of the home country, and the restaurants play around with the dish names.
So it becomes difficult to trace the origin of the dish.
And of course everybody tries to use local ingredients.
Here a pakoda is a batter dipped and fried item, and usually spicy and consumed as a snack, served hot with different chutneys.
Potatoes, onions, paneer, chillies, stuffed chillies, different vegetables, fish and so on...
Prawns, rarely, chicken and mutton are rare, to be avoided, mostly chillies and a hint of meat.
We do get sing bhujiya here, which is individual peanuts coated with spicy batter, then fried. It is sold in loose as well as packed form.
Peanut pakoda as dessert is a new one. Please post a picture when you next have it, in the meantime can you describe it?
We had our maid make chikki, we got special soft jaggery, melted it, added roasted peanuts, and let cool in steel plates coated with ghee as the release agent. Mmmm...
You are in Western USA, and there our Indians are from different parts of the home country, and the restaurants play around with the dish names.
So it becomes difficult to trace the origin of the dish.
And of course everybody tries to use local ingredients.
Here a pakoda is a batter dipped and fried item, and usually spicy and consumed as a snack, served hot with different chutneys.
Potatoes, onions, paneer, chillies, stuffed chillies, different vegetables, fish and so on...
Prawns, rarely, chicken and mutton are rare, to be avoided, mostly chillies and a hint of meat.
We do get sing bhujiya here, which is individual peanuts coated with spicy batter, then fried. It is sold in loose as well as packed form.
Peanut pakoda as dessert is a new one. Please post a picture when you next have it, in the meantime can you describe it?
We had our maid make chikki, we got special soft jaggery, melted it, added roasted peanuts, and let cool in steel plates coated with ghee as the release agent. Mmmm...
'Gunpowder' is chillies, and different spices powdered together, a sort of garnish, or maybe a dry pickle mix. Makes a paste when oil, butter or ghee are added.
https://www.google.com/url?sa=t&rct...tney-1957640&usg=AOvVaw2kSVEyGoGENQaAi0ASLh2v
https://www.google.com/url?sa=t&rct...owder-770020&usg=AOvVaw3rcpe5JqM7ESpTw1ZHsyJx
Quote from the net:
'Why is idli podi called gunpowder?
Its true nature, however, is celebrated in its most famous sobriquet: Gunpowder, for the punch it packs. And in my family, the podi lives up to its explosive name by being the trigger for many a skirmish. There was always milagai podi in my mother's house.'
https://www.google.com/url?sa=t&rct...tney-1957640&usg=AOvVaw2kSVEyGoGENQaAi0ASLh2v
https://www.google.com/url?sa=t&rct...owder-770020&usg=AOvVaw3rcpe5JqM7ESpTw1ZHsyJx
Quote from the net:
'Why is idli podi called gunpowder?
Its true nature, however, is celebrated in its most famous sobriquet: Gunpowder, for the punch it packs. And in my family, the podi lives up to its explosive name by being the trigger for many a skirmish. There was always milagai podi in my mother's house.'
Chikki is a common snack here, many varieties and qualities.
Sugar, Jaggery, corn syrup are used as the binder in different combinations to bind roasted peanuts, sesame, puffed rice, chick peas and others.
Coconuts, fennel, carom seeds, cumin, and other interesting stuff are sometimes added...
Here our primary health centers advise pregnant ladies to eat peanut chikki, it has sugar, protein, and fat, so a good snack with lots of iron.
Also a school snack in parts of India, served at mid morning.
Sugar, Jaggery, corn syrup are used as the binder in different combinations to bind roasted peanuts, sesame, puffed rice, chick peas and others.
Coconuts, fennel, carom seeds, cumin, and other interesting stuff are sometimes added...
Here our primary health centers advise pregnant ladies to eat peanut chikki, it has sugar, protein, and fat, so a good snack with lots of iron.
Also a school snack in parts of India, served at mid morning.
Half my family do (Filipino), but I try to give it a miss. I'll eat everything else there though
They won't eat Marmite, so that's one each
Brian
Naresh - I would view the peanut pakoda as a savoury snack rather than dessert. Come to think of it, I'm not really much into desserts these days.... The only sugar I currently have in the house is a bottle of honey, which I use to sweeten my coffee a little bit on weekends. Sometimes I also use honey when I make corn bread.