I use both kimchee and sauerkraut to replenish beneficial intestinal fauna. The grocery store I frequent sells some reasonable brands, though I have to watch it with the sauerkraut, as some brands are way too salty for me. One of my Korean coworkers gave me a batch of kimchee that was so authoritative the it took over my refrigerator, even though it was tightly sealed away. I've gotten used to the level of garlic and chilies in properly made kimchee.
We don't have much choice. We have to wait until they ripen before cutting.
I don't have an upright knife but it sounds like using gravity would make it easier.
Here they average 8-15 kgs.
I don't know where they come from.
Yes, it's quite mild compared with Durian. One might even say boring.
Never had any luck roasting the seeds. They weren't to my liking.
It is revered here as well. Vancouver is highly multicultural.
I went to an area selling ethnic Muslim food, and ordered a Jaipur style kebab.
Turned out to be a whole boiled egg coated with spicy batter and deep fried.
Balut is not sold here in most of India.
Duck eggs are sold mainly in the state of West Bengal, and I have no idea if Balut is sold there under a different name.
Turned out to be a whole boiled egg coated with spicy batter and deep fried.
Balut is not sold here in most of India.
Duck eggs are sold mainly in the state of West Bengal, and I have no idea if Balut is sold there under a different name.
I think of it as a Filipino dish but also enjoyed in Vietnam and neighbouring countries.
I just take a swig of my cucumber juice. We also make a fruit laden frozen yogurt cup which is good as well.
Oh, we are having issues being clear.
Due to its common use, I can ask for a part of the Jack fruit, so many kilos.
So I get only enough to last a few meals. No need to buy a whole fruit.
8-15 is Indian, the African ones can be 30+ kilos.
The difficult part is cutting the whole fruit into smaller portions.
There was a video about an ethnic food, ripe orange color Jackfruit , mixed with rice, and coconut, made into paste, wrapped in teak plant leaves, then steamed.
Looked attractive.
You have to dry the seeds before roasting, down to almond or walnut levels of dryness.
We use sunlight, and if too strong, in the shade on a very hot day.
Early April, hot here.
42 in March itself, after many years.
Conducive for drying.
In Vancouver, no idea of your climate being suitable.
Due to its common use, I can ask for a part of the Jack fruit, so many kilos.
So I get only enough to last a few meals. No need to buy a whole fruit.
8-15 is Indian, the African ones can be 30+ kilos.
The difficult part is cutting the whole fruit into smaller portions.
There was a video about an ethnic food, ripe orange color Jackfruit , mixed with rice, and coconut, made into paste, wrapped in teak plant leaves, then steamed.
Looked attractive.
You have to dry the seeds before roasting, down to almond or walnut levels of dryness.
We use sunlight, and if too strong, in the shade on a very hot day.
Early April, hot here.
42 in March itself, after many years.
Conducive for drying.
In Vancouver, no idea of your climate being suitable.
To revive your flora, drink buttermilk, spiced with (your choice)
Gujarat: dry ginger powder + cumin powder + Rock salt powder.
North India: Sprig of mint + fresh coriander, salt, and a hint of green chilies.
South India: Curry leaf, fried Dal, green chilies, a little tamarind is optional.
Your work colleagues will help you.
Or lassi, which is dilute curd paste, mind boggling variety of flavors, with added sweet syrups.
Gujarat: dry ginger powder + cumin powder + Rock salt powder.
North India: Sprig of mint + fresh coriander, salt, and a hint of green chilies.
South India: Curry leaf, fried Dal, green chilies, a little tamarind is optional.
Your work colleagues will help you.
Or lassi, which is dilute curd paste, mind boggling variety of flavors, with added sweet syrups.
Naresh - can't stand buttermilk, it activates my puke reflex. My parents loved it, though, and would crumble cornbread into it and eat it that way. I hated to wash the dishes afterwards...
Cal - I prefer to keep my Durian as far away as I can get it, specifically by not buying it in the first place.
Cal - I prefer to keep my Durian as far away as I can get it, specifically by not buying it in the first place.
Jackfruit and Rice cake.
Link to one of many recipes:
https://www.google.com/url?sa=t&rct...atti-kadubu/&usg=AOvVaw17G4bwb9o8d3upOxPmbAvb
I take it that you have not tasted Jack fruit...
It is distinctive, and not repulsive, but can be described as an acquired taste...
So maybe it fits the topic, though Balut and Durian would be more suited.
On the Marina Beach in Chennai, fishmongers sell baby shark, and it is available fried in different ways also.
Again, it has been called an acquired taste.
There is a fish called 'Bombay Duck', which is popular in the Mumbai area.
The aroma is best described as distinctive.
It is a species of lizard fish.
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiCw9ektYf3AhWdUGwGHf4GBdgQFnoECE4QAQ&url=https://www.bbc.com/travel/article/20200120-indias-brilliant-bombay-duck&usg=AOvVaw2WjY5usGGIZdsqsFU0UAY0
I think this also fits the topic.
It is distinctive, and not repulsive, but can be described as an acquired taste...
So maybe it fits the topic, though Balut and Durian would be more suited.
On the Marina Beach in Chennai, fishmongers sell baby shark, and it is available fried in different ways also.
Again, it has been called an acquired taste.
There is a fish called 'Bombay Duck', which is popular in the Mumbai area.
The aroma is best described as distinctive.
It is a species of lizard fish.
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiCw9ektYf3AhWdUGwGHf4GBdgQFnoECE4QAQ&url=https://www.bbc.com/travel/article/20200120-indias-brilliant-bombay-duck&usg=AOvVaw2WjY5usGGIZdsqsFU0UAY0
I think this also fits the topic.
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it's the pavlova for me, sweet on sweet, with little flavor. But I might have loved it as a hyperactive, sugar-crazed small child.
