agree
And it needs to sizzle and sputter when it hits the lentils.
This Sri Lankan recipe is interesting though, for the use of coconut. Typically Sri Lankan spices are also roasted very dark, when ground they look like coffee.
My usual tadka is some cumin seeds, brown mustard seeds, fenugreek seeds (I love fenugreek), curry leaves, dried red chilis, a small hit of asafoetida (aka "hing"), maybe some garlic/ginger paste, fried in sesame oil.
An externally hosted image should be here but it was not working when we last tested it.
An externally hosted image should be here but it was not working when we last tested it.
An externally hosted image should be here but it was not working when we last tested it.
An externally hosted image should be here but it was not working when we last tested it.
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Looks good again there Groove. Thanks for sharing.
Can't help but think that porkchop looks curiously like a side rib. 😉
Can't help but think that porkchop looks curiously like a side rib. 😉
Ouuuch, Cal, you are right, its swiss pork side rib.
Next time i will do them as BBQ with smoke, but this weekend we have national day and invitations, thats also pretty nice 😉
Next time i will do them as BBQ with smoke, but this weekend we have national day and invitations, thats also pretty nice 😉
That's a cool way to do gazpacho. I use watermelon when I do this because it has a whiff of cucumber about it.
Never tried Gazpacho with melon or watermelon, that would sound like heresy where I live. I like spanish gazapcho a lot though, it's served almost everywhere specially in summer.
Real Spanish Gazpacho From Spain Recipe - Food.com
Real Spanish Gazpacho From Spain Recipe - Food.com
And it is heresy. But delicious. One of the nice things about the New World is the ability to integrate disparate elements of superb but different cuisines from around the world, without being constricted by tradition.
It's Pierre Franey Sunday here -- "Cooking in France" -- so fromage burgers on toasted buttery bagette, ratatouille, potato salad, Harcourt verts and one or two bottles of Rose.
Jacco -- please don't get SY started on mayo.
Jacco -- please don't get SY started on mayo.
As of a week ago, I'm going through a parosmia period (cacosmia to be exact, a putrefactive scent/taste 24/7 is the most decent description)
Fair chance I'll have my nostrils hosed coming week, probing for polyps.
Punishment for my evil and sinful ways arrived sooner than you may have anticipated, Mr. Walton.
I have to take that out on someone, why not (pus)SY.
