Steamed black eyed peas are also distributed as 'prasad' (after prayers) at temples or in small gatherings, halwa / seera is sometimes given together with the steamed (only salt is allowed, no spices) beans.
Some cooks add beaten curds (sometimes with sugar added) to the spicy stuff in the pictures above.
Search for 'chana chaat'.
The pictures are copied off the net, no ties, and not my work.
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You can buy them dried, or precooked in cans. White is everywhere, black and other colours pretty much only in asian markets.
The two English terms are Garbanzo bean and Chick Pea.
Their most common use here is Hummus, or as an ingredient in cold bean salad, and Chana Masala.
My favorite dish to make is my own version of Frutti di Mare. I make it for my kids and myself once or twice a month. It’s evolved over many years and is never the exact same as the last time. 
Tonight’s version didn’t have clams or red pepper, but it was still delicious. This iteration had scallops, cod, and clam juice for the seafood components. The usual suspects are of course garlic, onion, olive oil, butter, dry white wine, basil (fresh from the windowsill!) oregano, rosemary, thyme, salt, and black pepper. Topped with a little grated parm. A tablespoon of jar marinara went into the sauce, as well as a bit of corn starch (mixed with a few tablespoons of white wine) for thickening.
I love making this as well as eating it. Full and happy!
Thanks for humoring me in The Food Thread. I love cooking almost as much as audio.
Tonight’s version didn’t have clams or red pepper, but it was still delicious. This iteration had scallops, cod, and clam juice for the seafood components. The usual suspects are of course garlic, onion, olive oil, butter, dry white wine, basil (fresh from the windowsill!) oregano, rosemary, thyme, salt, and black pepper. Topped with a little grated parm. A tablespoon of jar marinara went into the sauce, as well as a bit of corn starch (mixed with a few tablespoons of white wine) for thickening.
I love making this as well as eating it. Full and happy!
Thanks for humoring me in The Food Thread. I love cooking almost as much as audio.
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I didn't know long and low could do rare. Now I need to research these, thanks.
Still looking to cut carbohydrates and starch. About a three hour 200°F braise after searing brisket, roasted tomatoes and smashed cauliflower.
Pretty simple dinner last night. Fresh tempura'd calamari and salmon steaks.
I was wondering if there would be much interest in this thread. 13 years and almost 20,000 posts later... 🙂
That's for sure Bill. Plating means a lot and it's one area I don't do well in.
Something I tried once that came out well was Three Little Pigs.
Seasoned Pork tenderloin
Wrapped with Deli ham
Wrapped with bacon
Wrapped in foil to start, then broiled.
No pics of the finished product for some reason but it was good as I made sure not to overcook the tenderloin.
Seasoned Pork tenderloin
Wrapped with Deli ham
Wrapped with bacon
Wrapped in foil to start, then broiled.
No pics of the finished product for some reason but it was good as I made sure not to overcook the tenderloin.
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Cal, just wondering why you can’t imagine these ingredients for chili?
My contest winning chili (multiple wins at local fairs) has everything but the allspice (intend on trying a little next time) the ground clove actually goes quite well with a tomato base, try a pinch in your marinara next time (be careful a little goes a long way!) my chili also uses cocoa powder and apples…… now strange to me would be the peanut butter you mentioned! Do tell. 😎
Edit; Now who wouldn’t like pork wrapped in pork, wrapped in pork? (Vegetarians aside)
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Hey Bob,
I think my problem is that I don't think of it as a chili if there's no meat in it. Perhaps this recipe combo is quite good, but I don't expect to make it.
I make chili con carne only. To me it's such a different dish when meatless that it really ought to have a different name.
I don't add oil because I have meat.
I don't use tomato puree, I use only fresh or chunk tomatoes as I don't see it as a tomato dish but as a nice compliment to it. (Tomatoes are my favourite berry by the way)
The coriander, allspice and oregano I think of for other dishes or sauces.
I don't need the brown sugar because I use a dollop of peanut butter.
I tend to spice individually so I don't use chili powder.
Now, about the peanut butter. I also use it in pasta sauces and it's the only time I eat it. It takes the edge off the acidity and adds a certain creaminess and mild nuttiness to the sauce. I mean creamy as in taste, not texture. Use the right amount and the people will wonder what it is, without identifying it.
Your cocoa and apples may be giving you a similar experience.
Cloves I have not tried in a tomato sauce but perhaps it's time.
I also like to use cocoa and things like coffee where they are not commonly found. Beef jerky for example. Makes a great brine additive.
And no, I don't use broccoli in my chili either. 😉
I think my problem is that I don't think of it as a chili if there's no meat in it. Perhaps this recipe combo is quite good, but I don't expect to make it.
I make chili con carne only. To me it's such a different dish when meatless that it really ought to have a different name.
I don't add oil because I have meat.
I don't use tomato puree, I use only fresh or chunk tomatoes as I don't see it as a tomato dish but as a nice compliment to it. (Tomatoes are my favourite berry by the way)
The coriander, allspice and oregano I think of for other dishes or sauces.
I don't need the brown sugar because I use a dollop of peanut butter.
I tend to spice individually so I don't use chili powder.
Now, about the peanut butter. I also use it in pasta sauces and it's the only time I eat it. It takes the edge off the acidity and adds a certain creaminess and mild nuttiness to the sauce. I mean creamy as in taste, not texture. Use the right amount and the people will wonder what it is, without identifying it.
Your cocoa and apples may be giving you a similar experience.
Cloves I have not tried in a tomato sauce but perhaps it's time.
I also like to use cocoa and things like coffee where they are not commonly found. Beef jerky for example. Makes a great brine additive.
And no, I don't use broccoli in my chili either. 😉
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Don’t get me wrong……..I’ve never made a meatless chili! Was just saying those ingredients were all used in in mine (except allspice)
Yah, broccoli in chili……mama always said if you didn’t have anything nice to say. 🤐
I’ll experiment with some peanut butter next time.
Yah, broccoli in chili……mama always said if you didn’t have anything nice to say. 🤐
I’ll experiment with some peanut butter next time.
I don't eat peanut butter at all, but your comment Cal, about using it in a ragu makes sense. I use vanilla yogurt in my pasta sauce for a similar effect. Cream and sweetness to cut the acidity of the tomatoes and adds a bit of milk fat to brown as well.
When I make chili its normally done with various types of venison. I like to brown the chunks in peanut oil, especially if it was a desert deer eating buck brush and sage brush. The deer I harvest in the PNW are practically rain forest animals and eat a lot of berries, apples, ferns, maple leaves, etm, so they'll usually only require a bit of pork fat. My chili recipe is more a southwest style, black beans, dried chiles, fresh chiles, corn and the like.
When I make chili its normally done with various types of venison. I like to brown the chunks in peanut oil, especially if it was a desert deer eating buck brush and sage brush. The deer I harvest in the PNW are practically rain forest animals and eat a lot of berries, apples, ferns, maple leaves, etm, so they'll usually only require a bit of pork fat. My chili recipe is more a southwest style, black beans, dried chiles, fresh chiles, corn and the like.
Yes Venison is my favourite meat for chili but I don’t have access to it, I have to buy it.
And yes, when corn is in season, I certainly don’t mind using it In the chili.
And yes, when corn is in season, I certainly don’t mind using it In the chili.
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Yes Bob, Three Little Pigs was a success. I don’t usually like cooking in foil but I needed to hold it together until the bacon held its shape. I think next time I will wrap it with parchment paper.
Yes, bacon around ham around a seasoned tenderloin was very good.
You’re right, what’s not to like?
Especially since you can slice it like overgrown medallions.
I wish I had pics.
Yes, bacon around ham around a seasoned tenderloin was very good.
You’re right, what’s not to like?
Especially since you can slice it like overgrown medallions.
I wish I had pics.
Tonight is simple. Slices of the smoked loin along with garbage soup.
Garbage soup is the stuff you find in the back of the crisper, having seen better days.
Into the Instant Ace Nova along with some stock and 15 minutes later, voila. A quick and easy way to a way too nutritious meal for a weekday.
Anything but glamorous but that’s okay. It’s just the Honey and me tonight.
Garbage soup is the stuff you find in the back of the crisper, having seen better days.
Into the Instant Ace Nova along with some stock and 15 minutes later, voila. A quick and easy way to a way too nutritious meal for a weekday.
Anything but glamorous but that’s okay. It’s just the Honey and me tonight.