Eyes shining, mouths open, triumphant, they savored the right of domination.
Piggy🐷
My dyslexic son, now 39 with 3 kids used to call baloney "pig-face" -- a characteristic of dyslexics is the invention of new words, aka "neo-logism" for those of us pedants who had too many years of latin.
this evening, just waxed some Hoisin sauce on 2 pork chops and roasted at 350F until they reached 165F, served with pierogi's sauteed in fried onion and green veg -- nice winter dinner when it's 15F outside.
this evening, just waxed some Hoisin sauce on 2 pork chops and roasted at 350F until they reached 165F, served with pierogi's sauteed in fried onion and green veg -- nice winter dinner when it's 15F outside.
Have yet to try bread, wish to someday.
Today I started another batch of fermented peppers, first batch was a hit.
I neglected to wear gloves this time, and had fire fingers for a few hours.
Today I started another batch of fermented peppers, first batch was a hit.
I neglected to wear gloves this time, and had fire fingers for a few hours.
We have a dish called Churi, or Churma.
Roast flour on a thick griddle, with a little ghee, don't let it burn, keep stirring until cooked. A wok or Kadhai is the ideal dish, a flat griddle is not so handy for stirring.
Take off the heat, add a few crushed cardamom seeds, cover.
Can be stored up to a week.
Roast flour on a thick griddle, with a little ghee, don't let it burn, keep stirring until cooked. A wok or Kadhai is the ideal dish, a flat griddle is not so handy for stirring.
Take off the heat, add a few crushed cardamom seeds, cover.
Can be stored up to a week.
Thanks Bill, it’s a Kohler ceramic glazed cast iron sink made in the USA
I was starting to wonder if Cal finally got food poisoning! 😆
Naresh, so is it used for thickening as a roux would be?
I was starting to wonder if Cal finally got food poisoning! 😆
Naresh, so is it used for thickening as a roux would be?
Yah, its the one pot time of year……in the past week or so we’ve had venison chili, shrimp gumbo, potato soup…..which then morphed into a cajun corn chowder by adding some roasted corn and andouille with some Cajun spices. One pots do make for a boring photo!
Bob...no, it is a sweet, you can start as a simple snack for the kids to eat at home, as described above, with only a sprinkle of sugar.
It is also distributed after prayers in some places.
Another use is as an accompaniment to spicy food.
The more elaborate versions add dry fruits such as almonds, pistachios, dates, raisins and so on to make it a party grade dessert.
It is also distributed after prayers in some places.
Another use is as an accompaniment to spicy food.
The more elaborate versions add dry fruits such as almonds, pistachios, dates, raisins and so on to make it a party grade dessert.
I will say it is a sweet dish, can be eaten for breakfast, or any time you have hunger pangs, which may be before dawn.
It is a lot healthier than cookies and other sweet snacks made commercially, the flour we use is coarser ground than baking flour. It is Roti / flatbread flour, not finer (refined) flour.
I forgot about the add sugar part in post #16,986, sorry about that.
You add just enough to make it interesting, not overloaded.
Though everybody has their comfort level about sugar.
Use crystal sugar, powder ruins the texture.
Crunchy while chewing, that is enough.
It is a lot healthier than cookies and other sweet snacks made commercially, the flour we use is coarser ground than baking flour. It is Roti / flatbread flour, not finer (refined) flour.
I forgot about the add sugar part in post #16,986, sorry about that.
You add just enough to make it interesting, not overloaded.
Though everybody has their comfort level about sugar.
Use crystal sugar, powder ruins the texture.
Crunchy while chewing, that is enough.
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Okay Bob, I'm going to have to ask you to stop posting here. I'm too GD busy for this but on my way back to the office I was thinking about you. Next thing I know I've made a couple stops and headed home. D**n you!
So, for anybody whose made these, you'll recognize it right away, for others, I show you later, it's really easy.
While I usually grind the meat and use my own Char Siu, this was spur of the moment so they are store bought. Just what I need, another one pot. 🙂 Completed pics in a few hours, still have other things to do.
So, for anybody whose made these, you'll recognize it right away, for others, I show you later, it's really easy.
While I usually grind the meat and use my own Char Siu, this was spur of the moment so they are store bought. Just what I need, another one pot. 🙂 Completed pics in a few hours, still have other things to do.
Attachments
On the left:
2 lbs Meat
Handfull Julienne Black fungus
3 tbsp Sesame oil
Salt to taste
On the right:
1.5 lbs Shrimp cut in two
Add some meat and a piece of shrimp to the wrap, roll up the sides and pinch at the top.
Freeze individually before packaging.
The characteristic wrinkle won tons have happens when you cook them.
2 lbs Meat
Handfull Julienne Black fungus
3 tbsp Sesame oil
Salt to taste
On the right:
1.5 lbs Shrimp cut in two
Add some meat and a piece of shrimp to the wrap, roll up the sides and pinch at the top.
Freeze individually before packaging.
The characteristic wrinkle won tons have happens when you cook them.
Attachments
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Joined 2009
Paid Member
Got an Instapot. Wow, this is not your grandads slow cooker, it's a technical marvel. The pressure cook part is superb. Made some pulled pork - superb. Made some beef stew - excellent. Girlfriend did some steamed Chinese fish in ginger & soy - amazing. Get yourself an Instapot.
We get solar cookers here, basically a trunk with a glass top.
Put food raw in morning, eat for lunch.
Afternoon, put ingredients, ready meal by sunset.
You do need to put the food in vessels, of course.
No power needed.
Put food raw in morning, eat for lunch.
Afternoon, put ingredients, ready meal by sunset.
You do need to put the food in vessels, of course.
No power needed.
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