There's lots of "Acadians". Some on the bayou, some still near Quebec, some out to Nova Scotia, a festival in the crown of Maine, and some in my area, north-east Maine. (hidden shame: catholics of all backgrounds were persecuted here, it was the KKK's other target.) Aside from growing and eating buckwheat for pancakes, and looking at poutine (not real Acadian but familiar), I've never had any.
Ha! Look what is in the nearby town: https://ambrosiacookingschool.com/ Not just Acadian but it's in the listings.
Over the years we've outlived many restaurants that we loved....
... so, I just found out that the Basque restaurant we "never had enough time to stop at" in San Miguel, CA, right by Mission San Miguel on the 101... is no more.
Anyhow, that sucks. Basque cuisine is a hidden jewel in the Western States of the USA.
... so, I just found out that the Basque restaurant we "never had enough time to stop at" in San Miguel, CA, right by Mission San Miguel on the 101... is no more.
Anyhow, that sucks. Basque cuisine is a hidden jewel in the Western States of the USA.
Paella and Pulao are similar in that they are rice and something - mostly vegetables here - cooked together.
Spanish paella is known for fish and different spices than those used here.
Biryani is a variant, which must have 50% at least of the thing it is called, chicken, mutton, prawns, fish, the last two in coastal sates where sea food is easy to get.
That itself is a vast topic, there are chains of biryani outlets in Hyderabad, with central kitchens, and the option of home delivery, or take away, the outlets are sometimes heat and eat places.
Numbers? Mind boggling, Indians ordered 2.2 biryani every second on apps last year.
There is a chain called Paradise, they ship 2.5 tons of 'Haleem' and 5 tons of Biryani every day to Dubai by air in refrigerated pallets during Ramadhan, the fasting month of the Muslim people.
200 grams is a normal portion, so that is a lot of people being fed.
Haleem is broken wheat, spices, ghee and lots of nuts and so on, cooked overnight in giant pots, continuously stirred with wooden bats, till it becomes a rich paste.
That is for beef, the time for goat and chicken is less.
Served with fried onions, beaten curds (containing shredded tomato and herbs, bit of chopped onion), and wedge of lemon.
Boiled egg is offered at up scale places.
Some places in the old city serve Haleem all year round, it is very nutritious.
Spanish paella is known for fish and different spices than those used here.
Biryani is a variant, which must have 50% at least of the thing it is called, chicken, mutton, prawns, fish, the last two in coastal sates where sea food is easy to get.
That itself is a vast topic, there are chains of biryani outlets in Hyderabad, with central kitchens, and the option of home delivery, or take away, the outlets are sometimes heat and eat places.
Numbers? Mind boggling, Indians ordered 2.2 biryani every second on apps last year.
There is a chain called Paradise, they ship 2.5 tons of 'Haleem' and 5 tons of Biryani every day to Dubai by air in refrigerated pallets during Ramadhan, the fasting month of the Muslim people.
200 grams is a normal portion, so that is a lot of people being fed.
Haleem is broken wheat, spices, ghee and lots of nuts and so on, cooked overnight in giant pots, continuously stirred with wooden bats, till it becomes a rich paste.
That is for beef, the time for goat and chicken is less.
Served with fried onions, beaten curds (containing shredded tomato and herbs, bit of chopped onion), and wedge of lemon.
Boiled egg is offered at up scale places.
Some places in the old city serve Haleem all year round, it is very nutritious.
"Paella" doesn't always involve rice. There is a variant called "Fiduea" that uses pasta... called "fideos". You also got the simpler variation called "arroz valenciano" which is not as fancy and not made to order. This one is typical of the three dish fixed price menus.
As I noted, it is a genre, not a dish, or two. I think that the fried tomato base- "sofrito"- and the saffron are the only constants. You can get it with all kinds of fish, seafood, meats, sausages, game, etc, etc, etc... and all kinds of combinations. Even vegetarian if that's your wont. We had it once with snails, "caracoles".. and the waiters were snickering because they tough us, the tourists, had no clue what we had gotten ourselves into. Imagine their surprise when we dug into the caracoles and then finished off all the rabbit ( it was a "hunter's" paella, with no seafood at all ).
But, to tell you the truth, paella is like flamenco... way too stereotyped. There's a lot more to the Iberian peninsula than Paella and flamenco. !!!
Wheat, for example, that goes into flour for bread. The Spanish, Portuguese and French eat LOTS of bread.
As I noted, it is a genre, not a dish, or two. I think that the fried tomato base- "sofrito"- and the saffron are the only constants. You can get it with all kinds of fish, seafood, meats, sausages, game, etc, etc, etc... and all kinds of combinations. Even vegetarian if that's your wont. We had it once with snails, "caracoles".. and the waiters were snickering because they tough us, the tourists, had no clue what we had gotten ourselves into. Imagine their surprise when we dug into the caracoles and then finished off all the rabbit ( it was a "hunter's" paella, with no seafood at all ).
But, to tell you the truth, paella is like flamenco... way too stereotyped. There's a lot more to the Iberian peninsula than Paella and flamenco. !!!
Wheat, for example, that goes into flour for bread. The Spanish, Portuguese and French eat LOTS of bread.
I simply meant that the dish, cooking cereals and filling together, has origins in Central Asia. And they are similar.
Obviously, they have evolved over the centuries, due to local tastes and ingredients.
Saffron is mainly grown in Spain and Kashmir, the Spanish version is relatively cheaper.
It is local, so a Spaniard using saffron is not a surprise.
A Scandinavian using saffron, that would be remarkable.
Another clue was the similar name, 'samsa' /'sambusa' is Central Asia is similar to 'samosa' here, both are pastry covering a filling, then fried (here), or mostly baked (there).
https://en.wikipedia.org/wiki/Samsa_(food)
Who makes the best samosa is a common discussion here, they are popular.
Obviously, they have evolved over the centuries, due to local tastes and ingredients.
Saffron is mainly grown in Spain and Kashmir, the Spanish version is relatively cheaper.
It is local, so a Spaniard using saffron is not a surprise.
A Scandinavian using saffron, that would be remarkable.
Another clue was the similar name, 'samsa' /'sambusa' is Central Asia is similar to 'samosa' here, both are pastry covering a filling, then fried (here), or mostly baked (there).
https://en.wikipedia.org/wiki/Samsa_(food)
Who makes the best samosa is a common discussion here, they are popular.
I have made a Cal-8 before. The taste was quite good but I had trouble getting over the ditch water appearance. I think you need to use extracts rather than whole veggies. The mixture of red, green and orange was, well you can look it up if it's not obvious. Not to mention the fact it had its share of pulp, just adding to the effect. 😉
Now we're talking.
What I do is to add many seasonings. This makes it too strong to have on its own so I mix with soda water when drinking. A virgin Red-Eye or Chelada if you like.
Too complicated... I just get the big bottle of Mr T's Bloody Mary mix, pour it over a large tumbler with three ice cubes, add some vodka and a stick of celery and that's my wife's "Thank God It's Friday" Happy Hour drink.
Do not forget a slice (and squeeze) of lime !
Worcestershire is a nice variation too .....
Speaking of food... are you folks seeing the incredible cost for Natural Gas we are seeing in California? Our cost of NG per therm, in the last three months went from 0.77 to 1.77 and now 2.88.... that's the "commodity" cost...
.... our electricity is also extremely costly...
so I guess we'll have to stop cooking and eat freeze dried soylent green.
.... our electricity is also extremely costly...
so I guess we'll have to stop cooking and eat freeze dried soylent green.
@tonyEE --
I (and the XYL) love visiting my "foodie" son north of Sonoma with his wife and kids. they are suffering through all the indignities of the energy regime out there (we got them a Generac). If you saw the article about the woodpecker who lodged nuts -- that is their wonderful existence in nature.
woodpeckers lodge the acorns in the interstices of their log-cabin house. the birds actually "harvest" the acorns and allow them to decay and ferment, after which they reap the harvest!
i am going to open a can of worms by asking Naresh to comment upon drunken elephants in India...this is a story told to all organic chemistry students decades ago.
I (and the XYL) love visiting my "foodie" son north of Sonoma with his wife and kids. they are suffering through all the indignities of the energy regime out there (we got them a Generac). If you saw the article about the woodpecker who lodged nuts -- that is their wonderful existence in nature.
woodpeckers lodge the acorns in the interstices of their log-cabin house. the birds actually "harvest" the acorns and allow them to decay and ferment, after which they reap the harvest!
i am going to open a can of worms by asking Naresh to comment upon drunken elephants in India...this is a story told to all organic chemistry students decades ago.
Elephants are mostly taken care of in South India, so that decades old story seems to be a tall tale.
By that I mean training them, husbandry, and so on.
Some temple elephants there are famous.
Most fermented fruit or vegetables smell terrible, so the animal would eat that only in desperation. And the alcohol is in that fermented stuff.
In North India, elephants are only a curiosity for the most part, though I lived in urban areas....their habitat has been encroached, and Ivory hunting has occurred.
North East, no idea, but the rhinos have been poached almost to extinction for their horns.
And like many animals, they do go in heat, the males can find the scent.
Then yes, plants and sometimes people (rarely) get trampled.
But then, look how many humans do crazy things for sex!
By that I mean training them, husbandry, and so on.
Some temple elephants there are famous.
Most fermented fruit or vegetables smell terrible, so the animal would eat that only in desperation. And the alcohol is in that fermented stuff.
In North India, elephants are only a curiosity for the most part, though I lived in urban areas....their habitat has been encroached, and Ivory hunting has occurred.
North East, no idea, but the rhinos have been poached almost to extinction for their horns.
And like many animals, they do go in heat, the males can find the scent.
Then yes, plants and sometimes people (rarely) get trampled.
But then, look how many humans do crazy things for sex!
Last edited:
1️⃣6️⃣
No pics yet as I am underway with the prep but tonight's Valentine meal is:
Lumpfish caviar on sesame rice crackers
Scallops on home bacon
Smoked Jalapeno sausage
Shrimp and cheese stuffed Portobello caps
Asian style seagrass greens
Valentine's mousse cake
Lumpfish caviar on sesame rice crackers
Scallops on home bacon
Smoked Jalapeno sausage
Shrimp and cheese stuffed Portobello caps
Asian style seagrass greens
Valentine's mousse cake