The issue is actually complying with local ordinances. Any public area such as sidewalks must be cleared within 24 hours. As there is much pedestrian traffic to the nearby bus stop, that requires a bit of vigilance. I do have a security TV camera recording the area, just in case there are any legal claims!
I have a salt mill with about 1/5 sea salt and 4/5 dried rosemary. Nice on cooked chips (french fries) and many other things.
Ask at an Indian store for kaala namak, it is different from Himalayan rock salt.
It should be easy to find in Surrey county, BC, many Indian origin Sikh people there, they use it regularly.
I found these sellers in Vancouver, YMMV...
https://eternalabundance.ca/product/kala-namak/
https://silkroadspices.ca/products/kala-namak
I have no ties to these guys...
It may be expensive to acquire on line, shipping
may be more than material cost.
It is an acquired taste, buy the smallest pack, use sparingly.
It should be easy to find in Surrey county, BC, many Indian origin Sikh people there, they use it regularly.
I found these sellers in Vancouver, YMMV...
https://eternalabundance.ca/product/kala-namak/
https://silkroadspices.ca/products/kala-namak
I have no ties to these guys...
It may be expensive to acquire on line, shipping
may be more than material cost.
It is an acquired taste, buy the smallest pack, use sparingly.
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We have a number of pink salt lakes in Australia. I wonder if the salt is edible (the colour is from a bacteria that produces beta carotene).
https://www.kayak.com.au/news/pink-lakes-in-australia/
https://www.kayak.com.au/news/pink-lakes-in-australia/
Is anyone here a devoted follower of Tony Gemignini's recipes (here is his book) for pizza? His restaurant is not in Italy or New York or New Haven or New Jersey (or Chicago or Detroit), and his approach sometimes diverges from the conventional dogma. Thanks.
Yes Naresh, I am sure it is widely available. And yes, I am familiar with the demographics of my city having lived all but five of my 60 years here. Just for your knowledge base, there are no counties in Canada, we have municipalities. Surrey is actually an incorporated city. The second largest by population (more than 500,000} in the province of British Columbia.
No need to go into Vancouver, Surrey has a higher per capita of Indian ex-pats than any other in Canada.
No need to go into Vancouver, Surrey has a higher per capita of Indian ex-pats than any other in Canada.
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Mark, not a follower nor am I familiar with the man. All I know is my wife and I are pizza lovers so we do it at home a fair bit. She makes the dough and I look after the sauce. We haven’t had pizzaria pies for quite some time so if it gets others to do their own, then all the power to the recipe books.
Oh, you mean that it is easier to go into Surrey than downtown Vancouver for you?
Convenient, I think.
There was a row here, some old Sikhs based in Surrey (it was reported as a county by the local media) made some political statements...they have been doing that since 1978 or so.....
That is however a side issue.
Try and get dry 'kasuri methi' powder, and 'chaat masala', worth the effort.
Convenient, I think.
There was a row here, some old Sikhs based in Surrey (it was reported as a county by the local media) made some political statements...they have been doing that since 1978 or so.....
That is however a side issue.
Try and get dry 'kasuri methi' powder, and 'chaat masala', worth the effort.
I live in the heart (downtown) of Surrey. Most of my food shopping can be done on foot.
Yes, I am familiar with the volitility of Indian politics in both of our countries. 30% of Surrey is Sikh. This is not the place for discussion though.
Yes, I am familiar with the volitility of Indian politics in both of our countries. 30% of Surrey is Sikh. This is not the place for discussion though.
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I agree, it was just that the report said Surrey County, which you have corrected. The politics is not relevant here.
You live there, and have you ever tried their barbequed meat and sweets?
And a visit to the communal meals at the Gurudwara?
They have a tradition of serving food to the needy, and members here show up and ask the priest for the service they want done.
Some will clean shoes, serve in the kitchen, do cleaning duty...inside the temple they are all obedient servants, and they obey the priest.
It is common in Delhi for Sikh men to show up at a Gurudwara in a BMW 7 series or Mercedes S class, and then see them serving food, or cleaning shoes.
Please, I am describing the Sikh tradition, not making a political statement, or a very religious one.
I think you have many Indian restaurants there, so I need not say much except that can try those, and ask one of them to cook your marinaded meat portion in a Tandoor...see how it comes out.
You live there, and have you ever tried their barbequed meat and sweets?
And a visit to the communal meals at the Gurudwara?
They have a tradition of serving food to the needy, and members here show up and ask the priest for the service they want done.
Some will clean shoes, serve in the kitchen, do cleaning duty...inside the temple they are all obedient servants, and they obey the priest.
It is common in Delhi for Sikh men to show up at a Gurudwara in a BMW 7 series or Mercedes S class, and then see them serving food, or cleaning shoes.
Please, I am describing the Sikh tradition, not making a political statement, or a very religious one.
I think you have many Indian restaurants there, so I need not say much except that can try those, and ask one of them to cook your marinaded meat portion in a Tandoor...see how it comes out.
Thank You for the Diwali Greetings, here the celbrations will continue till Wednesday...Tuesday is the New Year, and Wednesday is the day the ladies go to meet their brothers.
And in Gujarat, we are closed till Saturday the 18th at least, most will be back on the 20th!
The locals take a break here, and will be found in places like Iceland and Patagonia, trips having been planned well in advance.
A doctor couple I know has been to Turkey, Greece, Egypt, the USA, Greenland, and New Zealand in different years...no I am not kidding....
And in Gujarat, we are closed till Saturday the 18th at least, most will be back on the 20th!
The locals take a break here, and will be found in places like Iceland and Patagonia, trips having been planned well in advance.
A doctor couple I know has been to Turkey, Greece, Egypt, the USA, Greenland, and New Zealand in different years...no I am not kidding....
You seem to think there is some sort of separation or disconnect between our cultures. Sure there always those sorts but it is better to join than attempt to defeat so so yes there is much cross culture. You are speaking to the accepting and welcoming type. No need to start on page 1 Naresh. I am chapters ahead of that.
The biggest problem I have is that my wife is almost allergic to Cumin in both taste and smell and is no fan of food served sauce style. That style of food is foreign to her Vietnamese heritage. My Indian cuisine is now limited to when we are not together. That’s not often as we are best friends and do most activities together. Indian cuisine was a large part of my diet in earlier days. Now it happens mostly at the midday meal when we are apart.
The biggest problem I have is that my wife is almost allergic to Cumin in both taste and smell and is no fan of food served sauce style. That style of food is foreign to her Vietnamese heritage. My Indian cuisine is now limited to when we are not together. That’s not often as we are best friends and do most activities together. Indian cuisine was a large part of my diet in earlier days. Now it happens mostly at the midday meal when we are apart.
Thanks for telling me about the issue with cumin.
That does limit your choices.
You are familiar with Indian food, all I can say is try the South Indian style some day.
And dry items, served with naan or roti, can be made without cumin, without gravy.
Have you any favorite India sweets?
Have you tried the Indian snack Dahi Vada?
One relative is a South Indian, and is allergic to chillies!
So he has the friendly restaurant owner make tandoori chicken legs with minimal chillies, they do taste nice.
South Indians love their chillies, he is an oddity among them.
We have many relatives from different ethnicities, the variety in food is wonderful at our gatherings...regretfully, mostly in Hyderabad, which I am not able to visit often.
That does limit your choices.
You are familiar with Indian food, all I can say is try the South Indian style some day.
And dry items, served with naan or roti, can be made without cumin, without gravy.
Have you any favorite India sweets?
Have you tried the Indian snack Dahi Vada?
One relative is a South Indian, and is allergic to chillies!
So he has the friendly restaurant owner make tandoori chicken legs with minimal chillies, they do taste nice.
South Indians love their chillies, he is an oddity among them.
We have many relatives from different ethnicities, the variety in food is wonderful at our gatherings...regretfully, mostly in Hyderabad, which I am not able to visit often.
Well we dressed up, did the pooja and stuffed our faces. Palak paneer, chole, aloo bangan and pakora. I’m out of practice deep frying though.
Rice pudding and kalakand for later when we have room.
Rice pudding and kalakand for later when we have room.
Dinner was Mushroom Pulao.
Almonds, cashew nuts, rice puff chikki, roast gram chikki for afters. Those are special Diwali chikki for Sindhi people, they are offered first and consumed after the pooja.
And sesame chikki in the afternoon, very thin and crunchy, about 3 mm, made to order by my peanut roasting guy.
Palak (spinach) with roti and mango pickle for lunch...
Almonds, cashew nuts, rice puff chikki, roast gram chikki for afters. Those are special Diwali chikki for Sindhi people, they are offered first and consumed after the pooja.
And sesame chikki in the afternoon, very thin and crunchy, about 3 mm, made to order by my peanut roasting guy.
Palak (spinach) with roti and mango pickle for lunch...
The tricky part in chikki is getting the moisture out of the jaggery/sugar and cooking it just a bit with the filler, till the caramelisation stage, it stays soft otherwise.
I toast the peanuts / walnuts / almond / cashew / sesame in the kadhai (similar to wok), keep them aside, melt the jaggery, and as above.
I use a greased plate or bakery parchment to spread it out.
Needs a bit of practice, and willing helpers to taste and consume it.
One young lady finished a half kilo in 4 days flat, after complaining she would get fat, then decided she would worry about that later!
The peanuts here in Gujarat are of a strain with a distinct texture and taste, much better than North Indian or Georgia peanuts. Worth looking for, they are exported across the world.
I toast the peanuts / walnuts / almond / cashew / sesame in the kadhai (similar to wok), keep them aside, melt the jaggery, and as above.
I use a greased plate or bakery parchment to spread it out.
Needs a bit of practice, and willing helpers to taste and consume it.
One young lady finished a half kilo in 4 days flat, after complaining she would get fat, then decided she would worry about that later!
The peanuts here in Gujarat are of a strain with a distinct texture and taste, much better than North Indian or Georgia peanuts. Worth looking for, they are exported across the world.
If you have a sugar thermometer then boiling off the water is easy as latent heat of vaporisation is your friend. Once the temperature starts rising over 100c then the water is gone. My mistake was not holding long enough when I reached hardball temperature.
Go gentle on the heat, a little butter or cream can enhance the texture, also make it non stick (to the pan).
I go on heating and stirring till one string consistency after adding the peanuts / etc., then spread it out while hot.
I use jaggery (gud), the common varieties here are the yellowish Kolhapur style and the brown natural style.
A few shops here have different styles of sugar / jaggery, I will post a picture.
There is even a special chikki gud, it has some fatty matter, sold only in season.
I am yet to try pure sugar for making chikki, it tastes quite different in commercial products.
In South India, the Anakapalle style cane jaggery and toddy palm jaggery are like ragi grains in color, reddish brown, the taste is different.
Date palm jaggery is found in Bengal...and sometimes in Kerala as well.
I go on heating and stirring till one string consistency after adding the peanuts / etc., then spread it out while hot.
I use jaggery (gud), the common varieties here are the yellowish Kolhapur style and the brown natural style.
A few shops here have different styles of sugar / jaggery, I will post a picture.
There is even a special chikki gud, it has some fatty matter, sold only in season.
I am yet to try pure sugar for making chikki, it tastes quite different in commercial products.
In South India, the Anakapalle style cane jaggery and toddy palm jaggery are like ragi grains in color, reddish brown, the taste is different.
Date palm jaggery is found in Bengal...and sometimes in Kerala as well.
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