Yes, for the non Indian readers, and those unfamiliar with Indian food, it can be difficult to understand.
Chikki is usually a sugar / molasses / corn syrup binder, with a filling of peanuts / sesame seeds / amaranth seeds /puffed rice / roasted chick peas / almonds / cashew nuts / walnuts / anything similar, mostly singly or in combination, with ocassional addition of fennel seeds and other flavor enhancers like poppy seeds.
Look up Lonavala chikki for a selection, their 'glucose' chikki, based on corn syrup as the binder, is famous.
There are also special molasses based salt licks for cattle, to maintain them during hot season, when they lose salt in sweat...
Chikki is usually a sugar / molasses / corn syrup binder, with a filling of peanuts / sesame seeds / amaranth seeds /puffed rice / roasted chick peas / almonds / cashew nuts / walnuts / anything similar, mostly singly or in combination, with ocassional addition of fennel seeds and other flavor enhancers like poppy seeds.
Look up Lonavala chikki for a selection, their 'glucose' chikki, based on corn syrup as the binder, is famous.
There are also special molasses based salt licks for cattle, to maintain them during hot season, when they lose salt in sweat...
Thanksgiving "mac and cheese" -- how to create the Stouffer's effect (Eric Kim NYTimes food writer):
Is that considered 'food'? Mind you I have a daughter who used to ask for tinned mac and cheese which is horrid stuff.
Edit: apparantly Velveeta does not meet the FDA guidlines to be called cheese!
Edit: apparantly Velveeta does not meet the FDA guidlines to be called cheese!
For my lunch today, a mere 3.5 hours ago, I made Ethan Chlebowski's stovetop Mac and Cheese recipe using his taste-test-winning procedure and proportions. Mine was 60 grams dry macaroni elbows, 60 grams evaporated milk, 30 grams velveeta, and 30 grams extra-sharp white cheddar cheese. It took 10 minutes from burner-on, to plate-up and eat. 1 saucepan, 1 rubber spatula, no colander, no strainer, no mixing bowl, no slotted spoon, 1 soup bowl for serving, no other dirty dishes. I thoroughly enjoyed the food.
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I'll stick with a bechemel sauce, loads of cheese and then oven baked. More time and more mess I will give you.
Wow.
Oh my.
I have now been introduced to how you make food taste like the prepackaged, intended for children, recently singled men, or college students tired of ramen.
Chef Boyardee, where are you to save these people?
Where's a wiener or two to complete these masterpieces?
Once a year I cook P. Anderson's oven baked Mac and Cheese recipe from her first book, which involves eggs (thus a custard), breadcrumbs, numerous stirrings-while-in-the-oven, and several varieties of cheese. But it's unsuitable for a quick lunch midweek.
OBTW I tried the Chlebowski 10 minute stovetop M&C recipe yesterday, using blue cheese. Did not enjoy it at all. It was a medium-pungency cow's milk blue. I won't try again with Roquefort or sheeps milk blues.
OBTW I tried the Chlebowski 10 minute stovetop M&C recipe yesterday, using blue cheese. Did not enjoy it at all. It was a medium-pungency cow's milk blue. I won't try again with Roquefort or sheeps milk blues.
Unfortunately it requires an extruder. The one I have is not worth its salt so I stick to noodles and ravioli.
How about you Ed?
How about you Ed?
I looked at extruders and was concerned that you get what you pay for and one that actually works is big $$$. But the idea of a doodad that mixes and extrudes is tempting.
I did that just last night (baked / Bechemel sauce). The recipe I use has a touch of beer added to the sauce, fresh chives, and finely chopped bacon. On top, some roughly torn small pieces of Vienna loaf and extra cheese.
The Japanese add ketchup to their spaghetti.
It's delicious....
I put a little bit of Sriracha too.
It's delicious....
I put a little bit of Sriracha too.
Just add a little of the agent orange cheese powder along with the ketchup and you have canned spaghetti, or most any canned pasta for that matter.