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tryska

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Everything posted by tryska

  1. wow. i'm totally motivated to make pork vindaloo now. I can't recall ever tasting vindaloo, to be honest - altho i'm sure soemwhere int he deep dark recesses of memory I must have. But this looks and sounds absolutely heavenly. It will be a great experiment. one thing tho - the Mustard seed in the first picture looks nothing like the Mustard seed I know (dark brownish little orbs reminiscent of poppy seed). Am i missing something? oh - and how much is 700 Grams in US lbs?
  2. cool. thanks MizDucky. I'll have to scope them out then, if they're the real thing. For soem reason i've always gotten the impression that the bags were those plasticy lined faux suede jobs. Good to know that my eyes were decieving me.
  3. hmm....i need to get me a crown royal bag. i've never even had the opportunity to feel one up. what material is it made of?
  4. tryska

    Binders

    me too.
  5. hmm..i learned to cook at a very young age, because my "good for nothing" mother hated having to cook. (Her childhood sounds similar to your mother's) So as soon I was able - she taught me how, and it turned out i was much better at it than she was, and it just sort of stuck. which was fun for me - because i got to plan and shop and cook and accept accolades for edible food and whatnot.
  6. tryska

    slummin' it!

    no, but may I make a hotdog confession? when no one is around i like to nuke those oscar meyer hotdogs with the cheese bits in them to oblivioun. Like til the ends bust open and get sorta chewy/crunchy, and then eat the hotdog dipped in Franks hotsauce.
  7. asofoetida, tamarind concentrate and/or amchur powder. grow yourself a pot of coriander while you're at it. tomatoes, and make some ghee from scratch.
  8. tryska

    slummin' it!

    hmmm.....mine tend to feature kraft mac n cheese. sometimes dressed up with tuna, sometimes i get really fancy, and add hamburger and bacon crumbles. another favorite is hillshire farms polska keilbasa, sliced and sauteed with turmeric, cayenne, onions and cilantro, until the onions get carmelly sticky. best if eaten on wonderbread. that's ghetto-fab.
  9. tryska

    Scuppernongs

    i love scuppernongs and muscadines. (which Therese knows ) i saw the first batch of the season this weekend of scuppernongs and picked them up. Ate a few on Saturday, but by today they should be really yummy. I love them, but they make my lips itchy. i don't care tho.
  10. I like the vosge pepper chocolate, and cadbury's fruit and nut bars - but only the UK imports.
  11. well i wound skipping the marinade altogether - they were very thin fillets, and slathering with a lemon garlic pepper mixture. they came out rock hard, but still edible if you cut them up and toss them in a salad - sadly i haven't quite firgured out my grill yet - i think the fire wasn't hot enough to just sear them and set them on a cool spot. i did manage soem lovely balsamic and roast-garlic marinaded eggplant and butternut squash tho. I don't liek the grilled squash as much as the eggplant, personally. next time it will be eggplant and protobellos. if at first you don't succeed, try, try again, right? i'm going to master this grill before the summers done. so far the only thing i've managed to do right is steaks.
  12. Sure, eliminate the sugar. Don't reduce the salt--in fact, you should increase the salt because you want to make up the osmotic pressure. Alternatively, and depending on the amount of chicken, just reduce the water. ← cool. thanks for the info.
  13. yeah the main reason you have to worry about chicken, or ground beef, etc in the US, is the factory processing our meats go through to get from feedlot to styrofoam package. i imagine in Afghanistan they're butchering their chickens with some care.
  14. yeah - i know - i was going to put it on at the last minute. can i use your brine recipe minus the sugar? or should i reduce the salt too?
  15. genny i was right there with ya. thankfully toliver sorted us out.
  16. sadly they aren't bone in - just boneless fillets. Brining sounds like a good bet tho - i might skip the cinnamon but i could do garlic and maybe thyme. prolly add soem lemon juice. Tess - i have never heard of using margarita Mix. that's a great idea tho - unfortunately i don't want to add any sugar.
  17. Hi Y'all.... I was hoping soemone had a good marinade for boneless chicken breast filets I plan on throwing on the grill. After I grill the chicken i intend to use it throughout the week on salads, in fajitas, maybe make a chicken salad with it, maybe eat one with steamed vegetables etc. So basically I need something unobtrusive yet flavored well so as to be versatile. Anyone have any ideas? Thanks in advance!
  18. which brand is that Episure? Looks like the kind i always buy, except the package calls it chakli. murukku is one of my favorite foods too. and this brand isn't bad. can't for the life of me remember the brand tho - white, red and blue package.
  19. love the magazine! love the graphics, plant to try the recipes (i like how this first "regular" issue gives nod to the standards) i wish i didn't live in an apartment or i'd totally be smoking some meat right now.
  20. i have to hide any sort of chocolate or candy from my roommate - if i don't she'll eat it all without my premission.
  21. *lol* luckylies - that remidns me of the first time i had sushi- or rather sahimi - i had a boss who was a recent Chicago transplant and he and i had a very casual relationship. He had gone to a sushi place and brought back leftovers - he said "you've never eaten sashimi? it's jsut raw fish!" I said i don't eat raw flesh in any form - he says "c'mon - jsut strap some balls on, and try it!" well with that appeal to my ego, how could i not? I must admit - i'm still a maki girl - but it's okay if the contents of my maki are raw.
  22. a little extra butter is a good thing. and you can't often go wrong with crumbled bacon.
  23. thanks Pan - i shall order it that way from now one. Altho and this brings up another point - i hate when order takers get thrown off when you order something the correct way. Or maybe I'm being incorrect - i got tripped up ordering Roti Canai at a local place. I ordered it as Roti Chanai, and the guy looked at me puzzled for a moment, and said oh you mean mean Roti Kanai! But at a previous Malaysian place it was pronounced Roti Chanai so now i have no idea.
  24. muss and turners is in cobb. :)
  25. to give a non-subway related answer, well, even then I lie - i second the experience of grand Central Oyster Bar - and Gray's Papaya. and yes the sheer diversity is what for me, makes this a very difficult food question to answer. But take advantage of that diversity. That would be the ultimate NYC eating experience. on at least one day, start your day by stopping at a corner store, and getting breakfast - your order will be easy: "Coffee regular and a butter roll, please."
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