tryska
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Posts posted by tryska
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loves - garlic and onion sauteeing in fat, baking bread, roasting meat
hates - asofetida, fish sauce, that minute or two where meat goes from "rotting" to cooking when cooking it on the stove top. oh and crawfish. ook.
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The other night after lotsa drinking we went to Denny's. My friend kept asking the waitress for more rum in her coke.
Thankfully, she doesn't remember this.
P.S. Bologna Bowls. Word.
you think that's bad...i had a nice tour of denny's bathrooms the other night whilst babysitting one very "sick" friend. they are quite clean. it's no wonder to me that the night-shift waitstaff are all so bitter tho.
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whilst i usually find myself at denny's ordering "fabulous french toast" at 4am, the odd times that i have found myself at home unsupervised, i tend to fall back on sandwiches of various types....
1. pre-sliced pepperoni and cream cheese on toast
2. pataks garlic pickle and peanut butter
oh i also like makin in the tube biscuits and eating it with bacon and alaga syrup
or oatmeal with bacon crumbles, sugar and cinnamon.
i definitely seem to have a sweet/salty thing going.
strange.
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my roommate and i are both on pretty specific diets, and have various food allergies and sensitivites not in common. so things tend to be every girl for herself, for the most part.
she is a juice hound tho, and will drink it like it's going out of style if it there. I had to resort to labeling anything i don't want her drinking (my gatorade and specialty juice are actually "dosed" according to my diet and training needs)
other than that we pretty much share. when we go shoppign she gets her stuff,a nd i get my stuff,a dn then we chip on on stuff we will both eat(fruits, breads, milk).
we both plan and cook our meals for the week on weekends, so there's no getting a meal together at the last minute issue. the good thing is in a previous life she was a sous chef, so she has taught me a lot of techniques, and between the two of us we can make a meal from nothing, and on the cheap that will last us both the whole week through.
the last meal we cooked together was a "empty the pantry on a dark and stormy night" meal - stale baguette broiled until it was toasted with from scratch mushroom gravy, canned corn beef and kipper snacks, followed by a pound of rainier cherries, whilst watching minority report.
it was a good time.
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i used to visit montreal quite often whilst in school, as i had a friend at mcgill. I pretty well lived on poutine and litres of labatts then.
i'm embarrassed ot say i have tried the mcdonalds poutine, and even more embarrassed ot say it wasn't that bad. probably more salty then necessary, but mickey d's fries do taste wonderful with gravy and cheese.
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How is it now? - my info is sort of dated because I haven't been since the late '80s, and still because my mother took us there on memories from the 60s and 70s. I would presume Chopatty and Juhu are still Chowpatty and Juhu tho.
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butter maybe?
i don't know! *lol*
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if you run across a stall that sells lobster rolls, you must stop and try one.
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Frozen yogurt would add a creamy element, but would also add calories and fat------partially defeating the purpose of going the smoothie route in the first place.
Are smoothies low in calories? Certainly, if made with fruit only, they're low in fat. But almost anything you do with fruit is going to yield a calorically dense product on account of all the sugar in fruit. I wonder how an average fruit smoothie compares to, say, a can of Coke.
they can be quite high in sugar, but also remember fruits are going to be a mix of fructose and sucrose, plus fiber - all which help to blunt the insulin effects.
coke would be straight high-fructose corn syrup - which is a horse or another color.
also if you use berries, which are very low ont he glycemic index, yet very high in vitamins and anti-oxidants there is no comparison to a can of coke. pineapples provide fiber, plus digestive enzymes - peaches are low ont he GI as well, and msot other fruits that are frozen and work well are alos fairly low. the exception is a banana which is admittedly rather high in sugar, but since banana actually liquefies a smoothie recipe one would want to use it sparingly. and even then it gives a potassium boost.
of course the places you do get into trouble are adding extra sweeteners and yogurts and sorbets, since they are jsut adding additional sucrose/corn sweetener type sugars.
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hey! i make smoothies for a living on certain days of the week.
my preferred bases are orange juice, apple juice, and soy milk soemtimes (usually with either apple or orange to add a little more tang)
i prefer my banana to be room temperature, and i always use frozen fruits. i sometimes add yogurts or various sorbet flavors, but if soemone is concerned about the sugar grams i can usually whipe up something using soy milk for creamy instead.
also don't underestimate a good protein powder for adding some creaminess and texture, altho certain brands also add volume.
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no, no....this is my favorite:;
Lil' Smokies (cocktail-sized smoked sausages) cooked in a crockpot in a mixture of grape jelly and chili sauce for 6 to 8 hours.
If you want to get gourmet-crazy, you use blackberry jam with seeds instead of grape jelly.
I learned this recipe as mustard and currant jelly!
i'm thrilled ot see this white trash cookign thread. the one on my home forum got torn to shreads by someone who trying to be politically correct and went horribly off-topic.
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Hi there - this is something that is ubiquitous on Indian menus here in Atlanta, but i'm not entirely sure what it's suppsoed to be.
in some places it appears to be tired bits of tandoori chicken in a red sauce, other places it's a divinely buttery chicken curry with a tomato base, and a recipe i ran across yields a golden yellow chicken curry.
any ideas?
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In Atlanta -
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my additions are Mumbai's Chowpatty beach for pani puri and bhel puri and Anywhere in Madras (the top notch hotels in particular for masala dosa.
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thank you so much for that crab recipe - i actually had curried crab for the first time this past weekend - it was thai-style altho very similar.
my mom used to (and still does when i go home) make prawns curry with a tomato base.
she uses a lot fo king-fish too, now that she's found it - i'm nto sure how she cooks it tho.
one of my favorite growing up foods was halibut steaks coated in a little turmeric, chili powder and salt, pan fried.
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hmmm - i should give this a try - there's nothing like a good masala dosai on a sunday morning. yum!
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i buy bottled water in difference sizes and then refill with tap water as necessary.
am i part of the problem? or do i just have to worry about catching cancer from this practice?
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hmm..my desk drawer has.....peanut butter, hot sauce, a 5lb tub of chocolate protein powder, straws, lysol wipes, spoons and napkins, and a lone tootsie roll.
granted i bring a cooler with meals for the day in it. never fish tho. unless it's hidden in mac and cheese.
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Yes - there should be a waffle house redux!
scattered, smothered and covered!
anyways - sorry ofr barging in one your little journal - but i was wodnering - how is your tummy handling all this american food?
after years of not eatign liek an american, due to a schedule change, i found myself eating fast food until i acclimated. I had never been sicker in my life - and it was taco hell that did me in for 3 days straight.
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bacon and onion quiche slice w/ gatorade and chocolate protein powder?
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i have never heard of this in all my years of being Indian. ;-)
looking at the recipe tho, it seems liek it should ahve raisins or some other such travesty in it.
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okay - enough talk about naan, cheese, pork and east indians!
let's talk about the bread (breads) closest to my heart - dosas and idlis.
living in the Northern US made it quite difficult to ferment the flours for dosas and idlis - in my house we had a micro right above a self-cleaning oven, so one trick we developed was to put the oven in cleaning mode and leave the pot with the batter in the micro so the ambient heat would help ferment it. Does anybody else have soem workarounds - both my parents and I live in the South now and temperatures bode well for fermenting the batter in the summer, but not the winter.
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I will admit I cheat a bit on my samosas. I have made the pastry and fried them up properly, but at one point wanted to make a rushed version. Wracking my brain for something flaky that didn't involve frying, I thought of frozen puff pastry dough. I roll the sheets very thin, then seal the filling inside and bake until flaky and golden. The effect is actually very similar in taste and texture to deep fried samosas, it just takes a lot of the work out of the process (and saves some fat and calories, though that wasn't my original intention).
I'm Indian by Nature and American by Nurture and this was a trick my mom came across as well to make her samosas!
I can't say I know much about traditional indian cooking, as my mother hated to cook, and made reasonable facsimiles of Indian food for my father. I can say it definitely doesn't taste like what you get in restaurants.
We're also south indian, and most of the restuarants serve north indian food so that may be a difference as well.
I've always found samosas to be the best food for secretly introducing other people to Indian food. or even just the filling (i usually do ground beef) over rice. People have also quite liked my spinach dhal recipe.
Worst meal at someone's home - Part 1
in Food Traditions & Culture
Posted
i would say something as soon a spossible or she might think it's your favorite dish.