jw46

Was waaaay out of my price range when I visited there... Had to eat much more humble, but just as tasty, vittles..

Hiya Channie.. Welcome... Certainly not an expert on Indian cooking, and turmeric is not high on my list of things in indian spices to get all picky about... http://mccormick.com/content.cfm?id=10077 if it is of any help... Perhaps the growing conditions/variety effect the color? Does the color effect the taste? You will have to let one of the Pro's handle those questions... I guess, if you are looking at buying jars of the stuff for comparison taste tasting, it could get spendy... If you can buy small quantities... from bulk containers, you might have a chance to determine which taste you prefer... IMHO, if you find one with a flavor that suits you, then use that... Just wanted to welcome you aboard... Peace...

Looks like anything that can extrude vermicelli can make that... A Sev press, or a ratchet powered cookie press with very fine holes.... If you have the cookie press, you can make your own disk to shape them, a blank of aluminum and an electric drill....

Lets most dals get to pressure cook for a brief time, then use the cold water method to bring down the pressure... Chana Dal has a bit more body so we leave under pressure for a little longer.. Trial and error... emphasis on the error is the way with the new style pressure cookers.. no more whistles.. soupy or semi firm, they all taste good. It does take a while to get the texture dialed in...

As they used to say in old science fiction movies "It sounds crazy, but just might work" It won't taste like fenugreek, but the same notes may be played on the palate... all depends on your ratio.. betting it will take a bit of experimentation.. Good luck, and give us progress reports...

A small electric heating pad set on low, enclosed in a cardboard box would provide enough heat for proper fermentation...

Indeed an impressive piece of kitchen equipment, but don't be intimidated. Has almost every attachment that is made, from Grain Grinder to Ice Cream Maker, ours is about 12 years old and gets frequent use. Hasn't killed it yet.

When I buy Limburger, or any other aromatic critter, I use our vacuum bag sealing machine.. Super sucks it once then puts it in another bag a does it again.. NOT having to listen to wifeys comments about the aroma is worth the expense, plus the cheese keeps for much longer under vacuum..

Hmm.. Sort of like Everyone is Irish on St Patrick's day?...

Old style bottle with rubber gasket and wire device for keeping lid secure works fine for me...

Here in the states they might be called "Boiler Onions" much more intense onion flavor than the Walla Walla sweet, or Vidalia onions which are much better eaten raw on burgers or something..

After being discharged from the military, I lived with my parents for a while... It didn't take long to realize that it was a serious crimp in my lifestyle, since any guests I had were relegated to the unfinished basement... Exited stage left. So now I had an apartment, behind the steel mills.. not exactly the most savory neighborhood, but there was always something happening... people getting offshift having beers on their front porches on hot summer days at 2AM Absolutely no cooking skills, learned by trial and lots and lots of error... Guests invited for supper, always attended with some trepedation... Thankfully there was a burger joint next door.. Their exhaust fan was adjacent to the bedroom window.... For quite a while I was one of their best customers... With perseverance and a dog that would eat almost anything, I eventually figured things out... Still has no luck with breads and stuff... but wifey is good with that , so I leave that with her...

http://www.ndtvcooks.com/recipes/dessertrecipe.asp?id=270 http://www.lokpriya.com/cuisine/rajasthan/...jiridhania.html found these with a quick google search... Not tested by me.. so you are on your own...

I don't know how specialized a slow cooker would be, or if you have access to one but sounds ideal for something that has to stew for a lengthy period of time. Sorry, have no help in your quest for the recipe... But my curiosity has been aroused.. will follow this thread..

Somewhere in my memory is a statement from the Dalai Lama that eating meat is allowed, as long as it is not killed for your consumption... Belly up to the counter @ McDonalds...A life is not taken for your personal benefit.. Though I have no citation to post here.. will search for one...

have found several recipes for pork chops with scallops.. in French, not my primary language (Or even secondary), and the translator program makes quite a botch of the whole thing, as usual... Hopefully of some help...

Sure, if you will offer a discount to those gulleteers who enter your establishment.

Welcome back Monica!!! (Tossing Confetti into the air) The room has been pretty slow without your radiant presence

Finally got around to the kulfi...Wow!...Had gotten the rose water a while ago, but never got to making it.. today all the planets aligned,I guess.. Recipe is a keeper... Thanks Monica...

I think not... That's how they would have done it in the "good old days"

Much like Lowenbrau when it was actually brewed in Europe, rather than by license in the US...lost it's character...

Thanks a lot all who responded, but the venue has changed, and thus the contribution to the meal (Host makes the warm dishes) The seemingly endless process of remodeling is dragging on and It is better to have the gathering somewhere other than a construction zone... Opted for Vietnamese Spring Rolls....All I will require is a pan of warm water to soften the rice skins...The dipping sauces are already made, they are regulars in our house...

Ok, Gang, the mission: Chicken wings Indian style... Something hot, sweet, and spicy.... Give me your hints... Thanx

Wow, what a meal.! A friend of mine, in Jakarta, says it's hard for her not to gain weight during Ramadan. Now I see why!