jw46

Sunny side up is my favorite way to eat eggs.. Instead of breaking the yolk and then sopping it up with toast, or whatever, I carefully remove all the white surrounding the yolk then lift the entire yolk into my mouth with my fork. Most of time this procedure works just fine, but sometimes the yolk slips off the fork enroute to my mouth usually breaking all over my long beard...

Terminally jealous 20 miles to anywhere here, add another 30 to nearest indian grocer... So much for picking up last minute things... sigh....

Vegetarian Haggis????? One fall, we had a lamb to butcher, decided to make Haggis the tradional way, since we had all the reqisite innards for the recipe. The experience was akin to slamming your thumb in a car door. Once done, one has no desire to ever do that again... Perhaps I should have consumed a pint of Scotch to get in the proper mood.

Something tells me you're glad you don't have to eat at my house ! Hmmmm....now which unsuspecting 'friends' of mine will I carry this experiment out on ? Raising hand to volunteer.. And I know what is going on...

Bhasin, I'd love to try out your recipe, but I doubt I'll get Bisquick here. What does it contain? Can I use just any pancake mix? Bisquick Mix Substitute -------------------------------------------------------------------------------- Notes: You can make this at home for much less than what Bisquick costs. Ingredients: 10 C. Flour 3/8 C. Baking Powder 1 tsp. Cream of Tartar 1 1/4 C. Powdered Milk 1 1/2 Tbsp. Salt 1/4 C. Sugar 1 lb. Crisco shortening Preparation: Mix all together and store in an airtight container. This will last approximately a month. You can cut this recipe in half. Use as you normally would use Bisquick. Can't find my recipe for bisquick replacement mix...in the process of remodeling...lucky that I can find my laptop in all the dissaray... sounds about right, though...

Your profile doesn't reveal your location, but the thrift stores in my area usually have them for less than ten bucks.. Gaskets for them are available at many hardware stores..(recommends replacing it) Fifteen bucks investment and you are good to go..

One of the major disadvantages bein smack dab in the middle of nowhere...costs a a bundle to get anywhere from here... On the wrong coast, as well...sigh...Guess I will just have to live vicariously with everyones glowing reports...

We have had ours for over 5 years...Use it for kneading dough, grinding meat, grains for flour, rolling out dough for pasta, slicing and shredding almost everything that can be with it...And it's still going strong... Needless to say we have a small fortune invested in all the attachments for it.. Our friends call us "The Gadget Guys"...Hmmm, I wonder why? The only downside to it is that is kinda bulky and heavy...Our kitchen has very limited counter space, so it must be stored in a cabinet and wrestled out when we need to use it...

Might I suggest a Kitchenaid Mixer...NOT a food processor for kneading your dough.... Ours is a faithful mechanical companion in our kitchen...The dough hook that is included with the mixer will happily knead your dough till it releases from the bowl, no matter what it's texture... We have many of the additional attachments that use the power take off at the front of the machine...The motor is powerful, and can make light work of any task. Yes it will be expensive, but it will last you the rest of your life...

What type of potato you are using?... High starch low moisture... Like Russet Burbank Medium starch potatoes...Like Yukon Gold Low starch high moisture potates, like the round red ones... Sounds like a very good way to get rid of spuds who have sat in our pantry a little too long and are a bit withered, though edible...

Sounds good, monica...but seems it would be like a block of frozen cream...(Not that that is a bad thing ) Perhaps using an ice cream machine to entrain some air into the mixture before it is placed into the molds would make it a bit less dense...And also give you more product for the materials involved... From the dietary standpoint, you would still have the flavor, but since there was all that air frozen in the Kulfi, You wouldn't be slurping down quite as much stuff that probably isn't very good for you...Not that that has ever stopped me

Perhaps you are overwatering the corriander... Try letting it get kinda droopy before giving it more H2O..some plants need that...Never tried to grow Coriander myself, so just making a guess here.. Many plants that produce aromatic oils, do the best when they are slightly stressed...A fine line to walk sometimes...

[quote So raw and overcooked would both be equally bitter, but slightly cooked should taste nice? That seems weird.

Being a Cabinetmaker by trade I could probably make quite a few bucks building sturdy bookcases for some of the gargantuan cookbook collections described in this thread

well, IMHO lamb fat is not particularly my cup of tea, a little strong, beside if it is truly lamb there isn't gonna be that much fat on it anyway.. goat fat...what fat?...except around the kidneys beef fat would work ok...if beef is not a problem with you.. pork fat fine too, ....if pork is not a problem with you....Only kid on my block with larding needles...(then again, I'm the only kid on my block) My solution, chicken fat...save it from the body cavity when you cut up whole chickens, or if you can find a butcher that actually cuts whole birds (in opposition to buying them precut from the distributor), will perhaps be happy to save the Chicken Schmaltz for you... If you can't handlle chicken fat, what the heck ya doing eating meat anyway?... just my .9261 rupees = 2 cents worth...

well, IMHO lamb fat is not particularly my cup of tea, a little strong, beside if it is truly lamb there isn't gonna be that much fat on it anyway.. goat fat...what fat?...except around the kidneys beef fat would work ok...if beef is not a problem with you.. pork fat fine too, ....if pork is not a problem with you....Only kid on my block with larding needles...(then again, I'm the only kid on my block) My solution, chicken fat...save it from the body cavity when you cut up whole chickens, or if you can find a butcher that actually cuts whole birds (in opposition to buying them precut from the distributor), will perhaps be happy to save the Chicken Schmaltz for you... If you can't handlle chicken fat, what the heck ya doing eating meat anyway?... just my .9261 rupees = 2 cents worth...

when I was a kid?...can I remember that far back?...lol Disliked Beetroots...Tolerates em now Rutabegas.......Thought my Mother used them for punishment... Asparagus..didn't have that too often...but still remembers... Cauliflower...stared at otherwise empty plate for hours refusing them. Liver...well, except for grandma's liver dumpling soup... Most of the childhood dislikes were due to my Mom's limited desire to experiment and my Dad's disdain of almost every ethnic food, Spaghetti was a treat... Once I learned that veggies don't have to boiled to a mush, (after I left home) I enjoy more of them, but they are rarely the "Star of the Show"...Only a marginal omnivore... Liver, properly prepared, Calves Liver about 1/2" thick, soaked in milk, (no lactose intolerance in this boy)...dredged in flour and seared in bacon grease that onions have been fried in....Nicely seared on the outside, inside warmed thru, but very red...Like you would like Tuna cooked...Now, I consider Food of the Gods... My Grandma died without writing down her liver dumpling soup recipe, and as much as my Mom and I have to tried to re-create it...good, but definitely not Grandma's...Perhaps the missing ingredient is Grandma's love...

if worst comes to worst, you can always order your indian spices online...Namaste.com and Ishopindia.com are two of the many out there... That's what I have to do since it is almost 50 miles to the nearest asian market, and that is mostly Vietnamese... Another thought is health food stores, you should be able to buy cardamom pods and some of the other stuff from their bulk containers...

Only two Indian cookbooks...Both Monica's So many recipes online, that buying a cookbook is a bit of a luxury. Has to save our book budget for computer books...Hopeless computer junkies, here...How fast they go obsolete

it may or may not be traditional, who cares?...It works for you...As long as you don't try to pass it off as some traditional Indian recipe, I doubt that the culinary purity police will be breaking down your door in the middle of the night...

should go out and dig a bunch of salsify...All over here growing wild... But,once again, I'm the only one here that eats salsify ...not one to cook for one.

My suggestion, look in newspapers in the more rural areas, and find an animal of your liking..buy it live.,..bring to a private spot (some towns frown on butchering livestock in your front yard)...Dispatch same, gut, skin and cut into proper parts for cooking...A connection to the food we eat...or perhaps more vegetarians... Or,perhaps the person that raised the animal would do the butchering...relieving you from the more gruesome tasks... The meat would be the freshest possible...

favorite way for oysters here, just toss em on the barbie, wait till the shells just barely open... pry em open the rest of the way, a bit of Sambal, and down the hatch...doesn't like em on the halfshell on ice...these are just warmed thru,and you taste more oyster flavor... Of course, I have to eat em this way when wifey is working late...she gets in the "poor little oyster mode"..

Welcome, This is a friendly bunch...Enjoy your visits here... The closest I've been to India is Indiana... ...But loves the flavor. and the aroma of the food...