jw46

You should have told us you would be gone...or perhaps, not...No telling what trouble we might have gotten into in your absence...

Have a duck in our freezer, that seems to call to me, "Eat me, Eat me"... Have googled "recipes indian duck"...About a bazillion hits on Bombay Duck, which of course, is fish... A couple recipes for "Duck Vindaloo"...While almost any of gods creatures would indeed be enhanced by preparation Vindaloo style, I can't seem to find much else. Is waterfowl not popular in India?, or am I just not looking in the right places?

Our most used kitchen accessory is our vacuum food packager...Just in the cost of cheese that would have normally developed mould and had to be discarded has paid its way... Usually buys meat in bulk at warehouse store, repackages in vacuum bags, lasts far longer in freezer without getting ugly and dessicated.. OK..Your Turn...what makes your kitchen a better place?

As Sigmund Frued once said..."Sometimes, a Cigar is just a Cigar"

I believe that rosettes are of scandinavian origin... Rosettes Batter: 1 cup all-purpose flour 1 cup milk 1 large egg Optional: 1 teaspoon or to taste sugar, salt or vanilla extract or all three For frying: Oil for deep frying Confectioners' sugar Combine all ingredients for batter; mix until well combined. Heat oil to 360 degrees. Sit iron in oil for 10 seconds. Dip hot iron into batter, being careful not to allow batter to go over the top of the iron. Dip battered iron into hot oil. Lift iron; pastry will drop into oil. Lightly brown; turn over; place on brown paper bag. Sprinkle with confectioners' sugar.

Suman, That mold for the rose cookies looks very much like a Rosette Iron It is used in a similar fashion, dipped into batter then fried in oil These irons come in many shapes, the daisy pattern toward the bottom of http://www.ccwsupply.com/cookie/rosette.asp looks pretty much like your mold.

Any ground meat is tasteless from grocery stores...Usually fires up the meat grinder attachment on the trusty Kitchen Aid mixer and makes my own...Though there times when I'm just too durn lazy and buys preground...bleh...

Our method uses a stainless steel thermos bottle preheated with some hot water.. put the warm milk and culture mixture in seal it up and forget about it till tomorrow... The friendly bacillus will do their magic and all is well with the world..

Wondering if goat brains taste any better than pork brains...My Grandmothers recipe for brains calls for beef/veal brains...pork brains just don't seem to be the same...and you can't seem to get beef brains anymore for love nor money...(Can you say Mad Cow?)

A thoran must be made with freshly grated coconut and more importantly grated with the thingamajig that looks like Clint Eastwood's Spur. Believe me, I've learnt the hard way, nothing else will do. Okay I found my old post "This kind of grated/scraped coconut has a snowflake like structure that is something else and has a tactile caress on the tongue that regular grating wont do." Sounds too flowery doesnt it ?

Fifty eggs?...that would make one heck of a lot of Miringue Surely the cooks would have recipes which would use these to be made at the same time..since refrigeration may not be available in days not all that long past..

We can find fresh coconuts at the supermarkets out here in the wilds of Northern Idaho and you can't find them in Colorado???..I'll mail you one, if you want.. As far as tools are concerned all you need is a "BFH"(Big Freaking Hammer) and the grater attachment on your food processor, or a finger shredding four sided food grater... If all you are doing is making coconut milk, you don't even have to peel the brown stuff off the meat before shredding... One website I went to said that the flesh of one coconut = 4 cups dessicated, but mentions nothing on how to make the dried stuff work like the fresh...But, I'd assume that a bit more liquid would be needed in the recipe not being much help here, am I?...Oh well, I tried... One thing to watch out for...most dessicated coconut sold in grocery stores are sweetened...Sure to ruin your recipe...I'd suggest a health food store...

We used to raise many kinds of fowl. Our chickens were free raised eating bugs and other stuff, certainly tasted more flavorful than the bland sort you get at the grocery here....and yes..the bones add much to the flavor of whatever ethnic direction you may choose to go..Just my opinion, though... We raised egg laying breeds, sacrificed the cockerels for the supper table...not the humongous meat breeds...Lean and tasty...wishing we could raise chickens again...

Ok, I stand ( or rather Sit) corrected... Why is it that stuff that tastes really really good, is also really really bad for us? Sigh, I guess life is sometimes unfair...

While coconut products are certainly not fat free, they ARE cholesterol free...that is a product of animal tissue..

Rushina

excellent, Monica...Thank you so much...

No, but if you make it up this way, I'll guide you to the good spots... The middle of May is prime picking time

Lotsa Morels up here in Idaho...come up like crazy a year or two after a forest fire burns the area... Perhaps it would be worth my while to trouble my creaky knees to go out into the mountains to get some... My neighbors go out picking and usually give me a pound or two...I guess that is to partially make up for their constantly barking dogs...

Rushina A more complete cookbook would have you cooking those dishes in my kitchen...( Would you?) :) Thank you...

I don't know about crockpots in general, but ours, on high, gives you a slow simmer...perfect for reduction without scorching...Hates standing over a pot just to stir... Wifey's and my work schedules don't exactly mesh, the slow cooker is ideal for soups and stews...She puts it in on low, when she leaves for work @ 2, it is ready to eat when she gets home @ 7...I get home @ 5, turn it off, if necessary, to be reheated just before serving, make the side dishes and we dine when she gets home....Works for us, anyway...

Hiya Edward..have learned a lot lurking in here, hopefully, even more with you aboard... Not a cookbook writer, restaurant owner or even vaguely Indian...Just likes to explore new textures, flavors and spices...As well as messing up the kitchen...lol... Welcome aboard...

Monica, Absolutely wonderfull!!! Waiting for further installments...

Loves to watch Alton Brown...not only for the recipes, but how and why all the complex reactions that happen in cooking occur..