spaghetttti

Oh my! He is very handsome, isn't he?

I'm very tempted by Ravum's post. The combinations sound heavenly. Will have to try the chocolate & banana soon. My sister-in-law is the queen of samosas in my family. She makes them with such loving care, I'm drooling at the thought of them... (oh, there's no drooling smilie thingamajig). Her dough is not your basic, traditional one and is made with warm coconut milk and salt. Although, she uses a pasta maker to roll out the dough to achieve a consistent thinness and texture, her pastry always comes out nice and flaky. She has taught me how to crimp/pinch the edges, but I don't have the dough down pat yet. There are only two fillings she makes: Teeny tiny chunks of beef with potatoes, carrots, peas, glass noodles and quartered hard boiled eggs. (Not my favorite) And a spicy fish and ground almond/coconut milk filling with very finely sliced, french cut green beans. Along with red chillies, shallots, garlic and onion, the flavorings are cumin, coriander, black pepper and pinch of nutmeg. (I love these and can eat many).

Esperanza, I love your name! I'm patiently holding, but do hurry! There's beef bacon & some Hebrew Nationals in the fridge, I want to try it using them, please please please don't tell me that they need oink in them to duplicate what Chris Cognac is trying to achieve!

Hi Mona, yeah the filling was your basic ground beef, mashed potato & green peas, emphasis on the ground beef, though. I just incorporated a little of the mash to loosely bind, that's all! They did puff up rather nicely, ya? What do you like to use for your inti?

Sawadee krup - Greetings! Thank you, S_A, for posting that incredible link! I once got lost in Bangkok looking for Jim Thompson's (the Silk King) complex to view his house and buy some fabric. Along the way, all kinds of vendors lined the streets with some really fantastic (and some scary) offerings! The various khanom always took my breath away and I couldn't resist stopping to sample and indulge. Apart from a horrendous and frightening experience in Pat Pong (that I still have nightmares about), I'd love to return to Thailand, to savor the street food of Bangkok and to venture to the other alluring sights & sites. Thanks again.

Grrr.....Shrinking Shallot Shriek!!! Arrgghh....Mushy Meat Maim!!! No wait, that's another thread ! or the other one!

Not my first, but it's been at least 30 years since I've had some. Thanks for initiating this thread, Jason! What's next on the lemming, I mean, rediscovery trend?

My family cooked a smooth, spicy lamb curry tonight, and I had a few tots on my plate. Those crunchy little jewels were great dipped into some homemade sambal.

This afternoon my father and I went to our local supermarket (Safeway - Alexandria, Virginia) where he saw a nice piece of lamb. So, he built tonight's menu around a lamb curry using spices that he'd bought and brought with him from a trip to Malaysia. Cruising the produce section, Dad thought the baby spinach looked nice and fresh so we got that along with some iceburg (crunch!) lettuce and a handful of lovely beansprouts. When we got home, my mother got to the lamb straight away and the masala spices perfumed my sister's house quite nicely. In the meantime in another skillet, she had some garlic & shallots going, added a little ground beef and tossed that around before adding the spinach. We had a salad of the lettuce, tomatoes and beansprouts which was really good to cool the heat of the lamb. I got so crazy over the Tater Tot thread, some jumped onto my plate as well! I kept munching on them, dipping into some sambal that my father made. It wasn't a particularly spectacular dinner, but what made it a very special one was watching my parents cooking together in perfect harmony. Just thinking about today, looking over the photos, sitting down with them to break the fast, it just chokes me up, I'm having trouble breathing.

Thank you so much, you all are too kind. I apologize for such a late response. Fasting in the States, on a very cold, blustery day today, after jet lag, I think I'm just about catching up. For today's small ifthar I made curry puffs. I just pulled these out of the oven and they smell so good....still another hour until sunset. There are some recipes that I owe y'all, I'll post them as soon as I can, your kind patience is very much appreciated. The major ifthar or dinner is a family effort, Mom and Dad are cooking in the kitchen as I type. Photos to follow. Stay tuned.

Gack! ← Gack! Indeed! Now, hillvalley, have you actually tried them?

We call that melon "timun suri" Queen Mother Cucumber Melon. Blended with ice for a fresh fruit smoothie or shredded over crushed ice, it makes a wonderfully refreshing opener for breaking the fast during the holy month of Ramadhan. Now this is totally puzzling to me: Grapple?!@#$%?! Why would they make an apple to taste like a grape? How? Has anyone tried this?

Hi Susan, The soup sounds and looks really good. Did you blend it to smoothen or leave it mushy/chunky? BTW I love candles and all sorts of voltive holders, etc. Your merry turtles are precious! Great blog! Yetty

I just knew there was a reason I loved you, Andrea! Actually many reasons.

Marmalade isn't a particular favorite of mine, but I do like chocolate dipped candied orange peel -- sublime. I experimented with something awhile ago. Cheese stuffed dates dipped in chocolate and tipped in crushed almonds, my guests raved over them.

kuan, I'm not certain, but could this be what you're looking for?

Susan and Russ, You cannot begin to imagine how excited I am that you both will be blogging this week. Team Blog! When I think of Susan's breakfast & dinner photos, sheer elegance is the first thing that comes to my mind. I'm so looking forward to your blog! Happy blogging!

Oy, I've traveled across oceans and continents to crave Tater Tots?

You are such a great source of information, hzrt8w, and you're absolutely right. Thank you so much for reminding me of these fundamental elements. Many times I have added a pinch of sugar to a savory dish and vice versa. But I have often forgotten to incorporate all of the components to achieve that complete rounded flavor.

Sue-On, There are a lot of savory suggestions here, just wondering -- got anything in mind for offering something sweet? I think TP suggested egg custard tarts and I guess most of the Chinese desserts and/or pastries for 600+ could be rather labor intensive, huh?

hzrt8w, Thanks for posting your recipe. I love it, and the use of vinegar is brilliant! Adds a bright zip!

When exactly will they close and reopen again?

I totally agree with Dejah. Those ribs look extraordinary! You've probably posted it already and I may have missed it, but what is in your dry rub?

Beautiful and yummy looking, I like the chives What will you drink with this lovely breakfast?

Finally stateside after a grueling Jakarta- Seoul 6 hour flight + Seoul - Washington, DC 14 hour flight. I'm probably incoherent, but here is one of the more edible meals on coach Korean Air.