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bague25

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Everything posted by bague25

  1. Awaiting more pics and meal descriptions :-)
  2. bague25

    Dosa

    Thanks for the crêpes, In India, since decades now a good electrical grinder is a must-have gadget in the kitchen. Traditionally a stone grinder like this is used, but you can imagine how labour-intensive it is. When I was a kid, my mother used one, but not any more and the same in families around. For the batter, you can cover it but not in an airtight container - there should be some air movement (like for all fermentations). Make sure the batter in batter in not in a draught either.
  3. I would suggest you go to some Indian stores around you. These shops usually have various brands of appliances and could advise. I have a Preethi I got from India. My previous one was a Sumeet. Most of Indian mixer/grinders have heavy duty motors and are great for spice and grain grinding.
  4. Mine came in two days ago - needed a signature... can't wait to use it :-)
  5. Hi Baudouin - from a fellow Bruxelloise :-)
  6. You've got most of your replies, but sabudana is indeed a bland food unless you really put in a lot of spices or dump it in a sauce (not the point here), it will remain bland. Maybe you could try to sprinkle on some garam masala/cilantro/lemon juice to perk it up?
  7. Patrickamory this looks so good that I'm tempted to do it this evening for dinner :-)
  8. bague25

    Chestnuts

    I make an Indian stir-fry with heat ghee (or butter+oil). Add mustard and cumin seeds, next put in some other veggie (especially for the colour, like beans, peas or carrots) and the cooked chestnuts. Cover and cook on slow flame turning from time to time till the veggies are cooked but still crunchy. Top with lots of fresh coconut and coriander and finish with a squeeze of lemon juice.
  9. I got my first box a couple of days ago too :-). Bliss!
  10. Ttogull, it could either mean dry roasted or "fried" in some fat (ghee or oil)
  11. bague25

    Strange Rice

    I would have said that "young" rice gets runny and does not hold well on cooking - but that is apparently not the case (since you have the bag since a while)...
  12. bague25

    Green Mango

    At a Thai food festival last summer, I had this salad but made only with semi-ripe mangoes with peanuts, fish sauce, chilli, palm sugar, dried shrimp and lime - maybe that was because mangoes are more easily sourceable than raw papaya here. Tsp. I think jaggery (or gur) in India just means unrefined sugar - then you have palm jaggery, date jaggery and cane jaggery.
  13. bague25

    Green Mango

    Green mangoes are unripe ones and the best are those where the shell of the kernel is still soft and it can be cut through. As for amchur, it is just another souring agent with a different flavour profile. Besides it's convenient is chaat or salad dishes because it can be powder form and so easily sprinkled.
  14. This is one of the best books written on Indian Cuisine. She really has well researched the recipes and it's a nice panorama of Indian regional dishes. I appreciated the pistachio korma... but I must say, most recipes from this book have worked well for me :-)
  15. bague25

    Arancini help

    I love the original ones, but also a stuffing of mozzarella/pesto
  16. Sorry to hear that Bojana! Mine's being used almost everyday since the 29th Dec and seems to work fine ....
  17. Bojana, I had the timer problem too, but that was because I did not put it on correctly. When you set the time, you have to push the start button again and you see a blinking spot. I did not do that the first day :-)
  18. I have received mine about 2 weeks ago. Unfortunately, it broke after 30 minutes, the propeller that circulates water and the temperature reading went off. Vac star has been very quick to arrange DHL pickup and hopefully I am receiving a new unit today. In the meantime, I have been using the unit I my friend ordered, and it seems very temp stable, fast and silent. Could you both keep us updated regarding the Vac-Star Sous-Vide Chef II. I have been waiting for it to be available (out of stock just when I was about to order), but now I'm a bit worried about quality. What do you think about the replacement unit? Mine will be shipped only after the 10th Jan, they are closed for Christmas ... I'll report when I receive it I finally had a great surprise for the New Year Eve's Party - my Vac Star Sous-Vide Chef II arrived on Saturday! I've already done 63°C eggs, 45°C salmon and tonight for the party we'll have duck breast at 57.5°. It's silent gets to temperature quickly and for the moment (it's only three days old), I'm happy :-)
  19. On French TV news this afternoon at 32:12 http://videos.tf1.fr/jt-13h/le-13-heures-du-27-decembre-2012-7743110.html
  20. I have received mine about 2 weeks ago. Unfortunately, it broke after 30 minutes, the propeller that circulates water and the temperature reading went off. Vac star has been very quick to arrange DHL pickup and hopefully I am receiving a new unit today. In the meantime, I have been using the unit I my friend ordered, and it seems very temp stable, fast and silent. Could you both keep us updated regarding the Vac-Star Sous-Vide Chef II. I have been waiting for it to be available (out of stock just when I was about to order), but now I'm a bit worried about quality. What do you think about the replacement unit? Mine will be shipped only after the 10th Jan, they are closed for Christmas ... I'll report when I receive it
  21. Pedro, from a tumble dryer? Really? No offense meant, but is this water comestible? I could use Brita-filtered water (removes scale and chlorine)?
  22. Bojana, thanks for that input. Sorry about your problem but it's good to know that it's being taken care of nicely. Any idea how that happened?
  23. I just ordered the Vac-Star Sous-Vide Chef II and I spent the weekend browsing the posts here. Thanks for all those who have put in valuable contributions. I impressed and feel daunted but I know I'll have responses to my questions here. Just above you have touched upon the metal corrosion issue. In Brussels, water is very, very hard. What would you do in such cases? A glug of vinegar? That what I do for the steamer, etc. Thanks for your guidance
  24. I have a chicken jardaloo sali on my blog but at the time when my blog was not bilingual... but Percy's the expert... I test his recommended recipe :-)
  25. Patrickamory, I guess you are right - with low humidity levels you might need to spray the soil so that it remains moist. It's true that I use more fresh turmeric than ginger so I do not have the experience of it going mouldy, but I'm lucky to source fresh ginger and turmeric easily. I buy about 100g of turmeric and about 500g of ginger so, turmeric gets over earlier than ginger. That said I've never had either turmeric or ginger go bad at my place... Let us know about your experiences :-)
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