bague25

Soil, just like it would be in a pot - it's stays super fresh, does not get stringy and if you're lucky, it would even sprout and you might get a plant in spring. No need to water this in winter. The soil needs to be humid but not wet at all.

Patrickamory, I agree! :-) I have trick leave fresh turmeric at room temperature, but wrapped up in a kitchen towel (cloth) - it lasts for months without drying out - good for ginger too or even better just bury the roots in a pot and take out a bit as needed.

Kheema matar with chapatis for dinner :-)

Thanks for bringing this up HowardLi - I'm in the same boat. Please can someone advise us? Thanks

My copy has finally arrived... and it good condition! I plan to have a date with my MCAH tomorrow, since it's a public holiday here and the weatherman promises us a lot of rain... I do not have MC and so I'm awestruck with the few pages I've read :-)

I have a related questions for our experts here :-) I have just got myself a packet of nigari. Can I make tofu using home made almond milk? Not with agar-agar but with nigari (Magnesium chloride)? Thanks

Chris, it has to be stems. I do not know about the US but In Brussels, we occasionally get banana stem in the Chinese/Vietnamese stores. The texture and taste are different. Texture-wise you can compare it more-or-less to palm hearts :-)

Sorry I cannot answer your questions, I'm in Europe. But since the thread is here, I made Golden egg curry on my blog here (English recipe after the French one).

If it's not chat masala, il could be jaljeera masala? If it's not for sprinkling, it could be Kitchen King masala? Goda masala. I'm trying to give names of uncommon masalas but it could just be any blend. Could we have the colour and one or two spices that you could identify in the mix?

I like this beautiful magazine made entirely by bloggers but it's in French: http://www.yummymagazine.fr/

Sorry, I missed this Hassouni. I use Rooh Afza in cocktails. Love it with dark rhum, fresh orange or lemon juice and some rooh afza.

Mjx, besides what Jenni says above, I use idli rava to crumb fish when I fry it. The rava gives a nice crusty coating. In fact, you could use it for any coating - I'm thinking of croquettes, cutlets, etc

Make arancini (that you can freeze later). A quick google search will through up loads of recipes :-)

In India, it would have been pomfret and king. In Belgium, I love dover sole and sea bass and if I may add seafood here it would be grey shrimp from the North Sea

In French, it's joues de cabillaud (cod cheeks)... it's supposed to be special part of the fish (read an expensive cut)

2012 results almost live from Brussels Gold: Norway - Orjan JOHANNESSEN Silver: Sweden - Adam DALHBERG Bronze: Denmark - Jeppe FOLDAGER edited to add names

My Moroccan neighbour told me that even in the Maghreb, almost everyone uses instant cousous. And in Europe, she said it was not even worth bothering to try the original version ...

I have that one and Ive sustained hand injuries cause the suction cup "unsucked" and slipped and cut my hand, get one that is very well made. You get versions that can be clipped on to a table top. But yes, it's as dangerous as using a knife and you have to be careful that your hand does not slip to avoid injury.

A lot of Indians use this: http://anjalikitchenware.net/CO00.html Edited to add an EG link

Make jam! I'm eating my 2007 batch now (and they make great gifts too)

Unfortunately, this problem is around for a while – but there seems to be no real solution proposed except to buy your truffles from a reputed place or and especially avoid canned. and stick you nose in a fresh one  - there is indeed a big difference olfactory-wise.

Thanks for this virtual voyage, Percy. Jenni was so right asking for a good vada pav picture :-)

Mithai? And at Diwali time? Could it be Jenni? Or Percyn?

That's how fries were traditionally made in Belgium

I am doing an adult college course for professional culinary school (3 years, one evening a week and 2 full Saturdays a month) with a licence to work/open an establishment (compulsory in Belgium). I think it’s very personal, but for me this has really changed the way I cook and look at gastronomy as my hobby. Although I don't think I'll ever work as a chef, I feel more “legitimate” and “knowledgeable” when I speak about food. It also has encouraged me to research and read a lot more than before (I already was a devourer of books :-D). Above all, the satisfaction I get from this course is really immense. So personally, I’ll say, if time and money allows it (even if it changes your routine) – yes, for it!