gingerly
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Posts posted by gingerly
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wonderful pictures and account, docsconz.
the ‘mangosteen’ used in fish curries is gamboge, locally known as kudampuli.garcinia family but not mangosteen.
kokum is another relative.
also, upthread , i believe the coriander seed going in to the caggage is hulled urad
it’s more commonly seen in the hulled , split version. adds a wonderful nutty element.
for superb vegetarian recipes from the region, you don’t need to look much further than Peppertrail's cookbook!
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awww,it's a girl
look at those tiny little fingers.
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met him on a monday and my heart stood still,
da durian run run,da durian run..
no,really-some of my best friends are durians.
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mm..okra..aka 'ladies fingers'-we'll expect some tips on new nail varnish trends too Monica
reading and enjoying
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They look like Champange mangoes. My mom calls 'em pig kidney mangoes.
those are the ones!i think they're minianture Ataulfos-very nice too.
(think i'll stick with 'champagne..')
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yes,there are recipes in the link.
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if you have a samovar,you'll be off to a good start.kehwa/kahwa.
the pink colour comes from the addition of a little baking soda.
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from 'food of the western world'-
.traditionally served once a year by 'the swan wardern of the vintners company at the vintners' hall in the city of london,after the swans)owned by her majesty)have been marked and counted.only the young bird is worth eating....well fleshed and carves well.when dressed it looks rather like dark- coloured goose,although the flavour is quite different.it is stuffed with chestnuts,sausage meat,onion and herbs,and the breast is larded with bacon before roasting as the meat is inclined to be dry.the bird is basted with warm red wine.the 'owned by her majesty' seems to be somwhat fuzzy.apologies if this has been posted before
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you're welcome!here's a recipe
and a possible online source http://sadaf.com/store/product108.html
my experience is limited to periodic dabbling, but that treatment sounds correct. the barberries i've bought in persian stores seem much darker-may just be the stock.delicious little things anyway!that is a lovely photograph.
Hector,i believe sumac is rhus coriaria and barberries as grown in iran would likely be Berberis vulgaris var. asperma
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those look like barberries-zereshk in persian.
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my 2 bits-
i suspect it's more likely iron in the clay body. -
sunbathers that didn't read the ozone count for the day?
oh dear
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yes,i'm pretty sure they've been mentioned here(somewhere).increased output and new markets is what the report is about.
this thread on 'laccha paratha' might be useful too.
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coming to a store near you (with a little luck!)
The famed Malabari 'paratha' of Kerala, a many-layered fried bread made from unleavened dough, is going global. -
in 'tandoor' by ranjit rai,he mentions-
both processes usually repeated once a fortnight.khatti lassi i guess would be sour buttermilk.green leaves,usually spinach,are used to coat the inside walls.after a day,a mixture of buttermilk or 'khatti lassi',oil and salt is rubbed all over the inner walls and left overnight...in southern india,claypot seasoning usually involves cooking a little rice in plenty of water(a very watery conjee).i think oil and ash is used to season pots that are used for dry/fried food.
someday i hope to have a kitchen filled with clay pots and ms Wolfert's books
edit:eep!the second process as indicated above should be
a coating of molasses will serve the purpose just as well.. -
oh good-straight from the stables i'm guessing!lucky chickens hmm..i have a mental image of one that's morphing into the portrait of wajid ali shah in that article..
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Kewra essence, made from kewra flowers, is used for flavouring sweets in sugar syrup, like petha(candied white pumpkin), ras malai(cream cheese cooked in double cream). Itr kewra, a stronger concentrate than ruh kewra, is used in dry sweets likeburfi(milk toffee) and gajar halwa(gratted carrot pudding). Kewra is also used to perfume meat pulaos.
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see here.now you decide!
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i guess musk is a possibility too though i think every reference to it that i've seen has been to'grains' rather than ittr.how about ambrette
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keora and khus/vetiver seem to be referred to interchangeably as mitha itr so it's possibly khus.jarakush seems to be some sort of wild plant or plant part and baobeer i have no idea.is there any indication of their action,say as colouring agents?
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didn't forget, spaghetttti-it could have been a huge red herring on your part
Steven Shaw
in Announcements
Posted
Another long absent member here. I'd just like to express my gratitude to Steven Shaw for his part in creating this world of exchanges that I have enjoyed enormously. My condolences to his family and friends.