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Everything posted by Milagai

  1. My then 3 yo daughter in a Chinese restaurant wanted to use "chompsticks". We still call them that ...
  2. I have eaten them cut very short, and you still have to scoop and eat. The outer pod is a distinct structure and its very 'protective' of the delicate interior. It's not at all like celery where there is no exterior vs interior. If you overcook moringa to try and make the outside soft, the insides will totally disintegrate and the whole thing will be inedible.
  3. I reintroduced myself on the Moringa thread so won't repeat here. I wander through eg at lengthy intervals when life permits. It's always interesting. In the US so many vegetables seem criminally under appreciated, and in fact, criminally libeled / slandered: 1. Root vegetables other than potatoes (OK I know I am mixing up tubers and roots): beets, parsnips, turnips etc. These are superlatively excellent when roasted, I know I am preaching to the choir here. 2. Cruciferous veggies: cabbage, brussels sprouts, cauliflower, and so on. One can write entire cookbooks around their deliciou
  4. Greetings: I've been an eg member for some years, but post very very rarely: life gets in the way But from time to time I wander in. In real life I wander among the US, India, East Africa, and wherever else life floats my balloon. Moringa in India: a very common vegetable in Southern India, almost unknown in the North. The pods and leaves are used. It's very very tasty and very nutritious. It's promoted by nutrition activists, especially for pregnant women at risk of anemia. They try to grow the tree more widely, also in East Africa. Moringa in the US: you can get the pods fresh o
  5. That was funny! My family is another that likes roasted veggies. No matter how big a pan I fill with any or all of: beetroots, brussels sprouts, onions, potatoes, cauliflower (olive oil, salt, red pepper, sprinkle of lemon juice when done), it gets wiped clean, kids and adults trying to get the last few bits. This is easy. The other thing that gets unanimous positive votes is poori aloo for brunch. It's rather labour intensive, so I don't make it very often. The kids are still young and skinny enough to hoover up as many as I can turn out and carry on, but we adults have to watch it. E
  6. Not sure why I feel compelled to defend the honour of coconuts, but here goes. 1. Why throw out coconuts after the kids eat three pieces? Freeze the rest until your next recipe. 2. As you say, the pre-shredded sweetened kind in 'regular' supermarkets has way too much sugar etc. So thaw out your frozen coconut, dry it gently in the oven (makes hacking out pieces much easier) then grate the pieces (in food processor) and there you go. 3. Re your crack about tender coconuts vs imaginary slugs: have you eaten snails or oysters? People seem willing to pay lots of money to eat snails and
  7. Young coconuts and mature coconuts are kinda like different animals. In Thailand we drank the juice from young coconuts, but pretty much ignored the soft, bland, gelatinous flesh. Street vendors punch a hole in the young coconut, stuff in a straw, and one sips the liquid for a snack. Another EGulleter started this thread about young coconuts, and got some ideas about what to cook with them. I suggested adding the young coconut flesh to a coconut sorbet, something I've tried and liked. Rhonda: your coconut looks lovely. What was wrong with it? Was it spoiled or was it merely not what you a
  8. Milagai

    Most Underrated Food

    I make pancakes with it, steamed snacks, fried snacks, noodles, soups and stews (it's traditionally used to stablise yoghurt in the Indian dish karhi which is a hot yoghurt "soup") and much more. I find that is makes a good "non-omelette" for those of us who don't eat eggs, and since it is high in protein I think this is a pretty good use for it. The Burmese cook it into a thick paste and allow it to set, and then cut it into cubes to make Burmese tofu. Now, I assumed we were talking about ingredients, but if we're talking about foods...well, I would agree with idlis! Jenni: Combine the two
  9. I grew up on spicy food, but this happens to me: if I suddenly and unexpectedly bite into something very spicy (not just average spicy): then violent, LOUD, and very painful hiccups. A sure cure for me: a pinch of sugar way in the back of my tongue, as near to the uvula as I can get, or a spoonful of ice cream trickling down the back of my throat. Water doesn't cure me.
  10. Hi Jenni: I've had to make egg-less cakes for my child's birthday party (one of the guests was egg-allergic) and I had good success using bananas: to sub for each egg, use 1 small banana (or 2/3 large one) mashed with 1 tbsp oil (any neutral flavored one). And I used 1/4 tsp more baking soda or baking powder that the recipe called for overall. Maybe this substitute would work for brownies too?
  11. Greetings: I've been a member of eg for a while, and went off for a loooong time, traveling. Back now, and thought I would drop by and see how this site is doing. Saw this thread and had to smile. Neither of *my* grandmothers wouldn't have had any such thing as the OP mentioned in her kitchen. They all drank their South Indian Filter Coffee from tumbler-dabara, like so: http://blogpourri.blogspot.com/2007/02/magic-of-dabara-coffee.html. You never touched the tumbler or dabara to your lips, drank "from up", pouring the coffee into a stream straight down your gullet, from about 3 inches ab
  12. Well, it is surprising to see a group such as this endorse this array of nothing-but-flat-out junk as comfort food, special treat, etc. There are plenty of better (in taste and health and ease) options that could have been equally comforting, easy, "treat", and tasty, and at least one such should have been included. How hard would it have been to have included a fresh fruit platter? Most children (assuming no safety issues with under-threes, who would not have been alone here anyway) love grapes, strawberries, similar fruit that's easy to pick up and eat with fingers and make almost no me
  13. Here is an account of the inauguration menu. What the children (Obama children and Biden grandchildren) got is described: http://thecaucus.blogs.nytimes.com/2009/01...in-the-capitol/ "Taking into account Mr. Obama’s young children, Malia, 10, and Sasha, 7, and the many Biden grandchildren who were in attendance, there was a children’s menu, served in the nearby Rayburn Room. Hot dogs Cheeseburgers Macaroni and cheese French fries Grilled cheese sandwiches Cheese pizza Chocolate chip cookies Apple and orange juices and soft drinks" Can you imagine anything more
  14. Hi: a quick answer, though not from Australia. There have been small Chinese communities in many parts of India for several generations, who have developed a unique fusion: Indian-Chinese. It is Chinese food adapted to local tastes and using local ingredients, and served through Chinese restaurants (I don't know what the Chinese in India eat at home and would love to see an article or cookbook about that). Many Chinese restaurants in East Africa are run by Asians (of Indian origin) and serve Indian-Chinese food (Okra Manchurian!!) It's too large a topic to cover fully here plus I don't h
  15. I don't know if you are reading the other thread on 'one ingredient, two dollars ...' but I just posted there on cabbage. It's a miracle ingredient for being very cheap, tasty, nutritious, and versatile. I won't repeat myself here but I just posted some suggestions there on cabbage dishes, and would love to hear more from others.
  16. Has no-one mentioned cabbage? Very very cheap, very very tasty, very very nutritious, very very versatile. (You can see I am a fan). Cabbage is so cheap where I live, it's almost free. Almost every culture has a great cabbage recipe, here are some just off the top of my header which use cabbage as a main ingredient: 1. Finely shred and make cabbage poriyal. 2. Chop small and make cabbage sabzi with potatoes (i.e. aloo gobhi with bandha-gobhi = cabbage instead of phool-gobhi = cauliflower). 2. Chop large and make kimchi 3. Chop smaller, and make a yummy stew with chick peas, tomatoe
  17. Again I'll point out, these menus are designed more for parent satisfaction than they are for the kids. Your palette doesn't begin to mature until you're in your 20s, and most kids and teens like the same kind of food regardless of their economic background. EHS always has white tablecloths -- which creates quite a contrast with all the laptops and bookbags tossed lazily on the floor -- and a healthy, anti-obesity oriented menu. I don't know how they handle admissions, but there really isn't a chubby kid in the whole school. ← Well, since the parents are paying, the menu should reflect thei
  18. Try Kerala. Rice is the stape through out peninsular (Southern) India, but most other states (other than Kerala) shifted to white (polished rice). I believe (though am not sure) that Ayurveda recommends white rice as being easier to digest. Kerala however clings to red rice (partially husked) and rose rice (husked a little more than red). Local varieties (e.g. matta) that are fat grained are preferred, as they lend themselves better to this partial husking. The default option in restaurants and homes is red rice, even at celebrations. You have to ask for white rice specially if you wan
  19. Thanks! very interesting, yes, the Indian migrant stream would have been the obvious origin; it's great that it seems to have gained such a wide acceptance, not just among the said immigrants. Any other dishes from this group that are widely popular? IMHO felafel (combined in the way you describe) is one of the foods of the gods.... Re drip: there's the straddle-legged approach, lean forward at the waist, mouth wide open with the plate underneath chin ... There should be an icon for that... thanks again. - M
  20. What an interesting food item! I've never heard of this item, though to my eyes it looks exactly like some kind of mango pickle or mango chutney, and the word "amba" means mango anyway in many Indian languages. Could you tell me how it found its way to this area of the world (via WW II Indian troops like kushari reportedly did; trade links with Indian origin communities)? Has it been around for decades or is it a recent innovation? How is it used? On felafel? The combination sounds absolutely divine, and I am so intrigued to see that it replicates some guilty home pleasures (adding spi
  21. You don't have to achieve certainty on the issue of whether crustaceans or molluscs have consciousness / feel pain, and don't have to get deep into philosophy or neuroscience to answer the question. As long as there is doubt and a possibility that the creature can feel pain, then act as if it can, and minimize cruelty. Why is there any reluctance about such practice?
  22. Depends on what's in your supermarket. And what's already in your pantry. My first thought was tacos or quesadillas, with a choice of various fillings so each person can customize their own; with appropriate drinks, sides, dessert, etc. Storebought shells or tortillas will definitely work in a pinch, so you can focus on great fillings, salsa (do you already have some in the fridge?), etc. Guests can get involved, if they like, with chopping etc. The Mexican thread a little way down is great, if these ingredients are easily available in the NL. Or do you have a crockpot you can start up i
  23. Congratulations on all the milestones (kitchens, birthdays, puppies etc.). Looking forward to reading about you this week. Request: you have many animals? Do you buy pet food for all of them, or do you make any? If you make pet food, could that find space in yr blog? Thanks M
  24. It is good to see this topic being discussed on Eg. I had thought of posting that NYT article here, but am also glad that someone else has done it. It is a little surprising that these environmental implications of mass production of "cheap" meat is coming as news to many people. These facts have been around for a while, maybe it is the first time that a newspaper such as NYT is running such articles that it's coming to some people's attention? Michael Pollan in "Omnivore's Dilemma" talked about the feed conversion rate (only for feed, not for water etc.), in the industrial production of
  25. http://www.nytimes.com/2008/01/14/world/af...?pagewanted=all The title says "Europe takes Africa's fish and boatloads of migrants follow" (that is, the African oceans are emptied, and people who have lost their livelihood move to Europe seeking work). The second article in the series: http://www.nytimes.com/2008/01/15/world/eu...&pagewanted=all excerpt: "Fish is now the most traded animal commodity on the planet, with about 100 million tons of wild and farmed fish sold each year. Europe has suddenly become the world’s largest market for fish, worth more than 14 billion euros, or about $22
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