Milagai
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Posts posted by Milagai
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Thank you to all for the fennel vs anise clarifications.
I must admit that the seeds depicted in various links
looked so similar to each other......
I must figure out how to conduct a side by side taste
test and see how they differ.
Has anyone done that and can they enlighten?
Thanks again
Milagai
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I'll be @#$%!
This slemp is almost identical to desi
Masala Chai (spiced tea) that's an Indian
staple I guess since tea entered India;
and is now sweeping Starbucks etc. in the West!
It's so fascinating that it's less known among the
younger generation of Netherlanders!
Chufi: Why do you think it faded away?
Milagai (getting so fascinated with similarities
along the spice route, not only on the sending countries'
end, but now also on the receiving countries.....)
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Does anyone have a solution to this bean-related problem? Since I've been cooking a lot of red beans in my (formerly) white crockpot, the insert has gradualy become pink. No amount of elbow grease removes the pink stains, not that they're hurting anything, but it makes the pot look dirty all the time. Any suggestions?
Have you tried simmering some vinegar and water in that
for a good while; then empty most of it out, add more vinegar
and baking soda (bubbles over); then scrubbing?
If that does not work, then I fear diluted bleach soak may be
yr only option. If the insert is glass/ceramic or similar, then
it should be OK, and with a good dish soap scrub afterwards
safe for cooking again...
Milagai
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Whisky with soda on the rocks.
Club soda!
Club soda makes great fresh lime soda, (garnished with a sprig of mint).
Club soda, + freshly squeezed lime juice + syrup made
with sugar, ginger, and a pinch of :
black salt!
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Blueberry goes well with Ricotta in my BlueBerry Ricotta Ice Cream.. One of the first things I ever made for my girl.
Ricotta
cardamom! (lots of dessert recipes)
Milagai
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Clarification: a vegetarian does not eat animals, dead or alive
Milagai
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Thanks GiftedG! One lives and learns!
The item in my grocery store appears to be fennel,
based on the description in that link. I'm off to google
images of fennel and of anise to see how different they look.
ps: I just did that, and I am still confused about the difference.
They look very similar to my eyes. The only thing that comes
out is that the thing in my grocery store is almost definitely fennel......
Milagai
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I'm not an expert, I don't think fennel and anise are the same thing, but I thing braised anise would taste wonderful!
Uh, obviously I'm not a vegetarian either.... no milk products?? That would be a challenger fro me.
Hathor:
Ok: I'll try braised anise, same recipe as for fennel?
And do I use the upper frondy parts along with the bulb?
Re milk products - a vegetarian is a person who does
not eat dead animals (so no fish, chicken, shellfish, animal stocks, etc.)
But vegetarians usually consume dairy products (because
the animal is not killed in milk production) and some eat eggs.
So they're called lacto-ovo vegetarians.
Vegans on the other hand don't eat anything animal in origin,
so no dairy products, no eggs, no honey, don't wear silk or leather
or wool or fur, etc.
My remark to you was in response to your description
of your one vegetarian meal a day saying "protein twice
a day can be so heavy". I wanted to point out that:
1) vegetarian meals DO include protein, whether from
bean type ingredients, or as in your pecorino pasta dish, from dairy products.
So your vegetarian meal cannot be described as a no-protein meal.
And also, there are small amounts of protein in almost all foods.,
which add up.....
2) dairy products ARE animal-origin ingredients, but are acceptable
to most vegetarians (unless they have food sensitivities) since
it's not directly a dead animal. Vegans on the other hand would not
find dairy products acceptable.
Like others have pointed out, it's not that hard to have to
leave out animal products from one's diet as there are
myriad ways to omit or substitute. It's a matter of habit.....
HTH
Milagai
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Tejon, are you sure you're not me?
You described almost identical to what
we ate for dinner today - mixed dal (mostly chana with a
little moong and masoor) with onions, tomatoes,
red chilli and panch pora.
Rice; and asparagus with the black mustard seeds!
Yogurt...
This is one of our comfort staples too.....
Simple every day food....
Your description of what you fed your veg*an friends
(the chinese-ish meal) was heavenly too....
Hathor - question - is fennel same as anise? I saw
anise in the grocery today, and wanted to make your
braised fennel for TG....
By the way - vegetarian food means getting your protein
from mostly plant sources, it does not mean "no protein"...
And you had pecorino in your pasta, so a hunk of animal protein
right there
MissAmy - the reasons you gave for going mostly vegetarian
is the same as why my family is vegetarian. I have the
"easy out" of my Indian food background so it's no hardship
for us to be fully lacto-ovo vegetarian, (though
we rarely eat eggs but don't
rule them out, though we do consume a fair amount of dairy.)
And GiftedG - you didn't go wrong at all! Your daughter is lucky
that her mom is open to her very thoughtful dietary choices
and there's really no deprivation there - on the contrary -
a universe of exquisite food....
Our TG obviously is vegetarian, and having no Thanksgiving
traditions we have to replicate, our "thing" is to find a new and interesting
set of recipes every year and splurge.
So far on this year's menu much inspired by eg:
Lunch:
Hathor's braised fennel
(maybe) the stuffed baby artichokes from the Medieval food blog
roasted baby potatoes and brussels sprouts
EITHER
Chufi's Dutch cheese-filled crepes
OR
Spiced up spanakopita (more likely this as I have
an oversupply of fillo that needs to be used up)
dessert yet to be determined......am open to
suggestions.......
Dinner:
Evening a TG pot luck with friends,
our contribution:
Daniel's fillo-wrapped camembert cheese triangles
which I will take up a notch by slicing and spreading
with a spicy spread before wrapping.....
and whatever the others make......
Milagai
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Thanks SheenaGreena (D'oh! thwaps self on head!
definitely need an emoticon for that).
I am aware of SE / E Asian beans more fermented or processed
(as RanchoGordo says): eg. tofu, tempeh, black bean sauce / paste,
sweet bean paste etc. I'm less aware of beans "as is" in the cuisine,
though Abra has pointed some items out. Please elaborate on black beans
in Korean food?
Thanks
Milagai
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Hmmm...I like the powdered sugary goodness of turkish delight and it's maiden flavouring...
Rose
cashews (kaju burfi can be called cashew fudge, and is
often tinged with rosewater)....
Milagai
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Soy milk can replace cow-juice, you may have to adjust
the sugar i the recipe some,
and lactose-free dairy milk is also an option.
There are many web sites e.g. vegan sites or
food-allergy related sites, where specific recipes
and techniques are given....
The results apparently are really good.
In the final picture, with the flavorings
and other ingredients, the taste component
of dairy milk may not be that major.
So there should be no reason to doubt that
dairy-free or lactose-free pie can be superb.....
Milagai
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potatoes, with:
eggplant!
(aloo baingan sabzi)
milagai
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Abra:
Thanks for making me aware of the Rancho Gordo site.
I know what my upcoming food obsession is going to be!
Please share some of your favorite varieties from this
site and prep methods?
Also, the word "Rajmah" means "kidney beans"
(literally Royal Beans), rather than
the method of preparation .
It's home cooking, it used to be considered a
slightly fancier preparation - Sundays, parties etc.
but now it's become very commonplace/everyday.
It's one of the most popular Indian recipes, along with
chana/chhole, to "convert" newbies to the food.....
However, you can use that method of preparation with
any suitable bean - and after I saw a picture of Rancho Gordo
Rio Zape on line, I think why not, and would love to hear
back from you whether it worked.
It's almost identical to the BEP recipe I posted, and those
recipes can be used interchangeably.
To modify that recipe to use chickpeas type beans, you take
that same basic recipe and add lots of sour notes -
pomegranate powder, mango powder, tamarind, rock salt, etc.
To any of the above, some greens component can be added
(=saag) - spinach, fenugreek greens, etc.
I can't imagine (like I said) disliking any form of bean,
because all of them seem to have a generally neutral-ish
flavor, and it's all in the recipe and treatment.....
My palate has been so shaped by Indian spices that I can
rarely imagine the flavor of the bean alone rather than
as part of the dish....There's one bean however that stands
out to me, it's a large, flat, whitish or palely freckled bean
that's common in South India and called "butterbean" there.
No idea what it's called elsewhere and whether it's available.
But it's really buttery and yummy.....
Onigiri, glad you liked the BEP recipe. Now that I live in the
American South, I make that BEP recipe with chopped greens added,
for my version of "Hoppin John"
but shhhh or I'll get run out of town on a rail...
Interesting about the lack of beans in Thai food, other
than tofu. What about other SE Asian cooking?
Now that you mention it, I can't think of beans in Chinese
restaurants either (other than steamed bean paste in desserts).
What about in Japanese cooking?
South Asia seems to be "bean central", along with Central/South America.
Beans and dals are, of course, the cornerstones of vegetarian cooking
in the former, while in the latter they are part of a meat-based
cuisine.....?
Obviously if someone like me didn't get their daily dose of
dal or whole beans, I'd fall down from hunger and/or lack of
nutrition....
It's like peeping into an entire different planet for me to see what
other people do with beans and think about them, and how it's
exotica for some....
Milagai
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If you do try them, buy a bunch and try this
great sounding recipe from one of my favorite
food blogs and tell me if it works.
It's an art to get the moringa cooked to the correct
degree - if you undercook they taste raw and rubbery inside.
Overcook and the inside disintegrates and the outside
comes apart in woody fibres....
http://www.nandyala.org/mahanandi/archives...kaayadrumstick/
Please tell more about Pineapple Guava?
Taste and uses - l ike regular guava? or sweeter/juicier/different?
Thanks again
Milagai
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Guys, Guys, those are not long beans,
they are "drumsticks", moringa oleifera,
a very common vegetable in Southern India
(murungakkaai).
Cut the long pods into smaller pieces and
add to sambar, godju or similar.
The leaves can also be used as above, or made
into a yummy chutney etc.
Moringa is supposed to be HIGHLY nutritious,
though the funny thing about the entities who
tout its nutrition focus on the leaves more than the pods:
http://www.treesforlife.org/project/moringa/default.en.asp
The taste and approach - think artichoke.
After cooking moringa, you eat the pulpy insides
(seeds and all) but discard the fibrous outside.
It's an art to do this politely.
Moringa is also jokingly called "Brahmin bones" as
it's the nearest South Indian vegetarians get
to the (supposed) delights of gnawing bones......
Your blog is great fun eje, brings back so many
good memories of our days in the Bay Area,
we still desperately miss the abundant inexpensive
and multi-varied restaurants; and the great great produce....
Despite the ever-present clammy cold weather - now
THAT I don't miss......
Milagai
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Abra - those beans look beautiful!
I've yet to meet a bean I didn't like....
Would gladly eat any form of beans + chapati
or with rice, for breakfast......
MIzducky - if you still find kidney beans "blah", try
a "rajmah" recipe, like this one:
http://www.recipezaar.com/51062
or this one:
http://www.route79.com/food/rajmah.htm
This site has pictures, but I feel that the recipe
is missing an essential ingredient - cumin!
You can make any whole beans with this recipe.
BTW: dal != beans as dal refers to the split forms
and the whole beans are referred to as the "whole ____ bean".....
Milagai
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hot bean paste, i love it in glass noodles.
Hot Bean Paste!
Szechuan style tofu with hot bean paste (among other things)
so:
Tofu!
a GREAT ingredient. So versatile and yummy.
Milagai
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cilantro (cilantro pesto is great)
Milagai
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thanks, will check it out.
M
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thanks, will check it out.
M
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What are you thinking like a pepper jelly or something..
Something along those lines.
Any suggestions for pepper jelly that's not run of the mill?
Milagai
Dutch Cooking (2005-2006)
in Elsewhere in Europe: Cooking & Baking
Posted
Thanks for that book recommendation! Another book that had been
suggested upthread (when I asked why Dutch food seemed to
*use* so little spice though spice import was such an important
part of the economy) was Schama's "Embarassment of Riches"
and they're on my list of books that my library will get via
inter library loan - one at a time; very long list
Milagai
ps: I love this thread and am quite looking forward to making
the cheese-stuffed crepes some time this weekend,
and also the little cheese cookies (cant remember the name
they're upthread somewhere).....