ravum
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Posts posted by ravum
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Finally,the tasting - too blue cheesy for me and not enough salt.Will up it to 2 tsp the next time.It doesnt taste salty at all now.
The mold had to be scraped off with a knife but there were still patches of green on the shanklish even after washing it well.Is that okay? Just been conditioned to think that green mold isn't safe for eating..
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good one, behemoth
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The balls are fully covered with fuzzy mold...in fact most of the jar is.It does smell better now than it did initially.
After scraping the mold off,is it rinse and dry or no rinsing at all? Any suggestions?
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No camera and so no pics
.This is one place where the pics wouldve been very useful.We are in the process of moving out of the country and all our stuff has been shipped.
Can't cook much now, so thought i'd try something which I'd been meaning to try but never did.
Edited to add: Now smells blue cheesy and has white hair sprouting on it
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Update - Let the rounds dry for a day and a half , put them in a loosely covered jar.Smells moldy ( but not spoilt ) and there are a couple of green spots of mold on each of them.
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Couldnt resist tasting - creamy and delish.
It tasted properly salted ( a little on the higher side, like a cheddar ) , not predominantly salty as feta. Should I add more?
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Have started a maiden attempt at making shanklish using this recipe.
I started with about 1 lt of milk (after burning another 1.5.It ,thats what was left . Definitely dont follow the instruction of heating the pan till water sizzles ).Made the yogurt and refrigerated it for 4 hours.
Added 1.25 tsp of kosher salt dissolved in 1/4 c water. When the water was stirred in,the X completely dissapeared.The whey separated well before it boiled, but I let it come to a boil before removing it from the heat.
Drained and placed it between two thick cotton towels and placed a 28oz can on top. It was ready to roll in 2 hours.
Added a little cayenne and kneaded it well till smooth and glossy.Formed 3 golf sized balls which are now drying out between paper towels.
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I'm looking to make something at home,I've seen some on shelves but havent been able to duplicate them well enough at home.
Jaymes version is caramel popcorn and is baked for an hour.The popcorn is well coated with the caramel and toasty by this method.
When I've tried savory versions,the toppings dont adhere well to the popcorn and most of the seasoning is at the bottom.
The parmesan and truffle idea sounds great....we will try that the next time we open a bubbly.
Is the nutritional yeast added to oil before popping the corn or just sprinkled on top?
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I've been addicted to Jaymes caramel popcorn for some time now (Thank You Jaymes!!) and was wondering if savory versions of flavored popcorn exist?
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They are called papdi here even in our regular grocery store (which stocks a very good selection of ethnic veggies).The frozen papdi from Indian groceries was too stringy...anyone have any luck with it?
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I've always used water for this mixing so I have a couple of unfounded doubts:
1] Wont the oil isolate the aerating agents?
2] Wont it be easier to disperse this evenly with an aqueous solution than oil?
Maybe I should try this before asking but I'm hoping that you may have tried both methods.
Episure,saw this just now,sorry for the delay in replying.I have tried both methods and it doesnt seem to make much of a difference.The only thing to remember if using water is that if the water is too warm,the soda reacts with it immediately and then the batter doesnt rise as much.
I mentioned the oil method as thats how I was taught and was remainnig faithful to the original recipe.
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ravum, for the uninitiated, please explain what is the ratio of dal to water. Even an approximate ratio will do, as right now I dont have any idea. I dont even know what an idli batter should look like.
bong,have never measured the water and so dont want to give precise measurements. Will try and explain how batter should look like.It should be about the consistency of a pancake batter.Slightly thinner than a bhajia batter,but not very runny either.A little extra/less water wont make too great a difference
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Your version is pretty much the same as ours.It was either made with toor dal or omitted the dal and added a whole head of garlic instead.It was served thin,as a cold remedy but I loved it even otherwise.
The garlic version is an acquired taste but is awesome.I had absolutely no idea that the french used kandathippili!!.
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Here's my recipe:
1/2 cup toovar/moong/chana dal
1/4" ginger
1 - 3 green chillies
hing
sugar
salt
Lemon juice/sour yogurt
1/2 tsp fuit salt/ 1/4 tsp baking soda
Soak the dal for 4 hours.Grind to a paste with ginger,green chillies, hing,salt, sugar (traditional, but I omit it).If you are using sour yogurt,use that to grind,or use water.
If using water,add lemon juice.Taste the batter for salt,sourness and heat.It should definitely be a little sour so that the soda/fuit salt works properly.The consistency of the batter should be like idli batter.
Bring water to boil in a cooker/steamer.Grease a flat tray well.Mix the fruit salt/soda with a tsp of oil to a milky solution.Add this to the batter and mix well ,but gently.
Pour into the tray and steam till a skewer comes out clean (approx 10-15 mins)
Tadka - mustard,green chillies,white sesame seeds,cilantro leaves and 1/2 a cup of water.Coconut sprinkled on top.
You can add grated carrots,cabbage,chopped onions,methi leaves etc to this batter.I also like to use tomato puree to grind.
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maremosso, I have everything on hand and plan to make it now.Is the half cup of lemon juice for the proportions above?A syrup of 1 cup sugar and a cup of water sound okay?
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I make two main kinds,one with besan and other with soaked dals.The besan kind is called khaman or nylon dhokla.Let me know which kind you are looking for and I can post the recipe
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Have always made bagels from BBA.They're chewy and easy to make first thing in the morning ,ready in about an hour.I really struggle to find refrigerator space for the baking sheets
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Episure,the khus leaves look wonderful.Can they be grown indoors?
Am truly sorry to hear abot your sandalwood tree.Have only grown a few veggies in my garden,so can imagine what it must be like to lose something so precious.
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Percy,this definitely qualifies as viewing torture!!
Wheat Halwa and a South Indian halwa called "Ashoka" are the ones I love.
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Andrea Chesman has a couple of recipes for roasted geen beans in her roasted vegetable book.
Her method is to toss trimmed beans with oil and salt and roast them in a preheated 500F oven for 15 mins,turning them twice.Another recipe calls for adding sesame oil,rice wine,soy sauce and garlic.
I've tried this and it tastes best when the beans are snappy and fresh.Older beans taste a little rubbery when done.
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I made the chocolate cheesecake for Valentines day yesterday.It is smooth,creamy and the most chocolatey cheesecake I've made (or eaten) so far.After reading cheesecake posts here about baking them in a cake pan,I tried baking them in a 9" pan instead of the springform she calls for.
It worked beautifully.I had to bang it few times to get the cake out of the pan,but otherwise this is the method i'll follow henceforth.
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Actually, dishing this batter into a muffin tin and baking it at say 375F for 15 or 20 min. just might give you some nice little molten chocolate cakes.
Thank You bakerboy.At least I know it wasnt just me but the recipe that was at fault...
The molten cakes sound like a good idea.Maybe thats what i'll do them next time.
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i noticed the recipe called for "plain" flour. i assume this means all purpose. Thats what i'll be using. did you use AP or cake flour?
Hopefully this evening i'll let ya know how it went.
Thank you bakerboy.I did use all purpose flour and creamed the butter sugar mixture very well.
I did consider that I had underbaked it,but a toothpick did come out clean.
Shrcb,I'll try doubling the leaving too.Although it isnt technically a "pound cake" ,I've usually had success with Alice MEdrich's recipes and considered baking this as a lightened butter cake.
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I've made the chocolate pound cake from Alice Medrich's book.The recipe can be found Here
The cake bakes up fine and a toothpick comes out clean but totally collapses on cooling.
What should I change?
Shanklish
in Middle East & Africa: Cooking & Baking
Posted
While waiting for helou to post her recipe for my second try, polished off the shanklish in a salad. Behemoth, it was too strong for me on its own, your suggestion was very handy.