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loki

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  1. There is hardly any good info about green papaya out there. Even a source that's usually reliable for me is contradictory - Purdue New Crop site. Most repeat that green papaya is poisonous or at least inedible raw! At first I thought that Katie was wrong and that any papaya picked green would work. That IS true with mangoes (I used to live where they grew - and maybe I should just say most mangoes). But since I am not near any papaya growing region I can't test this out. Regardless, I've never seen green-enough papayas in the regular supermarket. They are all ones that are ripe or semi-ripe, and unsuitable for Som Tum - Green Papaya Salad. I have to go nearly 100 miles to get these. There was a thai restaurant here but alas no more. However, I like the salad with green mango (Som Tum Mamuang) even better. You might like it too? Just sub green mangos - with the peel. Find unripe mangoes that are as firm as possible as color is not a reliable indicator, some green ones can be quite ripe. This version is especially good with dried shrimp, not always put into the green papaya version (I like to heat them in oil till crispy first - I learned this from a restaurant I liked), but some people simply soak them or just add them dry. Some people can't stand these so be aware and perhaps leave these as an add-to-your-own plate accompaniment. I've made this with fresh shrimp too - boiled and chilled - grilled could work too. You need a bit less lime or tamarind (depending on the recipe) as the green mango is pretty sour. Now again, true hard, green mangoes are hardly ever found in the local grocery store, but for this salad, partially green ones work just fine, maybe even better. Lastly, I experimented with zucchini - and it turned out great! I made a "Som Tum" with a mixture of Zucchini and green mango - shredded with a mandoline, and it's really tasty. I try to substitute local ingredients into SE Asian dishes that approximate ingredients that I can't get here - both for expediency, and to use my garden produce. Tomatilloes, for instance can sub for tamarind in some dishes where sour is desired (it of course can't sub for the raisin - molasses notes). Here's my recipe: 4 cups julienned zucchini (from a larger firm one) 1 green mango julienned - as green (firm) as you can find. You could leave this out if you want, but I had one. 3 tomatoes chopped roughly 8 long beans broken into 3 inch lengths (asparagus, yard-long, snake beans) or sub green beans but you may have to blanch these if they are not great raw 1 lime juiced (or more depending on the size) - about 2-3 TBL 1 TBL tamarind water (make it from soaking tamarind pulp, or use concentrate) optional 4 cloves garlic chopped or more 2 hot green chiles (bird or cayenne) chopped - or more, red will work too as will chile paste if that's what you have 2 TBL fish sauce 1 TBL palm sugar (or brown or regular) broken up 3 TBL dried shrimp - crisped (shallow fried) in a little oil 3 TBL roasted peanuts chopped (I leave them halved whole if they are small) Salt - you may need a bit - depending on the saltiness of the fish sauce and shrimp (these are sometimes salty) Mix the veges. This is traditionally pounded together, so be a bit rough, especially with the beans and tomatoes to break them up a bit. Add the other ingredients and mix well. if you use palm sugar you may have to break it up or buzz it in a blender or water-proof grinder with the liquid ingredients or it won't mix properly (letting the salad sit for awhile can work too). The zucchini will exude more water than papaya but this is OK, you can pour it off if you like and replace some of the sauce ingredients. I found that the juice was fine left in - I strain some of the salad on a plate with some sticky rice - and pour on a little juice on the rice. You can always alter the taste of this to your own liking when serving with more lime, sugar, chile, or fish sauce. Lettuce or cabbage (Chinese usually), and herbs (basil, cilantro, etc.) can accompany this too. If you do have a large mortar and pestle - start with the garlic, chiles, and palm sugar and grind well, add the peanuts and grind till chopped, then add the beans and tomatoes and roughen, then all the rest, pounding and mixing as desired. You may have to leave out the zucchini and just add this last to a bowl as it makes a lot and probably won't fit into the mortar.
  2. The restaurants use the pre made tea mix. They look at me like I'm from Mars when I ask about it. Again - it's probably like asking a US restaurant about ketchup or mustard - hardly anyone makes it from scratch. But the site you mentioned is actually useful. Lemongrass, hmm. Pandan - I actually think that is one of the flavors in there! It's sort of Jasmine-like with some vanilla. I am thinking black cardamom too - the Thai or Vietnamese kind.
  3. I'm really skeptical about the MSG thing too. But I have had the chinese restauran sydrome symptoms - years ago - several times after eating soups at different restaurants. Head pounding, chest tight, sort of a panic attack (maybe the panic came from the symptoms). It all subsides quickly. I think it must have been a dosage thing. I eat ramen noodles with the packet, and other foods with MSG added, with no problem. I have no reaction to naturally high amounts of glutamate. I've also eaten many soups in Asian restaurants since with no ill effects. I can't see it being a placebo effect either, as I did not associate the symptoms with the food till later. So I think there is something to it, in high amounts, in certain circumstances. But MSG as the cause of all the other things attributed to it - silly. As for salt - it does not happen that fast. Problems with high salt levels in diet are also mythological rather than science. Your body is great at compensating for salt - unless you take in a huge amount (like ounces!). The whole sodium thing is even more touted as based on scientific evidence - whereas it is not really very well supported. There are whole countries of people that eat lots more salt than people in the US where heart disease or hypertension is nearly non-existent - so logic needs to be used here. There are some people with metabolic problems and kidney disease that can't compensate for sodium levels, but most people can. In fact is you don't take in any salt (or sodium in any form), you will die, and quickly, as it's a necessary component to metabolism.
  4. Oh, and as for pressure canning. Here, County Extension is all over that. They will test the canner for you. We are at elevation so it's even more important to make sure you get to the right temps. The only canners they recommend are actual canners with gauges on them - and then test them every year. Other pressure cookers are not accurate enough. I don't pressure can myself. Pretty much everything you do that way tastes horrible in my opinion (well veges that is). The exception is perhaps spinach, which is not recommended to home can at all. I pickle, dry, and freeze.
  5. You don't need a pressure canner for syrup. They are like jams. That is if they are sugar-based (any sugar, honey, malt, etc., just not artificial sweetener) You don't even need a canner at all usually (but that's my opinion, not officialdom), just hot pack it (but with syrup you do have to be a little more sanitary than with pickles and have all the jars and lids in boiling water). But you could water-bath can them.
  6. I have made Indian food since I was pretty young, but never well till I had an Indian house-mate in graduate school. We made mainly Northern Indian food - from his area of Kasmir. We did tandori chicken, potato and cauliflower, saag (with mustard greens part of it if possible - his fathers favorite), dals, etc. I slowly found out that these dishes were common in most Indian restaurants. What I came to realize later though was that most restaurants were Northern Indian - and sort of became institutionalized as the sort of Indian food in the US. But there is a whole lot more out there. Then fairly recently I discovered Biryani's. I really started trying my hand at them and they are great dishes - and can make a whole meal, though I like lots of chutneys and pickles too. But the one thing everyone has told me was that they are layered. I see sort of fast food versions that are not layered and this does not seem to be a 'real' biryani. Here's a fish one ( Hyderabadi style) that I've made with great success. It seems complicated, but I threw it together pretty quickly the first time I made it (well after marinating the fish): Fish Biryani You want to use a firm fish that will not break down easily. I have used halibut and catfish, but other fish like tuna, shark, swordfish, black cod, true cod, etc. could work. Fish like tilapia or trout simply will be mush. Salmon is not appropriate here either. Feel free to use ghee instead of oil. I like oil for this dish better. Marinade1 medium sized Onion (finely sliced)Oil to fry1/4 cup cilantro chopped1/2 inch ginger2 cloves garlic1 green chilli1/2 tsp red chilli powder1/2 tsp turmeric powder1/2 tsp garam masala1 Tbs yogurt1 teaspoon salt Main Recipe1 medium sized Onion (finely sliced)1 Lb Fish fillets in cubes1 1/2 cups Basmati rice washed and soaked in water3 Tbs Oil2 Indian bay leaves2 cloves2 Green cardamoms1 inch cinnamon stick1/4 tsp caraway seeds (shahi jeera)1 teaspoon salt1/2 medium onion chopped1/2 Tbs ginger1/2 Tbs garlic chopped2 green chillies (finely chopped)1 Tbs lemon juice1/2 tsp garam masala Marinade 1. To prepare the marinade, heat sufficient oil in a pan and fry the onion till golden brown. I fry all the sliced onion (not the chopped!) - from the main recipe and the marinade at the same time here. Drain and place on an absorbent paper. Cool. 2. Grind half the onions and the rest of the marinade spices and herbs together to a fine paste. Add the yogurt and mix well. 3. Put fish cubes in a resealable bag (or a covered bowl) and add the marinade and mix well. Let marinate for at least a couple hours - or overnight, in a refrigerator. Main Recipe 1. Heat three tablespoons of oil in a deep pan, add bay leaves, cloves, green cardamom, cinnamon and caraway seeds and sauté for a minute. Add the chopped onion, ginger, garlic, and green chillies and sauté till the raw flavors disappear. 2. Add fish, sauté for a minute on high heat. Add lemon juice and reduce heat. Cover and cook for five minutes stirring occasionally. Remove to a bowl. 3. Heat five cups of water in a separate deep pan. When water boils, add salt, add the rice and cook till rice is three fourth cooked - about 10 minutes. 4. Remove rice with a perforated spoon and spread a little less than half evenly in a large pan with a tight-fitting lid. A little water with the rice is OK, but don't overdo this, just don't drain excessively and you'll be OK. I use the same pan I cooked the fish in. Put fish mixture on top of this. Cover this will the rest of the rice. Sprinkle garam masala powder on top. Then cover with the rest of the reserved fried onions. Put on lid. If you don't have a tight-fitting lid make some paste with flour and water and put around top and 'glue' lid on to keep it really tight. Heat on medium high heat till steam is seen, then cook on low heat for about twenty minutes. Alternatively you can cook in a preheated oven at 350°F for fifteen minutes. Serve hot. Add more chopped cilantro - and or mint if you wish upon serving. Lemon wedges are nice too. I serve it with a raita, a few achar and chutneys too.
  7. I would not use bitter melon for this unless you like it bitter. You will not be successful trying to eat something you need to mask. Instead take supplements - or dry it, powder it and fill your own capsules. There are countless plants with similar claims. Find another that works, and that you like, and use it. Right now this is a fad. I like it like as it is, but at first was a little shocked by the taste. Now I actually have cravings for it! I am going to follow this post to see if anyone has personal recipes. Right now I don't have faves (except the bitter melon with oyster sauce below) that I've tried out - just collecting them. I first had it in in Beef and Bittermelon with oyster sauce at a Chinese Restaurant. Very easy to do - probably don't need a recipe for this - just standard stir fry wok cooking techniques. I usually add onions and garlic, and a bit of ginger too. It works with other meats or no meats too. I don't pre-boil the bitter melon anymore unless I am going to freeze some too. There are numerous Indian dishes made with it so look for it there. Karela is one name used for it in India - but there are others and spellings are variable - but look for it under the language for which you are seeking a recipe. http://bittermelon.org/learn/commonnamesaroundtheglobe http://www.plantnames.unimelb.edu.au/Sorting/Momordica.html#charantia Here is a great link http://www.harekrsna.com/practice/prasadam/recipes/bitters.htm I'm not Hare Krisna, so I add onions and garlic to many of these recipes (they abstain from both) It's popular in SE Asia too - you can find lots of recipes if you search. The leaves and stems are used too. Not sure about the phytochemicals in these, but I've had a Philopino soup with them that was wonderful. I have not had an abundance of the greens to spare for this, but maybe I will this year. Seems they also use them in Thailand and Vietnam, and likely other SE Asian countries too. I wonder if it works with chocolate - complimenting the bitterness? Also wonder if you can sweeten it and make drinks with it? I am growing 4 varieties this year in my garden. It's a challenging crop for me as I have a short growing season. But it looks like I have plants with fruits on them as we speak so I will be successful this year. They are rampant growers, and are very easy in places with heat (humidity and wet conditions don't bother them either compared with others in the squash family). Evergreen seeds is a good source of early varieties. Chip the seed a little and they will come up easily once the soil is warm. They don't like being transplanted so I just put them in the ground with black plastic mulch and a row cover to keep things warm and cozy. The row cover comes off when the plants start to sprawl and temps get in the 90's.
  8. Well, I did not have great success with growing these types of eggplants. This year I also cut down on what I grew so did not even try. So I don't have an update on making these. I am growing some orange eggplants - variety is called Cookstown Orange - which is a different species (not Solanum melongena, but it's questionable which species it actually is). I may try to make some version of this with these.
  9. I've made the recipes with star anise and it's just not there. I have a bag of the Thai tea mix here in front of me, and it does not smell of star anise at all - I think there might be some in there but it's really muted and a minor component. It's the same with the other suggested ingredients like cinnamon (cassia) and clove - maybe in there but not in high proportions. The aroma does suggest vanilla - but lots of non-vanilla things can smell like vanilla too. I've heard that tamarind seeds are involved, but I'm a bit skeptical of the sources of this info - as tamarind seeds are not used much, whereas the pulp is, so I think they might be misinformed and really mean the pulp. The roasted seeds are said to produce a coffee substitute. Alton Brown's version for Thai Tea (he made popsicles with it though) is close, but no cigar. I know that strong tea is the key too. I have made it with strong Kenyan black tea, which is sort of Indian in origins actually, gets me close. Indian teas work pretty well this way too, but the nearest for me have been Kenyan (not expensive kinds). The color is even nearly the same - without any artificial ones added. But the taste is not. Maybe there is no new information? Maybe I have to sneak into a Thai Tea factory... One thought I've had about this quest is that it may be like someone outside of US culture trying to replicate something like Root Beer. Nearly everyone drinks it occasionally, but we just don't make it from scratch , and if we do it's almost always with a root beer extract. I think the Thai Tea mix (you have to brew it kind) may be a cheap substitute (it's pretty cheap - much cheaper than other teas) for what was made from scratch once - made with cheap tea artificially colored to resemble more expensive black tea, with spices added. So maybe I'm looking for something that is pretty silly really.
  10. I have to chime in here. It's really easy! All the soaking, brining, etc are silly. What you have to do is get the proportion of vegetable to salt close to optimal. David Leibovitz's recipe - is a good one - but I have a slightly different slant. I have fermented cucumbers and sauerkraut since I was a kid. Kimchi, I've adapted to use similar methods - though I've known people who make kimchi and incorporate their methods too. Here's the drill. You want about 1 to 1.5 tablespoons salt (non-iodized) per quart in the final ferment. I don't use coarse salt here but if you do, use a bit more. This is the key to making it ferment correctly and having it last. Everything else is not as important. Methods that make a brine and then soak are not very precise because of the variability of the veges - the brine is accurate, but the veges weaken it when added. The veges are quite variable. So I make sure that so much salt is in each fermenting jar - so the proportion is always correct (but there is quite a bit of leeway here so don't worry too much). So, chop a bunch of Chinese Cabbage up - about 1 inch slices is nice. Use one large cabbage - about 2-4 lbs. You can add some mustard greens, daikon (I like it cubed not grated), and other cruciferous veges here, but if you are just starting out - make it mostly Chinese Cabbage first. Add a couple tablespoons salt and put in a large non-reactive container. A large food-safe bag will even work. Cover and leave overnight. Lots of water should come out. Next day, add garlic, green onion, ginger, and hot pepper flakes or powder (I like it sort of in-between a powder and flake) to taste. Julienned Carrots can be added here too. You can add shrimp (little salted ones), dried fish, squid, oysters, etc. if you like. I also like fish sauce in it too (it's sort of a substitute for the other fish) - a couple tablespoons per cabbage. But you don't need these and you can make it completely vegetable. Another ingredient you sometimes see is rice powder, and sometimes sugar. These also are not necessary. They seem more useful in other kimchis based on other ingredients besides Chinese cabbage. For a basic one, leave it out. So then mix all these things up, and pack into jars - tight as possible with some liquid at the top. You need to nearly fill each jar without any air space. A partially filled jar will NOT work - and the kimchi will mold or rot. So you will likely have some salted veges leftover - and you can use this for another dish. If there is not enough liquid top off with good water. If your tap water is 'off tasting', filter it or use bottled water. luckily I have great tap water here. But normally I get more than enough liquid from my Chinese cabbage. See how many jars you fill, and add more salt so that each jar totals about 1 to 1.5 tablespoons per quart. I think you can do the math here. You don't have to be exact - just close. Put a lid on the jar/s (I like the plastic lids you can buy now for canning jars), and tighten, then loosened about 1/8 turn or so. You can put a piece of plastic bag (from a freezer bag) on the jar first, then the screw-top lid, but I find that for kimchi this is not that necessary - it is for cucumber pickles however. You don't want it too tight. Then Put these in a cool place, where some leakage can occur (set in a large rubbermaid container for instance). Not in the fridge, but in the basement, garage (unless it's hotter there), pantry, etc. In the middle of the summer this is sometimes hard to find this sort of place! Leave for a few days to a few weeks, really depending on how fermented you like it. Then If the jars are really filled to the brim, take a little out. Tighten the lids, though still not 'really' tight and put in fridge. Some people like this really old, but I prefer it fairly young. Old is good as an ingredient though (in Korean soups, stews, pancakes, etc.). That is it! Note - some people said you can start kimchi with an already fermenting one. Well, I've done that. It usually results in a mushy texture. I think it exposed the ingredients to enzymes and acids too soon - and the ferment gets out-of-wack. I don't do this any more. I get much better results just using fresh, raw ingredients. The correct bugs are there and in the right proportions.
  11. I wanted to see if anyone has any more info about making Thai Tea or Cha Yen, not from pre-mixed and flavored tea, instant powder, or liquid. There was a start years ago http://forums.egullet.org/topic/48762-thai-iced-tea/ but it never really answered the question. None of the recipes I've found on the internet seem to capture it. The post from a person from Thailand was not helpful either, as I know that Thai Tea in a restaurant is not made from Jasmine tea in canisters. I have used this tea and it's not 'Thai Tea'. Maybe the poster did not understand the question and was thinking iced tea and not cha yen? Thai tea, at least in my opinion, is related to Masala Chai - the Indian spiced tea. It's tea with other flavors from spices, herbs, and ?. Not sure which came first, but, tea in India is not that old a custom. Maybe someone knows the history of this, but at least some information leads me to think it's from India as some people say the basis of the tea used to be Assam or Ceylon black tea. I've not really found the perfect recipe. The tea - or cha you buy in a Thai grocery simply says tea, flavorings, spices, and artificial coloring. I don't need the artificial flavoring buy the way. If anyone has a great recipe that tastes like the restaurant one, please post.
  12. loki

    Pickles Without Vinegar

    I may be set in my ways, but I see a lot of misinformation out there about pickles. Some may be opinion, but some is just wrong. I've made fermented pickles for years now - since I was a kid, and that's a long time. I first used the old cookbooks to do this - and advice from others (my parents or grandparents were not really into fermented pickles much - making them that is). But some friends of the family were, so that helped. In the old cookbooks there is a lot of putting things in crocks, using a plate, a rag, scraping off the mold, etc. involved. It was not really that encouraging. Fermentation: Being curious and of a scientific mind, I learned more about what was happening in the brine (yes salted brine IS an oxymoron). Bacteria are fermenting carbohydrates. Most of them are lactobacilli (a groups of lactic acid forming bacteria), but many others inhabit the ferment - at least at first (including other organisms like molds, yeasts, etc.). So you will likely get some vinegar (acetic acid), and other compounds produced as well. Fermentation is anaerobic by definition, though some organisms also use oxygen (respiration) too. The ones that produce lactic acid though, work best without oxygen. Salt is also important. Salt produces an environment that selects for 'good' bacteria that will produce the desired ferment. Not enough and you could call it a rot. There are ways to make lower salt pickles, but that would be for someone else to describe. Kosher, canning, non-iodized, are pretty much all the same. (one of my pet peeves are the people claiming how Kosher salt is so special - it's NOT - it's just non-iodized salt - and not always coarse - it's just mainly sold that way). Kosher salt is usually more expensive so I almost always use plain, non-iodized salt. Many recipes will start with a brine of a certain salt percentage. I used my brain and thought that was stupid. It's not the brine solution that is important, it's the total salt in the whole container, including the produce that is a more accurate indicator of salinity in the pickles - from start to finish. So I use the container size as my total volume and add salt appropriate to that volume. That way no matter how large or small, or how oddly shaped, or even if I don't have enough to completely fill the container, the amount of salt will be correct. Now having said this, the salinity is not THAT critical. I use between 1 and 1.5 tablespoons per quart - for cukes, green tomatoes, okra, etc. Saurkraut and kimchi are a different matter. Containers are another important consideration. Crocks were THE way in the past. Only problem was the cover, which would not prevent oxygen from getting to the pickles. This works well for large crocks, under cool conditions, with lots of attention (removing the mold and scum, etc.). There are crocks out there now specially made for this task, with a lip that holds water, and a lid that fits into this. They are very expensive, but probably work very well. I use glassware. I see from the photos that people are using canning jars, which I do too, but remember, fermentation produces CO2 also. If you tighten the jars they may explode, or at least get messy. Also the lids are metal - coated with plastic - but are not very pickle juice friendly. They will rust fairly quickly, and this is not a good flavor in the pickles. Air space in the jar is also of concern. I leave as little air space as possible, and tighten the lid slightly, but not a lot. Some leakage will occur, but this is OK, put them in a container where this will not matter. Do NOT put them in the sun. UV will ruin pickles. My opinion, but I don't like the off tastes of sun-struck pickles. Indian pickles are made this way, but they are a much different animal. I most often put my pickles into a large glass container, fill up to the rim, and cover with plastic (cut from a food storage bag) then the screw-top lid over this. Some times I've cut an ice-cream (or other food-grade plastic) lid big enough to fit into the container - and larger then the rim - so that when pushed in the produce is kept below the brine. I've found though, that this is not really necessary most of the time. Time and Conditions: I like the taste of half-done pickles. These have various names, but it simply means that fermentation is only partly finished. I like the fully fermented ones too, and can't eat all the partly fermented ones anyway, but they are a treat and you can't get the partly fermented ones unless you live in a place where they make them (like New York City for instance). I put my pickles in an out of the way place. It's better to be cool and dark. The refrigerator is way too cool though. This way the fermentation will occur evenly and you can gage when the pickles are 'done'. I taste them after a day, and usually after two or three days they are done to my liking. Top up with water, and a little salt after tasting. I also will add a little vinegar at times (this prevents mold). I put them in the fridge at this point. They will generally keep for a very long time. Fermentation is still occurring for awhile so you might keep the jar on a plate to collect leakage. Once fermentation is complete you can really tighten the lids. Keep the brine up to near the top and you will have very little problems with mold. You can simply remove the mold as it's not harmful. If they do get an off taste, however there is nothing to do, and you will need to dump them. Putting them in smaller containers will help too. And finding plastic lids is also great. They make plastic canning jar lids (for storage not for 'canning'). Other Ingredients: Water can be important. I use tap water, as it's really fine where I live. But if it smells of chlorine, either treat/filter it to remove it, or use bottled water. Spices are up to you. I vary these, but nearly always use fresh and dried dill, with seeds and stems (these add different flavors), allspice, bay leaf, peppercorns, hot peppers, and garlic. Many other spices are possible. I am a fan of Calcium Chloride to keep the pickles crisp. It's found in sea water and not an unnatural compound. I add just a bit and it really works. Horseradish and it's leaves, cherry leaves, among others are supposed to do the same thing.
  13. Oh - from a friend - "Put a blender of half used smoothie/frozen margarita into the freezer, then the next day put it on the blender bottom and turn it on = Need a new blender (motor burnt out)." Ove gloves are one of the best of the 'Seen on TV' items. I mostly use mine for my woodstove. For water/steam I like the ORKA silicone mitts, though they are not as comfortable as the Ove glove. And maybe this should be a never - put them in a puppies reach as she used them as dog toys. This is sort of funny because the company also makes dog toys, which are still around and healthy, while I have a mit with finger holes! I've seen the Grill Glove now = maybe it's a solution as it's silicone and watertight? Not sure. They don't look like they are long enough... My ORKA ones are quite long and would protect from steam and splashing of hot liquids up the arm.
  14. Put artichoke refuse in the garbage disposal. (Artichokes have extremely strong fibers that immediately clog it). I don't have a garbage disposal now anyway. Cut hot peppers on a cutting board without eye-wear, at least when I'm doing a large amount. (three times a stray seed flew in my eye). Try to make vichyssoise in my Vita-mix, which both blends and then cooks. (It does strange things to leeks and onions - making them extremely bitter - and transforms the potatoes into a glue) It's perfectly fine to cook the leeks and potatoes first, then use the Vita-mix, and just about as easy.
  15. I've grown Calamansi and it's one of the easier citrus to grow. I think it has some hardiness and adaptability it it's genes being subjected to all the assaults of insect and tropical conditions of the Philippines. If you can keep it cool - really cool actually, in the 40's or so, in the winter, you don't need really bright light. I've put them in a west window in an unheated room. Make sure they are not waterlogged. Put them out slowly (expose them for ever longer periods of direct light) once it warms up outside. I lost mine to careless under-watering while on a trip. They are actually a bit more hardy than many citrus fruits and can survive frosts better than oranges, even though they are most common in tropical areas, namely the Philippines.
  16. I agree with the others - Curry powder is not Indian, it's made by others to add Indian flavors. It's actually popular in many other countries besides those with British roots, so I actually wonder if it was not spread by others as well - like the French, Portuguese, etc. There are lots of recipes for Garam Masala and it's quite easy to make in a spice/coffee grinder. If you have access to bulk spices - buy whole ones, and make it yourself. If you make much Indian food the individual spices will be needed quite a bit as well. If you really want to make a curry powder, use a recipe for garam masala, add some turmeric powder, and perhaps a bit of salt (some have it, some don't). Curry leaves are really difficult to get here too. I have found them in some Asian markets miles away, and found they freeze very well. Dried ones taste like nothing (at least the ones I've tried). Being in the citrus family, I've also used lime or lemon, or even Yuzu leaves (This one was closest, but is probably even harder to find that a Curry Leaf plant!). These are actually stronger than curry leaves, are not exactly the same, but do add a nice flavor. I grow the other citrus in pots. I've not had success growing a curry leaf plant - but may try again with a larger plant to start with...
  17. I had to chime in here. When I'm at the local supermarkets, especially at off hours without a lot of people there (Sunday mornings for instance) I see elderly people (I'm getting there myself...) scrutinizing every fruit and vegetable - to the point of ridiculousness. So I'm not sure it's gobo but a thing with getting older. One woman was there for the entire time I was shopping for everything, and still only had a few vegetables in her basket (so maybe an item ratio of 25:1 from me to her). Anyway I can't really get gobo locally, except pickled. I love it! I bought fresh and was not at all impressed, especially for the price I paid. But I may try again. The weed - burdock - a closely related species is very abundant here in places... Anybody have experience with it? It's scientific name is Arctium minus = common burdock or lessor burdock (though this is not indicative of the above-ground size!).
  18. Well, I've actually found a recipe of sorts for this in my copy of Thai Food by David Thompson. It was sort of hidden. It's dry chillies, fried, with shallots and garlic, and salt. The technique is easy, you gently fry and combine. I think I can recreate one of my own based on my favorite commercial one (without the shallots). I think there is some other umami item in my favorite listed in the ingredients under 'spices'. Still waiting to harvest, so I'll fill in later if I come up with a good enough recipe...
  19. Not sure about burnt milk adding 'smokiness', but maybe? I don't think Lapsang Souchong is used in Nepali chai, however some other tea dried over fire maybe, but mostly the tea used is not smoky. The restaurant, however, may use a special tea? However black cardamom, which is sometimes referred to as Nepali cardamom, is my guess as the culprit as it is quite smoky from being dried over fires. It also adds a camphor character - and would be quite noticeable. Black cardamom is not at all like the standard cardamom (green, white, or the seeds marketed as cardamom in the US) and is a completely different species (though in the same family) Green = Elettaria cardamomum and Black = Amomum subulatum. I have not noticed black cardamom in Nepali chai recipes, but perhaps it's understood to use black and not green? My last guess is that they use a method similar to Bhuna (as mentioned above) to impart a smoky character. They could do this to the tea (dried tea before it's used to make the chai), or simply burn some of the spices a little (especially the cinnamon or star anise over a stove burner or on a BBQ grill.
  20. I just added another pickle recipe: Sour Tomatillo Pickle Achar. This one is made with non-traditional ingredient - tomatilloes, but it is very similar to other sour Indian fruits and vegetables. Tomatilloes are very easy to grow and are extremely prolific for me, thus I wanted to find a way to use them. http://forums.egullet.org/topic/145508-sour-tomatillo-pickle-achar/
  21. Sour Tomatillo Achar Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra. Ingredients 3 lbs tomatilloes husks removed and quartered 1/4 cup salt 1 Tbs black mustard seeds 2 star anise buds 10 dried chilies (I used very hot yellow peppers) 1 tsp fenugreek seeds 2 inch ginger (ground to a paste) 2 TBL dark brown sugar 1/2 cup sugar 1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally. 2. Next day drain the tomatilloes. 3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool. 4. Grind the roasted spices with the fenugreek and put aside. 5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling. 6. Cook till fully hot and boiling. 7. Fill half-pint jars and seal.
  22. I know this is a vary late reply, but I peruse these old posts sometimes so I figure it's just adding to the info.... I'm not sure what exactly is meant by "localy (sic) available mangoes" but I will assume this to mean "in the grocery store". Well, most often they are not green! They may be green on the outside, but they must be green and firm on the inside. I will make a salad with these (Thai) or a curry (South Indian), but I think a pickle may not work as they are most often in the mid-ripe stage, and are slightly sweet, and starting to soften. However, lately, I've been seeing some pretty green ones in the Supermarket, and Mexican Grocery stores (They do use green mangoes in Mexico, but I hardly see them in the markets!). They do have them in Asian Markets (Southeast Asian, or Indian), but the nearest one is quite a drive for me. Having said that, I think there are some Indian Pickles you could make with partially ripe mangoes - perhaps some of the sweet ones. Lastly, when I lived in Florida, green mangoes were of course available locally (in my backyard, and all through the neighborhood). Many were not picked, as there were just too many!
  23. I just posted a sweet eggplant brinjal pickle recipe: http://forums.egullet.org/topic/145505-indian-sweet-eggplant-brinjal-pickle/
  24. Sweet Eggplant Pickle This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers. SPICE MIX (Masala) 4 Tbs coriander seeds 3 hot chilies (I used a very hot Habanero type, so use more if you use others) 18 cardamom pods 2 inches cinnamon 24 cloves 1 1/2 Tbs peppercorns MAIN INGREDIENTS 1 cups olive oil 4 inches fresh ginger, minced fine, about 1/2 cup 6 cloves garlic, minced 1 large onion finely chopped 3 lb eggplant, diced, 1/4 inch cubes 1/2 lb chopped dates 1 1/2 tsp turmeric powder 2 cups rice vinegar (4.3 percent acidity or more) 2 cups brown sugar 2 Tbs salt 2 tsp citric acid Spice Mix (Masala) 1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool. 2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside. Main Pickle 1. Heat half the oil and fry ginger till slightly browned, slowly. 2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too. 3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally. 4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil. 5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through. 6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
  25. I am growing small eggplants (I'm trying several varieties that are early - even some other related species) this year and hope to make a condiment I purchase at a Vietnamese / Cambodian market nearby. I suspect these are popular all over Southeast Asia. It's pickled small whole eggplants in a sweet and sour sauce with quite a bite. They are crunchy and addictive. They make a great addition to meals, Southeast Asian or not, especially with rice. Here's a link to a site that sells them http://www.shoptheeast.com/buy-preserved-pickled/1118-roxy-trading-pickled-eggplant-with-chili-in-vinegar-16-oz-051299161316.html Vinegar is missing from the ingredients, and I'm pretty sure it's there - or they fermented them (but they don't seem too fermented to me). There are actually several types I've bought, some with shrimp, some with fish, all are good. I want to make the simplest version first. If I get no response I'll post my experiments. I've found what seems a similar recipe for just shrimp (it has the same ingredients listed on the jar).
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