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cassady

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  1. If you know Indian cuisines, thNeelam Batra's 1,000 Indian Recipes is excellent, although it tends toward more South Indian preparations... Although I was suspicious of the name, Lord Krishna's Cuisine turned out to be very useful and well done. If you don't already know the tastes and ways of Indian cooking well, Julie Sahni's Classic Indian Cooking is a good start. cass
  2. I used to live in Delhi... Some suggestions: Karim's. There's one in Nizamuddin, and the original by the Jama Masjid (big mosque). It's not easy to find -- just ask someone. And be sure whatever meat you order, you also order the dal makhani (lentils). Mmmm. Karim's isn't expensive, nor fancy, but is where folks who know eat. This is, IMHO, a must visit kinda place. Bukhara and Chor Bizarre are both good, safe, (somewhat expensive, but worth it) bets; Sagar, in Defense Colony, for South Indian food. Again, not fancy, and you may have to wait on a long line -- but it's worth it. Colon
  3. Chad, Thanks so much for all of your work. Your book is speeding along its way to my house -- but I wondered if you (or someone else) would answer a question. You said, in an earlier post, The Glestain has an unusual convex front and nearly flat back bevel. How would you sharpen this to retain its factory-created bevel? I have no problem with the Korin suggested two-penny three-penny method on other Japanese knives -- but the edge on the Glestain is pretty different. Is this a place to use sandpaper on the mousepad (for the convex front)? Thanks again for your wonderful posts, cassady
  4. Just a note on the various types of Kashmiri tea: as I understand it (and I lived in Srinagar for quite some time), there are several: kahwa: sometimes pronounced kehwah. This is the one that sometimes includes saffron. It is usually translucent, brewed with green tea leaves (although the more saffron you use, the less tea one puts in). Orange to reddish orange in color. Can include dried fruits, and usually includes almonds and green cardamom. I heard what is probably an apocryphal story about it having to include twelve things, based on what is surely a faulty persian etymology. nun c
  5. Regarding Buffalo / Western NY -- IMHO, Tsunami is one of the best places in town. Unfortunately, the chef was in a motorcycle accident some time ago, and lost a leg. I have heard, however, that he is back in the kitchen. I've also heard wonderful things about Rue Franklin -- also supposed to be one of the best places in town. I haven't visited there yet... but will, soon. Another place that people rave about is called Maggy's (I think). It's a lunch-only place, near Downtown. My partner loves it; I had one mediocre meal there, but it was packed, our server was way in the weeds and I hope
  6. Here's my question: I pull three or four shots of expresso a night from an older *$'s rebranded Saeco machine (while I save up for an Andreja Premium). I generally turn it off when I'm done, then turn it back on when I want another. Using temperature surfing, I can usually pull a decent shot -- but would it matter if I just left it on? It would be on for about five hours every night. I'm not worried about electricity, just wear and tear on the machine. Thanks for your help, cass
  7. Lotus Root is also popular in Kashmiri cuisine (which is as different from Northern Indian cuisine as Provencal is from French). It's cooked in many ways; my fave is cooked in a yogurt sauce called 'yakhni.' It's called 'nadur' or 'nadru' in Kashmiri; recipes can be found on the web. best, cass
  8. Kashmiris make their Kahwa (tea) spiced with saffron. It is sheer heaven: In a saucepan: Lightly roast a half stick of cinnamon. When toasty and fragrant, add a few cups of water (say, four), and add a pinch of saffron threads (which you can lightly toast beforehand). Cover and let steep until the water is fragrant and saffron-colored. Add two teaspoons of GREEN (not black) tea (roughly 1/2 tbsp per cup), two or three crushed cardamom pods (green) per cup and reheat the water (if it needs it). You can add sugar at this point (the traditional way)-- or wait and let folks do it themselves. D
  9. I agree with BarbaraY, above -- I suspect it was a reaction of the time, the high temperature and the cast iron. Unless you are using a ceramic coated cast iron, it is treated with oil or some lipid, whether by the user or nowadays at the factory. It sounds like the fat leached out into your stock. Use a coated cast iron pot, or better, stainless steel. Best, cass
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