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kjohn

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Posts posted by kjohn

    Bubble Tea

    in Coffee & Tea

    Posted

    They're not tasteless, but are there mostly to add texture to the beverage. They do add a slight detectable flavor to the drink.

    At any rate, if they aren't to your tastes, you can order straight milk tea. No need to confuse the issue by ordering bubble tea 'without the bubbles.'

    Veggie Burger Approaches and Recipes

    in Cooking

    Posted

    You know, I've never had a non-prepackaged veggie burger. I'll leave the recipes to the experts, but I think you need some soy and other beans to get the texture right. How to bind this together without egg, I don't know.

    Is this a strict 'Vegan' veggie burger?

    Lamb Pasanda

    in India: Cooking & Baking

    Posted

    Pasanda (Would traditionally mean Fillet)

    (courtesy of Suvir)

    I have most often seen pasandas made with lamb. There is one version where the sauce has yogurt and or cream in it. The other is made with just an onion and tomato sauce. I have found the yogurt based one more authentic and also tastier.

    Pasandas are a classic Moghul preparation. The lamb is braised in a yogurt based sauce spiced with whole garam masala. Some recipes use almonds while others do not.

    Gosht Pasanda

    1.5 lbs. boneless lean lamb, cut into 1/4 thick pieces that are 2 1/4 x 1 inches

    Spice Rub:

    1/4 teaspoon salt

    1/4 teaspoon garam masala

    1/4 teaspoon ginger powder

    1/4 teaspoon black pepper powder

    1/4 teaspoon cardamom powder

    juice of half a lemon

    4 tablespoons oil

    1 medium onion, finely chopped

    1 tablespoon poppy seeds

    2 tablespoons almond, blanched and slivered

    6 small cloves of garlic

    1.5 inches fresh ginger root

    2 tablespoons warm water

    2 black cardamom seeds

    1 inch cinnamon stick

    2 bay leaves

    6 cloves

    1 cup yogurt, whisked

    1/4 cup water

    1/4 cup cream

    1/4 teaspoon cayenne

    1 teaspoon garam masala

    1/2 teaspoon cardamom powder

    1/2 teaspoon freshly ground black pepper powder

    1. Preheat the oven to 275¢ªF. Rub the lamb pieces in the spices for the spice rub and the juice of the lemon. Set aside for an hour to marinade at room temperature.

    2. Heat 3 tablespoons oil in a heavy bottom pan. Take half the chopped onions and fry them in the oil for 15 minutes until light brown. Use a few drops of water every time the onions are sticking to the base of pan. Remove from pan and set aside.

    3. Add the fried onions, the remainder of the raw onions, ginger, garlic, almonds and poppy seeds into a blender with 2 tablespoons of water and blend into a smooth paste.

    4. Add the remaining tablespoon of oil into the pan and to the oil add the cardamom, cinnamon, bay leaves, and cloves. Fry for a minute over med hight heat. Add the blended paste and cook for 5 minutes. Add a few drops of water if the contents stick to the pan.

    5. Add yogurt to the pan a tablespoon at a time. This keeps it from curdling. Once you have added all the yogurt, continue cooking for another 5 minutes. Some of the moisture from the yogurt will get reduced.

    6. Add the lamb pieces and cook for another 5 minutes. The lamb will have some color to it and some of the fat will start to separate.

    7. Transfer contents into a casserole. Add the cream and water around the sides of the dish. Sprinkle the cayenne, cardamom and the garam masala over the contents of the pan. Cover tightly and cook in the oven for 10 minutes.

    8. Garnish with juliennes of ginger and serve hot with naan, parathas or even pita bread.

    Kalustyan

    in India: Cooking & Baking

    Posted

    I try to stop in everytime I'm in the neighborhood. I used to work right around the corner from it, but now I have to go out of my way. I like the store a lot, they have almost anything you might want there.

    Generally, I go to get the loose mango tea and yerba mate. I've tried their mango chutney, but I prefer the spicy mango chutney down the street at Spice Corner. The guys at Spice Corner tend to be a little friendlier. They also carry something called Kuchela which I'm a big fan of.

    Bunfight at the Virtual Beanery

    in Food Media & Arts

    Posted

    Speaking as a 'new' user, here are some turnoffs for new users:

    * The sanctimoniousness.

    * The petty and personal disputes between long time users.

    * Quoting/Paraphrasing of private messages as ammunition in threads (they're private for a reason.)

    * The belief of some users that you are automatically owed an apology if somebody offends you (expressed after almost any contetemps, not just the ones in this thread.)

    * The belief that somebody who doesn't agree with you is automatically a 'troll'

    I have no real background on the incidents mentioned in this thread, I have no background on the level or type of offense. I can guarantee one thing - it's nowhere near as bad as what you'd see on Usenet.

    The opinions in this post in no way imply that I expect anybody to agree with me.

    My Favorite Local New Orleans Restaurants

    in Louisiana: Dining

    Posted

    A few messages back there was some talk about Mother's. I lived in N.O. about six years ago and recently visited. As far as I could tell, the food has not declined at all. In fact, I had a delicious breakfast of jambalaya, ham biscuit, and debris sandwich. The place is extremely popular, so it can be difficult to get in during peak meal times or when there is a convention going on. The situation is somewhat improved by the recent expansion of the dining area. If you want to avoid crowds altogether, midmorning seems to be best time to go.

    Is there a dish you remember?

    in India: Dining

    Posted

    I've only had it at Jackson Diner, which seems to be the only restaurant that has it on the menu (at least in New York.) What is so fantastic about it? The balance of the heat, spices, cream, onions. It's the dish that's got it all.

    What are the variations on it?

    The Decline and Fall of the Food Network

    in Food Media & Arts

    Posted

    It's obvious from the advertisements that the programming isn't really aimed at cooks. Even during the shows that focus on cooking you're getting plugs mostly for convenience foods. And what's up with the all the music ads for the oldsters?

    I enjoy watching Moulton, especially when she bosses around the guests. Occasionally she has her kids on, which is a hoot. What I really miss is David Rosengarten. Taste was a excellent show (good cookbook too.)

    Is there a dish you remember?

    in India: Dining

    Posted

    I'm a big fan of Paneer Pasanda (sp?) but nobody seems to make it here. I called a local Indian restaurant and they told me they could do it, but only if I wanted at least a gallon of it.

    I think it takes more than 24 hours to prepare. Is that correct?

    Restaurant Confidential

    in eGullet Q&A with Tony Bourdain

    Posted

    Tony,

    What do you think of the Center for Science in the Public Interest nicking your title? Their new book is called Restaurant Confidential.

    But seriously, do you have any thoughts about the stricter food labeling and information disclosure the CSPI would like to see chain restaurants compelled to provide?

    favorite bottled beers

    in Beer

    Posted

    Yeah, it used to be really hard to find. Now it's almost everywhere. My understanding is that most light beers are Pilsners. If that's true, than Pilsner Urquell is the best light beer I've ever had.

    Another beer that I've been able to get a hold of more easily is Abita TurboDog. I first tried it about ten years ago when a friend brought it up from New Orleans.

    BTW, this is a great thread, I have a whole list of stuff to try.

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