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Posts posted by C. sapidus
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36 minutes ago, haresfur said:
That all looks great. Did the cilantro taste come through after grilling?
Not really, although the chicken had plenty of flavor. Perhaps baking rather than grilling might have preserved the cilantro flavor. Or making a sauce from the leftover marinade.
smashed cucumber salad sounds like a great idea
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Grilled chicken, marinated with a paste of cilantro, garlic, black pepper, and fish sauce. Served with a dipping sauce of simmered-down rice vinegar and sugar, mashed garlic, and Aleppo pepper flakes. No pic of the finished products but here is the chicken on the grill.
Stir-fried broccolini with garlic, fish sauce, and oyster sauce. Cucumber salad with sliced shallots, rice vinegar, sugar, and fish sauce.
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14 minutes ago, YvetteMT said:
I love"weird" things with eggs, must try peas now!
Thanks! If you like eggs on things you might want to search for Parsi "kasa par ida" ("eggs on anything"), from 'My Bombay Kitchen' by Niloufer Ichaporia King.
Excellent cookbook, too. 🙂
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Dunno anything about ‘Hercules’, but welcome!
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I like onions. I think onions make everything better. Whatever the recipe calls for, I am likely to use more (assuming cooked onions, not raw). Often I cook onions down to a fraction of their initial volume, pure oniony goodness, as is done in many Indian recipes.
See also: garlic and chiles.
If the amount of onions was critical, clearly the recipe should provide some sort of +/- tolerance, in weight and/or volume (but preferably weight).
But I have become a loosey-goosey cook over the years. 🤷🏼♂️
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3 hours ago, gfweb said:
Still happy with my blue star 6 burner
Same. Ours is a cooktop rather than a range.
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Spinach, chorizo, and egg, topped with pickled shallots. Added chopped cilantro stems to the spinach. Blended chipotle in adobo, tomatillo salsa, ginger (!), cumin, and cream, and mixed in with fried onion and garlic, and Mexican oregano.
Would have been prettier if I didn't drop the fried egg (in the pan, not on the floor). Whoops
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Best wishes for a speedy recovery and safe travels. I appreciate the updates, but also understand when posting to random strangers in the internet is not your top priority.
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Sweet potato, baked and then sauteed in butter with onion, ginger, garlic, cayenne, cumin, and garam masala. I am often dissatisfied with savory sweet potatoes but this was quite satisfying.
We had a pre-baked sweet potato because Mrs. C had air fried one last night, and it was still there this morning . . .
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Welcome! Glad you un-lurked. 🙂
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22 hours ago, Katie Meadow said:
. . . In Las Cruces I had rellenos at a little place called El Jacalito. Very nice, good red sauce, hot chile, light batter. When I asked what kind of chile they used he said it was Anaheim. No CA anaheim chile tastes even remotely like that.
^ We also ate at El Jacalito - what are the odds? I quite enjoyed the rellenos there, probably because of the flavorful chile. Agree that they used some sort of long green chile rather than a Poblano.
They only chile relleno I recall making was stuffed with crab meat, no deep-frying. Freaking delicious, but surely not traditional? Perhaps from the small sub-subgenre of Maryland-Mex food.
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Dinner 2024
in Cooking
Posted · Edited by C. sapidus
Yogurt (log)
Matar paneer: peas, fried paneer, and a sauce of tomato, onion, ginger, garlic, coriander seed, cayenne, black pepper, paprika, turmeric, garam masala, and a little yogurt. I started making this for lunch but we got chatting with a neighbor, so it became dinner. Served with microwave brown rice.