blue_dolphin

I can vouch for persimmon pops. Last year, I made persimmon & cream, persimmon & yogurt and straight persimmon. All were good. See this post for photo. I didn't add any spices to mine. They were sweetened with honey and I used lime juice to balance the sweetness. Right now, I'm still enjoying the crisp sweetness of the fuyu persimmons I get at the farmers market but I was thinking of more persimmon pops, maybe with coconut milk and fresh ginger, as the season winds down.

Two types of Indian-inspired stuffed buns. Served both of these with tamarind & date chutney and coriander and mint chutney, both from Dishoom. Chouriço Pao from Nik Sharma's book The Flavor Equation. They are stuffed with a mixture of Goan-style sausage and diced, fried potatoes. I had some of the chouriço in the freezer after making it from a recipe in his first book, Season. I also made a vegetarian version with the same dough, using a potato recipe from Dishoom as the stuffing: Per the original recipe, these freeze and re-heat well and I now have a nice stash of buns in the freezer.

Yes, Book Depository was bought out by Amazon some time back. I also prefer UK editions of UK cookbooks. Book Depository is one source with free shipping via USPS for the final and lately rather slow leg within the US but I’ve also ordered from others, like Blackwell's, which charges a modest shipping fee but uses more expedited services like FedEx.

I haven't come across a US release date. Not that this helps you, JNW, but for our Canadian friends, the Kindle version is currently available on Amazon.ca for $33.99 with a Canadian hardcover release date of 23Nov2021. The UK edition, which I pre-ordered from Book Depository had a pub date of 14Oct2021. I paid $40.04 USD Some US cookbook shops are importing the UK edition but the prices I've seen are rather high.

In today's mail: 499 pages of Nigel Slater:

Wow, that is quite the photo, @gfweb. Looks like that fried chicken is going to tumble into my lap! @gulfporter, thanks for sharing your interesting lunch choices as well as a peek at the surroundings. @Kim Shook, how fun that you got to check out some new places with friends to see a wider sampling of the offerings. And great that there are actually new places to try these days! Mattar Paneer (from Dishoom) over black cardamom rice (Mowgli Street Food) with mustard seed & curry leaf carrot salad (Indian-ish) and kachumber (Dishoom)

Very popular around here. Trader Joe’s regularly sells out of it. From their product description:

Breakfast naan-wich Warm naan spread with tomato chutney, topped with leftover rajma and a Parsi omelet stuffed with pepper jack cheese. All recipes from Dishoom as corrupted by me. I really wanted to call this a naan-rito but my naan was too small to wrap properly. More like a taco. Beans + eggs + cheese = satisfying breakfast whatever you call it 🙃

The whole thing is sad to me. Others have come forward to call out examples of recipes or text "borrowed" without permission. All of those whose work was apparently used without acknowledgement are Singaporeans who are less well known than she is. Haigh, with her Michelin star and higher profile could have chosen to shine a light on these people with whom she shares her roots and showcase their work instead of stealing it and presenting it as her own. I suppose it's conceivable that it's the work of a sloppy ghost writer but I haven't seen any reports of that being the case.

Rajma, Kachumber, Rice, and Raita, all from Dishoom Used Rancho Gordo Rio Zape beans for the rajma. It uses an onion-tomato masala that's a super flavor bomb - the love child of caramelized onions and sun-dried tomatoes - and makes this dish taste almost meaty. Comes together in the time it takes to cook the rice but tastes slow cooked. One of my favorite rice & bean meals along with Shaya's red beans & rice and the Greens Cookbook black bean chili.

Canned jackfruit. Per the recipe, it gets cut into bite size pieces, marinated, then deep fried.

Jackfruit Biryani, Kachumber, and Raita, all from Dishoom. A reviewer on Eat Your Books raved about this biryani but allowed that it was,"a bit of a faff to make." I agree. Deep fried onions, deep fried jackfruit, deep fried potatoes. Sheesh. I enjoyed the finished dish but I don't fancy all that frying so it's likely one and done for me.

The Dishoom cookbook includes a recipe from the restaurant for a Bacon Naan Roll with Tomato-Chilli Jam. I got no bacon but when I perused the online menu from the restaurant, I found a range of breakfast naan-wiches with bacon, egg, sausage and all combination thereof. I picked up some hot links from a local BBQ pop-up over the weekend and decided they would be excellent naan-wich candidates so I give you my hot link naan-roll with tomato-chili jam: I actually think the hot link was a better match for the tomato-chili jam and smear of cream cheese than the bacon would be but I should reserve judgement until I've tried that version. Started on the naan (also a Dishoom recipe) fairly early but it was getting close to lunchtime by the time they were ready for my breakfast roll. No complaints. They're not tandoori naan but they're not bad.

Welcome, @Jade S! I only lurk in the chocolate topics but I have to say that the folks who participate are incredibly knowledgeable and extremely generous in sharing all sorts of tips and techniques. I hope you'll enjoy sharing in the discussions there and elsewhere here on eGullet.

I'm sure you have many ideas but if you have Nik Sharma's Flavor Equation, the blueberry, buttermilk and Omani lime ice cream is a great flavor combination. Simple recipe that you may need to modify to suit your texture requirements. I made it into popsicles a while back and have it on my list to make in this gadget.

Nankhatai and Masala Chai from Dishoom The Nankhatai are buttery, shortbread-like biscuits made with a mix of flours: wheat, chickpea and semolina, that gives them a crunchy texture. They're topped with pistachios.

Dan Pashman says Cascatelli is now available at The Fresh Market chain in the eastern US. He said ordering direct from Sfoglini is the better price. He also said the Trader Joe’s stuff won’t be for a few months and will be their own version of the pasta, made in Italy, not the Sfoglini version.

I've made this copycat recipe using dried beans to use in a recipe that called for Heinz beans. They seem fine to me but I'm not an authority.

Today is World Egg Day and I had some to start my own day: Akuri, pretty much eggs scrambled with stuff, broiled tomato and Masala Beans, all from Dishoom

This Beet Slaw with Pistachios and Raisins from Six Seasons is really delicious. The beets are not cooked but cut into julienne. The raw beet matchsticks are dressed and served atop a pistachio butter. Even raw, the beets do tend to bleed so I'd recommend dressing the different colors separately and then tossing together just prior to plating or serving. I posted about this one here in the Six Seasons thread.

I'm not @Ann_T, but do make sure that the removable tray is in place and that it is clean and shiny like a mirror. I've noticed that if it's dirty, I won't get even toasting on the bottom of the slice of bread. I've never cranked it up to 6 but different types of bread certainly need different amounts of time. I usually start with 3. If it's not done, I flip or rotate it and repeat but setting it at 1 for the repeats, maybe 2 if it's really pale.

Parsi Omelette, Gunpowder Potatoes and Tomato Chilli Jam, all from Dishoom The jam is delicious but turned out to be too sweet here so after a taste or two, I switched it out for tomato chutney.

They're ceramic of some sort. They say freezer-oven-microwave safe on the bottom. They're very small and hold a little over 3 oz, filled to the top. Cute though. I should have picked up a few more while they had them. It's the story of Trader Joe's!

I dunno about the business model or whether they had one beyond getting the stuff made. Current waiting time for new orders via the website is down to 2-4 weeks. I heard Pashman at one point, a while back, considering selling it as a store brand.

I was listening to Trader Joe's podcast and Cascatelli was one of the pasta shapes they said they'd be selling this fall. I haven't seen it in the stores yet but I wasn't really looking either.