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Everything posted by Spoonful

  1. Mine is: "Ok what could happen?" Oh and this one: "they’re [the ladyfingers] bent over at the waist like sad little swooning ladies."
  2. She's quite special indeed! I've been reading and enjoying her from the beginning...
  3. What are your favorite recipes from it? I didn't read thoroughly or cook anything from it yet but the Mulligatawny is appealing. I need a holiday to catch-up with her
  4. I am also a Madhur Jaffrey follower. She also wrote Foolproof Indian Cooking: Step by Step to Everyone's Favorite Indian Recipes.
  5. Spoonful

    "Sink-Proof" Cheese

    Gruyère and Emmenthal cheese seem to work best for me.
  6. I haven't bought a bottle of ketchup in years What have I been missing?
  7. Spoonful

    "Sink-Proof" Cheese

    Oh yes I toast it in the oven drizzled with olive oil. When I take it out, I rub a clove of garlic on top. YUM
  8. Spoonful

    "Sink-Proof" Cheese

    Your broth might be too thin or you may not have enough onions. Once my onions are "caramelized", I always add about a tablespoon of flour, cook that for a few minutes, add a shot of Xéres, then pour in my stock. Edit: of course, the booze is optional and has nothing to do with the cheese staying on top! One more edit: Which cheese are you using?
  9. Yup! I do. If I remember correctly, it was used for meat balls. Not as gross as it sounds! But we have evolved so much since!
  10. If you're making polenta AND something, it's going to be 2 pans most likely: one for cooking the polenta, and the other for whatever else. Unless it's something like polenta with cheese, in which case it's all-in-one. Okay, I lied: you will need a skillet for the mushrooms and a heavy saucepan for the polenta; a bowl, maybe a measuring cup...
  11. Polenta with mushrooms and Parmesan cheese Use assorted fresh mushrooms such as cremini, portobello, chanterelle, and domestic brown or white, in any combination. You could add 1 ounce of dried porcini which you soak in about 1/3 cup hot water. The herbs in this dish could be fresh sage or thyme. Don't forget the garlic, salt and plenty of freshly ground black pepper. I can PM the recipe to you if you so desire.
  12. This might help you for your Big Sniff, the Big Slurp and the Big Spit Experience
  13. Sounds delightful! How did it turn out?
  14. Oh and you musn't forget the chocolate!
  15. You beat me to it! I have one of those and it works well. Another company is Boyajian oils and flavorings also available in gourmet shops. A little goes a long way.
  16. You are very sweet. That is something my grandma would say.... Sone pe suhaga..... Maybe you can explain that for our non-hindi speaking members. It is a beautiful phrase. But again, I am embarassed... very embarassed... I just can't resist to second that. Sorry for making you Olive
  17. As I love planning Indian meals ahead of time, 4 days marination for lamb is very interesting to me. I don't dare going ad lib in Indian cookery. I cook mainly from Madhur Jaffrey, Julie Sahni. Your recipes on this wonderful forum are also well received, especially the Tandoori Roast Cornish Game Hens, Makhani Chicken and Malai Kabab, Rice with whole spices, Lentil Daal with Mustard Seeds and Curry Leaves. BTW, hubby used to think it was a waste of time (and gas) to drive far out in the suburbs to get fresh curry leaves...until I made his favorite dish with the dried version I am currently looking for a good Chicken Jalfrezi recipe. Anyone? Olive
  18. 1) Where do you get these favorites? 2) Do you ever make them at home? 3) What makes a certain tandoori better than another? And the same for Tikka, please. I apologize for the delayed response, Suvir. 1) We have a few good Indian restaurants where I live. 2) However, I much prefer cooking and eating Indian dishes at home. 3) For both, Tandoori and Tikka, THE MARINADE. A perfect balance in the spices used in the marinade is key. Marination time is a second important point. I like to marinate overnight and even up to two days.
  19. The very best brand to my taste is Que Pasa
  20. About the potato/cauliflower dish: There's no need to boil your potatoes first (according to Madhur Jaffrey). Cut them in thirds (like big french fries) and throw them in the hot oil, using your wok; set aside then proceed the same way with your cauliflower; I also like my cauliflower a little crunchy, certainly not mushy. My motivation for cooking Indian food was very similar to yours and I've been enjoying it for quite a few years now. Keep learning and experimenting as they have been doing it for at least 6000 years!
  21. I would define "haute cuisine" as a sophisticated meal, expertly prepared and elegantly served.
  22. know what you mean... I have Nancy Silverton's Pastries from the LA Brea Bakery and her bread book. You should feel comfortable with the pastry book as it is un hindered with time consuming starters.
  23. I use this nifty garlic mandoline. So dreamy
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