patrickamory

Thanks Hassouni - it's not there yet though! Jump in on the chole thread if you have any recommendations...

I realize I'm singlehandedly and boringly keeping this thread alive... but I made Soba's adaptation of the Jaffrey chana, details on the Dinner thread. Although much better, it still doesn't have the umami-ish more-ishness of the cabdriver takeout stands! I'm suspecting some processed or artificial ingredient. Maybe simply some MSG? Their chickpeas are creamier - could they be canned? I can't stand canned chickpeas, but my dry ones are still coming out a bit grainy, maybe I need a pressure cooker. Next time I'm going to try tempering the oil with Delhi spices rather than a panch phoran - cinnamon, cloves, a few split green cardamoms, cloves, bay leaf. And maybe return to the garam masala, but added at the end rather than with the sauteed spices in the middle.

Toothsome shrimp Anna. I made the chana masala above, incorporating Soba's changes (using a panch phoran to temper the oil, omitting the paprika and garam masala). Also doubled the amount of ghee, and following a tip in the very interesting comment thread to that recipe, added a squirt of ketchup at the end for extra umami and sweetness. Accompanied by aloo chat.

Thanks for your great suggestions Hassouni, which I didn't see until late. I ended up making a rather boring dish with olive oil, garlic, minced chile, and minced sage. Topped with more olive oil and grated reggiano at the table.

SobaAddict70 drew my attention to this chole on Smitten Kitchen (adapted from Madhur Jaffrey). I'm going to try making it tonight, using heirloom tomatoes.

Thanks Soba! I hadn't seen that on smitten in my chole research. It's next on my list.

Wow. Great thread. Impressed with your guts and ability, Butterbean.

Nice looking chana masala Soba - what recipe did you use, if I may ask? I've been making rather a study of chana masala lately.

I've eaten most of my first batch and I don't seem to have contracted anything. My guess is you're fine.

I have some good borlottis soaking overnight. What should I make with them dinner tomorrow? I've done pasta e fagioli but I could try that again. I was thinking more of a salad-y type of dish for the summer. But open to any and all suggestions!

NYC delivery Chinese-American egg roll, served with mustard and duck sauce.

Good question, I've never frozen them but I should have. They do last for a surprisingly long time, longer than the stems and leaves (and longer if you wrap them in damp paper towels and lightly with clingfilm). Either whole or minced would work fine I think.

Soba, that spaghetti in white clam sauce looks perfect. I'd down that in a minute Though I like to see some shells... here's ours from Maine last week, made with steamers.

Ah the medallions! At least that's what I call them... just a small juicy morsel off the back right?

Bucatini con le sarde al forno

I will. But what are chicken oysters? Are they chicken parts or a type of oyster? mm84321 that iberico bruschetta looks fantastic.

Prawncrackers cracking food photography as always. Love the look of those chiles.

Talk about spatchcocked. Reminds me of those Portuguese rotisserie places in Montreal.

I don't usually eat breakfast... unless there's leftover chili.

It is so much better than canned paste. From your earlier pounding photo, it looks to me that perhaps you were grinding in circles rather than pounding up and down? it has to be an up-and-down pounding motion, not grinding as in a western mortar & pestle. Either that, or you are not waiting for the previous ingredient to be completely pulverized before adding the next one. Chile skin is one of the tougher ingredients to pulverize. Lime zest is another.

That's the most high-end scrapple I've ever seen

Bruschetta

Very pretty and tasty looking duck Nick.

I am making that Italian tomato soup with stale bread. Looks and sounds fantastic.