patrickamory

That is mostly rendered pork fat, with a little bit of vegetable oil. I would have skimmed it but partner likes it so much! The darker liquid is from the cooking.

Hi rotuts, it's a combination of Dunlop and a Hunanese version from eGulleteer Prawncrackers. Details here: Red-braised pork I've deep-fried the entire piece before, but really you only need to fry the skin, which is what I did this time. Really simplifies the process. Also, you can sub water for the chicken stock. In fact, this is an incredibly easy dish.

A meal from Land of Plenty. Dry-fried beans: And red-braised pork:

Wonderful looking bouillabaisse Steve

I believe Western style garbanzos are identical to regular Indian / Pakistani chana, not split, and that is what is meant to be used.

Thanks percyn, this is interesting. I wonder whether this would give me the result I'm seeking, though. Perhaps the chickpea chaat served at the Pakistani delis here is not actually chole, but another chickpea preparation?

Oh. My God. Mouthwatering Chris. And incredible photo.

Paul I think your dish presentation is just fine. I made chole (chana masala, channa masala) last night: It was tasty but I know it can be much better. Can any Indian/Pakistani/Punjabi experts please chime in on the chole thread?

Reviving this thread (there are actually two chole threads but this one seems to have a bit more meat to it). I love chole / chana masala at the Punjabi taxidriver take-out places in New York, and would love to replicate it. I tried this recipe: http://www.sailusfood.com/2011/03/16/punjabi-chole/ And it's fine, but nowhere near as unctuous and delicious as the stuff from the taxidriver place steamtables. Maybe because this is a Delhi recipe, thus from India, even though it's called Punjabi Chole? The taxidriver places in New York are, I believe, Pakistani. I realize that the Punjab is divided between India and Pakistan anyway, and this recipe is vegetarian so could be eaten by people of most religions and backgrounds... but I wonder whether anyone has any tips for a chole recipe closer to what I get at places like Lahore Deli and Punjab Grocery & Deli in Manhattan? Some things I noticed that are lacking in this recipe that others use: - garlic (or garlic-ginger paste) - dried mango powder (amchoor) - though dried pomegranate seeds (anardana) are used instead - lemon juice - tamarind paste - methi leaves - fennel seeds Any recommendations? I did use nice dried chickpeas, didn't pressure-cook them... but the chickpeas weren't the problem I don't think. The recipe just came out somewhat spicy and one-dimensional. I don't mind spice, but it just didn't have that mouthwatering, meaty fullness that the cabdriver delis have in their chana. Thanks for any tips.

Amazing pulled pork Ashen!

Black bean soup from the Rancho Gordo cookbook. Contains tomatoes and garlic roasted with olive oil and salt. Beans were the midnight black.

I bought a replacement - dinged corner unfortunately. Is issue 1 actually selling at those prices, or are they simply the prices being asked? Big difference...

A simple and highly recommended Lidia Bastianich recipe for pasta with sausage and fennel. She always seems to make creative use of pasta water and wet pasta and the result is better bonding of sauce to gluten. They keys seem to be: use really good Italian sweet sausage, allow each ingredient to caramelize separately, and carefully time the pasta and sauce to allow the two to combine properly. My poor photography skills do not do justice to this dish. I will be making it again. (Edit: tried adding a second photo)

You can definitely use the food processor for the mirepoix ingredients. They will be reduced to sauce no matter what.

Good to know, thanks guys.

Very impressed with your stamina and rigor in getting into something you didn't initially like. Not too many people do this as adults.

For the fourth, dry-aged prime strip seared under the broiler and served rare: And an arugula and tomato salad with fresh hyssop and summer savory from the garden:

Yummy. Bruce when you say you're getting closer, are you saying you're still not satisfied with your larb?

We use these things and they're great. Have never broken or lost a glass since we started using them. http://www.wineenthusiast.com/stemgrip-dishwasher-wine-glass-rack.asp

I'm not from San Diego obviously but... 8 pages and nothing on Saffron? I'm a huge fan of Su-Mei Yu's Thai cookbook, Cracking The Coconut. How is her restaurant - assuming it's still there?

Let's not forget Rancho Gordo's excellent Oregano Indio.

Wow, I'm really intrigued. I love lardo. Now I want to eat pancetta straight up! But I agree with slkinsey - a lot of the pancetta available here has that wet, American bacon look, wrapped up in its spiral and vacuum sealed in plastic. It doesn't feel like something that's been dry cured and hanging in a salumeria. I'm guessing that somewhere like Eataly has the right stuff. I shall investigate.

Mjx, I think the tip is not to attempt to try sealing in the juices, because it's clearly impossible

Really impressive Ken. And are you growing holy basil??

Soba that pasta looks perfecto. Last night I made a 4-hour Paula Wolfert preparation from Clay Pot Cooking - lamb with melting tomato and onion in a tagine. In order to mimic the Moroccan hearth with clay above and below, you do the main long braise stovetop, then add sugar and cinnamon and roast at 350, and finally add extra oilive oil and broil for 5 minutes to get a char. You then layer with Moroccan breads. It was sensational - I highly recommend this, if you can find lamb shoulder arm chops and the elusive cubeb berries.