Kerala
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Posts posted by Kerala
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The only time I ever got sunburnt. I'm sure dehydration and salt depletion played a part in making those souvlaki and plastic bottles of water amongst the most beautiful things I've ever tasted!
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Looking forward to this.
I went to Athens Inter-Railing as a teenager lo, many moons ago. My budget was tiny, and there was a heatwave so it was 30C at dawn, but the souvlaki I had on the street has stayed with me as a highlight and reference point all these decades later.
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On 2/17/2024 at 1:08 PM, weinoo said:
Ooh, that stopped me in my tracks. Like someone designed a snack just for me!
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Fish pie. I made too much of the white sauce, so I made a central well in the pie to let it bubble up rather than boil over the sides.
I mixed some of the excess sauce into the mash after some thought. Butter, flour, milk, cream, nutmeg, bay leaf, a handy bit of ground pepper and a pinch of salt... actually works great in mash!
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Don't hold back. Cook now!
The Mark Wiens Keralan fish curry is failsafe and easier, and will taste good!
If it's not right, do it again a couple of times, and it will be better each time. You have the advantage of knowing when it tastes right.
Equally with the fish molly, go for it! With both these dishes, the risk as an inexperienced cook from Kerala is overcooking rather than undercooking.
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4 hours ago, YvetteMT said:
I had the same notion before we started looking harder at them. We try very hard to eat what we hunt and this lion was not on the exception list! Mountain lion is highly regarded as some of the best game one can eat. The one thing one to be aware of is that they (and bears) are known for carrying Trich so handling of raw meat and cooking to temp is important.
Fwiw, the texture is very similar to pork, the odor when raw is not unpleasant, no gamey odor. (The animal itself stinks!)
We also eat black bear and it's delicious as well.
Fascinating. I'd never have thought to eat either bear or lion. To be fair I'll probably go to my grave never having eaten either. Interesting to know, though.
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4 hours ago, Smithy said:
I had some idea that apex predators weren't generally good to eat. Am I wrong about that?
Longpigs.
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Any pictures, by chance?
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Eggs, Cumberland sausage, bacon, white pudding and a tomato, with a nice mug of tea.
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Shepherd's Pie. Always with plenty of mash.
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It's such a an international metropolis that London is great for non-English food. I'm looking forward to eating again at Hakkasan in June.
Tayyabs for Punjabi food.
I'm not a Londoner so I hope a lot of people jump in with recommendations.
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I love music. I do often have it on when I'm cooking, but if I'm cooking I'm so focused on the process that the music is irrelevant. I'd never thought about it before reading this.
Lately it's been Khruangbin, which is largely non-verbal.
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My wife's cousin and her husband stayed with us for a few nights on a visit to Europe from Australia. Nepalese family get together= mo:mo!
Different levels of expertise forming the mo:mo
But it all tasted great!
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On 4/8/2024 at 5:07 AM, Honkman said:
Shepherd’s Pie - ground beef, carrots, peas, onion, garlic, tomato paste, thyme, Worcestershire sauce, flour, chicken broth and obviously topped with mashed potatoes made with russets, milk, egg and melted butter
Was this finished under the grill or all in the oven? You really got the mince quite dry - perfect. If it's beef, I'd call it cottage pie. Lamb for shepherd's pie. No garlic in mine as I'm pretending to be an English shepherd in 1920, but that's just me!
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20 hours ago, dcarch said:
😊
Sunny Side Up EggclipseJust amazing.
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Breakfast is generally not a planned meal for me.
Avocado toast with three slices of anchovy, mug of tea to the side.
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The ciabatta was toasted in the bacon fat seasoned pan.
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Chicken on orzo, made by the wife. Quite a new addition to our menu and the third or fourth time she's done it but getting better and better.
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Roast lamb, cauliflower cheese, roast potatoes, honey and soy glazed carrots, Yorkshire pudding.
Tarte Tatin.
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On 3/29/2024 at 6:17 PM, blue_dolphin said:
Somewhere or other, @KennethT mentioned that he liked pear slices browned in butter with lots of black pepper so that's what I made. Maybe a little more caramelized than I intended but still quite excellent.
The left half of the toast got gorgonzola and the right was Mt. Tam, both excellent with the pear which I will remember as they would be great in a salad or dessert or alongside a nice piece of pork.
I must try this. Every which way.
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The ciabatta was toasted in the bacon fat seasoned pan.
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One of my trainees gave me these today at the end of her 6 month rotation in General Practice.
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Prosciutto cotto and gorgonzola grilled on toast. A nice supermarket tomato, olive oil, grey sea salt. Very satisfying.
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Dinner 2024
in Cooking
Posted
Keeping it simple.