[Barcelona 2024]

We really enjoyed Can Vilaró. But it's been a while.

[Canned sardines & other tinned seafood]

Two cans of Bogar sardines from Toronto last week, the top one from Barcelona Gourmet on the Danforth, the bottom from Maselli's Supermarket a two minute walk down the street.

 

 

[New Way To Batch Cook Hard Boiled Eggs: Yes or Yuck]

5 - 6 minutes for runny yolks, 8 - 12 minutes for creamy or firm. Depends if they're room temperature or out of the fridge.

[Canadian Herbs and Spices]

Aboriginal people in the Yukon use Labrador Tea as medicine. Good for colds and chest infections. Boil a handful  in a pot of water for about five minutes and add a couple of tea bags. 

[eG Cook-Off #80: The Aromatic, Exotic Flavors of Curry]

On 9/22/2018 at 8:00 AM, Okanagancook said:

@sartoricWelcome back!  Lovely looking plate.  Thanks for taking the time to post.  I have a couple of questions.  

 

Do you think mustard oil adds flavour to the dish?  I have not used it.

 

I've seen the use of white poppy seeds in pastes before...Madhur Jaffery's recipes I think.  Why are they included?  Is it to bind the rest of the spices for frying or as a sauce thickening agent?

 

I like the look of the rice and dal is my favourite legume dish. 

 

Will you be taking us along on your Rajasthan and Punjab trip (typing while on my knees)?

 

Not sure how to post here, but Julie Sahni has a good recipe for hot and sour garlic-braised eggplant that uses a cup of mustard oil. She gets you to heat it until smoking and then let it cool before proceeding, to get rid of the bitterness. It's in "Classic Indian Vegetarian and Grain Cooking". Our go to recipe for red lentils is in that book too, Bengal Red Lentils with Spices. 

[World's best cookbooks]

Wolfert, Jaffrey, Roden, Sahni (more the Vegetarian and Grain Cooking), and Dunlop.