forever_young_ca
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Posts posted by forever_young_ca
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Thanks BBhasin - I think I stacked them when warm and made them go soggy.
I must get to work now, but will post some tentative thoughts on my menu tonight. I would really appreciated any help and/or suggestions.
Thank you for your interest in my post. I have been going through my limited selection of cookbooks - several M. Jaffery, Monica B., and a few other miscellanouse bits and pieces. I have also been going through the various receipes on this thread to get some ideas. As I said before, I am not an expert but have cooked and enjoyed eating Indian food for about 30 years. My first exposure was through a boyfriend that was from the Punjab while I was in University - yes I just dated myself !
I have a few receipes from those days as well. I have been fortunate enough to visit India a few times over the years as well.Because of the large number of people I was thinking of serving it buffet style - with some stand up appies to start.
More details tonight. Please do not be toooooooooo hard on me if I show my ignorance on the subject. I know this is a very sophisticated group in this forum, but I would love to learn from the experts!
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Please, please, I don't want to be rude, but 'East Indian' - in the sense that I think you are using - is a completely crap term. I know its used in the US to distinguish Indian dishes from West Indian dishes, but I think on egullet.com at least one could be entitled not to see it.
I did not mean to be rude, sorry if I offended. Being from Vancouver, Canada, the term "East Indian" is commonly used to distinguish from our west coast natives. I was simply using the lexicon that I am used to and that is accepted by everyone where I live.
Thank you for your suggestions regarding parathas. I have tried rewarming them. However, I did find that they developed a greasy texture that they did not have when they were fresh. They also tasted slightly "doughy" to me. Perhaps I did something wrong?
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I used a Madhur Jaffrey recipe and it actually came out very good, considering it was done in a regular oven
I made naan last night using MJ's recipe and was very pleased. Her receipe uses yeast, baking powder and egg. They puffed up like tear drop shaped ballons. My husband and I had the butter or no butter discussion, but I found that I liked them brushed with melted butter after they came out of the oven. Also I love them with the onion seed as well.
I have a question for the experts (since I am not one) - I am planning an East Indian dinner for 15-20 people in a few weeks. I haven't got the menu set in stone yet (suggestions are welcome), but will serve it buffet style , with tables set up to eat at on the lawn. I am wondering about breads. I love most of the breads - chapatis, pappadums, pooris, naan, etc. However, it seems to me that most breads are best straight out of the oven. Given the time pressures of a muti dish dinner I think that I probably don't want to fuss with last minute bread preparations. Is there a bread that (1) I can do before hand and reheat or (2) do most of the prep before and minimal fussing at the last.
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It is made using a large box of Orange Jell-O (used in powder form, no water added) simply mixed with a large tub of small-curd cottage cheese, one small can of drained crushed pineapple, one small can of drained mandarin orange segments, one small package of chopped walnuts, and a large tub of Cool Whip.
I can't believe this - I was raised on the Canadian prairie & this was my mother's "must do" salad for every special occasion - Christmas, Thanksgiving, etc. It is the same receipe minus the walnuts. I have a niece in her 30's who still makes this "salad" as Christmas would not be Christmas without it!
It is a small world!
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i have the 10" non-stick All Clad saute pan & love it. I have had a series of cheaper ones but found that eventually the coating flaked off when on high heat. I have not had that problem with the All Clad.
I have had the pan for about 8 months and have been reasonably careful with its care, but not obssesively so. Originally I thought that I would get it just for eggs, but have ended up using it for much more. It does not have a scratch on it.
I would look around for a sale. There is no need to pay the full retail price for All Clad.
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the lemongrass I get is pretty fibrous
If you grate lemon grass on an angle using a fine microplane grater the fibrous bits will be left behind and the good bits very finely grated for whatever dish you are making. I use this method all the time and it works great.
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Marlene - I just thought I would let you know I used my All Clad roti pan tonight for the first time to roast a chicken - absolutely terrific results.
I roasted a free range chicken very simply - the skin was crispy, the meat (even the breast meat) was juicy & succulent and the pan made the most amazing jus. I am sold! I got the large pan and love it so much I am going to go on the hunt for a deal on the small one as well.
The rest of the meal - Isreali couscous with wild mushrooms, broccoli, washed down with a 1989 burgundy. Dessert was strawberries done in grand marnier over coconut ice cream.
Thanks for your earlier help on the thread.
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whats the recipe? i have to make a saffron cream sauce but have no reference point really.
I emailed you the recipe last night so not to infringe on copyright - I hope you received it.
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I will gladly give you the recipe if the copyright police tell me that there is no copyright infringement - am I ok to do this?
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Thanks all for your help. It makes perfect sense that the "pulp" would be the seeds, now that I think about it
Also, the photo probably is edited. The recipe calls for saffron, but the picture in the book does not look "yellow" enough to have saffron in the sauce. Editor's license I guess.
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I am making a special dinner and for the first course I wanted to do "seared scallops with a saffron-vanilla cream" from the Lumiere cookbook.
Basically the recipe calls for a reduced chicken stock/saffron/cream mixture. To the strained reduced mixture the recipe says "add vanilla pulp, bring to a simmer and swirl until the vanilla has been incorporated into the sauce. Remove from heat and add in butter".
My questions are:
!) is vanilla pulp just the exterior of the bean or does it mean the seeds inside?
2) the recipe does not call for straining, so would I not have little bits of vanilla floating in the sauce? The picture shows a very pure looking sauce.
For anyone with this cookbook it is on page 140 & 141.
I want this to be a wonderful dish so any help would be appreciated.
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I swore I would never return to JF's a few years ago after an overpriced, very bad meal.
I had ordered grilled halibut that was to be served with potatoes. When the order came the halibut was about three bites large and the two bite size pieces of boiled potato were almost raw. All this for the amazing price of $20. Now I hardly ever complain in a restaurant, but for my $20 I figured that I should at least get cooked potatoes. I very nicely indicated to the waiter that the potatoes were not sufficiently cooked - I was not rude at all. In a very smarmy, condesending voice he explained to me that the chef does all his vegetables al dente and that perhaps I wasn't a sophisticated enough diner to appreciate potatoes cooked in this manner! Now, maybe it is just my taste, and while I don't like most vegetabes cooked to mush, I do like boiled potatoes with no crunch! Call me silly. Needless to say, I left hungry & upset vowing never to return.
Prior to that I must say that we had enjoyed many meals in the dining room - and I am not even tall, blonde or skinny.
I must say the photos have made me want to try JF's again. Perhaps it is time to get over my sulk and see if the food and service quality have improved.
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I don't know if it available in the USA. The web site only lists Vancouver area stores. If you are interested in getting some try going to the web site http://www.basiloliveoil.com/ and either ordering on-line or contacting them to see if they have a US distributor.
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I bought some of the organic Eleni olive oil at the Gourmet Warehouse about a month ago when they were offering some free tasting samples. I think if I had hung around the tasting table any longer they would have kicked me out of the store
- it is indeed wonderful stuff & is worth every penny. If you live in the Vancouver or lower mainland area their web site gives a long list of stores that carry their product.
It is delicious!
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I used Lindt 84% - because that is what I could get at my local London Drugs. It worked very well, but then I don't like overly sweet things, so maybe it is just my taste.
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I am now the proud new owner of the All Clad large Roti pan.
I was the successful winner tonight on an Ebay auction - got it about $110 Canadian cheaper on Ebay than I found it in local Vancouver stores (even with a 25% off sale at Ming Wo.) The big plus on Ebay is there is no 7% GST nor 7.5% BC sales tax.
I can hardly wait to get it - am so excited - must decide what I will roast in it for the first time.
Thanks to everyone for all your help.
PS - Both Winners & Home Sense have very good prices on Le Crueset. I checked it out last weekend, but was saving my pennies for the Roti pan.
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Mont D'or (the best cheese ever made)
Epoisse
Cantal or Cheddar (tied for 3rd)
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Marlene - I am almost convinced - I know how much I love my All Clad saucepans. Which model of the larger one did you buy - the one with the rack (which is cheaper for some reason) or the without the rack?
Does the All Clad roaster produce the YCBs?
The problem I see with a sheet rack (I have used them in the past) is purely a personal one and based on extreme laziness on my part - I hate cleaning them! The one I have used looks disgusting at the moment and is warped beyond redemption. I was hoping to be able to put the new roaster in the dishwasher. I know a waste of water, but I am the first to admit I love to cook, but hate to clean up!
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Indian Breads
in India: Cooking & Baking
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BBhasin - I was thinking about your suggestions regarding my parathas. While they were delicious while fresh and warm they were disappointing when reheated. I think I did two things wrong - 1) I believe that I cooked them on too high a heat, thereby not quite cooking the flour 2) Stacking them while warm, causing them to go soggy. I will try your suggestions.
Thank you also for your interest in my menu. Unfortunately, due to unforseen personal circumstances, the dinner was cancelled yesterday. It will perhaps get revived at a later date.
This is my first experience on posting to this forum and I will hestitate to do so again. I am not going to participate in a debate on this, but I feel that I cannot let Vikram's reply go without comments. I posted an innocent question in a "food" forum using a terminology that is well accepted where I live. Vikram's response was unrelated to my question and based on certain incorrect assumptions about where I live and the background of the usage of the term "East Indian". Perhaps I am too sensitive, but I thought the post was vitriolic and unnecessary. I will continue to read the informative food related posts with interest and continue to cook and enjoy the recipes from this forum, but will certainly think twice about posting. Life is just too short!