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sartoric

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    Northern Rivers, Australia

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  1. Northern Thailand also has hot springs where you can cook eggs !
  2. Without the Arctic char and Langoustines though. I have been to NZ, but not the far south where glaciers lie. It is on the fridge list.
  3. Maybe you misunderstood, it’s KennethT going to Penang at Christmas. Unfortunately I have no travel plans on the horizon.
  4. Thanks from me too @KennethT. I’m unlikely to get to Iceland in this current life, so I appreciate seeing it through your eyes. Looking forward to Penang at Christmas.
  5. Oh my gosh, those drumsticks. We have tried growing them here, not successfully yet. It’s been too wet. Umm, also those dosas look fabulous.
  6. All looks fabulous @Kerala. So jealous of your trip with family, I reckon it would be a huge difference to being a western tourist. I think someone else asked the question about the spice mix on my thread. IIdidn’t know at the time, so it’s good to solve the mystery. Jew town was pretty fascinating, and the synagogue was a first for me. Did you know every handmade tile is different ?
  7. Thanks so much for this. Takes me back to our time in Kerala, which we very much enjoyed.
  8. Wow, that was a fabulous meal ! Thanks so much for taking the time to share with us.
  9. @KennethT I wanted to buy a string hopper device in Sri Lanka but lost interest when the vendor wanted $50. He clearly thought I was born yesterday.
  10. Putting tomato juice in the fridge now ! Oh my, that Bloody Mary. Thanks for sharing.
  11. This is also how you make paneer, the firm Indian cheese. It’s pressed into blocks rather than broken up.
  12. I got my copy of Dishoom in the post yesterday. Jumped right in making Chicken Berry Britannia from page 232. It was delicious despite no cranberries.
  13. It was a Sami Tamimi recipe found by Google. Sliced green chillies and salt in the fridge for 3 days, then blitzed with cider vinegar and lemon juice. Simple and helps when you have a glut of green chillies.
  14. This was a Moroccan tajine of wings with chickpeas, olives and preserved lemon. I grew and preserved both the olives and lemons. In the sauce is a fiery harissa from home grown chillies. The green stuff on top is shatta and a sprinkling of parsley, both also from our garden. It was even better for lunch the following day.
  15. It’s not crisp, soft I guess. I made the curry sauce first, fry mustard seeds, add pounded ginger and black pepper, blended onions and green chillies, curry leaves, sliced garlic, loosened with coconut milk then add the wings and potatoes. Tamarind goes in last with a sprinkle of garam masala.
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