Miss J
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Posts posted by Miss J
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I would have to ask that of a Morrocan
Tajine is a special vessel, and yes, shape does influence the way the dish turns out.That's it. I am SO getting a proper tagine. I just won't be able to rest until I've relegated my bog standard Le Creuset to Euro-stew duty.
Miss J
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Hey - I've been making Panch Phoron Potatoes as part of my brunch menu for ages, but I didn't realise that they were Bangladeshi. They're great with fried eggs and slices of very ripe tomato.
The recipe came from Nigella's How to Eat book, and supposedly originated from Salmon Rushdie's FIRST wife. The whole spices called for are black mustard seeds, fennel, fenugreek, nigella seeds and, um...something else. Tumeric and chile get added to the diced potato mixture a bit later in the recipe.
Miss J
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Or in NYC. But frankly there aren't any real houses with property in either city, are there? Just Brownstones and row houses with a postage stamp garden? Not that we have a lot of propery, our property is about 85 x 100' and most of that is front yard, our back garden is pretty small.
There are, but they tend to belong to Madonna.
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The dish you mention falls under the category of Bhaji. In the west most people associate this with cricket ball size fried onions which is actually quite nasty,
Oh God, they really are. I am still scarred by the first "bhaji" I ever had in Camden Market (!) seven years ago - round, crusty on the outside, and full of slimy, oily, tandoori-red half-cooked onions in the middle.
Makes day-glo sweet&sour pork seem almost benign in comparison.
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Rachel, I'm still insanely jealous. Living in London, where they're starting to talk about 50-year mortgages to help first-time buyers get into the market, houses seem like incredible luxury items. Whenever I go back to Canada, I'm always struck by just how much SPACE everyone seems to have.
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I'm still mourning for a discontinued one - Okanagan Premium's Cherry Cider. It was made of pure, dark cherry juice and tasted as rich and devilish as a good glass of port.
Obviously, it was far too good to stay. Now they sell a dumb apple version with a bit of "cherry flavour" and pink colouring. Much like the raspberry cider Yvonne describes :confused:
Miss J
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Thanks for starting this, Simon.
I'm really curious about the famous Bangladeshi fish dishes, and about the types of fish used in them. Can we get the same kinds of fish here, i.e. airfreighted in like the black and white pomfret was for the Selfridges Bollywood promotion? Or are there preferred substitutes for particular type of fish/dishes?
Miss J
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Wow.
I have to echo anil - your kitchen in HUGE. I'm dying with jealousy over here. When you're walking around feeling displaced during the remodel, just remember: I do all my cooking in a room that's only 6ft by 5ft. And that how big it is BEFORE you take into account the floorspace consumed by cabinets. :wow:
Miss J
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My food tastes have definitely moved on. My mum cooked good, healthy, perfectly tasty food (and the homegrown organic veg and homemade bread contributed a lot), but none of it was terribly exotic.
There are some favourites I have from childhood, but they really are for comfort rather than a hypothetical last-meal-on-earth. (Although come to think of it, what better time for a little culinary comfort would that be?)
My current favourites are complex, spicy, aromatic and usually Asian.
My comfort foods are usually meaty, home-y and salty - though not necessarily all at once. No chocolate for this girl when she gets the blues!
Miss J
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I would definitely like to know a lot more about Bangladeshi food. Although I'm afraid I'll be a silent and appreciative lurker rather than an active participant in the discussion.
Miss J
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Tagines - I love 'em. I like their rich flavours, combination of sweet & savoury, and beauty of the elegantly shaped casserole they're cooked in.
Does anyone have a favourite tagine? How about comments on the pot, and whether or not you can ever truly duplicate a real tagine without having a dedicated tagine cooking pot? Does the Le Creuset version work, or is it just a waste of money (rather like their wok)?
Miss J
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My pepper of the moment is the facing heaven chile - rounded, red, and with a clean "tea-flavoured" heat (as it's described on the site where I buy it, and I agree).
It smells really nice when it's quickly turned in some hot oil, too. And it makes a lovely bright-red jar of chile oil.
Miss J
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Hey, as long as yvonne is asking about perfect french fries, I want to piggyback her reserve question and ask about lotus root chips. What's the best way to do them? I've only just recently been thinking about the possibilities of deep fried lotus root, but am inexperienced when it comes to cooking in more than just a skiff of fat.
Okay, I admit it. I'm a deep-frying virgin. :wow:
Miss J
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I see the next weekend being up to my eyes in entrails
*blink*
That's the sort of statement that could give someone the wrong impression, Simon. I bet you scare the bejezus out of evesdroppers at dinner.
Miss J
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Why the hell would anyone watch footie on the net? The streaming would be bloody awful. Besides, my workplace is showing it on the big screen in the bar, and we got free bacon sarnies when we showed up early this morning as well. Bonus!
Miss J
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Am I a bad person if all I had for dinner last night was a HUGE bowl of strawberries with 15-year-old balsamic vinegar and cracked black pepper?
Miss J
(Who me - balancing my meals?)
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We've had them made by our Chinese friend's mother. She stuffed a pork mixture between two slices, battered, then fried them. I'll email her this thread to see if we can get a recipe.
They were good, but had too much five spice powder in them. I hate that flavor when its too strong.
Either way, I'm still fascinated. I'll just be sure to go easy on the 5-spice powder if you're able to pass the recipe my way.
Miss J
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Wow - Suvir, that sounds pretty amazing. I've obviously not given the lotus root enough consideration!
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Boiled eggs.
(Sorry cabrales.)
Miss J
Even if they're humerous eggs?
Especially if they're humorous eggs.
Miss J
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Sometimes I make a creme patissiere and just eat it.
Wow - Nina, that manages to be both high-brow AND low-brow at the same time.
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I've just had the most terrible image of myself sending Charlie Trotter a series of awful, creeping, stalker-ish letters desperately seeking his permission to deep fry some lotus root.
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Well...can you?
I've been thinking that it could make some lovely, lacy crisps (if I had a mandolin, and if I had some fresh lotus root), but I've no idea whether it would be a suitable thing to fry. Has anyone tried it?
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Boiled eggs.
(Sorry cabrales.)
Miss J
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And by the way, is it politically correct to say fireMEN? Aren't there also firewomen-- and if so, what do we call the collective group??Tell me its not firepeople!
I'm sure "fire fighters" pretty much covers all possibilities without making anyone cringe...
Love at first bite: are your childhood
in Food Traditions & Culture
Posted
While not exactly "definitive" on the very large subject of cooking and anthopology, Claudia Roden's Book of Jewish Food is a wonderful combination of recipes, history and anthro. I found the section on Ethiopian Jewish cooking particularly fascinating.
Miss J