• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

percyn

eG Food Blog: Percyn (2011)

123 posts in this topic

Another question from cold North America:

Fresh Sugarcane juice

Is that glass full of the juice that simply gets squeezed out of the cane?

Yes, it is fresh squeezed sugar cane juice and as Heidi points out, it is ground in a hand cranked or motorized press along with, in this case, ginger and lime to give it some depth of flavor.

I have other pics which I need to download and will post them extracting the juice.

Here is how they extract the juice from the sugar cane.

IMAG0242-1200.jpg

Share this post


Link to post
Share on other sites

Your vegetarian photos made me salivate, just looking at them. :wub: :wub:

I would love to try custard apple ice cream. Aha. Googled it and found it's like a cherimoya. We don't get them up in the far frozen north very often, but I do like them.

Custard apple does taste very similar to Cherimoya but IMHO custard apple has a slightly softer skin, texture and is sweeter.

IMAG0301-1200.jpg

IMAG0304-1200.jpg

Share this post


Link to post
Share on other sites

Happy Diwali percyn! Khandvi looks good, that is one of my fav things. And thanks for vada pav pics - I love those salted chillies you get with them.

Share this post


Link to post
Share on other sites

Everything looks so interesting and incredible. Oh my. :wub: :wub: :wub:


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Loving the photos, percyn.

Is the jalebi dough similar to gulab jamun?

And happy Diwali! I went to a Diwali lunch this week at work and it was one of the most sensational feasts I've had in a long time. I'm STILL full, two days later.


Edited by rarerollingobject (log)

Share this post


Link to post
Share on other sites

Loving the photos, percyn.

Is the jalebi dough similar to gulab jamun?

And happy Diwali! I went to a Diwali lunch this week at work and it was one of the most sensational feasts I've had in a long time. I'm STILL full, two days later.

Kate, I believe Jalebi dough is different from Gulab Jamun, which contains milk solids.

The Jalebi is crispier (they ask you how crispy you like it when they fry the dough) and then it is quickly dunked in the sugar syrup. It is a common sweet found at Indian stores outside India as well. Try it if you see it. I recommend having it with a glass of warm milk.

Share this post


Link to post
Share on other sites

Happy Diwali percyn! Khandvi looks good, that is one of my fav things. And thanks for vada pav pics - I love those salted chillies you get with them.

Happy Diwali and Happy New Year to you!

Here are some fireworks we lit last night.

IMG_1918-1200.jpg

IMG_1920-1200.jpg

For those who may not be familiar, Diwali is a major festival in India (kind of a combination of Thanksgiving, Christmas and New Year) and is widely celebrated. Most schools and business are shut for a few days if not a week or more.

While not technically a Parsi holiday, in true form we never turn down an opportunity to celebrate, often with much gusto.

What? Today is Wed? There must be some reason to party :biggrin:

Share this post


Link to post
Share on other sites

On the 2hr trip from Pune to Panchgani, we stopped by a few places for breakfast and a small farm/restaurant (does not get much more farm to table when they are eat located 6ft apart) to pick up lunch.

The restaurant is located under a large Banyan tree which must be at least 200 years old, if not much more.

IMAG0249-1200.jpg

IMAG0261-1200.jpg

The cooking is done over an open flame

IMAG0252-1200.jpg

Milk source in the background

IMAG0262-1200.jpg

Chickens, minus 1

IMAG0266-1200.jpg


Edited by percyn (log)

Share this post


Link to post
Share on other sites

After driving up the winding mountain roads called Ghats, we reached the center of Panchgani, which was decked out getting ready for Diwali.

IMAG0313-1200.jpg

Snacks of spiced channa and peanuts

IMAG0315-1200.jpg

A form of transport which is stilled used to pack people into Jeeps to take them to nearby areas. Will see of we can hitch a ride one of these days.

IMAG0319-1200.jpg

Share this post


Link to post
Share on other sites

We finally arrive. The cooler breeze is refreshing, but the view is priceless.

IMAG0275-1200.jpg

IMAG0276-1200.jpg

We sit for a late lunch of the Maharashtrian style chicken and spicy gravy we picked up from the farm restaurant.

IMAG0292-1200.jpg

IMAG0295-1200.jpg

We also had green wheat chapatis with a super spicy chili chutney.

After lunch we rode the ATVs around the compound, enough to warrant a quick afternoon nap.

IMAG0306-1200.jpg

Share this post


Link to post
Share on other sites

Loving the photos, percyn.

Is the jalebi dough similar to gulab jamun?

And happy Diwali! I went to a Diwali lunch this week at work and it was one of the most sensational feasts I've had in a long time. I'm STILL full, two days later.

Gulab jamun is made from khoa (milk that is cooked down until it is solid) that has a little flour added and is then deep fried before being put in syrup. Nowadays an inferior version made with powdered milk is common, and if they want to make it at home many people choose this easier way. Not good if you ask me!

Jalebi are made from a batter of flour and yoghurt that is fermented a little before the jalebi are fried. They are then put in syrup. "Cheat" versions with yeast or baking powder also exist nowadays. Take percyn's advice and enjoy with a glass of hot milk - delicious!

We finally arrive. The cooler breeze is refreshing, but the view is priceless.

Looks gorgeous.

Chikki is essentially brittle, usually made with nuts and jaggery.

Just starting to see some new season jaggery here, and lots of chikki is also around. A friend and I demolished a bar over chai a few days ago...too good!

Share this post


Link to post
Share on other sites

Happy Diwali percyn! Khandvi looks good, that is one of my fav things. And thanks for vada pav pics - I love those salted chillies you get with them.

Happy Diwali and Happy New Year to you!

Here are some fireworks we lit last night.

IMG_1918-1200.jpg

IMG_1920-1200.jpg

For those who may not be familiar, Diwali is a major festival in India (kind of a combination of Thanksgiving, Christmas and New Year) and is widely celebrated. Most schools and business are shut for a few days if not a week or more.

While not technically a Parsi holiday, in true form we never turn down an opportunity to celebrate, often with much gusto.

What? Today is Wed? There must be some reason to party :biggrin:

I remember first hearing about Diwali from an episode of The Office :biggrin:

The celebration that you had looks SO fun!!! I'm really enjoying being introduced to all of these new (to me) foods.

Share this post


Link to post
Share on other sites

Loving the blog - having serious flashbacks. I took my family there for a 2.5 year expedition and it's been over a year since we left, so we've been really missing India as of late!

Keep it up, great pictures!


PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Gunnsr42
      Hello foodies. Tell us what work of art you're cooking for your meals these days. 
    • By chefmd
      My son married a lovely young lady from Yakeshi, Inner Mongolia, China.   Mongolian: ᠶᠠᠠᠠᠰᠢ ᠬᠣᠲᠠ (Ягши хот); Chinese: 牙克石; pinyin: Yákèshí
       
      We had a wedding in the US but her family also wanted to have a traditional wedding in China.  DH and I have never being to China so this was an exciting opportunity for us!  We spent a few days in Beijing doing touristy stuff and then flew to Hailar.  There is only one flight a day on Air China that we took at 6 in the morning.  Yakeshi is about an hour drive from Hailar on a beautiful toll road with no cars on it.  I wish we took pictures of free roaming sheep and cows along the way.  The original free range meat.
       
      The family met us at the airport.  We were greeted with a shot of a traditional Chinese spirit from a traditional leather vessel.  Nothing says welcome like a stiff drink at 9 AM.  We were supposed to have a three shots (may be they were joking) but family took pity on us and limited it to one only.
       

       
    • By Panaderia Canadiense
      Wow, this is my third foodblog for the eGullet….  Welcome!   I'll be with you from Palm Sunday through Holy Sunday to give you all a taste of the veritable food festival that is Easter in Ecuador.  As usual, I intend to eat on the streets, visit a plethora of small shops and vendors, and talk about (and eat copious amounts of ) the specialty dishes of the holiday.
       
      A bit of background on me and where I am.  I'm Elizabeth; I'm 33 years old and since the last foodblog I've ceased to be a Canadian expat in Ecuador, and become a full-fledged Ecuadorian citizen.  I run a catering bakery out of Ambato, and I deliver to clients on the entire mainland.  I've got a large customer base in nearby Baños de Agua Santa, a hot-springs town about an hour downslope of me to the east; I'll be visiting it on Wednesday with close to 100 kg of baked goods for delivery.  Ambato, the capital of Tungurahua province, is located almost exactly in the geographic centre of Ecuador.  It's at an average elevation of 2,850 meters above sea level (slightly higher than Quito, the capital) - but this is measured in the downtown central park, which is significantly lower than most of the rest of the city, which extends up the sides of the river valley and onto the high plain above.  We've got what amounts to eternal late springtime weather, with two well-marked rainy seasons.  Ambato has about 300,000 people in its metro area; it's the fourth largest city in the country.  But maybe the most important thing about Ambato, especially to foodies, is that it's a transport hub for the country.  Anything travelling just about anywhere has to pass through Ambato on the way; it gives us the largest, best-stocked food market in South America.  I have simply staggering variety at my fingertips.
       

       
      This view, which was a teaser for the blog, was taken from my rooftop terrazzo.  It is a fraction of the panorama of the river valley that I see every morning, and since Easter is traditionally somewhat miserable weather-wise, the clouds stick to the hilltops.  The barrio you can see in the middle distance is Ficoa, one of the most luxury districts in the city.  Ambato is notable amongst Ecuadorian cities for having small fruit farms (300-500 m2) still operating within city limits and even within its most established barrios - it's from this that the Ambato gets one of its two sobriquets: The City of Fruits and Flowers.  The tendency for even the poorest barrios to take tremendous pride in their greenspaces gives the other: The Garden City.  My barrio, Miraflores Alto, is a working-class mixture of professors and labourers, and my neighbours keep a mixture of chickens, turkeys, and ducks in their yards; someone down the hill has a cow that I frequently hear but have never seen.  Consequently, if the season is right I can buy duck eggs from my neighbours (and if the season is wrong, entire Muscovy ducks for roasting.)
       

       
      Today, I'll be doing my largest fresh-food shopping at the Mercado Mayorista, the largest market of its kind in South America - this place covers nearly 30 square blocks, and it exists to both buy and sell produce from across the country.  Sundays and Mondays it also opens up to a huge, raucous farmer's market where smaller quantities are available for purchase.  Sunday is the day of the freshest food and the largest number of vendors.  And I'm going to cross more than half the city to get there - I've moved since the last blog, and my new house, on the slopes of the river valley is further away than the old one on the high plain.  I promise to take many pictures of this - particularly close to the High Holy days, the Mayorista is alive with vendors and there will be special sections cordoned off for sales of bacalao, truly enormous squashes, and if it follows the previous years' trends, a festival of Hornado (about which more later).  Apart from mangoes, which are just finishing up their season, it is harvest time across the country, and the Mayorista will be well stocked with all manner of fruits and vegetables.
       

       
      To start us off, I'll demystify one of my teasers a bit.
       

       
      The Minion head that peeks out of my cupboard every day belongs to my jar of ChocoListo, the Ecuadorian equivalent of chocolate Ovaltine.  Since I gave up coffee for Lent, it's my go-to morning beverage.  ChocoListo normally comes in the plain white jar with orange lid that you see in front of the Minion; that's now my hot chocolate jar because I just couldn't resist when the company came out with the specialty jars.  I firmly believe that one is never too old to have whimsical things!
       

    • By therese
      Good morning, y’all, and welcome to the party chez Therese.
      As per the teaser, this week’s foodblog does indeed come to you from Atlanta, where I live with my two children (hereafter known as Girl and Boy) and husband (hereafter known as The Man). Girl is 11, Boy is 14, and The Man is old enough to know better.
      Atlanta’s huge: the total metro population is about 4 million, and there are no physical boundaries to growth like rivers or mountain ranges, so people just keep moving (and commuting) farther and farther out of town. Atlantans can be divided into ITP (inside the perimeter) and OTP (outside the perimeter), the perimeter referring to the interstate freeway that encircles the downtown area and surrounding neighborhoods, separating it from outlying suburbs. The politically minded may note that these areas could be designated red and blue. I’ll let you figure out which is which.
      We’re about as ITP as it gets, with home, work, school, and restaurants all in walking distance. The neighborhood’s called Druid Hills, the setting for the play/movie “Driving Miss Daisy”. The houses date from the 1920s, and because Atlanta has so little in the way of “old” buildings the neighborhood’s on the National Register as a Historic District. Charming, sure, buts lots of the houses need some updating, and ours (purchased in 1996) was no exception. So we remodeled last year, including an addition with a new kitchen, and this week’s blog will look at the finished product.
      So, some encouragement for those of you presently involved in kitchen renovation, some ideas for those who are considering it.
      But never mind all that for the moment: What’s for breakfast?


      Dutch babies, that’s what. And even better, these Dutch babies are produced by my children, the aforementioned Girl and Boy. The first picture is right from the oven, the second is after the somewhat messy job of sifting powdered sugar on top. They are delicious (the Dutch babies, I mean, not the children) and a great weekend treat.

      The Man drinks coffee in the morning whereas I prefer tea. He's not up yet, having played poker last night. I'm hoping he makes it out of bed in time for dinner.

      I also eat fruit whereas he prefers, well, anything but fruit. This is not such a bad thing, as it means that I don’t have to share the fruit. Pomegranates are a pain to eat, but not so bad if you’re reading the newspaper at the same time. This one’s from California, but you can also grow them here if you’ve got enough sunshine (which I don’t).
    • By Shelby
      Good morning, everyone and happy Monday!  
       
      It's me again....that girl from Kansas. 
       
       
      This is VERY spur-of-the-moment.  I was sitting here yesterday thinking of all of the canning etc. that I needed to do this week and I thought, well, why not ask you guys if you want to spend the week with me while I do it?  I got the ok from Smithy so away we go!
       
      This will not be nearly as organized as my first blog was.  But, really, when does a sequel ever measure up to the first?     
       
      Most of you know all about me--if you missed my first blog you can read it here.
       
      Nothing much has changed around here.  Same furry babies, same house, same husband  .
       
      Right now we have field corn planted all around the house.  In the outer fields we have soybeans that were planted after the wheat was harvested.  Sorry for the blur....it was so humid the camera kept fogging up.
       

       
      I just came in from the garden.
       
      I snapped a few pictures....for more (and prettier) pictures you can look in the gardening thread.  I always start out saying that I will not let a weed grow in there.  By August I'm like..."Oh what's a few weeds" lol.
       
       
       
      Here's a total list of what I planted this year:
       
      7 cucumbers
      8 basil
      23 okra
      4 rows assorted lettuce
      20 peppers-thai, jalapeño, bell, banana
      4 rows peas
      5 cilantro
      1 tarragon
      2 dill
      many many red and white onions
      7 eggplant
      3 rows spinach
      57 tomatoes
      5 cherry tomatoes
      7 rows silver queen sweet corn
      11 squash
      4 watermelon
      2 cantaloupe
      6 pumpkin
       
      I killed the cantaloupes...and I tried damn hard to kill the squash lol.....sigh...squash bugs came early this year and we sprayed with some kind of stuff.  WOW the plants did not like it, but they've come back and are producing.
       


      I just love okra flowers

      Found some more smut   
       

       
       
       
       
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.