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Floyd Cardoz' article in Fine Cooking magazine


Roy
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The latest issue of Fine Cooking has an article on spices, tarka, bhoona and a recipe for short ribs by Floyd Cardoz (Tabla) that was simply scrumptious. I'm wondering what other forum visitors thought of the short article.

Roy

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Could someone please explain bhoona? Thanks in advance.

(Sure, I suppose I could Google it, but isn't teaching part of what this society is all about? :smile:)

Michael aka "Pan"

 

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Could someone please explain bhoona? Thanks in advance.

(Sure, I suppose I could Google it, but isn't teaching part of what this society is all about?  :smile:)

My 2 cents worth:

Bhoona technically is roasting but the word is used loosely to include searing and skillet/pot cooking involving some fat where the meat/veggies acquire some black tint on their skin.

Hope this helps.

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