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It's been more than a year in which international travel was challenging to impossible, but gladly this is changing, as more countries are able to vaccinate their population.
Greece had managed to return to a state of near normality, and opted to allow vaccinated individuals to enter. And so I decided to go on a slightly spontaneous vacation (only slightly, we still had almost a month for planning). To the trip I was joined by my father, to whom I owed some good one-on-one time and was able to travel on a short-ish notice.
Many people are yet unable to travel, and many countries are suffering quite badly from the virus, and therefore I considered if I should wait some time with this post. However, I hope that it will instead be seen with an optimistic view, showing that back-to-normal is growing ever closer.
We returned just a few days ago, and it will take me some time to organize my photos, so this is a teaser until then.
What sorts of mustards do you like? The type of mustard I like is pungent without a hint of sweetness (fie upon honey mustards), but not too vinegary. Inglehoffer's Stone Ground tends to be rather good, but it's got a little too much vinegar (overpowers the taste of the mustard). What sorts of mustards do you like? Any brands? Or do you make your own?
By Keith Orr
Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
Sorta Secret Aardvark Sauce
1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion
1/4 cup of yellow mustard
1/3 cup of sugar
2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper
13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
2 teaspoons curry powder
1 cup of water when cooking
5 or 6 cloves of garlic - roasted if you've got it
Put it all in the crockpot on high until everything is tender. About 3 hours Note: I used the crockpot so I don't have to worry about scorching it while it cooks.
Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
I've thought about making this with peaches or mangoes too, but haven't tried it yet.
Edited for clarity on 11/9/2020
Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
( RG2003 )
Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it.
For the balchao paste you will need:
> 8-10 kashmiri red chillies
> 4-5 Byadagi red chillies
> 1/2 tsp cumin seeds
> 1/2 tsk turmeric powder
> 1 tsp peppercorn
> 6 garlic cloves
> 1/2 tsp cloves
> 1 inch cinnamon stick
First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
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