Smita Nordwall
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Dining Guide
Everything posted by Smita Nordwall
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Dining in Springfield
Smita Nordwall replied to ScotteeM's topic in Washington DC Restaurants and Dining
Thanks. I have been to Marib, several times... I think your placement is correct. -
Dining in Springfield
Smita Nordwall replied to ScotteeM's topic in Washington DC Restaurants and Dining
OK I'll bite... would LOVE to see your list , in order. Please. AB would be at the top of mine. -
I have made risotto in it... works very well. Try Serious Eats' mushroom risotto recipe. I use used TJ's ginger miso stock in it. Incredible! And I am with you about the IP. Ever since I got it, I am making way more Indian food... lot of pot in pot.
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OMG, that's so awesome. You are a wonderful co-worker.
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The salad sound awesome! But what do people in your office do with croutons?
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Totally agree. Let's play by rules of fairness, please.
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- Capitol Hill
- Eastern Market
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Indian Restaurants
Smita Nordwall replied to DonRocks's topic in Washington DC Restaurants and Dining
Do tell Dr. Saab! -
I have not, but know a lot of people get the message. The problem appears to be improper deglazing. If you sauteed or browned something before building pressure, make sure you really scrape the bottom of the pot. Hope this helps.
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Put the sealing ring in the freezer for a bit.
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I had 6.5 lb. brisket from Springfield Butcher, trimmed. I made the pickling spice using the recipe from Serious Eats. The beef went into a 2-gallon Ziploc bag with 1 gallon of water, 1c Morton's Kosher salt, 1/2 c sugar and 1/2 the pickling spice mix. Brined for 9 days. Before cooking it, I rinsed it, put it in the IP with water to cover and pressure cooked it for 0 minutes. This pulled out all the excess salt and scum. Washed out the pot and returned the brisket with fresh water to cover and the rest of the pickling spice. And yes, I would do 65 minutes. Oh, I only cooked half the brisket. The other half is at a friend's being turned into pastrami as we speak.
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I cooked it in the IP for 75 minutes. Could have done 10 less. The flavor is outstanding... I used to love store bought but I found the flavors in home made much cleaner. I also mixed my own pickling spice.
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How did it turn out? Mine goes in today. I am corning my own and got a late start....
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Not all Indians... Gujjus! And yes. So are you looking for vegan dishes that takes extra effort, specifically? Otherwise just make what dadi/ba made, just don't use ghee, yogurt or buttermilk... voila, vegan!
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Cheese has been on my bucket list for years as well. Actually, an almost-100% homemade pizza. home-grown tomatoes and basil, home-made sausage, cheese and tomato sauce. Although, I will not be growing and grinding wheat for the dough.
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I'll wait for your results.....
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DR Summer picnic -7/29/18 Noon to 5ish
Smita Nordwall replied to curiouskitkatt's topic in Events and Gatherings
On my calendar! -
Not with the canned jackfruit. These call for ripe jackfruit, which is sweet. The canned stuff is young or unripe jackfruit which is suitable only for savory dishes.
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So I saw "young jackfruit" in cans at TJ's today... foodie trend OVER! My grand mothers will be over joyed!
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Which recipe did you use? It looks awesome.
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I have made yogurt and do so when I need it for a party or such. Since I am by myself, I just grab some from TJ's when I want some. What kind of recipes are you looking for? I use my IP several times a week. Just last weekend, I made Jamaican oxtail stew from the NYT food section. Adapted it to the IP. Let me know if I can help.
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Instant Pot requires a lot less water than stove top cooking. I readily admit I am addicted to mine. It is a god-sent for Indian cooking.
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Be sure to post a picture
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Eggs Kejriwal... with ketchup. Just for you, Simul Parikh.
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Where do you buy the Sun noodles?
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Green bean thoran.
