Smita Nordwall

Just now, Kibbee Nayee said:

Afghan Bistro

Monty's -- still hanging in there.

Osteria Marzano - Walker Lane, technically in Springfield.

Thai Ghang Waan

Marib -- I haven't been there but word is that it's good.

Eleni's

Bozzelli's flagship on Alban Rd

Della J's Delectables

Le Bledo

Pho Hang Anh and Pho 495 (tie) 

Village Chicken

Rivera's

Sabor Boliviano - best salteñas in our area.

Thanks. I have been to Marib, several times... I think your placement is correct. 

28 minutes ago, Kibbee Nayee said:

Eater lists 14 places worth making the trek to Spingfield....not a bad list, but if it's in order, then Afghan Bistro doesn't deserve to be at the bottom of the list. I'm glad they gave the under-rated Rivera's some love. Yardhouse, Chuy's and Delia's wouldn't make my list. Also, missing Bozzelli's flagship on Alban Rd -- almost next door to Afghan Bistro -- is ridiculous.

OK I'll bite... would LOVE to see your list , in order. Please. AB would be at the top of mine.

2 hours ago, ktmoomau said:

I politely disagree that it isn't life changing, hahahahhaa.  I have been using mine lately for a lot of curries.  I also used it to make some baked beans from scratch- that was great as I could saute the bacon in the pot then add everything else in and start it.  Has anyone used it for "risotto" if so any recipes you liked to do it?

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.

OMG, that's so awesome. You are a wonderful co-worker.

The salad sound awesome! But what do people in your office do with croutons? 

1 hour ago, Tweaked said:

So let me get this straight: you are quoting someone from Chowhound, who admits they are throwing stones at restaurants they haven't tried based upon their shitty eating experience in Nepal, in a thread about a restaurant you yourself have not been to? 

Totally agree. Let's play by rules of fairness, please.

24 minutes ago, Simul Parikh said:

Pretty good list in Thrillist of some of the best Indian restaurants in the US.

Talk is a great place to get veg Indian food when you're buying your Indian wedding outfit in Edison.

Do tell Dr. Saab! 

6 hours ago, Seanchai said:

Has anybody else repeatedly gotten the "burning" error message? I lift the lid, see nothing amiss, reset the insert inside the pot, and still get the message.  As dinner time  was marching closer, I had to abandon the pot and move to Plan B, which was frustrating.  This happened one other time as well but three other times cooked with no problem at all.  Any tips on what I 'm doing wrong?

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. 

1 minute ago, Simul Parikh said:

Mine isn't sealing consistently, and sometimes I spend a lot of time trying to cook something, and realize it wasn't sealed. GRRRR... not sure what to do with it. Though it was the washer, but that's not it.

 

Put the sealing ring in the freezer for a bit.

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. 

22 hours ago, curls said:

Cool that you corned your own! I'm curious how you think it compares to store bought corned beef. Good luck, I'm sure it will be great however you decide to cook it.

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.  

On 3/18/2018 at 10:41 AM, curls said:

Picked up a corn beef brisket at Wegmans and I'm planning to cook it in the Instant Pot. I usually cook it on the stove top -- we'll see how it goes -- I'm aiming for sliceable corn beef. The IP recipes for corn beef have quite a bit of variation; I may cook to the minimum time, check on it and see if it needs more cooking. Has anyone cooked corn beef in the IP?

How did it turn out? Mine goes in today. I am corning my own and got a late start.... 

38 minutes ago, Simul Parikh said:

Oh - and to the Indians - did your parents use athana masala/methi no masala on Mac and Cheese? I've used it for as long as I've eaten mac and cheese, and didn't know the name, other than the label on my jar of it - 'macaroni masala'... haha. 

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!

23 hours ago, ktmoomau said:

Hahha, well I said I wanted to learn how to make wine and cheese.  I guess I need to shut up and do it at some point.  Sounds like a summer project to me.

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. 

11 hours ago, ktmoomau said:

And now... https://www.thekitchn.com/you-can-now-make-wine-in-your-instant-pot-256334

I'll wait for your results..... 

On my calendar!

24 minutes ago, ktmoomau said:

Make Es Teler or Es Campur!!!

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. 

On 2/9/2018 at 7:10 AM, Simul Parikh said:

Alright fine. It’s basically Brussels sprouts now. 

So I saw "young jackfruit" in cans at TJ's today... foodie trend OVER! My grand mothers will be over joyed!

16 hours ago, ktmoomau said:

I think I did ok for my first time making naan.  It was super easy!  

Which recipe did you use? It looks awesome. 

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. 

19 hours ago, Rhone1998 said:

I have also been experimenting with my new Instant Pot over the past few days...also my first experience ever with a pressure cooker.  About a half dozen uses in and one lesson I'm learning is that (in pressure cooking mode)  you need a lot less liquid than you would if you were cooking a dish in, say, a covered dutch over, just because there's no (or very little) evaporation.

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. 

On 1/11/2018 at 1:41 PM, Simul Parikh said:

Pretty much everything at Raju Omelette .. Egg sandwich with cheese on white from ______, NYC. Omelette at Cafe Atchafalaya in NOLA. That's just scratching the service. 

Guess I know what I'm making Saturday morning!

Be sure to post a picture

Eggs Kejriwal... with ketchup. Just for you, Simul Parikh. 

On 12/1/2017 at 11:47 AM, astrid said:

Most restaurant ramen I've had has been noticeably less good than what I can make with a Sun Noodles ramen pack, for quality of noodles and broth.  Dump in a little chopped veggies, butter, Asian chili paste and some carnitas to finish.  Daikaya, Haikan, and late lamented Crane and Turtle were the only places that consistently turned out ramen that wowed me. 

Some of the worst restaurant ramen were had at otherwise good "new American" restaurants that really strayed out their lane, with weirdly seasoned and luke warm broth and mushy noodles (often not even proper ramen noodle) that cost $20+.  +1, who is not of Asian heritage, often comments that these atrocities are "not bad", making me wonder if most non-Asians just don't notice noodle texture as much.  Though...I hated Momofuku's ramen and Yona's ramen (from when Yona was still helmed by Yona) too.

Where do you buy the Sun noodles?

15 hours ago, smithhemb said:

First time staying at home *without* the kid, LOL!   Experimenting with recipes for next year’s Indian Thanksgiving in Chicago.  Tandoori turkey breast and cranberry chutney for sure.  Haven’t decided beyond that.  My Dad makes some really awesome matchstick asafoetida potatoes, so maybe I’ll hit him up for that recipe.

Green bean thoran.