Fishinnards

I clicked the link to see Zora's recipe and then realized I already have that book. Anyway, in Gujarat they make a similar chickpea flour bread/pancake thing called Pudla. The recipe I have calls for onion, garlic, ginger, green chillies, ajwain seeds, salt and hot pepper powder added to the batter. I have made these numerous times and they are really good.

Yum pla kapong is canned fish salad, usually canned mackerel in tomato sauce. I decided to try it with canned kippers. I used cabbage, sliced shallots, sliced lemongrass (using up the lemongrass from the garden this weekend), cilantro. The dressing was lime juice, chili sauce (fresh chillies, vinegar, garlic), fish sauce and roasted ground rice powder. Garnished with sliced red prik ee nu chillies. I would use green onions in this as well, but I was out of them.

Saturday, à¹à¸à¸‡à¸›à¹ˆà¸²à¹„à¸à¹ˆ (gaeng ba gai) jungle curry with chicken, pumpkin (potimarron), long beans, and the last of the holy basil from the garden , ผัดà¸à¸°à¸«à¸¥à¹ˆà¸³à¸”อภ(pad kalam dok) stir fried cauliflower, ไข่เจียว (kai jiew) Thai omelet, ยำปลาà¸à¸°à¸žà¸‡ (yum pla kabong) smoked herring salad, vegetables, and jasmine rice. Sunday, Debel Kari Ayam, Malaysian Portuguese Devil Curry with chicken, Acar Rampai, mixed pickle with cauliflower, long beans, and cucumbers. Jasmine rice.

I'm not really into wine, but I love Sella and Mosca Cannonau di Sardegna and would drink it for breakfast.

You can always follow the above link from this thread. I too hate the post website.

I used to DJ in the lounge (Sango Sho) in ancient times. That place was a trip. I will always remember it and Kenji (the owner) was cool (to me).

This is one of my favorite South Asian cooking techniques. It makes cooking South Asian food fun and dramatic and the smells make you the envy of the neighborhood (or you get shunned, depending on where you live). Whole spices are fried in hot fat (oil or ghee) either before adding a wet masala at the beginning of cooking a dish, or the hot fat and spices are poured into a finished dish (usually dahl) and then covered to trap the aromas. I really enjoy using the garam spices at the beginning of a meat dish. Garam spices are the "hot" spices, in that they are believed to increase body heat, but some are considered "sweet" spices in western cooking. The smell of whole cinnamon, cloves, cardamom, bay leaves, black cardamom etc. frying in hot fat is an amazing botanical aroma. South Indian cooks often use black mustard seeds that pop in the oil and take on a lovely nutty taste, and sometimes urad dahl and channa dahl are used as spices, as well as the ubiquitous whole cumin seeds and fresh curry leaves that pop and sizzle and add a distinctive taste. Speaking of distinctive tastes, hing (asafoetida) either lump or powdered, is a resin that has an onion like flavor and a disreputable odor that is often used with this technique. In the East, Bengalis fry a whole spice mixture call panch phoran (5 spice) that consists of equal parts mustard seeds (or radhuni if you can get it), cumin seeds, fennel seeds, fenugreek seeds, and nigella seeds. Here's how the technique is described in one of my many Indian cookbooks: Now I will go read the NPR article. From the quote it sounds like they also have this cookbook. ETA The NPR article is by local food writer (and DR member?) Monica Bhide and is very good.

More of the same, leftover Gaeng Kari Gai à¹à¸à¸‡à¸à¸°à¸«à¸£à¸µà¹ˆà¹„à¸à¹ˆ (Indian style Thai Chicken Curry), Achat (Cucumber Pickle) อาจาด, Neua Kae Pad Bai Kaphrao (Lamb Stir-Fried with Holy Basil) เนื้อà¹à¸à¸°à¸œà¸±à¸”ใบà¸à¸°à¹€à¸žà¸£à¸², Pad Pak Nam Pla ผัดผัà¸à¸™à¹‰à¸³à¸›à¸¥à¸² (Stir Fried Vegetables With Fish Sauce), Khai jiao (Omelet) ไข่เจียว, vegetables and jasmine rice. Piraat ale.

Last night was very yellow. Gaeng Kari Gai à¹à¸à¸‡à¸à¸°à¸«à¸£à¸µà¹ˆà¹„à¸à¹ˆ (Indian style Thai Chicken Curry aka "curry" curry), Ajat (Cucumber Pickle) อาจาด, Gai Pad Bai Kaphrao (Chicken Stir-Fried with Holy Basil from the garden) ไà¸à¹ˆà¸œà¸±à¸”ใบà¸à¸°à¹€à¸žà¸£à¸², Khai jiao (Omelet) ไข่เจียว, ผัภ(vegetables), ข้าวหอมมะลิ (jasmine rice).

Maybe you had Malabar Spinach? It has an earthy taste and an unexpected sliminess (not unlike okra). I learned that my wife does not care for it earlier this summer when I bought a large bag from Great Wall. I had to eat it all myself.

This week featured two meals of rice, dal, papads, and ghobi aloo (cauliflower and potatoes), then two meals of tomatoes and basil (tomatoes with mozzarella and fresh basil, capers, olive oil etc. with crostini and pasta with tomatoes, basil, olives, capers, roasted red pepper, garlic, olive oil, and chili). This was probably the last week of Italian basil from the garden. Yesterday, à¹à¸à¸‡à¹€à¸œà¹‡à¸”เนื้อใส่ผัà¸à¸—อง (gaeng ped nuea sai fak tong, red curry with beef and pumpkin) เนื้อผัดใบà¸à¸°à¹€à¸žà¸£à¸² (nuea pad bai grapao, beef with holy basil) ไข่เจียว (omelet) rice and vegetables. ใบà¸à¸°à¹€à¸žà¸£à¸² ใบโหระพา (holy basil and "Thai" basil) from the garden are still going strong. Treated myself to a bottle of Oude Gueuze, a fantastic beer.

à¹à¸žà¸™à¸‡à¹„à¸à¹ˆ panang gai (panang curry with chicken), ไà¸à¹ˆà¸œà¸±à¸”ใบà¸à¸°à¹€à¸žà¸£à¸² gai pad bai grapao (chicken stir fried with holy basil), ยำมะม่วง yum mamuang (green mango salad), ไข่เจียว kai jiew (omlette), à¹à¸„บไà¸à¹ˆ (fried chicken skin), ผัภ(vegetables), jasmine rice.

Cut up a whole chicken. Rendering the fat from the skin and fatty bits. Breast meat chopped up for laap and pad grapao. Carcass frozen for stock. Simmering the legs, thighs and wings with lemongrass, kaffir lime leaf, a piece of galanga, a few white peppercorns, a whole shallot, some coriander roots, garlic, a cardamom pod and a piece of pandan leaf. Will use the meat and stock in panang curry tonight and some other things later in the week (maybe tom yum, tom kha etc.)

Sitting in front of computers reading and posting on websites about food

I was being somewhat sarcastic. Most (all) of the world eats a grain based diet and has for at least 3000, if not 10,000 years (or longer). The fact that there are over 6 billion people in the world now shows that evolution has favored this diet. Only in the wealthiest of nations could a diet eschewing grains even be possible. An all meat and vegetable diet is the emperor's diet.

Mixed Dal (moong, masoor, urad with ghee, cumin seeds. ginger, garlic, onion, chillies and tomatoes), braised okra with tomatoes (peanut oil, cumin seeds, fennel seeds, fenugreek seeds, dried chillies, coriander seeds and greens, turmeric), cucumber, tomato and onion with lime juice and salt. Pickles and lots of brown jasmine rice. Delicious, but so "unhealthy", these traditional diets with all those grains and little or no meat. Here's the requisite photo:

Does it really matter if the meat is processed here or in China? Our government is working hard to duplicate the "success" of meat inspection programs in other countries. From today's paper: USDA pilot program fails to stop contaminated meat

Dinner for one. สปาเà¸à¹‡à¸•à¸•à¸µà¹‰à¸‚ี้เมาหมู kee mao! spaghetti for drunks (paste of white pepper, garlic, cilantro roots, salt and Thai bird chillies fried in rendered pork fat made with with Szechuan peppercorns and star anise, stir fried with chopped pork, oyster sauce, sugar, golden mountain sauce. light soy, dark soy, fish sauce, etc., cherry tomatoes, green onion, jalapeno, holy basil, pickled green peppercorns, and spaghetti. Drunk instagram:

Here is a spicy Thai watermelon rind salad (video with English subtitles). The recipe is here, towards the bottom of the page.

There were four of us, my wife and I and our friend and her boyfriend. But yes, I made enough for 6-8 people. We have leftovers for at least two more meals .

Had a Thai friend over last night so I made some favorites. Sticky rice (ข้าวเหนียว) Green Papaya Salad (ส้มตำ) mixed vegetable curry/soup with lemon basil (à¹à¸à¸‡à¹€à¸¥à¸µà¸¢à¸‡) Grilled beef "waterfall" salad (ยำเนื้อน้ำตà¸) Beef stir fried with holy basil (เนื้อผัดใบà¸à¸°à¹€à¸žà¸£à¸²) Grilled Chicken (ไà¸à¹ˆà¸¢à¹ˆà¸²à¸‡) Omelet with shark siracha (ไข่เจียว) vegetables and jasmine rice. Desert was Chocolate Coconut Macaroon Custard from the Dairy Godmother.

Mixed Dal (moong dal, masoor dal, toovar dal, urad dal, channa dal, shallots, garlic, ginger, salt, cinnamon stick, bay leaves, cumin seeds, turmeric, asafetida, tomatoes, ghee, green chillies, cilantro) Okra with tomatoes (and onions, ginger, garlic, coriander, cumin, turmeric, hot pepper, black pepper, lime juice, salt) Cucumber with shallots, tomato, lime juice, green chillies and salt. Brown jasmine rice.

Almost all my spices probably come from India. But aside from black pepper on European food, I can't think of any other instance where I use spices raw. I too may be toasting my peppercorns before they go into the pepper mill.

In Arlington there is European Foods Import Export Inc at 2700 N. Pershing Drive "¢ Arlington, Virginia 22201 website: http://www.brazilianportuguesefood.com/ They carry Brazilian stuff so they may have palm oil. Also in Alexandria (West End near Duke and 395) there is Sierra International Foods 145 Duke St Ste C Alexandria, VA 22304. I think this is an African grocery so they may also have palm oil. I can't verify if either place actually carries palm oil, but maybe worth checking.