Blood and blisters on my fingers - Chaos rules when we're apart
Lowell, MA
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@jonopandolfi New glee dishes just arrived and have already been put to work
Hard red wheat berries with preserved lemon, salt roasted tomato, and chicken stock
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I threw a dinner party on Saturday. Served braised daikon, braised leeks, and braised beets. (And doing some braised meats would have been trivial as well)
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@seananmcguire The following seems to be a big hit. Or perhaps its just the treats...
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Made this as part of a South Indian dinner over the weekend. Very happy with the way it turned out.
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@abrowntable Made a variant of your mango / cardamom flan this AM. (I'm used to using duck eggs / sugar / heavy cream / whole milk as the base). I think that I needed to be more aggressive with respect to the amount of mango puree. How pronounced should the mango flavor be?
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@abrowntable Leftovers for lunch.Ridge gourd curry, dal, saag sarson, verum curry. With some rice and a couple papadum...
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@naomiduguid During the Uzbekistan trip, we had a really good beet salad (beet, carrots, potatoes, walnuts, peas, raisins). Trying to figure out the dressing (other than lots of herbs and bit of oil) Have you run into anything similar?
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Spent two weeks in Uzlberkistan in March. Fantastic trip. Lovely country. If you're in Khiva, highly recommend TERRASSA CAFE. The ruins of the gates at Shahrisabz were the most impressive site. Here's the best picture from the trip. Happy to share tips.
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@naomiduguid One of our favorite foods in Uzbekistan was the "green somsa" which got sold by women running tandoors along the roadsides. Very thin crust, stuffed with fresh greens / onions and served with achili sauce. Do you have a treatment of these in any of your cookbooks?
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I liked it better when Salena Zito wrote it a few years back. Its pretty much the identical piece with a few names changed and some finger snaps thrown in for good measure...
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Dinner this weekend went in a very South Indian direction and I am living on leftovers. Tindora sabzi, okra masala, vangi masala...
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@abrowntable Dinner tonight went in a very South Indian direction. Vandi masala, bhindi masala, tindora sabzi, roasted carrots, and paniyaram.
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Love that movie. Though youtube.com/watch?v=Lqsg1RE6… was my favorite part
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@fuchsiadunlop And so, it begins. Clockwise from upper right. Raw ingredients. (beef heel muscle, brown tripe, pork heart and tongue). Spiced broth (using my good a chicken / goat broth). Blanching the organs. Simmering everything. Will start cooling stuff down in a bit.
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@fuchsiadunlop Preparations for making fuqi feipian have begun. (Not making the dish until Friday, but I figured that fresh chili oil was called for)
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Especially given that so many of U2's best know videos are in black and white. youtube.com/watch?v=gGTbAa-7…
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@deanbphillips For Fuck's Sake man, most of U2's definitive videos were shot in black and white. youtube.com/watch?v=uMFzYhCt…
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Except for "Christmas Wrapping" and "Fairytale of New York". youtube.com/watch?v=nud2TQNa…
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Anyone else flashing back to the Delicious Dish and the Scheddy Chocolate Balls? youtube.com/watch?v=bPpcfH_H…
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I'm going to cheat and drag Morocco into the picture. My absolute favorite breakfast is bisarra (fave bean, cooked with a bit of garlic and topped with world class olive oil, cumin, and crushed chili). This was a particularly good bowl that I had in Chefchaouen back in March.
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@abrowntable Thanksgiving dinner has officially gotten out of control, but I think this is doable. Still need to throw together the GANTT chart, but...
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@NethertonNews New 12" prospector pan was put to work this PM. Made a so called "brick chicken". (Started by rendering a weighted down spatchcocked chicken on the stovetop then flipped it over and roasted it in the oven). Pan performed admirably and was just the right size.
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@abrowntable Made the collard green patra / alu vadi. I quite liked it. Good use for collards. But definitely needs to be part of a larger meal... Might incorporate these into Thanksgiving. (already making paniyaram and will have mint chutney and tamarind sauce)
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So, I was the lucky (US) winner of this contest. I have already received my copy of the book and the pan should arrive tomorrow. The plan is to season the pan on Thursday and then experiment with a brand new (to me) dish over the weekend. I'll let folks know what I think...
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1. Velveted flounder fillets, poached in chicken stock, atop stir friend bean sprouts. 2. The same, with the stock added back on. 3. Dried chili fried in chili oil added on top
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1. Toor dal simmering with sambar powder, tomatoes, and ground coriander.
2. Thin sliced daikon, cabbage and onions along with salt and a bit of fenugreek
3. Everything mixed together, getting ready to cook down
4. breakfast
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@abrowntable Did a test drive for Turkey day. Brussel sprouts with poor seeds and black mustard, paniyaram, toor dal, rainbow raita, and spanakopita (spinach, pea tendrils, dill, and Thai basil). Quite happy with all
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@fuchsiadunlop The pigs ears have been consumed. To me, this is one of those quintessential dishes where the star of the dish (the pig's ears) are there to provide texture rather than flavor. Might sound odd, but this all reminded me of black ear fungus (less slippery, no acid)
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