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increpatio
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« Reply #2070 on: 22:16:12, 02-05-2008 » |
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Has anyone here had any runins with asafoetida? I saw some of it in the supermarket today, hadn't heard of it before and decided to go for it (there was a recipe on the back of the jar) The recipe was very nice, which rather enticingly involved cooking some lentils in water and coconut milk. MMMMMM. Yes, it's excellent and useful stuff is it not. I couldn't say. Just tried the recipe on the back. It looks nice, and smells bizarre. I have a photo taken, but can't get it up quite at the moment. Didn't taste too hot. I imagine it might work well in a stew for some reason. |
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Andy D
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« Reply #2071 on: 00:37:35, 03-05-2008 » |
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I'm not a chocoholic (unlike some here  ) but I bought a bar of this the other day:  I haven't tried it yet. I was tempted by some of the discussions we've had here about chocolate as an everyday savoury ingredient in Mexican cooking. This bar is still full of sugar of course. |
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increpatio
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« Reply #2072 on: 02:08:18, 03-05-2008 » |
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 (I did have to move some toilet paper off the table before taking this) mmm...fried cumin seeeeds |
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Turfan Fragment
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« Reply #2073 on: 03:16:03, 03-05-2008 » |
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Has anyone here had any runins with asafoetida? I saw some of it in the supermarket today, hadn't heard of it before and decided to go for it (there was a recipe on the back of the jar) The recipe was very nice, which rather enticingly involved cooking some lentils in water and coconut milk. MMMMMM. Whenever we see fit to buy asafoetida, my wife can't resist the pun: "Now thassa fetid uh-stench!" It's sulfur-based, apparently, hence the smell of slightly rotten eggs. |
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martle
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« Reply #2074 on: 18:33:44, 12-05-2008 » |
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Hmm, it seems as if nobody's eaten for 9 days. So what to do in hot weather? Well here on the Martle Estate tonight, it'll be some vaguely Italian cold smorgasbord consisting of tuna, red onion and flageolet bean salad (a fave), cherry tomatoes and mozzarella, some salami, green leaves a la balsamique and 'crusty' rustic loaf. (Why does 'crusty' sound so good?) All done in about 5 minutes, no cooking, very little washing up, consumed outside in the grounds and washed down with a cheeky little Chablis I picked up at Harrods Tesco.  |
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Green. Always green.
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Andy D
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« Reply #2075 on: 18:56:24, 12-05-2008 » |
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It's too hot to eat! Well, not actually, so I've just had some microwave baked spuds  topped with mayo/chilli, with a bit of salad - toms, carrot, cucumber, pepper. I've got a bag of parsnips sitting in the fridge waiting to be made into soup but it's definitely not spiced parsnip soup weather. |
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martle
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« Reply #2076 on: 18:59:07, 12-05-2008 » |
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I've just had some microwave baked spuds  |
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Green. Always green.
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Antheil
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« Reply #2077 on: 19:20:05, 12-05-2008 » |
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Martle I rather like the sound of this from Ower Nige in yesterday's Observer: "A spring recipe I have grown to rely upon is the one where I scatter stewed lentils (onion, Castelluccio lentils, a little stock and some herbs cooked and gussied up with a feisty red-wine vinaigrette) over whatever young greens happen to be to hand. Last week it was broccoli, but it could have been purple sprouting or spring cabbage. A few sheets of ham on the side and you have a meal that feels distinctly luxurious despite its frugal peasant heart." I can also thoroughly recommend his lentil, pea and goats cheese salad (you can find that on his website) It is when we have weather like this that the Italian Deli comes into its own, but if anyone has interesting salad recipes I would like to read them. |
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« Last Edit: 19:21:50, 12-05-2008 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #2078 on: 19:29:36, 12-05-2008 » |
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EveningAnty x Young Musician of the Year internet stream and Fried Aled Jones
I just rescued this from the Veggie thread. It's a real winner.
martle's aduki bean salad. The catch with this is the time it takes to chop all the veg, but it is very well worth it! I've tried using a machine, or shortcutting by chopping less finely, but it's not the same.
Equal parts (by volume) of fresh, cooked aduki beans, and VERY, VERY finely chopped radishes, celery, red onion and parsley. Mix together with a lightish vinaigrette and a generous squeeze of lemon juice. That's it! You can adjust the relative quantities of beans and veg (use rather more beans, for instance) but I find equal measures works best.
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Green. Always green.
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Antheil
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« Reply #2079 on: 19:52:55, 12-05-2008 » |
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Evening Martle x Fresh From his Musical Triumphs in Lunnon
I'll try that. Hugh Fearnley Whatnot was waxing lyrical about radishes the other day as well and he had a radish raita which sounded rather nice.
I do a selection of salady things to be stuffed as you wish and layered up into wholemeal pitta bread. One of which sounds awful but it's not. Grated carrot, peanuts and raisins. Gawd, that does sound awful and just so Whole Earth Mother Drippy Hippy but it's the difference in textures, the softness versus the crunch, the sweetness versus the saltiness.
I'll get me Planters
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Reality, sa molesworth 2, is so sordid it makes me shudder
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MabelJane
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« Reply #2080 on: 20:19:13, 12-05-2008 » |
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I do a selection of salady things to be stuffed as you wish and layered up into wholemeal pitta bread. One of which sounds awful but it's not. Grated carrot, peanuts and raisins. Gawd, that does sound awful and just so Whole Earth Mother Drippy Hippy but it's the difference in textures, the softness versus the crunch, the sweetness versus the saltiness.
Are they salted peanuts then? I've only ever had unsalted peanuts with raisins. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Antheil
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« Reply #2081 on: 22:06:48, 12-05-2008 » |
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Grated carrot, peanuts and raisins.
Are they salted peanuts then? I've only ever had unsalted peanuts with raisins. Yes MabelJane, I don't do peanuts au naturel so they are salted. Of course, if you wanted to add an extra frisson of excitement to the experience they could be dry roasted |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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thompson1780
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« Reply #2082 on: 23:48:32, 12-05-2008 » |
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Chez Tommo ce soir....
5 rashers of bacon and a ball of mozarella
(A show all week, so poor nutrition coming my way, I fear.)
Tommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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Andy D
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« Reply #2083 on: 23:54:17, 12-05-2008 » |
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martle's aduki bean salad. Ah yes, Aduki beans  I remember trying them years ago and then they've just slipped out of my cookbook - probably because Brum Asian stores/Sainsbury's don't seem to do them - but I might be wrong. |
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Milly Jones
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« Reply #2084 on: 17:40:39, 15-05-2008 » |
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What's on tonight then folks? It's been very hot here all day, but I decided to cook anyway. Unfortunately, child had had a big school lunch and only wanted egg sandwiches for tea, followed by a chocolate doughnut, so I'm in the middle of making (for me) peppered quorn steak, with basmati rice, mixed pickles and a green salad. Are you all on salads and ice cream in this hot weather? |
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We pass this way but once. This is not a rehearsal!
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