Just a guess here, but perhaps they use the beets that are too small/unappealing/strange for pickling. The leftover runts that otherwise would be scraps, as it were. Similar to how baby carrots are made from small or broken carrots.
People have options, and it’s very easy to go somewhere else. If the food isn’t better the price and demand are going to be perfectly related. Every price hike matched by a corresponding drop in sales. Zero sum game.
Pakora are fried veggies, samosa is pastry, paneer is cheese, naan is bread. You can eat any of those with rice and sauce, but you can also have them without. Indian food has a lot of variation on flavours, texture, visuals, as expected from any cuisine with such a rich history.
Can you recommend something from Indian culture that isn’t what I have described above?
No because “overkill on spices, sauce and rice” is subjective. If “it’s always the same flavor” then either 1) you’re keep ordering the same stuff 2) the restaurants you’ve been to do lowest cost easy menus 3) it’s not the same flavor but it looks like so to you because you’re not used to it.
Next time ask the server for “solid food, no liquids” instead.
Saag/palak paneer is again, a sauce based dish but a lot more milder. Chana masala is also low on spice. Tandoori chicken is not sauce-based, but personally I don’t get too excited about it. Biryani is again no sauce. The last order I had did have a lot of spice, but historically these have been milder than other Indian dishes for me. Certain types of dosas might be up your alley too. This is coming from someone not well versed in Indian food, so I am sure there are more.
Looking for some ideas as I will be stuck on an island for a week next month and will need to feed two people. I can devote a lot of time to making the meals, so it doesn’t need to be simple stuff. There’s pots and pans and such already there.
During periods of short supply and/or increased coffee has been often been replaced or augmented by various other ingredients. For example:
… during the American Civil War, Louisianans looked to adding chicory root to their coffee when Union naval blockades cut off the port of New Orleans. With shipments coming to a halt, desperate New Orleanians looking for their coffee fix began mixing things with coffee to stretch out the supply. Acorns or beets (cafe de betterave) also did the trick. Though chicory alone is devoid of the alkaloid that gives you a caffeine buzz, the grounds taste similar and can be sold at a lower rate. – source
I’m sorry but what does cast iron have to do with a mortar and pestle? Am I your AI hallucination? (If you are human or English is not your first language, please disregard.)
You misread. They mean a thicker layer of polymerized oils building up would produce a “cast iron pan” effect on the granite. A layer reminiscent of what people try to achieve on well seasoned cast iron.
I was thinking through what would happen should the OP follow the advice by another user which recommended baking the mortar and pestle.
Since it has a heavy film of fats,my thought is that baking at a low temp would create a finish similar to that on seasoned cast iron. I’m not thinking that would be a plus but others might think otherwise.
Thaw it…first off. Put it in a large tub in a sink, then fill with cold water, let the water run over it and drain (you want a continuous flow over the meat) until it is thawed. If you want to speed up the process when it has been in for a couple hours see if you can hack it in half (cautiously). Regardless, this should take at least 6hrs. Cut into small chunks, and place on hith in the slow cooker with some stock/seasoning. 4-6hrs should be ready.
Also, as it thaws you can remove chunks so that it thaws quicker, and what you remove can go into the slow cooker. Doesn’t need to be whole to cook since you’re going to pull it anyway.
The last few years I have done sous vide turkey breast instead of a traditional roast bird. So much easier, so much tastier, and takes way less prep. Put the turkey in the bag, add some olive oil (or butter, but I get better results with olive oil), some salt, pepper, and herbs (I use sage, rosemary, and thyme), vacuum seal and put in a 140°F bath for at least 2.5 hours. I usually prep the day before and sous vide overnight, though. Never noticed any weird textures. Once you are ready to serve, get a cast iron skillet hot, and sear both sides of the breast in some butter. This is just for some good skin and nice maillard action. I also make a grave from the juice left in the bag, but that is entirely optional.
Haven’t had a turkey sous vide yet, would love to try it. Your method sounds delicious! Thankfully, I’m not in charge of the bird this year. The person who is will be smoking ours, so that will be tasty and different. Happy cooking!
Ooh, smoking is also delicious. I am usually in charge of the protein because nobody else wants to deal with it, and everyone has loved the sous vide. Makes me the defacto turkey person.
Good on you! We have a defacto meat person too. My sister-in-law’s dad (so I guess married in father-in-law?) likes to take on the meat, though in our case he insists lol.
A good flat metal spatula will do you so much good. It gets under the food and if a little piece does stick to the pan you can just scrape it off and retain the brown goodness. Plastic spatulas that became prevalent thanks to teflon are the worst.
Regular stainless steel and etc pans can become fairly nonstick by letting them heat up first, then adding fat or oil and swirling it around to let it polymerize
Do they not burn? Ever time I’ve thought of trying wooden utensils with a pan I’ve worried I’d burn them, so I’ve always thought they were just for serving or mixing.
Huh I use wooden spoons but Ive never used a wooden spatula but I could see how a well made one could get better than a plastic one, but peeling power of a metal baby cant be beaten.
I have a metal spatula from … maybe the 80s? that is now falling apart, but every replacement I’ve tried is too stiff compared to my battered old friend. I like how it bends under pancakes to allow a good, high flip. I love how I can scrape all the crusty bits off my cast iron pan and get them all frying into whatever the dish is. It wasn’t a special purchase at the time, but the modern ones are all too thick or stiff. Do not like.
On wooden spatulas, I have a dead-flat bamboo one I use to stir soups and roux-based sauces. It was dead cheap from my local asian market and I ended up buying 10 of them to give as christmas stocking stuffers. Not sure it if this example is as flat as mine, but it is similar.
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