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Posts by OregonYeti

About the same as cous-cous.
When I look at the list of forums, I don't see "Cooking Challenges" on the front page. I think it should be there since I think it's one of the best parts of ChefTalk. Maybe it could be listed under "Cooking Discussions"? I look for them more often than anything else. Just an idea. Just now I was looking to see if there was a challenge of cooking lamb. I could look some more and find out but I think the challenges maybe should be on the front page of the forums(?) They are...
Laurenlulu, how unbelievably sad. I am so sorry. I have two children and I can only imagine your grief. I'm glad that Josh Groban can take away some of the pain. :(
https://archive.org/details/etree has a lot of really great music. It's live show recordings. IMO about 90% of it is not that good or so-so, and 10% is great, and with the amount of music they have that turns out to be a lot of great stuff.   Steve Kimock, String Cheese Incident and Green Light are some of my favorite bands on there.   Here's a great show from Green Light. I would say they're bluesy rock.   https://archive.org/details/grl2004-06-25.shn
Looking back on this thread, I am definitely with Shel on Nancy's yogurt, for what's available in stores in the western US. Pavel's is my favorite but harder to find. Nancy's yogurt will always do great fif you like India-style yogurt. I don't buy Mountain High any more since Nancy's is better.   I've also been making my own yogurt lately and Yogotherm's Bulgarian yogurt culture is perfect for making Indian-style yogurt. I mail-order it from Homesteader's Supply.
 Could you get a hibachi? At least you could make a little something. You're much more a cook than I am, so you probably already thought about that. I will probably make this soon: sirloin or something similar, sliced a half inch thick and in strips of 4-8 inches long, marinated in a mixture of yogurt, onions, lemon juice, salt and pepper, then skewered and grilled, brushed with saffron-infused butter while grilling, then wrapped in lavash. That's an Iranian recipe that I...
I've tried quinoa about 5 times, recently. I don't taste the bad experience of Japan. What I do taste is a fluffy "grain" that tastes really good with some mole poblano paste mixed in. Add raw veges to make a salad.     .
Where I grew up rice and dal were the staples of almost every meal. I eat dal a lot. My latest batch was great.   rinse and soak about 3/4 cup masoor dal (red lentils) for an hour rinse again and add     2 cloves fresh garlic, halved     2 T ground smoked paprika (not traditional Indian, but is fantastic, and can be omitted)     about 1.5 t salt, to taste    water to cover the dal, plus 1 inch of water    1 T minced fresh ginger   Bring to boil and then simmer....
 Thanks. It took a while for me to learn that browning the meat at first makes a lot of difference whatever the following steps are. Even if it's a pot "roast", it tastes much better if the meat was browned first.
What would you call a cooking method where you start out frying some meat, then add seasoning on it and a little water in the pan and braise, then take the lid off to reduce the sauce?   I just did pork chops like that, with Pickapeppa sauce and TryMe habanero sauce. Turned out great.
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