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Post by bixaorellana on Apr 16, 2024 21:29:12 GMT
cross-posted to anyportinastorm.proboards.com/thread/8141/indian-recipesHere is another cookbook, one geared to those wishing to learn. I took a look inside and was impressed with how the book starts by giving background on the different parts of the country and their regional styles. I imagine this will be of most value to those who live where they can buy the ingredients needed. Hmmmm. Amazon no longer lets me copy/paste their photos. While looking for a picture of this book I could copy, I found a page offering the book as a free pdf. Yes, the one from Amazon is only $1.99, but I don't know if that price is available anywhere besides the US, nor how long the offer will last. With that in mind: www.yumpu.com/en/document/view/66791626/download-free-pdf-indian-cookery-course-by-monisha-bharadwaj
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Post by bixaorellana on Apr 16, 2024 16:27:13 GMT
Carey Mulligan -- English actress
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Eggs
Apr 16, 2024 16:23:36 GMT
Post by bixaorellana on Apr 16, 2024 16:23:36 GMT
This thread needs to include recipes and ideas for foods that incorporate eggs as a major part of their ingredients. As in ~ I make mini yokshire puddings in bun/muffin tins. If we have any left over then you can have them as a sweet..sprinkled with sugar or served with fresh fruit, chocolat sauce and cream. I have a light YP recipe. 60g plain flour Pinch of salt 3 medium eggs 75ml semi skimmed milk (or whatever you have) 25ml cold water Just put the ingredients in a bowl and whisk until smooth. Pour into jug, you can rest it for an hour but its not necessary and remember to mix it well before you use it. Have the oven very hot around 200Β°C Use a 6 hole bun/muffin tin with about 1cm lard (or teaspoonful of oil..lard is better) in each well. Put the tin in the oven until the lard melts and is very hot, the batter needs to start cooking as you pour it in. Take the tin out of the oven carefully and quickly pour the batter into the 6 holes. Use all of the mixture. Pop back into the oven on a middle shelf for 15 - 20 minutes..the puddings will rise dramatically! It's obvious when they're ready as heyre puffy and golden brown. Sometime I pop chopped cooked sausages, small chunks of cooked meat in the wells before I pour in the batter. It must be possible to chuck in anything so long as its cooked or will be within 15 minutes..but I prefer them plain as an accompaniment to roast beef with lots of gravy. If you would rather have one larger pudding, use a cake tin 6 or 7") and adjust the cooking time. Then you can serve your meal INSIDE the cooked pudding..somthing that I've tried but I prefer the little ones.
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Post by bixaorellana on Apr 16, 2024 6:58:11 GMT
Wordle 1,032 4/6* π¨π¨π¨β¬β¬ β¬β¬π©π¨π© π©π©π©β¬π© π©π©π©π©π© askew flask shack shank
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Post by bixaorellana on Apr 16, 2024 4:28:21 GMT
Lugg!!!!! β so stumped and frustrated That was me -- you can see how late I am in playing this one. I was about to give up when the answer came all at once. Wordle 1,031 3/6* β¬β¬β¬β¬π¨ π©β¬π¨β¬β¬ π©π©π©π©π© {Spoiler}crate elide equip
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Eggs
Apr 16, 2024 0:14:02 GMT
Post by bixaorellana on Apr 16, 2024 0:14:02 GMT
Egg salad seems like a thing from the past to me, but it still exists in a few places. Therefore, I thought it was interesting when Canter's Deli in Los Angeles published their very simple receipe -- I'm sure there are plenty of ways to tweak it. Canter's was an institution of my university years, as we needed to be aware of every single place in the city that was open 24 hours a day. Canter's egg salad15 minutes. Makes about 1 quart salad 1/3 cup mayonnaise, or as desired 1/3 cup diced celery 1 dozen hard-boiled eggs, peeled and diced Salt and pepper In a large bowl, gently fold the mayonnaise and celery in with the eggs. Season with a generous one-half teaspoon salt and one-fourth teaspoon pepper, or to taste. Chill before serving.
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Eggs
Apr 15, 2024 23:59:58 GMT
Post by bixaorellana on Apr 15, 2024 23:59:58 GMT
This is something I invented for my dogs, but found that it's very nice for a human as well. Cut any less-than-fresh bread (or tired tortillas) into small pieces. Put them to fry in a small amount of olive oil in a wide heavy skillet, tossing the pieces around in order to coat them with the oil. Let them cook until they're getting nicely browned. Beat up some eggs with a drop or two of milk in a bowl, seasoning them to your liking, i.e., salt & pepper &/or minced herbs or seasoned salt -- whatever. Once the bread is ready, push it around so it covers the bottom of the skillet, then pour on the well-beaten eggs. Move the skillet so the egg will flow around over all the bread cubes. Tightly cover the skillet and either turn off the heat or turn it as low as it will go. Take the lid off when the eggs are completely set. With any luck, they will have fluffed up. You can then serve it up or, if you wish, cut the mixture into wedges so you can turn them over & lightly cook the other side. Either way, it will be nicely crisp on the bottom. This goes well with salad or with plain grilled zucchini.
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Eggs
Apr 15, 2024 23:48:33 GMT
Post by bixaorellana on Apr 15, 2024 23:48:33 GMT
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Eggs
Apr 15, 2024 23:43:29 GMT
Post by bixaorellana on Apr 15, 2024 23:43:29 GMT
The quote below is from the British Food thread, where the subject of liking/not liking eggs came up. That's when I realized anyport has no egg thread! Well, now we do. Please share your recipes and ideas. I'm going to scavenge around the forum to see what eggish threads & post might need to migrate over here. I ate my first boiled egg as an adult...I wouldn't eat eggs as a youngster. Now I love them boiled, scrambled or fried! Not cold and not in sandwiches tho.... Cheery, no egg salad sandwiches or plain omelet sandwiches? What about deviled eggs?
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Post by bixaorellana on Apr 15, 2024 23:08:24 GMT
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Post by bixaorellana on Apr 15, 2024 20:05:08 GMT
I'd also say two Wars played their part, rationing as well, but worst of all was the onset of 'convenience food' in the sixties which carries on to modern day. I think you're on to something there. Also, from my jumbled store of "facts" gleaned from reading, I was under the impression that fuel for cooking was rather expensive in the UK for a long time, making food that didn't have to be cooked from scratch desirable as a money saver. But I think canned food took hold in the US even earlier. Maybe since home-canned and preserved food was already acceptable, being able to buy that in the grocery seemed like big deal in both countries. I have met people who consider it a great talent to able to cook fresh green peas so that they taste exactly like the canned ones. a soft-boiled egg being given cover space I saw that egg as bearing witness to the old-fashioned goodness to be found inside that cookbook. I donβt eat eggs so you canβt include me. Do they not agree with you, or do you just not like them?
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Post by bixaorellana on Apr 15, 2024 19:52:20 GMT
That makes it pretty darn grand!
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Post by bixaorellana on Apr 15, 2024 19:51:30 GMT
This is Harley's MO -- in his mind, he is obeying if he catches up or eventually shows up. He watches me to see if I'm not paying attention, and then he disappears like a magic trick. He also does other stuff that I finally realized reflected what he thought we were going to do anyway, so that made it okay.
The last time he didn't go home with the rest of us, I had to go looking. He was sitting on the step of a house surrounded by the family that lived there. They told me he'd been just hanging out with them for hours.
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Post by bixaorellana on Apr 15, 2024 19:45:59 GMT
It certainly looks as though it comes out nicely. The price seems more than fair for those better type loaves. I think I mentioned a while back that I got a bread machine because I'm so dissatisfied with the bakery bread where I now live. It's an inexpensive and fairly basic machine, but functions nicely. What doesn't function in my opinion are the many bread machine recipes that yield a very crumb-y loaf. I know this isn't just happening at my house, as many blogs and sites show photos bragging about their recipes and I can see in the picture that the bread is crumb-y. After trying & failing to get around that problem, I've come to believe that the kneading done by the machine simply can't develop gluten the same way that hand kneading does. So yesterday I made a more hands on loaf that appears to bear out my theory. I put the ingredients in the pan and set the machine. After the first kneading cycle (9 minutes), I stopped the machine, erased the program, and removed the dough, which I then thoroughly kneaded by hand. I replaced the dough in the pan & started the program from the very beginning. Now the extra thing I've done all along is to add up all the cycle minutes right to the last rise, then set that amount on my phone timer. This is so I can remove the dough, take the paddle out, give it a brief knead, then form & slash it & put it back in the machine. I can report that the initial hand kneading really made a difference, resulting in a loaf with a nice elastic crumb and good flavor.
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Post by bixaorellana on Apr 15, 2024 19:27:41 GMT
And horribly, there has been another stabbing event in Sydney, this time at a Mass in an Assyrian Orthodox church.
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Post by bixaorellana on Apr 15, 2024 5:11:26 GMT
Subic -- economic zone on Subic Bay in the Philippines
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Post by bixaorellana on Apr 15, 2024 5:05:45 GMT
Belle Starr -- American woman outlaw of the 1880s
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Post by bixaorellana on Apr 15, 2024 2:14:31 GMT
Danube -- second-longest river in Europe, it flows through Central and Southeastern Europe, from the Black Forest south into the Black Sea
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Post by bixaorellana on Apr 15, 2024 1:40:51 GMT
I guess the happenings of this evening need to go in both Petty Personal Traumas and in Something good happened today.
The dogs and I went out for the afternoon walk. As usual, I let them go off leash so they get more exercise and stimulation. We were on one of our usual routes which takes us on the road up the big hill. We were coming back down when I realized that that Harley, in his usual leprechaun now-you-see-me-now-you-don't way, wasn't with us. Not a problem, as he always either catches up or miraculously appears in front of us.
Well, this time he didn't show up after I called him a bunch of times and came very slowly down the hill, hoping to see him. The good dogs & I came on home. I made sure they had food and fresh water & went back out to find Harley. No luck.
Came back home and left the heavy street door slightly ajar. Finally, in the last few minutes of daylight, Darla and Oliver barked at the gate. There was the wayward one, sticking his snout in. He pranced in, sat on the mat & smiled at me and wagged his tail before going for water & grub. I did not discern remorse.
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Post by bixaorellana on Apr 15, 2024 1:29:10 GMT
How extremely worrying and frustrating, Cheery!
I know that we're told not to trust in "Dr. Google", but maybe you can get some practical nutritional information while you're waiting for an appointment.
So sorry, Cheery. You must feel at your wits' end.
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Post by bixaorellana on Apr 15, 2024 1:25:01 GMT
Drat! Htmb took the words right out of my mouth. Well, by now Enzo must know I'm his biggest fan, so .........
All I can think to say about Puzzlewood is ~ Well, isn't that something!!! It's impossible not to think magical - enchanted - elves - fairies, etc. At first I didn't realize that your first photo wasn't an illustration from a children's book. All that mossy green -- I just love it.
It wasn't until the picture right after the one of Enzo almost at the turn of the stairs that I got a good idea of how scowles look. What a fascinating geological feature & history. I kept thinking of The Princess and the Goblin. Speaking of fiction, those cattle are the kind Gudrun dances in front of in Women in Love. I'm sure that's the first thing you thought, too!
Anyway, thanks for a beautiful and very interesting post card!
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Post by bixaorellana on Apr 14, 2024 23:05:21 GMT
Scream, scream -- you know what I mean. Try another vowel in the Wordle machine. Wordle 1,030 4/6* π¨β¬π¨β¬β¬ π¨β¬π¨β¬β¬ β¬π©β¬π©π© π©π©π©π©π© lapse pylon clump blimp
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Post by bixaorellana on Apr 14, 2024 20:52:01 GMT
For those who don't mind digital cookbooks -- particularly when they cost $1.99 us & cad / Β£1.59, as opposed to the almost 50 bucks for the hardcover edition -- this seems a nice addition to the cookbook collection. I'd say there is a lot of history and background, as the book runs to 747 pages, but there are only 150+ recipes. It covers the cooking of England, Scotland, and Wales, with the author explaining that he excluded Northern Ireland because he has already written a book on Ireland's country cooking. (eh?!) The author states that this book is "about the traditional and revised-traditional cooking of Great Britain ..." cross-posted to the British Food thread in the After Dinner board
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Post by bixaorellana on Apr 14, 2024 20:51:56 GMT
For those who don't mind digital cookbooks -- particularly when they cost $1.99 us & cad / Β£1.59, as opposed to the almost 50 bucks for the hardcover edition -- this seems a nice addition to the cookbook collection. I'd say there is a lot of history and background, as the book runs to 747 pages, but there are only 150+ recipes. It covers the cooking of England, Scotland, and Wales, with the author explaining that he excluded Northern Ireland because he has already written a book on Ireland's country cooking. (eh?!) The author states that this book is "about the traditional and revised-traditional cooking of Great Britain ..." Cross-posted to Digital Reading & Listening, in The Library board
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Post by bixaorellana on Apr 14, 2024 20:15:50 GMT
Ooooo ~ Kerouac's beautiful red poppy & the star-shaped ? & the downright thrilling anemones! Kimby, those look like ordinary violets but I don't see a pink one. Ditto. But they are just lovely. Lugg, that tulip is stellar -- literally in its shape, but also in its pure whiteness just barely tinted on the tips. patricklondon ~~ I tried to see your Ceanothus on your blog, but it's not showing there either. (Always a pleasure to visit your blog, though!) Also snooped the non-showing pic from your post here, & a) not a jpg, so wouldn't show up; and b) the link you used is from your private blog storage, so apparently can't be used for sharing.
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Post by bixaorellana on Apr 14, 2024 3:01:08 GMT
Corralejo -- town and resort on the northern tip of Fuerteventura, one of the Canary Islands
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Post by bixaorellana on Apr 13, 2024 23:55:01 GMT
Oh Lugg! What a glorious trip and report! I've been busy, so only now catching up with this wealth of photography & information. So glad you had that diamond-like weather for your visit to the area. Thanks for the answers to my previous question. Really, you have given us too much good stuff to do justice to it all, but a few comments ~ The spit had taken a battering this Winter and had reduced considerably in size. Do you know if the spit(s) gets artificially built back up again, or is natures left to do its course? An old lifeboat now in private ownership ( originally from Scotland) I can see why someone would want that. It would make a nice little cruiser & a tight little home. That picture of the seal under the wooden wharf just knocks me out, as does the long, infinite perspective one of the concrete steps. They so remind me of dogs, particularly labs and they do have a common ancestor albeit way back. That's interesting! They have always reminded me of dogs, too, but I never dreamed the resemblance was more than coincidence. We were not expecting this 40s war theme .. The meals you prepared in your home-away-from home all look stellar! I imagine at certain times of the year Burnham could be excruciating, but it's all charm in your pictures. The flint & brick buildings are wonderful. I adore that exterior shot of the old church with its grassy graveyard. It's everything England should be. (Sorry about that remark. If I disappear one day, you'll know they've rounded up the hopelessly sappy Anglophiles and shot them.) When I go to heaven it will be right in front of Gurney's Seafood and the Humble Pie delicatessen. Okay, as enthralled as i was by the old church, Creake Abbey almost did me in. Wow -- just gorgeous and you captured it so brilliantly. As I said, too many wonders to comment on all of them, but I hope you know how very much I enjoyed this report. Can't wait for you to go back!
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Color!
Apr 13, 2024 16:43:33 GMT
Post by bixaorellana on Apr 13, 2024 16:43:33 GMT
Green, how I want you green. Green wind. Green branches. The ship out on the sea and the horse on the mountain. With the shade around her waist she dreams on her balcony, green flesh, her hair green, with eyes of cold silver. Green, how I want you green. Under the gypsy moon, all things are watching her and she cannot see them. Federico GarcΓa Lorcasource
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Post by bixaorellana on Apr 13, 2024 6:36:25 GMT
Wordle 1,029 3/6* π©π©β¬β¬β¬ π©π©β¬β¬π¨ π©π©π©π©π© storm state steel
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Post by bixaorellana on Apr 13, 2024 3:37:19 GMT
Kimby, I am so glad that you all got to see it!
The next one will be less than a month after my 96th birthday. Looking forward to it.
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