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Post by Don Cuevas on Mar 22, 2010 15:55:33 GMT
These are great, all. I make chimichurri with parsley and cilantro, and it freezes respectably. Any hints on what to do with it? I spread it on bread and top with tomato, need more ideas. Grilled meats, especially beef! Probably great on grilled fish as well.
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Post by lola on Mar 23, 2010 14:34:52 GMT
Thanks, Don C.
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Post by bixaorellana on Feb 9, 2016 0:37:24 GMT
This is a wonderfully delicious salsa/chutney thing I just invented:
-- 3 dried cayenne chiles + one dried smoked chile -- @2 teaspoons of cumin seeds -- salt -- 2 tablespoons plus of boiling water -- at least a quarter cup of yogurt + a good squeeze of lime juice -- half teaspoon of powdered turmeric
Toast the chiles on a dry griddle & when they're almost done put in the cumin & finish toasting. Grind the chiles & cumin to a fine powder, then put in a bowl with a healthy pinch of salt. Splash in enough boiling water to stir the ingredients to the consistency of heavy cream. Stir in the yogurt & lime juice. Stir in the turmeric and let it all set out at room temperature until time to eat.
Adjust all ingredients to your taste.
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Post by Deleted on Feb 9, 2016 7:03:13 GMT
You reminded me that I am getting low on cumin. Must go to an Indian store for spices because my cardamom is running low, too.
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Post by breeze on Feb 9, 2016 14:16:09 GMT
That sounds delicious. Everything in there I absolutely love. When I make meatless chili, I can't stop eating it and I think it's because of chili powder.
Wait, did you smoke a whole country?
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Post by bixaorellana on Feb 9, 2016 15:44:00 GMT
It's a good thing it was so speecey-spicey, or I would have gobbed it up without bothering to put it on anything. Hee hee ~ no, Chile is safe for now. I use the Spanish word for "hot pepper" because it's more accurate and to distinguish it from chili the food and from chili powder (which contains chiles). Do you know about this thread? Your meatless chili would be appreciated there.
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Post by tod2 on Dec 31, 2020 12:34:25 GMT
I'm going over an old recipe book I started making by cutting and pasting magazine recipes before I even had a kitchen. This recipe is for Sateh Babi witth Gado Gado sauce. Maybe someone can tell me what: Laos Powder is and where I could find it Then another ingredient calls for one teaspoon of djintan and another Kentjoer or Hentjoer....can't quite make out my friends writing. The recipe also asks for lemon juice OR Sereh. Whats the last one?' In the marinade the recipe calls for Sesate`- Naturally there are a lot of other ingredients which I know and can get. Like Trassi which is shrimp paste. I'm thinking Lagatta or Kerouac might know these ingredients.
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Post by mickthecactus on Dec 31, 2020 12:54:58 GMT
Sereh seems to be a form of lemon grass.
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Post by mickthecactus on Dec 31, 2020 12:57:01 GMT
Laos powder is ground galangal.
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Post by mickthecactus on Dec 31, 2020 12:58:43 GMT
Djintan is ground cumin
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Post by mickthecactus on Dec 31, 2020 13:01:16 GMT
Kentjoer seems to be galangal root
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Post by kerouac2 on Dec 31, 2020 16:53:44 GMT
I need to learn to use galanga because I always want to buy it at my Chinese supermarket.
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Post by mickthecactus on Dec 31, 2020 17:02:15 GMT
I think it’s a form of ginger.
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Post by mickthecactus on Dec 31, 2020 17:18:49 GMT
This fresh Indian coriander (cilantro) chutney is so delicious.
3 oz coriander, not roots or lower stems half to one fresh green chili coarsely chopped One and a half tablespoons lemon juice Half teaspoon salt Half teaspoon ground roasted cumin seeds Freshly ground black pepper
Put all in an electric blender and blend pushing down with a spatula until a paste. I've made this a number of times and it never disappoints.
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Post by tod2 on Jan 1, 2021 9:32:13 GMT
Golly, thanks for that info Mick. If I ever see coriander in bunches with roots attached I'll give your chutney a go!
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Post by mickthecactus on Jan 1, 2021 9:51:57 GMT
Golly, thanks for that info Mick. If I ever see coriander in bunches with roots attached I'll give your chutney a go! Not the roots tod. Tops only.
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Post by tod2 on Jan 1, 2021 13:10:03 GMT
Oh for pity sake! How did I read that wrong.! But, Mick I have seen recipes that want to use the root.
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Post by mickthecactus on Jan 1, 2021 13:22:10 GMT
Oh for pity sake! How did I read that wrong.! But, Mick I have seen recipes that want to use the root. Not mine though.
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Post by kerouac2 on May 20, 2021 15:34:31 GMT
Here is a good selection of industrial spicy sauces.
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