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Post by BigIain on Mar 29, 2009 15:41:27 GMT
That sounds fantastic K2. The neighbourhood walk as well as the curry mix which will result in dinner. Enjoy!
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Post by Deleted on Mar 29, 2009 15:42:14 GMT
We have a winner, Baz!
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Post by BigIain on Mar 29, 2009 17:55:51 GMT
Huh?
Ok, what did I miss?
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Post by bixaorellana on Mar 29, 2009 19:36:42 GMT
Oh, it's a reference to Baz being "quite perturbed" over having to see the "sounds kinky" message at the top of the last page.
Poor dear.
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Post by Deleted on Mar 29, 2009 19:55:38 GMT
So, anyway, I made my instant biryani, and it wasn't bad, although its weak points did give me some interesting ideas for modifications if I ever buy the stuff again. The instructions were a mystery to me, so I mostly ignored them and went by instinct.  ...  COOKING METHOD: Take 500g cleaned chicken half boil it with little salt. Keep aside. Take 1 cup of water (including the chicken boiled water also) and likewise the required quantity. Mix it. Add the half boiled chicken to rice mix. Then put the same into pressure cooker and cook for 3 whistle. After cooking, add some chopped coriander leaves. Now serve it hot with raita.Do any of you know how to cook something for 3 whistle? And what if you don't have a pressure cooker (like me)? |
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Post by BigIain on Mar 29, 2009 20:04:36 GMT
maybe you have to blow a whistle 3 times, like the ref at the end of Football and rugby matches?
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Post by bixaorellana on Mar 29, 2009 20:05:53 GMT
Even if you had a pressure cooker, it might function differently than the one used by the recipe writer. Maybe his emits some kind of noise as the pressure rises? More likely the directive springs from being challenged by English, as note "chicken boiled water".
I'll just stick my usual plug for pressure cookers in here. Get one!
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Post by Deleted on Mar 29, 2009 20:07:24 GMT
Indian English is a wonderful language unto itself.
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Post by hwinpp on Mar 30, 2009 5:26:08 GMT
K2 is on the right track. It's got nothing to do with waiting for the pressure cooker to whistle three times. It just means 'a very short while'. The time it takes for a train to whistle three times? A bit like this, 'a whistle stop tour'.
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Post by Deleted on Mar 30, 2009 17:57:06 GMT
Hmmm... I think I am having leftover biryani tonight, just out of laziness (good thing that it wasn't bad yesterday -- I am going to add cherry tomatoes and crème fraiche at the end, since I don't have any raita).
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Post by bixaorellana on Mar 30, 2009 18:28:33 GMT
I used my pressure cooker last night, and I think I figured out what "three whistle" might mean.
When some cookers get up to maximum pressure, they emit a noise. Then you have to race to turn the stove down or off. It's possible the recipe author meant that the cooker should be allowed to come to maximum pressure three times. Or not.
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Post by gringalais on Mar 30, 2009 18:33:28 GMT
I am another who does not like runny eggs.
I ended up making a big batch of pesto last night because my basil is going to seed. I am thinking of trying the pesto fish recipe from my dad that I posted recently.
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Post by Deleted on Mar 31, 2009 13:00:33 GMT
Marmite can be used in so many dishes when oysters are not appropriate for guests.  |
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Post by bixaorellana on Mar 31, 2009 14:19:03 GMT
 The above message has been moved to Food abomination gallery by an angry mob. 
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Post by mockchoc on Apr 1, 2009 3:30:53 GMT
We are going to a Japanese restaurant for my birthday dinner.
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Post by hwinpp on Apr 1, 2009 3:35:43 GMT
Happy Birthday!
Enjoy your Japanese food.
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Post by Deleted on Apr 2, 2009 17:38:59 GMT
I'm heating up leftover fried chicken from the hallal place across the street. Yum. I think I have a cucumber for a cucumber salad, too.
I'll eat better during the weekend.
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Post by Deleted on Apr 2, 2009 17:45:15 GMT
Seeing as April is the last month with a "R" in it for a while I'm going to see about going out for oysters this p.m.
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Post by Don Cuevas on Apr 2, 2009 21:11:33 GMT
I don't know what's for dinner, as we've been invited to a large birthday party. (Adult, female, Canadian expat in Mexico.)
Could be some interesting things, such as poutine en mole.
About noon, I prepped myself with a nice tuna salad and avocado sandwich.
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Post by bixaorellana on Apr 2, 2009 23:40:26 GMT
I'm thinking about supper right now, but blerg -- it's so hot today. I have leftover roast chicken and fresh salad stuff. Sounds about right.
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Post by hwinpp on Apr 3, 2009 3:43:46 GMT
Yesterday I had dinner at La Croisette. It serves French, Khmer and north African food. I ordered a Couscous Croisette. I have not touched couscous since my school days in Algiers. I used to avoid having lunch at school if I knew there was going to be couscous, it was that lousy. So yesterday, feeling brave (firstborn  ), I decided to try it again. It was served with a thick vegetable soup (aubergines, carrots, potatoes, tomatoes) also containing chickenbreast, a mountain of couscous with some BBQ'd lamb and a merguez. Now while the meats and the soup were good (they even had real harissa!) the couscous was still crunchy. This came as a bit of a surprise because I don't remember this from school. There it was as soft as rice. My question, is it supposed to be still crunchy? Somehow I have my doubts, and I prefer it soft. Oh, including three Tigers the bill came to 16.50USD. Not too bad. |
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Post by bixaorellana on Apr 3, 2009 4:46:18 GMT
 No, that can't be right! I think you're correct in that it's supposed to be as soft as rice. Maybe you could mention it to them sometime, since you like the restaurant otherwise. It does sound pretty wonderful.
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Post by Deleted on Apr 3, 2009 4:54:21 GMT
It is not supposed to be crunchy. Your semolina was not steamed properly.
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Post by Don Cuevas on Apr 3, 2009 12:52:37 GMT
The birthday party last night was catered by another expat. The theme was Margaritaville, or perhaps Don Ho. We all got lei'd on arrival.
We started with a platter of a cream cheese island surrounded by an avocado and mango shore, with little pink shrimps as boats.
Another course was a magnificent platter of cut tropical fruit. I limited myself to two strawberries, as I didn't want to fill up on fruit.
All these preliminaries were served on the ample terrace with a fine view..
Inside the house, we found a large roasting pan of a sort of tropical rice pilaf, dominated by chunks of boneless chicken, and studded with chunks of fruits, including plátano macho. (Best translated as "studly bananas".)
The top chow of the evening were the skewered teriyaki pork and pineapple "satays", of which I consumed 3, while la Doña Cuevas ate 4. A light sauce with a kick of wasabi was available for the satays, but not really necessary.
We were kept well-supplied by a volunteer bartender and a hired waiter. The favorite drinks were Piña Coladas and Margaritas, although there was also beer, wines and soda.
I think a good time was had by all, if I recall correctly.
We drove home without impacting any stray livestock.
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Post by Deleted on Apr 3, 2009 12:59:36 GMT
Well, I'm sure that everybody had a good time if you all got lei'd.
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Post by bixaorellana on Apr 3, 2009 15:07:56 GMT
And I'm sure they got the best-planned leis of mice and men.
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Post by Don Cuevas on Apr 3, 2009 23:51:09 GMT
And I'm sure they got the best-planned leis of mice and men. Ten Points!  |
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Post by bixaorellana on Apr 4, 2009 3:14:54 GMT
I had a great supper and a great deal of it, too. Someone gave me a chilacayota (Curcubita ficifolia):  This is a very hard-shelled, large squash with white fibrous flesh and black seeds. Around here it's either candied in syrup or made into a sweetened drink with raw sugar and cinnamon. Since I love winter squash -- an elusive commodity in Oaxaca -- I decided to curry my gift. It was a beast to cut open and to get the zillions of seeds out, but I managed, then pressure cooked the pieces. After cooking, it was quite easy to get the flesh off the shell. First I heated some olive oil along with cloves and fenugreek seeds. After removing those, I sauteed a big onion, some hot banana pepper, a couple of very ripe bananas, and some garlic. Threw in some mustard and fennel seeds and some ajwain, then some raisins and the cooked squash. Simmered it all with salt, pepper, curry powder, a dash of garam masala, cinnamon, a little sugar. Towards the end I added a dash of worchestershire sauce, ditto soy sauce & balsamic vinegar, the juice of a tangerine, and some chopped basil. It was really good and went well with the leftover malanzan' melange (w/zucchini), the leftover spiced pork, and the very simple little romaine & tomato salad. Anybody want some curried squash? I can only accommodate the first 100 or 200 applicants. |
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Post by Deleted on Apr 4, 2009 15:05:04 GMT
Tonight I'm going out with a friend that I haven't seen in ages. She lives in upper Belleville and reigns over Belleville Chinatown. I told her that my only need at the restaurant that she will choose for this evening is a green papaya salad that will make me moan or a raw beef salad that will make me cry.
She texted me a while ago and said she knew exactly the right place.
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Post by gringalais on Apr 4, 2009 23:20:51 GMT
We went shopping today and bought some lamb so I made lamb vindaloo with rice seasoned with cumin and cinnamon.
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The above message has been moved to Food abomination gallery by an angry mob. 
), I decided to try it again. It was served with a thick vegetable soup (aubergines, carrots, potatoes, tomatoes) also containing chickenbreast, a mountain of couscous with some BBQ'd lamb and a merguez. Now while the meats and the soup were good (they even had real harissa!) the couscous was still crunchy. This came as a bit of a surprise because I don't remember this from school. There it was as soft as rice.
No, that can't be right! I think you're correct in that it's supposed to be as soft as rice. Maybe you could mention it to them sometime, since you like the restaurant otherwise. It does sound pretty wonderful.