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Screen Name
inothernews
Member Since
January 28, 2009
Latest Comments...
I think I'm one of the few who does it "low and slow" with my eggs. It takes a long time, yes, but I start with the pan on low, crack the egg and tip the pan so the whites set in the corner without...
Yes. I once ran out of basmati rice (you can tell I'm Indian by the fact I burned through a 10-pound bag) and tried to sub with Jasmine rice. Indian food does not go well with sticky rice. Sigh.
This is awesome because I was not quite sure what I was making at home except yum. I brew a cup in my stovetop Bialetti, heat milk in my french press and then pump the press part to foam up the mil...
Not a gift, but I've been bartering Indian cooking classes for services, like engagement pictures and a haircut. It's a great deal for me and other seem to appreciate it too!
As for cl...
Hey, I know this is not a religious forum, but I always find it surprising that folks don't consider fish/seafood to be meat. Why is that, do you think? They are still living creatures that are bei...
I am at my mummy's place so I am eating good home Indian cooking. So thrilling. She is going to teach me her eggplant curry in peanut sauce recipe!! (You can learn it in Raghavan Iyer's new book 66...
I used to LOVE cooking together and it was always one of my favorite activities, but I recently lost my job while my fiance is still working. I spend most of my days on cooking blogs...hence I end ...
I use Cream of Wheat to make my favorite Indian breakfast--a savory Cream of Wheat called Upma. It has onions, ginger, peanuts, lentils, chilis, salt, butter, and potatoes, peas if you'd like.
I love Malbecs and, ironically, my dad just suggested the Gascon Malbec on Sunday. It pairs really well with spicy food, including my Indian cooking.
I'm also a fan of Tempernillo. We ...
I leave them in there whole! Most of them are big enough that you won't get a spoonful of it, plus it takes an awful long time to fish all the bits out.
Link to the firestarters heads to cranberry sauce! So much linkage...
I am currently experimenting with DIY chai packets. I get them from the Indian store, but I think with instant tea...
An old man who lived next door to me told me this was the secret to great pancakes and I've always done it ever since--and it's true! Glad to know the science behind it. I suspected it was similar ...
Hey, like ValHalla said above, most of the cookbooks have the spices listed individually. I highly recommend Betty Crocker's Indian Home Cooking by Raghavan Iyer, or his latest book 660 Curries. Bo...
Alphonso mangoes are sweeter than their Mexican counterparts--they were also only recently approved for import to the U.S. and are madly expensive. Try the big yellow cans of alphoso puree--that st...
P.S. My favorite kind of curry is my dad's chicken curry. An easy substitute for me: I use Patak's hot curry paste. Oil, onions, tomatoes and cilantro/coriander, chicken legs and thighs (to soak up...
Latest Comments...
I think I'm one of the few who does it "low and slow" with my eggs. It takes a long time, yes, but I start with the pan on low, crack the egg and tip the pan so the whites set in the corner without...
Yes. I once ran out of basmati rice (you can tell I'm Indian by the fact I burned through a 10-pound bag) and tried to sub with Jasmine rice. Indian food does not go well with sticky rice. Sigh.
This is awesome because I was not quite sure what I was making at home except yum. I brew a cup in my stovetop Bialetti, heat milk in my french press and then pump the press part to foam up the mil...
Not a gift, but I've been bartering Indian cooking classes for services, like engagement pictures and a haircut. It's a great deal for me and other seem to appreciate it too! As for cl...
Hey, I know this is not a religious forum, but I always find it surprising that folks don't consider fish/seafood to be meat. Why is that, do you think? They are still living creatures that are bei...
I am at my mummy's place so I am eating good home Indian cooking. So thrilling. She is going to teach me her eggplant curry in peanut sauce recipe!! (You can learn it in Raghavan Iyer's new book 66...
I used to LOVE cooking together and it was always one of my favorite activities, but I recently lost my job while my fiance is still working. I spend most of my days on cooking blogs...hence I end ...
I use Cream of Wheat to make my favorite Indian breakfast--a savory Cream of Wheat called Upma. It has onions, ginger, peanuts, lentils, chilis, salt, butter, and potatoes, peas if you'd like.
@wunami: That is a great analogy and really speaks to the problems I have with a lot of these competition-based reality shows.
I love Malbecs and, ironically, my dad just suggested the Gascon Malbec on Sunday. It pairs really well with spicy food, including my Indian cooking. I'm also a fan of Tempernillo. We ...
I think, nay, hope that the baldies will be so busy trying to out-cook/out-ego each other that Carla will hootie-hoo her way to the win!
Oh yeah, lingonberry jam from IKEA!
carmelized apples! Chop up apples into a pan with lots of butter and sugar and some cinnamon and whatever else, cook until they are soft and yummy.
I leave them in there whole! Most of them are big enough that you won't get a spoonful of it, plus it takes an awful long time to fish all the bits out.
Link to the firestarters heads to cranberry sauce! So much linkage... I am currently experimenting with DIY chai packets. I get them from the Indian store, but I think with instant tea...
These cookies from Cooking Light are really delicious and use whole-wheat pastry flour! http://www.eatingwell.com/recipe...
An old man who lived next door to me told me this was the secret to great pancakes and I've always done it ever since--and it's true! Glad to know the science behind it. I suspected it was similar ...
Hey, like ValHalla said above, most of the cookbooks have the spices listed individually. I highly recommend Betty Crocker's Indian Home Cooking by Raghavan Iyer, or his latest book 660 Curries. Bo...
Alphonso mangoes are sweeter than their Mexican counterparts--they were also only recently approved for import to the U.S. and are madly expensive. Try the big yellow cans of alphoso puree--that st...
P.S. My favorite kind of curry is my dad's chicken curry. An easy substitute for me: I use Patak's hot curry paste. Oil, onions, tomatoes and cilantro/coriander, chicken legs and thighs (to soak up...