Ladled

I had Tod Mun  yesterday and was trying to figure how it had the smell of a fish but not its texture. The fish in it is in paste form.

The Avocado I was reminded of this poem after reading Edward Hirsch 's green figs

zucchini shilla

Today I had Patra . Its sweet element reminded me of Khandvi .

Today I had  mulligatawny  soup. It seemed like a side you would have with fried rice. When it came to dessert, it was  Spumoni  time. The taste reminded me of milk icecream on sticks that we had as kids. The colors reminded me of  cassata ice cream . Now I am getting confused with these tri color icecreams Neapolitan ice cream . When a friend ordered Misto , I had to know all about it.  It seems like something I might like.

Today I had a warm piece of heaven. It came as a red bean paste stuffed in a glutinous flour ball rolled in sesame. Tangyuan

When I read of cloves in oranges  in  Keeper  introduction, I thought itmight be some idiom. weetabix This morning I had Rosemary and olive oil Triscuit . Its interesting to know of how the web of strands is weaved. My friend mentioned that its consistency is like that of Soan Papdi . I had pretzel chips too and liked them better than pretzels.

cooking - even just following others recipes is not all that hunky dory. I made simit  and wht I have is hard bagels which tasted like murku  according to my roomate. dunked in kala chana it tasted like vada sambhar  to me. Few things that went wrong. I used whole wheat, so I shouldnt have been looking for the 'golden' color. With the oven acting up on me I felt clueless if the bagels were getting enough heating to do their thing or not. I have so much more kala chana, I wondered if I could just bake the dehusked chickpeas into a bread. sure enough, one can make chickpea bread  or oven baked spiced chickpeas . With mine, I am going to make hummus. That I did. I will stick with garbanzo. With so much of the dip available, freewheeling , I decided to make sabudana upma . Soaked the pearls too long. Ended up with an unfavorable texture.

While weighing  to read or not read the+butcher+and+the+vegetarian  book, the decision was made as soon as I read of the tea and cookies  blog. Tri-tip Skirt steak A vegeterain starts to follow  Judy Rodger's  instructions from  zuni cafe cook book  to make chicken broth. Her reaction on unwrapping the parcel - 'There is a bit of blood on the paper, but the smell of fresh meat -a clean smell, really - makes me think of rain'. Schmaltz Out, Out damned chicken Fat!   A reference to Macbeths poem Friendship is all good and fine, but dont get between a girl and her charcuterie. This line reminded me of a telugu idiom ekkadaina baava kaani vanga thotalo kaadu . mushroom coulibiac

Brunettis cookbook Stracchino Montasio ruote pasta Tagliatelle Pasta e fagioli risi e bisi Brunetti

the+rodale+whole+foods+cookbook rodale Sesame tea Lemon Carrot Hummus Mu shu Chicken  (saw it on the Phoenix palace menu too) Chicken harira brown rice dosa Spaetzle Fiori pasta caprese wrap pasta salad caprese kisel Peach Clouds date shake corn waffle oatmeal waffle maple pudding maple glazed salmon

Cutting a cabbage After I am through with the green leaves I see the white surrounding the yellow

Not just a section on the menu. Today lunch was at Phoenix palace . We were prepared for a buffet ; nothing short of a dozen kinds of chicken. As soon as we walked in, the waiter grabbed our attention with 'Dimsum?'. Without time for looking around, we took the table next to the door. Carts wheeled close and away. After some exchange of words, what we had on our table was Daikon cake . The order would have read 3 pieces of that cake. But my friend got one of it exchanged for a Taro cake , so I know how that tastes too. And after a big search, the vendor put a pair of Zong zi  on the table announcing it as chicken. On top of this there was a salty vegetable delight waiting. Daikon and Taro cakes were very filling and so was the glutinous rice with chunks of chicken and a stray sausage piece. I liked the poets story related with Zong Zi. After having my fill, I sensed something leggy between my lips. I was almost staging a no-drama approach within where I would call on the re

Warm bread and honey cake sac brei borek Bazlama bread Salara kuchen borracho Dutch apple tart fresh-cherry-upside-down-cake kue-lapis nutmeg-cake bolo-de-mel-azorean-honey-cake gevulde speculaas Honik-Lekach sacher torte gerbeaud slice basbousa

I was reading A merging of head and heart  by Judith Dancoff  and came across Barefoot in the Park .  I started watching the movie and not so soon the characters had knichi and pelminchki. They have to be  part of Albanian cuisine  but are more fictional. May be ouzo is bozo. I have always liked the idea of making up food for pages. Knichi is supposed to be popped in and not nibbled. Do you know of foods that need to be had in certain ways to taste good? As the movie progressed, my taste buds recalled the Bhelpuri  in the kitchen.

A: Dumplings. They are like undralu. B: Are they like pot stickers ? Now I dont know what pot stickers are. Thats where Asian dumplings  figures. Kimchi Dumpling. I didnt know that they even make dumpling soup. A dumpling in a soup spoon looks like the camphor burning shown to god in Hindu temples.

At Walmart today, I eyed  Louisiana Creme cake .  When I looked at Spaghetti squash , I wondered enough as to why it is called so and find out.

Oh Lord may I remember when I have wings and/or nachos , what goes on with those foods before they get to the table. The cover page of The end of overeating has a carrot cake on top and carrots on the bottom. There should be an intermediate home made cake to not make the choice transition too stark.

In the thrall of Pure & Simple cookbook, I made  Sabz Pulao . The recipe does not mention the time to cook. It got done fairly fast. So dont stray too far away from the stove. ROI of this dish is high. Next to it is capsicum pachadi . A thing about it. Its a rock fiery dip, its not a side dish. You will want to find accompaniment to it. I had it with rava dosa. Much like the layering guac on colorful tortilla strips, I was addicted to smearing it on pieces of dosa. It does put one in the savoury-sweet-savoury... cycle. So it was followed by a petit cake bite. If you believe in a thing like that.. that is the end of the story. And in between the chasm is a green pea and its presence is a homage to a pea once thrown by a Teppanyaki  chef to check my alertness at honmachi . Or should we start cubing the peas so they dont roll? Vidhu Mittal- Green Pea Soup

If you started out cooking in high school anything like me, you would make upma with idli rava and sure enough its food scattered to the winds. The way I do it, I dump everything in but this time I followed the directions and roasted the semolina well and that made all the difference. I made Upma  from Pure &Simple cookbook. It ended up looking good, came close to the one I adore at weddings for its roasted urad dal smell. Its about the same ingredients that I usually use but with a recipe it makes it convenient as to know not only what to use but also what to leave out, that way not all the dishes end up being the same. Recently I had uppittu in Maharashtra wondering what it was. Turns out that it is upma. Once I had kharabath  at a colleague's house. That holds the flag for a spicy twist on upma. I am all sold to try vermicelli upma and more pulao dishes, all because I like the vegetable content in all those dishes. I am aiming for the rice and vegetable ratio that makes

oatmeal in soup. It is a good idea. Microwave the oatmeal and mix it in soup.

Around my french table Rillettes Arman sculpture Tartine poilane miche socca Garbure matafan marie helenes apple cake visitandine michel rostangs double chocolate mousse cake gateau basque bubble top brioches

Since yesterday a worm runnning amok in my head is the idea of having an apple cut in all the brilliant ways that French cookbooks suggest. Other guinea pigs - carrot (raw), a vegetable (cooked). While having the carrot soup, I wondered how would the carrot & potato curry seem. With the shape of the pieces retained, we reach the border of the food fast unlike in a soup. Bear with me here, can you understand the situation where I was hungry where I had lots of cake, while making the soup. I reached a point where I was full but my stomach wasnt. There must be some amount of food that maintains its wholeness and hence we go for so many bites.

biker billy roadhouse Pumpkin pecan pancakes

Two film pieces of any kind, placed together, inevitably combine into a new concept a new quality - Sergei Eisenstein , The Film Sense A 3o'clock snack was just reaching its end. Just few drops left in the coffee holder and lots of noisy air. There was just one piece of cake with cream cheese frosting and a peach in a layer. There were cut strawberries, honey dew melon. The baked peach with the fresh fruits is a juggle of textures that will make you change sides on whats your favourite. So my roomate and I made the carrot soup in pure & simple . We had to pressure cook carrot and potato for more than a whistle. The recipe begins with cubed carrots. In the picture I see. carrot wheels. Probably that would have softened it faster. A thing to try. I did like the end effect. I would have to have other carrot soups to find out more about the range of the soup taste. I will go ahead and make the vegetable garden soup. The recipe calls for two sets of tomatoes and carrots cut d

It will rain on your wedding day! My point is that belief systems and food are intertwined. - Andrew Zimmern, The bizarre truth Older relatives would comment on the complexion of her skin. She was scolded about what she ate and what conditions were folklorically believed to flow from her eating habits. - Anand GiridharDas , India calling

daisys holiday cooking Manchamanteles  (related to cloth in name like Ropa vieja ) Cherry cordial bread pudding Lupini  beans casonsei/casumziei Mantecada sopa criolla Coquito&Choquito

The new thanksgiving table Pumpkin and Sage Lasagna Persimmon pudding PS: Cafe Boa's first offering on the plate.

Ruby's Tuesday on the corner of Mill Avenue is replaced with Sally's Diner and then a Sports bar. 3 Margaritas next to Safeway is replaced by another. This is the effect of recession. It results in new places and new dining experiences, loss of some older ones.

Vanishing catmeal raisin cookies  was what I saw yesterday morning on the back of a lid fallen by the dumpster with some oatmeal spread on the ground, and cant recall what made the o of the oatmeal a c. Cats should not have raisins  fine but milk. isnt that the first thing we see them lapping. While there,  How cats drink milk without getting their chins wet  is  ajust revealed mystery. My friend told about this in response to the water drop , a la Invisible World .

This morning I boiled tea for two and long enough that it could be served only for one. Me. It tasted great until I realised that I was having 2 spoons of sugar all by myself. When the tea was overboiled, how much of what evaporated was water, milk and sugar molecules?

A good tomato bisque's virtue is lost on me. You havent ever heard me talk of soups as I find the whole stock preparation cumbersome and I dont like the creamy taste. I am going to make pea, spinach soups in pure & simple homemade indian vegetarian cuisine  and see if I like them.

pastry queen parties okra fritters/pancakes campechana Champagne marinated Shrimp Boil Sand dollar  cookies Layered Salad in jar (for picnics) double dipped Buttermilk Fried Chicken syrup cake soup cups avocado pancakes Sweet potato biscuits Achiote seared chickpeas

Jewish cooking boot camp mandelbrot Kichal Blintz souffle Asparagus with Lemon sauce Tuna Salad with Dill (like Tuna tarragon of Sweet tomatoes ) Pear infused Applesauce Chocolate chip Lace Cookie Charoset Matzah brei carrot tzimmies

cake keeper cakes Poppy seed cake Stout  and Chocolate Snacking cake with Chocolate-Stout Glaze Semolina and Yogurt cake Worlds quickest yeasted coffee cake Nick malgieri Chocolate cake with Panforte  spices Cornmeal and Almond cake Cream of coconut  cake with chocolate-coconut glaze Everyday yogurt cake Fig and cornmeal cake Pear cake with sea salt-caramel sauce Honey and walnut cake Clove-scented Chocolate and Apricot Loaf Pistachio polenta pound cake (Speaking of polenta, I was amazed of the so many things that are made with Polenta - polenta fritters, polenta fries in a Bean cookbook. Can someone make me understand the KY craze of macaroons with icecream in entertaining with bluegrass winners ? Should try that) Now I know how a chiffon cake should look - like each particle were trying to not put its weight on the bottom.

That should be the caveat in a recipe after every instruction . Like mom says when you put something on the stove. Be there, dont wander.  I made  sorakaya pulusu and sorakaya kootu . I had to scrape the bottom and stop cooking like the examiner said put your pen down and return the sheet. I had to put the ladle down and switch off the gas. Recently I saw a friend's hot stove had a 'still hot' light. I wish mine had it too. I could have escaped the scar I got from my pyro-insensitive arm magnetised to the hot coil. I have a knack for getting attracted to sticky things like hot coil and freezers that wont let your fingers loose even if you have a test the next day. Thats not the last of it. My roomate ate the pulusu and found some bitterness in tthe pulusu. Talking about it to my mom she suggested that I should add sugar/jaggery when I add  Tamarind paste. We have made curries where we have used the paste without adding sugar but that is a onion heavy dish. I am referri

Have you ever been in a situation were you already knew what would be served on what day and come to like a day for its special? At undergrad hostel, I liked Fridays for matri  for their crunchiness while getting into the mouth and softness once in there. I liked tuesdays for the bread pakoda  when I was in the love part of the love-hate tug relationship with the tomato ketchup. Sundays were for Dosa  (you had to know the cooks for a crispier one). The day I came back from home after vacation, Puris  even though a special food, never tasted good. The first meal at home after school was always spicy. At home Mondays were for green leafy vegetables as they had to be consumed before they got dry (pre- fridge days), saturdays were for tomato curry. I got the idea for this post from  Remical bingham's  poem marchers headed for washington baltimore 1963