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Invisible Ted posted:Was recently browsing the GWS wiki  Invisible Ted posted:Indian section  Invisible Ted posted:and came across Adai. 
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May 4, 2016 04:38
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| # ¿ Apr 30, 2024 13:15 |
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Ranter posted:I'm asking for dishes/recipes that I might try making myself that fall into the category I outlined (not authentic but still tasty to Western people). I'm hoping some English goons can chime in. Tikka Masala made its way over the other side of the pond, but are there others? What are they called? I want to try them perhaps. You might also try Japanese Curry, since I believe it's fairly distinct from traditional Indian curries. One of my favorite recipes is a take on the curry the Japanese Navy serves every Friday. 
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May 10, 2016 06:23
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That looks super tasty, and I am very jealous. I actually just found out about a food truck a couple towns over run by an Indian gentlemen, "Tandoori Dish". I'm hoping to give it a try the next time I can get a free weekend!
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May 13, 2016 06:01
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I dunno about the vinegar, but I think it's a combination of two and three. Eggplant is hard to caramelize because it has so much water inside it. By letting it sit in the salt and cooking it once, you dried it out considerably, which (I believe) is what allowed it to caramelize on the second cook. The vinegar may have played a part in this as well, I don't actually cook with eggplant much so I don't know if acidic compounds can help break down sugars in it, or assist in drying it out, or whatever.
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May 19, 2016 11:18
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Helith posted:Would you like a vindaloo recipe? Of course you would! Hey, guess what? You are my new favorite person 
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Jun 14, 2016 14:46
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| # ¿ Apr 30, 2024 13:15 |
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SymmetryrtemmyS posted:If you have a Vitamix or other high-speed blender, you can make your own coconut milk easily enough. Even a regular Osterizer or whatever will make passable coconut milk, but you aren't going to get the completely smooth texture unless you use only the youngest, most tender coconuts. Depending on coconut prices it can end up cheaper to make your own, but usually it's cheaper to buy it. The problem I've always had with coconut milk isn't blending the flesh smooth, it's getting the drat stuff out of the coconut. How do you easily and quickly separate the white flesh from the brown rind?
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Jul 22, 2016 19:31
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