I'd eat and enjoy everything you mentioned if the raisins were a dry pile next to the mainI know someone who the mere mention of raisins makes her flinch.
I really like golden raisins soaked in tea and cooked into a pilaf with grilled lamb, nuts and caramelized onions.
That sounds like a fantastic pilaf. I lost the recipe but used to have one for pheasant that included golden raisins, cinnamon sticks and orange juice. Pheasant was lightly browned then poached in a juice mixture. It really took the gameyness out of the pheasant to the point my wife would eat it.I know someone who the mere mention of raisins makes her flinch.
I really like golden raisins soaked in tea and cooked into a pilaf with grilled lamb, nuts and caramelized onions.
What's the name of the cook book?View attachment 5075971View attachment 5075972
Here's my base recipe. I add the raisins and nuts. Other dried fruit works as well. This cookbook has seen a lot of use in the 30+ years I've had it.
I love Indian food. I'm stuck on Lobster Bhuna. Trying to get it exactly as I used to order it from Paul Bhalla's in Westwood. I'm close LOL. Do you happen to have any good Bhuna recipes?Classic Indian Cooking by Julie Sahni. Published 1980. I also have her Classic Indian Vegetarian and grain cookbook. She is lavish with oil and salt and I've modified that some over the years but still my Bible for North Indian cooking.
Yeah it almost has a clay dirt aroma. I love it.There is one spice, turmeric I think, used a lot in Indian cooking that just gags me. The smell just puts me off.
Same, we use the internet too much lately because it’s so easy to pull out the phone. But I love my cookbooks and my wife’s box of recipe cards.…All my cookbooks are hard used, no display pieces so they aren't pristine condition. Now I mostly use the internet like this guy…
I keep a Microsoft Surface tablet on the counter in the kitchen. I was going to mount it on one of the cupboard doors but haven't got around to it. Comes in handy when needing a youtube video for something I'm cooking. Especially things like making Chinese dumplings in different shape.Same, we use the internet too much lately because it’s so easy to pull out the phone. But I love my cookbooks and my wife’s box of recipe cards.
Hard use on several with soy sauce and oil stains, plus rippled pages from moisture, along with notes in the margins on a bunch of recipes. “Rode hard and put away wet” we like to say.
Now that's my kind of cooking. Reminds me that I need to make another batch of spring rolls. Dry or fresh noodle? It's OK to cheat and use dry.Shitake Chow Fun and home made pan fried veggie egg rolls.
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I remember when Uwajimaya was one of the few stores in the Portland area carrying asian foods. I used to go there often when I was living out on that side of town. They have or at least had last time I was there a decent live seafood section. There was also Manilla Market but I'm going back decades now. I'm a few blocks away from a Hong Phat that fills up an old Safeway store. Fubon is 5 minutes away and the old Fred Meyers on Division and 82nd is a large Asian market now as well. Plus there are small shops everywhere.Occasionally I'll make them from scratch. Select company only.
But with Uwajimaya so close I usually buy their fresh noodles. Only way to go.
I get the fresh black beans in the bag there too.
I follow Latif’s Inspired.Lobster bhuna sounds delightful. Do you follow any Indian cooks on YouTube? I mostly cook Chinese and Thai now and there are really great cooks on these days.
I also subscribe to New York Times cooking. My current favorite paper cookbook is The Food of Sichuan by Fuschia Dunlop. I cook from that a couple times a week or more.
I keep my old iPad staged by the kitchen LOL!I keep a Microsoft Surface tablet on the counter in the kitchen. I was going to mount it on one of the cupboard doors but haven't got around to it. Comes in handy when needing a youtube video for something I'm cooking. Especially things like making Chinese dumplings in different shape.
Now that's my kind of cooking. Reminds me that I need to make another batch of spring rolls. Dry or fresh noodle? It's OK to cheat and use dry.
I also need to put Douchi on my shopping list as I'm out.
Simply Thai by Wandee Young is my go to. The recipes I’ve made from it have all been good, but the Chicken Satay is a huge hit. We usually double or triple the recipe for that one and serve it to a bigger group. Thai basil is a must for cooking at our house. I grow it most years because it’s sometimes hard to find in Michigan, generally I could always find it in SoCal though.…What are your favorite Thai books or links?
Great live seafood.I remember when Uwajimaya was one of the few stores in the Portland area carrying asian foods. I used to go there often when I was living out on that side of town. They have or at least had last time I was there a decent live seafood section. There was also Manilla Market but I'm going back decades now. I'm a few blocks away from a Hong Phat that fills up an old Safeway store. Fubon is 5 minutes away and the old Fred Meyers on Division and 82nd is a large Asian market now as well. Plus there are small shops everywhere.