(no subject)
Apr. 18th, 2005 07:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickCouple of things for today. I'm gonna ramble over a variety of topics, so hit the cut to read.
First off, Roy's asked for the tasty dal recipe, which I'm pretty sure I've posted here before, but I can't find it so I'm posting it again.
The Tasty Dal Recipe (not horribly authentic, but tasty)
Combine 5 cups water, 1.5 cups of split yellow dal (masoor dal? They're kind of like yellow split peas only smaller.), 1/2 teasp. ground tumeric, 1/2 teasp. garam marsala, 2 coin-sized slices of fresh ginger, 1/2 white onion, chopped. Cook at the low boil, stirring occasionally. When the dal are nearly cooked, salt to taste. In small pan, heat 3 Tbsp. of some kind of oil. If you've got ghee, use it. I use 1.5 Tbsp real butter and an equal amount of olive oil. Add 1 tbsp. whole cumin seeds, several large cloves of garlic, sliced. Cook until garlic is golden brown. Add 1/4 teaspoon each of powdered chipotle and ancho chiles and heat through. Dump this lot, all of it, into the dal stuff. Stir.
Eat. Good with chapatis or chapati-like flatbreads. Pretty good with rice.
Also, grocery night has unceremoniously been moved to TUESDAY nights because that's when the fresh produce comes in to the Weis. So. No more Monday grocery posts. They will, henceforth, be TUESDAY grocery posts. I know you're all terribly disappointed about this, but buck up, campers. It's not all bad. There will be a grocery post tomorrow, and likely one with less bitching.
Dinner at Chez Moi this evening was bok choi and mushrooms with sauce (the four flavors of vaguely-authentic asian cooking -- sesame oil, soy sauce, garlic, and ginger) and rice. Dessert was freshly chopped mango with queso blanco I made myself. It was good. All ya'll should live so well as me. Nyah, nyah.
The cheese experiment went well -- I followed the directions and got a cloth full of loose curds. That didn't impress me much so I went off-road with the directions. I twisted the top of the cloth shut, set the cutting board up on an angle so that it drained into the sink, put the curds-in-cloth on the cutting board, and then weighted the curds down with a pan that had two bricks in it. I left it like that for the better part of the day. (No, I don't want to talk about germs or incubation periods. This is not a sport for people who are fanatical about germs.) Anyway, the setup I made pressed out the whey and made a firmer, more cheese-like product. It's crumbly, kinda reminds me of crumbly goat cheese (the kind yuppies eat -- what the hell is that called?) or something in texture, but holds together enough that I can pick it up in pieces that are about 4" across. It's white. Cheese isn't colored yellow on its own. That's added.
I didn't salt my cheese, though that is an option. It tastes kind of cider-y but not much -- cider vinegar is the acid I used to curdle it. The overwhelming flavor I get from it is the *cow* flavor of fresh, whole milk. It's a good flavor with fresh fruit, which is why I made with the mango at suppertime. As a side note, fresh, whole raw milk does not taste very much like store milk. Virtually all store milk has been pasteurized and homogenized and it doesn't taste like real cow milk after that stuff happens. I expect most people do not know this because they've not been exposed to real cow milk.
No horse post today because I'm damn tired and I didn't have time to horse. I was too busy planting plum trees.
First off, Roy's asked for the tasty dal recipe, which I'm pretty sure I've posted here before, but I can't find it so I'm posting it again.
The Tasty Dal Recipe (not horribly authentic, but tasty)
Combine 5 cups water, 1.5 cups of split yellow dal (masoor dal? They're kind of like yellow split peas only smaller.), 1/2 teasp. ground tumeric, 1/2 teasp. garam marsala, 2 coin-sized slices of fresh ginger, 1/2 white onion, chopped. Cook at the low boil, stirring occasionally. When the dal are nearly cooked, salt to taste. In small pan, heat 3 Tbsp. of some kind of oil. If you've got ghee, use it. I use 1.5 Tbsp real butter and an equal amount of olive oil. Add 1 tbsp. whole cumin seeds, several large cloves of garlic, sliced. Cook until garlic is golden brown. Add 1/4 teaspoon each of powdered chipotle and ancho chiles and heat through. Dump this lot, all of it, into the dal stuff. Stir.
Eat. Good with chapatis or chapati-like flatbreads. Pretty good with rice.
Also, grocery night has unceremoniously been moved to TUESDAY nights because that's when the fresh produce comes in to the Weis. So. No more Monday grocery posts. They will, henceforth, be TUESDAY grocery posts. I know you're all terribly disappointed about this, but buck up, campers. It's not all bad. There will be a grocery post tomorrow, and likely one with less bitching.
Dinner at Chez Moi this evening was bok choi and mushrooms with sauce (the four flavors of vaguely-authentic asian cooking -- sesame oil, soy sauce, garlic, and ginger) and rice. Dessert was freshly chopped mango with queso blanco I made myself. It was good. All ya'll should live so well as me. Nyah, nyah.
The cheese experiment went well -- I followed the directions and got a cloth full of loose curds. That didn't impress me much so I went off-road with the directions. I twisted the top of the cloth shut, set the cutting board up on an angle so that it drained into the sink, put the curds-in-cloth on the cutting board, and then weighted the curds down with a pan that had two bricks in it. I left it like that for the better part of the day. (No, I don't want to talk about germs or incubation periods. This is not a sport for people who are fanatical about germs.) Anyway, the setup I made pressed out the whey and made a firmer, more cheese-like product. It's crumbly, kinda reminds me of crumbly goat cheese (the kind yuppies eat -- what the hell is that called?) or something in texture, but holds together enough that I can pick it up in pieces that are about 4" across. It's white. Cheese isn't colored yellow on its own. That's added.
I didn't salt my cheese, though that is an option. It tastes kind of cider-y but not much -- cider vinegar is the acid I used to curdle it. The overwhelming flavor I get from it is the *cow* flavor of fresh, whole milk. It's a good flavor with fresh fruit, which is why I made with the mango at suppertime. As a side note, fresh, whole raw milk does not taste very much like store milk. Virtually all store milk has been pasteurized and homogenized and it doesn't taste like real cow milk after that stuff happens. I expect most people do not know this because they've not been exposed to real cow milk.
No horse post today because I'm damn tired and I didn't have time to horse. I was too busy planting plum trees.
