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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Our next-door neighbor is Indian, having come to America (California) via Africa.
I love okra. A couple of months ago, I asked her if she had a recipe for bhindi (okra) masala. She said that she did, and that she would give it to me. In a while. Fast forward about a month: she not only gave me her recipe, she assembled all of the herbs and spices I would need (ginger, garlic, cumin, cayenne, fenugreek (kasuri methi), turmeric, dhana jeera, and garam masala. She also bought me ¾ of a pound of bhindi (okra) at the Indian market (she hates the okra at supermarkets). I had to supply the onion and tomato. I made it a couple of weeks ago and it was wonderful! And . . . my wife thinks that she hates okra, so it was all for me! What about youse guys? Have you cooked anything new recently that you really, really liked? Next on my list: Tom Kha Gai: Thai chicken coconut galangal soup. |
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TomBoleware Inner circle Hattiesburg, Ms 3163 Posts |
I made a sandwich today, does that count.
No I never have been much of a cook. At times I wish I had practiced more, but my wife would never go for that now. Maybe I need to sneak in the kitchen sometimes and surprise her. The okra dish sounds good. I try gardening every year in the backyard, not a lot of luck with anything except okra. I grow tons of okra every year, just cut it today to go into the freezer. I love it. Tom
The Daycare Magician Book
https://www.vanishingincmagic.com/amazekids/the-daycare-magician/ My Blog - https://boleware.blogspot.com/ |
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Try grilling it with a bit of salt, pepper, and cayenne.
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TomBoleware Inner circle Hattiesburg, Ms 3163 Posts |
I sure will. Thanks
Tom
The Daycare Magician Book
https://www.vanishingincmagic.com/amazekids/the-daycare-magician/ My Blog - https://boleware.blogspot.com/ |
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Tom Cutts Staff Northern CA 5925 Posts |
Long ago I developed in my mind that the NY cut of beef was tough and lacked the flavor of a rib eye. I've always avoided that cut. But the other day it was on sale at a ridiculous price and it had wonderful marbling, so I gave it a try. Turned out amazingly tender and flavorful. Not a rib eye for sure, but not the shoe leather I had branded it as.
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Quote:
On Jul 28, 2018, Tom Cutts wrote: If you get a chance, look up New York steak on America's Test Kitchen. These guys (and gals) have a very scientific approach to cooking (Watch out! Ron's ears might be burning!), and they might have some excellent tips on cooking a NY cut. Last night my wife and I made carne asada. She got flap meat at the supermarket, and looked up a carne asada recipe on ATK. They said that as it begins to cook, flap meat, which has much longer muscle fibers than most meats, will have the muscle fibers start to shrink laterally, which tenderizes it. However, at about 135°F - medium-rare - the fibers start to shrink longitudinally, which toughens them. Therefore, you do not want to cook flap meat to medium or higher; it will be tough. |
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Tom Cutts Staff Northern CA 5925 Posts |
ATK are great at making the science easy to exectute. I've gotten away from them just because I don't watch the show anymore.
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Quote:
On Jul 29, 2018, Tom Cutts wrote: You can get recipes from them online, and they'll include the science, and, often, a video of the show segment. |
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imgic Inner circle Moved back to Midwest to see 1336 Posts |
I enjoy Alton Brown’s Good Eats” for same reason. He explains what’s going on rather than just the recipe. Also gives insights to tools and ingredients.
No too long ago I watched an episode where he made clafoutis (cla-foo-tee). Like a custardy fruit pancake dessert. It’s now our favorite dessert (and leftovers are great in morning). Used a ton of the fresh Washington cherries here. But also great with apples and peaches. Found Julie Child’s recipe to be the best. Also been experimenting with making Bahn Mi sandwiches. Just pickled several jars of daikon and carrots. Biggest problem is finding good bread. Shoot, now I’m hungry...
"Imagination is more important than knowledge."
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magicfish Inner circle 7004 Posts |
I make a point of trying new foods so on a whim I purchased two octopus arms. I removed the suction cups, sliced them into 3/4 inch medallions.
I fried them in some evoo Until they were just barely browned. I grabbed one on the way to the next room and bit into it not knowing what to expect. I stopped dead in my tracks. I was stunned. I turned 180 degrees and went directly back to the stove for more. I ate one after another until they were gone. It was absolutely delicious. Flavour, texture- incredible. |
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
My wife's not a fan of fish, so I usually cook it only when she's gone somewhere.
Last week she was visiting her sister in Texas, so I had a couple of salmon fillets with spicy coatings: one broiled, one baked, both wonderful. I also made a chicken vinaigrette (which gives the whole house the aroma of red wine vinegar; I love it, but she doesn't) that was extremely good. I like octopus sashimi & sushi, so maybe I'll grab some one of these days and give it a try. |
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lunatik Inner circle 3223 Posts |
A couple of years ago, my favorite indian restaurant went out of business, but I was able to get their recipes for their 2 sauces that they use to make everything. Also grabbed their garam masala recipe. BUUUT, the big problem that I have for the sauces recipes is that they are in large quantities, i.e. 50 lb bag of onions, etc. which I haven't been able to reduce to a manageable amount
"Don't let your Dreams become Fantasies"
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Quote:
On Jul 30, 2018, lunatik wrote: I take it that you rarely entertain LOTS of friends. |
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lunatik Inner circle 3223 Posts |
Haha, I do entertain 60-70 people usually once every month and a half, but I surely am not going to spend that kind of money on them! lol
if you're interested, here's the recipe for the garam masala, it's the best that I've found so far compared to what's sold in indian markets. I use a Blendtec to blend it up! 1 Cup Cumin Seeds 1/4 cup Black Cardamon Seeds 1/4 cup Whole Cloves 1/8 cup black peppercorns 1/8 cup Mace 4 cinnamon sticks 5-6 bay leaves 1-2 whole nutmeg
"Don't let your Dreams become Fantasies"
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Tom Cutts Staff Northern CA 5925 Posts |
I bought more NY bone in. It also says loin. Nice marbling. Which is what I look for.
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1KJ Inner circle Warning: We will run out of new tricks in 4385 Posts |
I got a recipe for Armenian Tourshi recently. I'm always looking for interesting new healthy recipes.
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magicfish Inner circle 7004 Posts |
Quote:
On Jul 30, 2018, Tom Cutts wrote: Is your NY the Strip Loin? |
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Tom Cutts Staff Northern CA 5925 Posts |
It is!
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motown Inner circle Atlanta by way of Detroit 6127 Posts |
I finally learned to make City Chicken, something my mother and other realatives made. It’s made with veal and pork. As far as I know, it was Eastern European immigrants who came up with it in the early twentieth century as a replacement for chicken. It looks like a mock chicken leg.
"If you ever write anything about me after I'm gone, I will come back and haunt you."
– Karl Germain |
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Dollarbill Inner circle Colorado 1005 Posts |
Hey guys, I cook a ton. I mean a whole lot! love me some flap meat but like flank steak it is wayyyyyy overpriced. We usually do street tacos w/ both. Onions and cilantro and sum hot sauce only. ez peezy and delicious. Also brisket hash. secret: boil your potatos in beef broth. 👍😀😎
and in case anybody doesn't know. a T-bone is made up of a filet mignon and a strip steak. $.02 |
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