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[LosingNow]

lnow,
I don't think you got the banana flower preparation right. It is by no means sticky, very dry. Vincent gave a few tips (I didn't know about the vinegar part).

I owe Dex a good recipe for crepes.

And, can any of the mods make a superhuman effort and keep all the recipes as part of one thread? Pleeeeaaaase...

PS: sgusa and MT, please carry your romance elsewhere. I swear, the rest of us won't peek. Perhaps finey may but who cares about it!?

To be fair, it was not sgusa here - it was me. All romancing the stone turtle, can be moved here, and will try to be kept to that thread:
http://www.cricketvoice.com/cricketforum2/index.php?topic=7776.0

To be fair, it is not MT either...it is all fineleg and sudzz.   

Abe maine kya kiya...mein toh sirf lage hue aag ko chounk raha tha side se...  

ha ha .. aag ko ghee aur shakkar ki jaroorat hoti hain..
[Frankly, you were a great sutradhar/translator..so that we all could enjoy this episode]

[fineleg]

lnow,
I don't think you got the banana flower preparation right. It is by no means sticky, very dry. Vincent gave a few tips (I didn't know about the vinegar part).

I owe Dex a good recipe for crepes.

And, can any of the mods make a superhuman effort and keep all the recipes as part of one thread? Pleeeeaaaase...

PS: sgusa and MT, please carry your romance elsewhere. I swear, the rest of us won't peek. Perhaps finey may but who cares about it!?

To be fair, it was not sgusa here - it was me. All romancing the stone turtle, can be moved here, and will try to be kept to that thread:
http://www.cricketvoice.com/cricketforum2/index.php?topic=7776.0

To be fair, it is not MT either...it is all fineleg and sudzz.   

Abe maine kya kiya...mein toh sirf lage hue aag ko chounk raha tha side se...  

Guys, please don't take my part about the sgusa-MT love affair seriously. I don't find that a distraction nor do I find any of you a distraction.

And sudzz and finey, continue with the pimping

Thanks, Though will try to limit the continuations to the Baba Ganoush thread so as to not disrupt other folks

[MockTurtle]

Vincent/Toney:
Going to the Asian store to get Banana Flower.
Q from wife: Is the dessicated coconut dry or frozen?
Also, I assume the kootu is eaten with rice. Correct?

lnow,
Doesn't desiccated already suggest dried out coconut? I have had this with freshly grated coconut and it works fine. I agree with sudzz about the frozen variety.
Koottu or thoran (Malayalam) is eaten with rice but thats not the lone side/"curry". Invariably, Mallu meals either have a sambhar/rasam/pulissery along with a couple of vegetable sides (the banana flower could be one of them). The idea is to have at least one side which isn't dry. Of course, formal feasts have several courses.
Speaking of pulissery, I'll try to get you guys the recipe for a version with ripe mangoes in it. Mmmm heaven!

wd you, cd you, please do it asap? i got some ripe mangoes with me that are somewhat sour and not eat-them-like-that-worthy. maybe i can try smthing like this? it is the week-end after all.

Ok..So I googled Puliserry.. and by looking at the pics & cooking instructions (http://isouthpotpourri.blogspot.com/2006/06/naranga-pulissery.html) .. it looks like the "South Indian Mango Kadhi" or "South Indian Pineapple Kadhi" that my friend from Palghat makes. Correct?

thank you very much. i just made it, using the recipe above and i think it tastes okay.

MT,
Sorry for the delay. I didn't browse through the Etc section for a couple of days.

I talked to my mom about this and then did some searching on the internet. This is the closest I got to in terms of a similar recipe. Mothers, in most cases don't specify exact amounts but this seems about right. I'll let you know after I try it.
http://www.pachakam.com/recipe.asp?id=877

PS: Finey, try using mambhazha/mampazha pulissery instead of mango pulissery, you may have more luck.

LN was kind enough to post a link and I made it from that recipe. It was quite similar to what you've suggested. I think it came out quite well though I am a bit confused how to eat it. Is it a side-dish like a pachadi or a main dish? too lazy to upload fotos etc.

[MockTurtle]

lnow,
I don't think you got the banana flower preparation right. It is by no means sticky, very dry. Vincent gave a few tips (I didn't know about the vinegar part).

I owe Dex a good recipe for crepes.

And, can any of the mods make a superhuman effort and keep all the recipes as part of one thread? Pleeeeaaaase...

PS: sgusa and MT, please carry your romance elsewhere. I swear, the rest of us won't peek. Perhaps finey may but who cares about it!?

wasn't there a dedicated FOOD thread a long time ago? i recall contributing a lot to that (some food, some banter..)

[fineleg]

lnow,
I don't think you got the banana flower preparation right. It is by no means sticky, very dry. Vincent gave a few tips (I didn't know about the vinegar part).

I owe Dex a good recipe for crepes.

And, can any of the mods make a superhuman effort and keep all the recipes as part of one thread? Pleeeeaaaase...

PS: sgusa and MT, please carry your romance elsewhere. I swear, the rest of us won't peek. Perhaps finey may but who cares about it!?

wasn't there a dedicated FOOD thread a long time ago? i recall contributing a lot to that (some food, some banter..)

THATS RIGHT!

Not only do Turtles seem to live long, they have a long memory too! CHUWEET!!!
http://www.cricketvoice.com/cricketforum2/index.php?topic=4229.0

these food posts can go there into the above thread for easy lookup in future.

[sgusa]

......
MT,
Sorry for the delay. I didn't browse through the Etc section for a couple of days.

I talked to my mom about this and then did some searching on the internet. This is the closest I got to in terms of a similar recipe. Mothers, in most cases don't specify exact amounts but this seems about right. I'll let you know after I try it.
http://www.pachakam.com/recipe.asp?id=877

PS: Finey, try using mambhazha/mampazha pulissery instead of mango pulissery, you may have more luck.

Hi Toney,

Sounds good. Do you make this with large (African or Brazilian) type of Mangoes? I should try that since those are not good to eat as fruit. In Mangalore we make something like this with small lime-sized mangoes without cutting them, whole but just peeled.

We do the exact same thing in Kerala. The small ripe mangoes are used. These cannot be peeled and sliced once they are ripe but as kids, we loved to eat them just like that. And they are great in the pulissery I mentioned.

Wild boar, huh? Never tried it. I have eaten bison (tenderloin) once and didn't care for it. I don't mind venison though.

MT, sgusa etc,
Okra is a vital ingredient of most gumbos. I know you are the vegetarian kind but adding okra to sambhar kind of makes that the vegetarian version of the regular gumbo.

I know Toney, but MT didnt want mushy icky items. And in gumbos they actually depend on the okra's ick factor to thicken the stew.

PS: There are actual veg Gumbo recipes from the South( of the US, that is) too, so we dont have to just stick to Okra Sambhar

[MockTurtle]

lnow,
I don't think you got the banana flower preparation right. It is by no means sticky, very dry. Vincent gave a few tips (I didn't know about the vinegar part).

I owe Dex a good recipe for crepes.

And, can any of the mods make a superhuman effort and keep all the recipes as part of one thread? Pleeeeaaaase...

PS: sgusa and MT, please carry your romance elsewhere. I swear, the rest of us won't peek. Perhaps finey may but who cares about it!?

wasn't there a dedicated FOOD thread a long time ago? i recall contributing a lot to that (some food, some banter..)

THATS RIGHT!

Not only do Turtles seem to live long, they have a long memory too! CHUWEET!!!
http://www.cricketvoice.com/cricketforum2/index.php?topic=4229.0

these food posts can go there into the above thread for easy lookup in future.

      

[MockTurtle]

......
MT,
Sorry for the delay. I didn't browse through the Etc section for a couple of days.

I talked to my mom about this and then did some searching on the internet. This is the closest I got to in terms of a similar recipe. Mothers, in most cases don't specify exact amounts but this seems about right. I'll let you know after I try it.
http://www.pachakam.com/recipe.asp?id=877

PS: Finey, try using mambhazha/mampazha pulissery instead of mango pulissery, you may have more luck.

Hi Toney,

Sounds good. Do you make this with large (African or Brazilian) type of Mangoes? I should try that since those are not good to eat as fruit. In Mangalore we make something like this with small lime-sized mangoes without cutting them, whole but just peeled.

We do the exact same thing in Kerala. The small ripe mangoes are used. These cannot be peeled and sliced once they are ripe but as kids, we loved to eat them just like that. And they are great in the pulissery I mentioned.

Wild boar, huh? Never tried it. I have eaten bison (tenderloin) once and didn't care for it. I don't mind venison though.

MT, sgusa etc,
Okra is a vital ingredient of most gumbos. I know you are the vegetarian kind but adding okra to sambhar kind of makes that the vegetarian version of the regular gumbo.

I know Toney, but MT didnt want mushy icky items. And in gumbos they actually depend on the okra's ick factor to thicken the stew.

PS: There are actual veg Gumbo recipes from the South( of the US, that is) too, so we dont have to just stick to Okra Sambhar

eww@gumbo. what a thing to be reminded of first thing in the morning. i was forced to taste some when i travelled through new orleans - reminds me of...hmmm..never mind!

[fineleg]

lnow,
I don't think you got the banana flower preparation right. It is by no means sticky, very dry. Vincent gave a few tips (I didn't know about the vinegar part).

I owe Dex a good recipe for crepes.

And, can any of the mods make a superhuman effort and keep all the recipes as part of one thread? Pleeeeaaaase...

PS: sgusa and MT, please carry your romance elsewhere. I swear, the rest of us won't peek. Perhaps finey may but who cares about it!?

wasn't there a dedicated FOOD thread a long time ago? i recall contributing a lot to that (some food, some banter..)

THATS RIGHT!

Not only do Turtles seem to live long, they have a long memory too! CHUWEET!!!
http://www.cricketvoice.com/cricketforum2/index.php?topic=4229.0

these food posts can go there into the above thread for easy lookup in future.

      

Are u going to deny that?    Never mind 

[sgusa]

......
MT,
Sorry for the delay. I didn't browse through the Etc section for a couple of days.

I talked to my mom about this and then did some searching on the internet. This is the closest I got to in terms of a similar recipe. Mothers, in most cases don't specify exact amounts but this seems about right. I'll let you know after I try it.
http://www.pachakam.com/recipe.asp?id=877

PS: Finey, try using mambhazha/mampazha pulissery instead of mango pulissery, you may have more luck.

Hi Toney,

Sounds good. Do you make this with large (African or Brazilian) type of Mangoes? I should try that since those are not good to eat as fruit. In Mangalore we make something like this with small lime-sized mangoes without cutting them, whole but just peeled.

We do the exact same thing in Kerala. The small ripe mangoes are used. These cannot be peeled and sliced once they are ripe but as kids, we loved to eat them just like that. And they are great in the pulissery I mentioned.

Wild boar, huh? Never tried it. I have eaten bison (tenderloin) once and didn't care for it. I don't mind venison though.

MT, sgusa etc,
Okra is a vital ingredient of most gumbos. I know you are the vegetarian kind but adding okra to sambhar kind of makes that the vegetarian version of the regular gumbo.

I know Toney, but MT didnt want mushy icky items. And in gumbos they actually depend on the okra's ick factor to thicken the stew.

PS: There are actual veg Gumbo recipes from the South( of the US, that is) too, so we dont have to just stick to Okra Sambhar

eww@gumbo. what a thing to be reminded of first thing in the morning. i was forced to taste some when i travelled through new orleans - reminds me of...hmmm..never mind!

Gumbo, mashed potato, greens, polenta and fresh biscuits! WOOT what a wonderful meal!

[fineleg]

Do you like ur plain white rice to be discrete pieces (like basmati) or do u cook rice so that it is semi-mushy?

I can't stand rice that is sticky rice or mushy rice...

[MockTurtle]

......
MT,
Sorry for the delay. I didn't browse through the Etc section for a couple of days.

I talked to my mom about this and then did some searching on the internet. This is the closest I got to in terms of a similar recipe. Mothers, in most cases don't specify exact amounts but this seems about right. I'll let you know after I try it.
http://www.pachakam.com/recipe.asp?id=877

PS: Finey, try using mambhazha/mampazha pulissery instead of mango pulissery, you may have more luck.

Hi Toney,

Sounds good. Do you make this with large (African or Brazilian) type of Mangoes? I should try that since those are not good to eat as fruit. In Mangalore we make something like this with small lime-sized mangoes without cutting them, whole but just peeled.

We do the exact same thing in Kerala. The small ripe mangoes are used. These cannot be peeled and sliced once they are ripe but as kids, we loved to eat them just like that. And they are great in the pulissery I mentioned.

Wild boar, huh? Never tried it. I have eaten bison (tenderloin) once and didn't care for it. I don't mind venison though.

MT, sgusa etc,
Okra is a vital ingredient of most gumbos. I know you are the vegetarian kind but adding okra to sambhar kind of makes that the vegetarian version of the regular gumbo.

I know Toney, but MT didnt want mushy icky items. And in gumbos they actually depend on the okra's ick factor to thicken the stew.

PS: There are actual veg Gumbo recipes from the South( of the US, that is) too, so we dont have to just stick to Okra Sambhar

eww@gumbo. what a thing to be reminded of first thing in the morning. i was forced to taste some when i travelled through new orleans - reminds me of...hmmm..never mind!

Gumbo, mashed potato, greens, polenta and fresh biscuits! WOOT what a wonderful meal!

blech!

you forgot the gravy with potato.  now, polenta is another thing i can't stand - add GRITS to that as well and not to mention, the breaded okra! ....thanks for ruining my appetite for the day!

[sgusa]

......
MT,
Sorry for the delay. I didn't browse through the Etc section for a couple of days.

I talked to my mom about this and then did some searching on the internet. This is the closest I got to in terms of a similar recipe. Mothers, in most cases don't specify exact amounts but this seems about right. I'll let you know after I try it.
http://www.pachakam.com/recipe.asp?id=877

PS: Finey, try using mambhazha/mampazha pulissery instead of mango pulissery, you may have more luck.

Hi Toney,

Sounds good. Do you make this with large (African or Brazilian) type of Mangoes? I should try that since those are not good to eat as fruit. In Mangalore we make something like this with small lime-sized mangoes without cutting them, whole but just peeled.

We do the exact same thing in Kerala. The small ripe mangoes are used. These cannot be peeled and sliced once they are ripe but as kids, we loved to eat them just like that. And they are great in the pulissery I mentioned.

Wild boar, huh? Never tried it. I have eaten bison (tenderloin) once and didn't care for it. I don't mind venison though.

MT, sgusa etc,
Okra is a vital ingredient of most gumbos. I know you are the vegetarian kind but adding okra to sambhar kind of makes that the vegetarian version of the regular gumbo.

I know Toney, but MT didnt want mushy icky items. And in gumbos they actually depend on the okra's ick factor to thicken the stew.

PS: There are actual veg Gumbo recipes from the South( of the US, that is) too, so we dont have to just stick to Okra Sambhar

eww@gumbo. what a thing to be reminded of first thing in the morning. i was forced to taste some when i travelled through new orleans - reminds me of...hmmm..never mind!

Gumbo, mashed potato, greens, polenta and fresh biscuits! WOOT what a wonderful meal!

blech!

you forgot the gravy with potato.  now, polenta is another thing i can't stand - add GRITS to that as well and not to mention, the breaded okra! ....thanks for ruining my appetite for the day!

You, maam, have no appreciation for food !

PS: I usually dont go for the gravy unless I cooked the stuff since the gravy is usually made with drippings and other animal products. Even the greens, I check to make sure bacon wasnt used. It is actually quite rare to find the above cooked without chicken stock, so I tend to savor the stuff when it is indeed made all vegetarian!

[LosingNow]

Come on MT.. a good POLENTA is to die for. Also, you have not had good "down home" food, till you relish GRITS. Yes, breaded okra is not my thing either.

[sgusa]

Come on MT.. a good POLENTA is to die for. Also, you have not had good "down home" food, till you relish GRITS. Yes, breaded okra is not my thing either.

There, finally some sense in this DG. Polenta can be homey or totally gourmet! Same with Grits. Oh the sheer number of combinations with "cheese and grits" !!! Use a gourmet cheese with an unique flavor, fine grits and heavy cream and you will have one of the best sides in the business!

[MockTurtle]

Come on MT.. a good POLENTA is to die for. Also, you have not had good "down home" food, till you relish GRITS. Yes, breaded okra is not my thing either.

i can't stand the texture of it - grits? smthing i wd feed my cattle, if i ever started raising them. considerig the way i am goofing away my life, i may just have to.  

[MockTurtle]

......
MT,
Sorry for the delay. I didn't browse through the Etc section for a couple of days.

I talked to my mom about this and then did some searching on the internet. This is the closest I got to in terms of a similar recipe. Mothers, in most cases don't specify exact amounts but this seems about right. I'll let you know after I try it.
http://www.pachakam.com/recipe.asp?id=877

PS: Finey, try using mambhazha/mampazha pulissery instead of mango pulissery, you may have more luck.

Hi Toney,

Sounds good. Do you make this with large (African or Brazilian) type of Mangoes? I should try that since those are not good to eat as fruit. In Mangalore we make something like this with small lime-sized mangoes without cutting them, whole but just peeled.

We do the exact same thing in Kerala. The small ripe mangoes are used. These cannot be peeled and sliced once they are ripe but as kids, we loved to eat them just like that. And they are great in the pulissery I mentioned.

Wild boar, huh? Never tried it. I have eaten bison (tenderloin) once and didn't care for it. I don't mind venison though.

MT, sgusa etc,
Okra is a vital ingredient of most gumbos. I know you are the vegetarian kind but adding okra to sambhar kind of makes that the vegetarian version of the regular gumbo.

I know Toney, but MT didnt want mushy icky items. And in gumbos they actually depend on the okra's ick factor to thicken the stew.

PS: There are actual veg Gumbo recipes from the South( of the US, that is) too, so we dont have to just stick to Okra Sambhar

eww@gumbo. what a thing to be reminded of first thing in the morning. i was forced to taste some when i travelled through new orleans - reminds me of...hmmm..never mind!

Gumbo, mashed potato, greens, polenta and fresh biscuits! WOOT what a wonderful meal!

blech!

you forgot the gravy with potato.  now, polenta is another thing i can't stand - add GRITS to that as well and not to mention, the breaded okra! ....thanks for ruining my appetite for the day!

You, maam, have no appreciation for food !

PS: I usually dont go for the gravy unless I cooked the stuff since the gravy is usually made with drippings and other animal products. Even the greens, I check to make sure bacon wasnt used. It is actually quite rare to find the above cooked without chicken stock, so I tend to savor the stuff when it is indeed made all vegetarian!

i DO too and that's why i distinguish between GOOD food and BAD/FROZEN/CANNED food

[fineleg]

Come on MT.. a good POLENTA is to die for. Also, you have not had good "down home" food, till you relish GRITS. Yes, breaded okra is not my thing either.

i can't stand the texture of it - grits? smthing i wd feed my cattle, if i ever started raising them. considerig the way i am goofing away my life, i may just have to.  

An oft heard phrase hehe...what can u do but go herd buffalos?

[MockTurtle]

Come on MT.. a good POLENTA is to die for. Also, you have not had good "down home" food, till you relish GRITS. Yes, breaded okra is not my thing either.

i can't stand the texture of it - grits? smthing i wd feed my cattle, if i ever started raising them. considerig the way i am goofing away my life, i may just have to.  

An oft heard phrase hehe...what can u do but go herd buffalos?

am off to try LN's okra recipe now. i decided to go with that coz coconut in okra didn't sound right to me, despite the queen of cooking in the blog world suggesting it. 

[MockTurtle]

Come on MT.. a good POLENTA is to die for. Also, you have not had good "down home" food, till you relish GRITS. Yes, breaded okra is not my thing either.

i can't stand the texture of it - grits? smthing i wd feed my cattle, if i ever started raising them. considerig the way i am goofing away my life, i may just have to.  

An oft heard phrase hehe...what can u do but go herd buffalos?

am off to try LN's okra recipe now. i decided to go with that coz coconut in okra didn't sound right to me, despite the queen of cooking in the blog world suggesting it. 

wokay - mission accomplished. realized that i didn't have any amchur powder. used my wisdom and concluded that it was sourness that was needed and so squeezed half a lime. (well, i had only a half). the end-product looks reasonable.  btw, LN, since have a rather heavy pan, all that shaking i had to do has left me with an almost sore arm. if my tennis suffers, you and your better-half will hear from me!   

applause to you for now.

[sgusa]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

[MockTurtle]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

[fineleg]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

Sgusa, MT, vincent,
upload pics of ur cooking efforts to be voted in a poll started by suraj

[sgusa]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

a) Feta. Spinach and Feta are made for each other !
b) No it doesnt ooze out. If you have good quality wonton skins, and sear properly.
c) I added the ginger to the stuffing, so didnt add to sauce as that would be ginger overload.
d) I love the crispy skin from doing it the pot-stickers way.

SGUSA can pick up individual grains of rice with chop-sticks, and pretty much do the entire cooking with chopsticks too!

PS: Sorry but I dont have pics for this one since my camera was left at work (I take my camera with me most of the time). But I made extra potstickers. I will cook them tommorrow for dinner ( as an appetizer course ), and will take pics of that.

[sgusa]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

Sgusa, MT, vincent,
upload pics of ur cooking efforts to be voted in a poll started by suraj

Dont have step by step pics of Potstickers, but do have pics for other dishes I made in the last few days.

[MockTurtle]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

a) Feta. Spinach and Feta are made for each other !
b) No it doesnt ooze out. If you have good quality wonton skins, and sear properly.
c) I added the ginger to the stuffing, so didnt add to sauce as that would be ginger overload.
d) I love the crispy skin from doing it the pot-stickers way.

SGUSA can pick up individual grains of rice with chop-sticks, and pretty much do the entire cooking with chopsticks too!

feta cheese in chinese cooking?    i do like a feta cheese/spinach w pinenut roll that a local coffee shop here serves.

* MockTurtle can cut things with chop-sticks as well.

[MockTurtle]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

Sgusa, MT, vincent,
upload pics of ur cooking efforts to be voted in a poll started by suraj

too much effort - will pass! i still haven't uploaded the pictures from my last trip...

[sgusa]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

a) Feta. Spinach and Feta are made for each other !
b) No it doesnt ooze out. If you have good quality wonton skins, and sear properly.
c) I added the ginger to the stuffing, so didnt add to sauce as that would be ginger overload.
d) I love the crispy skin from doing it the pot-stickers way.

SGUSA can pick up individual grains of rice with chop-sticks, and pretty much do the entire cooking with chopsticks too!

feta cheese in chinese cooking?    i do like a feta cheese/spinach w pinenut roll that a local coffee shop here serves.

* MockTurtle can cut things with chop-sticks as well.

Erm, can you quote a "chinese" cheese then ? 

And whoever said this was chinese cooking ? It is an Indian cooking! ( Sorry for the PJ )

Seriously, I believe in cooking the way an artist paints. It is a reflection of self, not of some rule book. I cook the way I feel and it always turns out good.

[MockTurtle]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

a) Feta. Spinach and Feta are made for each other !
b) No it doesnt ooze out. If you have good quality wonton skins, and sear properly.
c) I added the ginger to the stuffing, so didnt add to sauce as that would be ginger overload.
d) I love the crispy skin from doing it the pot-stickers way.

SGUSA can pick up individual grains of rice with chop-sticks, and pretty much do the entire cooking with chopsticks too!

feta cheese in chinese cooking?    i do like a feta cheese/spinach w pinenut roll that a local coffee shop here serves.

* MockTurtle can cut things with chop-sticks as well.

Erm, can you quote a "chinese" cheese then ? 

And whoever said this was chinese cooking ? It is an Indian cooking! ( Sorry for the PJ )

Seriously, I believe in cooking the way an artist paints. It is a reflection of self, not of some rule book. I cook the way I feel and it always turns out good.

well, pot-stickers are quintessentially chinese and hence wondered. anyway, yes, you should do as you please and i should shut up...

[sgusa]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

a) Feta. Spinach and Feta are made for each other !
b) No it doesnt ooze out. If you have good quality wonton skins, and sear properly.
c) I added the ginger to the stuffing, so didnt add to sauce as that would be ginger overload.
d) I love the crispy skin from doing it the pot-stickers way.

SGUSA can pick up individual grains of rice with chop-sticks, and pretty much do the entire cooking with chopsticks too!

feta cheese in chinese cooking?    i do like a feta cheese/spinach w pinenut roll that a local coffee shop here serves.

* MockTurtle can cut things with chop-sticks as well.

Erm, can you quote a "chinese" cheese then ? 

And whoever said this was chinese cooking ? It is an Indian cooking! ( Sorry for the PJ )

Seriously, I believe in cooking the way an artist paints. It is a reflection of self, not of some rule book. I cook the way I feel and it always turns out good.

well, pot-stickers are quintessentially chinese and hence wondered. anyway, yes, you should do as you please and i should shut up...

if you shut up then what would become of this DG ? As it is , you are the only woman (AFAIK) here, and pretty much the only one ready to oppose pretty much any viewpoint and therefore making a debate possible

[fineleg]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

Sgusa, MT, vincent,
upload pics of ur cooking efforts to be voted in a poll started by suraj

too much effort - will pass! i still haven't uploaded the pictures from my last trip...

lazy goose! is that the cambodian one or the phuket one?

[MockTurtle]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

a) Feta. Spinach and Feta are made for each other !
b) No it doesnt ooze out. If you have good quality wonton skins, and sear properly.
c) I added the ginger to the stuffing, so didnt add to sauce as that would be ginger overload.
d) I love the crispy skin from doing it the pot-stickers way.

SGUSA can pick up individual grains of rice with chop-sticks, and pretty much do the entire cooking with chopsticks too!

feta cheese in chinese cooking?    i do like a feta cheese/spinach w pinenut roll that a local coffee shop here serves.

* MockTurtle can cut things with chop-sticks as well.

Erm, can you quote a "chinese" cheese then ? 

And whoever said this was chinese cooking ? It is an Indian cooking! ( Sorry for the PJ )

Seriously, I believe in cooking the way an artist paints. It is a reflection of self, not of some rule book. I cook the way I feel and it always turns out good.

well, pot-stickers are quintessentially chinese and hence wondered. anyway, yes, you should do as you please and i should shut up...

if you shut up then what would become of this DG ? As it is , you are the only woman (AFAIK) here, and pretty much the only one ready to oppose pretty much any viewpoint and therefore making a debate possible

ok..i tried to be polite but since you insist, i think all this fusion cooking is humbug and fancy excuses made by lazy cooks 

[sgusa]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

a) Feta. Spinach and Feta are made for each other !
b) No it doesnt ooze out. If you have good quality wonton skins, and sear properly.
c) I added the ginger to the stuffing, so didnt add to sauce as that would be ginger overload.
d) I love the crispy skin from doing it the pot-stickers way.

SGUSA can pick up individual grains of rice with chop-sticks, and pretty much do the entire cooking with chopsticks too!

feta cheese in chinese cooking?    i do like a feta cheese/spinach w pinenut roll that a local coffee shop here serves.

* MockTurtle can cut things with chop-sticks as well.

Erm, can you quote a "chinese" cheese then ? 

And whoever said this was chinese cooking ? It is an Indian cooking! ( Sorry for the PJ )

Seriously, I believe in cooking the way an artist paints. It is a reflection of self, not of some rule book. I cook the way I feel and it always turns out good.

well, pot-stickers are quintessentially chinese and hence wondered. anyway, yes, you should do as you please and i should shut up...

if you shut up then what would become of this DG ? As it is , you are the only woman (AFAIK) here, and pretty much the only one ready to oppose pretty much any viewpoint and therefore making a debate possible

ok..i tried to be polite but since you insist, i think all this fusion cooking is humbug and fancy excuses made by lazy cooks 

How exactly is fusion cooking lazy? If anything, it is more work, trying to get 2 or more cuisines/techniques to work together. Me thinks you have been dropped on your head a few too many times as a kid.

[MockTurtle]

I binged on pot stickers today! Had some wonton sheets, so just stuffed it with some cheese, spinach,peas and ginger, seared it and made pot stickers. Had it with a simple dipping sauce of soya sauce, rice vinegar, red-chile infused OO and 3 drops of Insanity hot sauce

no foto?

cheese? what kind? won't it melt and ooze out? slivered ginger in the dipping sauce makes it even yummier. tho i must say i prefer the steamed dumplings made the authentic way over these pot-stickers using wanton skins.

and i assume you used chop-sticks to eat them (MT can even pick a peanut with chop-sticks)

a) Feta. Spinach and Feta are made for each other !
b) No it doesnt ooze out. If you have good quality wonton skins, and sear properly.
c) I added the ginger to the stuffing, so didnt add to sauce as that would be ginger overload.
d) I love the crispy skin from doing it the pot-stickers way.

SGUSA can pick up individual grains of rice with chop-sticks, and pretty much do the entire cooking with chopsticks too!

feta cheese in chinese cooking?    i do like a feta cheese/spinach w pinenut roll that a local coffee shop here serves.

* MockTurtle can cut things with chop-sticks as well.

Erm, can you quote a "chinese" cheese then ? 

And whoever said this was chinese cooking ? It is an Indian cooking! ( Sorry for the PJ )

Seriously, I believe in cooking the way an artist paints. It is a reflection of self, not of some rule book. I cook the way I feel and it always turns out good.

well, pot-stickers are quintessentially chinese and hence wondered. anyway, yes, you should do as you please and i should shut up...

if you shut up then what would become of this DG ? As it is , you are the only woman (AFAIK) here, and pretty much the only one ready to oppose pretty much any viewpoint and therefore making a debate possible

ok..i tried to be polite but since you insist, i think all this fusion cooking is humbug and fancy excuses made by lazy cooks 

How exactly is fusion cooking lazy? If anything, it is more work, trying to get 2 or more cuisines/techniques to work together. Me thinks you have been dropped on your head a few too many times as a kid.

"trying to get 2 or more techniques work together" - very fancy way putting "i dumped the odd and ends i have to make a gooey mush"! i grant you that there may be an odd concoction that can turn out well.

you THINK? since when?

[LosingNow]

Come on MT.. a good POLENTA is to die for. Also, you have not had good "down home" food, till you relish GRITS. Yes, breaded okra is not my thing either.

i can't stand the texture of it - grits? smthing i wd feed my cattle, if i ever started raising them. considerig the way i am goofing away my life, i may just have to.  

Ha ha.. I think you are missing something good here.
[BTW, grits are the best way to kill ants.. they eat them, it expands with moisture and they explode!]

[LosingNow]

Come on MT.. a good POLENTA is to die for. Also, you have not had good "down home" food, till you relish GRITS. Yes, breaded okra is not my thing either.

i can't stand the texture of it - grits? smthing i wd feed my cattle, if i ever started raising them. considerig the way i am goofing away my life, i may just have to.  

An oft heard phrase hehe...what can u do but go herd buffalos?

am off to try LN's okra recipe now. i decided to go with that coz coconut in okra didn't sound right to me, despite the queen of cooking in the blog world suggesting it. 

wokay - mission accomplished. realized that i didn't have any amchur powder. used my wisdom and concluded that it was sourness that was needed and so squeezed half a lime. (well, i had only a half). the end-product looks reasonable.  btw, LN, since have a rather heavy pan, all that shaking i had to do has left me with an almost sore arm. if my tennis suffers, you and your better-half will hear from me!   

applause to you for now.

Thanks..
I think the Amchur was to kill the stickiness and make it dry ..while providing sourness.
You never thought you would burn calories/strain the arm making okra did ya!! I guess one needs brawn to sharpen the brain!!