What are you eating?

Started by toledobass, April 07, 2007, 11:00:31 AM

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Kalevala

Recently I watched a show about Portugal and they showed some lovely looking pastries which apparently originated with Lisbon monks.  It seems that the monks used egg whites to starch their clothing (!) and were left with a lot of yolks.  Well, they added sugar to make a filling to go into pastry shells....O.k., now I need to try these!  No idea what they are called.

K

foxandpeng

Lamb Balti using a Patak's paste base from a local Indian supermarket.

Surprisingly good.
"A quiet secluded life in the country, with the possibility of being useful to people ... then work which one hopes may be of some use; then rest, nature, books, music, love for one's neighbour — such is my idea of happiness"

Tolstoy

ritter

#4962
Quote from: Kalevala on May 24, 2025, 05:03:53 AMRecently I watched a show about Portugal and they showed some lovely looking pastries which apparently originated with Lisbon monks.  It seems that the monks used egg whites to starch their clothing (!) and were left with a lot of yolks.  Well, they added sugar to make a filling to go into pastry shells....O.k., now I need to try these!  No idea what they are called.

K
They're called pastéis de nata or pastéis de Belém, and are ubiquitous in Portugal.

The use of egg yolks in desserts is also common in Spain. The whites were used (still are, actually) to clarify wines, and then the yolks were handed over to convents where the nuns would make sweets with them.
 « Et n'oubliez pas que le trombone est à Voltaire ce que l'optimisme est à la percussion. » 

Kalevala

Quote from: foxandpeng on May 24, 2025, 09:41:39 AMLamb Balti using a Patak's paste base from a local Indian supermarket.

Surprisingly good.
Don't know lamb balti...will have to google it.

K

Kalevala

Quote from: foxandpeng on May 24, 2025, 09:41:39 AMLamb Balti using a Patak's paste base from a local Indian supermarket.

Surprisingly good.
Is this kind of what you made?

Khttps://khinskitchen.com/lamb-balti/

K


DavidW

Quote from: foxandpeng on May 24, 2025, 09:41:39 AMLamb Balti using a Patak's paste base from a local Indian supermarket.

Surprisingly good.

That is surprisingly good! I haven't had such luck with those grocery store pastes and simmer sauces. But I've found a biryani kit that tastes almost as good as a restaurant biryani.

foxandpeng

"A quiet secluded life in the country, with the possibility of being useful to people ... then work which one hopes may be of some use; then rest, nature, books, music, love for one's neighbour — such is my idea of happiness"

Tolstoy

Kalevala

Quote from: DavidW on May 26, 2025, 06:24:58 PMThat is surprisingly good! I haven't had such luck with those grocery store pastes and simmer sauces. But I've found a biryani kit that tastes almost as good as a restaurant biryani.
Which kit do you like David?

I confess that I haven't done it for a while, but you can really notice a difference when you dry roast whole spices (like in a cast iron frying pan--but it doesn't need to be cast iron), let cool, and then grind (I have a second coffee grinder that I use for spices).  You can really smell the spices...wow!   :)

Treated myself to a roll of eel (unagi) sushi yesterday; it hit the spot.

K

DavidW

Quote from: Kalevala on May 27, 2025, 05:26:54 AMWhich kit do you like David?



Just cook with your protein (I like shrimp), veggies, and oils of choice.

Kalevala

Quote from: DavidW on May 27, 2025, 06:03:29 AM

Just cook with your protein (I like shrimp), veggies, and oils of choice.
Nice!  Do you add any of the fresh herbs that are suggested?

I do love basmati rice adding in some smashed green cardamon pods.  Easy to do and so fragrant.  :)

K

DavidW

Quote from: Kalevala on May 27, 2025, 06:25:31 AMNice!  Do you add any of the fresh herbs that are suggested?

Only once, it was too much. Too busy.