What are you eating?

[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.

[ritter]

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

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.

[Kalevala]

Lamb 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]

Lamb 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]

Lamb 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]

Is this kind of what you made?

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

K

That looks about right 🙂

[Kalevala]

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.

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]

Which kit do you like David?

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

[Kalevala]

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]

Nice!  Do you add any of the fresh herbs that are suggested?

Only once, it was too much. Too busy.