rasputina commented 2 years ago

Yes a lot of them. Then I have ones I used to cook from often but no longer do. Some of the former I’ve culled, but I’ve so far kept all the latter. My cooking has changed a lot in the last five years, I don’t bake often anymore due to trying to keep a healthier diet. I still hold onto those cookbooks for gift giving and group events or special occasions.

In you Essentials of Classic Italian Cooking I love her meatballs and tomatoes recipe

rasputina commented 3 years ago

I have a large jar of panang curry paste in my fridge

rasputina commented 3 years ago

HOT GREEN BEAN, CASHEW + COCONUT SALAD (page 134)

I made this for Christmas and it was so good and a hit with everyone. I added some curry leaves at the end, used fresh frozen coconut and sliced almonds.

rasputina commented 3 years ago

Do you have a grill or smoker? I’d just make whatever you usually do and do the main course on it.

rasputina commented 3 years ago

CAULIFLOWER POMEGRANATE CHAAT pg 125

When I went to make this my pomegranate seeds were spoiled so I substituted currents. I did make her chaat recipe for this. I really liked this salad. It’s filling and fresh with a nice blend of flavors and textures. I’d make it again

rasputina commented 3 years ago

CHAAT MASALA pg 287

It was good but I’d probably quadruple the recipe

rasputina commented 3 years ago

I own one and I seasoned it the same way I do all my other cast iron. Lard and preferably cooking some fatty foods on it in the beginning.

rasputina commented 3 years ago

I bought Healthy South Indian since I got it I've only made the coriander ( cilantro) chutney with coconut and it was very good. I really like that all the recipes include nutritional information so that I can log my meals easier. I also bought Gunpowder but that one I got as an ebook and I haven't had a chance to look at it.

rasputina commented 3 years ago

It’s easy, the old time way is saving up raw chicken fat you pull off the chickens, then when you have enough you render it all in a low heat pan.

rasputina commented 3 years ago

For me they have to made from scratch, shredded potato(I don’t do mashed).

rasputina commented 3 years ago

I've cooked pizza in cast iron for many years. Sometimes in a skillet, sometimes on a round grilled and also on the lodge pizza pan. I adjust the recipe depending on if I want thin and crispy or thicker and richer.

rasputina commented 3 years ago

I've made the America's Test Kitchen recipe multiple times. If yours was softer than you'd like then it probably needed to cook a little longer or possibly be chilled longer before serving.

rasputina commented 3 years ago

I'm really disappointed with their discounts the last 2-3 years. The one cookbook I really wanted to buy is 19 dollars. I'd rather have a % off.

rasputina commented 3 years ago

ROASTED BROCCOLI WITH ALMONDS (CASHEWS) AND CARDAMOM P 84

I thought it was just ok but the rest of the family liked it. I used cashews because I had them on hand. I ended up using 2lbs of broccoli ( it called for 1 1/2 lbs) for it and frankly I think it was still a little heavily coated. I won't be making it again.

rasputina commented 3 years ago

I’ve only made the KA recipe but it’s very good and I’ve made it many times

rasputina commented 3 years ago

Extracts and spices can be easily changed up in any recipe. If that's the main difference just choose the closest recipe and adjust the flavorings

rasputina commented 3 years ago

Yes, I'm familiar with this method. Although I've never made kuglehopf it's a method used in some of my other yeast dough recipes. I mostly do a biga when making recipes using home milled flour although in your recipe I think the primary reason is to increase flavor. Here's a link that describes various types and the reasons for them https://www.kingarthurflour.com/profe...

rasputina commented 3 years ago

Yes, I'd precook. It does sound like it would be really rich though.

rasputina commented 3 years ago

I don't like cookbooks ( especially Indian ones) that try and reduce the flavor profile. I know that many westerners especially complain about having to buy so many spices if they're just starting. It's the reason my girlfriend has never cooked Indian food, she doesn't want to buy the ingredients. Doing that just ends up with every dish tasting the same anyway.

rasputina commented 3 years ago

I'd never do this, for one thing it ruins the skin.

rasputina commented 3 years ago

Just sear them individually if only one will fit and transfer them to another pan for the oven portion. Put them all in the oven at once so that they all finish cooking at the same time.

rasputina commented 3 years ago

I'm hoping we get a good black friday book discount on Amazon again this year. Because I'm buying Made in India regardless.

rasputina commented 3 years ago

I just got my copy of Fresh India Saturday, I have so many recipes marked to cook. I like it so much I'm planning on picking up her other cookbook. Not that I really needed another Indian cookbook, unless it's region specific.

I also picked up the new Barefoot Contessa at Costco after flipping through it. I wasn't planning on buying it but I didn't think it was as repetitive as I expected.

rasputina commented 3 years ago

I loved her show and bought her cookbook when it came out. I've liked most of the things I've made of hers. Although I had some issues with the blueberry pie, I no longer remember what as it's been a few years.

rasputina commented 3 years ago

Lemon meringue, any kind of cream pie, coconut cream, banana cream, chocolate mousse pie, or you could do a berry tart with pastry cream.

rasputina commented 3 years ago

I've never used that Japanese grill so I can't really compare them. I do have the Sportsman and I like it although it doesn't get a ton of use here due to the size and limits of open cooking.

rasputina commented 3 years ago

Fresh India is supposed to be delivered today, I’m late to the party. What with Thanksgiving I’m not sure how much I’ll get to use it this month.