Foodies BS Thread.

My wife made chili tonight.



More specifically, plant based "meat" chili with a few too many jalepenos for my liking, hence the rice to cut it a bit. Accompanied by gluten free cornbread.

 

The solids on the left have enough fat and lots of flavor just as a spread or whatever. On veggies. In baked goods. Anything but frying in reality.

The first cut of solids has a great lactic tang. Interesting. That bit there, not much tang and not much of the nutty flavor of ghee itself.

 

I watched a babish video where he did "Bobby's double butter cookies" from king of the hill. of course, they spread way too much because of the extra oil content... But I could see an oil extracted butter working along side the recommended butter content... I bet it goes good with/in biscuits as well

 

Could be a good idea.

 

Garum marsala is another word for curry spice, it is a blend of spices, and everybody's grandmother, just like mole in southern Mexico, has the best one.

Chutney is a British addition.

The fruit in your picture looks like a young sour sop but the plant doesn't match.

 

Exactly… if you’ve seen an Indian spice pack and a cook… well… nothing is “standard”. Masala literally means “spices”.

The British empire is the reason for many things…

Yep, definitely not soursop (more used to that in Latin - guanabana (an excellent pasteles)).

Here is the leaves if it helps…

 

I ordered a container of garam masala from Amazon. The second container from the same company was a different color so they don't even have a standard recipe for themselves.

 

I'm fortunate to have a Patel Bros. store 15 minutes away. Every possible Indian ingredient available...but the best part is the frozen food section. Imagine your local supermarket frozen food/frozen entree aisle...except you lived in Mumbai. I should take some pics and post them. The mango ice cream is terrific

 

Indian doesn't intimidate me but I just don't know it. You can say any of the names of dishes and I'll glaze over. I've enjoyed all that I've had but I just have no idea the language/dishes and combinations and what has what but doesn't have another and whatever. And I've got enough up my sleeves already that learning it all right now is just not top of my priority list. Maybe one day.

But I have also learned that "indian food" is like saying "european food", and there are regions. What those regions are, and what foods fall into those regions....

So, at the first part I was going to bring up how I've seen this done at a cafe in St. Martin, which is a French collective - and then you brought up seeing them in the streets of Paris, too, which I saw when I was there (but we were hammer down so we didn't stop to gorge on food, walked like 10 miles a day there and London)

The place in St. Martin is in Orient Bay, it's called the Yellow Submarine, they used to have a little bake shop in there too. Here's from Google, I don't know if the chickens are still there - this photo is I THINK pre hurricane and pre-pandemic.




Irma came through and hit the island hard.

https://www.theatlantic.com/photo/2017/09/photos-from-saint-martin-after-hurricane-irma/539103/

We were just there in the first week of February this year, and the airport was still jacked up - with plans to get it done (I THINK) this year. A lot of the touristy bits are back up, but this year now they're getting hit with an seaweed bloom the size of Brazil or something bananas like that.

https://nypost.com/2023/03/19/massive-seaweed-bloom-starts-washing-ashore-florida-beaches/

 

Canada is hosting the President of the USA and his wife at a State dinner in Ottawa tonight. Here's the menu.


Appetizers

Cedar salt and seaweed-crusted rare-seared East Coast yellowfin tuna

White bean hummus, cucumber, [pickled] radish and bitter greens
Flax seed cracker and lemon parsley emulsion

Main course

Alberta beef braised short rib

Butternut squash purée and Yukon gold potato Pavé

Wildflower honey-roasted carrots and fine green Beans

Pelée Island cabernet sauvignon jus

Dessert

Wild blueberry and Quebec maple mousse cake

Screech rum caramel and sweetgrass meringue

Fresh berries

 

Swap the blueberries for saskatoons and I'm there.

 

No poutine? WHERE'S THE POUTINE?

 

Russia.

 

A few things to note looking at the menu.

This is a crappy time of year to be doing a seasonally fresh ingredient menu. In this part of the world we are still eating from the root cellar. The vegie/fruit parts of the menu are root or frozen source.

You can see it is set up to plate and serve however many hundred guest are there. Everything can be made in large batches relatively easily in a catering kitchen, some pre plated and the rest set up for plating on a line to be trucked out on trays 10 plates to a table.

Kitchen management is a huge part of this style of menu.

 

Given recent events, you should be asking "Where is the rice?"

 

I am Canadian via New Brunswick. Poutine up there is a dumpling stuffed with pork and with a gravy.

 

Hummp...never knew this existed. Learn something everyday...thanks Rob

 

Canadian on Canadian crime

 

THEY are the ones who want to leave Canada.

PS that one picture that Dennis found is about as good as it gets. They are not built for looks. It's...Nope, not going to say that reference, BUT they're pretty good. VERY dense. Acadian food comes from stuff that's shelf stable and dense.