This is my old go-to recipe for chick peas, from The Vegetarian Epicure, Book Two by Anna Thomas. I dial down the cloves (or leave them out entirely) and bump up the cayenne, though. (EDIT: The link is to Google Books. If that doesn’t work, the same recipe is adapted here, but unfathomably omits* frying the spices in 3 Tbsp. of butter or oil.)
*Yeah, yeah, it’s supposed to be fat-free in their version, but still…
My wife actually prefers when I make chick peas using a pre-packaged spice mix (e.g. Shan or Radhuni).
Now you’ve got me thinking about the variables (sausage width; density/type of sausage filling; type of casing) and how those affect heat diffusion into the sausage. I guess we could set up a series of tests using Taguchi methods (to get trustable empirical data)… or… just boil the s***t out of it.
I’ve recently tried a curry recipe from Julia Child. It had garlic and onions (so, not authentic), raisins and apples, and a roux so conspicuous I could taste it. It was the one recipe I’ve tried from her that seriously disappointed me.
I could see that if the cook and/or diner is Jain, but I’d not otherwise heard of that. I brought dal to work for lunch once and a co-worker (from India; and not Jain nor otherwise vegetarian) told me I should’ve added onions. (Although, come to think of it, the recipe didn’t call for it.)
If you know any good ones on amazon I don’t have a car so could be useful (+ maybe @frauenfelder could flag as good for lazy mutants trying to be healthy)
I’m addicted to her Moong Toovar Dal. We make it in large quantities and freeze it. I’ve only seen Moong and chick pea dals in the restaurants, so her dal soup chapter is priceless.
Roasting organic Aleppo chiles under the broiler to make a chili garlic sauce. Will add the garlic, salt, brown sugar and rice wine vinegar to food processor until smooth.
Ever since we had Muffaleta at Napoleon House in New Orleans, we have be jonesing for it at home.
So using this recipe below we made it! The NOLA bread we have not found in San Francisco, so we improvised with some local bread.
The building at 500 Chartres (You know to pronounce it “charters,” don’t you?)
Also found out that another street name in that vicinity is pronounced “bur-GUN-dy.”
As do I, though I’m known to settle for those at Jason’s Deli. Their tuna salad version (no longer on the menu, but they make it when I ask) is not that bad, and probably better for one’s innards.
Not a fan either. I was thinking either cherry or apple, probably cherry as you need them for the eyes anyway…and use a confectioners sugar glaze instead of tracking down some probably silly-expensive edible white paint.
