The couple cooking and selling them said they were from South Africa. Didn’t get to chat much - they were busy prepping and cooking to order.
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And South Africa has an Indian diaspora, so now it all makes sense!
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Glad to see you are eating healthy salad with that booze.
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Was that after the British empire? Ghandi worked there for a bit when he was a young lawyer, iirc.
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Exactly: he was there because it was a common work destination for young adult Indians, and in fact he was offered a job there. He wrote about it in his autobiography. At the time, Indians were a substantial minority population there.
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I remember that point in history when two 5c chocolate bars were slightly larger than one 10c bar.
Speaking of history, I like this channel, which is a mix of history and food.
Have some illegal potatoes, maybe with a slice of unauthorized bread.
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Good old Max!
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That was exactly what I was planning on making too, but ended up with baked eggs instead!
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Nice use of cast iron too.
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It’s a covered dish, perfect for one. Sure, I’ve got the big pans too for when I’m cooking for a group, but it’s nice to treat myself as well as I treat my loved ones, you know?
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Thanks for introducing me to this! We’ve made it a couple times now. First time was topped with smoked salmon and herbed chèvre, cut into wedges to share. Very good, but we forgot the paper towel part and just slid it onto a cooling rack and it got a little soggy.
Next time, mixed the egg with a little tamari, then topped with a bunch of fresh herbs (tarragon, chives, and mint) and folded it like a taco or omelette. Also very good.
I love learning recipes that I never would’ve thought of on my own!
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A mushroom and asparagus quiche with a hash-brown crust and two cheeses. It was just enough for dinner for three with a spinach salad and warm bacon dressing.I was planning on getting more salad stuff at the market this morning but mom slept in and we missed out.
Did get a few nice tomatoes though.
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i had half a grouper and wanted to try the so-called “chic-fil-a” hack of brining overnight in pickle juice before frying. i chose Wickles dill spears and Grillos hot pickles for the juice, marinated about 20 hours, then chunked up into nuggets and battered.
batter is my special vodka/beer batter that is half rice flour, half ap flour, one beer, 300ml vodka and a handful of unsweetened coconut flakes. toss the grouper nuggets in corn starch to coat then batter and fry (375F/190C peanut oil). the vodka breaks down some of the gluten in the flour and flashes off so rapidly that it leaves tiny trails through the crust. it comes out so airy and crisp! layers of crunch, followed by just-right fish that takes on a very flavorful note from the pickle juice. exceptional!
also battered up a bunch of green beans and long bean from the garden and made a lovely tempura-like fried bean to accompany.
i very rarely deep fry anything, but fried grouper every now and then is worth the whole house smelling like a chip shop!
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Garden spinach is making huge leaves bigger than my outspread hand. Any suggestions for what to make? Im thinking they could act as a wrap?
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Oh my, great ideas! Thanks!! We’ll try your mods.
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Ooh, those look perfect for these beef lettuce wraps I do sometimes. Cook some ground beef, mix in hoisin and peanut sauce, then add shredded carrot, seeded and chopped cucumber, chopped water chestnuts and mint leaves and wrap them all up in the leaves. Some chopped roasted peanuts add even more crunch.
Another good one is the roast beef wraps. You make a dressing from rice wine vinegar, chili paste, sesame oil, lime juice, sugar and a little salt. Toss that with some snow peas, carrots, cilantro, red bell pepper and broccoli florets, all chopped. You can add soba noodles for grain. Some chopped peanuts for crunch. Put the mix on a leaf, top with a nice slice of roast beef and wrap it up, a real summer treat.
Both of these typically use Bibb or romaine lettuce for the wrap, but I bet your spinach would also be quite yummy.
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I’m going to have to do this with some ling cod this summer!
Your description is not very far off what I did with black cod karaage. Overnight marinade in soy sauce and mirin with garlic and ginger, then deep fry in potato starch. The karaage is probably a lighter batter but similar effect. Love it!
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