Domestic Tranquility
Apr. 27th, 2005 10:11 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bethlakshmiI am not domestic, nor am I tranquil. I should remember that....
Cooking, not surprisingly, took a while. That which is quick to cook is not interesting, that which is interesting (both in terms of eating and cooking) take a while and lots of ingredients. Shopping took 1/2 an hour, cooking took *2* hours. But, in the end, I had some pretty yummy stir-fried beef (was supposed to be lamb) with peppers and baby onions. That sounds Chinese, but believe me, the flavor was Indian.
Or... at least, what I need to learn and apply for next time.
- gram flour - is made from ground chickpeas. It has a pale yellow colour and is powdery with an earthy flavour. Gram flour contains no gluten.
Must go to Indian store to get some, I don't think any "white people flour" will substitute.
Must also get a bunch more chilli powder, onion seeds, pulped garlic, pulped ginger, lemon juice, and a greater quantity of ground cumin - little 50 cent packs don't cut it. Most of these are Indian cooking staples, and I have run out, or nearly out of many of them, as they are sold in American stores as tiny little packets, not great heaping bags.
- beaten yogurt - how does one beat yogurt? Blender? Maybe I need to get an egg beater... Maybe I have an egg beater and just need to find it... I really hope beating yogurt properly adds volume or this yogurt soup has some serious volume issues.
Note to self - I like columbo lite plain yogurt better than stony ridge farms. So help me. I know it's processed like mad, but it's less tart.
- mustard seeds are an acceptable substitute for onion seeds. Probably changed the flavor of the beef & peppers, but not in a bad way.
- can't find lamb for love nor money. I assume, given the prevalence of lamb dishes, they mean mutton, not lamb. But it just isn't a big thing there - must find source of lamb, it just feels wrong to do this with beef.
- do they make "small peppers" in America. I think we must just have great, big mutant peppers here... the volume of the smallest peppers I could find in the store was way more than the picture showed, and I held some out!
Also worked more on cards, flushed toilet, went to bed. Got up this morning, flushed toilet, went to work. What a lovely sound! flush!!!
Cooking, not surprisingly, took a while. That which is quick to cook is not interesting, that which is interesting (both in terms of eating and cooking) take a while and lots of ingredients. Shopping took 1/2 an hour, cooking took *2* hours. But, in the end, I had some pretty yummy stir-fried beef (was supposed to be lamb) with peppers and baby onions. That sounds Chinese, but believe me, the flavor was Indian.
Or... at least, what I need to learn and apply for next time.
- gram flour - is made from ground chickpeas. It has a pale yellow colour and is powdery with an earthy flavour. Gram flour contains no gluten.
Must go to Indian store to get some, I don't think any "white people flour" will substitute.
Must also get a bunch more chilli powder, onion seeds, pulped garlic, pulped ginger, lemon juice, and a greater quantity of ground cumin - little 50 cent packs don't cut it. Most of these are Indian cooking staples, and I have run out, or nearly out of many of them, as they are sold in American stores as tiny little packets, not great heaping bags.
- beaten yogurt - how does one beat yogurt? Blender? Maybe I need to get an egg beater... Maybe I have an egg beater and just need to find it... I really hope beating yogurt properly adds volume or this yogurt soup has some serious volume issues.
Note to self - I like columbo lite plain yogurt better than stony ridge farms. So help me. I know it's processed like mad, but it's less tart.
- mustard seeds are an acceptable substitute for onion seeds. Probably changed the flavor of the beef & peppers, but not in a bad way.
- can't find lamb for love nor money. I assume, given the prevalence of lamb dishes, they mean mutton, not lamb. But it just isn't a big thing there - must find source of lamb, it just feels wrong to do this with beef.
- do they make "small peppers" in America. I think we must just have great, big mutant peppers here... the volume of the smallest peppers I could find in the store was way more than the picture showed, and I held some out!
Also worked more on cards, flushed toilet, went to bed. Got up this morning, flushed toilet, went to work. What a lovely sound! flush!!!
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no subject
Date: 2005-04-27 03:27 pm (UTC)***THE QUESTION IS, IS IT REALLY A BELL PEPPER OR IS IT ANOTHER KIND OF LONG PEPPER/ THERE ARE CERTAIN MILDLY SPICY PEPPERS THAT LOOK LIKE THE GREEN BELLPEPPERS BUT ARE SMALLER. I LIKE TO STUFF THOSE WITH GOAT CHEESE AND ROAST THEM IN THE OVEN, THEY MAKE A GREAT APPETIZER.