You're probably wondering, aren't you, what a bottle gourd is. Oh, you want to know what coriander is too? How about mint? Let me tell you a little bit of…
A very dear friend, who really should have known better, asked me for an okra recipe, because I'm the greatest bhindi lover she knows, she says. She's having guests over…
Please read Gas Toast - Part 1 first. This is the easy part of the recipe. I kid you not. Completely true. We're getting into the really hard part of the…
It has been a while since I wrote a recipe. Now, I know, I know, you still haven’t got over the fact that it took you 890 words to get to the actual chicken kebab recipe and it is 2 hours of your life you won’t get back. What? It doesn’t take you 2 hours to read 890 words of flowing, stream of consciousness prose? What’s that? Fifteen? Hours? oh, ok, minutes! So what are you complaining about??
Anyway, here we go, right away into the recipe. ( This has got to be the shortest preamble I’ve written for a post.. I mean, here we are at just about a 100 words and we’re talking about getting into the recipe… I must be losing my touch.)
So what is gas toast, then? To answer this we must go back in time. For this is a highly complex recipe. It uses techniques that have stood the test of time. By which I mean it’s a very old recipe. It must be at least 40 years old. That’s old to a millenial. For someone like me in their early 30s, it’s an aspirational goal. Oh alright… I know you know and I needn’t lie about my age. Got it. Shall we move on? To the recipe? We shall? Orlrighty then! (more…)
Yes, I've been lax. I've been busy working on things. What? Oh, editing The Play ( still nameless, after all these days ). As well as The Play ( still…
I haven’t given you a recipe in a while. I haven’t give you a story in a while. I haven’t given you a rant.. uh, well, ok, it hasn’t been that long since I put up a rant. Anyway, here is a recipe, an honest to goodness recipe. But first!
Forget they exist for a few days. Tut tut as they ripen, uneaten. Watch anxiously as they go from a yellowish green to (more…)
Ok, I think this blog could do with a bump in readership. Now food, recipes and kitty cats improve the stats but I don’t like cats ( what? you had no idea? Hmmm … you must be new around here. ) So here are some simple recipes. I cannot promise you that these sandwiches are healthy, calorie-wise or otherwise good for you. I can tell you that these are good to eat, fast to make and as far as I know contain no lead, melamine, dog food or antibiotics. Without further ado, on with the list. (more…)
So the question asked is this “Do round rotis taste better than non-round ones?”.
And that is an interesting, very interesting, question. It brings to the fore many concepts that we possibly take for granted, but perhaps should review more often. So let’s take a look at the question and break it down.
First, we consider the definition of “roti”. Does this include (more…)
Introductions may be in order since I have at least 1 reader in 3 different continents.
So. An eggplant is called
Baingan – Hindi
Begun – Bengali
Brinjal – most of India
Aubergine – elsewhere in the world
Eggplant – in North America
Melanzana – Italian and hence
Mad Apple – in old English (more…)