Recent content by quidscribis

The stuff I'm talking about includes internationally recognized brands that did cost a fair bit. Couldn't tell by looking at it that it was subpar. And yet... I had one teflon pan that bubbled noticeably the first time I used it. It happens. ETA: Point being that brands and/or money spent is...

While I grant you that that may be true of good quality non-stick, it isn't true of all. I lived in Sri Lanka 8 years and bought non-stick/Teflon there a few times. I know how to treat it properly, including never let metal anywhere near it. The non-stick stuff there still bubbles, peels...

I use a cast iron griddle (flat side) to cook my naan on the stove. Works perfectly. :)

Yup yup yup. My mother in law (Sri Lankan) and all over Sri Lankan cooks I know use whatever they can get, which can be nonstick cookware (lousy rejected by inspector stuff), stainless steel (the crappiest quality stuff you've ever seen), aluminum pots, clay pots, whatever. Years ago, cast iron...

Personally, I lean towards making a lot of Sri Lankan dishes. I blame that on my Sri Lankan husband, though. ;) Happily, his mother taught me a lot of her recipes, so I can make perfectly authentic Sri Lankan food. :) After that, I mostly make Indian food, or Middle Eastern. Other Asian foods...

I'm late to the party and resurrecting an old thread. :) I'm from Canada, and yeah, poutine really is all that and then some. Not at all healthy, but man, when you're in heaven with that, who cares? There are some variations on the theme that include chili and sour cream. Serious overkill...

There are likely regional variations, too. In Sri Lanka, with rice, for example, the rice will be a sort of flattish mound on the plate. Curries are dished on to the rice. The person eating (right hand only is the custom) will take a bit of one curry and smush it into the rice, spreading...

We sometimes get squid with bodies up to 10 or 12 inches long. The tentacles are about that long, too. We get them from our bicycling fishmonger who comes to our door here. Thanks for the marinating & recipe ideas. I'll have to give it a try next time we get squid. :D

1/4 teaspoon vegemite 1 tablespoon finely minced onion 1 cup hot water salt and pepper to taste Pour hot water over the rest, mix, and drink.

India, the name of the country, is Hind in Hindi, the language, (I've watched far too many Hindi movies!) so it becomes easier to understand where the original Hindi request came from. On the other hand, if the request was in Spanish, it's also possible, perhaps even likely, that it's a matter...

You can try it dipped in sweetened condensed milk. But don't have too much of it - it can loosen things up a bit. Or mix up some salt with chili powder (not the dark brown stuff, the bright red stuff) and dip pineapple into that.

Is it possible that you bought a different variety of banana? Here, we have green bananas that are still green when they're ripe, but you know they're ripe because they're soft when you poke them or try to squish them. Sometimes, or perhaps another variety, will get a faint yellow tinge but...

There seem to be a lot of different versions of sambal oelek. My favorite is an Indonesian chili paste which I could buy at the grocery store in Canada. It's not, unfortunately, available where I live, so I'm forcing myself to make it from scratch, which is a bit difficult in that the peppers...

For that amount of chicken, it seems about right for something that would be mild. For me. :D If I were making it, I would likely add 3 or 4 tablespoons. . . But I'm a freak of nature when it comes to spicy food. I hope you try it again using a bit more. Have some fun with it . . ...

The chili powder they're probably talking about in your recipe is likely not at all the same as the chili powder that you can usually get in North America. The chili powder you get is usually a dark brown almost burgundy, and if I'm not mistaken, is actually a combination of other spices. The...