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  1. K

    ISO help/advice on purchasing a boning knife

    I´m looking for a boning knife for my grill-obsessed son. I´ve looked on Amazon, but I´d like to see some more options. The Wusthof are very good - but very pricey. Any suggestions, guys? I´m currently in Cincinnati, so getting the knife here is not a problem.
  2. K

    E-mail notifications

    I get notifications on my e-mail every time I get a reply to a post. I´m on the forum every single day, so the mails are really a nuisance; they only fill my inbox with unwanted stuff. How do I eliminate the notifications on my e-mail account? Karadekoolaid
  3. K

    Mexican-style Tomato Soup (Sopa Azteca)

    Mexican-style Tomato Soup (Sopa Azteca) Ingredients 1 large tin (800 gms/28 ozs) tomatoes 2 cloves garlic,minced 1 medium onion, chopped 1 medium red bell pepper, roasted, peeled and deseeded, then roughly chopped 1 stale corn tortilla, cut into small pieces either 1 tbsp commercial "chile...
  4. K

    Was I here before?

    OK - I´ve joined several foodie sites over the past 20 or so years. Some of them, I left, others closed down, one or two actually just gave up from one day to another. Not the point. I joined this site a few weeks ago and am really enjoying it; I thought I´d never been her before, and all of a...
  5. K

    Mods?

    OK - how do I know who´s a Moderator on here, and how do I contact one of them? Thanks Karadekoolaid
  6. K

    Hyderabad Eggplant Dish

    Last week I commented on an Indian eggplant/aubergine dish which is to die for! It´s called Baingan ka Salaan (Eggplant with a Sauce!) and is typical of the region around Hyderabad. This dish is HOT, so unless you´re a chile freak like me, you may want to cut down on the chile peppers. It also...
  7. K

    Hi from Caracas, Venezuela

    I gave up Corporate America in 2001 and opened a Food business: conserves, pickles, chutneys, jellies - you name it, I bottled it. I also followed my passion for cooking and started giving courses, classes, doing lunches, doing events, and so on. The biggest event (so far) was a Gala Dinner for...
  8. K

    Lazy Saturday Salad

    Quite often, I'll eat a plate full of salad for lunch. At the moment I can't seem to find my appetite again, after the double flu whammy in December, so today I settled for a chunk of Camembert, fresh arugula/rocket/rucula (whatever you prefer!), fresh butter lettuce, tiny cherry tomatoes from...
  9. K

    Gulab Jamun

    Here's the recipe then. I tried it - yummy - but haven't made it: Mrs Chandiramani's Gulab Jamun (For the Jamun) 8 tbsps powdered milk 2 tbsps all purpose flour 1 tsp baking powder 2 tsps unsalted butter Natural yoghurt (For the syrup) 2 cups white sugar 2 cups water Mix the first four...
  10. K

    BYE!! From Caracas!

    Well I'm not completely sure whether this is the right place to post this, but I'm just about to hop into the car and toodle off across the country to Margarita Island. Xmas and New Year with sun, sea, sand and lobsters!! Have a wonderful Holiday, all you DC people!! Clive
  11. K

    What is your favourite Olive Oil?

    For once, I'm going to ask a serious question. Having just experienced 2 Xmas bazaars, I was left with the distinct feeling that everyone looks for something NEW. 3 items were particularily successful; a hot garlic sauce, an Indian condiment called Kasundi, and a neat little concoction I...
  12. K

    French Cheese

    Yesterday was the annual "Diplomatic Ladie's Christmas Bazaar". I always get there early so that I can pig myself on French cheese at lunchtime... A Maroilles Mignon; orange-rind cheese from Boulogne-sur-mer. A Pont L'Evêcque A Caprice des Dieux A pyramid of ash-covered goat cheese A...
  13. K

    Kashmiri Dum Aloo

    I picked this recipe up from an Indian website, made a few modifications, and ate it for dinner on Saturday night. "Dum Aloo " ( Aloo is potato and "dum" is originally a technique where the food is sealed inside a pot with a strip of pastry.Hot coals are placed on top , and the pot is placed on...
  14. K

    Global Obesity

    I've just answered a white vs brown rice post in which an author made what seemed to be an off-the-cuff comment... which was very relevant. Whilst not wanting to get "serious" in this wonderful forum, I think our next challenge as foodies/ chefs/wannabe chefs/ gourmets/ parents is here...
  15. K

    ¡HOLA! from Caracas

    I'm 3,000 ft above sea level, it's a bright sunny day and the temperature is around 80ºF - and it's still not 8am! My name's Clive, originally from Kent, England, married to a Venezuelan and living here in Caracas since 1981. Passionate about cooking, love Indian food, Mediterranean food...
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