What are you cooking / having cooked / eating today? [1 of 2]

Merlot Daruwala wrote:Hoozay, It's near lunch time. I'm leching (and salivating) at that picture of butter chicken and tandoori roti you posted a few days back. Yes, today shall be a butter chicken day.

Merlot Daruwala wrote:- Green paan cream pastry (sweet paan flavored cream - quite different and intriguing)

Huzefa Kapasi wrote:TW, did you not post a pic. of rabri yeterday? i saw it late and forgot to comment. it looked delicious! why did you delete it? where was it sourced from? we had a similarly delicious rabri a few weeks ago sourced from popular "tiwaris" here but i took no snap!

Calcutta Rabri

The quintessential Rabri from Calcutta has probably been handed down from the Rabri that is originally from Varanasi. This very rich dessert is made by heating sweetened milk in a large open vessel (kadhai). As the layer of cream begins to form on the surface of the milk, it is taken off and kept aside. The process continues until the milk is exhausted. The Rabri thus formed is extremely creamy and very heavy on the stomach, but loved by the average Bengali. Rabri was banned in Calcutta for sometime during the years of milk scarcity because of the fact that it uses up a large quantity of milk.

Huzefa Kapasi wrote:rabri is usually white in colour

Huzefa Kapasi wrote:rabri is very tasty but i taste it only once a year. a few weeks ago, when my husband had ordered rabri, i tasted a spoonful and said no after that -- it was sinful.

Bittu wrote:

Huzefa Kapasi wrote:rabri is usually white in colour

It's never white in color. Rabri is cooked milk. If you cook anything, it changes color. Same shyt for rabri. It goes from white to a hint of brown to light brown to dark brown and if keep cooking the fuck out of it, it'll end up charcoal black. You don't want to eat it if the color is charcoal black though, because at this point, it's not edible.

I made a gallon of rabri on Monday. The color is a darker shade of brown than what you see in the picture Natalia posted.

Bittu wrote:White rabri is just milk mixed in with powdered rice, paper and chalk. ENJOY.

Merlot Daruwala wrote:What I really craved for was a simple roast duck rice, washed down with a Tsingtao at a neighborhood food stall. Instead, I sat down in plush five star comfort and had:
- a flavorful minetrone soup
- a very intriguingly presented herb-encrusted sole fillet (they'd rolled up the fillet and pan-fried the roll)
- a simply delicious tiramisu which would've been deliciouser if only the chef had soaked the ladies fingers in some spiced rum and coffee instead of just the latter
- a scandalously priced but delightfully smooth $100 pinot noir

And lastly, a glass of Courvoisier VSOP.

Nice meal, nice buzz but my craving for roast duck remains unconsummated.

Natalia Romanova wrote:

Merlot Daruwala wrote:What I really craved for was a simple roast duck rice, washed down with a Tsingtao at a neighborhood food stall. Instead, I sat down in plush five star comfort and had:
- a flavorful minetrone soup
- a very intriguingly presented herb-encrusted sole fillet (they'd rolled up the fillet and pan-fried the roll)
- a simply delicious tiramisu which would've been deliciouser if only the chef had soaked the ladies fingers in some spiced rum and coffee instead of just the latter
- a scandalously priced but delightfully smooth $100 pinot noir

And lastly, a glass of Courvoisier VSOP.

Nice meal, nice buzz but my craving for roast duck remains unconsummated.

sounds delicious... may you have better luck with the roast duck next time

Merlot Daruwala wrote:...The only consolation was that I witnessed a Christ-like miracle this evening. No, water didnt turn to wine but the wine (a mellow salice salentino) certainly flowed like water and I'm now filled by the Spirit and ready to talk in the tongues. Hallelujah.

Impedimenta wrote:Also, I tasted mahi mahi when I was vacationing last week.

Merlot Daruwala wrote:

Natalia Romanova wrote:

Merlot Daruwala wrote:What I really craved for was a simple roast duck rice, washed down with a Tsingtao at a neighborhood food stall. Instead, I sat down in plush five star comfort and had:
- a flavorful minetrone soup
- a very intriguingly presented herb-encrusted sole fillet (they'd rolled up the fillet and pan-fried the roll)
- a simply delicious tiramisu which would've been deliciouser if only the chef had soaked the ladies fingers in some spiced rum and coffee instead of just the latter
- a scandalously priced but delightfully smooth $100 pinot noir

And lastly, a glass of Courvoisier VSOP.

Nice meal, nice buzz but my craving for roast duck remains unconsummated.

sounds delicious... may you have better luck with the roast duck next time

Such luck continues to escape me. Lunch AND dinner were Italian. Lunch was a crispy-skinned pan-fried pomfret with a delicious eggplant caponata. Dinner was an equally flavorful pan-fried sea bass followed by panacotta and this was a first: cognac-marinated grapes. All lip-smackingly delicious but still...no. roast. duck. So near and yet so far...

The only consolation was that I witnessed a Christ-like miracle this evening. No, water didnt turn to wine but the wine (a mellow salice salentino) certainly flowed like water and I'm now filled by the Spirit and ready to talk in the tongues. Hallelujah.

Huzefa Kapasi wrote:OMG BW maami! i see that you are not easily intimidated by ganpath ram! those look lip smackingly delicious. a part of me wants to go back to being vegetarian (as, no doubt, my ancestors must have been).

but wait a minute -- wouldn't red peppers make the gnocchi super hot?

Huzefa Kapasi wrote:...a part of me wants to go back to being vegetarian (as, no doubt, my ancestors must have been).

Here in my domain no living beings are to be slaughtered or offered in sacrifice. Nor should festivals be held, for Beloved-of-the-Gods, King Piyadasi [Ashoka], sees much to object to in these festivals, although there are some festivals that Beloved-of-the-Gods, King Piyadasi, does approve of. Formerly, in the kitchen of the Beloved-of-the-Gods, King Piyadasi, hundreds of thousands of animals were killed every day to make curry. But now with the writing of the Dharma edict only three creatures, two peacocks and a deer, are killed, and the deer not always. And in time, not even these three creatures will be killed.

Huzefa Kapasi wrote:oh sorry, today is not pitrapaksh. duh! today was my father's shradh. i wasn't paying attention to the missus this morning. pitrapaksh is still a week or fortnight away -- after ganesh chaturthi, you are right. sorry again.

Merlot Daruwala wrote:K, to celebrate pitrupaksha, this devout Brahmin fed himself with the following at lunch today:
- Pani puri, papdi chaat, mutton seekh kebab, chicken malai kebab, chicken tikka
- Bhuna ghosht and chicken maharaja with pulao and tandoori roti
- Malai kulfi and freshly fried (in ghee) jalebis
All washed down with a bottle of beer. As a consequence, my forefathers and I were ati prasanna.