sobelle: (Default)
[personal profile] sobelle
Okay, so I have a flat tire and can't get it fixed until... well... sometime later than now... so I'll just post about food...

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My son and S.O. visited...and offered to cook... she is the genuine article when it comes to Mexican cuisine and I was thrilled to watch her cook... the pix don't do justice to the food but I can guarantee that it was all fantastic!

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They also made Sangria (and here again, I missed all the fresh fruit to be had in California)

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He was the preparations side of their chefdom... they really enjoy cooking together... it was sweet to watch them.

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That's enough for food pix... but here's an excellent food blog

http://www.tastespotting.com/

Date: 2007-10-13 11:55 am (UTC)
From: [identity profile] greyarea.livejournal.com
Mmmmmmm :D Also - tamarind chutney sounds interesting; I can't really imagine what that tastes like.

Date: 2007-10-13 04:20 pm (UTC)
ext_1356: (Default)
From: [identity profile] sobelle.livejournal.com
I *love* tamarind chutney! I discovered it in California (where we have a large Indian population (Punjabi, Sikh, Hindi... of my friends and how they identified themselves, which confused me because it was a combination of location and religious affiliation)

Here in the Ozarks it's very very white and finding good Indian food is a challenge ::weeps:: I have to order online or leave town to find anything.

When I lived in California I discovered that the Carob tree (planted extensively during WWII to replace chocolate supply that had been cut off by Japanese occupation of growing areas) is also Tamarind... my Latino clerks clued me into that... (for carob they grind the beans) they use the pulp around the beans (in the seed pod) to make candies that are sometimes also salted... giving you another taste experience...

I grew up in a very conservative southern home... food-wise and everything else-wise... so when I grew up and moved away everything was an adventure... Asian food... Italian, Mexican, Indian... seriously... my Dad was strictly a meat and potatoes man... so meals got to be pretty boring...

Re: the taste?... sharp, sweet, piquant... ::hee:: did that help? :)

Date: 2007-10-13 04:38 pm (UTC)
From: [identity profile] greyarea.livejournal.com
Well blow me, I never knew that the carob and tamarind were the same thing. We have a carob tree in our place in Cyprus, I wonder if I can use that to make tamarind from that?

I was much the same growing up - we never had chinese, indian, mexican; not even food from a lot closer to home like italian. TBH I don't really know we *did* eat :S

Date: 2007-10-13 04:51 pm (UTC)
ext_1356: (Default)
From: [identity profile] sobelle.livejournal.com
okay... I may have misunderstood my clerks because I just googled and in reading further, the carob and tamarind *are* related but NOT the same...

::sigh:: off to read more...

The tamarind is a sort of bean. Or rather, a sort of bean pod.

It belongs to a subfamily of the Leguminaceae, which has only one other well-known member, the carob. This makes perfect sense if you see it - "Tamarindus indica" has a big, flat pod much like a carob's.

Date: 2007-10-13 05:05 pm (UTC)
From: (Anonymous)
Carobs are Ceratonia siliqua. Tamarinds are Tamarindus indica L.
They are a related species though. www.tradewindsfruit.com/tamarind.htm
Oh look at that, tamarinds can survive temps as low as 28F. Does it get that cold where you are Sobelle?
R.

Date: 2007-10-13 05:23 pm (UTC)
ext_1356: (Default)
From: [identity profile] sobelle.livejournal.com
Oh yeah... it gets much colder than that... we get lots of freezy goodness here (see my other reply to you below) we get snow and ice and it's a WET cold... yuck!

::sigh::

for SO many years I've labored under the mistaken idea that carob and tamarind were the same... not that it really matters but it's just one of those things that you take on someone's word and don't look any further... and ME with GOOGLE?!

::hangs head in shame!::

Date: 2007-10-13 04:49 pm (UTC)
From: (Anonymous)
Mmmm. Tamarind chutney. The best. I made some once, from a block of tamarind paste. It was really really good. I found a couple of seeds in the block of paste and thought, okay, will they grow? Yes. I now have a small tamarind tree growing indoors. It even bloomed one year. I think it must be about six or seven years old now, and looks a little odd as one year during a cold snap (it was too close to the window I think) the leader died back and since then the side branches have grown. I bet you could grow one outdoors Sobelle.

Tamarind juice is absolutely amazing. But I digress, only because we like to cook East Indian food a lot. I don't know Mexican food, and I'm not even sure the refried bean tacos we make count. The recipe came from a Santa Barbara housemate, so who knows...
R.

Date: 2007-10-13 05:19 pm (UTC)
ext_1356: (Default)
From: [identity profile] sobelle.livejournal.com
Oh yeah! Would you care to share the recipe? I'm sure I can get the paste (probably on line) although perhaps I have it already in the form of Thai "sour soup base mix" that I bought at the local Asian food shop... Nuoc Me Chua... even though I suspect is the Name Brand... I really like the way it sounds :)

I think my present locale precludes the tropical needs of the Tamarind unfortunately... I googled and found this site http://www.seedman.com/fruit.htm which was very interesting... I already have PawPaw trees, no fruit yet... but we have surprising and deadly frosts/freezes here. I have a clumping bamboo plant 'alphonse karr' bambusa multiplex that's hardy to 18F and since we got down to 10F this past spring... AND it's in a pot, I have to bring it indoors... so it's very good that I have a high ceiling!

I miss the west coast because I could have so many tropicals... not to say there isn't a plethora of botanic diversity back here... just not the plethora I want :)

Re: refried beans... the best ones are made with lard... (homer simpson voice: mmmmmmmmm lard) NOT health food! but dayum! they sure are good!

Date: 2007-10-13 06:57 pm (UTC)
From: (Anonymous)
This is the recipe I used- online here: www.2sparrows.org/blog/2005/11/28/samosas/
It's actually called a tamarind mint chutney. I can't remember if we had the black salt. Or the jaggery.
We made the same samosas on this page too - including the wraps. They were so stubborn, every time we rolled out the dough it would contract back into a tiny little circle. It took us forever to get them to stay big enough to fill. But they were delicious. Madhur Jaffery's recipes are very good.
R.

Date: 2007-10-13 07:10 pm (UTC)
ext_1356: (Default)
From: [identity profile] sobelle.livejournal.com
Thank you!

I've been finding so many great cooking blogs lately... it's sad tho... I don't like cooking just for me... actually, I don't like cooking all that much but I LOVE eating...

::sigh::

Is a problem...

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