Posted: Fri Sep 16, 2005 6:31 pm Post subject: Food creations! Quirks, jerks, and tasty works.
I am the "newest registered user". I have been in a constant state of mouthwatering daydreams since discovering this website/forum. I'm a bit of an eccentric when it comes to foodstuffs and have tendencies to go a little bit nuts with the seasoning-- but I have strong goals to become an expert-in-my-own-home chef! With some help, guiding recipes, gut instinct, and practice I hope to satisfy my palette and those of others.
So, to start things off properly, I will say how I discovered this website, and post a few recipes that are staples in my household. Beware though, I like the spice... Try at your own risk! Or, I guess you could just moderate your spice usage!
I work at a shop in Halifax called "The Global Gourmet by Chef Stefan" as a Secretary and also pose as a cashier. We sell gourmet salts(Hawaiian Black Lava, Sel de Fleur, Maldon, Australian Flake, Sea Salt, Kosher Salts, etc), pepper, oil, vinegar, and other foodstuffs and spices. I just so happened to be Googling for cheaper Maldon Salt prices and it directed me to this blog! It was a nice surprise, and has become a distraction from work(a welcome one at that)
I will start with my breakfast.
East-Indian Vegetable Home Fry(working title)
6-7 medium potatoes (any kind, though I prefer old ones)
1 medium white onion
1/2 medium green pepper
1 tsp Maldon Sea Salt (can substitute with table salt, though I don't recommend it)
1 pinch of coriander
1 pinch of 7 spice Indian seasoning
1 tsp Vietnamese chili garlic sauce (caution, extremely spicy)
1 tbs sweet mango chutney
1 clove garlic
1 tbs olive oil
- dice potatoes into home-fry cubes(tiny, or large depending on what you like)
- dice onion and green pepper into preffered size chunks
- mix together above items with olive oil in medium sized frying pan, cook on medium heat setting
- add coriander, 7 spice, chili garlic sauce, mango chutney, minced garlic, Maldon salt, mix together
- cook until potatoes are golden brown
- use a dash of Maldon Salt to finish if you'd like(i suggest it)
Posted: Fri Sep 30, 2005 4:49 pm Post subject: Re: Hi Maryse
I was reading about your shop and I noticed Kosha Salt - what is that?
Kosher Salt is different from table salt in that it doesn't have any ADDITIVES (iodine, agents to cause free flowing in salt shakers, etc), the grains have large, flat surfaces and are coarse grain, and it has a distinctive flavor unlike table salt.
Kosher salt itself is not actually Kosher, but it can be used to make meat Kosher according to Jewish food laws. The Torah forbids ingesting meat containing blood, and soaking meat in Kosher salt and water will absorb the blood, making it suitable for a Jewish diet.
Hope that answered your question! There are plenty of other comprehensive articles on Kosher salt and it's uses online!
And thanks to those who so kindly welcomed me, this forum is s.p.l.e.n.d.i.d :}
Joined: 30 Sep 2004 Posts: 1654 Location: Penrith (where jacarandas remind me of change), New South Wales, Australia
Posted: Sat Oct 01, 2005 7:20 am Post subject:
another welcome maryse ~ chocolateandzucchini is much much much more than a blog ~ those who discover it, via whatever path, are enriched..
hugs from a gorgeously sunny day in Australia _________________ "I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson
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