Oh, also made a meringue with the leftover egg whites from the pasta and we’ll have that tomorrow with some strawberries that have been macerating in the fridge
It was under whipped and over baked but shhhh it still tastes great
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i got “pikmin punch” from a boba chain. it is so sweet to begin and then one of the mango bubbles pops and it’s sweeter than a sugar cube
like, ordering lemonade at a catfish restaurant sweet
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Same thing happened when they did the Kirby promotion so I knew not to fall for it a second time.
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a new arrival on my local grocer’s shelves has allowed and encouraged me to embrace the rich culinary history of the united kingdom
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i have never seen or consumed that brand of anything
please take care
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no doubt, it’s Irish
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PSA: If your local Trader Joe’s has the dried Ataulfo mango slices, you should buy them right now whether you like mango or not.
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but… why?
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You’ll like it
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Not our job to educate you
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Eek, did you mean for that to come across as unfriendly?
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Oh nooooo I did not I was 100% joking
Very sorry, but also thanks for posting so I knew. I thought it was a funny posture to be a dick about mango markets. (Even tho Atualfo market projections are just a few clicks away… would be pretty crazy to just go on not knowing…)
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Oh god thank you for clearing that up… I was mortified LOL. I thought I just got froze out for not knowing the latest mango news 
This happened to me once with hot peppers.
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omg can you tell us about the hot pepper incident
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It was the first time I ever did dabs. No one told me how concentrated they were, so I really got way too stoned. I was with two high school friends, and they had someone over I had never met before who brought the crazy dab rig that looked like it was made in a metal shop class. Instead of the nervous me that often comes out when I get too high, I was feeling attentive and goofy. Lots of conversations about nothing had passed by when my friend and this other person started a conversation that was like, “I can’t believe what’s going on with the ghost pepper…” They were talking about how some pepper was threatening the ghost chili’s position as a top hot pepper, but with a degree of intensity that meant they spared no time to fill in me and my other friend about the details. But my other friend didn’t need filling in, he actually started conversing about this hot pepper drama. It felt kind of delusional. So I started to laugh, and asked if they are all reading like the same websites, or news letter or something? And the person I didn’t know stopped, looked at over-stoned me small and sinking into the chair, and said “…what do you think?” and kept on talking about peppers for the next 10 minutes before leaving.
It was really fucking funny to me, but they were very very serious about it so I save my laughs til after.
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Made some okra masala that came out pretty good. I think fenugreek might be the ingredient I’ve been missing as all other attempts have always tasted a little off. I didn’t have leaves so just toasted some of the seeds and tried to grind them up, seems to work good
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Nice 
I’d be curious to see your recipe if you were working from one or it’s feasible to describe that way.
I do think of fenugreek seeds and leaves as having a similar flavor—in that kind of context I would probably use both if they were both available. Though, I do think of the seeds as more “peppery” and the leaves as a bit more “savory” (when you combine them you sort of get both at once—I think of that as working that in many places where black pepper, ginger, and coriander are also making appearances).
At the same time, I use the leaves more readily I would say—I add at least a pinch of them to lots of things where I might not use the seeds. They’re great in omelette aux fines herbes for example (although not at all traditional I think)…I feel like they often go well in places you might use cilantro, oregano, sage, dill etc. and they often pair well with those sorts of herbs too. They’re one of my favorite herbs all-round actually.
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Yeh I’m definitely a recipe following basic b*tch though usually I’ll look at a few recipes for the same thing and just kind of improvise based on what feels the best to me. In this case the blueprint was a Madhur Jaffrey recipe for Punjabi style bhindi masala, others online are all basically the same:
stir fry about a pound of okra alone in oil until basically cooked, Jaffrey says to do 5 min at high heat then gradually decrease heat over 15 minutes. I don’t know why she says that, but I did this and there was still a lot of mucilage so idk maybe char them or sth instead. Anyway salt and pepper those and transfer to a bowl. I use frozen okra because preparing fresh okra is a pain and the frozen stuff is just as good. Frozen okra is honestly one of the least compromised you’ll ever feel eating a frozen vegetable imo.
Then you make the masala: brown onions in residual oil plus more if you need it, chilis if you want them, add ginger/garlic, then tomatoes and spices. I used chili flakes instead of fresh ones BC I didn’t have any. And tomato paste instead of tomatoes for the same reason. But I honestly think paste is better for Indian food anyway, fresh tomatoes take too long to turn to sauce and never taste “tomatoey” enough. I only had a 1.5 tablespoons or so left, I’d use more if I did it again.
On the other hand I always put way more ginger and garlic in everything no matter what the recipe says. Why not. They’re cheap and you gotta use it up anyway. I never keep the prepared ginger garlic paste on hand, I don’t know why I’m totally willing to cut corners in other cases but it just feels uneconomic to me. Mincing garlic and ginger is just a fun part of cooking for me idk. Well this time I grated both because I wanted it to be more like a paste, plus you save more of the ginger juice that way.
Pro tip: You can freeze ginger and store it basically forever. Just chop a huge root up into chunks and freeze it. If you’re really a nerd about prepping you can scrape the outer skin off before you freeze it too (use a spoon not a knife), but I never take the time to actually do this, so I just end up shaving off the outer layer with a knife while it’s still frozen. It’s kind of satisfying to do this. I think it grates even better when frozen, it makes like ginger shaved ice, very cute.
For spices she says .5 tsp cumin and coriander plus .25 turmeric, then 2tbs fenugreek leaves at the end. I had no leaves so I ground about 1.5 tsp of seeds and put those in w the other spices instead. Plus some garam masala BC other recipes called for it and my coriander is hella old so I figured it could use a boost. You cook all of that into a sauce, which I guess if you’re using fresh tomatoes takes half your life and if not just a few minutes for however much water you added to burn off a bit. Then you add the okra back, mix it together, and salt to taste. probably more salt than you think is necessary, it really brings out the other flavors. I think she calls for like .5 tsp plus .25 or so to salt the okra initially. Seems like a lot but what do i know, it did taste better that way.
will probably try to get some actual fenugreek leaves before i make this again, bc i don’t have a spice grinder and crushing the seeds with a mortar and pestle is very hard, they’re tough little bastards. but yeah fenugreek is great, who knew. When I make stuff without it I always feel like the cumin ends up overpowering everything, very weird to me as when I eat Indian food in restaurants it never tastes that strongly of cumin. I truly think the fenugreek is the missing key to success. I got the sense asafoetida would also be OK to accomplish the same thing, but i don’t know if that’s tradish or not for this style of masala
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I haven’t heard of her before but she sounds like she would write good cookbooks! It sounds like maybe she’s had kind of a similar role in the English-language cookbook scene to Marcella Hazan in some ways. I’ll check out one of her books—are there any you especially like?
Some people love slimy okra…I personally am not averse in fact (that dish I just linked sounds nice to me honestly). Of course I have no idea if Jaffrey’s in the slime club.
I actually have some frozen okra in the freezer I’ve been meaning to use so maybe this would be a good application of it.
Interesting technique! I freeze it too, but I do use a paring knife to peel it, and then I mince it before freezing. It’s easy to break small pieces of the frozen block of minced ginger off and add them to things, and I agree that it revives incredibly well, almost as good as fresh. I’m curious about your spoon tip, I’ll try that next time…is a spoon really sharp enough?
I bet the flavors would meld well during that period though if you do have the time…
The trick is to get a huge granite one with a big heavy pestle. At least here in the States I feel like everyone has a mortar and pestle that’s like three times too small. The pestle in mine is heavy enough that I can just drop it on seeds to crush them without using any force. I grind coffee in it too—with practice you can get better results than with a hand-crank ceramic grinder IME—and since the mortar is the size of a soup bowl I make salsa and curry paste and things in it as well (it’s nice to serve salsa in at the table if you’re entertaining guests). It’s one of the most versatile kitchen implements I have, and I got it at a giant Vietnamese grocery for like $15 or something, so they’re not necessarily hard to acquire. It’s fun to use such a Neolithic-feeling implement in the kitchen too. 
I don’t know either but I doubt it would taste out-of-place…it’s really delicious in any case. If I try making this I’ll use some and then I can report back about it.
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