--- In [email protected], Sal Sunshine <[EMAIL PROTECTED]> wrote: > > Yes, puris! Sounds right. Great little things, but a bit more > labor-intensive than I can manage right now.
You may want to try parathas. They are the size of mini-pizzas come 4 to a pack -- frozen -- and you prepare them, easily, on a skillet. Takes about 3 minutes. Delicious...and you can put whatever you want on 'em (I put a combo of almond butter and honey) 'cause I have a problem with sweet things. > > We love homemade pizza too, and thanks for the tip about baking-- have > to save that. I agree food is a great ice-breaker, probably with > anyone from any culture. > > Sal > > On Oct 27, 2006, at 3:06 PM, curtisdeltablues wrote: > > > Sal, > > > > I think you are talking about Puris right? I don't mess with deep > > fried stuff much myself. I am usually only cooking for one or two so > > it is too much trouble. I make flat breads on a nice thick pizza > > stone, that makes a huge difference for all breads including pizzas. > > I recently went to NYC to see how they make pizzas in the last few > > remaining coal ovens, Grimaldi's in Brooklyn is one. Coal cooks at > > 800 degrees compared to about 600 for a wood oven. They get a char on > > the bread and I was chasing that flavor in my own oven. I figured out > > how to do it in my gas oven. I put the pizza stone on the bottom of > > the oven and crank it up to broil to pre-heat for almost an hour, > > Then I cook the thinly rolled pizza for about 5 minutes. After that I > > put it under the broiler to broil the top for another 3 minutes. I > > swear it is as good as any pizza in NYC's coal ovens! > > > > I spend some time here in DC talking to traditional cooks about how > > they make their foods. I find that it is the best way to start a > > conversation with people from other cultures. Lately I am chasing > > traditional Ethiopian Injera bread made from Tev, millet flour. Most > > Ethiopians here don't even bother to make it, they just buy it. I > > have to talk to the grandmothers to get the good tips! > > > > Food obsessions is the luxury of having no kids. I'm sure when yours > > get a little older you will be back at the rolling pin! > > > > > > > > --- In [email protected], Sal Sunshine <salsunshine@> > > wrote: > >> > >> Curtis, > >> > >> Yeah, great place. I first started going there with a couple of > >> friends when the food at CNL was crummy (pretty often) and that was a > >> wonderful change...and it was also, of course, OTP, making it even > >> more > >> enjoyable. :) Those were the days. > >> > >> That's great that you got to know the family and learned some cooking > >> techniques. At one point I was pretty good at making that puffy type > >> of Indian bread (can't think of the name right now) but quit because I > >> figured kids and hot oil didn't mix too well. Now we get take- out but > >> at some point I hope to get back to making it myself, as I love Indian > >> cooking too. > >> Sal > >> > >> On Oct 26, 2006, at 10:47 PM, curtisdeltablues wrote: > >> > >>> Sal, > >>> > >>> That's great that you remember Parus. It was run by a South Indian > >>> woman and her two daughters. Very homey and simple. She taught me > >>> how to toast the coriander seeds and coconut for Sambar, and how to > >>> let the Idli batter ferment properly to get that great sourness. I > >>> can equal her Idlis and Sambar from her help, but not her Dosas. I > >>> think you really need a griddle to make them right. She was really > >>> sweet to me and spent a lot of time teaching me her cooking methods. > >>> I was much more into getting the details down then her two daughters! > >>> Since it was an easy walk from the center it must have been a > >>> movement mecca for all the years it was in business. I went there > >>> first in 1983 when I first met you at the CNL. I know one daughter > >>> got married and had a baby after college, and the other was in > >>> college > >>> the last time I talked with her. I'm guessing it closed in the mid > >>> 90's. Since South Indian style is my favorite by a long shot, I am > >>> always trying any place that serves South Indian food, but none are > >>> as > >>> charming and delicious as that place. It attracted a great mix of > >>> people, a funky crowd. I made some Besan Dhoklas and coconut chutney > >>> tonight, so it really made me think of Parus and her kindness. > >>> > >>> > >>> --- In [email protected], Sal Sunshine <salsunshine@> > >>> wrote: > >>>> > >>>> On Oct 26, 2006, at 9:21 PM, curtisdeltablues wrote: > >>>> > >>>>> Was the South Indian restaurant Parus on T street opened when you > >>> were > >>>>> there? She taught me to make Idli and dosa and Sambar. It is gone > >>>>> now, but I loved that place. > >>>> > >>>> Curtis, > >>>> I'm pretty sure that was the place I was trying to think of, where I > >>>> used to go with a couple of friends. Was it a small place, just > > a few > >>>> tables, self-serve, on some little side-street off Dupont Circle? > >>>> If > >>>> so, I loved that place too. > >>>> > >>>> When did it close? > >>>> > >>>> Sal > >> > To subscribe, send a message to: [EMAIL PROTECTED] Or go to: http://groups.yahoo.com/group/FairfieldLife/ and click 'Join This Group!' Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/FairfieldLife/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/FairfieldLife/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
