I remember working in the kitchen at a large TM facility. The pizza trays had
just come out of the oven, late as usual. As they were being wheeled out to the
hungry course participants (TM teachers learning the sidhis programme), the
entire baker's rack hit a crack in the floor and toppled
I literally ate enough zucchini to last a lifetime. Never touch the stuff now.
--- In FairfieldLife@yahoogroups.com, Bhairitu noozguru@... wrote:
On 08/08/2011 09:11 AM, Sal Sunshine wrote:
On Aug 7, 2011, at 1:57 PM, Bhairitu wrote:
When I moved back to my hometown in the 1980s I would
Slice Zukes or yellow summer squash in thin slices the long way, little olive
oil, salt, pepper and if you really want to get sporty fresh grated Parmesan or
Romano cheese.
This is the important part. Grill or broil. They have too much water to cook
with water, you want to concentrate the
Thanks for the recipe Curtis - maybe if I drink enough the next time I am
BBQing I'll throw a zuch on the barbie - After all, with enough garlic, olive
oil, sea salt, dry cheese and freshly cracked black pepper, I could probably
eat a shoe. :-)
--- In FairfieldLife@yahoogroups.com,
Shoes require the same pre-soaking as salt cod. Then I recommend a pressure
cooker like you are cooking tendon. When they are soft wack it with half fish
sauce, half lime juice, a little sugar, garlic chopped super fine, and Thai
chilies, red hot and sliced thin.
Oh yeah, important point,
Excellent! Would you suggest new shoes fresh off the rack, or perhaps something
seasoned by the wearer first?
And what about the synthetic, plastic and rubber shoes I wear? I'm thinking
either blend a fine grind in with some beef, pork and spices, stuffing it into
casings for some very chewy
I'm kind of a purist, only pure leather for me, although I like the idea of
sausage filler maybe cut with high quality artisnally raised fatback.(Shoes are
very lean like venison.) I've smoked them after the soak but before the
pressure cooker before and that works pretty well for another layer
--- In FairfieldLife@yahoogroups.com, curtisdeltablues curtisdeltablues@...
wrote:
Shoes require the same pre-soaking as salt cod. Then I recommend
a pressure cooker like you are cooking tendon.
That's fine if you're still living a primitive, 20th century existence. But,
being the
--- In FairfieldLife@yahoogroups.com, Alex Stanley j_alexander_stanley@...
wrote:
You are so far ahead of me on this I admit to being a barbarian. I read about
this and have seen some food porn on the cooking shows. I am really biased
toward high heat cooking since I heard that all the
--- In FairfieldLife@yahoogroups.com, curtisdeltablues curtisdeltablues@...
wrote:
I'm kind of a purist, only pure leather for me, although I like the idea of
sausage filler maybe cut with high quality artisnally raised fatback.(Shoes
are very lean like venison.) I've smoked them after
Recipes like this are why I want to lurk
I was going to mention that butter is exactly the kind of topic that begs for
membership criteria, but I take that back now.
--- On Mon, 8/8/11, whynotnow7 whynotn...@yahoo.com wrote:
From: whynotnow7 whynotn...@yahoo.com
Subject: [FairfieldLife] Re
Best food I ever had on a course was the first six month course in
Courcheval. The chef was German. I believe his name was Michael. I
remember one time he made goolab jamuns by boiling down the milk
himself, instead of using condensed or powederd milk. I think one time
he also made a
Yeah, when I was getting my black belt in Indian food running the sidhaland
kitchen in Avon Park Florida, I made the cooked down milk, Gulab Jamuns (fried
in pure ghee), barfi and kulfi. It took hours but it was the real deal.
Powdered milk is bullshit. Your cook was the real deal.
The only
http://www.indianetzone.com/photos_gallery/10/indian-dishes_18842.jpg
--- In FairfieldLife@yahoogroups.com, curtisdeltablues curtisdeltablues@...
wrote:
Yeah, when I was getting my black belt in Indian food running the sidhaland
kitchen in Avon Park Florida, I made the cooked down milk,
Every morning in Seelisberg I would get a ladle full of that morning's cream
that had risen to the top, and steam it and then put saffron and honey in it.
Eating it with almonds made me feel like the most Ayurvedically hooked up dude
around.
They had so many great dairy products there from
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