Teach me about turmeric


(Dan) #21

What does fat do?


#22

https://nutritionfacts.org/2015/02/05/why-pepper-boosts-turmeric-blood-levels/

That page also talks about fat.


(Dan) #23

Im trying this recipe out for dinner. We have nice eggplants on hand.


(Dan) #24

This one is super simple.


(Denise) #25

Hi, @Rooster! Any chance that the markets you speak of are in the Edison (NJ) area? We get down that way to see family sometimes and I would welcome a good reason to explore.


(Dan) #26

Yes! We go to the large markets, sweet shops and buffet lunch in Edison/Iselin area. Do you need specific recommendations?


(Denise) #27

If you happen to have any top picks in the Edison/Iselin area, I would love to hear about them for future reference. I would not even know where to start.

Why, that could be a great HO topic on its own! :grinning:


#28

If you can find fresh turmeric root, you can make turmeric paste. I made one from the Shockeys’ book Fermented Vegetables, but there are plenty of recipes online. If you do get the fresh roots, make sure to follow fooddabler’s advice and wear gloves when you handle it!


(Dan) #29

Good idea about a new topic…see you on the NJ board.


(Dan) #30

Join me😁


#31

I made some awesome turmeric-brined cauliflower pickles from the cookbook Dining In last month.
Recipe:
Cauliflower, trimmed and cut into small bite-sized florets, enough to fill 2 x 1 pint Mason jars
1 or 2 thinly sliced shallots
Brine:
1 cup distilled white vinegar
2 T kosher salt
1 T black peppercorns
1 tsp ground turmeric or 2 T peeled and chopped fresh turmeric
2 cups water
Put brine ingredients in a saucepan large enough to hold the cauliflower, bring to a simmer, add florets and simmer a minute or two. Pour florets + brine into Mason jars, add sliced shallot, put lids on and leave on counter till room temp, then refrigerate. These are really, really good after 3 days and continue to be delicious. They really perk up whatever else is on the plate.


(Dan) #32

Wow, that recipe combines alot of my favorites in one, thxs!


#33

I just picked up 2 pints of fresh turmeric- I think i’ll make these tonight! Thanks!


(Dan) #34

This was a delicious meal. I made a double batch so my sister could try it. Highly recommend.

I slso had a smoothie with coconut milk , fresh mango and turmeric for breakfast.

Good stuff.


#35

Thanks. Lovely picture.

(Is that an outhouse in the background? You have all the modern amenities.)


(ChristinaM) #36

It’s a strong element in this Iraqi curried catfish, which is delicious! http://www.mideastchef.com/middle-eastern-and-chaldean-recipes-blog/masgouf-fish-topped-with-a-tomato-and-curry-sauce


(saregama) #37

Sorry I missed this @fooddabbler - no, it doesn’t sting, the hardest part is being careful so you don’t stain things an irreversible shade of yellow…


(Dan) #38

Anyone ever try a turmeric blend on popcorn?


#39

Your fingers would sure get yellow!!


#40

And it doesn’t seem to rinse off easily either! I’m still not sure i ever got the stain all the way out of my juicer… (which has seen better days anyhow)