Love kimchi fried rice! Try bacon instead of ground pork another time – it’s a great foil for the kimchi.
1 Like
Nicely done!
(Round takes practice. A thin rolling pin also makes shaping easier.)
2 Likes
Thank you… I’ll look for one the next time I go to Goodwill.
You call them wonky I call them rustic 
Your tortillas look delicious.
6 Likes
Perfection’s overrated.
7 Likes
Sounds great!
I often make an Afghani Spiced Meat Sauce with Tomato opposed to the Veg. one.
I serve with Pumpkin( Borani Kadoo), Eggplant(Borani Banjan), Mantoo or Aushak along with the Garlic-Mint Yogurt Sauce.
3 Likes
Could you tell me more about the “Papad Rolls”?
I don’t think I have come across them before.
Love me a Pork Pie!
1 Like
I don’t know how I missed this, lol.
I’ve only used corn tortillas for enchiladas (flour for quesadillas), and a big pack of corn tortillas are pretty inexpensive here.
Homemade corn tortillas are a lot tastier - if you have access to the right masa - for eating plain or as a taco – with enchiladas the sauce douses them anyway so store-bought work fine.
Corn tortillas are easier to make than flour because there’s no rolling out; you can use a rolling pin or the bottom of a pan to press them if you don’t want to buy a tortilla press.
5 Likes
A Cheese Boutique Charcuterie box during an intermission.
I walked around for an hour along Queen W from University Ave to Ossington, up Ossington east along Dundas, looking for good take-out, but everywhere seemed to be closing as I walked by or not what I wanted.
I ended up eating 7 minute Prima Taste Curry Noodles at home, followed by a sleeve of reduced sugar Scottish ginger oat biscuits my usual DCs 200 km away didn’t like. 
13 Likes
I was feeling mapo tofu tonight. Mainly because I love it but also because I hardly
ever cook it. Mrs P doesn’t like tofu, reacts badly to Sichuan pepper and is not keen on anything too hot, as she happens to be away this is the perfect opportunity.
Or so I thought.
Anyway it turns out I got the wrong tofu and it’s too soft and will turn to mush ( firm silken rather than soft tofu).
So a quick pivot and I used some of the pork mince for pork, braised with shitake mushrooms.
17 Likes
Could I ever
These were called “rolls” when I was kid, and sold mainly by street vendors. We were not allowed to eat them too often, because who knew what oil was being used and reused, but we loved them – stick one on every finger and then slowly pull them off to crunchy delight.
Then a company came out with a branded version called “Fryums” – to be fried at home (in “good” oil), with all kinds of fun shapes (“rolls” were the most boring – there were wheels, alphabets, squares, animal shapes, and i can’t even recall how many others).
Fast forward a few decades, the Fryums company went out of business long ago but these are now ubiquitously sold as generic fryums. They are like south Indian rice or tapioca papads, but extruded into shapes like pasta.
I like having them around for a snack, but I ran out of appalam (didn’t realize I had eaten through them and so didn’t restock when I was home recently) so now I’m eating the fryums anytime I would otherwise eat appalam.
Here’s a mixed fryum box:
6 Likes
I love mapo tofu. May just be my favorite Sichuan dish — although that’s like choosing your favorite gin 
1 Like
I do have some corn masa that I use for Arepas. I’ll have to do some research and see if I can use that for corn tortillas.
Thanks!!
1 Like
You can, you’ll just need to adjust how much water you use (iirc masa for arepas is pre-cooked so it may absorb a bit more water than masa harina)
Good luck!
3 Likes
AH! yes I have been served “Fryums” before.
Usually as a accompaniment to a South Indian Thali. Usually little ridged Tubes in colors much like Chinese Shrimp Chips.
Sometimes they looked much like a small Papad and not colored more like the Indonesian Krupuk . I think that they were referred to as Vadaam .
3 Likes
Made a batch of Chorizo/kale/bean and potato soup for future meals. Dinner was the last of the lentil soup, garnished with chorizo crispy croutons and the luscious oil and a showering of Parm/Regg
20 Likes
Thanks!!
1 Like
An easy dinner for tonight. A 1/4 of a small onion was chopped and sautéed with a tsp of jarred minced garlic. A good sized squish of tomato paste and some chopped CSA tomatoes was added and cooked down and removed from the pan.
A large sweet Italian sausage was squozen from its casing and sauteed in some olive oil in a wiped out skillet, and then the tomato mix was added back in with a bit of heavy cream and simmered.
Meanwhile, the tortellini were cooked, spooned out with a spider to drain, and CSA broccoli florets were added to the boiling water and cooked briefly and drained. Both were added to the sausage and sauce, stirred to heat, and plated with a light sprinkle of grated Parm-Reg.
No wine, as I’m going to take it easy for awhile to see how I do on some new medication.
24 Likes
A clear glass pie plate/dish can help for pressing.
2 Likes
