Neither can we! Please post so we can see what ‘leftovers’ there may be.
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Are you or Sunshine ‘into’ stuffed crust?
That’s one impressive pork chop!
Not really… but I know Sunshine would enjoyed something like a cheesy crisp.
I could have fried it, then made her a couple of fried eggs (sunny side up) to go with it.
Yes, Vadam in some places and other names elsewhere (Sandige, Vadiyalu, etc in the south, Vadi, Vade, and lots of other names as you go north, west, and east).
It’s actually a vast category of crunchy accompaniments, much more expansive that what traveled over and became shrimp chips in SE Asia.
Texture (and flavor) variation is a critical component of an Indian meal, as you know, so these crunchy things and pickles are almost a requirement for the simplest of meals — dal-rice, yogurt-rice, khichdi, and so on.
Aside from the fluffy tapioca and rice ones, there are pellet-shaped ones that can be made from lentils, and pure vegetable or vegetable coated with something (lentil flour in the north, yogurt in the south) too.
I recently come across dried guvar (cluster beans - the source of guar gum) and other fresh beans / veg from Rajasthan that are dried in their short growing season and then fried up the rest of the year (when no fresh green veg were accessible in the arid region) just like this. In Bihar, various lentils that are ground and whipped by hand into a light batter (that can float), then dropped and sun-dried to be sautéed or deep fried the rest of the year. @small_h encountered Sundakkai / Turkey berries in this form (Vathal) at a Sri Lankan / South Indian restaurant recently.
Most of these preservation activities (pickles too) were done in the summer, when the sun is beating down mercilessly, and stocked for the whole year.
(I tried my hand at the little tapioca circles during the pandemic, dried on silpats — we ate them up in two days 
)
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Ha! And mine was the “small” one. His took 4 minutes longer to cook.
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@Saregama @MunchkinRedux A now defunct butcher in Ottawa used to sell tomahawk pork chops. I have no idea how big the pig was that they came from but their size was impressive.
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I usually take pics of all the dishes before there’s only leftovers left 
And you betcha.
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Thanks for all the info.
Absolutely! A even a handful of crushed Papad or Boondi mixed with Yogurt and Plain Rice is really delicious.
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Shu mai burger patties for dinner tonight. I’ve been taken with the idea since I came upon it a few weeks ago, and it did not disappoint!
Detailed write-up is on COTM. Short version is that it’s the dim sum shu mai filling (pork, shrimp, black mushrooms, seasonings) formed into patties.
I used a ciabatta bun and napa cabbage slaw to make a faux banh mi with one, and ate another plain.
So good!
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Shrimp Bolognese, a Yotam Ottolenghi recipe that I wrote up for the current COTM. This is a delicious shrimp, fennel, and garlic sauce and we had it with squid ink tagliatelle.
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Leftover meat loaf, mixed veg, and gravy were augmented with additional ground beef from a hamburger, some chopped onion, minced garlic, more carrots, peas, and corn, Worcestershire sauce, a bit of BTB beef stock, dried parsley, dried thyme, s/p.
It all went into a baking dish, topped with leftover mashed potatoes and a bit of grated cheddar for a cottage pie. Baked for about 25 minutes at 375°, let it sit for 20 minutes before serving.
Water.
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Got some Dave’s Hot Chicken for dinner.
Chicken slider and a chicken “tender”, with fries and pickles. Twas good but there were way too many food delivery guys there, and they just kept coming, so the wait was longer than usual. I guess Sunday night is a big delivery night.
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Take-out chicken Nalysnyky (Ukrainian crêpes or palacsinta) from Mamaraine in Kensington Market in Toronto
Also, a small take-out chicken doner on half fries /half salad from Otto’s Berlin Doner, also in Kensington Market. No photo.
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Lentils with fresh Spanish chorizo, onions, and kale. A clove-and-cinnamon scented rice to go with.
NYT gift link here (COTM).
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No picture, use the imagination…I bought (a splurge) two big bunches of organic rainbow chard yesterday, the leaves were the size of banana leaves. The biggest I’ve ever seen and I used to grow some large leafed chard in the past. Chopped it up, boiled the chopped stems with a little bit of chicken O-BTB (MIL’s thing) and threw in the lovely leaves to wilt. Oh my goodness it was grand. I haven’t cooked chard in years. Some leftovers might go into soup later this week. Served it with oven baked chicken breasts (seasoned with mayo and Good Seasons Italians salad dressing mix— mother’s thing) and the lowly Stove Top Chicken flavored Stuffing mix. A salt-bomb meal for sure, but soooo tasty.
The large chard leaves were a b***h to clean, they were so caked with mud.
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So this is ugly, but it was surprisingly good!
Red onion and garlic, sautéed. Add green beans, then red pepper strips and cremini mushrooms. Cumin and zaatar. Add cooked farro.
Yogurt with green onions, harissa powder, lemon.
I really was amazed at how much I liked this!
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Pappardelle with mushroom and taleggio sauce. Spinach salad, sweet & sour dressing, hbe, bacon. There was wine.
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Second try on the head on prawns . Thawed out the second vacuum sealed bag .
Non marinated. The backs were split open . Lightly dusted with a spicy dry rub . Cooked on medium stovetop for maybe 2.5 minutes. Garlic butter dressed after cooking .
These were excellent. Shells did not stick . Eating with your hands . 100 % I’ll be back . Cheers.
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