Lovely day today. I cleaned my front deck and back patio as the stew simmered. Chuck roast was on sale for $4.99 and everybody’s stews had me craving. I used NYT Old Fashioned Stew recipe, additions were thyme, tomato paste, Maggi and peas. Served with warm, buttered Pillsbury biscuit, green and red little gem, red onion, celery, tomatoes and avocado salad, Green Goddess dressing. There was a Manhattan.
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Those grill marks - gorgeous!
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WFD tonight was a repeat of the KC Steak Soup.
I felt my first attempt (with modifications and add-ins) leaned towards too sweet, but was interested enough to give it another go. I stuck closer to the original recipe, and didn’t add anything extra but diced the meat smaller, included the porcini, used the recommended A1 steak sauce, and used canned tomatoes (although I couldn’t bring myself to use diced, and used crushed, instead). Much better! Moar savory.
Will make again with no further changes.
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Yep. Iguanas are invasive and spreading like wildfire. Theyre everywhere in Miami, and Ive had one in the greenspace behind my house for years near Tampa.
They get huge…3-5 feet long and 10-15 pounds.
Cold weather stuns them, and they literally fall out of the trees where they sleep at night. A few people have been hurt by having a stricken iguana fall on them.
Yet another way that Florida is not for the weak.
(And as completely insane as it sounds, its an actual thing. My LA-based colleagues werent sure if I was serious or having a laugh)
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Tastes like chicken.
Dan Dan Mian - chili paste made by slowly roasting ground sichuan peppercorns, sichuan chili powder and cinnamon in oil and then mixing with soy sauce, tahini, hoisin sauce and zhengjiang vinegar. Baby bok choy quickly blanched and ground pork stir fried either ginger, garlic and ya cai. Served with Chinese wheat noodles and topped with scallions
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Thats what I hear…Id be open to try, but apparently cleaning them is a process.
(Tastes like dinosaur!)
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Too funny. Does she teach Israeli cooking?
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Realize the Israel cooking instructor may have only travelled to India, but it made me think of our family friends.
We have some family friends that are originally from the Jewish community in India, immigrated to Canada close to 80 years ago. One of their daughters then moved to Israel for about 20 years, before returning to Canada.
Their family are mostly Ashkenazi style food at home, but that could be because they were living in Winnipeg, where most of the community is Ashkenazi. I know they enjoy going out for Indian food here in Ontario.
Their last name sounds more Indian than Ashkenazi or Sephardic.
2 new rabbit holes:
Jewish recipes from India
and Indian food in Israel.
I always find it interesting to see how a cuisine adapts in another place.
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We wondered the same thing. I’m going to suggest she start! https://ashevillemountainkitchen.com/events/categories/cooking-classes-2/
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Me too! I love that about Made in India. Indian/Gujarati by way of Uganda and Britain.
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Where’s the soup? 
Underneath. If you look at the bottom left quadrant, you can kind of see it!
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those look great!
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I did an almost identical mushroom prep yesterday. Puréed it and called it soup. Would’ve gone great with noodles too!
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This is the 2nd can of these 10.75 year past date olives I’ve breached. Both were indistinguishable from new in terms of texture and taste.
I can’t remember the next-most oldest (maybe 2018 u/b), and not home RN to check, but I’ve still got about 18 of these past-date cans and jars to use up after having gone through about 10 so far.
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I find this all so fascinating.
I knew there is/was a Jewish community in India, said to be there for thousands of years, long before being Israeli was a even a thing. To me, there is a difference between being Israeli vs Jewish. Other than the daughter who lived in Israel, did your fiends describe themselves as Israeli?
I’m going have look into this more deeply. Thanks for the help.
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Agree, absolutely.
Oh, our friends wouldn’t call themselves Israeli. I guess they’d mostly call themselves Jewish and Canadian. They were also quite proud of their connection to India.
The daughter would call herself an ex-pat Canadian living in Israel. Interestingly, she herself is a dietician and has taught cooking courses in Israel and Canada.
I think, feeling Israeli, or Canadian, or any other nationality based on a nation, either one has spent their formative years in that nation, or their parents, grandparents, etc. have brought that nation’s culture into the household.
With Jewish cooking, and the Diaspora, and history, it’s a different kettle of fish than Israeli cooking.
I really like how Ottolenghi and Tamimi covered Israeli foods in their book Jerusalem. The book includes some foods that are traditionally Ashkenazi, Sephardic, Iraqi, Muslim, and Christian.
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