I picked it up yesterday wondering, and then put it back. So it was good then?
I actually thought Nigellaās (ie Ash Sarkarās) was the equivalent easy/tasty to my friendās momās mustard fish adaptation that uses Colemanās. I think youād like it more than the one you linked, which has tomatoes and peas (the latter doesnāt go with indian fish in my brain).
There are as many bharta/bhorta/chokha (one state over) recipes as families. Itās intended to be an easy flavor-punch mash to go with rice when the rest of the meal is bland (eg plain dal).
Re mustard oil - I used to stock it but never used itā¦ and I forgot to bring some back. So I use a sharp olive oil to finish instead, and a bit of sharp mustard in the dish (Colemanās or similar).
There are some import restrictions so south asian mustard oil In the US canāt be sold as edible - it will be in the beauty section 
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Stir fried beef (filet mignon) with gai lan and an oyster sauce, garlic, ginger, soy sauce and sesame oil based sauce
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Oh my. MY. Not that the rest of your dinner wasnāt fab but this sounded so wonderful I had to google it. Could you maybe do a pic of the ingredients list? Cuz I find recipes that use butter, cocoa, sugar, salt and vanilla. But then some things I find say itās just butter and cocoaā¦
And clearly - CLEARLY - this is something I need. Especially on fresh baked breadā¦
Fingers crossed and many thanks!
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thank you!
the chocolate butter is a revelation. and iām not really a big sweets person.
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iāll have to look later onā¦ iāll get back to you.
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Nice meal. Love the flowers. My peonies sprung up over night here in
Penna
Mushroom pasta may just be one of my favorite dishes to eat 
But that looks like fettuccine or linguine to me, not spaghetti (?).
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Yes, you are right, it is just a matter of habit - my little daughter eats only āspaghettiā - despite the fact that it can be tagliatelle, fusilli, farfalle and even gnocchi 
we call it all - spaghetti
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Gotcha. Why complicate things 
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Iāve started the June thread here.
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How did that come out? I keep hearing people say you can do a steak in the air fryer but Iāve always been hesitant.
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I have been trying to find the perfect temp and timing for cooking steak in the air fryer. The one cooked the other night was at 380 for 6 minutes. Still not rare enough for me, so next time will cook a total of 5 minutes. They are unbelievably juice and tender when cooked in air fryer and I highly recommend. This is how I prepared the one the other night. The marinade was an experiment and I truly liked it.
Waiting2Retireās AF Steak
For large steak
1 T oil
3/4 tsp ground black pepper
3/4 tsp salt
3/4 tsp soy sauce
Whisk together oil, pepper, salt, and soy sauce.
Add steak to Pyrex dish and pour in sauce until coated. Sprinkle with garlic salt. Marinate at least 30 minutes Then flip in the dish brush with marinade, sprinkle with garlic salt, and marinate another 30 minutes.
Preheat air fryer on Air Fry setting for 5 minutes @380. Add steak when āAdd Foodā comes on. Cook in middle slot of oven-type air fryer. After 3 minutes, flip and continue for another 2 minutes. When done add a pat of butter.
If you try it, hope you like it.
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Nice Linda. Always look forward to your monthly intros. Thank you.
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I hope to try it soon. Will post pics!
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A post was merged into an existing topic: Whatās For Dinner #82 - June 2022 - the Scary Campfire Stories and Sticky SāMores Month
Yeah, definitely decent! We liked it.
@Happybaker sorry it took me so long - hereās a pic of the ingredients.
all natural ingredientsā¦
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