Not the prettiest, but my partner liked it so that’s what matters. Also the making the potatoes was almost a disaster i almost burnt the spices because i forgot to cut the potatoes. and the sweet paprika i had in the pantry had bugs, so i had to toss it and pivot to smoked paprika
Quite good! I can think of things i can do next time to be better prepared. And i forgot to get an indian sauce/chutney and i sorely need it but we’re temporarily using an avocado hot sauce for now and it’s good enough. Oh and the dosa is not as crispy as i’d like it to be but i think i know what i need to add to fix that, need some gram (chickpea) flour
I thought you and @mindysan33 might relate. Two members of our household are 5’ and 5’2” and our range is built into a high counter. It’s like doing those kettlebell exercises where you hold the weight straight out ahead of you…
If we redo our kitchen, which I would like to do at some point, I have already decided I’m going with induction. We’ll probably have to forgo the adjustable height counter, but I really want induction. Having had gas and electric at different points, I’m not really in love with either of those.
I love our induction hot plate. We have it set up on a cutting board over one side of the gas stovetop. Just move it to the counter if we need more than one burner or the oven. It was on the counter, but I decided all that moisture needed to be going up the vent fan direct and not taking a detour under the spice cabinet. Bonus, we can take it out on the patio when we fry things. Keeps the house from smelling like a deep fryer.
Eventually we will switch to a full induction range and electric stove. I don’t like the gas. Or the particulates the gas produces
I completely agree with everyone else’s conclusion that induction is the way to go.
There are single-burner induction plates shaped specifically for a round-bottomed wok, if you need that, but if you use a wok you probably already have one that has a flat bottom anyway. And that is the only issue with induction, other than the fact you might not be able to use your favorite pan…in which case, you can buy an inexpensive transfer plate to put on the cooktop and put that non-magnetic pan on top.
So, really, there are no good reasons not to use one!
Anyone who questions ours, I put a pan of water on, and within a few sentences of conversation the water is boiling and they realize how silly it is to use anything else.
While the culinary definition often groups beans with vegetables, botanically, beans are fruits. They are the seeds of a plant that develops from a flower and contains the plant’s seeds within a pod.
Just curious if anyone has a recipe for a Black Bean burger and how it compares to the one here… I think I’d like to try making one this week, though probably not vegan like her recipe… I’d also not have mushrooms, as I’m not a fan (although I guess using portabello would not have a strong mushroomy taste to it).
I was worried that the latest batch of yeast wasn’t so good, the vacuum seal broke some time while it was in the freezer. Looks like I needn’t have worried. The 1:30 and 0:45 rises took 1:30 total. I really should figure out how much I need to tone down added yeast.
i almost burnt the spices because i forgot to cut the potatoes. and the sweet paprika i had in the pantry had bugs, so i had to toss it and pivot to smoked paprika
