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October 09, 2008

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You're amazing! The list of sources is incredible - thank you!

Wow - I can't get over the HOMEMADE whole wheat naan. Do you have some special insert for your bread machine to make it look like that? HaHa, my fear of dough shows...

Embarrassing as it is to admit it, I can't make anything authentically Indian from scratch. (Yet. It might happen someday.) I'm going to point to my lack of funds for spices and even more kitchen equipment as an excuse.

Adele: I didn't cook Indian, either, until I picked up a cookbook from a yard sale. So many flavorful vegetable dishes--I've only scratched the surface. You don't need too much in the way of special equipment, except maybe a baking stone for naan. You can buy the spices in big bags for cheap at the Indian markets on Moody St. Convinced?

Erin: I am in no way a master bread baker. The process for naan is very similar to pizza dough, which I suck at (I can never roll it out thin enough for my liking), but somehow this came out really good and I can't wait to make it again.

Cornelia: It takes a while to put it all together, so thanks for noticing!!

So funny! You keep on harassing tastespotting and let them send you back that polite e-mail saying how your picture didn't make the grade. I am familiar with that e-mail myself...

I included the URL to my Indian Potluck. I too, had been hesitant to cook Indian food from scratch at home. What a revelation Raghavan Iyer's 660 Curries has been!

If you look at the slide show, you'll see a table over-flowing with wonderful food we all made from his book. There were also a couple dishes from our friends Polish cookbook on Indian food. (Odd phrasing, I know but "Polish Indian cookbook" seemed to describe some bizarre fusion cooking...)

Anyway, I love this blog and curse you (just a little!) for derailing my night's work..."Eating Local" (when did we decide to eat adjectives instead of nouns) is much easier when you're in say, the BAY AREA. I mean really, how hard can it be when EVERYTHING grows, swims, walks, vines, ferments and lactates in a 100 mile radius?

You're doing great work and sharing all the real challenges is also a great service to readers and cooks who are bullied into thinking if they don't comply they're personally responsible for the planet's ruin.

Baby steps - be kind to yourself - pat yourself on the back and take one baby step at a time.

Cheers,
Jacqueline
The Leather District Gourmet

PS I just fed my sourdough starter and made the overnight sponge for tomorrow's pancakes. I don't think the tea I'm drinking nor the flour I'm using is "local" - oh well.

And I thought Mexican was the new Italian.

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