A few things I learn about cooking
Posted on June 19th, 2010 by Niket
A decently wrong run of good cooking finally came to an end, and I started cooking again like an amateur that I am. Still, a few things I learnt over the past month or so:
- You can’t screw a Chinese dry dish so bad that it cannot be salvaged by adding some toasted sesame seeds
- You can’t screw an Italian dish so bad that it cannot be salvaged by adding some roasted garlic
- The greatest Tamil innovation is the assortment of podis. All you need to be a great cook is a pressure cooker and appropriate set of podis from Grand Sweets, Adyar.
- No matter how crappy the food, your friends will not know the difference if you add appropriate amounts of tamarind pulp - jaggery mix.
- Don’t know how to make pani puris? No issues. The above tamarind-jaggery mix to rescue. Keep Everest masala handy, though, for you CAN actually screw up the hot chutney.
- Buy your Sesame oil only from China town.
- Never ever ever ever buy anything Chinese in India. Never.
- The above point has to be repeated: Never ever ever ever buy anything Chinese in India.
- Typical Indian cooking butchers vegetables. Two vegetables actually do taste different.
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“Typical Indian cooking butchers vegetables.”
Don’t agree. North Indian cooking as in restaurants— that’s true. But not home cooking. The usili leaves veg’s tastes intact. Just steamed . UP/ Rajasthan home cooking again like our usili, does not tamper with veg taste.
I didn’t mean the post to be taken too seriously.
But if your response to my comment is through a handful of examples, I can give you twice the number of examples where my (flippant) allegations hold.