One favorite food that makes you happy

[Malckom]

For me it would probably be crab rangoon. Or maybe sesame chicken. I can not just choose just one lol.

 

[johnwillyums]

Lindt dark chocolate. They do an 85% cocoa mass version ( also a 70%). They did bring out a 99% version but it was so dry you needed a drink with it.
The 85% is just fantastic
If you look at the back of the wrapper you'll see the firm is in fact called Lindt&Sprungli. If I were Mr Sprungli I'd complain!

 

[mickey megabyte]

is Sprüngli an anagram of slurping?

actually the Sprünglis bought the lindts back in 1899...

 

[Borg 386]

If it's chocolate, it makes me happy (and, according to my wife, more hyper then usual)

 

[johnwillyums]

Hey Mickey. how come you got an umlaut? also I think the Sprungli's did the right thing.

 

[A Guy]

Hey Mickey. how come you got an umlaut?)

He doesn't like to talk about the umlaut Try not to stare! :shock:

A Guy

 

[Kari]

Hey Mickey. how come you got an umlaut?)

He doesn't like to talk about the umlaut Try not to stare! :shock:

A Guy

Why ön eäarth yüö think he döesn't like tö tålk äböüt the ümlåüt?

 

[johnwillyums]

haha. I bet you have a multilingual keyboard kari

 

[Kari]

haha. I bet you have a multilingual keyboard kari

The physical keyboard itself is, depending on what computer I'm using, either Finnish / Swedish or German. I type normally daily in four languages: both my mother tongues Finnish and Swedish (bilingual family from bilingual country), English and German.
All my rigs have then four keyboard layouts installed: Finnish, German, English (UK) and English (US). I do not need Swedish because it is exactly the same than Finnish, only difference being the name. Both languages use letters Åå, Ää and Öö. German layout also has Ää and Öö but not Åå. I need German layout only because of two letters, Üü and the double-s ß like in word Große (English: big), which would be considered wrong if I typed it Grosse, even if it really is the same thing. Not even all native German speakes know when to use ss and when ß.

I do not like to use German laýout because I almost automatically make typos with it. I do not look at keyboard when I type and in German keyboard Y and Z have swapped places (QWERTZ), so as I'm more used to Finnish and English layouts (both normal QWERTY), using German one causes me to type Z when I need Y and vice versa

The English layouts I need very seldom, being completely able to type all characters needed to type English with both Finnish and German layout. English layouts I use mostly when needing keyboard screenshots, using English on-screen keyboard to get a screenshot, then swapping back to my default Finnish.

I simply click the language bar in notification area to swap to needed layout.



Kari

 

[mikedl]

:shock:

Wow! Much respect, Kari. Really, really, much respect.

 

[mickey megabyte]

why do you use US layout, Kari?

they haven't learned to speak nor spell properly yet.



(we stayed on topic for five whole pages!)

 

[sreedhav]

Addicted to curry. The hotter the better.

Dear kado,
Have you tasted the pickles of South India? There is one particular pickle which for storing purposes, we add an oil called' AVA OIL"! I KNOW FOR A FACT that,at least in my state of Andhra Pradesh-> 80-90% of homes store that pickle called "AVAKAYA (sorry for all those bold types)!

If one eats the properly "GRANDMA" made spine shiver Avakaya, i bet it's your eyes that drool tears out first, later the palette! Now check out this pic.mate!

I' ll give you the recipe (got to ask mom) , if you add to my rep.

Delightfully yours,
Sreedhav

I've not tried that one Sreedhav. I do like the Brinjal pickle though. +1

Dear kado,
Are Aubergine and Brinjal different? I am not sure! Thanks for the +1!
I'll give you a bonus! Dad and self are no-good at cooking,yet Dad managed a simple recipe for making instant Brinjal pickle when Mom's away visiting her relatives.

A)The Brinjal has to be put directly on the Gas stove flame and make sure it does not get charred out!

B) The outer layer of it is peeled off and you've got to make it into a sort of paste.

C) Add salt and RRRRed chilli powder to taste (you'll surely need more of the latter) and mix! Voila, the instant Brinjal pickle is ready.

D)Mix it with hot piping rice and eat!Your palette makes you feel you're in the 7th heaven!

 

[sreedhav]

Now comes the king of pickles AVAKAYA! How to make it?

1) INGREDIENTS:----
1 ) Mangoes -- 6 big (we use peddarasalu)
Salt -- 250 g or 2 1/4 cup with rice cooker cup
Turmeric --- 2 tab sp
Mustard power -- 250g or 2 1/4 cup (Dry 200 grams black mustard in hot sun for 2-3 hour or heat a deep frying pan and heat mustard till they hot when you touch with your hand, take care that mustard should not splutter when you fry them. Let them cool for some time and grind in to a fine powder. Grind mustard seeds very slowly giving gap in between every 2 sec. otherwise oil may come out from the mustard seeds )
Fenugreek powder- 2 tab sp
Fenugreek seeds --- 1 tab sp --->snap 1

2) 2) Red chilli powder --300 g or 3 1/4 cups
Oil --- 1/2 kg ( good quality sesame oil)or idayam gingely oil.--snap 2

3) 3) METHOD:-----
A. Clean the mangoes with a slightly wet cloth and leave aside to dry .
B. Now cut the mangoes vertically into half, so that the hard stone in the inside the mango is also cut in to two parts,discard the in side soft seed and their will be a thin layer stick to the hard part of the seed discard that layer also and clean the mango pieces with a dry cloth. Leave the hard shell of mango seed to the mango piece. that means each piece should contain the hard stone part so that the mango piece should not become soft after pickling for a year. snap-3

Let us continue in the next post.

 

[sreedhav]

4)A. Now take half oil (I give 1/2 kg oil,in their half means 1/4 kg oil) in to a big bowl or plate and add turmeric powder and fenugreek seeds to this oil,mix well and add mango pieces to this oil and leave a side for 15 min. This will help to retain the hardness of the mango pieces in the pickle for a long time.
B.Then add the mustard powder, fenugreek powder, salt and red chilli powder to the mango pieces and combine well with a ladle or with the hands to combine the ingredients well and coat the mango pieces with the masala well ---snap 4

5)A. place this mango pieces mixture in a jar or a glass bottle (don't use plastic jars or bottle) and pour the leftover 1/4 kg oil on top of the mango pieces and cover tightly and leave aside for 3 days.
B. On third day clean and peel the garlic cloves.
C. Now open the pickle jar and mix with a clean and dry ladle and check salt if required add some more salt and check once again,and mix well carefully then cover tightly and leave for 1 more day.
D. This will stay for 1 year. --->snap 5

6) 6)NOTE:-- Choose the mangoes very carefully. Mangoes should be raw, green and very sour in taste.
Especially for avakai choose the mangoes with high fiber, normally in Andhra pradesh we use peddarasalu or cheruku rasalu or any verity of rasalu mangoes if you don't find this verity then you can use any long verity which is fibrous, green and sour because when you're pickling these fibrous mangoes the pickle will stand till the next season without going soft.
make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.---snap 6

A laborious explanation, but worth it, believe!
Regards,
Sreedhav

 

[kado897]

Wow Sreedhav. That looks really fantastic. Thanks.

 

[sreedhav]

Dear kado,
On the Fourth day after the preparation, there used to be a fight amongst us kids, as to who would get the most oil onto the plate and mix with our Nellore special rice! If mother was free, we would literally beg her to mix it for us and the flavor" beside the spiciness was virtually Divine! A feast fit for Gods! The red chillies used to come from our ancestral village"Manchala" in another part (Guntur) of the state! That was the kind of red chillies ,even lions were afraid to even smell!

Regards,
Sreedhav

 

[kado897]

Good memories Sreedhav.

 

[boogieboy]

Chicken Mukhni, Chicken Achari, Pakoda + Samosa, Chicken Cheese Platter oh so many :drool:

 

[sreedhav]

I love Indian Food.

Dear pparks1,
I like your taste and your signature tune! It's now a tomato a day that keeps the doctor away!

Regards,
Sreedhav

 

[Dinesh]

Cheese Macaroni.... It never gets old, nothing beats it!