Carrabba’s Chicken Bryan
Grilled Sirloin Steak
And so, again from before, which is below this post: Iftar is the evening meal during ramadan, every evening made and served after the last evening prayers; and a few definition of terms that are archaic to English usage.
aloo = potatoes; tikka = meat cutlet; paratha = unleavened bread fried on a griddle; chapli = minced meat + spices; seekh = same as chapli but shaped in cylinders; shami = minced meat with ground chickpeas; keema = ground meat, stewed or curry fried with peas or potatoes
Ramadan began May 5th and ends June 4th this year. Since the food for this holiday is always interesting and international, I thought I would re-publish what I have found in my email, this being interesting to me.
But I did a little research for the foreign terms in a couple of recipes, particularly the Dahi Phulki Salad. Just for general information, since, I didn’t know: phulki is also known as besan, which is also known as gram flour, which turns out to be chickpea flour. And papri, is sometimes spelled papdi and is a flour biscuit, usually referring to a thin crisp wheat biscuit, but it could also be a thin crisp white flour & oil biscuit. I couldn’t find more on it.
Finally, Iftar is the evening meal which breaks the daily Ramadan fast after the evening prayer. Muslims follow a lunar calendar for part of their religious devotion and in the month of Ramadan which changes annually in a counter-calendar rotation (as for instance, next year it will begin in April and last year it began in June and so on); I believe this might even date back to the Egyptian pagan custom of sun and moon worship, so it is an unbroken cultural as well as a religious tradition, in which, the prayers are no longer to pagan gods, but remain in respect of the ancient calendar traditions and customs. It is a religious fast month; the outside world tends not to know a great deal about the actual practice of the holiday, so I also will not pretend to know about it too well.
Happy Easter and Paschal Holidays everyone!
(I don’t know if I will be posting on CPR over the Good Friday weekend.)
And finally, this recipe looked just so great — to eat I mean.
A few ideas on marinades for today.
The article below is from The Spruce Eats! But I am referring it back to the Pulled Chicken Barb article below this one. I am beside myself there is no recipe with it. Of course not, that isn’t what I meant to say I guess. Why would a restaurant give out their prize work? No, that’s not right and I’m sorry. So I tried to guess it! Never having had it. It looks pretty delicious if you like sandwiches that take somebody a long time to make and under 15 minutes to finish off.
I was thinking it had to be marinated for the specialty of the seasonings. And so I looked up marinade. (I’m no kind of cook or chef of an imaginable kind. But it should seem obvious I love food.)
This article on Spruce Eats says oil, vinegar and salt, other places add lemon juice or papapin? (pineapple acid) — I wouldn’t know where people get that if it’s common or not. But an acidic citrus juice. I don’t like citrus juice too much and I’d guess the article would say, “citrusy” and it doesn’t, so I’m thinking instead: marinated in oil, vinegar (who knows what kind of oil and vinegar) and salt (who knows what kind) and poultry seasonings. Hence the article above about Poultry Seasonings by Genius Kitchen.
But it says: sage, thyme, marjoram, ground rosemary, nutmeg and black pepper. None of that could be true, delicious as it might sound because, the color would show, or would it, that I’m not entirely sure. But of course, chefs do have a way to disguise color, like for instance, white pepper.
Anyway, that is my combine on the possible quiz topic that bothered me for a whole half hour this afternoon, even though, I know it wasn’t any kind of quiz.
Dark Chocolate Cake
Definitely a few favorite things, any level of chef can keep and use forever.