Posted by barunroy on November 1, 2008 There are three varieties of tiny dried fish, though God knows that Sikkim is far off from any sea -Travelling Tiffin | Marryam H. Reshii Fiery: The dallae khursani is consumed fresh, not dried. It’s my pet theory that you have never really explored a new destination till you’ve seen its market. It was with this in mind that I set off to the floor above the local taxi stand in Gangtok. Extreme pressure on real estate and not much in the way of flat land m
Botanical Name:Origanum vulgare Family:Lamiaceae Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Lamiales Genus: Origanum Species: O. vulgare Habitat: Native to Europe, the Mediterranean region and southern and central Asia. Description: It is a perennial herb, growing to 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes. Its name derives from the Greek origanon , oros “mountain” + the verb ganousthai “de
photo by shell s One way to save on food costs is to create a meal plan. You don’t want to face the same old chicken every week, but it’s easy to get stuck in a rut. I tend to plan a week’s worth of meals at a time. Sometimes, I’ll have free time and plan the entire month. I keep one day open for leftovers, aka CORD (clean out refrigerator day), and another for a casual day of soup, sandwiches or a casual buffet-style day. I typically make chicken, pork, beef, fish and pasta recipes and rota
Lobster gyoza, harrrahh! When you are only cooking for one, you don’t need to make a million gyoza. And if you buy the wrappers you save hours and hours. When Mr. Tess is out of town, I have trouble sleeping for a few days because I tend to ignore bedtime, because I take a nap in the evening. Then I’m hungry, but I’m only cooking for myself so it’s usually a bowl of pasta with garlic, butter, and cheese (sardines are good, too, but don’t tell). Then I don’t want to sleep. If I turn off all the
On just about any restaurant menu in Hawaii, the seafood section will display the names of fish that will be unfamiliar to you. Some people assume the names are simply local translations of “perch,” “mackerel” or “cod.” Nope. They are the true names of fish caught in Hawaiian waters, served locally and even exported to restaurants near you. You’re likely to find their taste milder and less “fishy” than the seafood fare you’ve become used to at home. We’re proud of our seafood here. We e
