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Eliza Dushku
Eliza Dushku hosts The Griddle Cafe Red Velvet Pancake Mix launch party at Kitson in West Hollywood January 13, 2011
Griddle cakes filled with condensed milk from 車輪餅, a small takeaway stand in Taipei’s Gongguan Market (公館夜市)
waiting . . .
Thosai is a South Indian savoury, thin pancake made from a batter of various fermented pulses and rice flour, which is then cooked on a flat griddle. The dish is usually eaten at breakfast with accompaniments such as sambar (an Indian vegetable stew), curry and chutney.
History
One of the earliest mentions of thosai dates to the sixth century and can be found in the Tamil literature of the Sangam period in India. The Manasollasa, a Sanskrit text written in the 12th century, mentions a similar dish known as dhosaka, which was made using only pulses without any rice added.
Description
This South Indian snack is made of various fermented pulses including dhal beans, rice flour and halba (Malay for fenugreek). The process of making thosai begins with soaking the urad dhal (black gram) and fenugreek for six hours in water. The ingredients are then drained before cooked rice and water are added to the mix and blended to a very smooth texture. Traditionally, the mixture is ground using a stone grinder, as it is believed that this results in a smoother thosai. Next, rice flour and salt are added to the mixture and stirred to form a lump-free batter, which is then left for at least 12 hours to ferment.
To cook the thosai, a ladleful of the fermented batter is spooned onto the centre of a heated flat griddle coated with oil. The batter is then quickly spread out from the centre of the griddle in a circular motion using the base of the ladle. When the batter develops little holes and its underside turns golden brown, it is flipped over. The thosai is then folded in two and usually served with accompaniments such as sambar, curry and chutney.
Variations
Egg thosai is a version with an egg added to the pancake while the batter is still cooking on the griddle.
Masala thosai contains spiced potato as filling. The potato is added while the batter is browning on the griddle. The sides of the thosai are then folded over the potato filling and served, sometimes on its own without any accompaniments. Masala is a term used in Indian cooking to describe any type of mixture. For masala thosai, the mixture usually comprises mashed potatoes with sliced onions, chillies, mustard seeds and cumin seeds.
Mysore masala thosai originated from the city of Mysore in the South Indian state of Karnataka. In this version, butter and a mixture of chillies, garlic and cumin (known as Mysore chutney) are spread on the cooking batter before the masala mixture is added. The mixture has additional ingredients such as tomatoes and beans. Coconut chutney and sambar are the usual accompaniments served with the Mysore masala thosai.
Paper thosai is a large, crisp, paper-thin version of regular thosai. A batter of fermented ground rice and urad dhal is cooked until crisp so that more of the batter is allowed to caramelise. The dish has a unique nutty flavour resulting from the sweet-and-sour taste of the caramelised fermented batter. With a diameter of about half a metre, paper thosai is roughly twice the size of standard thosai. It is served in various shapes: folded in half or into a cone shape, or rolled out in long, paper-thin tubes. This version of thosai is more popular with the Chinese community in Singapore.
Paneer masala thosai is a North Indian version that uses a thin layer of paneer (cottage cheese) instead of potatoes and onions for the filling.
Rava, or rawa, thosai has a nutty flavour derived from semolina flour, which also gives it a coarser texture. Cumin seeds, onions and chillies are added to spice up the batter. Rava thosai is usually served with coconut chutney and sambar.
Variant names
Singapore: Dosai, tosai.
North India: Dosa.
Author
Bonny Tan
Source: eresources.nlb.gov.sg/infopedia/articles/SIP_2014-12-23_1...
橙 (oranges), 火龍果 (dragon fruit), 梨 (pears) & 紅豆餅 (red bean griddle cakes) for sale along Lane 123 of Nánjīng East Road (南京西路)
A very nice lady making savory pancakes in front of Fukagawa Fudoson (Fukagawa Fud temple). She made three different kinds of pancakes: ginger, shrimp, and squid. I ordered squid, and she balked slightly and tried to convince me to get the ginger kind instead (I'm assuming because she thought that as a gaijin, I couldn't handle squid). I assured her that I wanted squid, and that's what I got. It was good, but perhaps a bit too salty for my tastes. Maybe I really should have gotten the kind with ginger...
Leftover Ham + Leftover French Toast (griddle) +Swiss Cheese = Awesome Breakfast Sammies this morning!
Venezuelan arepas cook on the griddle in the Mot-Za-Pie booth at the Saturday Morning Market in St. Petersburg. They are sweet corn cakes stuffed with mozzarella cheese.
(Saturday Morning Market in St. Petersburg)
Photo made on 02/01/14
Photo by Lara Cerri
Background:
Saturday Morning Market 102 1st St SE in St. Petersburg. (727) 455-4921. Billed as the largest weekly market in the Southeast, this is strolling feast for the senses. Open every Saturday from 9 a.m. to 2 p.m., early October to late May, and featuring 200 vendors rotating among 130 spots. Plenty of fresh fruits and vegetables, but the real highlight is a United Nations of prepared foods: Spanish, Cuban, Thai, Mexican, Cajun, scrumptious knishes, tender barbecue, stone fired pizza, artisan baked goods. Stroll and and munch or grab a chair and enjoy the free live music and people watching.
Please check out full details and many unique recipes at Garrett's Table!
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From Garrett's Table:
"Along with wild ramps, springtime brings warm days and chilly nights. This dish is perfect for a cold spring night. The combination of pungent foraged ramps with rich sweet corn make a vegetarian dish that is both rich and substantial . The ramps are sautéed with garlic and sherry wine and the leaves are wilted with shallots a touch of lemon. Both are served atop sweet corn griddle cakes which have a crisp outside and a creamy middle. A drizzling of sour cream adds some much needed acidity and temperature contrast. This recipe is for newsletter subscribers only. Subscribing couldn’t be easier! Simply click the link below and enter your email address. I’ll include this recipe in my next newsletter (May 27th). I email twice monthly and you can unsubscribe at any time."
Griddled hotcake served with maple syrup, scrambled egg, chicken sausage and cherry tomato.
In economy class.
This is one of a number of displays in the Simcoe County Museum. This one as a turn of the century kitchen. When I took this photo, I was focused on all the things on the stove and the walls. It is only now that I realize that I missed taking note of perhaps the most unusual artifact in the display. That being the bathtub with some sort of heater attach to the cookstove flue. I have definitely got to back and get a better look (and photo) of this item.
At any rate, there is a lot of stuff here, most of which I have added as tags. Can you see any to add?
approximately once a month, it is necessary to test the theory that an already delicious pancake can be made significantly more delicious by shaping it like mickey mouse's head. the theory is always confirmed. i think it is due mainly to the ridiculous rise created in the pancake, because it inevitably add too much batter.
Sauteed in cider vinegar with capers, celery, onions, and olives, served with a side of mashed, then griddled potatoes and steamed veggies.
Part of the East Broadway Foodie Crawl: www.manicamerican.com/?p=1129
Cooking a kebab on a Cannon range cooker on cast irnon lid
www.rangecookers.co.uk/Cannon-Traditional-1000G-(10755-6G...
29-30 March 2015 Colfax-Winnemucca Trip
I hadn't stayed in Winnemucca, Nevada, since 1969, when we stopped there on a family vacation. The town has some neon signs on the old main drag and Amtrak goes there, so, with the girls on their vacation, I took a short trip myself.
Somehow, I was late enough getting out of the house that I missed the train at Roseville. so I drove up the hill and caught it with plenty of time to spare at Colfax. The trip over the Sierra showed just how little snow we have this year.
This trip marked the 40th year in a row that I've ridden Amtrak over Donner Pass, covering at least the Colfax-Truckee segment. Some years it has been Sacramento or Roseville to Truckee or Reno, in 1976 it was Colfax-Reno on the first day Amtrak stopped at Colfax, other years, the Donner crossing was part of trips to Denver, Chicago or the east coast.
After Reno, we were in the Nevada desert for 3 hours as the sun went down on the way to Winnemucca. At Parran, out in the middle of nowhere, UP had dumped an intermodal train all over the ground a few days earlier and we slow ordered through the spilled stack cars and containers.
A freight followed the Zephyr out of town, heading onto the paired track at Weso a few miles out of town. The Zephyr had received an unusual yellow over green signal, "Approach Clear 50", probably to keep the train from going too fast before slowing for the crossover to the ex-WP at Weso.
Winnemucca has some decent neon and the night I was there, an SD70M parked on the former WP. UP has replaced the WP depot with a new yard office building. Some old outfit cars were also parked nearby.
The westbound Zephyr is due through Winnemucca at 0540, and although it was a few minutes late, that made for a pre-dawn wakeup and walk to the station. Since I'd last been through Winnemucca in 2010, the plastic bus shelter at the Amtrak platform has been replaced with a more substantial shelter, still not a fully enclosed station, but enough to keep the wind away and with heaters in the ceiling. An eastbound freight stopped on the siding to await #5.
There was lively conversation in the lounge car on #5 and the trip went quickly, despite the train holding for an hour due to MOW work in Truckee River Canyon. My photo of Mt. Judah on the westbound trip shows just how little snow there is up there.
After getting off the train at Colfax, I stopped at Applegate and got a couple of last photos of it as twisted through the pines.
I probably don't have enough years to do another 40 years of trips over Donner, but hope to keep it up as long as I can.
Mesa Verde National Park, Colorado. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Friday, 20 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
The Great or Classic Pueblo Period - 800 years ago.
AD 1100 to 1300 saw the climax of Pueblo development in the Mesa Verde area. During this period the people moved from small, compact villages on the mesa tops to alcoves where they built cliff dwellings, like Spruce Tree House, shown here on an autumn day in the late 1200's. The natural alcoves were an ideal place to build homes. Walls were built of shaped sandstone blocks laid in mud mortar and roofs were constructed of poles, bark, and mud. Houses were grouped around open courtyards where most daily activities probably took place. Circular rooms beneathe the courtyards, resembling kivas of Pueblo villages of today, may have been used for ceremonial or social functions. The Ancestral Puebloan people continued to farm on the mesa tops using dryland farming techniques. In good years, quantities of produce were stored for use in years of crop failure. Water was carried from a spring in the head of the canyon, 100 yards north of the alcove. Clubs, snares, and the bow and arrow were used for hunting, stone wood, and bone tools including awes, knives, drills, and hammerstones were vital to the survival of the people. Two types of pottery were made, corrugated ware for cooking and storage, and decorated black-on-white vessels for other purposes. Food was boiled in jars, baked or fired on flat stone griddles, or roasted in ashes or coals. Cotton was traded into the area from southern Arizona and used to make excellently woven cotton cloth. Turquoise, ocean shells, salt, and argillite, a red stone that looks like pipestone, were traded from the Southwest and the Pacific coast. Despite the advances made by the Pueblo people, changes in architecture and living styles point to problems by the late 1200's. Although a severe 24 year drought began in AD 1276, the people had survived water shortages in the past. Depletion of the soil, timber resources, and game animals took a toll. The people left Mesa Verde by 1300 AD, moving south and joining other Pueblo people in Arizona and New Mexico.
Notes: I will never forget these oysters. They had been smashed on the grill with olive oil and let to crisp. They're plated drizzled with some parsely puree and olive oil and a dash of *crunchy* sea salt.
Mesa Verde National Park, Colorado. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Friday, 20 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
The Great or Classic Pueblo Period - 800 years ago.
AD 1100 to 1300 saw the climax of Pueblo development in the Mesa Verde area. During this period the people moved from small, compact villages on the mesa tops to alcoves where they built cliff dwellings, like Spruce Tree House, shown here on an autumn day in the late 1200's. The natural alcoves were an ideal place to build homes. Walls were built of shaped sandstone blocks laid in mud mortar and roofs were constructed of poles, bark, and mud. Houses were grouped around open courtyards where most daily activities probably took place. Circular rooms beneathe the courtyards, resembling kivas of Pueblo villages of today, may have been used for ceremonial or social functions. The Ancestral Puebloan people continued to farm on the mesa tops using dryland farming techniques. In good years, quantities of produce were stored for use in years of crop failure. Water was carried from a spring in the head of the canyon, 100 yards north of the alcove. Clubs, snares, and the bow and arrow were used for hunting, stone wood, and bone tools including awes, knives, drills, and hammerstones were vital to the survival of the people. Two types of pottery were made, corrugated ware for cooking and storage, and decorated black-on-white vessels for other purposes. Food was boiled in jars, baked or fired on flat stone griddles, or roasted in ashes or coals. Cotton was traded into the area from southern Arizona and used to make excellently woven cotton cloth. Turquoise, ocean shells, salt, and argillite, a red stone that looks like pipestone, were traded from the Southwest and the Pacific coast. Despite the advances made by the Pueblo people, changes in architecture and living styles point to problems by the late 1200's. Although a severe 24 year drought began in AD 1276, the people had survived water shortages in the past. Depletion of the soil, timber resources, and game animals took a toll. The people left Mesa Verde by 1300 AD, moving south and joining other Pueblo people in Arizona and New Mexico.
Mesa Verde National Park, Colorado. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Friday, 20 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
The Great or Classic Pueblo Period - 800 years ago.
AD 1100 to 1300 saw the climax of Pueblo development in the Mesa Verde area. During this period the people moved from small, compact villages on the mesa tops to alcoves where they built cliff dwellings, like Spruce Tree House, shown here on an autumn day in the late 1200's. The natural alcoves were an ideal place to build homes. Walls were built of shaped sandstone blocks laid in mud mortar and roofs were constructed of poles, bark, and mud. Houses were grouped around open courtyards where most daily activities probably took place. Circular rooms beneathe the courtyards, resembling kivas of Pueblo villages of today, may have been used for ceremonial or social functions. The Ancestral Puebloan people continued to farm on the mesa tops using dryland farming techniques. In good years, quantities of produce were stored for use in years of crop failure. Water was carried from a spring in the head of the canyon, 100 yards north of the alcove. Clubs, snares, and the bow and arrow were used for hunting, stone wood, and bone tools including awes, knives, drills, and hammerstones were vital to the survival of the people. Two types of pottery were made, corrugated ware for cooking and storage, and decorated black-on-white vessels for other purposes. Food was boiled in jars, baked or fired on flat stone griddles, or roasted in ashes or coals. Cotton was traded into the area from southern Arizona and used to make excellently woven cotton cloth. Turquoise, ocean shells, salt, and argillite, a red stone that looks like pipestone, were traded from the Southwest and the Pacific coast. Despite the advances made by the Pueblo people, changes in architecture and living styles point to problems by the late 1200's. Although a severe 24 year drought began in AD 1276, the people had survived water shortages in the past. Depletion of the soil, timber resources, and game animals took a toll. The people left Mesa Verde by 1300 AD, moving south and joining other Pueblo people in Arizona and New Mexico.
Teppanyaki (鉄板焼き) is a type of Japanese cuisine that uses an iron griddle to cook food. The word "teppanyaki" is derived from teppan (鉄板), which means iron plate, and yaki (焼き), which means cooked.
Typical ingredients used for teppanyaki are beef, shrimp, scallops, lobster, chicken and assorted vegetables. Soybean oil is typically used to cook the ingredients. In Japan, many teppanyaki restaurants feature Kobe beef. Side dishes of mung bean sprouts, zucchini, garlic chips or fried rice usually accompany the meal. Some restaurants provide sauces in which to dip the food; usually, in Japan, only soy sauce is offered.
This sarny is perfect served with pumpkin chips. Get these in the oven 30 mins before you start the following...
In a griddle pan with olive oil, fry sliced red pepper, sliced courgette, sliced halloumi (use any vegetables you have in the fridge).
Make the dressing. Soak 1 table spoon of raisins in hot water for 5 mins. In a pestle and mortar grind the raisins, 2 anchovy fillets and 5 capers. Add these to a large bowl along with 50ml of olive oil, 1 table spoon of good quality balsamic, a squeeze of lemon juice, salt and pepper. What you don't use you can keep in a jar for one week. This dressing is great over all sorts of vegetables.
Wrap 4 slices of bread in baking paper (if the bread is a bit stale you can splash with water to help refresh it) and pop into a 200 degree preheated oven for 5 mins.
Assemble the sandwiches... drizzle the dressing on both sides of the bread. Add the vegetables, halloumi and add some rocket or spinach if you have any. Serve with the pumpkin chips, some rocket, fresh tomato. Drizzle some more of the dressing on the fresh side veggies. YUM!
Miramar Beach also known as Gaspar Dias is a lovely golden beach of soft sand griddled with palm trees facing the blue Arabian Sea, where River Mandovi meets the Arabian Sea and a thick grove of shady palms form a dense canopy over the area. The word 'Miramar' in Portuguese stands for viewing the sea. On account of its good location, the Miramar Beach Goa is ideal for evening walks. The tourists can spend a nice time in the Palm shaded area that is quite captivating for the tourists visiting the Miramar beach Goa.
The 2 km long coast boasts of fine, soft silvery sand bed that sparkle in the moonlight. From Miramar beach one can have a panoramic view of the Aguada fort just across the Mandovi River. Miramar also offers a captivating view of the well-preserved Portuguese fort across the river, known as Aguada Fort. Not much crowded, it offers peaceful surroundings and the much-desired solitude for those who want few moments of life away from the crazy crowd of the city.
The Main Attraction of Miramar Beach
The importance of these coastal wintering grounds has been universally acknowledged all over the world. At least three-fourths (500 plus species) of migratory birds incorporate the coastline or the coastal plain into their migration routes. The migratory birds, like Plovers and Gulls return to Miramar beach each winter, as it gives them a brief respite from the harsh winter back home. Here, at Miramar beach Goa they find food in plenty in the form of aquatic invertebrates, seeds and insects.
Jodi Hortze and Eliza Dushku
Eliza Dushku hosts The Griddle Cafe Red Velvet Pancake Mix launch party at Kitson in West Hollywood January 13, 2011
Mesa Verde National Park, Colorado. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Friday, 20 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
The Great or Classic Pueblo Period - 800 years ago.
AD 1100 to 1300 saw the climax of Pueblo development in the Mesa Verde area. During this period the people moved from small, compact villages on the mesa tops to alcoves where they built cliff dwellings, like Spruce Tree House, shown here on an autumn day in the late 1200's. The natural alcoves were an ideal place to build homes. Walls were built of shaped sandstone blocks laid in mud mortar and roofs were constructed of poles, bark, and mud. Houses were grouped around open courtyards where most daily activities probably took place. Circular rooms beneathe the courtyards, resembling kivas of Pueblo villages of today, may have been used for ceremonial or social functions. The Ancestral Puebloan people continued to farm on the mesa tops using dryland farming techniques. In good years, quantities of produce were stored for use in years of crop failure. Water was carried from a spring in the head of the canyon, 100 yards north of the alcove. Clubs, snares, and the bow and arrow were used for hunting, stone wood, and bone tools including awes, knives, drills, and hammerstones were vital to the survival of the people. Two types of pottery were made, corrugated ware for cooking and storage, and decorated black-on-white vessels for other purposes. Food was boiled in jars, baked or fired on flat stone griddles, or roasted in ashes or coals. Cotton was traded into the area from southern Arizona and used to make excellently woven cotton cloth. Turquoise, ocean shells, salt, and argillite, a red stone that looks like pipestone, were traded from the Southwest and the Pacific coast. Despite the advances made by the Pueblo people, changes in architecture and living styles point to problems by the late 1200's. Although a severe 24 year drought began in AD 1276, the people had survived water shortages in the past. Depletion of the soil, timber resources, and game animals took a toll. The people left Mesa Verde by 1300 AD, moving south and joining other Pueblo people in Arizona and New Mexico.