How long till you are sipping, from the time you start your process?
I brew with a moka pot, here is my time breakdown.
fill bottom resevoir with water and place on stove to get it hot (heat on high)
Measure out 35 g of beans.
Grind beans and fill moka pot disk. (Manual burr grinder)
Remove simmering base filled with water and lower temp to medium.
Configure moka pot pieces together.
Let stove top cool to medium temp
Place moka pot on heat to brew.
~16:20: coffee starts to flow in top resevoir
~18:40 coffee gurgle begins, immediately cooled down by running water on base of moka pot.
Enjoy moka pot richness!
This problem has been plaguing me for years and it's probably my biggest cooking white whale. Indian curries are my favorite dish, and I've tried making different kinds of Indian curries over the years to no avail. Each time they come out far blander than any curry I get in an average Indian restaurant and I can never figure out what I'm missing.
A couple years ago I attempted to make Chicken Tikka Masala using three different recipes and each time they were fairly bland.
This past week I've taken a crack at the following Sri Lanken Coconut Chicken Curry recipe from the NYT: https://cooking.nytimes.com/recipes/1014468-coconut-chicken-curry-with-cashews
The first time I made the dish I followed the recipe exactly. Once again, the result was a dish that was "ok," but still far blander, less sweet, less rich, and less flavorful than curries I get at restaurants. One piece of advice I read online was to triple the amount of spices because many curry recipes simply suggest using a lower amount than is used in restaurants. I tried that while making this dish a second time and the result was the same.
I'm a little beside myself. I love these curries in restaurants and I want to make them at home, but I don't know what I'm doing wrong. Please, any help would be appreciated.
Note since this recipe gives you options: I used ghee.
Edit: Sorry about the post title typo.
Edit the second: Hi everyone, thanks for all of your advice, you offered much more than I was expecting so I'm going to have to come back and finish reading through them tomorrow.
Greek Moussaka is one of the best known Greek dishes, but it isn't the only kind of Moussaka and if you are looking for more Aubergine or Eggplant dishes then you might want to explore the Egyptian version.
Also quick note for the american readers, Aubergine = Eggplant
Put simply Moussaka is a dish of aubergines or potatoes, with a sauce that sometimes includes meat. It's common to many Middle Eastern and Balkan countries, but the most well known variant is Greek Moussaka. In that the aubergines or potatoes are sliced thin and sauted (or fried), before being topped with a tomato and minced lamb sauce then finally being covered in a thick and creamy bechamel. The entire dish is baked and the result is a distinctively layered combination of textures and flavours that are hard to forget. Despite it's attribution as a Greek dish, it is cooked and eaten in many other nearby countries with each recipe displaying different cooking techniques and ingredients. It's likely that the origins of Moussaka lie in the Ottoman empire, but the component that makes Greek Moussaka distinct from it's cousins, is the addition of the Bechamel layer (more on that in the history section).
The name Moussaka is thought to come from the arabic words "Ma" (verb: to be) "Sakaa" (cooled or chilled), and as it suggests the dish is sometimes served cold. In most levantine cuisines, Moussaka is usually made with chopped aubergines (chunks rather than slices) that are braised with tomatoes and peppers then left to cool before serving as a mezza or side dish. In Turkish cuisine a dish called Saksuka (not to be confused with the north african egg shakshuka) is a cold moussaka that also can contain potatoes, leeks, or beans. Balkan moussaka is usually made with layered potatoes and includes a sour cream or yoghurt topping as well as the tomato meat sauce and it's even made as far as Russia.
So with variations in how the aubergines are cut, the sauce, assembly and method of cooking, what makes Egyptian Moussaka so special amongst all the others and why should you try it? Well Egyptian Moussaka is closer to a... keep reading on reddit ➡
Before all of this, I struggled a lot with anxiety and what-not, which was often pretty crippling but despite it I very much felt alive. Watching movies, making art, chatting with friends, etc felt real, my emotions were fleshed out and I was fully myself. However, now everything is hazy, from my memories to my day-to-day. Nothing has that same vividness, and it’s honestly destroying me. It’s a similar mental feeling to having done a large dose of edibles, and then having a “weed” hangover the next day combined with being constantly hungover from alcohol. It’s absolutely awful
Am I missing any?
He salido de Francia en avión de 9h a 11h y he empiezado mi viaje por visitar el aeropuerto de Barajas, es muy impresionante sin embargo no he tenido el tiempo de admirar mucho porque he visitado el parque del retiro a las 12. He disfrutado de la naturaleza y he descansado. Ha sido guay. Al día siguente he admirado el famoso cuadro de Goya, el 3 de mayo. Después he comprodo turroned y he probade algunos: Me gusto mucho!Luego he visto el mercado de navidad en la plaza mayor. Ha sido fenomenal. Al día siguente ha estado el mejor. Era el 31 de diciembre. Se llama la Nochevieja y ha sido impresionante. He comido las 12 uvas. No paso nada interesante hasta el 5 de enero. Es la cabalgata. Es el desfile de los Reyes Magos. He encantado mucho. Ha sido genial He vuelto en francia el 6.
I want to know if anyone else has this issue, as I am trying to find out if it would fall under ARFID...
Basically, I have an issue with foods that are dry in texture, things that stick in your mouth when you eat them, like peanut butter, bread/buns, potato, chocolate, cake/other desserts, cream cheese... (Or, to better describe, the OPPOSITE of this would be like, brothy soups, oranges/apples/other juicy fruits, cucumber, lettuce/cabbage/other watery veg, and beverages except for soda because of the corn syrup sticky-mouth feeling). When I eat food, I basically feel compulsively that I need to drink water, because I cant stand the feeling of dense/rich/dry foods in my mouth. I don't like when food particles or taste lingers in my mouth, and I don't like things that are difficult to chew/take a long time to chew because theyre too dry/dense... I would say that I drink far more water/beverages during mealtime than the average person, and honestly if I could, I would get all of my nutrition from beverages instead of solid foods (I have gone periods where I only drink Ensure/Boost drinks, but eventually I get super sick of the taste and also they cause constipation...). I drink a lot of tea, coffee, and fizzy water, occasionally juice but only watered down, otherwise the taste and consistency is too intense.
I wanted to know if anyone else has this particular issue with textures and needing to drink a ton of water/beverage in order to be able to eat anything, and if you think this could fall under ARFID??
the more you will be living in the present moment rather than always thinking your riches are in the future somewhere, a rich consciousness is true wealth because either being content with what you have or choosing a simpler life where you earn less money but are fulfilled doing what you love, if you have that kind of passion for something, you will attract people to you who love your work, but on a deeper level your personal energy. A joyful heart is also a peaceful heart, which creates a peaceful mind, imagine being able to be like that all the time in every situation, peaceful, as you develop a greater wisdom to see things as they are, how the universe works and why not to fear death, that is true peace, true riches