Can anyone tell me if the ng "rec.food.veg.cooking" is a ng that I have to do something special to post to. I have no trouble posting to other ng's. I don't believe I've ever been able to post there.
If anyone from veg.cooking is reading this, here is my recent trial posting.
I've just recently got rid of all my stapled dried beans and lentils because they have been on-hand too long (11 years) and I don't want to re-stock.
Excluding dried lentils and beans (I'm now using canned beans), can anyone give me an idea of recipes using asafoetida that I might look up on the internet.
I love the taste of asafetida in foods. Thanks, Dee
Can anyone tell me if the ng "rec.food.veg.cooking" is a ng that I have to do something special to post to. I have no trouble posting to other ng's. I don't believe I've ever been able to post there.
I don't see anything unusual about that newsgroup. It appears to be pretty low traffic, though. Maybe something funky in your newsreader?
Priscilla -- "You can't welcome someone into a body of Christ and then say only certain rooms are open." -- dancertm in alt.religion.christian.episcopal
Excluding dried lentils and beans (I'm now using canned beans), can anyone give me an idea of recipes using asafoetida that I might look up on the internet.
I love the taste of asafetida in foods.
WAIT, don't leave yet. You actually HAVE asafoetida????? I'm into ancient Roman Cooking, and I thought this was impossible. Please post where I can get some, If you don't mind!!! I'm serious, here.
WAIT, don't leave yet. You actually HAVE asafoetida????? I'm into ancient Roman Cooking, and I thought this was impossible. Please post where I can get some, If you don't mind!!! I'm serious, here.
You can surely get it in every single Indian grocery anywhere in the world and in a lot of well-stocked general Asian ones.
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
You actually HAVE asafoetida????? I'm into ancient Roman Cooking, and I thought this was impossible. Please post where I can get some, If you don't mind!!! I'm serious, here.
Asafoetida can be obtained at most Indian grocers, at least around here.
Excluding dried lentils and beans (I'm now using canned beans), can anyone give me an idea of recipes using asafoetida that I might look up on the internet.
I love the taste of asafetida in foods.
WAIT, don't leave yet. You actually HAVE asafoetida????? I'm into ancient Roman Cooking, and I thought this was impossible. Please post where I can get some, If you don't mind!!! I'm serious, here.
Priscilla -- "You can't welcome someone into a body of Christ and then say only certain rooms are open." -- dancertm in alt.religion.christian.episcopal
You can surely get it in every single Indian grocery anywhere in the world and in a lot of well-stocked general Asian ones.
Victor
I appreciate it Victor, but finding an Indian grocer in my neck of the woods is highly unlikely. OK, I SAID I was serious, but if I really was, I would google, find someplace and buy it. Which is what I plan to do straight away. Asafoetida is the only living close approximation of Laser (laserpitium, IIRC without going to the books), which was so popular in the first century that it was used to the point of extinction. It was so powerful that the Romans kept it in a jar of pinenuts and used the crushed nuts as the flavoring agent. It apparently was also quite expensive in those days.
Can anyone tell me if the ng "rec.food.veg.cooking" is a ng that I
have to
Quoted message said:
do something special to post to. I have no trouble posting to other
ng's.
Quoted message said:
I don't believe I've ever been able to post there.
If anyone from veg.cooking is reading this, here is my recent trial
Quoted message said:
posting.
I've just recently got rid of all my stapled dried beans and lentils
because
Quoted message said:
they have been on-hand too long (11 years) and I don't want to
re-stock.
Quoted message said:
Excluding dried lentils and beans (I'm now using canned beans), can
anyone
Quoted message said:
give me an idea of recipes using asafoetida that I might look up on
the
Quoted message said:
internet.
I love the taste of asafetida in foods. Thanks, Dee
A lot of South Indian and Gujarati vegetarian dishes require asafoetida. Sambhar, rasam, kootu, poriyal, dhal, kadhi are all recipes that may require asafoetida depending on the source of the recipe.
[email hidden] (AlleyGator) wrote in news:423f4d7a.30220281 @news.individual.net:
Quoted message said:
It was so powerful that the Romans kept it in a jar of pinenuts and used the crushed nuts as the flavoring agent. It apparently was also quite expensive in those days.
Ya, I keep my (plastic) container of the stuff inside another jar, otherwise the entire kitchen reeks of it.
Amarantha <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
[email hidden] (AlleyGator) wrote in news:423f4d7a.30220281 @news.individual.net:
Quoted message said:
It was so powerful that the Romans kept it in a jar of pinenuts and used the crushed nuts as the flavoring agent. It apparently was also quite expensive in those days.
Ya, I keep my (plastic) container of the stuff inside another jar, otherwise the entire kitchen reeks of it.
K
Oops, I meant the asafoetida, not the laser. *will read better next time* 😉
Amarantha <[email hidden]> wrote: Priscilla posted a link which I will check out very shortly. I'm about to be a laser-virgin no more! Back to the books in anticipation. BTW, is anybody else here addicted to first-century food? I have spent more money on books about this subject than I ever care to admit to. Yes, I have 3 translations of Apicius, only one of which I can read without help - the 60's Velmer edition. Lord, I'm an idiot!
Can anyone tell me if the ng "rec.food.veg.cooking" is a ng that I
have to
Quoted message said:
do something special to post to. I have no trouble posting to other
ng's.
Quoted message said:
I don't believe I've ever been able to post there.
If anyone from veg.cooking is reading this, here is my recent trial
Quoted message said:
posting.
I've just recently got rid of all my stapled dried beans and lentils
because
Quoted message said:
they have been on-hand too long (11 years) and I don't want to
re-stock.
Quoted message said:
Excluding dried lentils and beans (I'm now using canned beans), can
anyone
Quoted message said:
give me an idea of recipes using asafoetida that I might look up on
the
Quoted message said:
internet.
I love the taste of asafetida in foods. Thanks,
I don't know when you posted to rec.food.veg.cooking, but since it is a moderated ng there probably is some delay before messages are posted. I took the liberty of forwarding your post to that ng but it might be rejected (since it was forwarded their bot or the moderator may interpret it as spam).
I love the taste of asafetida in foods. Thanks, Dee
Any dish that has oil and could have garlic (or does have) can take hing (IMO). Heat the oil in a pan to pretty warm, throw in a pinch or more of hing, depending on how fresh/strong, let cook 10 seconds, and add your onion or whatever you were going to saute. Or, pour into a soup. My hub adds it to many things. blacksalt
[email hidden] (AlleyGator) wrote in news:423f5f42.34772375 @news.individual.net:
Quoted message said:
BTW, is anybody else here addicted to first-century food? I have spent more money on books about this subject than I ever care to admit to. Yes, I have 3 translations of Apicius, only one of which I can read without help - the 60's Velmer edition. Lord, I'm an idiot!
Not an idiot at all 🙂 I'm sure I'd be an archaic-food-n3rd if only I had the time :P
