Heh; you reminded me of an old "Justice League Unlimited" clip: http://www.youtube.com/watch?v=GbqyAt...

Well I got impatient so I went into the kitchen and decided to try a salty mango Lassi.

Used:

1/2 cup yoghurt
1/4 cup water
3/8 cup mango pulp
1/4 teaspoon (a very tiny one, think espresso) salt and it was still a dash too much.
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom seeds
4 ice cubes (the yoghurt and water weren't very cold)

I blended it all together and got a bit more than 1 glass, it was godly!

Hey there; first time in the Indian/South Asian Board, here.

I've got an Indian friend who loves cooking (as do I) and among the things we've tried is of course Lassi... now, I wanted to look for new recipes and thought there was probably no better place than here.

So, please go wild! I'm hoping you'll post some not-very–traditional recipes (unless they're salted because I've never had salted Lassi so those are all fair game) so far I've tried Mango Lassi, Sweet Lassi and my first "experiment" was Lúcuma Lassi (which by the way is superb)

Thanks in advance!

I think I got that covered with 6°C

I'd forgotten about this thread.

Recently my sister-in-law got me a couple of Rochefort 10s...
The best approximation I can make to their taste is "chocolate-covered rainbows"

I haven't had the St Bernardus 12 (not available here) but I have had the Prior 8 and it's among my favorite beers; and by far my favorite Dubbel.

Going to Uruguay for the fish is like going to USA for the chinese food.

Maybe I overcooked it a bit, it didn't help that I had people around pestering and telling me how to do the recipe; still, it was very good (we were 6 people) and we had the leftovers for lunch today (we re-heated it on a water bath)

For the wine... I used a relatively cheap Chilean Chardonnay (one and a half cup)... definitely not of the best wines I've had but was good enough to have the leftover wine (opened a new bottle) along with the risotto.

I'm seconding Unibroue. Best ones IMO are Trois Pistoles, La Terrible and Raftman.

And what do you know... I DID manage to find shelled, unsalted pistachios at the very last minute...

I did some modifications to the recipe, mainly:
1) Since there's no sweet onions in Chile, I used Red onion.
2) Since this Gorgonzola was stronger than dolce (and also very expensive), I used 300g instead of 400 (I added an additional 100g of Philadelphia to compensate)
3) I used twice as many pistachios

The other modifications involved using more stock than called for in here (I began doing it as indicated and found it still had a lot to go when the 2 cups of stock and 10 minutes were done)

Everything else was done as specified.

Impressions:

It was incredibly cheesy; this thing has more cheese than rice. I personally liked it a lot. I wouldn't call it my favorite (I like fresher things), but it was very good. Still, it probably would have been better with proper Dolce.

My family didn't like it that much, they thought it had too much cheese but oh well... I don't know if I'd repeat it very often, but it was definitely good for me.

Thanks!

P.S. attached is a pic of the Gorgonzola I actually used.

I'm gonna try this tomorrow (friday), will report back with tales of my victory or defeat.
Stay tuned, same bat-channel, same bat-hour.

In all seriousness, if I do make the recipe with what I can find and manage, I wouldn't be so arrogant to blame a bad or bland result on anything other than my own modifications or cooking experience, I AM a med student who just happened to enjoy cooking in a very amateur kind of way, after all.

Hey, I did find the ONE PLACE where they carried shelled, unsalted pistachios... if I was willing to buy in excess of 100kg. ¬_¬

I tried every single place I know of and here's the results:

On two different places, I found the "Madeghini" brand Gorgonzola (Didn't find Dolce anywhere, owner of a store that specializes in italian products said they don't import it because the sanitary restrictions are too tight for cheese.

He tried to sell me this Gorgonzola still, he told me while it wasn't proper Dolce, it wasn't anywhere near as aged as regular Gorgonzola. (I didn't buy it because I didn't really buy that)

Then, I went to another store and saw an actual piece of aged gorgonzola and it looked NOTHING alike, so I'm thinking maybe I _could_ try it with the Gorgonzola I found... I still haven't fully decided yet, but I'm considering it...

This is further sacrilege, but maybe if I used a somewhat smaller amount?

The cheese DID NOT look like this, http://www.tastingsgourmetmarket.com/...

And while it's closer to the medeghini gorgonzola you see in internet, it isn't exactly like that either, the one I saw comes in 150g displays and appears to have less mold.

Like most everything in this world... the other day I had an english bitter (without knowing what I was in for) and almost choked; I had to immediately open some sweet Trappist ale.

P.S. Supposing I can find the cheese and attempt to prepare this, is it too terrible if I don't shell the pistachios myself? I've yet to see anyone selling pistachios in their shells that are unsalted; it seems like it's either salted or out of their shells.

I've had a few IPAs, and what I'm saying might be sacrilege but I really can't enjoy too much bitterness...

Maybe it's more common than I think, but I once wanted to add some smoked chili to a standard lentil stew... (Some rice, milk, wet bread, you know the drill)... I picked the wrong jar and ended pouring a whole lot of powdered cinnamon on them; it was actually VERY GOOD.

I've only tried La Trappe (all), Chimay (all), St Bernardus (Prior 8 and Tripel)

From those... My favorites are Trappe Quadrupel, Chimay Red, and St Bernardus 8

I look forward to trying Rochefort 10 (already spotted a place that sells it here in Chile, but it's like $15 for a 330ml bottle) and Orval (same place)

I am truly surprised by the amount of people who like Lagers; it takes a really exceptional one to get me interested...

I don't think I could nail the "come home to" on any single style, but if I had to make a small list, I'd say Stouts, Trappist (Especially Dubbels and Quadrupels), and Scottish Ales.

My father passed away this January, and for most of his life, he knew close to nothing about beer... he was born in Uruguay, where he drank Pilsen and Patricia...
At one point, he went on a business trip to Toronto and told us of the amazing house ale he tried at a bar and from then on, he always drank Moosehead (even though it probably was nothing like the beer he described), and sometimes some Grolsch...

As I grew and became interested in beer, I got him to try a lot of different styles...

He really liked belgian strong ales and beer with honey.

P.S. Oh, I should probably mention I live in Chile.

This recipe sounds great, but I have no idea if I'll be able to make it. I live in Chile and so far have had no luck finding Gorgonzola Dolce (only have found two brands of Gorgonzola in very particular places so far)

I'm afraid the cheese nazi might take it upon himself to personally hunt me down if I use regular gorgonzola...