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Fusion: Mix n Match

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Mark Bittman of New York Times, one of my favorite food experimenters, [url="http://www.nytimes.com/interactive/2012/03/18/magazine/anytime-egg-recipes.html"]had an article on Eg[/url]gs

It got me thinking, because recently, a mexican friend of mine, who was gifted a Panchranga Achar, had created a wonderful salsa out of it. It seems but natural that people who do not know the traditions will to something funky.

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Posted · Report post

Quite an interesting article Anil.

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[attachment=3479:achrs.jpg]

While making a brothy soup with chicken and crispy tortilla chips, on Juan's suggestion, I added masala of my jar of panchranga achar [img]http://www.gourmetindia.com//public/style_emoticons/default/smile.png[/img]

Ingredients and eating rituals that we do not understand; we blatantly violate or ignore. Mayans use achiote with shreaded pork while making cochinita pibil; while I have found achiote a great addition to desi chicken kali mirch.
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Posted · Report post

Anil, you mean the achiote paste mix and not achiote (as in annatto seeds), han?

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[quote name='bague25' timestamp='1332922196' post='23293']
Anil, you mean the achiote paste mix and not achiote (as in annatto seeds), han?
[/quote]

yes, the paste. One can get easily in a mexican store.

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