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Fusion: Mix n Match


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#1 anil

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Posted 22 March 2012 - 04:10 PM

Mark Bittman of New York Times, one of my favorite food experimenters, had an article on Eggs

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.

#2 jyotirmoy

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Posted 22 March 2012 - 05:07 PM

Quite an interesting article Anil.

#3 anil

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Posted 25 March 2012 - 09:33 AM

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 Posted Image

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.
  • Suresh Hinduja, lady_on_recipe_hunt and Termz like this

#4 bague25

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Posted 28 March 2012 - 01:39 PM

Anil, you mean the achiote paste mix and not achiote (as in annatto seeds), han?
"Tell me what you eat, I'll tell you who you are" - Jean Anthelme BRILLAT-SAVARIN

#5 anil

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Posted 29 March 2012 - 01:08 AM

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


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