4 replies to this topic

[anil]

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.

[jyotirmoy]

Quite an interesting article Anil.

[anil]

While making a brothy soup with chicken and crispy tortilla chips, on Juan's suggestion, I added masala of my jar of panchranga achar

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.

[bague25]

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

[anil]

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.