people here catch crayfish with stinky fish inside a ladyĀ“s sock on a fishing line and all you have to do is throw in the lakes and wait a few minutesā¦ bucket loadsā¦ never had them, plus there is a time of the year that they just roam at night on the roadsā¦ roadkill haha
guess it depends what they eat, i have been told the freshwater ones can be crap because of their diet, just like some fresh water fish can taste like crap compared to sea fish.
cooked in a tasty broth is a good way to have them nice and tastyā¦
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Funny note @Foreigner , every river I go to in Toronto has signs saying that itās forbidden to collect crawfish for consumption. Forbidden bottom-feeders!
Nothing fancy and cooked outdoorsā¦veggies all from my gardenā¦healthy good eatsā¦had this camp stove for 20+ years and this is the first time using it.
Lmfao.
I wanted to make an Indian dish one day, and the recipe for the spice mix ā included other spice mixes! It sounds like a bad joke, and I swear itās true.
I will do a photo copy of the ingredients and instructions and post it here for you. It would probably take as long to type it all out as it would to make and cook it
I had to go to an Indian market to find some of them. Not sure what your grocery stores are like near you but I got about 80% from my local.
Here you go, I can just copy and paste from my recipe saved on the PC
Kadhai Vegetable and Paneer Masala
Ingredients This will make enough for 3 large meals without the Rice and Nan or Roti.
Kadai Masala Make this first, this will make twice as much as you need.
1 tbsp Whole Dry Coriander
1 tbsp Cumin Seeds
1 tbsp Fennel Seeds
5 Dry Whole Red Chilis
5 Cloves
5 Whole Peppercorn
1 Cinnamon Stick
3 Whole Green Cardamom
2 Bay Leaves
Paneer Marinade
1 tsp Kashmiri Red Chili Powder
Ā¼ tsp Salt
Ā½ tsp Dhanajiru Cumin Coriander Powder
Ā¼ tsp Turmeric Powder
Ā½ tsp Kasuri Methi
1 tsp Ginger Garlic Paste
1 tbsp Kadai Masala
Ā½ cup Plain Yogurt
Ā½ tsp Sugar
Ā½ tsp Lemon Juice
14 oz Paneer cubed
1 Yellow Sweet Onion cubed
1 Green Pepper cubed I used Hot peppers.
1/3 of a Cauliflower head.
Gravy
2 tbsp Butter
4 Cloves
4 Whole Peppercorn
3 Whole Dry Red Chilis
2 Black Cardamom
2 Green Cardamom
2 Bay Leaves
1 Cinnamon Stick
1 tsp Cumin Seeds
1 Yellow Onion chopped
4 Tomatoes chopped
1 cup of Peas
2 tsp Salt
1 tbsp Ginger Garlic Paste
1 tbsp Tomato Paste
Ā½ tsp Turmeric Powder
1 tsp Dhanajiru Cumin Coriander Powder
1 tsp Garam Masala
1 tsp Kashmiri Red Chili Powder
1 tbsp Kadai Masala
Ā¼ tsp Sugar
Ā½ cup Heavy Cream
1 cup Water more or less based on preferred consistency
1 tsp Kasuri Methi
2 tbsp Chopped Cilantro
Instructions
I halved the amounts for the dry whole red chillis and it was still pretty hot.
Make Kadai Spice MIx this will make twice as much as you need.
Dry roast all the spices listed under āKadai Masalaā until nutty aroma arises and spices start to deepen their color.
DONT TRY AND SMELL IT, IT WILL STOP YOU BREATHING AND MAKE YOU CRY
Take it off the heat and let it cool down.Once cooled down, blend it in a blender to make a spice powder. Keep it aside or store it in an air tight container if making it ahead of time or in a big batch.
Marinade Paneer
Mix everything except paneer, onions and peppers, listed under āPaneer Marinadeā.
Add cubed paneer, cubed onions and cubed peppers and cauliflower to prepared marinade, mix well and refrigerate it for 6-12 hours.
When ready to make the Kadai Paneer, bake marinated paneer, onions, cauliflower and peppers on 375Ā°F for 15-20 minutes. Once baked, keep it aside and make the gravy.
Make the Gravy
Heat 2 tbsp of butter in a pan. Add all the dry spices like cumin powder, cloves, whole peppercorn, whole dry red chilis, cinnamon stick, bay leaves, black and green cardamom. Saute all these seeds/spices in butter for couple of minutes until the cumin seeds start to fragrant and become golden brown.
Add chopped onions and a pinch of salt. Saute until they become translucent.
Add garlic-ginger paste and saute for couple of minutes or until the raw smell of garlic disappears.
Add chopped tomatoes and saute until they become very mushy.
Add tomatoe paste, mix it well and saute for 3-5 minutes. If it gets too dry, add little water at a time and keep cooking.
Add rest of the spices and mix well. Keep sauteing the spices for another 5-6 minutes on medium heat or until the grease starts to separate from the gravy.
Add water and heavy cream. Mix well and simmer it for couple of minutes. Add kasoori methi and mix well. If gravy is too thick, add more water and/or cream to make it thiner.
Add baked paneer, onions, peppers, peas and cauliflower. Mix well and taste it. Add more salt or any other spices if needed. Simmer everything for 10-15 minutes.
Garnish it with fresh cilantro and serve it hot with naan, jira rice, raita and side of crunchy kachumber/salad!
We got some of this fresh because the grocery delivery messed up our order for cilantro. Very tasty but it made my pee smell gross in the same way asparagus does.
Its a good for flushing toxins and heavy metals out of your kidneyās and brain and is good for respiratory problems like asthma. Cilantro and Parsley do the same. I try and eat a lot of Cilantro every week, it tastes horrible but you can hide it in smoothies.
Nearly everything is cheaper at the Indian Grocery, I only pay $5.75 for a pound of Paneer cheese. The only problem is reading the descriptions lol. I am slowly leaning Hindi, I asked the guy at the Indian store what is Kadia Masala thinking it was a certain type of ingredient, he said it means, A big pot of Gravy. A Kadai is a big copper pot
One thing I really miss about living downtown is when I would make my runs to the various shops. Italian bakery, Portuguese butcher, Indian grocer. The Iranian pizza joint was really good too
It was a little more work than a supermarket but everything was better quality and much cheaper. The Portuguese butcher would even throw in big bags of free sardines at certain times of the year.
Fuck loblaws and metro (sorry for swearing but I hate them.)