Armchair Dining on DP

Great looking dishes! I have not found a bean that I do not like and I have made a point to try as many as possible over the years. And I can eat as many beans as I like without any intestinal issues. But there is a product here in the U.S. called Beano which you are supposed to take in advance of eating beans to eliminate any such problems.

The molasses in baked beans is wonderful and note that brown sugar is often another ingredient! My favorite baked bean dishes tend to be sweet, yet tangy.

 

Well, I have been wrestling a bit with the idea of posting this item because I really, really do not like coffee-flavored foods or drinks. However, this is such an iconic Rhode Island favorite, that I feel that I would be hurting this thread due to my own narrow prejudices. So, below is our famous coffee flavored syrup:



The above is made by a company whose headquarters and manufacturing facility is in a neighboring town, so it is a true RI syrup. You use it to make Coffee Milk or a "Coffee Cabinet" which adds ice cream to the recipe:



Note that I grew up and lived in neighboring Massachusetts for most of my life and had never heard of this drink until I moved to RI. It is truly a Rhode Island-only secret that is very, very popular here. Those of you who like coffee would undoubtedly enjoy this drink, as well.

 

I smell a million dollar idea in the making...What say you contact the manifacturers and discuss their export opportunities

 

Interesting idea! I could certainly drive over there and talk to their International sales guy. If we had a potential distributor lined up, it would be a very effective sales call.

 

If the quality is really as you describe it, then they have a gem and they are not taking full advantage of its potential (boy, I seem to have the sales pitch already)

 

Keep in mind that I do not like coffee-flavored foods or drinks, so my thoughts on quality of the syrup really do not matter. However, I do know that a lot of people around here like it and that the company has been in business for many decades.

 

We do have a couple of coffee/capuccino flavored drinks here and although good, they are a bit overpriced for our market. Especially at this time of year ciders and beers take the market and their manufacturers are coming up with new tastes and packaging all the time

 

Well, it is Friday afternoon and my thoughts turn to food (among other things...) and since it is getting quite warm here, I start thinking of "beach food." I know that other geographies offer this same sandwich, but quite honestly, there is nothing like a lobster that has been caught in the cold waters of the Atlantic, so New England is clearly the best place to have a Lobster Roll:



Note the melted butter served on the side which is essential for a "dry" lobster roll which only puts chunks of lobster into the bread. Some lobster rolls are made from chunks of lobster and mixed with mayonnaise or salad dressing, but that takes away from the sandwich, in my opinion. Behind the sandwich is another traditional side order of cole slaw, which is primarily shredded cabbage and carrots tossed with a dressing of some sort.

If you have never had one of these, you really need to! Let me know when you are coming to New England and we will meet for lunch. I know just the place...

 

let me introduce an Indian dish..."Panipuri.."
spicy and sweet at same time...
Indian girls loves this too much .....

 

It looks wonderful! Can you advise as to what the main ingredients are?

 

Pani literally translates to water and here the Puris are fried puffed crisp dough balls. Generally, the water or pani is sour, tangy as well as spicy. This spicy pani is balanced with the addition of a sweet tamarind chutney.
The puri or pooris are made from flour or sooji/cream of wheat or both. They are thin, crisp, fully puffed and thus occupy the filling and the chutneys. These can be brought ready from the stores or can be made at home too.

To make puri:

Semolina (Rava / Suji)
Fine Wheat Flour (Maida)
Baking Soda
Salt
Oil to deep fry

To make pani:
Tamarind (Imli) Pulp
Water
roasted Cumin Seed (Jeera) Powder
un-roasted Cumin Seed (Jeera)
Coriander Leaves
Green Chilly (Hari Mirch)
Mint Leaves (Pudina Leaves)
Black Salt (kala namak )
Boondi
crushed Jaggary (Gur)

To make stuffing:
2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

 

They sound fantastic. Thanks for telling us about them. There have been quite a few foods from India posted on this thread and it looks like I am going to have to spend some time there to enjoy all of these culinary delights!

 

Our Lunch for this day!!!!

 

I have a big confession to make. Being the connoisseur and food junkie that I am I have never tried lobster. I know it should be good and I am pretty sure I will like it (as I like ANY meat) but for some reason I never got around trying one. Looking at this delight I will indeed put it on my bucket list

 

That looks really nice. What do you call it and what type of sauce is being used?

 

Excellent. When accompanied by melted butter, lobster is absolutely fantastic! And the texture is unique, too.

 

Ahh, I think this is Chop Suey I love this dish! I just had it for lunch yesterday, that is if this really is Chop Suey. It really looks like it!
I love it with a lot of chicken liver and quail eggs haha

 

I have never had quail eggs, but would sure like to try them! I eat a lot of chicken eggs served in various ways. My guess is that quail eggs would be a bit tastier?

 

Quail eggs are a lot tastier! You should really try it.

 

have you ever heard about Gulaab Jamun?
Trust me..it is very delicious ....very very sweet...