drinks and food
Neither beer nor music, but drinks and food are important too.
So, through the torrents of college-ing
and hailstorms,
we've managed to find some novelty.
This drink was called a "daiquiri" (who knew there was that extra "i"), but is really just rum-lime. It's 2 parts light rum to 1 part lime juice and 1/2 part simple syrup:
shaken w/ ice, which gives it a nice foam. I liked including the pulp and some zest as well. It ends up more sour with the pulp strained out. Excellent. And, if you have the fixins, all you need is tequila and some citrus flavor to make margaritas.
Now, on to food. I finally made it back to the local Indian store (the country, not Native Americans as it usually means around here), and found a lot of help and some awesome new things.
I bought these papadum and this cilantro chutney with the extensive help of the lady behind the counter. She thinks that what I'm used to at restaurants is a mix of cilantro (coriander) and mint chutney (total price $4.50), but this chutney is quite nice by itself. It's pretty spicy, and very tasty for coming from a jar. She suggested mincing up onions and cilantro and serving the papadum, which I have not tried yet. The papadum is strange, but all you have to do is microwave each one for 40 seconds and it comes out just like the deep-fried restaurant papadum. This is an excellent appetizer, and I'm super glad I found these things.
So, through the torrents of college-ing
and hailstorms,
we've managed to find some novelty.
This drink was called a "daiquiri" (who knew there was that extra "i"), but is really just rum-lime. It's 2 parts light rum to 1 part lime juice and 1/2 part simple syrup:
 |  |
shaken w/ ice, which gives it a nice foam. I liked including the pulp and some zest as well. It ends up more sour with the pulp strained out. Excellent. And, if you have the fixins, all you need is tequila and some citrus flavor to make margaritas.
Now, on to food. I finally made it back to the local Indian store (the country, not Native Americans as it usually means around here), and found a lot of help and some awesome new things.
I bought these papadum and this cilantro chutney with the extensive help of the lady behind the counter. She thinks that what I'm used to at restaurants is a mix of cilantro (coriander) and mint chutney (total price $4.50), but this chutney is quite nice by itself. It's pretty spicy, and very tasty for coming from a jar. She suggested mincing up onions and cilantro and serving the papadum, which I have not tried yet. The papadum is strange, but all you have to do is microwave each one for 40 seconds and it comes out just like the deep-fried restaurant papadum. This is an excellent appetizer, and I'm super glad I found these things.
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posted by FretlessC at 6/20/2010 11:07:00 PM
1 Comments:
an addendum:
the "daiquiri" mix - minus simple syrup and rum, plus tequila and triple sec - equals excellent margaritas. Somehow, fresh limes and a lack of sour mix makes walmart brand tequila taste 'smooth'.
The papadum is still excellent. I re-checked - they're $1 for a pack of more than ten. Some seem to overcook very easily, even at 30seconds microwave. I think it may be possible to avoid this minor annoyance by avoiding packs with any discoloration (darkening) of the 'dough'.
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