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The chai craze began sweeping across America some 15 years ago. It leaped to the mainstream from Indian restaurants and tea parlors, The formal name of the tea in Hindi is masala (spiced) chai (tea*, from the Mandarin cha). It originated on the Indian subcontinent. Americans shortened the term, and chai (CHY) it is. Its…
Continue reading “TOP PICK OF THE WEEK: Oregon Chai”
[1] Amchoor, an ingredient of chaat masala. A fruity spice powder made from dried unripe green mangoes, it adds citrusy notes (photo courtesy La Boite NYC). [2] Asafoetida, the dried gum of the taproot of an herb, is ground into a powder (photo courtesy Jain Dry Fruits). [3] Black rock salt, another ingredient in chaat…
Continue reading “TIP OF THE DAY: Indian Spice Blends”
Soups from the can, even when they’re good, can be made even better with a few added ingredients. In this tip, we’ll show you how we enhanced one of our favorites, and inspire you to do the same. We adore Thai chicken coconut soup (tom kha gai, translated as chicken galangal soup—photo #1). It’s a…
Continue reading “TIP OF THE DAY: Building Up Canned Soup”
November 6th is National Nachos Day. The dish was invented by accent, when customers arrived at a restaurant after the kitchen had closed. The manager, named Nacho (the diminutive of Ignacio), threw together some ingredients in the fridge to feed the folks. The rest is history (here’s a bit more on history of nachos): a…
Continue reading “TIP OF THE DAY: Creative Nachos For National Nachos Day”
November 4th is National Candy Day, and we’d like to introduce you to a type that’s relatively new in the U.S.: brigadeiros. They’re a Brazilian cousin to the original chocolate truffles: smooth, creamy and intensely chocolate, with no hard shell, but rolled in sprinkles or nuts (photo #1). The chocolates have an interesting history. In…
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