Bakemaster wrote:You will almost never hear me say this about a dish, but I think it really is begging for some fungus. Problem is, I so rarely use mushrooms that I don't really know where to start when the situation calls for something other than white/brown/giant button mushrooms. I don't like canned straw mushrooms. I have no idea what most of the other popular mushrooms taste like. Advice?
roband wrote:On a whim, I bought some red lentils - they're healthy, right?
So what can I do with them?
lucrezaborgia wrote:Whatever you do, obsessively rinse them. Lentils can tend to come out gritty tasting.
poxic wrote:They cook up easily in about 20 minutes or less, in about their own volume of water or a bit more. They tend to become an undifferentiated mass of lentil, rather than stay as distinct beans, so they're good for dals -- here's one link, searching for "red lentil dal" will get you lots more.
dubsola wrote:Eat with papadum and/or rice and/or roti. Super healthy, tasty and easy.
roband wrote:Is a roti similar to a chapati? I have a massive bag of chapati flour in the cupboard (again, bought on a whim!)
roband wrote:Need to find a couple of recipes for pork shoulder - the one I have is much too big, so I'm going to have to cut it into 3 bits, I think.
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