Search Results for: Fat dried
more complex and probably more delicious, too—hot and tangy, deeply perfumed with aromatics and ground spices. mango and lime pickles are commonly sold in the united states, but nothing escapes pickling in india: plums and hog plums, cherries and chokecherries, sprouted fenugreek seeds, bamboo shoots, fat
seeds, using every edible part of every possible food. these pickles trot out at breakfast, lunch and dinner, expanding the pleasures of every meal, from a plain bowl of rice and yogurt to a grilled cheese sandwich. many foods are preserved through anaerobic fermentation: the fresh food is first sun-dried...
https://www.sundayguardianlive.com/lifestyle/indias-pickle-queen-preserves-everything-including-past