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Earlier in the week, I made some bastardized parathas using olive oil as the main fat (though there was also a dab of butter on each one after it came off the griddle). These are of course authentic to no cuisine on this earth, but they are awful good. Health food, also, they are not, but they are so good and also filling that I can't feel too bad about it. They also reheat beautifully in the toaster oven, after just a minute or two at 250° F or so. Yesterday I had one along with the last of the carrots, for lunch. We had the last of this batch this morning with a cup of our usual moka pot coffee with steamed milk.
If I make another batch of these cultural-mishmash parathoids, I'll try to document the process for you. It's threatening to snow us in here this weekend, as with most of the Eastern seaboard, so I expect I'll be doing a lot of cooking. Weather brings out the Jewish mama or farm wife or something in me. I think I'll reread Farmer Boy to get me in the right spirit.
Posted by redfox at January 22, 2005 11:46 AM (breakfast) | Comments (2)
Comments
These look like what my Somalian friend makes, a mix of water and flour, fried in olive oil. And I just looked it all up - very similar. I've been searching food blogs for inspiration, but most of it is too complicated for 1:21 a.m. so maybe this is something I can make now.
Posted by bomb curry at February 7, 2005 02:17 AMall breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
parathas are awesome heres the link to my restaurant,im the chef here this appetizer is a local favorite and has been on the menu for 2yrs.
Posted by 1badchef at January 23, 2005 04:10 PMwww.deluxenc.com