« Open Bar, March 3, 2010: British Invasion. | Main | Shots Of The Week: Scandy Spirits »

March 10, 2010



I used to use asafeotida ("heeng") quite often -- when I was a vegetarian. You've got me wanting to revisit the stuff and introduce it into unothordox dishes. What a great idea..... it is the "barnyard" of spices -- but it doesn't take much at all

It's used by the Jain and many Vaishnavas because nothing is uprooted (which would guartanee some worm murder) -- hence the no garlic..... onion.... potato..... I remember a Jain run restaurant in Buena Park (near Knott's erry Farm) where they used green plantains... and called them "Jain Potatoes"


that neck stew looks BOMB! and stuart, been meaning to ask, can you give me any tips for good malbecs that are readily available in la?

Stuart Krimko

Definitely check out the heeng in all kinds of stuff. I want to try some more lamb, with yogurt, heeng, etc. Cook it in a clay pot or some such.

Sam -- I have responded to you personally -- will try to suss out the malbec situation shortly. I'm going to Argentina in April, so I'll have even more ideas for you after that.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)

Contact Embury


About Embury

Key Cocktail Sites

Blog powered by Typepad