tag:blogger.com,1999:blog-28039611.post7084394120810044540..comments2024-03-20T04:57:57.431-04:00Comments on Tiny Banquet Committee: relief for a gravy-sodden palateTiny Banquet Committeehttp://www.blogger.com/profile/05653793395835337703noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-28039611.post-35661663549189150272006-12-02T18:51:00.000-05:002006-12-02T18:51:00.000-05:00Hilarious!!! You inspired me to make a tamarind-fr...Hilarious!!! You inspired me to make a tamarind-free curry tonight... and, courtesy of Madhur, pickled cauliflower from Iran!<br />I <b>cannot</b> wait to taste them, but it'll have to wait 'til tomorrow alas.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28039611.post-29480555644873767072006-12-01T13:49:00.000-05:002006-12-01T13:49:00.000-05:00Uh-oh! I should add that it's only really gross fo...Uh-oh! I should add that it's only really gross for the few seconds that you're squishing your fingers around in the bowl. Also, on a more pleasant note, 1/4 lb. of fruit yields about 1 1/2 cups of extract, enough to use in at least two different recipes.Tiny Banquet Committeehttps://www.blogger.com/profile/05653793395835337703noreply@blogger.comtag:blogger.com,1999:blog-28039611.post-79641295487463965202006-11-30T22:49:00.000-05:002006-11-30T22:49:00.000-05:00I don't think I'm ever going to look at tamarind t...I don't think I'm ever going to look at tamarind the same way again.Anonymousnoreply@blogger.com