Gas Toast – Part 2


Please read Gas Toast – Part 1 first.¬†This is the easy part of the recipe. I kid you not. Completely true. We’re getting into the really hard part of the recipe.

Equipment:

Gas – If you don’t have a gas line and a stove that uses the gas coming from the gas line, you’ll have to move houses. Sell this one and move to one that has a gas line and a gas stove.

Told ya it was difficult.

 

The Gizmo
The Gizmo

Next: get this gizmo. Very useful piece of equipment. Very useful indeed if you want to seko rotis….. Not that I use it for that purpose. No, I use it to make Gas Toast.

 

Here is how. Once you’ve gone through all the steps listed in Gas Toast – Part 1, find a long bread knife. Flip loaf over head down and slice off as many slices as you wish to eat. Wrap the rest of the bread in plastic wrap and set aside.

Now take one slice and place on gizmo. Light up the gas burner. Turn on the exhaust. Especially, if you have a smoke sensor….. ūüôā Now hold gizmo exactly between 2.3578214 and 2.89423 inches above the flame. In about 55.5685 seconds the toast will be completely charred. Throw it away and try another slice. This time watch it like a hawk, inspecting to make sure it gets toasted to the desired level. (You can adjust the flame too, you know. There is that knob there. It’s there for a reason.) Hold it off the flame and flip slice over. Toast the other side. Remove to plate. Apply butter as per taste.

Bite. Chew. Repeat.

I will say this. When you ( read “You” as “I”) have an upset stomach, this is the ultimate comfort food. When down and feeling blue, this is the #2 ranked comfort food.

No prizes are being awarded for knowing what the #1 ranked comfort food is.

Did you solve the 176-671 reference quiz question I gave you in Gas Toast – Part 1? Lazy bones!

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Immigrant Tales – Alien food


Toronto skyline with CN Tower (c) Ajesh Sharma
Toronto skyline with CN Tower (c) Ajesh Sharma

I think you all know by now, or should, that I moved countries. In fact, I moved continents. Not physically, no. No, not literally! That’s impossible! I moved myself from one continent to the other nearly 2 decades ago. Whew! I’m glad we got that sorted out. Well, I had a request to write about that experience. Specifically, the issues faced by immigrants in a foreign land. Food wise. For immigrants, read ‘aliens’. Never one to miss an opportunity to write about something, anything, no matter how weird, I jumped at this one. About 5 days ago. I’m currently suspended in mid-air…

Anyway, back in the summer of 1997 I left Calcutta ( modern day Kolkata ) bound for Toronto’s Pearson Airport. I came via¬†Bombay ( present day, Mumbai ), then Delhi ( modern day Delhi ) and finally¬†Toronto ( modern day Chandigarh-Shanghai ). I came with 2 suitcases, a passport with a fold out permit and US$ 550 in my pocket. I shall chat about that some other time. ¬†As a penniless immigrant, I took up a room in a high school on Hurontario Street in the city of Mississauga. The school lay behind a funeral parlor and abutted Trillium Hospital, which figures in another couple of stories, to be told later.

Living in the school was a very strange experience. The entire 2nd floor was rented out to an odd collection of immigrants and refugees. The incumbents included young immigrant couples, married but temporarily single men like me, elderly¬†refugees, a very odd single woman 3 doors from me and a crusty old man who had the room next to mine on the other side of the corner common room. The rooms were tiny, with space for a single bed, a built in desk, a cupboard and a sink. I also paid extra for a tiny refrigerator and a phone. It was a very interesting few months in there……A detailed article about the suicide, the murder, the crazy lady, the fire alarms, my crusty neighbour on the other side of the common room etc. is out of scope of this article.

The bathroom, shared with¬†the other residents, was across the corridor to my right. The large common kitchen was half a floor down. I bought myself a small plastic crate to carry my oils, spices, pots down to the kitchen. I would cook simple meals for myself. In the early days, I didn’t venture into cooking any meats at all. Just stuck to simple daals, okra ( of course ūüôā !! ). I learned to make cauliflower, broccoli, basic potato curries and rice. I would take a book down with me, start up the cooking, then sit legs up on the window sill and read while the food simmered. Not too bad as times go.

Grocery shopping was done on weekends and consisted of basic elements. Potatoes, onions, tomatoes, bread, milk, coffee. There were two grocery stores about 500 metres from me. One took credit cards and the other didn’t. I don’t know how to make rotis. I know all about the geometry of rotis – I wrote an article on that once, remember? The art of kneading the dough, the rolling out and the actual making though, is still not one of my few skills.

The choice, therefore , was rice, or a roti substitute. At the time, the closest thing I could find to rotis was tortillas. Not quite the same thing, but not very different either. Then finding fresh okra was difficult. Frozen okra was a challenge and it took a few tries to get it right,so the ice off the okra didn’t make the curry into a sticky coagulated mash. Fresh okra was the gumbo variety not the Indian okra I was used to. Again, close, but not quite there. I had brought with me a round stainless steel container with 7 round bowls inside. I had also brought with me basic spices. Coriander powder, Cumin powder, red chilly powder and turmeric. Salt I could find easily at the grocery, the others were hard to find.

As I got to know the residents of the school, I found a couple of Indians who had been around longer than me. They pointed me to an Indian grocery store just a bit further on, at the corner of Hurontario and Dundas. That store has since expanded and taken over most of the strip mall now. At the time, it was much smaller, carried a few odd Indian vegetables but the main attraction of the store was the Indian spices and lentils which I could not get in the regular grocery stores.

I bought only limited quantities. First, I had no storage in my room. Then, cooking for one person was hard to do at first. Cooking for 2 or 3 people is easier than cooking for one. Many a day, after a long day, spent in public transport and on foot, dressed in a suit, I would come home totally exhausted and barely be able to throw a curry together. When tortillas were not available, I had the curry with slices of bread.

On the beat, looking for a job, I had to make do with cheap sandwiches. I started with McDonalds McFish and McChicken and often ate at small delis in Toronto or tinier convenience stores that carried shrinkwrapped sandwiches with indeterminate deli meat labelled “turkey” or “ham and cheese”. Some days, I was so hot from the walking around that I would stop and grab a small bottle of orange or apple juice. I can happily report that in nearly 2 decades of life in North America, I have not eaten a Big Mac, or a Whopper. Good, no?

It was a far cry from the world I’d left behind. Sandwiches in Calcutta were not the norm. Fruit juices were not available freely, other than Mohun’s Apple Juice, which my mother served to us when we were convalescing from the usual kiddie maladies. Food, especially after marriage, was varied and included raw papaya curry, encho curry, fish, chicken curries, usual daals, rice and fresh rotis. Of all the things, I missed the rotis the most. Tortillas just didn’t cut it. Once I found the Indian grocery store, though, I was able to get packs of naans and kulchas. A step up from tortillas! I learned how to heat up the kulchas / naans on a griddle from my sister-in-law; soak under tap, place on hot griddle, apply butter, flip apply butter, wait 20 seconds and off. Comes out soft.

As the summer wore on, I was violently sick, carted off to Trillium hospital next door in an ambulance, had my first taste of grapefruit juice and then moved out of the city. First for a 4 week stint in Amherst, NY and Williamsville, NY and finally, Niagara Falls, ON. And the Indian food scenario became even more dire.  More on that in the next instalment.

Damn, I miss fresh rotis! Still!

Banana Bread


6-20160220_221917I haven’t given you a recipe in a while. I haven’t give you a story in a while. I haven’t given you a rant.. uh, well, ok, it hasn’t been that long since I put up a rant. Anyway, here is a recipe, an honest to goodness recipe. But first!

Buy bananas.

Forget they exist for a few days. Tut tut as they ripen, uneaten. Watch anxiously as they go from a yellowish green to Continue reading “Banana Bread”

Midnight cooking


English: (2nd Hooghly Bridge), Kolkata, West B...
English: (2nd Hooghly Bridge), Kolkata, West Bengal. 457.2m, built in 1992. (Photo credit: Wikipedia)

We spent a brief year in the little flat in Lake Gardens. You have met this flat ( apartment, if American ) before. This is the same flat that saw us beat off the Cantankerous Cat. You know also, by now, that we had to contend with Peeping Toms. And, of course there were neighbour. Some were Nosy Neighbours. Other neighbours, though, were quite confused.

Just like we were. We’d moved in with Continue reading “Midnight cooking”

Eddoes + Yogurt


https://i2.wp.com/image.made-in-china.com/4f0j00yBGtPwEmaRzf/Fresh-Taro-Eddoes-.jpg
I got this image off Karyn in the Kitchen: http://karynkitchen.blogspot.ca/2011/08/what-do-i-do-witheddoes.html

Recipes are easy, following them is hard. I, therefore, don’t follow them too closely. The important thing is to understand the concept and apply a dash of spices, a soupcon of common sense, lashings of¬† common culinary capability, keep it low and experiment, experiment, experiment. In other recipes that I have posted, I have put in Continue reading “Eddoes + Yogurt”