Photo Ops Can Be Hazardous to Your Health
Only yesterday, I was bemoaning the fact that I haven’t had much I could photograph of late. Then, this evening, I cracked open a bell pepper for a dinner stir-fry and found a little mini bell pepper lodged in one of the lobes. This, of course, was too good to pass up, and I spent the next few minutes snapping away from all angles and with various lighting, until I filled up the camera card.
In the meantime, though, the wok was still enthusiastically heating for the stir-fry. Still giddy from the discovery of new mutant vegetables, I dumped in some oil (too much, as it turned out) and then threw in the tofu chunks that had been draining.
Oops. V. much oops, in fact. I was too distracted by the mutant mini-pepper and quite-hot-indeed oil sloshed all over my hand, burning seven kinds of crap out of my two smallest fingers and one kind of crap out of my middle finger. I don’t think it’ll turn out to be second-degree burns, but first-degree burns around the nail bed and fingertips are quite enough to be going on with, thank you.
Sadly, pathetically, my second thought when this happened was, “Hey, I’ll finally get to put that first-aid section in The Garden of Vegan to good use!” (My first thought was, predictably, a rather rude word — several of them, in fact, and repeated rather more than was strictly necessary.)
If I have made any typos in this, please bear with me. The last three fingers on my right hand are sticking straight out because it hurts too much to bend them.
Still, the mutant mini bell pepper is pretty cool, though, huh?
Don’t look for sympathy here, Cratchit! We still expect your daily quota of editing, fingers or no fingers! (I think I know which finger will be extended my way…)
March 17th, 2006 | #
Great, thanks. When the blisters burst, I’ll try not to ooze on the proofs. o.O
At least I can bend my fingers now, so I shouldn’t be permanently incapacitated.
March 17th, 2006 | #
while searching for the same recipe I found these:
Urad Dal Papadam with Pepper
1 kilo urad dal flour
100 grams salt
50 grams ground black or white pepper
1/2 tsp hing
500 grams water
Mix the Hing and pepper with the Urad Dal flour. Lightly roast the
salt. Boil 500 grams water with the salt. Let it cool to room
temperature. Pour this water, a little at a time, in the Urad Dal
Flour mixture and make a very stiff (hard) dough. (Dough maker may
be used.) Put his dough in a big Mortar and Pestle (told you, it
is not easy!). Pound the Pestle on the dough in the Mortar until
it has elastic like consistency. Test it by rolling out a small
piece. Divide the dough into 6 parts. Roll them out on a board and
cut it into 1 inch pieces. Then put all the pieces in a bowl and
cover the bowl. Taking one piece at a time, roll them out on an
aluminium rolling board. Put them in direct sunlight to dry. Once
they are dry and crispy, store them in an air tight container. To
serve them, Zap them in a microwave, or fry them in oil or roast
them on a low flame!
To make Pappadam from scratch is not easy. I would suggest you buy
them ready made from an Indian store and then either zap them in
the Microwave or fry them in oil or just plan roast them over a
low flame on the stove. BUT for those adventurous souls here it
is!
September 12th, 2006 | #