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How long does it rest between fridge and oven Jeremy? Do you bring it to room temp before baking?
@jeremycherfas What is kalonji? Looks a little like rye bread
, Nov 10 2018 on micro.blog
oniony?
@klandwehr Kalonji is a spice mostly used in Indian cooking, often on breads like naans. It is sometimes called onion seed, but really it is the seed of Nigella sativa, which is a close relative of the garden flower sometimes called Love-in-a-mist.
, Nov 10 2018 on micro.blog
@tavolamediterranea Nope. Straight from fridge to hot casserole. No warming up.
@dianesleach Not to me. Do you say because they are sometimes called onion seeds? They’re not, but that’s another story. To me the aroma is slightly funky and slightly pungent and the taste is nutty but not any nut I already know.
@eatthispodcast fantastic!
@jeremycherfas Thanks, that explain the unique taste of the naan I get at the Indian Restaurant I go to
, Nov 10 2018 on micro.blog
@jeremycherfas Looks great. Love your pot.
, Nov 10 2018 on micro.blog
amazing?
@eatthispodcast I said it because that’s how they taste to me. No other reasons.
@dianesleach Interesting. I’ve never really got that impression.
@eatthispodcast I bought them while testing for a book review. They were new to me. This was a few years ago. But I claim no expertise or trained palate.
@kaa Yes. It is a bit heavy, and if the bread is very lively a bit shallow, but other than that does an excellent job.
, Nov 11 2018 on micro.blog
A hint of earthy bitterness?
Also on: instagram
Looks delicious! Looking forward to taste test post.
glennabeatrice, Nov 10 2018 on www.instagram.com