No, no, no! Quebec cheese curds. Then you can make poutine. (If you’re put off by the picture, this kid’s site quite correctly says “You DIDN’T fail the recipe, it’s supposed to look like that. It’s DELICIOUS!”
That said, I’ll probably have to get one (or more!) of the books mentioned above. A lot of cooking is pretty simple once you get the techniques, and from what I’ve seen Indian is no different. I just haven’t done much, since Vancouver has so many good Indian restaurants, but now I’m in Texas and will have to do my own.
It looks like “Wisconsin cheese curds” to me - are they anywhere from an inch long (with little bits mixed in as well) to thumb-size or so? The cheese curds I grew up enjoying would also squeak between your teeth if they were fresh.
Can’t find them “south of the border” here in Illinois, sigh.
Don’t tell anybody, but they’re really just about the same thing. Except for the poutine. That’s another thing entirely. I don’t know if either kind is at all like Indian curds.
I’m resurrecting this thread because I just found a naan recipe from Fine Cooking, which I understand has a decent reputation for the quality of their recipes. The authors of that article are also known for traveling around the world for extended periods and learning the food from the locals – but their recipe for naan doesn’t use yogurt or buttermilk. Has anyone tried this? Any ideas on why their recipe differs or how it may affect the outcome?
Hm, I suppose I could make it myself and see how it turns out. Guess I’ll do that.
Argh. Should’ve specified that it calls for using regular milk in place of either buttermilk or yougurt. Evidently the extra acidity doesn’t matter? Well, I guess there’s no better way to find out than to try it.