If You've Been Wondering Where I Went....Welcome to Substack!!!
The Colors Of Indian Cooking | A Hollywood Screenwriter, A Bollywood Kitchen
by kathy gori
1y ago
    So stuff went through a lot of changes in the last several years, and it seemed that a lot of people were moving their blogs to Substack and Medium. Well, I did too.   The Colors Of Indian Cooking is now a Substack. So just click on the link above.  It's still free, all the recipes are there. Just click on the link to subscribe. As I said it's free. I may do a subscription thing later, but right now, FREE FREE FREE. I hope you'll follow me over there and see what all I've been doing since Orange Chicken!  Remember, at my substack it's okay to play with your food ..read more
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Orange Chicken: Not A Real Chinese Dish, Not Real Chicken, Still, Really Delicious!
The Colors Of Indian Cooking | A Hollywood Screenwriter, A Bollywood Kitchen
by kathy gori
1y ago
    Who doesn't like a nice dish of the famous Chinese Orange Chicken? They sell it at Panda Express right? Sooooo what's the deal with this dish? Is it really Chinese cuisine? Well, it's Americanized Chinese food, so putting it bluntly you are not going to find this dish in any restaurant in China.  You will find it however, at Panda Express where I first had it eons ago. I grew up in San Francisco, in a heavily Asian neighborhood, so I've had the luck and pleasure of growing up with easy proximity to excellent Chinese cuisine. When I first saw this at the Vons on Montan ..read more
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Kung Pao "Chicken", Fast, Hot, and Daring
The Colors Of Indian Cooking | A Hollywood Screenwriter, A Bollywood Kitchen
by kathy gori
1y ago
    I haven't had Kung Pao Chicken in ages, much less cooked it myself. I used to eat it all the time, mainly from Panda Express when we were in too much of a hurry to cook. It was easy take-out. Back in the days when I was eating meat a lot, the Panda Express on Montana Ave in Santa Monica in the Pavillions Market was just a few blocks from home. Wham! Bam! easy eating! The only worry was getting a space in the Pavillions very small parking lot to pick up one's order. We once ate nothing but PE while finishing a project at Sony, since it was the easiest option. I haven't ever ..read more
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Hot and Spicy Tamil Chettinad Chicken, More Fun With Drakes' Daring Chicken!
The Colors Of Indian Cooking | A Hollywood Screenwriter, A Bollywood Kitchen
by kathy gori
1y ago
                    It even fools the dog! Tyrion thinks this is actually chicken! Well, maybe he doesn't exactly but whenever he sees us eating something he just wants his cut. I enjoyed working with this plant based "chicken" so much, that when I went over to get my vacuum cleaner fixed in Napa, I stopped at the big market there and picked up a couple of bags. I really wanted to try this product in a spicier recipe as we like it hot around here. What better than a dish I've made many times with real ch ..read more
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From Afghanistan and Points North Tikka Khandahari
The Colors Of Indian Cooking | A Hollywood Screenwriter, A Bollywood Kitchen
by kathy gori
2y ago
Ever since the pandemic started, our social life has shriveled down to nearly nothing. First, I had Covid in March of 2020, pre-vax, and we burrowed in, baking sourdough, cooking every meal we ate, and generally just living the pioneer life out here in the country. When I was enjoying all those great dystopian films and books, I never counted this on my 21st century bingo card. It was all fantasy. Make believe.  So we got vaxxed and boosted, and started doing outdoor entertaining with just a few people whose habits we knew to be careful. We were all sitting at the table (indoors  w ..read more
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Ragu, Hot and Spicy. Meatless Too!
The Colors Of Indian Cooking | A Hollywood Screenwriter, A Bollywood Kitchen
by kathy gori
2y ago
   Wednesday is Pasta Day at our house. Growing up very Italian there was a LOT of pasta, and for a long time I was fairly tired of it. In the 80s and 90s there was a trend to the Alta Cucina style of Italian food, the dishes of Northern Italy where my family is from, and Tuscan cuisine became a thing. Northern cooking favors meats, game meats, venison, wild boar, pheasant, rabbit, mushrooms, truffles, butter, cream, cheese, and polenta. It is not overly spicy or hot.These were the dishes that my dad's Tuscan immigrant parents cooked.    My mom on the other hand, liked t ..read more
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A Dish Fit For A King (With A Tandoor) Tikka Mughlai! And The Power Of The Dog!!!
The Colors Of Indian Cooking | A Hollywood Screenwriter, A Bollywood Kitchen
by kathy gori
2y ago
So, another one of my birthdays passed in Plague Time. I haven't done any birthday celebrating since March of 2019.  That's a while.  March of 2020 I was in isolation with Covid for my birthday. March of 2021 I was vaccinated but taking no chances. March of  2022, I'd gotten my booster in February, so I was now as ready as I was ever going to be to celebrate my birthday, and I figured why the hell not fire up the Homdoor  Tandoor and invite some friends over to semi-party. Usually we fill the house, this time it was  just a few friends and kids in the garden for an ou ..read more
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Chocolate Pecan Tart. Now, With No Corn Syrup!
The Colors Of Indian Cooking | A Hollywood Screenwriter, A Bollywood Kitchen
by kathy gori
2y ago
             I never had pecans until I was in my 20's I think. It could have been longer as pecans weren't something commonly found around my house. We were blue collar Italians from San Francisco, and pecans were from some place far far away, deep in the South, someplace with alligators. My mom who never met a nut she didn't hate, never brought them into the house. They were on the banned list along with all other nuts, raisins, and cinnamon which was also on the NO list. The first time I ever had pecans it was in a pie in a diner ..read more
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Fear Of Baking And The Vegan Chocolate Cake
The Colors Of Indian Cooking | A Hollywood Screenwriter, A Bollywood Kitchen
by kathy gori
2y ago
I did not grow up eating homemade cake. Both of my grandmothers were excellent cooks but they specialized in different areas. My mom's family were New Orleans French Creoles, and came to California in the 1840s looking for gold. That side baked delicate meringues, and what I found out later was actually called Bananas Foster (served without the booze for us kids).  My dad's family were Italian immigrants from Florence, and Lucca, so the desserts they made were cookies, nougats, and of course Buccellato. For big events such as Pasqua, (Easter) they'd buy a St. Honore Cake from San Francis ..read more
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Bhaditraka.......An Ancient Sanskrit Name For Delicious
The Colors Of Indian Cooking | A Hollywood Screenwriter, A Bollywood Kitchen
by kathy gori
2y ago
I love old cookbooks, always have. I think it started when I found my great grandma's Native Daughters Of The Golden West Cookbook. It's now nearly 100 years old and what I loved about it as a kid was there were recipes for squirrel in it. The squirrel and other delicacies were in a section of the book devoted to Early Californio recipes, and usually talked about a hot fire or a hot oven with no discernible temperatures or real times given, just HOT, and For A While. I loved trying to figure them out as a kid, and practiced on my mom's stove. But wait, there's more.    I've experime ..read more
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