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So, I just got back from the Pearl Market, and I had to sit right down and tell everyone to get there on their lunch break for some Nellie’s Samosas. I am always lamenting our lack of street food here in Cbus, so when I saw the samosas I was excited.
The samosas are fried fresh and they have this amazingly arromatic spice blend, and are only slightly spicy. There’s a nice little hot aftertaste, but the chai cooled it right down. I had the meat version, but they also have a vegetarian version. They are served with lemon wedges which they encourage you to squeeze over the pastry.
inside:
They also have freshly made iced chai which is very good. The woman in line in front of me said it tasted just like the chai in India. It was spicy and not too sweet, strong on the tea and refreshing. I am sure it will be welcome on days when it is really sweltering.
2 palm-sized samosas are $4, Iced Chai was $2.50, so the snack (which could be lunch for some) was $6.50. totally worth it for the homemade treats. And if you are scared to buy, they have tiny little sample-sized samosas.
Please support small upstarts like this! They make our city a better place!
Nellie’s Samosa’s stand is located just north of Ringside, on the same side of the alley
google cabrito for recipes
Or just rub with curry mix of choice, plus whatever strikes your fancy, drop into a smoker filled with charcoal and a half-dozen chunks of cherry or apple or whatever hardwood you like, keep between 225º and 250º F., and cook to an internal temperature of 190º F. Shouldn’t take more than, oh, 12-14 hours. Wrap in foil, rest in a cooler for 1-2 hours to let the juices be reabsorbed into the meat. Pull, mix with sauce mixture of your choice (I prefer one with a curry base, with some fruit in it — bananas or mangoes work well), and serve still steaming.
Question is, can Lew still type, or has saliva shorted out her keyboard?
(And did Michael tell her exactly where I live, or just approx– hey, that’s the doorbell, how odd….)
goat blowout
I have no words for this.
Between this and eating his rocket goat, neither do I :lol:
I heart you Lew.
goat blowout
I have no words for this.
Between this and eating his rocket goat, neither do I :lol:
I heart you Lew.
:roll: sigh
went down this morning and had a new addition to the pack – Chicken Saag samosa, i think it was my favorite so far. Nice and spicy with good spinach, not that almost creamed sort you sometimes get. They are $1 more, but it truth, I’m full after 2.
ALSO, the folks from Snowville Creamery were there today, get some milk or cream and you can join me in my dairy adventures as I make some ricotta, creme fraiche, and more butter this week!
I had the veggie samosas for lunch – definitely enough for a meal! Also bought some new potatoes, English peas and Gretna grilling cheese – I’m excited to try this out – I love Halloumi and it’s a comparable price (and local to boot!)
I thought hard about the milk, but I’ve got a 2-mile walk home. Maybe at the NorMar tomorrow. Lisa – did you use cream or whole milk for your butter, and what was the yield?
I thought hard about the milk, but I’ve got a 2-mile walk home. Maybe at the NorMar tomorrow. Lisa – did you use cream or whole milk for your butter, and what was the yield?
I use heavy cream for the butter ($8 for half gallon, $2.50 cheaper than at Kroger, btw); the yield is a little hard to guage, because the fat solids separate from the buttermilk, so the yield is only a few ounces less than the amount of cream you use. You get around 1/2 as much buttermilk as butter, depending on the fat content of the cream; today’s was around 30%, they told me, typically it’s around 40%. I noticed the yield was better if I cultured the cream first – put the cream in a jar, add a good spoonful of plain, whole-milk yogurt and set at room temp for 24 hours before whipping.
If you use the butter and the buttermilk, then you really aren’t wasting anything. The buttermilk is amazing (especially the cultured buttermilk), and makes really delicious salad dressing (ranchish). Just add it to an herb blend which does not contain milk or buttermilk powder, along with an equal part of real mayo.
I also just made ricotta, creme fraiche and whipped cream with palm sugar simple syrup for the strawberries i bought at the pearl market.
sorry it’s a little off-topic…
I had the veggie samosas last week and they were awesome. The fresh squeezed lemon was different from what I am used to, but it was really good. The chai is good too.
Just got back and there was a new stand beside the samosas stand (can’t remember the name – something to do with cheese). They had little egg roll type things with different fillings. I had spinach and ricotta, with marinara for dipping, my bf had shrimp and veggies, with a sweet chilli dipping sauce. Those were really good too. I love the Pearl Alley Market!
Does this mean that Blue Jacket Dairy is at the Pearl Alley Market? I haven’t made it down there but I want to check it out.
Does this mean that Blue Jacket Dairy is at the Pearl Alley Market? I haven’t made it down there but I want to check it out.
It was there today, and I think the last time I went as well (about two weeks ago.) They also had fresh mozzarela and one other type of cheese.
Blue Jacket was there. Colleen picked up some of their grilling cheese and grilled it tonight, then trickled a bit of balsamic vinegar over the top. It was absurdly good.
I should also mention that Dawn Combs of Mockingbird Meadows is at Pearl Street on Fridays. I visited them today and they’re in a somewhat out-of-the-way place, far down the alley on the left, where they might not get noticed much. Dawn’s honeys are really impressive — she’s got a chef’s palate, and her infusions are creative and delicious. Colleen was so impressed by Dawn’s honeys that she set up a tasting and tour at her farm (CU announcement, Slow Food Columbus events page) on July 13. They’re the real deal — I strongly recommend checking them out.
This is beautiful- people are absolutely amazing at describing food and/or recipes in ways that make it difficult to concentrate on responding over the sound of my growling stomach, smacking lips and feet attempting to drag me toward my purse in sweet anticipation.
Between this lovely concoction, the rocket lamb blowout fiesta and grilling cheese with balsamic vinegar I forgot what I was going to say about the treasure troves at Pearl Street market!
Got some beets, heirloom radishes, a tiny bunch of kale and some flowers today. I’m thinking beets with chevre and mint for a first course tonight! And maybe some radishes with tarragon butter (I’m trying to make my own, thanks to inspiration from lisathewaitress.)
this tarragon beurre blanc is my favorite. mmmm. so fresh and crisp. perfect for tonight!
Shmack – that sounds AWESOME – thanks!
Merc made a beet and chevre terrine one night that was soooo good. He drizzled honey on it…and i think he maybe mixed some in with the chevre too. It was so good…I still dream about it sometimes.
Yeah, whoever said Pearl Market is lame is lame.
I’ll dribble honey on you…
Merc [and hazy] made a beet and chevre terrine one night that was soooo good. He drizzled honey on it…and i think he maybe mixed some in with the chevre too. It was so good…I still dream about it sometimes.
I made an edit.
I’ll dribble honey on you…
Whooo.
Sticky!
:oops: