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Mano & Menace Cookhouse

@manoandmenace

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Artisanal Kitchen in bombay . Fresh. Handmade. Pastas. Sourdough. Cheese. Meats.

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बस यूही।।।

#costumedesigner

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Obsessed with fermenting and pickling chillies. Every winter seems me doing this. But I had never made a chilly oil before. These are Thai chillies steeped for a month in sesame oil. Thick, fragrant and KNOCK OUT!
I have set aside the already steeped extra chillies in olive oil and added strawberries and lil salt to that. Let’s see how that turns out.
Till then, aag lagaao!

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What do you do if you find a thela load of clementine? Pull a muscle while lugging the loot home!
This jar contains the clementine peel steeping in Vodka - in 4 weeks, we hope to get a good orange liqueur. Christmas, you look boozy already.

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“When life gives you lemons, squirt it in your sibling’s eye!” And we are 4 of us with a lemon’s fate blinding us many a times.

Nonetheless my adorable child @realllyzen got me these Amalfi lemons from her travels. And of course mama- dada have to squeeze the last dime out of them - from pip to squeak. Here goes - a nice Limoncello being steeped!

Do not miss our munchkin gorging on Sorbetto di Limone & Limone Granitas!

A lil trivia- “There are two types of Amalfi lemons that have been long grown on the Sorrento Peninsula — the Sfusato Amalfitano and the Limone di Sorrento. The original version of the fruit was said to have been pretty much inedible, but farmers crossbred them with bitter oranges. The hybrid became the great-great-grandparents of the Amalfi lemons we know and love today. Once they were a sweet, more-edible fruit, Amalfi lemons were stored for long sea voyages and consumed to avoid scurvy.”
Source: https://www.italiarail.com/food/joys-amalfi-lemon

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And good soffrito commands a good Bolognese

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Soffrito
It was a stray conversation with @cookynomster that made me realize how Soffrito and mirepoix are so similar in nature.
Soffrito in Spain; battuto in Italy; Mirepoix in France, Suppengrün in Germany; włoszczyzna in Poland; in US, Creole and Cajun cooking they use the Holy Trinity: onion, celery, and green bell pepper. And back home in India, the onion, garlic, ginger is a staple base for recipes ( haraa masala) in many communities.

Battuto, or ‘to beat’ would use olive oil or lard as its cooking medium, with a blend of celery, onion, carrots , aromatics, garlic and bay. The
women used a mezzaluna, a half moon shaped curved blade with a handle on each side, to mince their battuto. In fact, wooden cutting boards would often gain a bowl shaped indentation from all of the chopping.
Soffrito or to ‘sauté’ is same as battuto, but the veggies maybe cubed here, they also contain the “four evangelists of Italian cooking.” In fact the white bolognese sauce is just soffrito, wine and meat- no tomatoes!
Mirepoix, on the other hand, is a French blend of minced, sautéed onions, carrots, and celery, often used as a foundation in French cuisine-typically cooked in butter. Mirepoix, is foundational in classic French stocks, sauces, and soups.
Mirepoix with tomato paste is called pinçage (pronounced pin-sahge).
Historically, Mirepoix was a way to use kitchen scraps. Big chunks of vegetables were cooked with meat to give it more flavor.
By any name, this magic mix adds depth, flavour and aroma to many beautiful dishes across the world
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Image created by MidJourney

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My bangle shopping! “Kankonn Goan Bangle Bread” is a type of bread from Goa. This bread is known for its unique shape, which resembles a bangle or bracelet. It is made with a combination of wheat flour, semolina, coconut, sugar, and yeast, which gives it a slightly sweet and nutty flavor.

Kankonn bread is typically served with tea or coffee for breakfast or as a snack. It is a popular food item in Goa, and many local bakeries and home cooks make this bread regularly.
The cycle vendor tried to convince me that it’s actually a bagel or a hard donut 😂 @ragzaroundtheworld

@megelvira miss these mornings with you 🥰
@really__zen @__dennismathew__

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Thoda sa rumaani ho jaaein.

These sun kissed ‘San Marzano’ tomatoes have been sun-dried for 5 days: sliced, salted, laid out, dried turned, dried: and then finally when they become kripseee, I have saved them in EVOO in this glass jar. (Refer to reel one before last reel)

San Marzano tomatoes are protected by a geographical indication (GI) tag, meaning that they can only be called "San Marzano" if they are grown in the designated region around the Sarno River Valley in Italy and meet specific production standards. The ones that I have dried are Grown from San marzano seeds, and not from the area in Italy. So not the ‘real’ deal, but yet these are true to their nature- Known for their sweet, tangy flavor and low acidity, they are widely used in Italian cuisine, particularly in pasta sauces. They are considered a premium ingredient and often come canned.
@manoandmenace @pastasocialclub @palakrelia

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@louisvuitton loves Yayoi Kusama and my pasta loves her toooo! Had sooo much fun making these.
@yayoikusama_ @yayoikusamamuseum @manoandmenace
#yayoikusama #louisvuittonyayoikusama

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On my way to Kalimpong...a tiny nooked away hill station in West Bengal India. Of healings, upgrades of life, meeting friends, soaking in the Himalayas and opening up the heart chakra... giving and receiving like never before. Happy New Year 💐

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Are you eating a balanced meal. The dal Chawal- sabzi roti gang. Or is there no ‘salaad, darling’ to complete it? Some kakdi with nimbu and Roopak ka chaat masala; some sirke waale pyaaz; some kachoombar or koshimbir; some takkali; bataabi leboo- kaacha launka ,shorshe tel diye; sadak wali mooli; coconut sambol — every form of salaad- with every desi making it their daily habit, is dil ko ‘garden garden’ karne waali cheez.
@namakswaadanusaar your onion salaad tops it

#salaadnotsalad #wordporn #wordoftheday #foodwordoftheweek #foodwordsmajemedrool #droolicious #foodgrammarnazi #zorkatadkadheereselage #bongshellinthekitchen

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Food words that are musical.
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@lamiamammalondon @stanleytucci @searchingforitaly @manoandmenace
#pippiare #stanleytucci #napoletana #campania #searchingforitaly #ragu #ragout #lamiamamma #foodofitaly #foodwordsaremusic 🧿

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