I fried up some at home tonight...I tried dipping them in Salsa and a
antipasto sauce...both were pretty good...What do you dip them in?

On Mar 17, 2007, Mr Libido Incognito wrote:

> I fried up some at home tonight...I tried dipping them in Salsa and a
> antipasto sauce...both were pretty good...What do you dip them in?

I don't dip them in anything. But I like them - nice touch of
piquant warmth without real heat, nice fruity pepper flavor
and good color.

On Mar 17, 7:36 pm, Mr Libido Incognito > wrote:

> I fried up some at home tonight...I tried dipping them in Salsa and a
> antipasto sauce...both were pretty good...What do you dip them in?

Raisin-tamarind chutney.

Derek Juhl

On Sun, 18 Mar 2007 03:36:51 GMT, Mr Libido Incognito >
wrote:

>I fried up some at home tonight...I tried dipping them in Salsa and a
>antipasto sauce...both were pretty good...What do you dip them in?


What the heck is that?????

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KevinS > wrote:

>I don't dip them in anything. But I like them - nice touch of
>piquant warmth without real heat, nice fruity pepper flavor
>and good color.

You must be getting pepper-flavored ones. They also come in
plain (as well as green pepper or black pepper).

I microwave them for longer than you'd figure ... about a
minute on high. Sometimes spread ajvar on them; although that
lacks any authenticity, it's something I always have on hand.

Steve

sf wrote:

>> I fried up some at home tonight...I tried dipping them in Salsa and a
>> antipasto sauce...both were pretty good...What do you dip them in?
>
>
> What the heck is that?????


What the heck is WHAT? Pappadums? Salsa? Antipasto sauce?

What are you asking?

Bob

On 18 Mar 2007 01:30:01 -0500, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>> I fried up some at home tonight...I tried dipping them in Salsa and a
>>> antipasto sauce...both were pretty good...What do you dip them in?
>>
>>
>> What the heck is that?????
>
>
>What the heck is WHAT? Pappadums? Salsa? Antipasto sauce?
>
>What are you asking?
>
Pappadums

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sf wrote:

>>>> I fried up some at home tonight...I tried dipping them in Salsa and a
>>>> antipasto sauce...both were pretty good...What do you dip them in?
>>>
>>> What the heck is that?????
>>
>> What the heck is WHAT? Pappadums? Salsa? Antipasto sauce?
>>
>> What are you asking?
>>
> Pappadums

http://en.wikipedia.org/wiki/Pappadum

Bob

"Mr Libido Incognito" > wrote in message
...
>I fried up some at home tonight...I tried dipping them in Salsa and a
> antipasto sauce...both were pretty good...What do you dip them in?


No dipping for me. I usualy get cumin pappadums, sometimes garlic
flavoured. Few inches of oil on the stove top, dip them in, they expand in
about 2 seconds and done.

Mr Libido Incognito wrote:
> I fried up some at home tonight...I tried dipping them in Salsa and a
> antipasto sauce...both were pretty good...What do you dip them in?

Usually eat them with something like a curry, something spicy and juicy.

But more often than not, we eat them plain because we get the spicier
kinds with seeds and such. We cook them up over a flame, break them into
pieces, put them in a bowl and eat them while watching TV like popcorn,
as a snack.

Melondy

"Mr Libido Incognito" > schreef in bericht
...
>I fried up some at home tonight...I tried dipping them in Salsa and a
> antipasto sauce...both were pretty good...What do you dip them in?

chutneys
raitas
or serve them with a tomato-chickpea stew

Mr wrote on Sun, 18 Mar 2007 03:36:51 GMT:

MLI> I fried up some at home tonight...I tried dipping them in
MLI> Salsa and a antipasto sauce...both were pretty good...What
MLI> do you dip them in?

You don't need to dip them in anything but Indian Raita is quite
good (grated cucumber, yoghurt and possibly, gram masala and
salt). Grated onion soaked with lemon juice before mixing with
the yoghurt also works. Since poppadums are very brittle you
don't want a very thick sauce. The thinner Indian chutneys work
too; Major Grey's is good.

The traditional way to prepare popadums (how many "p"s is open
to argument and they are also called papads) is to fry the
store-bought ones (nobody makes their own) in oil until they
puff up. Those who want lower fat can nuke them. A 4 inch
popadum needs about 40 seconds and a 6 inch one about a minute
but cooking should initially be done by inspection since they
burn easily.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"Mr Libido Incognito" > wrote in message
...
>I fried up some at home tonight...I tried dipping them in Salsa and a
> antipasto sauce...both were pretty good...What do you dip them in?

I like to dip 'em in chutneys--tamarind and jalapeno mint being two of my
favorites.

Mary

"MareCat" > wrote in message
. ..
> "Mr Libido Incognito" > wrote in message
> ...
>>I fried up some at home tonight...I tried dipping them in Salsa and a
>> antipasto sauce...both were pretty good...What do you dip them in?
>
> I like to dip 'em in chutneys--tamarind and jalapeno mint being two of my
> favorites.
>
> Mary
>


Do they taste anything like tortillas? What section of the store are the
usually in?

Phyllis Stone wrote:
> "MareCat" > wrote in message
> . ..
>> "Mr Libido Incognito" > wrote in message
>> ...
>>> I fried up some at home tonight...I tried dipping them in Salsa and a
>>> antipasto sauce...both were pretty good...What do you dip them in?
>> I like to dip 'em in chutneys--tamarind and jalapeno mint being two of my
>> favorites.
>>
>> Mary
>>
>
>
> Do they taste anything like tortillas? What section of the store are the
> usually in?
>
>

They are 'nuttier' than flour tortillas. And if you get the spicey or
flavored kind, they are very different. I don't see them often in
regular grocery stores. I've found them in the ethnic section and
sometimes a store will have all their 'flatbreads' in one spot. They are
a type of crisp Indian (as in India) bread, almost cracker-like.

Melondy

"Phyllis Stone" > wrote in message
et...
>
> "MareCat" > wrote in message
> . ..
>> "Mr Libido Incognito" > wrote in message
>> ...
>>>I fried up some at home tonight...I tried dipping them in Salsa and a
>>> antipasto sauce...both were pretty good...What do you dip them in?
>>
>> I like to dip 'em in chutneys--tamarind and jalapeno mint being two of my
>> favorites.
>>
>> Mary
>>
>
>
> Do they taste anything like tortillas?

Not really. As Melondy said, they're nuttier than tortillas and also very
flat and crisp.


> What section of the store are the usually in?

In the Indian foods section (U.S. supermarkets). Papadums and chutneys are
typically served before the meal in Indian restaurants the same way chips
and salsa are served before the meal in Mex/Tex-Mex places.

Mary

On 18 Mar 2007 04:24:02 -0500, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>>>> I fried up some at home tonight...I tried dipping them in Salsa and a
>>>>> antipasto sauce...both were pretty good...What do you dip them in?
>>>>
>>>> What the heck is that?????
>>>
>>> What the heck is WHAT? Pappadums? Salsa? Antipasto sauce?
>>>
>>> What are you asking?
>>>
>> Pappadums
>
>http://en.wikipedia.org/wiki/Pappadum
>
I already found it, thanks. Never heard of them before.

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On Mar 18, 7:50 am, "Peter" > wrote:
> "Mr Libido Incognito" > wrote in 0...
>
> >I fried up some at home tonight...I tried dipping them in Salsa and a
> > antipasto sauce...both were pretty good...What do you dip them in?
>
> No dipping for me. I usualy get cumin pappadums, sometimes garlic
> flavoured. Few inches of oil on the stove top, dip them in, they expand in
> about 2 seconds and done.

I like them either in the toaster or microwave. 20-50 seconds, and
they're fun to watch. I'm easily amused<g>
Then nibble them plain.
maxine in ri

Phyllis Stone wrote on 18 Mar 2007 in rec.food.cooking

>
> "MareCat" > wrote in message
> . ..
> > "Mr Libido Incognito" > wrote in message
> > ...
> >>I fried up some at home tonight...I tried dipping them in Salsa and
> >>a
> >> antipasto sauce...both were pretty good...What do you dip them in?
> >
> > I like to dip 'em in chutneys--tamarind and jalapeno mint being two
> > of my favorites.
> >
> > Mary
> >
>
>
> Do they taste anything like tortillas? What section of the store are
> the usually in?
>
>
>

No they don't taste anything like tortillas or any corn chip...They are
made from lentil flour and rice flour with some baking soda plus Indian
Spices...They are very crispy and brittle when cooked and also fairly
brittle when you buy them...so check the package before purchasing so you
get whole papads or papadums. Several flavours were availible...black
pepper, green pepper and garlic...probably more flavours if you shopped at
an Indian Grocery Store. I believe they are crisper,less salty and less
greasy than Potato chips.

I tried cooking them by 2 different cooking methods...lightly brushed in
oil and nuked and by frying them in a pan with oil. The nuke method seemed
greasier and not as crisp as the pan fried method. Plus it took about a
minute and a half per disc. The pan fried took say 4 minutes for my stove
to get the oil to temp and then maybe 5 seconds per side to cook the
discs. So total cooking time per disc was 10 seconds or less. Put these in
the hot oil and remove them using tongs...Watch them like hawks as the
burn REAL quick. Even the dark brown ones taste nasty.

Up here in Canada the prices range from 99 cents per pack of ten to $3.00.
An added good thing is some brands are garuanteed Gluten free (Patel
brand; the $3.00 ones). They are all probably gluten free but not much
info on the companies so hard to find english webpages on them as they are
Indian Companies and only give minimal nutritional info on the packages.
If they were way less carbier they'd make an excellent snacking food; as
they are fairly carb heavy probably due to the rice flour.

2 or three of the discs fried up and served with a dip would make a good
snack. I cooked up 4 this morning and they filled me right up without a
dip. So 2 with a dip would work out ok.

"Phyllis Stone" > wrote in message
et...
>
> "MareCat" > wrote in message
> . ..
>> "Mr Libido Incognito" > wrote in message
>> ...
>>>I fried up some at home tonight...I tried dipping them in Salsa and a
>>> antipasto sauce...both were pretty good...What do you dip them in?
>>
>> I like to dip 'em in chutneys--tamarind and jalapeno mint being two of my
>> favorites.
>>
>> Mary
>>
>
>
> Do they taste anything like tortillas? What section of the store are the
> usually in?


Pataks brand stuff is in alot of grocery stores, in the asian or 'import'
section. Not a big fan of that brand compared to some others found at indian
specielty food stores (and they don't have cumin flavour), and a friend in
Ottawa has some sort of bugs in her Patak's pappadum box, still alive. She
reported it to the store and patak's but had burned the entire box in her
fireplace before being able to record the UPC.

They taste a bit like tortillas I guess, lighter texture.

I am suddenly reminded that an indian diner visited a while back served them
with pickled julienned carrots.

On Sun, 18 Mar 2007 12:19:56 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Mr Libido Incognito >
:
>
>> I fried up some at home tonight...I tried dipping them in Salsa and a
>> antipasto sauce...both were pretty good...What do you dip them in?
>
>I like salsa. Never tried them with antipasto sauce. I also like to eat
>them with 3 pepper hummus. The recipe below is pretty tasty and I use it
>often. From another RFC poster. Pete posted this in AFD last year.
>
> -= Exported from BigOven =-
>
> Roasted Red Pepper Dip

Wow. That sounds really tasty, and purty damned healthful too. Ta!

TammyM

> On Mar 18, 7:50 am, "Peter" > wrote:
>> "Mr Libido Incognito" > wrote in
>> 0...
>>
>> >I fried up some at home tonight...I tried dipping them in Salsa and a
>> > antipasto sauce...both were pretty good...What do you dip them in?
>>
>> No dipping for me. I usualy get cumin pappadums, sometimes garlic
>> flavoured. Few inches of oil on the stove top, dip them in, they expand
>> in
>> about 2 seconds and done.
>
> I like them either in the toaster or microwave. 20-50 seconds, and
> they're fun to watch. I'm easily amused<g>
> Then nibble them plain.
> maxine in ri

I like them fried, never tried the toaster. But microwaving? Wouldn't that
make them soggy?

e.

elaine > wrote:

>I like them fried, never tried the toaster. But microwaving? Wouldn't that
>make them soggy?

Nope, they come out perfect. You do have to do them one at a time
though.

Steve

elaine wrote on Sun, 18 Mar 2007 19:10:25 -0400:
e> I like them fried, never tried the toaster. But
e> microwaving? Wouldn't that make them soggy?

Why on earth would you think that and why ask the question
without trying for yourself :-) ?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On Mar 17, 11:36 pm, Mr Libido Incognito > wrote:
> I fried up some at home tonight...I tried dipping them in Salsa and a
> antipasto sauce...both were pretty good...What do you dip them in?

Coriander chutney (purchased). Onion chutney (homemade).

Cindy Hamilton

On 2007-03-18, TammyM > wrote:

> Wow. That sounds really tasty, and purty damned healthful too. Ta!

Yep, they are. They're also very thin like a potato chip and can be
quite spicy.

nb

Mr Libido Incognito wrote:
>> I fried up some at home tonight...I tried dipping them in Salsa and a
>> antipasto sauce...both were pretty good...What do you dip them in?

I use a fruit salsa. I especially like peach.

--�

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)