tag:blogger.com,1999:blog-6620985028683403213.post3762472572761255405..comments2023-12-01T22:20:19.048-08:00Comments on Here Be Dragons: Hoentay Hootenanny! matthttp://www.blogger.com/profile/07307790719332589181noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6620985028683403213.post-21849288011644796002023-12-01T22:20:19.048-08:002023-12-01T22:20:19.048-08:00The local name for dried turnip leaves is called &...The local name for dried turnip leaves is called "LOM" and as per my grandma it will taste best if you soak it in cold/room temperature water until its soft, that way it will retain its original color, freshness an taste. You can also shred turnip instead of chopping. You can also flatten the dough as much as you can so that it will not be hard when you eat. Thank you and enjoy Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6620985028683403213.post-23641154071078207302023-04-30T10:47:09.991-07:002023-04-30T10:47:09.991-07:00It's an interesting one, oh! never ever cook d...It's an interesting one, oh! never ever cook dried turnip leaves (Lom) it will give bad aroma, rather soak it in a warm water for some time before chopping and mincing. I think you guys used reddish not turnip, reddish will gave totally different taste. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6620985028683403213.post-23453482309592063452023-01-06T05:37:03.539-08:002023-01-06T05:37:03.539-08:00It looks cute. Coming from the village where the d...It looks cute. Coming from the village where the dish actually hails from I praise you for trying. The entire process of making it usually takes about an entire day much to our dismay 😖Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6620985028683403213.post-59955773044904622892018-02-28T11:45:53.633-08:002018-02-28T11:45:53.633-08:00Hey! Nice post. I had to smile a lot :)
How many p...Hey! Nice post. I had to smile a lot :)<br />How many people does that recipe serve? Thanks!Anonymoushttps://www.blogger.com/profile/14458985078921150182noreply@blogger.comtag:blogger.com,1999:blog-6620985028683403213.post-81009896997129211962012-11-05T23:21:31.029-08:002012-11-05T23:21:31.029-08:00Thanks for the tip, Carolyn. Unfortunately, wax pa...Thanks for the tip, Carolyn. Unfortunately, wax paper is not to be found in Bhutan. We've seen aluminum foil and saran wrap, but it's very expensive. There aren't really many ovens here (certainly not in any Bhutanese home), hence the absence of baking paraphernalia. matthttps://www.blogger.com/profile/07307790719332589181noreply@blogger.comtag:blogger.com,1999:blog-6620985028683403213.post-27545039074674996862012-10-28T10:42:03.557-07:002012-10-28T10:42:03.557-07:00Emily, if you have to roll something out like a pi...Emily, if you have to roll something out like a pie crust dough, first flatten the dough with your hands. Then put down a sheet of wax paper (or similar thing) put the flattened dough in the middle of that sheet.. put another sheet of wax paper on top. Roll out the dough between the 2 sheets of wax paper..sometimes I flip it over as I roll it. Then when it is the right size, peel of the top sheet. Then you can transfer or work with it on the one sheet.. easier to handle. CC Whitehttps://www.blogger.com/profile/06003061571177606785noreply@blogger.com