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sherlock
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Posted on 11-30-12 2:02
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Nepal ma hunda sukeko macha, matar ra alu ko tarkari w/ golbheda ko achar and jhaneko daal used to be worth dying for. Does anybody know about the species of fish? A local Chinese market sells tons of dried sardines but it's typically used to make machako achar.
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Vhootee
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Posted on 11-30-12 2:21
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Well
You'll have to be careful with the amount of salt, which is used to preserve it. As far as I know, our people use no salt or maybe very little during the smoking process and hence it can be used to make achar and stuff. Last time I tried one of these chinease one, it was simply too salty. You can get rid of some of it if you soak it in the water for a while, but that is too much work.
Careful with the salt.
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magorkhe1
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Posted on 11-30-12 3:38
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As you said worth dying for and go for it.
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sherlock
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Posted on 11-30-12 4:50
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vhootee, you must've tried anchovies (worst pizza topping, up there with mushrooms and olives). Those are extremely salty.
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Vhootee
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Posted on 11-30-12 5:00
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Riddle,
I'm aware of anchovies. 2 types of dried fish that I tried (not anchovies) were bothe extremely salty.
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sherlock
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Posted on 11-30-12 5:08
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I see. We've bought some fish from a local Chinese market here and they weren't that salty.
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no_more_crush
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Posted on 11-30-12 5:18
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This combination is awesome for a day like today in bay area. go rId go!!
sukeko maacha, matar ra alu ko tarkari w/ golbheda ko achar , jhaneko daal, suddha ghiu w/ rayo ko saag.
reminds me of rainy days back home
Happy rainy/wet weekend
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