What's Karangi Dude Cooking?

[SableSprings]

Has anybody found a source for finger limes in the U.S.? Since both Sharkey and Karangi Dude noted them in this thread I've been on the lookout. I suspect Oregon will be the last place in the world they will be shipped.

On a trip to San Francisco a couple of weeks ago we stumbled across finger limes being sold at the Embarcadero (sp?). I just happened to notice some in a display case of a little shop in the old terminal that specializes in fresh mushrooms...not sure what the connection was...but I was a happy camper! In addition, I thought they were quite a bargain from what I had envisioned...in fact down right cheap. Less than $4 US for 8 finger limes.

We took our little bag of them and had lunch at the Slanted Door. I couldn't resist cutting some of the finger limes open and squeezing out beads on various appetizer dishes the four of us had ordered. Great fun & really good food - our conclusion: lime beads are a splendid addition on anything that works with citrus flavors. And of course the waiter commented..."yeah, finger limes are great." as if they were an everyday item for him, go figure.

Just thought I'd keep this fabulous foodie thread alive and let those of you looking for finger limes in the U.S. know that there's hope... oh, and ...

They grow them in California and you can mail order from Shanley Farms
Shop With Us
I think they probably sell them at places like Uwajimaya in Seattle.

edit: or it looks like you can get a tree from Sur la Table and grow your own. Probably a cheaper way to go!

Thanks for giving us some other finger lime options Deejayoh!

[UtahBeehiver]

To bring Karangi Dude's threads (Cooking and 48" Oven) back to front. Gulf and I, with the permission from Karangi Dude, have restored his two key threads. Enjoys his cooking skill and learn from his building knowledge.

[oasiscdm]

Russel you and Gulf are my heros.
This forum has not been the same since Karangi disappeared. Must touch base now he lives in my neck of the woods and see what he is up to

[Karangi Dude]

Thank you

Gulf (Joe) and UtahBeehiver (Russell) for restoring this thread and for inviting me back to the forum

I hope there is something of interest in this thread for our readers

I look forward to posting some more recipes in the future

Cheers

Doug
Karangi Dude

[oasiscdm]

yay welcome back

[TropicalCoasting]

Great to have you back looking forward to more mouth watering photos

[Karangi Dude]

Hazelnut Dessert Pizza
(with a handle)

Hazelnut spread mixed chopped nuts and piped maple infused whipped cream

Stretch normal pizza dough and pinch dough together to create several little handles
Brush dough with melted butter and drizzle with a little olive oil
Cook in an oven with a little sting out of it (not quite as hot as you would other pizzas I always cook dessert pizza this way)
Cook until it is golden brown and remove from the oven
Spread with hazelnut spread and sprinkle with chopped nuts
Cut each piece so that forms a little handle and serve with a dollop of whipped cream
For the maple infused cream pour a little pure maple syrup into thickened cream mix lightly and let rest before whipping

Other version instead of chopped nuts use sliced fresh (in season) strawberries

[Fireup]

Thank you for sharing all of these recipes! Some real mouth watering goodness here

[Karangi Dude]

Salumi season,

Its winter here in Victoria South Eastern Australia the perfect time to do some Salumi we do this every year about this time.
We made about 30kg (66lb) of cured meats mainly pork

5 Different kinds of Salami, (Fennel, Chilli, Mild, Red Wine & Pepper and Fennel & White Port)
3 Different Capocollo (Pepper, Chilli & Honey and Mustard)
1 Pancetta
2 Guanciale (pigs cheek) it is like bacon that you use for classic Carbonara
2 Duck breast Proscuitto

We hand picked our home grown wild fennel for the Finocchiona Salami and used our home grown Chillies as well in the Chilli Salami and Chilli Capocollo

It will take about 8 to 10 weeks to dry cure then will be put in cryovac and stored away for later use

Cheers Doug

[Karangi Dude]

Confit Duck Pizza

Normal pizza dough spread a little grated mozzarella cheese over the dough then shred some pre cooked confit duck (leg and thigh) and some of the duck fat over the top the duck fat will give it flavour and some moisture, cook in the oven as normal (don't over cook as the meat is already cooked)

When cooked remove from the oven and dress the pizza with baby rocket, home made duck breast prosciutto sliced very thinly and sprinkle some crumbled soft goats cheese on top

Note: If you can't cook confit duck you can buy it at some super markets or delicatessens already cooked, you can substitute duck breast prosciutto with thinly sliced pancetta

[Karangi Dude]

Gozleme

My take on a Turkish Gozleme using pizza dough and cooking in the oven not fried as they usually are
Lamb Mince; cook diced onions in olive oil add crushed garlic when translucent add the mince and brown then add Middle Eastern spices such as turmeric, coriander, oregano etc. season with salt and black pepper, fry off until everything is aromatic then add some beef stock and simmer until all the liquid is evaporated remove from heat and let cool
Stretch out a dough ball to about 13'' and put some of the lamb filling on one half then sprinkle on some grated mozzarella cheese top that with some fresh diced spinach and some Greek Feta cheese
Fold over the dough and crimp to seal the edge cut a couple of slits in the top to let the steam out and cook in the oven until golden brown don't over cook remove from oven and brush with melted butter let cool and cut into slices and serve with a squeeze of fresh lemon

[cobblerdave]

Gday
mmmmmmmm...... wrong thing to read this late in the morning.... you’ve got me hungry now
regards Dave

[Karangi Dude]

Hey Dave,
How are things with you? still cooking up a storm in that oven of yours I hope

Cheers Doug

[cobblerdave]

Hey Dave,
How are things with you? still cooking up a storm in that oven of yours I hope

Cheers Doug

G’day Doug
Im afraid I’m a bit like you these last few years. Illness has slowed me down and I’ve hardly had the oven flashed up. I’m coming good bit by bit and every day I can roll out of bed and put me boots on is a goodn’.
Hang in there
remember age and treachery will always overcome youth and skill
regwrds Dave