Sorry I'm so late to this, but I read it last week, and I've been wanting to make this ever since! The video is so wonderfully surreal, too. I love the playfulness and joy in this one.
I have that Madhur Jaffrey cookbook, love every recipe and yes, every single aubergine dish I ever cooked looks like grey sludge, thankfully looks aren't everything!
I absolutely believe that this is the aubergine dish I've been waiting for, I now find myself desperate to try it (and with absolutely no desire to commit the time to making it – wanna fly to England?)
The frequent repeat of the name of the dish, The Lake Palace Hotel’s Aubergine Cooked in the Pickling Style, reminds me of an old episode of All in the Family.
In the episode, Edith is trying to tell Archie about a sale on Kling Peaches in Heavy Syrup. Her story involves her repeating the phrase “Kling Peaches in Heavy Syrup” over and over, until Archie tells her to stop saying “Kling Peaches in Heavy Syrup”. He then asks her a question—the being “Kling Peaches in Heavy Syrup”.
It may not sound like it, but it was really funny.
Because of this reference in my head, plus the fact that I don’t like eggplant, ditto Indian food, I found this post to be very funny!
“then it’s a race to let it finish cooking before you eat it all” - that is the best commendation imaginable for the Lake Palace Hotel’s Aubergine Cooked in the Pickling Style! Your description of it really makes me want to taste it!
Thanks Teri. It was supposed to be funny and I wanted to write it just so I could say the lake palace hotel’s aubergine cooked in the pickling style over and over because it was fun, but then I got really into talking about indian food and it started to get more serious. Now i gotta watch that episode of a i t f. Sorry to hear you don’t like indian food, now let me tell you about a recipe i really love called…
Oh, good! I have an unfortunate tendency to laugh at things that are not intended to be funny, so I didn’t want to just say, lol. Yes, if you can find that episode of a I t f, I think you’ll appreciate it. 🍆
I adore Jaffrey but only make her simpler recipes. You’d enjoy Sara Franklin’s biography THE EDITOR, about Judith Jones, who launched Jaffrey and many other big names.
Perhaps The Lake Palace Hotel’s Aubergine Cooked in the Pickling Style can best be described as looking like Carl Showalter after being put through the wood chipper in Fargo.
Mr. Cardamom sounds familiar :-)
Sorry I'm so late to this, but I read it last week, and I've been wanting to make this ever since! The video is so wonderfully surreal, too. I love the playfulness and joy in this one.
I have that Madhur Jaffrey cookbook, love every recipe and yes, every single aubergine dish I ever cooked looks like grey sludge, thankfully looks aren't everything!
I absolutely believe that this is the aubergine dish I've been waiting for, I now find myself desperate to try it (and with absolutely no desire to commit the time to making it – wanna fly to England?)
I mean, yes? Yes I do.
Delightful. You really understand delightful.
Ha! Thanks Billy
The frequent repeat of the name of the dish, The Lake Palace Hotel’s Aubergine Cooked in the Pickling Style, reminds me of an old episode of All in the Family.
In the episode, Edith is trying to tell Archie about a sale on Kling Peaches in Heavy Syrup. Her story involves her repeating the phrase “Kling Peaches in Heavy Syrup” over and over, until Archie tells her to stop saying “Kling Peaches in Heavy Syrup”. He then asks her a question—the being “Kling Peaches in Heavy Syrup”.
It may not sound like it, but it was really funny.
Because of this reference in my head, plus the fact that I don’t like eggplant, ditto Indian food, I found this post to be very funny!
Your commitment to repeating “The Lake Palace Hotel’s Aubergine Cooked in the Pickling Style” is truly…amazing, Anna! The dish sounds delicious!
Haha. It's definitely ...something. I just didn't want anyone to forget the name.
“then it’s a race to let it finish cooking before you eat it all” - that is the best commendation imaginable for the Lake Palace Hotel’s Aubergine Cooked in the Pickling Style! Your description of it really makes me want to taste it!
I heartily recommend you try the lake palace hotel’s aubergine cooked in the pickling style, Wendy.
Thanks Teri. It was supposed to be funny and I wanted to write it just so I could say the lake palace hotel’s aubergine cooked in the pickling style over and over because it was fun, but then I got really into talking about indian food and it started to get more serious. Now i gotta watch that episode of a i t f. Sorry to hear you don’t like indian food, now let me tell you about a recipe i really love called…
Oh, good! I have an unfortunate tendency to laugh at things that are not intended to be funny, so I didn’t want to just say, lol. Yes, if you can find that episode of a I t f, I think you’ll appreciate it. 🍆
The Lake Palace Hotel’s Aubergine Cooked in the Pickling Style sounds absolutely outstanding! Aubergine and ginger together can be magical.
Oh it is, it is, and fun to say, too
I adore Jaffrey but only make her simpler recipes. You’d enjoy Sara Franklin’s biography THE EDITOR, about Judith Jones, who launched Jaffrey and many other big names.
Looking it up now, thanks Rona
Perhaps The Lake Palace Hotel’s Aubergine Cooked in the Pickling Style can best be described as looking like Carl Showalter after being put through the wood chipper in Fargo.