This Month
Soon Celebrating 20 Years Publishing Food Magazines!
May celebrates Mother's Day, the Anniversary of the birth of the Jewish Homeland and State of Israel, and Memorial Day...When I started publishing in June 1999, all we had was a used computer that we bought for $100. I paid for the printing of our first magazine for the first year out of my day job paycheck. I left my day job on Memorial Day Weekend 2001.
*READ our SPRING 2019 issue of Taste of Schenectady® and Beyond© magazine online for FREE, and remember those who gave the ultimate sacrifice for our Freedom, as well as our Veterans!
Certified Food Protection Professionals (CFPP) like myself play a vital role for all people who seek sustainable food.
During the Vietnam War, Cambodia made a secret deal with Communist Hanoi for the purchase of rice to open its port for weapons shipments to the Viet Cong (1957 to 1976).
U.S. troops have fought to ensure that global citizens have access to energy, food, medicine, shelter, safety and transportation of railways and transit—endangered by despots, terrorists, and tyrants.
Enjoy the articles and recipes in this issue. But most importantly this Memorial Day and D-Day (June 6th), let’s not forget the sacrifice of our USA veterans, who fought Communism, Fascism and Nazism.
In this issue
Continuing To Cook Indian Cuisine
Spring and Summer are times to commemorate the many sacrifices that Americans have made in helping indigenous people around the world—especially in Europe, the Middle East, North Africa, and Southeast Asia.
We began our focus on Southeast Asia in the last issue with the history of Punjab Pakistan and India, Bangladesh, West Bengal and the British East India Company (EIC)...CARDAMOM POWDER from scratch? I'll be honest, usually when I toast cardamom pods (to crack and use the seeds), and toast; fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and melange peppercorns, I do not grind these aromatic seeds (used in Indian cooking) into a fine powder, because I like a little texture. The aroma of fresh ground cardamom powder permeates the air and envelopes everyone present to be filled with ectasy or at least feel euphoric --- a natural "high"!
Thanks for reading Taste of Schenectady® and Beyond© magazine!
Gourmet Food as Community
Food has a special ability to bring people together. I often find this in my own life and I hope you will find that this online community feels just as welcoming as a real kitchen. For me, cooking and dining together builds the best communities, so savor the flavor of Taste of Schenectady®
Step-by-Step Cooking
I work to make the recipes in Taste of Schenectady® and Beyond accessible for beginners. Have you ever wondered how to make Chicken Tandoori, Tikka, the Raita, and Red Onion Chutney served on Indian restaurant buffets? The recipes are a lot of fun, and the secrets are revealed in this issue of Taste of Schenectady®
SPRING/SUMMER 2019 ISSUE
Read for FREE On-line!
ARE YOU PLANNING AN EVENT?
Organizations can post their FREE event listings on TasteDineandShop.com below. The website is also available to gourmet shops and restaurants to list their business and one photo for FREE!