fresh tumeric confirmed
Jake Pine was looking for fresh tumeric having enjoyed cooking with it while on vacation in Hawaii. Someone suggested Patel Market in Queens/Jackson Heights on 74th street 1.5 blocks north of Roosevelt ave. Just wanted to mention that I confirmed that Patel has it. They call it yellow haldi. For those who haven't seen it before, it looks like miniture ginger roots. or dried agave worms. I haven't cooked with it yet, but the smell is much lighter and fresher than the usual tumeric powder. and as the other poster mentioned, it looks orange inside.
BTW Jake, they do nearly always have fresh lemongrass too. Plus the lemon grass can be found at the Pacific Market Chinese grocery nearby on Broadway.
No malasalas or malasadas, or whatever those pastries are called, to report.
re: jen kalb
if you've got stale white bread and want to put it to use, tear it up into pieces of - oh about an inch square. the more absorbent the bread the better; tear up enough to fill, say half a wok with the bread. put enough vegetable oil (at least a table spoons worth) to cover the bottom of your pan, and mix in a tea spoon worth of mustard seeds till they're all coated with oil. cover the pan, put up the flame and let the mustard seeds pop (you are flavouring the oil). once the mustard seeds have finished popping, turn off the flame. put in two small, finely chopped onions and one finely chopped green chilli. turn the flame back up and sautee onions till translucent. turn off (or turn to v. v. low) the flame, put in 1/2 tbsp of turmeric, and fry for thirty seconds, anxiously stirring so as to not burn the turmeric. now add the bread, with half a tbsp of salt and a quarter table spoon of sugar. mix sauteed onions in well with the bread, cover the pan, and cook on a low to medium heat till the bread is nice and soft. sprinkle with finely chopped fresh coriander leaves; you might need more salt to taste.
we'd always get rid of the stale bread this way; you might add more green chillies if you want it hotter.
and tell me how you made out.
I've seen it regularly at Whole Foods (haven't checked in awhile but they always had it when I looked.)
Thanks for the tips.
I dont think, however, that we are all talking about the same thing here. Some people are talking about dried, others are talking about fresh tumeric root. I was asking about fresh. Obviously recipes for one do not translate to the other. As far as the fresh goes, I found the flavor to be minimal but nice and the color to be wonderful.
Thanks wrayb for looking.