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how to: wash your hands and vessel first onion, cabbage, carrot salt, pepper, oregano (use from yard) sauerkraut calculator for how much salt let sit in salt for half an hour then moosh and put in jar then let it sit for 2-5 days with r's jar weights and lids

3 tablespoons (45ml) soy sauce (see note) 3 tablespoons (45ml) water 2 tablespoons (30g) sugar 1 teaspoon (5ml) fish sauce 1 medium clove garlic (5g), finely grated 2 tablespoons (30ml) vegetable oil 10 ounces (285g) small Yukon Gold potatoes, rinsed and halved 1 tablespoon (15ml) toasted sesame oil 1 tablespoon (6g) toasted sesame seeds In a small bowl, whisk together soy sauce, water, sugar, fish sauce, and garlic until sugar is dissolved, about 30 seconds. Set aside. Pour oil into a 3-quart saucier or saucepan. Add potatoes, arranging them cut-side down in a single layer. Set saucier over medium-high heat and cook, uncovered, until potatoes are light golden-brown on cut-side, 5 to 6 minutes. Lower heat to medium-low, add soy sauce mixture and stir to combine with potatoes. Cover saucier with a lid, and cook until potatoes are completely tender and offer no resistance when pierced with a cake tester or paring knife, about 10 minutes. Remove lid and increase heat to high. Cook, uncovered, stirring constantly with a heat-resistant rubber spatula, until liquid has reduced and thickened to a sticky caramel consistency that fully glazes the potatoes, 1 to 2 minutes. Remove from heat, and transfer potatoes to serving bowl. Drizzle with sesame oil, sprinkle with sesame seeds, and serve. NOTES: You can use joseon ganjang (Korean soy sauce made from soy alone), yangjo ganjang (Korean soy sauce made from soy plus wheat), or even Japanese soy sauce here, if that's what you have. See our guide to the Korean pantry for more on the most common varieties of Korean soy sauce. Look for potatoes that are about 1 1/2 inches in diameter. If you can't find small potatoes, cut larger Yukon Golds into 1 1/2-inch pieces. ➤ mark made this and it was delicious!

For the Pancakes: 2 cups all-purpose flour, plus extra for dusting work surface 1 cup boiling water Up to 1/4 cup toasted sesame seed oil 2 cups thinly sliced scallions salt For the Dipping Sauce: 2 tablespoons soy sauce 2 tablespoons Chinkiang or rice wine vinegar 1 tablespoon finely sliced scallion greens 1/2 teaspoon grated fresh ginger 2 teaspoons sugar To Cook: 1/4 cup vegetable oil Kosher salt Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge. Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk. Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls. In a small bowl, whisk together sauce ingredients and set aside at room temperature. Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.

Mix together: 1/2 cup olive oil 1/4 cup honey 3/4 cup cider vinegar 1 Tbsp water Salt Pepper (can heat until honey fully dissolved) Add to sauce: 1 cup onion 1 cup green pepper 1 cup celery 1 can black beans 1 can lentils 1 can corn niblets (can drain excess juice) Store in fridge up to 3 weeks. Eat with tortilla chips.

2 pounds tomatoes (6 medium or 4 large) 1 medium eggplant (1 pound), diced into ½-inch cubes 1 large bell pepper (about 8 ounces), cut into 3/4-inch squares 1 medium-to-large zucchini (about 16 ounces), diced into 1/2-inch cubes 5 tablespoons plus 1 teaspoon extra-virgin olive oil, divided 3/4 teaspoon fine sea salt, divided, more to taste 1 medium yellow onion, chopped 4 cloves garlic, pressed or minced 1/4 cup chopped fresh basil 1/4 teaspoon red pepper flakes, more or less to taste 1/4 teaspoon dried oregano Freshly ground black pepper, to taste Preheat the oven to 425 degrees with one rack in the middle of the oven and one in the upper third. Blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside. Chop the zucchini, eggplant, and pepper. On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside. On the other baking sheet, toss the bell pepper and zucchini with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes. Meanwhile, warm 2 tablespoons of the olive oil in a large soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes. Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes and reduce the heat to maintain a gentle simmer. Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack. Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce. Let the zucchini and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld. Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil, and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt and black pepper.

1 1/2 pounds tomatillos, husks removed, split in half (680g; about 10 medium) 1 medium white onion, peeled and split in half (about 6 ounces; 170g) 2 to 4 Serrano or jalapeño chilies (adjust according to spice tolerance, remove seeds and ribs for milder spice), split in half 10 to 15 sprigs cilantro, tough lower stems discarded 1 tablespoon vegetable oil Kosher salt Adjust oven rack to 4 inches below broiler and preheat broiler to high. Place tomatillos, onion, and chilies on a foil-lined rimmed baking sheet. Broil until darkly charred and blackened on top and tomatillos are completely tender, 6 to 12 minutes Transfer vegetables and their juice to a blender, food processor, or the cup of an immersion blender. Add half of cilantro. Blend in pulses until a rough puree is formed. Heat oil in a medium saucepan over high heat until shimmering. Pour salsa into the hot oil all at once (it will steam and sputter). Immediately start stirring and continue to cook, stirring, until salsa is darkened and thick enough to coat the back of the spoon, about 3 minutes. Remove from heat. Finely chop remaining cilantro and stir into salsa. Season to taste with salt. Let cool, then serve. Salsa can be stored in the refrigerator for up to 5 days. Can also be stored in freezer. ➤ (the lobster made this for us and it was delicious!)

1 red onion, finely diced 15 whole black peppercorns 15 whole allspice berries 4 bay leaves 1/3 cup juice from 1 grapefruit (2 1/2 ounces; 80ml) (see note) 1/3 cup juice from 1 to 2 oranges (2 1/2 ounces; 80ml) (see note) 1/3 cup juice from 4 to 5 limes (2 1/2 ounces; 80ml) (see note), plus a little extra just in case Salt Place onion, peppercorns, allspice, and bay leaves in a small saucepan and cover with water. Bring to a boil over high heat. Remove from heat, drain carefully, and transfer onions to a sealable container, such as a Mason jar. Add grapefruit, orange, and lime juice. Onions should be submerged at this point; if they aren't, top off with extra lime juice. Stir to combine, season to taste with salt (they should be quite salty—use about 1 teaspoon of kosher salt or 1/2 teaspoon of table salt), cover, and refrigerate until color deepens, about 2 hours. Onions can be stored in the refrigerator for up to 2 weeks. Do not eat peppercorns, allspice berries, or bay leaves. ➤ (the lobster made this for us and it was delicious!)

8 persian cucumbers 0.5 cup green onions 2 tbsp garlic 1.5 tbsp white vinegar 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp korean chili flakes 1 tbsp sesame seeds 1 tsp sugar Slice the cucumbers, pat dry, and toss with salt. Let sit for 15 minutes, then rinse off salt and pat dry again. Combine ingredients in a bowl, toss, and store overnight in the fridge.

<blockquote> 1 jalapeño pepper, cut into 1/4-inch rings 2 large red onions, finely sliced (about 1 quart) 1 cup distilled white vinegar 2 teaspoons kosher salt 1 cup water 1 cup sugar Place jalepeño and onions in a medium mixing bowl. Heat vinegar, water, sugar, and salt in a small skillet over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over onions. Press onions down with a spoon until submerged. Place a double layer of paper towels on top of onions and press down until completely saturated in liquid to keep onions submerged. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. Onions will keep indefinitely in a sealed container in the refrigerator.</blockquote>

1 1/2 pounds new potatoes, chopped 1/2 cup diced red onions 2 stalks celery, diced 2 tablespoons capers 1/4 cup olive oil 1/4 cup stone ground mustard 2 tablespoons honey Watercress Salt and pepper 1) Chop potatoes into about 1/2 inch pieces and boil in salted water until tender, about 8-10 minutes. 2) Meanwhile, dice up red onion and celery. 3) Whisk together olive oil with mustard and honey. 4) When potatoes are done, drain well and add to bowl with other veggies. Pour in dressing and stir well to mix. 5) Add capers and season salad with salt and pepper. 6) Serve salad with fresh watercress.

10 cups chopped skinned tomatoes 4 cups chopped onions 4 cups chopped peppers 5-8 hot peppers 19 whole garlic cloves, pierced 3 tsp pickling salt 1/3 cup vinegar 1/2 tsp cumin 1/2 tsp chili powder 1 can tomato paste Combine. Cook gently about 15-20 minutes or until desired consistency. Remove garlic before putting in hot jars to seal. (nb probably should give it a water bath for extra safety....)

Cook 8 potatoes and cube them. Grate 2 cups cheese. Chop: 3 green onions 1 tomato 1/4 cup parsley 1 stalk celery Mash potatoes with: 6 Tbsp butter 1 tsp garlic powder 1 tsp salt 1/4 tsp cayenne 1/4 tsp black pepper 1 cup milk/cream Add veggies and 1 cup cheese to mashed potatoes. Put in serving dish. Top with remaining cheese and bake at 400 for 20 min.

1 lb cranberries 2 oranges including peel 2 apples including peel 1 cup sugar grind together the fruit in a food chopper and stir in sugar

1/4 cup (1/2 stick) butter 1 large shallot, chopped 1 teaspoon cumin seeds 6 cups fresh corn kernels (cut from about 9 large ears) 1 teaspoon coarse kosher salt 3/4 teaspoon freshly ground black pepper 1 cup chopped assorted fresh herbs (such as basil, cilantro, chives, and parsley) 1/4 cup chopped fresh dill 1/4 cup chopped fresh tarragon Preparation Melt butter in heavy large skillet over medium heat. Add shallot and cumin seeds. Sauté until shallot is golden brown, about 4 minutes. Add corn kernels, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Sauté until corn is tender, about 5 minutes. Remove from heat and mix in all herbs. Season to taste with salt. Transfer corn to bowl and serve.

Ingredients 2.5 lbs. russet potatoes 1/2 tsp salt (for cooking water 4 cloves garlic 1/4 cup extra virgin olive oil 1/2 tsp dried rosemary 1 cup vegetable broth, warmed freshly cracked black pepper salt to taste (about 3/4 tsp) Instructions Peel and dice the potatoes into 1-inch cubes. Place the potato cubes in a colander and rinse well with cool water to remove the excess starch. Place the rinsed potatoes in a large pot, fill it with enough water to cover the potatoes by one inch, then add 1/2 tsp salt. Cover the pot with a lid, place the pot over high heat, and bring it up to a boil. Once boiling, remove the lid, and reduce the heat to medium. Continue to boil the potatoes for about 10 minutes, or until they are very soft (they should break apart when pierced with a fork). While the potatoes are boiling, prepare the garlic infused olive oil. Mince the garlic and add it to a small sauce pot or skillet with the olive oil. Heat the oil and garlic over medium-low heat. Let the garlic sizzle in the oil for 1-2 minutes, or just until the garlic is slightly softened, but not brown. You just want to take the spicy raw bite off the garlic flavor. Remove the sauce pot from the heat and set it aside. Drain the boiled potatoes in a colander and rinse again, briefly, with warm water. Return the rinsed and drained potatoes to the pot, with the heat turned off. Add garlic and oil, dried rosemary, some freshly cracked pepper (about 10 cranks of a pepper mill), and about 1/2 cup warmed vegetable broth. Mash the potatoes or use a mixer to whip them until light and fluffy, adding more vegetable broth as needed to keep them soft and moist (I used about 3/4 cup total broth). Taste the mashed potatoes and season to taste with salt and pepper. Remember, adding an adequate amount of salt will help the flavors pop. Serve warm.

2 Tbsp soy sauce 1 Tbsp water 2 tsp rice vinegar 1 tsp sesame oil 1 tsp sugar sriracha

Ingredients 2 medium zucchini (or 4 small), sliced into thinnish rounds 2 garlic cloves, finely chopped 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1/2 teaspoon smoked paprika pinch of cayenne pepper salt to taste 2 teaspoons olive oil Instructions: Pre heat oven to 400 F degrees. Slice the zucchini into thin rounds and transfer to a bowl. Add oil, garlic, cumin powder, coriander powder, cayenne pepper, smoked paprika, salt. Toss everything together till combined. Transfer to a baking sheet in a single layer and roast at 400 F degrees for 20-25 minutes. ➤ This recipe is also delicious when done with broccoli cut into small florets

Microwave at 10 minutes to get to 200 F inside the sweet potato, then bake at 425 for one hour. Or, if you have lots of time, just plain bake for 3 hours at 275. This gets them to a good flavour and texture, instead of being sadly watery-tasting

Ingredients 4 tablespoons butter 1/2 medium sweet onion, chopped 3 cloves garlic, minced 1 1/2 cups uncooked long-grain rice 1 (14.5-ounce) can chicken broth 1 cup milk 1/2 teaspoon salt 1/2 cup finely grated Parmesan cheese 1 tablespoon lemon juice Instructions Melt butter in a medium pot. Add onion and cook until softened. Add garlic and rice. Stir with a wooden spoon and cook 1 minute. Add chicken broth and milk. Bring to a simmer. Cover pot and reduce heat to low. Cook 20 minutes. Remove from heat and stir in Parmesan cheese and lemon juice.

1 delicata squash 2 onions oil chili powder salt chop the veggies, mix in the other ingredients, bake at 400F in a casserole dish till done (45 min to an hour I think?) stirring at least once partway through amazingly delicious result, provided you have a quality squash also good with a can of chickpeas mixed in, which turns it into a full meal, but honestly the chickpeas just dilute the awesomeness so if you can have a separate protein source that's the better option

Peel the eggplant. Cut into 1-inch cubes. Place the eggplant pieces in a colander and sprinkle with salt, tossing the pieces with your hands as you sprinkle to make sure all the pieces are evenly coated. Allow the eggplant to stand at room temperature for 30-45 minutes till beads of liquid form on the surface. Rinse the eggplant thoroughly and pat dry. Place a rack in the middle of your oven and preheat to 425 degrees F. Spread out the eggplant cubes on a baking sheet. Drizzle evenly with olive oil and use clean hands to toss the cubes, coating them lightly with oil. Place the baking sheet on the middle rack of the oven. Let the eggplant roast for 10 minutes. Take the eggplant out and stir it with a spatula or wooden spoon. Return it to the oven. (Note-- if you have doubled the recipe and are roasting two batches of eggplant on two sheets, switch the sheets between racks at this point). Let it roast for 10-20 minutes longer till the eggplant is tender and some of the pieces are caramelized. Remove the eggplant from the oven. Serve warm or at room temperature, or add it to your favorite eggplant recipe. Or, you can snack on it plain... simple, with a touch of salt. Makes a tasty finger food!

Preheat oven to 350. Chop potatoes such that the widest part is no bigger than a golf ball. Line a baking pan with aluminum foil, dump in the potatoes, drizzle with cooking oil and enough lemon juice to cover all the foil. Mix in red pepper, paprika, minced garlic, salt. Cover with more baking foil and create a tight sealed pocket so the potatoes will steam inside. Bake for half an hour, then check doneness.

1 large carrot, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups) 1 medium daikon radish, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups) 1/4 cup sugar 1 tablespoon kosher salt 1 cup water 1/2 cup rice wine vinegar Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.

<blockquote>socca, a large chickpea pancake that Mark Bittman describes as “totally foolproof.” Head over to the New York Times for the full recipe, but it couldn’t be easier. Preheat your skillet in an oven heated to 450 F. Mix a cup of chickpea flour with a cup of warm water. Stir in some salt and pepper and a couple tablespoons of olive oil. Remove your heated skillet and (carefully) swirl some olive oil around in there. Fry onions and rosemary in your hot pan, and pour the batter directly on top. Bake it all together until set and then broil for gorgeous crispy spots.</blockquote>

1 cup yogurt 1/2 tsp salt 1/2 tsp sugar 1/8 tsp cayenne 1 cucumber, peeled and grated 1 tbsp oil 1 tsp brown mustard seeds 1/4 tsp cumin seeds mix everything but the whole spices and oil. heat oil in pan, put in spices, and cook till mustard seeds begin to pop. stir into the other ingredients.

1 pound fresh broccoli 3 tablespoons olive oil, divided 1/2 teaspoon coarse or kosher salt A few pinches of pepper flakes, to taste Finely grated zest of half a lemon, or more to taste 1 large or 2 small garlic cloves, minced Juice of half a lemon, or more to taste, to finish Heat oven to 425°F (220°C). Prep your broccoli: Wash broccoli well — seriously, there is always a stem-colored worm hidden in the florets when I buy organic or from a farmer’s market, hooray for fewer pesticides! — and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. I find that less mess is made and less broccoli rubble is lost when I cut not down through the florets tops to halve chunks but up through the attached stems. (See 2nd photo above.) After cutting through the stem, I use my hands to break the floret the rest of the way in two. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets. Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan. Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it. (As you can see, we like a serious char on ours.) From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately, as-is or follow one of the adventures below.

1/2 cup brown sugar 1 tablespoon cornstarch 1 teaspoon mustard powder 1 tablespoon white vinegar 1 cup raisins zest and juice of one lemon 1 1/2 cups water

1 stick unsalted butter 1 cup water 1 cup flour 3 eggs 1 cup grated parmesan, or to taste In a covered saucepot, bring the butter and water to a boil with a pinch of salt. When the water boils and the butter is fully melted, take the pan off the heat, and add in the flour. Return the pan to low heat, and stir vigorously with a wooden spoon for 30 to 45 seconds, or until the mixture comes together, and comes away from the sides of the pan. Turn the dough out into a large bowl (and soak that pot immediately). Preheat the oven to 400 degrees. Allow the dough to cool for a few minutes (I time it to when the oven is heated). Then, adding one egg at a time, stir the eggs into the dough with a wooden spoon. It is vigorous work, but at the end, you will have a sticky dough. Stir in the cheese if desired. I often leave it out, with no ill effects. Use a medium-sized ice cream scoop (or a spoon and your hands) to make balls of the dough. Line them up on a no-stick or lined/greased baking sheet, leaving some room between them to allow them to puff up. Bake for 10 minutes at 400 degrees F. After 10 minutes, lower the heat to 350F, and bake another 35 to 40 minutes, until hard to the touch. Pull them out of the oven, and let them sit for 10 minutes on the baking sheet. Eat warm or at room temperature.

2 cups gram flour (chickpea flour) 1 teaspoon cracked/coarsely ground black pepper 1 teaspoon ground cumin 1⁄2 teaspoon salt 1 clove garlic, pressed 1⁄4 cup water 1 tablespoon water cayenne (for dusting tops) oil, for frying (optional) Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor; mix thoroughly until the spices are evenly distributed. Add the garlic and mix well. Add enough of the water to form a dough that will hold together in a cohesive ball; if necessary, add up to 1 additional tablespoon water. The dough should be fairly stiff and dry; if it is too wet, it will not roll well. Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth. With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long. With a sharp knife, cut the cylinder into 1/2-inch thick slices. The next step uses oil, so do not use your pastry cloth and rolling pin sleeve. Place each slice on a lightly oiled surface. Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter. Papadams must be rolled extremely thin, maximum 1/16 inch. If the dough sticks to your rolling pin, gently pull it off. Dust the tops of each papadam with cayenne pepper. Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets. The traditional method for preparing and frying papadams is described below; you can also bake them in a 300F oven for about 15 to 25 minutes, or until crisp and dry. The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough. Cool them on a rack. To prepare the papadams in an authentic manner, don't bake them; first allow them to dry by leaving them in the sun for a few hours or by placing them in a very low oven (less than 200F) for 1 to 2 hours, turning occasionally. Dry the papadams until they are just slightly flexible and show no moisture; they should not brown or bake, however. At this point, the papadams may be stacked flat and stored in an airtight container until needed; they will keep for months if stored properly. When ready to serve, heat about 1/8 inch of oil in a large skillet; the oil should be hot, but not smoking; a drop of water flicked into the skillet should sizzle immediately. One at a time, drop the papadams into the hot oil. Turn the papadam when it begins to curl at the edges; it will quickly fry and become crisp. Remove it before it turns brown. Cool and drain the papadams on paper towels and eat them immediately.