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Foods you may have been told are popular, but that you hate (or love!)
- Thread starter LizKat
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oh i see!
I thought the difference in look was just becuase of the smaller size
You should see the size of the one that photo made me decide to bake later today if it ever cools off here....
post pictures
LOL read my post again. The only likely pics from here today would be NSFW, me standing in the shower.
The kind of food I'm making today will be like tabbouleh with plenty chopped cucumbers, tomatoes, parsley... or if that starts seeming like too much work, just sliced cucumbers and tomatoes with some red onion and feta cheese on a bed of herb mix salad greens...
My grandmother used to make Strawberry Shortcake, and it was the real thing, prepared with butter, a lovely large round almost pizza-sized shortbread over which she poured strawberry juice she created from mashing up a few berries, and lots of fresh berries..... Mmmmmmm!!!!! Not a sponge cake, that is quite different indeed. Whipped cream was optional. Fond memories..... This was in Western Pennsylvania, and each summer it was in June that the berries were coming in and were at their peak. We'd feast on strawberries for practically every meal! One of those summers, in the morning I woke up covered in itchy hives -- oops, guess I'd overdone it with the strawberries!
I too have those memories... and memories as well of the skin under my fingernails stained pink all during June from being bribed (successfully) by promises of shortcake if only I would help hull another quart of berries...
My favourite breakfast: the Bulgarian popara (Попара).
(Memories from childhood).
Made of:
1. Bread sliced into pieces.
2. Hot milk.
3. Sirene (Bulgarian feta).
4. Butter (not salted).
5. Sugar and/or honey.
(Memories from childhood).
Made of:
1. Bread sliced into pieces.
2. Hot milk.
3. Sirene (Bulgarian feta).
4. Butter (not salted).
5. Sugar and/or honey.
I should hope the butter isn't salted if the recipe includes feta (or sirene, didn't know it was called it yet have eaten it many times).
Hehe, just imagine sirene plus salted butter!I should hope the butter isn't salted if the recipe includes feta (or sirene, didn't know it was called it yet have eaten it many times).
Btw, I like much better sirene than feta. I usually order it from Sofia in cans. I guess childhood memories burn in.
My favourite breakfast: the Bulgarian popara (Попара).
(Memories from childhood).
Made of:
1. Bread sliced into pieces.
2. Hot milk.
3. Sirene (Bulgarian feta).
4. Butter (not salted).
5. Sugar and/or honey.
View attachment 774900
That looks delicious. Closest I've come to it though is poached egg on cut-up buttered toast with hot milk, salt and pepper. I wake up some winter mornings half-dreaming of that when it has dropped off cold overnight and it's like 45 degrees
in my bedroom. I guess I might leave off the sugar or honey first if I try your recipe. Somehow I can't charge into the morning behind much more sugar than occurs in bread, milk, etc. Maybe it's the coffee
but anyway that does seem to be enough of a jump-start for me... I don't even put sugar or berries on cold cereal in the rare instances I pick that for a breakfast. Might put berries or bananas on cold cereal in summer for a hot-night supper solution.
Have had a very strong urge for pizza now, 2 weeks in a row, that I have totally feasted and enjoyed on a pizza more then I can remember.
It’s soooooo good after a very intense training class, I’m almost dying
As I’m vegetarian there’s a lot of mixed cheese on it, spices and you name it, but not meat.
Plus a mountain of ruccola on it.
Can’t allow myself more then one a week. But since I can’t recall I’ve eaten one the last half year or so. I totally indulge myself, and I might will each week. Probably will eat some homemade pizzas in between, they’re are not such carbohydrate bombs.
It’s soooooo good after a very intense training class, I’m almost dying
As I’m vegetarian there’s a lot of mixed cheese on it, spices and you name it, but not meat.
Plus a mountain of ruccola on it.
Can’t allow myself more then one a week. But since I can’t recall I’ve eaten one the last half year or so. I totally indulge myself, and I might will each week. Probably will eat some homemade pizzas in between, they’re are not such carbohydrate bombs.
Liz, you can prepare it without sugar and use paprika oil for sprinkling.That looks delicious. Closest I've come to it though is poached egg on cut-up buttered toast with hot milk, salt and pepper. I wake up some winter mornings half-dreaming of that when it has dropped off cold overnight and it's like 45 degrees
I guess I might leave off the sugar or honey first if I try your recipe. Somehow I can't charge into the morning behind much more sugar than occurs in bread, milk, etc. Maybe it's the coffee
(You can prepare paprika oil by stirring 1/4 to 1/2 teaspoon of paprika into 5 to 6 tablespoons heated sunflower oil or corn oil and leaving the mixture to stand until the sediment has settled).
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Have had a very strong urge for pizza now, 2 weeks in a row, that I have totally feasted and enjoyed on a pizza more then I can remember.
It’s soooooo good after a very intense training class, I’m almost dying
As I’m vegetarian there’s a lot of mixed cheese on it, spices and you name it, but not meat.
Plus a mountain of ruccola on it.
Can’t allow myself more then one a week. But since I can’t recall I’ve eaten one the last half year or so. I totally indulge myself, and I might will each week. Probably will eat some homemade pizzas in between, they’re are not such carbohydrate bombs.
I hadn't had pizza in nearly a couple of years, I think, until the other day coming downstate with some family; one of the nextgen knew a pizza shop he liked in one of the little towns so we stopped for slices to go. It was delicious and kicked off a craving in me, it's all I can think of now... inventing excuses to go into town because I will pass a pizza place on the way back.
One cannot say, or write, or post a sufficient number of "yums" to do justice to these super posts.
The French strawberry cakes I love (small, or large) usually have this shortcrust/shortcake base, topped by a kind of custard cream, and then topped most generously, with strawberries.
I'm not normally a cake lover, and nor have I a sweet tooth, but these strawberry cakes could be devoured endlessly and greedily over the summer (and autumn) months.
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Exactly.
Butter. Lots of butter. Generous amounts of butter.
please send all the donuts and food you dislike my way
No way..
Besides.. the donuts are mine
I always hated spaghetti bolognese
This will give rise to a robust response.
Re industrial spaghetti bolognese, as with industrial pizza or lasagne, I am actually in agreement with you. These are great dishes, in danger of ruination because of their wide availability, and popularity.
However, homemade spaghetti bolognese, made with proper meat, the appropriate ingredients, prepared properly, cooked for ages and ages and ages, is a rich, warm and sumptuous dish, almost impossible to resist or dislike.
Adore salted caramel - it hits one of those "spots" - I would spoon it - quite greedily - out of a jar (indeed, I have done so).
I don’t know, I quite like juxtaposition in cuisine but there’s something that never seems quite right with SC - I couldn’t say what specifically but it’s something I’ve found running through all products in that flavour from liquid centre chocolates to ice cream to cake all to a greater or lesser degree... the combination just doesn’t sit well with me!
Fair enough - taste is such a personal and subjective thing.
However, for me, that combination of sweet and salty is what I also love in butterscotch, - which was one of the very few sweets (or candies) I liked as a child - shortbread, and Parma (or Iberico) ham; mind you, it took me years to recognise this and to be in a position to actually articulate this preference.
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I have a guilty pleasure in a more simple fish finger sandwich - sometimes highly processed can be good for your soul!Grilled crab cake/cheese/tomato sandwich. Somers Point, NJ. Loved it. Took 4 hours to digest.
I have a guilty pleasure in a more simple fish finger sandwich - sometimes highly processed can be good for your soul!
Indeed. A bargain with the devil always has the price tag hidden.
I rarely succumb but I confess being very tempted by those things when I roll my cart past a couple chests of frozen fish items on the way to the other half of the produce aisle in my supermarket. I don't know why they put that array of fish right there. Well yes, I do know and it's quite hard to resist picking up a few convenience items once in awhile. Fish sticks are among them when I do cave in.
Well, if we're going to talk about candies....I simply adore divinity and pralines. Both of these hark back to my childhood on the Gulf Coast of Mississippi (east of New Orleans, the food capital of the world). Both of these are simple, old fashioned candies of the South, and are so very delicious. Sadly, they are almost unheard of nowadays outside of that region and, (unless I decide to mail order them from a Southern candy company, at great expense) I have to make due till I get back there on my all too infrequent trips to the Coast and New Orleans.
Divinity
Pralines from my favourite New Orleans praline maker.
Divinity
Pralines from my favourite New Orleans praline maker.