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Discussion in 'Community Discussion' started by Gutwrench, Aug 19, 2018.
Not sure what's next, but those onion rings were really good.
Onion rings are one of those strangely underrated culinary delights; prepared properly, they are positively addictive.
Yes, they always take a back seat to French Fries which I also love, but they temporarily hit the spot. Now to dig up something else.
I hope you had something delightful to eat today.
They do hit the spot.
And, as for onion bhajis........I fear that my self-control comes under serious assault when confronted by a plate of such seductive delights.
No truer words have ever been recorded. I've only had them twice in my life where I enjoyed them so much I had to have more. All other experiences were average at best.
There has to be a nice contrast between the salty, crispy and slightly spicy shell and the sweet onion within. Simple concept. Easy to mess up.
Shoulder roast beef and vegetables soup with hot sourdough bread!
We had the traditional Southern New Years dinner. Pork roast, black eye peas, collard greens and cornbread. Can't imagine starting off the New Year with anything else.
What are collard greens?
The whole repast sounds fascinating - I know that the South has different traditions, not least in the field of culinary endeavours.
@RootBeerMan that sounds scrumptious - in my tradition (Greek) we often make stifatho - a kind of rabbit stew with lots of small onions.
@Scepticalscribe collard greens are leafy vegetables sort of like endive and related to broccoli and cabbage:
My bold, soaking up the broth with cornbread, thought of it makes my mouth water. I have not had the chance to eat much southern cooking but what I have tried is terrific.
By the way these sound similar to "horta vrasta" a similar kind of Greek dish. We use tons of olive oil though - well I do with freshly squeezed lemon.
Thank you very much for that; I had never heard of them, and didn't know what they were. And it is more than nice to learn something new each day.
Organic free range eggs; this time, boiled.
Served with toasted French bread and smoked (wild) salmon.
Tasty and soothing.
Hot and sour soup.
Needs a smidge more sour.
Too much white pepper.
I’ll decrease the pepper and increase the chili bean sauce.
Increase the vinegar too.
It’s not ready for prime time but it’s easy enough I’m confident anyone can make it to their liking.
Oh, two other things.
I added pork and love it. I’ll do it every time now, I think.
And, my nose is running again but it’s not from my cold!!
2. Would you care to share your recipe?
3. Yes. I remember having to blow my nose afterwards, too, but hot and sour soup clears the sinuses wonderfully.
Sure, I’ll send it after work. But the proportions need adjusting.
Haha, it does.
An omelette from organic, free range (ethically produced and extraordinarily tasty) eggs.
Sautéed spicy Mexican sausage, and Toulouse sausage, and pancetta, all diced and flavoured with pimentón; sautéed diced organic onions and garlic (a head); roasted tomatoes; a tin of cannellini beans; some stock. Some simmering.
To be served with rice or pasta (the carer refers rice).
Herb crusted rack of veal, red wine sauce and wild rice.
The cold truly set in today. I was going to grill burgers, but decided to go with Yuan Salmon, instead. Served over medium grain white rice and liberally salted with pink Himalayan salt. The key to good salmon is to not overcook it. A nice browning on the outside and moist inside.
I see four of them.
That's because I was feeding 4 people, myself included.
I figured the joke wouldn't work online. You said "Yuan" which sounds like "Juan" or "One." Get it now?
Mmm...no. Yuan sounds like Yoo-Ahn. But, I do get what you were shooting for.
I had salmon, asparagus, and rice. One of my favorite meals. I have this amazing Salmon rub I picked up from a place out in Seattle.
The crusted veal was nice, as was the wild rice. The red wine sauce didn't taste right, but then again I'm still regaining my tastebuds.
--- Post Merged, Jan 9, 2019 ---
From last year's trip? I usually opt for rosemary sprigs from the garden and fresh lemon slices from the garden, too. Flaked sea salt and fresh black pepper, with a dash of paprika and cayenne for color. I let the salmon speak for itself, especially a nice marbled fillet. Though I'm always open to trying out new spice blends.
--- Post Merged, Jan 9, 2019 ---
Curry with beef, garlic sprouts, chinese broccoli, carrots - used my absolute favourite yellow curry paste "koon yick wah kee", it's insanely good. I like making my own curry mixtures from scratch, but this stuff is beyond any yellow curry that I've tasted. Brilliant stuff. If you like yellow curries, go out look for it right now! Added some broad rice noodles and things were fun