Zardnaar
Legend
Lebanese food is very good and that sauce is similar to the sauce we can get here in Turkish Kebabs.
Actually had Lebanese before Turkish. Local Arabic place is Lebanese/Syrian and it's so so good.
Cookin again
Lebanese food is very good and that sauce is similar to the sauce we can get here in Turkish Kebabs.
Actually had Lebanese before Turkish. Local Arabic place is Lebanese/Syrian and it's so so good.
Dinner Salad:
Baby spinach & radish sprouts
Sliced chicken & shredded ham
Mesquite smoked EVOO & white balsamic vinegar
Carrots, pickled tomatoes, castelvetrano olives, artichoke hearts
Scamorza cheese (a kind of smoked hard mozzarella)
Black pepper & chives
Baby spinach & radish sprouts
Sliced chicken & shredded ham
Mesquite smoked EVOO & white balsamic vinegar
Carrots, pickled tomatoes, castelvetrano olives, artichoke hearts
Scamorza cheese (a kind of smoked hard mozzarella)
Black pepper & chives
Zardnaar
Legend
Dinner Salad:
Baby spinach & radish sprouts
Sliced chicken & shredded ham
Mesquite smoked EVOO & white balsamic vinegar
Carrots, pickled tomatoes, castelvetrano olives, artichoke hearts
Scamorza cheese (a kind of smoked hard mozzarella)
Black pepper & chives
Wife thought that looked pretty good. I would him that.
About half of all that came from the Farmers’ Market, the rest from a local Kroger grocery store.
The only thing I’d change is add more of the Scamorza. That’s from a new vendor at the FM. I’ve tried a few of their cheeses so far, and most are pretty decent, Their best is so far is the goat feta I used on that sandwich I posted in my other food thread. Some of the best damn feta I’ve ever had. (And likewise, I didn’t use enough.)
The only thing I’d change is add more of the Scamorza. That’s from a new vendor at the FM. I’ve tried a few of their cheeses so far, and most are pretty decent, Their best is so far is the goat feta I used on that sandwich I posted in my other food thread. Some of the best damn feta I’ve ever had. (And likewise, I didn’t use enough.)
Lots of pix in this process post for making turnip greens with smoked turkey:
Mom wants comfort food; mom gets comfort food: hot dog casserole
Rotini pasta, Nathan’s hot dogs, chili, onions, smoked cheddar, mozzarella, catsup, mustard and Bloody Mary mix.
Post-dinner review:
Unanimous verdict- good, but needed more chili and cheese.
Unfortunately, those 24 bunches of greens became 11lbs of failure. We packaged up 7 1.5lb bags of greens to freeze up, reserving a half pound for us to eat immediately.
And despite all my efforts to clean them- I washed them in the sink for quite a while, and they left a freaking sandbar behind- there was still just enough dirt left in the greens to make them noticeably gritty.
Can‘t give THAT away.
So we’ll have to start the process over...probably a couple weeks from now.
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I have to say, I have enjoyed the Indian-Mexican fusion meals I’ve had so far. The cuisines are like an example of culinary parallel evolution: the spiciness, the use of sauces, the preference for flatbreads...
So getting things like paneer street tacos with a garnish of cilantro and tomatill sauce, or getting your barbacoa served in naan with a hint of mint just seems to flat-out work most of the time.
So getting things like paneer street tacos with a garnish of cilantro and tomatill sauce, or getting your barbacoa served in naan with a hint of mint just seems to flat-out work most of the time.
Zardnaar
Legend
More or less what I'm finding. Naan, pita, tortilla doesn't matter to much.
You can mix and match the spices as well.
Mixing a bit of Turkish in doesn't hurt either. Vegetarian tacos with falafel.
