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Cookin again

Zardnaar

Legend
I bet that garlic aoli is similar to the lebanese garlic spread I either buy or occasionally make myself. It’s essentially an emulsion of raw garlic in vegetable (not olive) oil, with a bit of salt and pepper added by some.

A local family sells a variant on that at the Farmers’ Market- they include pureed basil in it. It looks a bit like guacamole or wasabi.

The original and their variant are both great on sandwiches that are heavy on things like salami or ham.

And I like the original with all kinds of beef, lamb or chicken dishes.

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.
 

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Dannyalcatraz

Schmoderator
Staff member
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
 

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.
 

Dannyalcatraz

Schmoderator
Staff member
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.)
 


Dannyalcatraz

Schmoderator
Staff member


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.
 

Dannyalcatraz

Schmoderator
Staff member
Lots of pix in this process post for making turnip greens with smoked turkey:
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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Zardnaar

Legend
Tonight's effort.

Indian/Mexican fusion sorta.

Hot and spicy butter chicken with beans, corn, capsicum added with tortilla. Plus rice.

IMG_20200928_174751.jpg


2 degrees with snow, hail, slush today.

Just used random stuff from lockdown stockpile.

15kg of rice to use.
 

Dannyalcatraz

Schmoderator
Staff member
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.
 

Zardnaar

Legend
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.

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.
 

Dannyalcatraz

Schmoderator
Staff member
Mediterranean/Mexican works too.

I could definitely see having falafel with queso and pico de Gallo, no question.

And a good tabouli would KILL on fajitas! After all, fajitas are not that far removed from shishkabobs, when you really think about it.
 

Dannyalcatraz

Schmoderator
Staff member
Tonight, I made Cherry Blitz, a very simple dessert:

INGREDIENTS:

1 box of yellow, white, or lemon cake mix (like Duncan Hines, Betty Crocker, etc.)

2 sticks of butter, one salted, one unsalted

3 cans of fruit pie filling

1tsp almond extract

2tsp vanilla extract

A splash of milk

Nuts (I prefer pecans or almonds)

Optional: honey, maple syrup, agave nectar or similar fluid sweetener; cinnamon


INSTRUCTIONS
1) Melt butter, then add your extracts.

2) Blend the cake mix into the butter, adding just enough milk as needed to get a smooth batter

3) Dump pie filling into ungreased baking pan large enough to hold the filling in a single or double layer.

4) Pour batter in thin layer over pie filling

5) Cover batter layer liberally with nuts

6) Optional: depending on the fillings and flavors you’re working with, drizzling the top with honey or something similar can add a nice touch. Certain pie fillings also pair well with additional seasonings, like adding a dusting of cinnamon to the batter if you’re working with apple pie filling.

Bake at 350degF for 25-35 minutes, or until the batter turns a nice golden brown with a few darker spots. The pictured one is slightly undercooked, so it didn’t crisp up quite enough, remaining more cakey. A little undercooked doesn’t doesn’t negatively affect the flavor, though.

The one pictured above is cherry with a lemon batter topping and pecans- no optional additives were used.
 
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Zardnaar

Legend
Mediterranean/Mexican works too.

I could definitely see having falafel with queso and pico de Gallo, no question.

And a good tabouli would KILL on fajitas! After all, fajitas are not that far removed from shishkabobs, when you really think about it.

Some dishes are very similar.

Good thing about NZ you get the American and UK legacies. Lack of good Mexican though.
 

Zardnaar

Legend
Tonight, I made Cherry Blitz, a very simple dessert:

INGREDIENTS:

1 box of yellow, white, or lemon cake mix (like Duncan Hines, Betty Crocker, etc.)

2 sticks of butter, one salted, one unsalted

3 cans of fruit pie filling

1tsp almond extract

2tsp vanilla extract

A splash of milk

Nuts (I prefer pecans or almonds)

Optional: honey, maple syrup, agave nectar or similar fluid sweetener; cinnamon


INSTRUCTIONS
1) Melt butter, then add your extracts.

2) Blend the cake mix into the butter, adding just enough milk as needed to get a smooth batter

3) Dump pie filling into ungreased baking pan large enough to hold the filling in a single or double layer.

4) Pour batter in thin layer over pie filling

5) Cover batter layer liberally with nuts

6) Optional: depending on the fillings and flavors you’re working with, drizzling the top with honey or something similar can add a nice touch. Certain pie fillings also pair well with additional seasonings, like adding a dusting of cinnamon to the batter if you’re working with apple pie filling.

The one pictured above is cherry with a lemon batter topping and pecans- no optional additives were used.

Yeah would eat that.
 


Dannyalcatraz

Schmoderator
Staff member
A new cheesemaker has started showing up at our local Farmers’ Market. I’ve tried a few of their products.

Most of them are above average, but not by so much that I’d want to spend the extra money or do without waiting for a restock. But their cream cheese and feta are great! In fact, their feta is the best I can remember having in the past several years, so I’m definitely restocking that!
 




Zardnaar

Legend
Sounds almost tropical!

Hawaiian burger here. Basically a cheeseburger plus pineapple. This one is like a deluxe KFC burger.

One of my favorites is beef, extra onion, cheese, salad, egg, pineapple, bacon. Fish and chip shop calls it the buck Burger.

Another one is Canuck burger. Beef, bacon, onion rings, aioli and bbq sauce.
 

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