No way of knowing for sure. I cooked the shrimp and the beans, and we decided to get everything else from local restaurants (or relatives). When I picked up the order, the owner threw them in for free!Dolmas an aquired taste but I've only had it stuffed with rice. Don't mind a little bit but can't eat a lot.
No way of knowing for sure. I cooked the shrimp and the beans, and we decided to get everything else from local restaurants (or relatives). When I picked up the order, the owner threw them in for free!
Don’t know why he did, but we have always been on pretty friendly terms.
Going to reciprocate the gesture by giving him some of our family’s hot sausage spice mix. He‘s got access to a halal butcher in his grocery, so I bet he’ll get a kick out of it.
It's probably not so subtle as that, but our Christmas dinner was a pot roast recipe I have using coffee as a primary ingredient in the braise. When I was picking up the meat Tuesday, the chuck roasts didn't look all that awesome, but they had boneless short ribs (effectively chuck steaks). More of the fat was on the outside of the meat, and much more of it seemed to render out--there weren't but chunks of fat the way there usually are (we usually shred our pot roasts and eat them as sandwiches). The batch on Christmas was subtly better than usual, and like you we aren't sure what the difference is.You ever make a dish you’ve made dozens if not hundreds of times before and somehow just did it somuch better than usual that you dont know what the hell you changed that made it better? I’ve done that a few times, and the latest was that shrimp creole.
Honestly, this batch came out as the best version I can remember doing, and I’m just wracking my brain. It could be as simple as getting better ingredients than usual, or a subtle change I don’t even realize I made.