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Cookin again

Dannyalcatraz

Schmoderator
Staff member
Tilapia are any of @100 species of large, edible, (mostly) freshwater fish in the cichlid family. They’re found on most continents, as I recall.

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Zardnaar

Legend
Tilapia is a kind of fish that is commonly farmed (at least, as a proportion of what one finds in the US). IIRC, it's a pretty mild-flavored fish.

And as you guessed, "Lenten" is the adjective of "Lent." During Lent, Roman Catholics (among others) don't eat meat on Fridays. Fish is not-meat, under those rules (for most denominations).

I know the basics of lent. It's also Friday.

Saturday here I'ma from the future. For your lotto numbers send $50 to NZscam.org.
 
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prabe

Aspiring Lurker (He/Him)
Supporter
I know the basics of lent.
Sorry. It can be hard to know what someone else knows. I personally have a tendency to either overexplain (when people already know) or completely fail to explain (when people have no idea what I'm talking about).
 

Zardnaar

Legend
Sorry. It can be hard to know what someone else knows. I personally have a tendency to either overexplain (when people already know) or completely fail to explain (when people have no idea what I'm talking about).

All good. I know a bit about church history not so much the details/rituals.
 

Zardnaar

Legend
Tantuni lamb on rice as per your suggestion.

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Very basic hot sauce and special mayo.

It was very tasty. The lamb is minced and they mix it with spices. Then they will it into balls and spit roast it. Then it gets sliced off with huge knife.

Tender no bone melts in mouth. Bit more well done than I'm used to.

Hot sauce and jalapenos gave it some kick.
 



Dannyalcatraz

Schmoderator
Staff member
I love lamb kebabs. Had ‘em quite a few times in my life, and right now, 2 places near me actually do a good job with them. I’ve probably mentioned both here before- one is a family owned & operated restaurant/grocery, and the other is a takeout place in the tiny suite next to a convenience store.
 

Zardnaar

Legend
I love lamb kebabs. Had ‘em quite a few times in my life, and right now, 2 places near me actually do a good job with them. I’ve probably mentioned both here before- one is a family owned & operated restaurant/grocery, and the other is a takeout place in the tiny suite next to a convenience store.

I was wondering if they cook them the same way.
 

Dannyalcatraz

Schmoderator
Staff member
I think the two near me vary slightly. The takeout place definitely uses a small, open flame grill for the kebabs. The other place might, but the only cooking surface I can SEE is a big flattop griddle. i might just not be able to see their fire, though.
 

Zardnaar

Legend
Here they do the shish, that costs more best on charcoal grill. Some places just use normal grill.

Then the dono kebab uses spit roast that's gas powered. It's a vertical one that rotates.

The more expensive lamb is chunks the cheap lamb is minced.
 

Dannyalcatraz

Schmoderator
Staff member
Trying my hand at a meatloaf for the first time tonight. intended to stuff it with bacon & cheese, but burned my bacon. Using sliced ham instead.

We’ll see how this comes out...
 

prabe

Aspiring Lurker (He/Him)
Supporter
Trying my hand at a meatloaf for the first time tonight. intended to stuff it with bacon & cheese, but burned my bacon. Using sliced ham instead.

We’ll see how this comes out...
What are you using for the loaf? Beef, or a mix? (I'm partial to bison and turkey, myself, but there's not really a wrong answer.)
 

Dannyalcatraz

Schmoderator
Staff member
Beef only. Trying to use what I have on hand, and I have a stockpile of frozen 80/20 I need to use up.

i tried a turkey loaf over a decade ago, and added too much oil. It tasted fine, but the texture... OMG , it was like eating a meat pudding...as in a rare creature from the Monster Manual! After cutting and serving pieces of it, the rest started to ooooooooze across the pan.

We did NOT eat it all.
 
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prabe

Aspiring Lurker (He/Him)
Supporter
Hey, ham works for cordon bleu, so it should work for meatloaf.
It was more that your first choice (bacon + cheese + meatloaf) isn't wildly different from a bacon cheeseburger, which is a known classic. Ham + cheese works on a burger, but it's a little more of a fringe thing.

Yes, I'm sure your meatloaf is going to come out fine. IIRC, you're not a huge fan (I suspect you're making it for a relative who is) but that's not relevant to that.
 

Dannyalcatraz

Schmoderator
Staff member
It was more that your first choice (bacon + cheese + meatloaf) isn't wildly different from a bacon cheeseburger, which is a known classic. Ham + cheese works on a burger, but it's a little more of a fringe thing.

Yes, I'm sure your meatloaf is going to come out fine. IIRC, you're not a huge fan (I suspect you're making it for a relative who is) but that's not relevant to that.
Good memory!

No, meatloaf isn’t my thing, but I eat it on occasion. My cousin who is a meatloaf FREAK moved back to NOLA a few years ago.

But I figured it was a good way to use a 3lb chub and some of the other stuff I had. I used a couple kinds of onion, paprika, and other seasonings. Mozzarella and butterkäse were the cheeses. I topped it with a marinara Mom picked up at William-Sonoma- it wasn’t bad, but I prefer Dave’s Gourmet.

FWIW, it came out OK. I could definitely do better, though.

 
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Dannyalcatraz

Schmoderator
Staff member
This is my first attempt in cooking it in over a decade, and the last time I had some was a meatloaf sandwich at Weinberger’s deli in 2018 or 2019. So it’s not high on my list either.
 

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