Sounds good enough. Haven't really had good humus...well, in forever.
Well, happy you can enjoy them then. I was lucky enough to have some from a can a few days ago, not exactly how I like them, and of course canned. But take what you can get right?
Food & Drink Food and Drink thread? Food and Drink thread.
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Sounds good enough. Haven't really had good humus...well, in forever.
Well, happy you can enjoy them then. I was lucky enough to have some from a can a few days ago, not exactly how I like them, and of course canned. But take what you can get right?
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But you can order canned grape leaves and make your own! I will share the recipe! Please forgive me for being boastful, I am so fond of them and got carried away.
Indeed. I am going to check the local Eastern European Deli, it might be Southern too to see if they have it, and then check otherwise. And, I can imagine, though I am pretty sure the canned ones are prepared and the ones that are preserved are in jars?
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Oh, yes you’re right, grape leaves are normally in jars by themselves. You get them, make the filling, and wrap them up yourself. I will give the recipe for the filling.
Sounds great. Say do you eat them with a sauce, had the most delicious ones, think it might have been the ones that got me into them, or maybe I am remembering. But it had this delicious lemon sauce on them. So, is it a rice/plant mixture, or a rice/meat/plant mixture? Saying plant because it is generic enough to cover everything you'd put into it.
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I normally make Yabbrah (More commonly in Arabic: Warak Enab) vegetarian for religious reasons but I'll include a really special meat recipe.
Sounds good. Both sound delicious to me. You know, I am wondering if I first had the meat version, or the non-meat. I like both, pretty sure the non-meat I had was just slightly sweet. It was Persian.
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Bargeh Mo? In grad school there were four Iranians in my department and Amin would cook huge amounts of food for everyone at get-togethers. I think it gets the sweetness from the currant raisins.
P.S. I'll post the recipes if I'm confident I can remember them while on this business trip, and if not, when I get home and can actually look at them.
Thanks, I am not sure what they were. I think they were just rice, and herbs/spices. The rice was slightly green, and I think they were just called Dolmah/Dolma. They were either served hot or cold, you got them as you got them. Though it might have only been cold or cool if they were selling them outside their actual business.
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To be honest, I would sooner have red wine and an old fashioned than ever mix wine and beer on the same day... But I only really drink beer at social events, anyhow.
Old Fashioned? Yes, please.
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Light on the sugar, heavy on the bitters, with Rye whisky (American, distilled at the distillery, not one of those astroturf faux-small batch brands). Oh, and usually San Pel for the table water.
Sounds pretty good. You make those at home?
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But of course. Usually Angostura bitters, sometimes Peychaud’s or some boutique style.
Sounds good to me.
Tyzuris
Primarch to your glory& the glory of him on Earth!
Enjoying a nice Marsalkka Vahva Olut which translated to English is Marshall Strong Beer made in Mikkeli. It's an organic craft beer. It's quite strong in alcohol percentage for beer at 8.2%, but the overall taste manages to hide the alcohol taste and a bit copperish in colour and higher amount of hops than normal beers. Quite good tasting in this strong beer category.
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Can you tell me if it is similar to the English Barleywine?
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So, one of the reasons for my vacation this week is that the eastern single-level long distance Amtrak trains are abandoning meals cooked onboard as part of Anderson’s efforts to make the meals onboard break even and are switching to airline style prepackaged meals. So the old dining car experience on The Crescent, the legendary Southern Train from NYC to New Orleans that Southern famously refused to give up to Amtrak and ran for a decade past its formation, is going away.
The staff was and still is a cut above the rest with amazingly good service, and the omelette and grits for breakfast yesterday was amazing. For lunch I had steamed mussels with bacon soaked in the broth and a salad and roll and pudding—all prepared right on the rails and as good as any seafood restaurant. Dinner was salmon with a marvelous orange sauce, rather spicy, and dessert was a flourless chocolate cake.
The night before I had pasta rigatoni and a chocolate bunt for dessert.
It’s all a little melancholy since on 1 October it will no longer exist, though the western Superliner trains will still have diners, as well the Auto Train in the east, at least for next year.
The staff was and still is a cut above the rest with amazingly good service, and the omelette and grits for breakfast yesterday was amazing. For lunch I had steamed mussels with bacon soaked in the broth and a salad and roll and pudding—all prepared right on the rails and as good as any seafood restaurant. Dinner was salmon with a marvelous orange sauce, rather spicy, and dessert was a flourless chocolate cake.
The night before I had pasta rigatoni and a chocolate bunt for dessert.
It’s all a little melancholy since on 1 October it will no longer exist, though the western Superliner trains will still have diners, as well the Auto Train in the east, at least for next year.
I got a question about dried spice-mixtures: When do you add them?
In my case, I was cooking a mince-meat tomato sauce to go with spaghetti, and recently I have bought a spice mixture that is supposed to be used for that. I added the mixture when frying the meat, but now I'm wondering if I should have waited until the mince-meat was mixed with the tomatoes...
In my case, I was cooking a mince-meat tomato sauce to go with spaghetti, and recently I have bought a spice mixture that is supposed to be used for that. I added the mixture when frying the meat, but now I'm wondering if I should have waited until the mince-meat was mixed with the tomatoes...