Food & Drink Food and Drink thread? Food and Drink thread.

Hlaalu Agent

Nerevar going to let you down
Founder
Got a request, does anyone have a simple bean and rice recipe that could make a good meal. Especially if there are good add-ins that can be used without defeating the purpose of it being a cheap and tasty meal.
 

stephen the barbarian

Well-known member
Got a request, does anyone have a simple bean and rice recipe that could make a good meal. Especially if there are good add-ins that can be used without defeating the purpose of it being a cheap and tasty meal.
look into creole dishes like red beans and rice
there's also bean curry served over rice, and spanish rice with beans

e; this might be a better recipe for bean curry, just don't use some of the pricier spices
 
D

Deleted member

Guest
@Hlaalu Agent :

Cook rice (preferably basmati but it can be another) and lima beans separately.

Get a large baking pan; rub it with butter or olive oil, and take very thinly sliced pieces of potato and lay them along the bottom. They will become your crust. Sprinkle them with black pepper and coriander seeds.

Alternate thin layers of rice and lima beans with dill weed that, if dried, has been soaked to rehydrate, and otherwise has been finely chopped from fresh after being briefly soaked in water. On each layer of rice, add saffron (can buy a saffron seasoning mix for fairly cheap), chives, and chopped garlic, as well as a bit of water.

Lightly sprinkle with olive or grapeseed oil once the pan is filled to the top.

Seal with tinfoil and cook at 350F for an hour.

Congratulations, you have just made Baghali Polo.
 

Battlegrinder

Someday we will win, no matter what it takes.
Moderator
Staff Member
Founder
Obozny
Well, I don't have any particular recommendations for recipes, since I'm mostly at the "put in microwave for X minutes" stage as far as most of my, uh, "cooking" goes. Though I can cook taco meat and have nearly figured out how to make meatbread correctly.

However, I do have a favorite food I'd like to recommend/share. It's called Lebanon Bologna. It's this weird, salami looking meat thing they make up in Lebanon, Pennsylvania. It's got an extremely distinctive, tangy flavor, kind of like....actually, I'm not sure, Lebanon Bologna is the only thing I know of that tastes like Lebanon Bologna, it's that distinctive. If you ever have to opportunity to try some, take it.
 

Tyzuris

Primarch to your glory& the glory of him on Earth!
Nothing like lasagne, salad and baquette combined with a couple of glasses of wine for Sunday dinner.
 
D

Deleted member

Guest
I am curious as to who else has had traditional New Orleans-style Pralines before and whether they prefer the old-fashioned recipe to the creamier ones. I actually am told the creamier ones are better balanced because they are slightly less sweet, and the original style can be overwhelming in that regard.
 

Erwin_Pommel

Well-known member
Seen as it is coming to the time period I have it, if anyone is looking for warm drinks to have during the Autumn period, might I recommend apple juice that has been heated up on a stove and has had 3 or so cinnamon sticks soak in it as it heats up? I quite like this drink but I like to keep it for the late October-November period due to that being when I was first introduced to it by my now ex-aunt.
 

stephen the barbarian

Well-known member
Seen as it is coming to the time period I have it, if anyone is looking for warm drinks to have during the Autumn period, might I recommend apple juice that has been heated up on a stove and has had 3 or so cinnamon sticks soak in it as it heats up? I quite like this drink but I like to keep it for the late October-November period due to that being when I was first introduced to it by my now ex-aunt.
i will will pick up mulling spices for thanksgiving,
i've used them in mulled wine, cider, and mead, and i love it

the rough recipe is
2 750mm bottles of red wine, hard cider or mead*
1 cup honey
mulling spices**

place in either a large percolator or a slow cooker, and let warm for 2-3 hours,
this will allow the spices time to seep into the wine
if you go with the slow cooker give it a stir every 1/2 hour-hour

* if you want just go with 2 quarts of juice
** i've never used the same mulling spice blend twice

also, have fun with it
this is a great recipe to play with
 
D

Deleted member

Guest
So, my adoptive sister is half-Japanese and a very long time ago (around the time we both became sisters in the early 2000s when we were in our early 20s) she introduced me toba food. It was a food almost no other caucasian ever likes; it’s called natto, soybeans fermented so they are surrounded by this sticky material and have a unique smell like wet hay, a little. All previous friends had loathed it. Served traditionally over rice with mustard and sou sauce, for me it was love at the first bite, despite the fact that even Japanese people generally have to be raised to like it.

The legend goes a group of Samurai had to make a night ride and had no time to pack food; riding for twenty-four hours straight the only thing they had was some soybeans tossed into the saddlebags. Stopping to eat, they found they had fermented, and needing food, ate the anyway and found out they tasted good. The specific bacteria for fermenting are very important and different flavours come from different areas as a result.

Does anyone else feel like they have some odd food they really like which by all rights they shouldn’t?
 
D

Deleted member

Guest
Eggplant Fritters and Zuchini Cake. In any other form I find the texture quite literally vomit inducing but Fritters and Cake are tasty.

There are a lot of foods where the method of preparation is the sole determinant of whether or not you enjoy it. I'd say that's actually pretty normal. Modern American upper-class culture then loves taking these foods and making all kinds of weird "fresh" preparations that aren't traditional out of them and I frequently detest these.
 

Tyzuris

Primarch to your glory& the glory of him on Earth!
Nothing like five mexican wraps with a pound of minced meat and salad in them with a nice hot sauce for Friday lunch 😋
 

Users who are viewing this thread

Top