All of the above!
Food & Drink Food and Drink thread? Food and Drink thread.
- Thread starter Kobold
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They all do sound good, don't they?
They sure do. Over here the shredded type is more common, which you form into a rough mass with salt, pepper, nutmeg, egg (and probably a few more ingredients), then form them into flat patties about the size of the palm of a hand, then fried in oil. But I also had the mashed potato-type ones as well.
Have tried both, they are pretty good. Not sure if eating them with syrup is verboten where you live though.
It's more that the idea would probably never occur to anyone here. Syrup's not that common a topping here. Applesauce for the sweet teeth among us, cream cheese with herbs, sour cream and smoked salmon for the rest of us. Or just pure, with the flavour of fat and spices.
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Oh, absolutely!
Steak that's been rubbed with a spicy cowboy-esque rub, sauteed cauliflower, broccoli and onions, with mashed potatoes.
Thanks for replying. Anyways had potato pancakes at my favourite breakfast place. Might seem odd to you, but I ate them like regular pancakes, with table syrup (as is provided there) and butter...well except for throwing on salt and pepper as well.
Murica
National Treasure
I just recently came across this thing called a Reese's Pieces Klondike bar, and it is quite possibly the greatest ice cream bar I've ever come across. Much of the same though, I've never really cared for peanut butter otherwise.
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I assure you that in the actual Klondike what they really care about is drive-thru latte stands.
Tyzuris
Primarch to your glory& the glory of him on Earth!
A couple of glasses of Argentinian Cabernet Sauvignon topped by Belgian lager, German Wheat/Barley hybrid beer and a Czcech barley lager is good. Especially after a hard day of work. Especially with some good pork, grilled potatoes, salad and fried vegetables.
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When it comes to Argentine wines, I think the Almighty made their country for the production of Malbec. But then I've never been that much of a Cabernet Sauvignon girl.
So I want to ask other Americans here, when it comes to chili rellenos?
Do you all prefer those that are made by:
1) Dipping batter covered, and cheese stuffed, chili's in a deep fryer?
Or
1) Using egg roll wraps to fry roasted chili and cheese strips?
Do you all prefer those that are made by:
1) Dipping batter covered, and cheese stuffed, chili's in a deep fryer?
Or
1) Using egg roll wraps to fry roasted chili and cheese strips?
Tiamat
I've seen the future...
Ah, I'll eat almost anything (I stress almost, explain later in a moment), but a few of my go-to favorites are Golden Curry, a brand you find in the Asian aisle of the supermarket, easy to make and delicious with potato, Spam (no really), onion, carrot and peas, served over rice....now I'm hungry. Another dish I love is tteokbokki...a kind of Korean spicky thick noodle/fish cake dish, perfect for winter days. Here's an example: Tteokbokki (Spicy Stir-fried Rice Cakes) - Korean Bapsang
[QUOTE="bullethead, post: 738, member: 15"
Anybody know a way to make ground turkey taste good? I had ground turkey tacos back in college and they weren't really great, and that's even factoring in the whole "mass produced food" aspect.
[/QUOTE]
Turkey is a very lean meat, IE can taste "dry" if you're not careful. Try moistening it with a little chicken broth and olive oil, and add seasonings you might like, and for that you should really experiment. Try various combinations of garlic, thyme, rosemary, paprika, parsley, etc. But definitely don't skimp on fresh ground black pepper and salt (sea salt if you can get it).
As for things I WILL NOT eat? I love onion flavor, but not thick big chunks of onion itself, that makes me gag. So I always slice them thin and saute them nicely first before adding them to a dish. As for foods I won't touch? Lutefiske. Sorry, I have a hard time trying to eat a fish that's been soaked in lye (!) and has turned to gelatin....no thanks.
[QUOTE="bullethead, post: 738, member: 15"
Anybody know a way to make ground turkey taste good? I had ground turkey tacos back in college and they weren't really great, and that's even factoring in the whole "mass produced food" aspect.
[/QUOTE]
Turkey is a very lean meat, IE can taste "dry" if you're not careful. Try moistening it with a little chicken broth and olive oil, and add seasonings you might like, and for that you should really experiment. Try various combinations of garlic, thyme, rosemary, paprika, parsley, etc. But definitely don't skimp on fresh ground black pepper and salt (sea salt if you can get it).
As for things I WILL NOT eat? I love onion flavor, but not thick big chunks of onion itself, that makes me gag. So I always slice them thin and saute them nicely first before adding them to a dish. As for foods I won't touch? Lutefiske. Sorry, I have a hard time trying to eat a fish that's been soaked in lye (!) and has turned to gelatin....no thanks.
Tiamat
I've seen the future...
You may wish to look up recipes for kartoffelpuffer, german potato pancake. There are a few variations, The ones I've had use grated potato but I've seen a few made with potato flour as well that were also quite good. The key is to get them crispy on the outside and keep them soft and moist on the inside. I loved having these at the Volkfests when I was stationed in Germany. Eat them hot with a side of applesauce for dipping. Bon appetit!
Kartoffelpuffer (German Potato Pancakes)
Enjoyed throughout all regions of Germany, these authentic Kartoffelpuffer (German Potato Pancakes) are easy to make and taste amazing!
www.daringgourmet.com
Tiamat
I've seen the future...
I should have replied to this earlier. Batter covered chili peppers, stuffed with cheese and spices (and sometimes meat) and fried are fairly popular around the area I live (Virginia and North Carolina) and I'm told are pretty popular elsewhere, more often in the southern US. Around here we call them pepper poppers, or pepper bites. Occasionally hotter peppers like habaneros are used, but of course those start climbing the heat scale and don't get used as often unless you really like spice. I've heard of ones made with Carolina Reaper peppers, but those tend to be insane on the heat scale.
As for egg-roll wrapped chili and cheese, I've only seen that a few times, my mother made those, very delicious.
Not something you'll typically find around here though.
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My best food on this trip was definitely a smoked salmon pizza with dill sauce, wood fired in Anchorage at Fat Ptarmigan.
Tiamat
I've seen the future...
This was in Alaska? I get the salmon, but that's definitely different, don't the Italians have a slightly similar dish?
I heard about that place from my Taxi driver when I was in Anchorage; salmon on pizza with a dill sauce sounds pretty bomb.
What part of town is it in; I had a hard time finding it on a map.