Your favourite dish

[Betonov]

I decided not to have a spam-fest for my 1000th post.
Rather a favourite dish thread. Everyone post your favourite dish with a recipee (or link to it). On can post more than one recipee, of corse :DL

Grilled squid filled with ham and cheese
http://image.24ur.com/media/images/640x338/Mar2011/60641740.jpg

ingredients:

squid (or calamari), cleaned
cheese
ham
olive oil
parsley and garlic (for Trieste sauce)

You slice the cheese and ham into small cubes, mix them in a bowl with some olive oil and stuff the mix into the squids. Close them of with a toothpick. You then grill them on olive oil until they are nice and brown.
Serve with trieste sauce (choped parsley, choped garlic and olive oil). Bread or potato optional.

For even better experience, after you grilled them, place them in a bowl in which you sauted a generous amount of garlic and olive oil and then pour in some white wine, enough to cover it all and let it boil for an hour.

Bon Apetit

[Jimbuna]

Beef Madras

http://ravishingrecipes.com/wp-content/uploads/2011/01/Beef-Madras.jpg


800g Diced Lean Beef Steak
1 Cup/300ml Water or Beef Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=GINGERPUREE)
2 Teaspoons Garlic Puree (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=GARLICPUREE)
200g Butter Ghee (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=GHEE)
1 Teaspoon Turmeric Powder (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=TU001)
4 Teaspoons Mild Curry Powder (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=CP001)
2 Teaspoons Chilli Powder (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=CHP01)
2 Teaspoons Garam Masala Powder (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=GM001)
1 Teaspoon whole Sizzling Seeds (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=Sizzling)
2 Green Finger Chillies in thin slices including the seeds
1 Tin Chopped Tomatoes
2 Tablespoons Tomato Puree
300ml Pureed Onion
Roughly chopped fresh coriander leaves to garnish

In before Vendor :DL

[Gerald]

Beef Madras

http://ravishingrecipes.com/wp-content/uploads/2011/01/Beef-Madras.jpg


800g Diced Lean Beef Steak
1 Cup/300ml Water or Beef Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=GINGERPUREE)
2 Teaspoons Garlic Puree (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=GARLICPUREE)
200g Butter Ghee (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=GHEE)
1 Teaspoon Turmeric Powder (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=TU001)
4 Teaspoons Mild Curry Powder (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=CP001)
2 Teaspoons Chilli Powder (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=CHP01)
2 Teaspoons Garam Masala Powder (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=GM001)
1 Teaspoon whole Sizzling Seeds (http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/get_display_product.asp?product_code=Sizzling)
2 Green Finger Chillies in thin slices including the seeds
1 Tin Chopped Tomatoes
2 Tablespoons Tomato Puree
300ml Pureed Onion
Roughly chopped fresh coriander leaves to garnish

In before Vendor :DL Curry why am I not surprised, :salute:

[Matador.es]

This is a super dish! I can advise anyone to try. I personally make a chopped meet version ( chopped meat: minced meat). It's great!

I decided not to have a spam-fest for my 1000th post.
Rather a favourite dish thread. Everyone post your favourite dish with a recipee (or link to it). On can post more than one recipee, of corse :DL

Grilled squid filled with ham and cheese
http://image.24ur.com/media/images/640x338/Mar2011/60641740.jpg

ingredients:

squid (or calamari), cleaned
cheese
ham
olive oil
parsley and garlic (for Trieste sauce)

You slice the cheese and ham into small cubes, mix them in a bowl with some olive oil and stuff the mix into the squids. Close them of with a toothpick. You then grill them on olive oil until they are nice and brown.
Serve with trieste sauce (choped parsley, choped garlic and olive oil). Bread or potato optional.

For even better experience, after you grilled them, place them in a bowl in which you sauted a generous amount of garlic and olive oil and then pour in some white wine, enough to cover it all and let it boil for an hour.

Bon Apetit

[frau kaleun]

Everyone post your favourite dish


http://4.bp.blogspot.com/-7x_1-AmJrIU/Tbv9WnmInFI/AAAAAAAADbo/Z1mqeiibEmk/s1600/Chris%2Bhemsworth%2Bshirtless%2Bin%2BThor%2BMovie. jpg







Wait, what?





:O:


(And if I had the recipe for that, I sure wouldn't be hanging around here talking about it. :D)

[Howard313]

http://1.bp.blogspot.com/_iokxVPbLDY8/TJSfag2k03I/AAAAAAAAF5A/PitV_guIWfI/s320/Tyson+Chicken+Strips.jpg

Tyson Crispy Chicken Strips

Ingredients:


One or more chickens
One Grocery Store
Money

Preparation:



Open your microwave and place however many strips you want
Set your microwave for about two and a half minutes
Add salt and pepper to your liking
(optional) Ketchup or BBQ sauce depending on your personal preferences

om nom nom :yep:

I'm a simple guy, and not much of a chef lol!

@Frau Kaleun: I always suspected you were female, and now I have my proof!

[frau kaleun]

@Frau Kaleun: I always suspected you were female, and now I have my proof!

http://i.pbase.com/o6/96/492696/1/70977473.dak5IcYj.orly.gif

I could be a gay man with a female avatar and nickname who appreciates fine Australian beef. :O:

[krashkart]

I would post the recipe for my homemade chili, but I never keep track of the ingredients. A pinch of this, a dash of that, don't forget the garlic, and go easy on the cayenne this time. Chili is straightforward to make anyway unless you're going all-out with fancy varieties of beans or peppers or what have ya. The only fancy ingredient I use is ground pork. I think it absorbs more flavor than beef does, and cooks up nice and tender with the slightest hint of chewiness.

Anyway, congrats on your 1000th post Betonov. May you bring us many more mouthwatering food pictures to whet our appetites. (I just might have to try that squid recipe sometime) :salute:

[Howard313]

http://i.pbase.com/o6/96/492696/1/70977473.dak5IcYj.orly.gif

I could be a gay man with a female avatar and nickname who appreciates fine Australian beef. :O:

That would have been my second guess. :doh:

[Lord_magerius]

I'm not really one for measuring stuff out but I like a good chicken pasta bake in a garlic sauce.

Ingredients: (in whatever random order I remember them in :O:)
Pasta
garlic cloves
Onion
Chicken (I find that leftovers from a roast work really well, though fresh chicken breast is just as good)
parsley
Rosemary
flour
Butter
Oil
Milk
Cheese
Mushrooms
If you've had a roast with the chicken, the leftover fat that is stuck to the tray too

Prep:
Finely chop all of your main ingredients, i.e the garlic, onions, parsley and such. If you're using fresh chicken cut it up into small cubes, if you're using leftovers just shred it with a fork.
Might as well grate the cheese here too

Cooking:
Start gently simmering your pasta whilst adding a good chunk of butter into a pan, add oil to reduce the chance of your butter burning. Once it's sizzling, add your onion and then add 2 - 4 finely chopped cloves of garlic (depending on how strong you want it). Add your seasoning, then pour in the milk, probably about a pint, turn the heat down and let it simmer for a while. Then get another pan and (if you have the fat from the roast) add this to the pan on full heat. Add the chicken the rosemary and some of the parsley. Once the chicken starts to brown, add the mushrooms and then take it off the heat. If your sauce hasn't thickened enough yet, add your flower pinch by pinch making sure to whisk it in fully so you don't get lumps. Once it has thickened enough for your liking, add the parsley and take it off the heat. Drain the pasta which should be cooked by now and blanch it. Mix all of the ingredients together and then add to a pyrex dish or something of the like. Top with plenty of cheese and stick it in the oven for about 15 - 20 minutes. Stick under the grill if the cheese hasn't browned off enough

:yeah:

I'll add my fry up later with gammon, sausage, mushrooms, and potato cubes fried in beer ;)

[Sailor Steve]

I would post the recipe for my homemade chili, but I never keep track of the ingredients. A pinch of this, a dash of that, don't forget the garlic, and go easy on the cayenne this time.
Sounds like my spaghetti sauce, but substitue sausage for the pork (in chili???? :O:) and make sure it's got lots of mushrooms.

Actually my favorite dish?

http://i14.photobucket.com/albums/a325/SailorSteve/NewYorkStripSteak.jpg

Followed closely by spaghetti, chili and pizza.

[Lord_magerius]

Sounds like my spaghetti sauce, but substitue sausage for the pork (in chili???? :O:) and make sure it's got lots of mushrooms.

Actually my favorite dish?

http://i14.photobucket.com/albums/a325/SailorSteve/NewYorkStripSteak.jpg

Followed closely by spaghetti, chili and pizza.

You owe me a new keyboard Steve! that or find me a good drool removal company :O:

[magic452]

Congrats on one thousand. :woot: :woot: and seven

Steve hit my favorite as well. :yeah::yeah:

Nothin beats a good stake.

Magic

[Anthony W.]

Pasta Nera - literally means "Black Pasta"

Boil pasta till its ALMOST done, and put it in the fridge till it's nice and cold.

Toss it in olive oil and balsamic vinegar till its nice and black

Add garlic and basil

Then add 2 cups of fresh grated Romano cheese (seriously, if it isn't fresh grated directly over the pasta, it doesn't work - no store bought and packaged stuff here)

Toss until it's all nice and cheesy

Seriously, for those that aren't prone to indigestion, this stuff is great. And I was just fooling around with ingredients when I came up with it.

[Randomizer]

Garlic Spaghetti

This is a spaghetti dish with a butter sauce served with toasted garlic and fried parmasan cheese. Toppings can include chopped, stir-fried mushrooms, green and or red peppers, cooked shrimp or even fresh made bacon bits. Writing out the recipe is much harder than making it.

Spaghetti as required.
1 egg per two servings of pasta
2 bulbs fresh garlic
olive oil
butter
parmasan cheese, fresh, shredded or granulated. Not powdered.
Fresh ground pepper
Fresh or dried basil, crumbled or very finely chopped.

Thinly slice the cloves from 1 1/2 bulbs of garlic.
Heat a small frying pan, (cast iron or non-stick work best), add about 1 tsb olive oil and toast the garlic over medium heat until golden brown stirring or tossing constantly. The garlic taste becomes milder with cooking but feel free to reduce the quantity as desired.

When done remove from pan, set aside on a side plate or condiment bowl and add parmasan cheese to same frying pan. The aim is to gently toast the cheese, fresh parmasan may cake, that's fine since once it's toasted golden brown and removed from the heat it can be crumbled once cooled and also set aside.

The crumbled fried cheese and toasted garlic are your garnishes.

Meanwhile, if you desire the vegetable/shrimp topping, chop the vegs, you want about 1/2 cup uncooked per serving since mushrooms will shrink in cooking. Use cooked shrimp 50-60 per pound work fine but make sure they are fully thawed if previously frozen. Make sure too they are drained and patted dry.

Butter Sauce
In the same pan used for the garlic and cheese, add butter to taste, about 1/3 cup for two servings but the quantity is flexible, and melt over low heat. Using a garlic press or knife blade, crush the remaining garlic and add to butter. Add pepper and basil to taste but the butter should take on a greenish colour thanks to the herb. You may also add some more granulated parmasan cheese, perhaps two tsb or so; it makes the sauce thicken a but.

While all this is happening you have brought the water to a rolling boil and are ready to cook the pasta according to package directions or personal taste. Have the egg(s) and a colander standing by, once the pasta approaches done, things will happen fast.

When the pasta is about 2/3 done, add a few drops of cooking oil (seasoned oil works great) to another frying pan and stir fry the veggies over very high heat; it only takes a couple of minutes. Also, turn up the heat under the butter but ensure that it does not start to burn but it's important that the butter be a hot as possible. When veggies are done to taste, add the shrimp, toss and remove from burner, the shrimp need only be warmed.

Quickly drain the now-cooked pasta in the collander and return immediately to the empty cooking pot. Break the egg onto the pasta and add the now boiling butter sauce, the heat of the spaghetti and the butter will cook the egg as you toss the mixture with a large pasta fork.

Serve, add toasted garlic and fried cheese to taste and veggie/shrimp mix as desired.

Caeser salad makes a fine accompanying course.

Share with someone who also loves garlic and have a portable defibulater standing by or your local cardio unit on speed dial.

[TarJak]

Some of these sound fantastic but I still can't go past Roast Pork with Crackling:



http://farm3.static.flickr.com/2637/3936466115_2861478232.jpg

the secret to great crackling is to get the skin dry before you add salt and ALWAYS use rock salt. Nice big bubbles that way. I dry the skin by runbbing a dusting of plain flour over it before salting.

Serve with roast vegetables and a nice glass of Pinot Noir.

[Jimbuna]

I would post the recipe for my homemade chili, but I never keep track of the ingredients. A pinch of this, a dash of that, don't forget the garlic, and go easy on the cayenne this time. Chili is straightforward to make anyway unless you're going all-out with fancy varieties of beans or peppers or what have ya. The only fancy ingredient I use is ground pork. I think it absorbs more flavor than beef does, and cooks up nice and tender with the slightest hint of chewiness.

Anyway, congrats on your 1000th post Betonov. May you bring us many more mouthwatering food pictures to whet our appetites. (I just might have to try that squid recipe sometime) :salute:

One of Mrs. Bunas favourite dishes is the old Chilli....nice served on a bed of white rice with an oven baked baguette that has had mixed herbs and butter spread between its inner halves.

Another of her great dishes is an Indian Bhuna curry (no relation to my forum name) LOL.

She generally splits the curry into two pans after cooking and prior to serving because I like to add extra cayenne pepper.

[Reece]

Making my mouth water Grant, must be an Aussie thing, would have to be on the par with Roast Lamb!:up:

[TarJak]

Making my mouth water Grant, must be an Aussie thing, would have to be on the par with Roast Lamb!:up:
Yep with mint sauce and gravy!:yeah:

[Egan]

Slow roasted lamb, so tender it just falls of the bone and melts in the mouth is definitely up there.

The very best thing I've ever eaten in my life is a fettuccine with a boar and truffle sauce but if I'm being entirely honest with myself my favourite dish is either chili garlic chicken with basmati rice and a paratha or my own homemade chili. I'd eat either of them for breakfast, lunch or dinner.

Now I'm hungry. Who'se for bacon rolls, coffee and the Monaco Grand Prix?

[Jimbuna]

Slow roasted lamb, so tender it just falls of the bone and melts in the mouth is definitely up there.

The very best thing I've ever eaten in my life is a fettuccine with a boar and truffle sauce but if I'm being entirely honest with myself my favourite dish is either chili garlic chicken with basmati rice and a paratha or my own homemade chili. I'd eat either of them for breakfast, lunch or dinner.

Now I'm hungry. Who'se for bacon rolls, coffee and the Monaco Grand Prix?

Not long after your post :DL

http://www.ace-cafe-thailand.com/images/Bacon%20egg%20butty.jpg

[Gerald]

Not long after your post :DL

http://www.ace-cafe-thailand.com/images/Bacon%20egg%20butty.jpg A little teaser, :DL

[Jimbuna]

I'm going to start calling you 'Shadowman' before long :DL

[Gerald]

I'm going to start calling you 'Shadowman' before long :DL
Well .... the Lord's ways are inscrutable, :03:

[nikimcbee]

I decided not to have a spam-fest for my 1000th post.
Rather a favourite dish thread. Everyone post your favourite dish with a recipee (or link to it). On can post more than one recipee, of corse :DL

Grilled squid filled with ham and cheese
http://image.24ur.com/media/images/640x338/Mar2011/60641740.jpg

ingredients:

squid (or calamari), cleaned
cheese
ham
olive oil
parsley and garlic (for Trieste sauce)

You slice the cheese and ham into small cubes, mix them in a bowl with some olive oil and stuff the mix into the squids. Close them of with a toothpick. You then grill them on olive oil until they are nice and brown.
Serve with trieste sauce (choped parsley, choped garlic and olive oil). Bread or potato optional.

For even better experience, after you grilled them, place them in a bowl in which you sauted a generous amount of garlic and olive oil and then pour in some white wine, enough to cover it all and let it boil for an hour.

Bon Apetit

That looks really good:woot:

[Penguin]

Happy Spamfest, Betonov! :woot:

Moje vozilo na zracni blazini je polno jegulj! :88)


Here's my favourite dish:

http://img26.imageshack.us/img26/3769/malaikofta.jpg

Malai Kofta, indian vegetable balls, soo tasty, complicated to make - that's why I rely on restaurants :03:

[Betonov]

Moje vozilo na zracni blazini je polno jegulj! :88)

:haha::haha::haha::haha::haha::haha::haha::haha::h aha::haha::haha::haha::haha:

[1480]

I just posted a slow cooker bbq baby back rib recipe:

http://www.subsim.com/radioroom/showthread.php?p=1781642&posted=1#post1781642



They turned out wonderful!

[Gerald]

I'm going to start calling you 'Shadowman' before long :DL
Do ever what ya like.

[Kongo Otto]

http://www.lecker.de/media/redaktionell/leckerde/rezeptsammlungen/oktoberfest/wiesnschmankerln/hbv_696/Schweinshaxe-Brezelknoedel-Sauerkraut.jpg

Schweinshaxe (roasted ham hock) with Sauerkraut and Semmelknödel (bread dumpling?) and a good amount of this one (at least two off them):
A Maß Dunkel
http://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Paulaner.jpg/220px-Paulaner.jpg

[Kongo Otto]

@Frau Kaleun: I always suspected you were female, and now I have my proof!

http://i.pbase.com/o6/96/492696/1/70977473.dak5IcYj.orly.gif

I could be a gay man with a female avatar and nickname who appreciates fine Australian beef. :O:

:o Thank you for destroying a gazillion Forum Members wet dreams tonight!!
:har::O:

[tater]

New Mexico Green* (*fresh, roasted) Chile Stew (don't have recipe, make it on the fly)

~2-3 lbs Beef or pork, cubed on the small side for stew. (1-2 cm chunks)

Brown meat in small batches (I salt it first, and let it warm up from fridge for a while, first). I use a le cruset 7.25 Qt pot.

Reserve browned meat.

Add some oil in the same pot, and throw in roughly chopped onion (2 medium or so), and a few copped cloves of garlic (I use a 4-6 at least). Soften onions/garlic, don't brown them. At this point, add a bunch of cumin (2 teaspoons or so to taste), and some oregano. Cook on high heat a short while to volatilize the spices.

Deglaze the pan with a beer. I like a lighter beer for this than I normally drink (lagers work, or light ale). Put reserved meat back in pot.

Add ~25-32 oz chopped, roasted green chile. This is new mexico green chile. Anaheims are the same pepper, but are typically not as hot. I use mostly mild and medium, and adjust heat by adding HOT GC later. You want every bite to have chunks of yummy chile. Good roasted chile has that roasted taste (not dense, "smoked" like chipotle, but more like the smell of a nice fireplace), and is very flavorful. The chile is flavor first, heat as a plus.

Cube some potatoes and add in as well. Just cover with liquid (I like to mize water, and low salt chicken stock (so I can salt to taste). Cover and cook til meat is tender. Longer is better. I like to throw it in a ~300 degree oven for a few hours.

I test and season with salt and pepper to taste. This stew can be served as a thicker stew if reduced, but it is often served on the "soupy" side (not as thick as I make traditional beef stew).

Serve with warmed, flour tortillas.

Leftovers can be reheated, and if I am getting sick of the same ole same ole, I add corn, cilantro, or both to the leftovers to change it up.

It's good stuff.

If someone really far away ever wants to give it a go (chile can be had in most states), I might try and send them a care package of NM chiles (the rest being easy to come by) as an act of international good will :) (winter is a good time for this as it is cold out, so it can likely travel a few days and stay frozen :) )

I made beef stew tonight for friends, I can post that later. It's all about the sear. (and I prefer to use short ribs as the meat, then debone and clean off connective tissue before serving. I sear all 6 sides til crusted brown like a good steak).

[Jimbuna]

The wife made this quick and simple dish last night....served on a bed of rice and a side plate of chips/fries....very tasty.

http://img641.imageshack.us/img641/5049/001dfd.jpg (http://imageshack.us/photo/my-images/641/001dfd.jpg/)

[Reece]

Looks nice Jim I will get a copy, we're only having cordon bleu with vegetables and extra cheese sauce tonight!:yep:

[Jimbuna]

I think you'll be pleasantly suprised...I know I was :yep:

[Sailor Steve]

:o Thank you for destroying a gazillion Forum Members wet dreams tonight!!
:har::O:
Umm...she actually destroyed them five months ago. You must have missed it. :sunny:

[frau kaleun]

Nah, I pretty much destroy dreams on a daily basis. Doesn't pay anything but as hobbies go it's a nice way to pass the time. :O:

[razark]

I made beef stew tonight from friends...
I'm really hoping that was a typo.

[tater]

For. Doh!

[Reece]

Originally Posted by tater
I made beef stew tonight from friends...

I'm really hoping that was a typo.
So tater (aka dracula) loves exotic meat dishesl!!:O:

[frau kaleun]

I'm really hoping that was a typo.

He served it with fava beans and a nice Chianti.

[Jimbuna]

Don't forget a nice accompanying bottle of Chianti.

http://1.bp.blogspot.com/-qjxi5ZiND8o/TV4sDWG2oPI/AAAAAAAAAKc/jYsIs6C5X3s/s1600/hannibal_lecter-survey.jpg

[Herr-Berbunch]

Anyway - Baked Tomatoes!

Preheat oven to 200C (400F, Gas Mark 6.)

Tomatoes - halved and placed on a baking tray
Button mushrooms - halved and placed among tomatoes
Drizzel with olive oil
Drape with anchovie fillets
Cover with slices of mozzarella

Bake for 15 minutes.

Serve with a nice garlic bread and chablis, or Stella for Jim. :D


Great, now I'm hungry! :damn:

[Jimbuna]

Anyway - Baked Tomatoes!

Preheat oven to 200C (400F, Gas Mark 6.)

Tomatoes - halved and placed on a baking tray
Button mushrooms - halved and placed among tomatoes
Drizzel with olive oil
Drape with anchovie fillets
Cover with slices of mozzarella

Bake for 15 minutes.

Serve with a nice garlic bread and chablis, or Stella for Jim. :D


Great, now I'm hungry! :damn:

I was getting there until you made reference to garlic :o

[1480]

I was getting there until you made reference to garlic :o

Finally a vampire admission! Knew it all a long!;)

[JSLTIGER]

Too many to possibly list, but if I had to pick one, I'd have to go with:

http://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flickr_preppybyday_4665999863--General_Tso%27s_Chicken.jpg/398px-Flickr_preppybyday_4665999863--General_Tso%27s_Chicken.jpg
General Tso's Chicken

[MH]

http://msc.walla.co.il/archive/637114-5.jpg


:rock:


A real burger not the McDonald's tasteless thing.

[1480]

Never seen such a pretty presentation of a burger and fries....

[Betonov]

A real burger not the McDonald's tasteless thing.


Amen to that, and they're usually cheaper :DL

[BossMark]

http://i1224.photobucket.com/albums/ee374/rothwellwhite1/k3474085.jpg
And
http://i1224.photobucket.com/albums/ee374/rothwellwhite1/800px-Sunday_roast_-_roast_beef_1.jpg

[Herr-Berbunch]

I was getting there until you made reference to garlic :o

Just omit the garlic bread, replace with some ciabatta. :D

[Betonov]

Lets keep it simple, BUREK :Kaleun_Salivating:

http://oldsnuggler.files.wordpress.com/2010/06/burek_trokut_1.gif

I think I'll get one tommorow after work :D

[Jimbuna]

Just omit the garlic bread, replace with some ciabatta. :D

And that is exactly what will be accompanying the spaghetti bolognese tomorrow night :sunny:

[Herr-Berbunch]

Lets keep it simple, BUREK :Kaleun_Salivating:
Ah, wikipedia makes it sound like a poor man's Cornish Pasty, with cheese! :doh:

[MH]

Lets keep it simple, BUREK :Kaleun_Salivating:



I think I'll get one tommorow after work :D

A friend of burekas.
http://www.ynet.co.il/PicServer2/28102008/1684481/12_wa.jpg

[tater]

Lets keep it simple, BUREK :Kaleun_Salivating:

http://oldsnuggler.files.wordpress.com/2010/06/burek_trokut_1.gif

I think I'll get one tommorow after work :D

That looks pretty tasty. What is the meat filling?

[Reece]

That looks pretty tasty. What is the meat filling?
I don't think it's human so you may not be interested!:hmmm:

This thread is making me hungry!!
http://media.247sports.com/Uploads/Boards/990/32990/92376.jpg

[Jimbuna]

http://4.bp.blogspot.com/_c8yyLqu3WUM/SkzuUcvshKI/AAAAAAAAABs/0E9A56r0lMQ/s400/HideThePizza.gif

[mapuc]

Lets keep it simple, BUREK :Kaleun_Salivating:

http://oldsnuggler.files.wordpress.com/2010/06/burek_trokut_1.gif

I think I'll get one tommorow after work :D

Do you have the recipe?

Markus

[1480]

Do you have the recipe?

Markus

Not sure of that particular recipe but if you take cold premade dough, like crescent rolls, make whatever filling, mince meat with chopped carrot, onion, diced potato. Cooking them all together till the veggies are soft and the meat browned. Use cumin and chilli powder and salt to taste. Cut the dough into circles on a baking pan. Pour some of the filling into the dough top with a slice of cheese, cheddar for this example and cover that with another circle of dough and pinch the sides together all around. Bake in a preheated oven between 350-400f for 15 minutes.

[tater]

http://i1224.photobucket.com/albums/ee374/rothwellwhite1/800px-Sunday_roast_-_roast_beef_1.jpg

Yum. (though the roast looks very overdone to me)

[Jimbuna]

I'm guessing you like your meat rare...I like it medium to well done.

I remember being fed an evening meal by the company I worked for in Holland whenever you performed an overtime shift.

I was the only guy that didn't have his beafsteak rare.

At the end of the meal most of the plates had a pool of blood on them....mine was still brown gravy coloured :DL

[tater]

A pool of blood would mean it was not properly rested after cooking. ;)

You can cook a roast medium, and it will be red (not purple, but really red), and won't leak all over the cutting board. I'm a huge gravy fan, too, mind you. I don't mean the red of rare meat, either, it's the redistributed blood. The meat is still cooked to the desired temp. Obviously if "ruined" (as they call "well done" ;) ), there won't be any blood left to redistribute. Resting is huge with steaks/roasts. If you cut it and blood pours out, you did it wrong :)

Regardless, it's making me hungry for a roast, and yorkshire pudding.

I like roasted veggies with a meal like that. Quartered brussels sprouts, tossed in olive oil and salt, and roasted at 500 degrees (I preheat the pan along with the oven) till the side on the cooking sheet is caramelized. (same works for broccoli)

[Betonov]

Not sure of that particular recipe but if you take cold premade dough, like crescent rolls, make whatever filling, mince meat with chopped carrot, onion, diced potato. Cooking them all together till the veggies are soft and the meat browned. Use cumin and chilli powder and salt to taste. Cut the dough into circles on a baking pan. Pour some of the filling into the dough top with a slice of cheese, cheddar for this example and cover that with another circle of dough and pinch the sides together all around. Bake in a preheated oven between 350-400f for 15 minutes.

About it. But I think the potatoes are usually left out and cheese is only added in cheese burek, not in meat burek.

And one more thing: an authentic burek is recognized if you are over 50 and you have a heart attack after you eat it :DL (we in the balkans like danger)

[Herr-Berbunch]

I like my steaks rare, but roast beef should be pink in the middle. The blood doesn't bother me, but I once had a colleague who had his steaks 'blue'. I love passing the butcher's and smelling raw meat, but I couldn't eat the cold bloody thing!!! :o

[BossMark]

Also love eggs and chips, with eggs nice and runny

[tater]

I like my steaks rare, but roast beef should be pink in the middle. The blood doesn't bother me, but I once had a colleague who had his steaks 'blue'. I love passing the butcher's and smelling raw meat, but I couldn't eat the cold bloody thing!!! :o

Yeah, I agree. But I cook a roast to medium and it is still red clean through. The meat has the cooked texture, but red (vs rare where the texture is different—closer to raw (but not quite)). If that makes any sense.

[tater]

Also love eggs and chips, with eggs nice and runny

I remember in Nepal we were always craving meat (Dal bhat gets old), and I'd order chips and eggs when I could get them. Comfort food to be sure.

[Jimbuna]

A pool of blood would mean it was not properly rested after cooking. ;)



That was my understanding too....silly cloggies :DL

[Herr-Berbunch]

I remember in Nepal we were always craving meat (Dal bhat gets old), and I'd order chips and eggs when I could get them. Comfort food to be sure.


I'm guessing dal is a lentil dish like here (dhal)? Not my favourite. You needed to find an ex-Gurkha - they make the best goat curry! Wish my local would do one. :DL

[Reece]

You can cook a roast medium, and it will be red (not purple, but really red), and won't leak all over the cutting board. Are you sure you aren't related to Dracula! tater!:O: now where's that puke smiley when you need it!!:yep: The picture of that roast looks perfect to me but we all have different tastes!!:03:

[mapuc]

Lets keep it simple, BUREK :Kaleun_Salivating:

http://oldsnuggler.files.wordpress.com/2010/06/burek_trokut_1.gif

I think I'll get one tommorow after work :D

Could a Tuzla be a good thing to your meal?

Markus

[1480]

Once every six months:

Thin crust sausage and bacon pizza well-done. The bacon is crispy, just need paper towels to sop up the pool of grease on top.:up:

[Betonov]

Could a Tuzla be a good thing to your meal?

Markus

Tuzla ?? :06:

Tuzla is a town in Bosnia :hmmm: Even google wont give me anything

[mapuc]

Tuzla ?? :06:

Tuzla is a town in Bosnia :hmmm: Even google wont give me anything


I found it on a danish homepage or should I say page with lots and lots of recipes. There are a section were you can find food/ drink recipe from around the world and I was scrolling around Bosnia and there I found this Tuzla

according to the person who have send this recipe

you need


1 big beer glass

4 cl whiskey
6 cl Bailey( Have to be very cold)

Coffee- have to be warm.

Markus

[Betonov]

Aww bloody hell :damn: I was only looking for food, not booze

[Jimbuna]

Aww bloody hell :damn: I was only looking for food, not booze

LOL

http://img682.imageshack.us/img682/2884/drunkcob.gif

[Herr-Berbunch]

Tuzla ?? :06:

Tuzla is a town in Bosnia :hmmm: Even google wont give me anything

Tuzla - Google Maps says I'm only 24 hours away from it.

http://www.youtube.com/watch?v=7Q9DSFu6eCQ

Dusty over Pitney :up:

[Jimbuna]

I thought it was the name given to a certainn kind of female :hmmm:

Tesla Girls

http://www.youtube.com/watch?v=GH7MwYBdSvM

OMD rules :yeah:

[Von Tonner]

So how come this became stale and mouldy??? Don't u guys like food? :haha:

Lets resurect it.

[STEED]

Quicker for me to nip out to my local chippy, there and back in around 10 minutes. :smug:

[Betonov]

First you need the dough

for a good 2 plates of mini pizzas you need:
-600 grams of flour
-20 grams of yeast
-water
-20 grams of sugar
-10 grams of salt
-0,1 litre of vegetable or olive oil

First you disolve yeast in a decilitre of water and ad a pinch of sugar. In the meanwhile throw all the rest of the ingredients int a mixing bowl and mix into a nice dough. In the meanwhile pour in the water and yeast solution. Keep mixing and ad water until you get the dough nice and plastic but without sticking to the bowl sides.
Put that dough onto a floured counter, keep kneading the dough for a few more minutes, then make a ball, put it onto a plate, gently cover it with oil and put it into the refrigerator for a few hours.

After a few hours (one is enough but more the better) take the dough out, put it onto a floured counter and rool it into a square about 3 cellphones wide and as thin as possible without making holes in it.

Then you'll need:

-a can of canned tomatoes (canned are better for this than fresh)
-garlic
-italian herbs and spices (origano, basil etc.)
-ham, parma ham, panceta, bacon, your heartas desire in meat choices just make it in thin strips
-cheese (your preference, I use ementaler), grated
-a dash of oil

First you put that tomatoes, garlic and spices into a food procesor and make tomato sauce. Spread it all over the flattened dough but leave a 2cm strip on one side, the side that goes length wise.
Then sprinkle cheese, lay some meat on and roll it into a nice long roll.
Remember that 2cm strip I told you about, rub some oil on it so when you close the roll it sticks together and seals it shut

Here's the hard part. You have to cut the entire roll into 1 cm thick slices. The slices will give you nightmares since they'll want to fall apart. Just gently put them onto a cooking tray lined with baking paper and gently compress the slices so they'll keep a uniform shape.

Once you have all the slices on the tray sprinkle with herbs and spices and bacon cubes and olives and anything you might want.

Oven 200°C
http://i.imgur.com/JsHIF2C.jpg?1


I had them in for half an hour, until they started getting brown. If they come out too dry, place a tray filled with water underneath the next time.


And voila
http://i.imgur.com/wgsnv5k.jpg?1


Excellent for parties and other social gatherings, they work well even 2 or 3 days old.

[u crank]

Man that looks really good. You are a man of many talents.:yep:

[Schroeder]

They look awful.:nope:

I'll help you to get rid of them. *takes them all*

No need to thank me.:smug:

[Von Tonner]

First you need the dough. Keep mixing and ad water until you get the dough nice and plastic but without sticking to the bowl sides.

That looks sooo good. I will def try it but I hate working with dough as mine always gets sticky and clings to everything.

Did stuffed green peppers last night with a artichoke and asparagus salad. Stuffed with ground beef mince, diced up onions and celery, mixed herbs, white wine, dash of tabasco and soya sauce, chuckney, salt and ground black pepper.

This all fried up first. Then stuffed the peppers, topped with mature cheddar, wrapped in tin foil then into oven for an hour on low.

http://i44.photobucket.com/albums/f26/jat9/stuffed%20peppers_zpsswxhk02u.jpg (http://s44.photobucket.com/user/jat9/media/stuffed%20peppers_zpsswxhk02u.jpg.html)

[Betonov]

Look at all that color.
I love dishes you can eat them with your eyes first :up:

How's the climate in SA for mediteranian produce (tomato, artichoke etc.)

[Von Tonner]

How's the climate in SA for mediteranian produce (tomato, artichoke etc.)

Actually the Western Cape has a mediteranian climate,. " It is generally accepted that the mediterranean climate occurs in southern and southwestern Australia, central Chile, coastal California, the Western Cape of South Africa".

So tomatoes etc are easy peasy to grow and in abundance. Artichokes I'm not so sure of. As far as I know we import them from Israel. Never seen home grown ones.

[Jimbuna]

Had a lovely kebab with chips, salad, pitta bread and lots of hot chilli sauce for supper last night :yeah:

A bit like the one below.
http://i.imgur.com/rbMrJK5.jpg

[Von Tonner]

Happy Easter All:woot:

Gonna go have me a 'bunny chow'

http://i44.photobucket.com/albums/f26/jat9/IMG-20150329-WA0000_zps51flc0lj.jpg (http://s44.photobucket.com/user/jat9/media/IMG-20150329-WA0000_zps51flc0lj.jpg.html)

Bunny chow, often referred to as a bunny, is a South African fast food dish consisting of a hollowed out loaf of bread filled with curry