This would make a great "Got Milk" commercial, uh?

https://encrypted-tbn0.gstatic.com/i...pIzLw&usqp=CAU

Cut the tops off three tomatos and set them aside.


Scoop out the seeds and hollow out the tomato making it into a bowl.

Sprinkle chopped chives, and a layer of your favorite cheese.

Add one whole egg (yolk & white), salt and pepper to taste

Sprinkle some more chives, add a little mayo or salsa. Top with more shredded cheese

Oil a pan and place the tops you cut earlier onto the pan cut side down. Then place the tomato bowl on top of them. They hold the tomato bowls upright as they bake.

Bake uncovered about 25 minutes @ 390 F

Cold smoked salmon is great, but I hate cooked salmon.

Seelachs is a favourite with boiled or fries eggs.

The Korean Shin-Ramen are also an old favourite, but not that hot, and are pretty mild after a few serves.

No one mentioned Surströmming yet :rolleyes:

ah sharkey and deer hunter miss the times i had with them two but i'm still on kp been 20 years might have to get a free Les petition going man my food comes in a can open up can grab spoon finish toss in trash except fish and meat i kill but i save them for when the times gets rough

https://www.dw.com/en/how-to-make-au...video-64305202

Well, I like fried fish, and I like fried potatoes (chips, fries, Fritten - however you call them). But I cannot get used to have vinegar on fish or on chips.

German chips (Pommes) are traditionally served with salt and mayonaise or ketchup.

Most comparable to British fish & chips is a dish over here consisting of fried fish like the British do it, plus potato salad. In Southern Germany, potato salad indeed is made with clear sauce that includes also vinegar (and I do not like this version of potato salad at all), but I prefer the more Northern way of doing the potato salad with onion, mayonaise, cucumber. This is also the majority of industrially produced potato salds available in supermarkets. The fish I like then as "Müllerin Art".

The taste of frying oil. Delicous. Just the quality of the oils used for frying is always a health desaster: inflammatory Omega-6 in absolute overkill doses (when using sunflower or rapeseed oil, with soybean oil and peanut oil all kinds of other allergens are further added in high doses) . Why must all delicious things be a hazard to your health, and most healthy things boring and bland, often even bad? :wah:


I "oil-fry" potatos in the pan nowadays, using coconut oil (looses its coconut taste when being heated) or cleared butter. I prepare them like "Bratkartoffeln", but without any herps, onions, bacon. When done, I dry them a bit, and have salt and mayonaise on them. That way they are and taste like chips/Pommes Frites to lets say 90%. Works good enough for me.


Fish I almost exclusively have either in Tomato sauce or in a hot chilli oil for pasta (tuna or makarel), or grilled salmon with a self-made dressing of avocado with dill, wild garlic, lemon juice, salt, black pepper, olive oil, parmesan.

Here we use remulade* to our pommes.

When it comes to potato salad I know only two who makes according to me a perfect potato salad.
My Dear Mom
the local grill bar just on the other side of the Danish German border.

When I'm in Germany shopping I use to order a portion of they potato salad and a Kieler knacker

* When I try to translate the word Remulade-I get the word pickles. When I then do a search for pickles I do not get remulade.

The closest I can come is that this famous Remulade is mayonnaise with pickles.

Edit
Skybird wrote:
"Why must all delicious things be a hazard to your health, and most healthy things boring and bland, often even bad?"

Came to think of a motto I have:
It's not the question on how old you get, but how you lived your life.
End Edit

Markus

Ah, I did not immediately find it.


https://www.subsim.com/radioroom/sho...d.php?t=229915

Slobber I do! I KILL for a good remoulade on boiled eggs! Unfortunately, the oil issue hits home again. I have become a Nazi regarding oils. So: I have remoulade rarely, but when I have it, the tube does not last over the day. It dies during the very same meal I opened it for.

Once a year. Das muß mal sein. :hmph:

I tried that Sazon last year and was decidedly underwhelmed. I'm more about this, particularly the Annie Chun's
https://m.media-amazon.com/images/I/...L._SL1500_.jpg

I can't get used to fish with tomato sauce, haven't ever tried some gochujang on fish. Hmm?

...and potato salad has to be Pennsylvania Dutch along with a slice of Lebanon Sweet Balogna.
https://m.media-amazon.com/images/I/...L._SL1000_.jpg

Takes me back to the days when I was living and working in Holland (Dordrecht). Friday in the factory canteen was predominantly 'fish day' and I was the only person who asked for their fish to be fried unlike my Dutch colleagues who preferred theirs raw/pickled.

One day one of my Dutch colleagues commented "You Brits are really funny, when I was in London (he was an ex-submariner in the Dutch Navy) I noticed you eat your fish and chips from newspapers"

I responded "yes, that is an old British custom but we also ensure the fish is cooked prior to eating it"

And that the paper has been properly red...!


Raw or pickled fish, even worse: Sushi, is not my thing. Only exception: Herring in dill cream.

I just had a vegan breakfast, it was pretty good. Did you know if you break-up/crumble a 15 oz block of extra-firm Tofu into bite size pieces. Throw into a fry pan add Tumeric it gives it the color of scrambled eggs, damn near same texture too. Not as tasty as eggs but season with a little cumin, onion powder, garlic powder, salt pepper or Sriracha or whatever and I doubt you'd know the difference.

Goes great with hasbrowns, topped with sautéed garlic onions, tomatoes and cilantro.

It wasn't a true vegan meal, the recipe calls to cook in olive oil. But I have to have butter, butter always makes it better. Oh, and cheese does too! :yep:

Things are expensive these days but the eye of round roast is still the cheapest. Reason many don’t use it is because it’s one tuff cut of beef you’ll spend all day chewing on it. The solution is pineapple. Discard the crown then dice and purée the pineapple skin and all, dump into a large bowl for a marinade. Cut the eye of round into two inch steaks and marinate them in the pineapple NO MORE than two hours in the refrigerator and let those little pineapple enzymes got to work. Afterward rinse well, season and grill them or pan fry that cow. They don’t char as well as untreated beef but boy are they ever tender.

Works well on other cuts but be careful the marinade it will dissolve beef into a mush if left in too long.

If you take a lesser cut of meat and use a pressure cooker, it comes out pretty well. I tend to sprinkle a little bit of ground garlic along with sliced onions. In a roaster or pressure cooker, this infuses the meats with acids breaking down the proteins in the meat. Using a roaster pan on a low heat setting and cooking all day makes for a tender cut of meat as well.

The pineapple or orange marinades will break down the protein collagen matrix and as you said, make things tender.

Im in Florida now, it's grillin' season all year. Gotta char that cow. :salute:

https://www.youtube.com/watch?v=H_lEE5TynVs


:Kaleun_Salivating: :D


This is about as simple as it gets, all you need is that extra day.

Magic powder is only salt, black pepper, and garlic powder.
For Salt Pork, check in the bigger box stores or ask the butcher.
Lard should be easy. In a worst case, you can use Crisco but you'll lose a little flavor.

Try to not jump the shark. Beans need to mellow out for at least over night after you cook them the first time. If you want to add some extras (hot peppers, chopped olives, celery seed, etc.) WAIT until the last cooking step before you serve them. :up:

Speaking of fish and chips, check this guy out.
I'd like to read what you think. :hmmm:

https://www.youtube.com/watch?v=5NL1vB10wM4

He's making it border-line too complicated (IMO) but there are some good ideas. :salute:

As a historical note, in the US during the great depression, dill pickles were a cheap source of dill flavoring. I've tried recipes using dill pickles for stuff like poached or baked salmon and cod. :)

His Tar-tar sauce sounds wayy too "fru-fru" for my taste (where's the cilantro and wasabi? :nope: ) but its supposed to be a "house sauce" so I'll allow it. :hmmm:

It's been thirty years since I had deep fried cheeseburgers served wrapped in newspaper. As a fiscal conservative I always approved of the method. I've used the Sunday funnies as gift wrap too. :D The food I miss most of all from Scotland is the shoestring French fries with malt vinegar served from the Dunkin Donut kiosk at the end of the pier. :salute:

I love dill spice, I put it in many dishes.

:sign_yeah: That's what goes on the salmon over diced purple onion, tomato, capers, and cream cheese all on a garlic toasted bagel ! :Kaleun_Salivating:https://www.subsim.com/radioroom/pic...ictureid=11786