Your favourite dish

[tater]

Originally Posted by BossMark

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

[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]

Originally Posted by 1480

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 (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!!!

[BossMark]

Also love eggs and chips, with eggs nice and runny

[tater]

Originally Posted by 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!!!

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]

Originally Posted by BossMark

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]

Originally Posted by tater

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

That was my understanding too....silly cloggies

[Herr-Berbunch]

Originally Posted by tater

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.

[Reece]

Originally Posted by tater

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! now where's that puke smiley when you need it!! The picture of that roast looks perfect to me but we all have different tastes!!

[mapuc]

Originally Posted by Betonov

Lets keep it simple, BUREK



I think I'll get one tommorow after work

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.

[Betonov]

Originally Posted by mapuc

Could a Tuzla be a good thing to your meal?

Markus

Tuzla ??

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

[mapuc]

Originally Posted by Betonov

Tuzla ??

Tuzla is a town in Bosnia 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