Omg @phattpiggie .... I'm not usually a 'savory' person in the morning but those pics had my mouth watering. Looks like you ate well on your trip.
Now I want risotto......
Now I want risotto......
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Whatcha looking for? Are we talking 'typical' food or vegan gluten free kind of stuff?
I have some pretty serious Greek recipes.... or Tex Mex..... Or are we talking football fare?
Lmfao...... okay then. Give me a direction to go in......... finger food or knife and fork? Breakfast, lunch or dinner?Who am I to put parameters on people's success??
Lmfao...... okay then. Give me a direction to go in......... finger food or knife and fork? Breakfast, lunch or dinner?
@Kellya86 your dinner looks amazing. And again... not usually a savory person in the morning but that got my mouth watering.
Fenton isn't that far from me... a bit of a hike but doable. I've never been to the Fire Hall and I'll have to check it out. Always looking for a new spot to try., I don’t know if you ever get to Fenton but the Fenton Fire Hall has excellent food.
I do. But in moderation for a marinade. Most Greek food has dill in it. And this was a Greek inspired marinade.You seem to like dill very much? The only herb I dislike
Give the marinade injection a try. It's really worth it especially if you want to make a crispy beer can chicken.
Are you speaking about kraut just as cabbge or as "Sauerkraut"?
You won't find nearly no restaurant in Germany which is using homemade "Sauerkraut" or "Choucroute" in Alsacia - you won't even find anymore Sauerkraut offered at the most German restaurants. It's really not our national dish as you may guess. Sauerkraut will be offered in some old-style-kitchen restaurants in Berlin and south-west Germany. Taste depends mostly on used recipe and spices. In northern Germany you can find "Grünkohl" (kale/borecole) in autumn and winter. South of the Main people don't know/eat it and nearly all of them are hating it and call it hogwash. I think you have to be grown up with this dish to like it's special taste.
yummy, Mom!
You seem to like dill very much? The only herb I dislike
I mostly like fresh dill (in small amounts) as a garnish for fish based things. The above pic that had dill was a salmon mousse on baguettes. A sprig of dill really adds a fresh note.I’m not a huge dill fan but it goes well with some fish and is, in my opinion, essential for pickles. The herb I have issues with is cilantro. As a “brightener”, it’s just fine. However, I’ve had too many salsas and sauces where it was a primary ingredient. No thanks.
I mostly like fresh dill (in small amounts) as a garnish for fish based things. The above pic that had dill was a salmon mousse on baguettes. A sprig of dill really adds a fresh note.
Cilantro, on the other hand, can ruin a dish even in small quantities if it's not the right spice. I don't mind a hint of it but find it overpowering and hate when it's over used. So I'm right with you there. Sort of tastes like soap.
One spice I never seem to get enough of (not an herb) is cinnamon. I adore it and always put more in than the recipe calls for; especially in apple pie. And love recipes with meat that call for it; like mousakka or pastitsio.
Interesting.. I don't know that I've actually smelled it when cooked in food. I do hate the 'fake' cinnamon scent you find in a lot of home sprays, etc., however.I enjoy it in food but can get overwhelmed if the smell is too strong.
This reminded me of my grandfather who used to always save duck fat and would actually spread it on bread instead of butter. Never appealed to me much but I can see where cooking in it would impart a nice flavor.Anyway I saved the duck fat and used it to cook the left over potatoe skins from the kids dinner...
And they are fucking amazing.....
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