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Thanks!
Stock, premade liquid ( from my freezer).
No Worcestershire, ok.
And tomatoes.....that's really interesting and useful! Lots of the recipes I found seem to specify tinned tomatoes with green chillies, ( which we cannot get here) and ones that had none were sea food, but in a real kitchen its often not the case that books are right. . Thanks!
And tomatoes.....that's really interesting and useful! Lots of the recipes I found seem to specify tinned tomatoes with green chillies, ( which we cannot get here) and ones that had none were sea food, but in a real kitchen its often not the case that books are right. . Thanks!
Wow, thank you iris! ( though the'once' is ominous!)
Homemade muffalettas tonight. I am making the olive spread with extra peppers.
Those look interesting seela. Are they fried?
My meat pies are.. meat, gravy and veggies in a regular pie crust and baked in the oven. That looks more like what I would call an empanada.
What do the crust and the filling consist of?
Nope, they're baked. And I guess they shouldn't be called pies, but rather pastries.
The crust is made with butter, flour and quark.
The filling is beef mince and a bit of cooked rice and the leftovers of tomato sauce that I had to use up. I seasoned it kind of Middle Eastern-y, which of course is not at all traditional.
That sounds awesome! They look really good... now I want a Columbian empanada! They are made with corn masa instead of flour, have a meat and potato filling, super delicious. Oh, and they are deep fried so good though!
There's a different type of meat pie, a more common one, too. It's made with a yeast dough and it's deep fried. It's kind of like a meat filled donught...
I don't like either kind that much, but J's really been pestering me about these meat pies lately.
Now you can tell him to stuff his pie hole
Lemme see how that goes over...
A little like panzaroti? I could like that.
Hmm. I could eat everything today i think. The gumbo smells too spicy for me though
Looks a little like them at least, yes.
There's even a wiki article about the Finnish meat pie: Lihapiirakka
Well if you can serve it with Bostongurka, it can't be all bad.
I've never tried to make my own olive salad before. I usually buy the jarred. What bread are you using?
I'm enjoying that there's a gumbo and muffalettas going on. Maybe someone can do a jambalaya, a crawfish etouffee, and a shrimp creole.
That looks great! I have inadvertNtly made something similar improving on the idea of pan bagnat in a closed bread, but this looks so delicious. ( and this picture of you is perhaps the most beautiful yet!)
I am feeling switched on to food!
gIanbattista could not wait till tomorrow when the idea was raised. i have made my first brown roux.....it was fun. . He showed me a recipe from the trumpeter Wynton Marsalis in his facourite cook book, but that guy has everything in there ....and more, and we have no crab and stuff... So i am sticking with a no tomato straight down the middle version. .
I have also decided to break my alcohol fast again. . I have mixed feelings about this. Having read about and thought about flavours i'm going to pair a chenin blanc with the gumbo ( i know beer might be a good choice other wise) , and just have a small glass.