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Author Topic: Sunday cooking  (Read 12239 times)
CryptoMe
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« Reply #20 on: October 20, 2011, 10:58:01 PM »

Stew-ish moussaka or lasagna-ish moussaka?

I have never heard of a Stew-ish moussaka. Please tell me, what is that?
And to answer your questions, I made the lasagna-ish moussaka. It turned out really good!
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CryptoMe
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« Reply #21 on: October 20, 2011, 11:04:48 PM »

Another "ethnic" favorite I love to make is piragi, a Latvian bacon, onion, and caraway filled roll.  I made 300 of these suckers for a holiday party last year:(I called them bacon buddies for the less adventurous folks)
http://recipes.epicurean.com/recipe/170/piragi-%28latvian-bacon-rolls%29.html

Piragi are fabulous. They are actually a staple across many slavic cultures (my background). You can put just about anything in them, but typical fillings include; rice and mushrooms in a cream sauce, browned ground beef and onions, chopped hard boiled eggs, and fried cabbage. In fact, I made some from the left over cabbage filling and pie dough from my cabbage pie on Sunday. Delicious!

But they are very time consuming to make. I tip my hat to you for making 300! I hope your party-goer friends appreciated the effort.
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Fenrix
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« Reply #22 on: October 21, 2011, 08:23:52 AM »

Stew-ish moussaka or lasagna-ish moussaka?

I have never heard of a Stew-ish moussaka. Please tell me, what is that?
And to answer your questions, I made the lasagna-ish moussaka. It turned out really good!

West of the Black Sea Mousakka is more like a lasagna. East of the Black Sea (my primary experiences are Turkish and Lebanese) it's a eggplant stew. I've done the following version: http://www.woolfit.com/moussaka.html and it was very good but not quite what I was looking for. The next time I try it, I will either roast or fry the eggplant at the suggestion of a Lebanese friend.
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CryptoMe
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« Reply #23 on: October 21, 2011, 01:44:09 PM »

Stew-ish moussaka or lasagna-ish moussaka?

I have never heard of a Stew-ish moussaka. Please tell me, what is that?
And to answer your questions, I made the lasagna-ish moussaka. It turned out really good!

West of the Black Sea Mousakka is more like a lasagna. East of the Black Sea (my primary experiences are Turkish and Lebanese) it's a eggplant stew. I've done the following version: http://www.woolfit.com/moussaka.html and it was very good but not quite what I was looking for. The next time I try it, I will either roast or fry the eggplant at the suggestion of a Lebanese friend.

How interesting. Thanks for that  Smiley
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danooli
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« Reply #24 on: October 25, 2011, 11:09:28 AM »

It's not Sunday, but I'm home from work with a bit of a bug so I'm thinking about what to cook for dinner tonight...

I'm leaning towards a Butternut Squash Gratin casserole as I still have a ton of these buggers from the garden I should use.  Grin
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Talia
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« Reply #25 on: October 25, 2011, 11:16:20 AM »

I'm leaning towards a Butternut Squash Gratin casserole

mmmmm.

can I come over? :p
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CryptoMe
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« Reply #26 on: November 07, 2011, 01:53:29 PM »

Last night I made an acorn squash and sauteed onion mash. No salt, no pepper. It was so delicious!
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danooli
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« Reply #27 on: November 12, 2011, 06:39:19 PM »

I'l be trying these tomorrow, I think  Grin

Sriracha Peanut Butter Cookies

Yield: 24 cookies

Ingredients

    * 1/2 cup of butter
    * 1/2 cup of white sugar
    * 1 cup of smooth peanut butter
    * 2 tablespoons of Sriracha sauce
    * 1 cup of all-purpose flour
    * 1 egg
    * 1 teaspoon of baking soda
    * 2 tablespoons of honey

Instructions

   1. Preheat over to 375F.
   2. Cream butter, peanut butter, sugar and Sriracha sauce together.
   3. Add flour, egg, baking soda, honey and mix well.
   4. Form approximately 1″ balls and press down with a fork.
   5. Bake at 375F for 10-12 minutes.
   6. Let cool and enjoy!

The recipe was found here: http://tastesbetterwithfriends.com/2011/10/20/sriracha-peanut-butter-cookies/
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Bdoomed
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« Reply #28 on: November 14, 2011, 02:01:37 AM »

Oh... oh my... Sriracha... Peanut Butter... Cookies...
I think... I think I'm leaking...
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I'd like to hear my options, so I could weigh them, what do you say?
Five pounds?  Six pounds? Seven pounds?
Marguerite
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« Reply #29 on: November 14, 2011, 11:19:40 AM »

Oh... oh my... Sriracha... Peanut Butter... Cookies...
I think... I think I'm leaking...

How about some habanero pineapple salsa over ice cream to go with? 

    1 can pineapple chunks
    1 habanero pepper, minced
    4 fresh mint leaves, cut into chiffonade
    1 cup corn oil
    2 large corn tortillas, cut into wedges
    1 cup sugar and cinnamon mixture

In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.

In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.

Liberally dust warm corn wedges with sugar and cinnamon mixture.

Serve pineapple salsa over ice cream with the fried corn tortillas.

From my Patron Saint, Alton Brown, here.
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Alea Iacta Est!
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Pseudopod Tiger
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Mmm. Tiger.


« Reply #30 on: November 14, 2011, 03:40:44 PM »

From my Patron Saint, Alton Brown, here.

Patron Saint!  I love it.  Alton Brown is a demigod of some sort, I firmly believe.
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I'd like to hear my options, so I could weigh them, what do you say?
Five pounds?  Six pounds? Seven pounds?
CryptoMe
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« Reply #31 on: November 14, 2011, 09:37:35 PM »

And I thought the pumpkin chilli I made last night was strange.... Cheesy
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Gamercow
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« Reply #32 on: November 15, 2011, 02:55:37 PM »

I'l be trying these tomorrow, I think  Grin

Sriracha Peanut Butter Cookies


I've had them before and liked them, the sriracha with peanut butter gives a slightly thai flavor.  But I may not be the best subject for this.



From The Oatmeal.  Read his stuff.  It is hilarious. 
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danooli
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« Reply #33 on: November 15, 2011, 08:13:18 PM »

That was wonderful!  I might have to buy that bumper sticker  Grin

I haven't made the cookies yet, but it's still on the agenda
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Spindaddy
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« Reply #34 on: November 24, 2011, 11:13:35 AM »

From my Patron Saint, Alton Brown, here.

Patron Saint!  I love it.  Alton Brown is a demigod of some sort, I firmly believe.
I also worship at that altar. Alton Brown makes cooking fun and sciency. I love watching his shows and I have a bunch of his books. I love his concept that cooking is like reading directions and having a map. Directions are a great way to take you from 'A' to 'B', but having a map is great way to be able to pleasantly take a detour.
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danooli
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« Reply #35 on: August 26, 2012, 04:29:12 PM »

I just whipped up a batch of chocolate carrot cupcakes with chocolate cream cheese frosting that are chilling in the fridge.  I used carrots I just plucked from the garden today. 

On a side note, I looked at a bunch pf recipes before settling on the one I chose, in large part because it uses cardamom, and ever since reading Throne of The Crescent Moon by Saladin Ahmed in which the main character loves cardamom tea, I've been interested in the spice.
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Gamercow
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« Reply #36 on: August 29, 2012, 09:21:23 AM »

Since this thread popped to the top, if anyone ever has any allergy/food restriction questions, let me know, my wife has been egg, dairy, and wheat free for three years now, so I've had to come up with some interesting substitutions.
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The cow says "Mooooooooo"
Bdoomed
Pseudopod Tiger
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Mmm. Tiger.


« Reply #37 on: August 29, 2012, 01:49:08 PM »

That's intense! I'd imagine that food is a pretty scary thing when you can't eat any of those.
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I'd like to hear my options, so I could weigh them, what do you say?
Five pounds?  Six pounds? Seven pounds?
Gamercow
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« Reply #38 on: August 29, 2012, 03:37:04 PM »

She gets an IGG reaction(stomach/gut), not an IGE reaction(throat closing, swelling), so it isn't the end of the world if she eats those, but it is not pleasant for her.  We've found a lot of interesting substitutes, like applesauce as an egg replacer, and that Asian markets have rice noodles at 1/5th the price of normal markets.
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The cow says "Mooooooooo"
danooli
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« Reply #39 on: August 29, 2012, 05:58:14 PM »

I heart Asian markets!

Thanks for offering up wisdom, Gamercow!  I know quite a few people with various food allergies and aversions, so I may hit you up one of these days!
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