angusyoung
de jongens
I like moussaka but nothing to write home about but we had one the other night that was very different than the norm and it was fantastic,so alive it seemed,yum yum! gonna have to look to see how it's done.
OT: The Food & Drinks Thread (Part 5)
- Thread starter Treb
- Start date
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angusyoung
de jongens
Not the same but I managed to land a Japanese ''shrimp'' while in Canada,and they do have something in common
Time flies eh? well with the bad some good came out of it also in saving another.
angusyoung
de jongens
What would the ''filler'' be? curious and yet anticipating being disgusted at the same time.
It's a meat process byproduct called lean finely textured beef aka pink slime. It's treated with ammonia or citric acid. The one treated with ammonia is not allowed in Canada.
angusyoung
de jongens
Bison or buffalo? very different but both are very good as the water buffalo in India is excellent especially since the cows are sacred and need to get that fix somehow. Something not that well know but is very good is Kudu when prepped properly. The fresher the better but I can't emphasize enough to NOT try to take a fresh kill away from a lioness no matter how content and approachable they may seem
angusyoung
de jongens
Per Sjoblom
Registered User
- Jan 3, 2018
- 7,134
- 12,736
McDonald's used it for their burgers in the US. It is not allowed in Europe either.
McDonald's Announces End to 'Pink Slime' in Burgers
Get breaking national and world news, broadcast video coverage, and exclusive interviews. Find the top news online at ABC news.
angusyoung
de jongens
My buddy wanted me to ''whip up'' some jalapeno poppers,you don't just ''whip up'' anything,especially those. But fortunately I had some already fried but frozen so no biggy,got to make another batch soon though.
angusyoung
de jongens
Sounds absolutely scrumptious................NOT!McDonald's used it for their burgers in the US. It is not allowed in Europe either.
McDonald's Announces End to 'Pink Slime' in Burgers
Get breaking national and world news, broadcast video coverage, and exclusive interviews. Find the top news online at ABC news.abcnews.go.com
Per Sjoblom
Registered User
- Jan 3, 2018
- 7,134
- 12,736
Sounds absolutely scrumptious................NOT!
I bought shoes from the NL without even knowing it until they shipped. Last September I took off a week and went to the Cascades close to Bend OR. I had just bought a pair of trail runner shoes by Nike. They are extremely comfortable. So about 2 weeks ago I thought I would get 2 more pairs. I found one color at a place called Roadrunner. Then another pair from runnerin or something like that. They were on sale ($106). Then I get an email saying they have shipped and I get a tracking number for the NL Post and now they will be delivered tomorrow. I have never experienced this before.
angusyoung
de jongens
WE make all sorts of shoes,thought they were sold mostly local,never seen outside the NL,but never looked that hard either. $106 seems pretty reasonable,they probably cost more in the NL with how high the taxes are there.
I have a few pairs from this maker,seems there are stores globally. I like the ones I have/had and not expensive either.
Loints of Holland v202308 EN
Beautiful women's and men's shoes with ultimate comfort. Sustainable in creation and use. Free delivery & returns. Fast delivery. Choose from a wide range.
lointsofholland.com
Le Tricolore
Boo! BOOOO!
Picked up my first bottle of Calvados today and made this drink this afternoon:
www.diffordsguide.com
no picture since I drank it fairly quickly as soon as it was done. Delicious!
Harvard Cooler Cocktail Recipe
Discover how to make a Harvard Cooler using Calvados apple brandy, Lime juice, Sugar syrup (2:1) and Soda (club soda) water in 6 easy to follow steps
no picture since I drank it fairly quickly as soon as it was done. Delicious!
angusyoung
de jongens
Been a while since having some Indonesian fare and tried a beer that comes with an interesting history,always a sucker for that sort of thing.
www.affligembeer.com
Affligem
www.affligembeer.com
angusyoung
de jongens
Picked up my first bottle of Calvados today and made this drink this afternoon:
Harvard Cooler Cocktail Recipe
Discover how to make a Harvard Cooler using Calvados apple brandy, Lime juice, Sugar syrup (2:1) and Soda (club soda) water in 6 easy to follow steps
no picture since I drank it fairly quickly as soon as it was done. Delicious!
Leave it to you to introduce some to other wise not widely know cocktails
Don't know what to make of it frankly, could it be you're a bartender or cleverly disguising that fact that you're a boozer
MXD
Partying Hard
- Oct 27, 2005
- 52,200
- 18,178
I tried veal flap because it wasn't expensive (like, 4$ for 200 grams) and, errhm.... I still can't figure out what to do with this. It's not tender, it's not super tasty, it's not grainy, it's not fat (aka, too lean) and it has no conjunctive tissue to speak of so I can't go full "Kalbi on a budget" with my remaining steaks.
And it's flap, so anything more done than "medium" would be dry AF, which is a problem considering the thing is already so lean. I guess I could do some interesting steak sandwiches by cutting ultra-thin slices (after some marinating).
And it's flap, so anything more done than "medium" would be dry AF, which is a problem considering the thing is already so lean. I guess I could do some interesting steak sandwiches by cutting ultra-thin slices (after some marinating).
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angusyoung
de jongens
Le Tricolore
Boo! BOOOO!
I didn't think I was cleverly disguising anything.Leave it to you to introduce some to other wise not widely know cocktails
Don't know what to make of it frankly, could it be you're a bartender or cleverly disguising that fact that you're a boozer
MXD
Partying Hard
- Oct 27, 2005
- 52,200
- 18,178
... yeah, come to think of it, I dunno why I didn't think about this. T hanksPound it thin and schnitzel it
Found this way too interesting not to share:
www.eater.com
A Conversation With the Team That Made Bread With Ancient Egyptian Yeast
How a scientist harvested 4,500-year-old yeast and turned it into a loaf of sourdough
www.eater.com
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Le Tricolore
Boo! BOOOO!
Found this way too interesting not to share:
A Conversation With the Team That Made Bread With Ancient Egyptian Yeast
How a scientist harvested 4,500-year-old yeast and turned it into a loaf of sourdough
I'd make a PB&J with that.
angusyoung
de jongens
Had myself an " Elaine'' moment when a friend insisted I try a soup that he got.
It was some sort of Indo/Thai influence of cream of pumpkin and peanut that was simply delectable. Some heat to it but wow! addictive best describes it. Now comes the challenge to replicate it chez nous.
angusyoung
de jongens
Found this way too interesting not to share:
A Conversation With the Team That Made Bread With Ancient Egyptian Yeast
How a scientist harvested 4,500-year-old yeast and turned it into a loaf of sourdough
Not exactly breaking news but it was rather fascinating indeed when I saw the doc a few years ago,but I'm a sucker for history etc.
Unrelated but adjacent with the advent of Lidar and the advancement of forensic DNA technology there should be some very interesting discoveries still to come.
angusyoung
de jongens
View attachment 533732
Had myself an " Elaine'' moment when a friend insisted I try a soup that he got.
It was some sort of Indo/Thai influence of cream of pumpkin and peanut that was simply delectable. Some heat to it but wow! addictive best describes it. Now comes the challenge to replicate it chez nous.
Was easier than expected! very close and delicious.Made some tweaks to enhance it more though.
- 2 tablespoons Thai red curry paste
- 1 L vegetable broth (4 cups)
- 1 796ml can pumpkin purée (3 ½ Cups)
- ¼ cup natural peanut butter
- 1 cup coconut milk
- 2 tablespoons soy sauce (or to taste)
- 2 tablespoons agave or maple syrup
- 2 tablespoons Sriracha (optional)
- Lime, cilantro, coconut milk, or more Sriracha for garnish
- Heat a big pot over medium-high heat. Add the Thai red curry paste, and stir or whisk as it’s heating up. After about 1 minute it will to stick to the pan and become fragrant.
- Then add all of the remaining ingredients: vegetable broth, pumpkin, peanut butter, coconut milk, soy sauce, agave, and sriracha. Whisk well to combine. Cook until it's completely heated through.
- Garnish with a wedge of lime, some cilantro, sriracha, a drizzel of coconut milk, or enjoy just as it is.
