Foodies BS Thread.

That looks delicious! I haven’t made curry in a while. However, I like eating various forms all the time. A cool thing is to try Thai vs Indian vs Vietnamese vs Korean vs Chinese (Singapore) vs Middle Eastern/North African.

 

One of the courses I took at school was cuisines of the world and we played with these various themes. How different is a tangine from a vindaloo? Probably my favorite cuisine would be Sicilian with its European and North African Mediterranean mix.

What I cooked was nothing traditional, a simple generic city powder augmented with cumin, fennel and Bay leaf.

 

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...^^^... I lived in Thailand for a while and still go back there occasionally. Love Thai food, but IF I was super rich, I would live in Singapore.

Love the food in Thailand and Singapore

 

Burrito night

 

That’s the best kind… self exploration.
I think my daughter still has the book for cuisines of the world from her first year at culinary.

 

Singapore Mei Fun! Local shop didn’t do it until I asked for it.
I have a simple cardamom version Im fond of as well.

 

That's awesome. I was fortunate, my Chef instructor, a Dane, had apprenticed in France under Verge then ended up in Hong Kong running kitchens for a series of business clubs scattered around the region. He liked to tell us he had 2 full time ice carvers on staff and four kitchens (fine and casual Chinese and fine and casual French)in the Hong Kong site. He took us on a tour of Vancouver's China town and spoke fluently with all the vendors. His knowledge of world cuisines was encyclopedic. I got into studying the history behind of several cuisines while I studied with him.

 

Roasted cauliflower and cream poached cod for brandade filled pansotti.

 

Delayed, but here ya go!



Just for the Albondigas:

At least 1lb ground beef. About 1 to 1.5 tablespoons each chopped mint, cilantro, parsley.

1/2 cup rice, 1 egg, salt/pepper to taste.

I use 2 squash, 2 potatoes, a bag of the small carrots so I don't have to chop them, 1 tomato, 1/4 to 1/2 onion, 1 garlic clove, salt and pepper, 2 tbsp knorr tomato

Start with about 2 liters water and bring the carrots to boil. When boiling add the albondigas and cover.

In a blender, add the tomato, knorr, onion, garlic, and 3 cups water. Blend it smooth

In a deep fry pan, heat some oil to fry the sauce. Pour it in and let it boil. Then add it to the pot with albondigas.

Add potatoes, squash, and 1 rib of chopped celery.

Let it boil 20-25 min.

Serve over Spanish rice!

 

Asian nachos and crab rangoons

 

Looks like a bastardized version of shepherd’s pie and I like it. What all is in it?

 

I didn't want to make Shepherd's pie.
I did wing it - as I normally do - no recipe. I had thawed a pound of ground lamb. Hmmm........we have some nice potatoes and onions.
Ground lamb (browned with thyme, mex oregano, little marjoram), then separately sauteed a few carrots, whole sweet onion chopped, to make a sliced potato minty (fresh and dried mint, just enough) casserole - au jus made with smoked pork separated drippings (jarred in fridge), dark Mexican beer (Negro Modelo), vegetable stock thickened with a little corn starch and wheat flour poured on top before baking. Convention baked in oiled dish at 425°F
Cooked cabbage caraway seeds.

 

I prefer my shepherd medium rare

 

Sounds incredible! I love it when a no plan comes together. Do you mind if I give it a whirl?

 

Sure why not?

EDIT: I'm sure I left some detail out - wing it - hahahhaha

 

They’re usually a little tough skinned. Do you burn off the hair and blanche boil first? I find them a bit ‘gamey’…

 

Boring pics from me. Leftovers were scrumptious.

 

Pork Tenderloin with Red, White and Blue Potatoes and Lima Beans.