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Borek
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Spring rolls in Poland are called "Saigonians".
That's peculiar! We call them Loempia (Indonesian origin).Borek said:Spring rolls in Poland are called "Saigonians".
Borek said:Spring rolls in Poland are called "Saigonians".
Rolls made with rice paper are referred to here as "spring rolls". I learned years ago from a Filipino friend to make "lumpia", but they're made with eggroll wrappers and deep fried like egg rolls. They aren't spring rolls of the type Monique showed.Monique said:That's peculiar! We call them Loempia (Indonesian origin).
danago said:I have published my article with lots of photos on my lunch at The Fat Duck.
Borek said:(price included)
danago said:I have published my article with lots of photos on my lunch at The Fat Duck.
http://eatspeakwrite.com/reviews/the-fat-duck-bray/
Truly an amazing dining experience, even if it did cost us £250 per person.
Served with our tea were some toast sandwiches, filled with all things delightful from cinnamon cream to truffles to lettuce to, obviously, toast. I must admit, before dining at The Fat Duck I had no idea that a “toast sandwich” was actually something that existed before Heston used the idea. It was originally published in Isabella Beeton’s Mrs Beeton’s Book of Household Management in 1861, a book published as a guide to running a Victorian household. The original recipe suggested placing a piece of cold toast in between buttered fresh bread and seasoning with pepper. Heston’s was obviously a little more fancy, but kept the idea of using toast as a textural element.
I got up, had breakfast, then lunch, then dinner, then went to bed.
A black slug tastes like rubber wheels, but a banana slug tastes good.
wiki said:Banana slugs have been used as food by Yurok Indians of the North Coast and by German immigrants in the 19th and early 20th centuries. A yearly festival and contest is held at Russian River (California) including slug races and a contest for recipes - though, even when fed corn meal to purge them or soaked in vinegar to remove slime, the slugs' flavor is not always well regarded, and the most successful entries are often those in which the flavor is unnoticeable.
danago said:I had this typical Tuscan soup with cavolo nero and bread while visiting Siena:
https://scontent-b.xx.fbcdn.net/hphotos-ash3/1555304_385493181594734_736584983_n.jpg
It's probably the closest thing to healthy I've eaten on this trip so far It was very tasty, and a dish that I will certainly try to recreate when I go home.
OmCheeto said:and came across this very delightful video:
https://www.youtube.com/watch?v=8IbYROJZ1a4
We have lots of banana slugs where I live.
Evo said:danago, your food blog is the best I've read! You are an incredible writer, I felt that I was right there with you!
danago said:Seems like a pretty authoritative video on slug fare, so you should go right ahead and start hunting those banana slugs and whipping up something for your next set of dinner guests
Simple, nice texture, good with soy sauce. Next time I'd like to try pan frying with olive oil and salt. I don't really get off on killing things. But I do enjoy the challenge of actively taking down a live fish. Many Caribbean reef systems are at risk of collapse, and the lionfish are accelerating all the other problems (climate change that leads to bleaching, overfishing, coastal development that leads to sedimentation problems and algae fertilized by sewage and problems from plastic trash). The overall trends for coral reefs are pretty damn depressing, but this a small way to help.
Oh, those are the type of figs we grew in our back yard growing up in Texas, it's too cold to grow them here. It never failed that every fig I was watching, waiting for it to be perfectly ripe and luscious, the morning I went to pick it, a bird had already ripped into it.danago said:It is currently fig season here in Australia, so there is no shortage of one of my favourite fruits. Each year I tell myself that I am going to make something marvelous with these figs - maybe fig friands, a batch of fig jam, or perhaps french toast with caramelised figs - but then I just end up eating them all in their most natural form.
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash3/t31/q72/s720x720/1614383_408832395927479_171091822_o.jpg
That looks great!lisab said:That looks yummy, Zz!
Reminds me of something my hubby made for me the other day:
http://assets.kitchendaily.com/styles/large/s3/purewow-whole-roasted-cauliflower.jpg [Broken]
Nope, it's not a brain , it's a whole roasted cauliflower. It was delicious!
Recipe here:
http://www.kitchendaily.com/recipe/spicy-whole-roasted-cauliflower
lisab said:That looks yummy, Zz!
Reminds me of something my hubby made for me the other day:
http://assets.kitchendaily.com/styles/large/s3/purewow-whole-roasted-cauliflower.jpg [Broken]
Nope, it's not a brain , it's a whole roasted cauliflower. It was delicious!
Recipe here:
http://www.kitchendaily.com/recipe/spicy-whole-roasted-cauliflower
lisab said:That looks yummy, Zz!
Reminds me of something my hubby made for me the other day:
http://assets.kitchendaily.com/styles/large/s3/purewow-whole-roasted-cauliflower.jpg [Broken]
Nope, it's not a brain , it's a whole roasted cauliflower. It was delicious!
Recipe here:
http://www.kitchendaily.com/recipe/spicy-whole-roasted-cauliflower
drizzle said:Woke up today and felt like doing breakfast. Fava beans with pita bread. A scent from the middle east. :!)
http://imagizer.imageshack.us/v2/800x600q90/199/xkb2.jpg [Broken]
Edit: this is not the traditional way to do it, I like to add veggies to it. :p
OmCheeto said:Fava beans? I thought they only went with liver. :tongue:
To my knowledge, I've never eaten a Fava bean.
I'll have to find some.
I just bought my first batch of store bought kale the other day, steamed it, poured some olive oil over it, and sprinkled a few grains of sea salt.
It was like eating, um, home cooked nirvana. :!)
ps. Someone just told me Fava beans are similar to Chickpeas. Is this true?
If you grow it, you won't believe how delicious it is, it tastes like butter.dlgoff said:I'm definitely going to be growing cauliflower this summer now. :!)
Oh. I've grown it plenty of times and you are correct. I haven't baked it however.Evo said:If you grow it, you won't believe how delicious it is, it tastes like butter.
dlgoff said:Oh. I've grown it plenty of times and you are correct. I haven't baked it however.
edit: as soon as I get a new photo hosting account, I'll post a pic of 6 chicks I got today. One looks like a Rogertoo.
Evo said:My mother bought fava beans at an import store when I was younger, they reminded her of being in France, I was not impressed, just a bean.
Well, Roger-one was food for a critter. Does that count?OmCheeto said:Rogertoo? In the food thread?
I give you one Omfraction for that... :grumpy:
Jalapenos are a type of chili pepper that is commonly used in Mexican and Southwestern cuisine. They are typically grown from seeds in warm, sunny climates with well-drained soil. They can also be grown in containers indoors.
Jalapenos typically take 70-80 days to reach maturity. However, this can vary depending on the growing conditions and the specific variety of jalapeno.
Jalapenos are ready to be harvested when they are firm, glossy, and have reached their full size. They should also have a deep green color, although some varieties may turn red when fully ripe.
While jalapenos thrive in warm climates, they can also be grown in colder regions with the help of a greenhouse or by starting the plants indoors and transplanting them outside once the weather warms up.
Jalapenos can be stored in the refrigerator for up to 2 weeks. They can also be pickled, canned, or frozen for longer-term storage. To freeze jalapenos, simply wash and dry them, then place them in a freezer-safe bag or container.