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Are there any recipes you guys would like to see?

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 August 2019 at 02:47

Andy,

Check out Romania, Bulgaria section ..

I was in Romania twice, in 2016.  

I posted their renowned stuffed cabbage ..



Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote olivermason99 Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2019 at 02:12
Will it be ok if you share some good Bull Steak recipes (Beaf steak) 
I would like to share and Learn from fabulous Food Ideas. Pentagon Food - One of the Best frozen food supplier.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2019 at 09:20
Beef, particularly beef steak, has it's own special flavor, Oliver, that really doesn't need a lot of manipulating or adding of additional flavors.  

Personally, I'll choose rib eye every time.

Sprinkle with salt and pepper on both sides, throw it on a hot grill to sear, both sides, and finish in the oven to desired temperature---which, for most folks, is medium-rare to medium.  


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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2019 at 12:16

Historic Foodie,

Do you have the Le Cordón Traditional Bernaise Sauce Recipe Handy ?

It shall be paired  with filet mignon of beef on the 1st of January. 

Thank you in advance.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 27 December 2019 at 15:29
Not off the top of my head, Margi. I'll check some of my references and get back to you ASAP


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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 27 December 2019 at 15:31


Thanks Historic Foodie.

Have a wonderful holiday season ..
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote sailrjim Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2020 at 12:32
I just learned what my grandmother called partsels was portselki or portzel in low deutsch. Any recipe would be welcome.
Maternal grand parents immigrated from Ukraine to Oklahoma.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2022 at 09:30
I saw a show on the boob tube the other day that had grilled chicken breasts with a mole sauce. I haven't had a good mole since I worked in downtown Portland 25ish years ago. Anyone have a good recipe?
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2022 at 15:13
I probably do, Mike. Have to check the files. I have a vague memory for one that uses chocolate and, iirc, 5 different chilies.  

We tend to associate mole with that chocolate-based sauce.  But there actually are dozens of versions, mostly depending on point of origins---which, to a large degree, determines the ingredients.   

A good mole takes about 2 days longer than forever to prepare, though  Which may be why you hardly see them anymore.  I saw that same show, I think. And wondered to myself how anyone could produce a good mole in that short amount of time.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 February 2022 at 07:20
I'm gonna need a little help, Mike, in terms of your preferred flavor profiles and consistencies. There are just too many possibilities otherwise.

For instance, Roberto Santibanez, in his deservedly more popular book Truly Mexican, has 14 distinctly different recipes for Mole.  He divides them into thin and thick versions as well.  He also groups them with Pipianes---which most Mexicans think of as a different type of sauce. 

There's also the question of Adobos, and how they differ from Moles.

So, if you could be a little more precise on what you're looking for.......


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