|
Thank you, from the Foods of the World Forums! |
Are there any recipes you guys would like to see? |
Post Reply 
|
Page <12 |
| Author | |
Margi Cintrano 
Master Chef 
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
 Post Options
 Thanks(0)
 Quote Reply
 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.
|
|
 |
|
| Sponsored Links | |
|
|
|
olivermason99
Scullery Servant 
Joined: 09 December 2019 Location: Stoke on Trent Status: Offline Points: 8 |
Post Options
Thanks(0)
Quote Reply
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.
|
|
|
|
|
HistoricFoodie
Admin Group
Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
Quote Reply
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. |
|
|
But we hae meat and we can eat
And sae the Lord be thanket |
|
|
|
|
Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
Quote Reply
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. |
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
|
|
|
HistoricFoodie
Admin Group
Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
Quote Reply
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
|
|
|
But we hae meat and we can eat
And sae the Lord be thanket |
|
|
|
|
Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
Quote Reply
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.
|
|
|
|
|
sailrjim
Scullery Servant
Joined: 13 March 2020 Location: Land O Lakes, F Status: Offline Points: 9 |
Post Options
Thanks(0)
Quote Reply
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.
|
|
|
|
|
pitrow
Master Chef
Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1076 |
Post Options
Thanks(0)
Quote Reply
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 |
|
|
|
|
HistoricFoodie
Admin Group
Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
Quote Reply
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. |
|
|
But we hae meat and we can eat
And sae the Lord be thanket |
|
|
|
|
HistoricFoodie
Admin Group
Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
Quote Reply
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....... |
|
|
But we hae meat and we can eat
And sae the Lord be thanket |
|
|
|
|
Post Reply
|
Page <12 |
Tweet
|
| Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |
Topic Options