What happened to it?
What's the better choice for baked salmon? A tarragon mustard sauce or a creamy dill a.k.a. tzatziki. Ty.
In today's America, sissy stuff like recipes are frowned upon.
Quote from: Jay Bee on June 16, 2025, 11:55:32 PMIn today's America, sissy stuff like recipes are frowned upon.
Says the guy starting threads about premade frozen meal delivery options.
I love
Quote from: MuggsyB on June 16, 2025, 09:02:25 PMWhat happened to it?
What's the better choice for baked salmon? A tarragon mustard sauce or a creamy dill a.k.a. tzatziki. Ty.
I love tarragon and mustard, sounds delicious. When I bake salmon, I do it en papillote and add lemon, butter or EVOO, sometimes white wine, S&P, and herbes fines if I'm using herbs. I'll add an array of vegetables of the moment/season, wrap it up, bake it. Playing saucier is super fun, en papillote is super easy. Enjoy!
Quote from: 21Jumpstreet on June 17, 2025, 10:08:34 AMI love
I love tarragon and mustard, sounds delicious. When I bake salmon, I do it en papillote and add lemon, butter or EVOO, sometimes white wine, S&P, and herbes fines if I'm using herbs. I'll add an array of vegetables of the moment/season, wrap it up, bake it. Playing saucier is super fun, en papillote is super easy. Enjoy!
Ty, Jump! I hadn't thought of that. 375 for 15 mins? 12? I usually bake salmon in a sheet pan at 400 for 18.
Respect marine life. Why are we using fish as food?
Quote from: wadesworld on June 17, 2025, 07:43:11 PMRespect marine life. Why are we using fish as food?
No kidding. Can't grill manatee but salmon is okay?
Quote from: wadesworld on June 17, 2025, 07:43:11 PMRespect marine life. Why are we using fish as food?
Salmon do have it rough. But they are plentiful. They and octopuses seem to have gotten shafted a bit.
Quote from: MuggsyB on June 17, 2025, 07:12:33 PMTy, Jump! I hadn't thought of that. 375 for 15 mins? 12? I usually bake salmon in a sheet pan at 400 for 18.
My pleasure! Maybe start with 400 for 12 and see what happens. My old electric stove/oven is a little finicky, like probably 25 degrees off finicky, so test and try. The beauty is you really can't mess it up, but the veg can get a bit mushy after awhile.
I don't eat a lot of what goes into the makings of a shrimp boil, but I also tried an en papillote recipe with shrimps, andouille, corn, potato, bell pepper, old bay, etc. Was pretty solid.
I also use this technique for halibut on occasion as it's so easy to over cook. Although, I much prefer it in my trust old cast iron pan...slightly overcooked.
Have fun!
Quote from: MuggsyB on June 17, 2025, 07:57:57 PMSalmon do have it rough. But they are plentiful. They and octopuses seem to have gotten shafted a bit.
When I was in Greece a few weeks ago, I tried octopus for the first time. I didn't hate it, but I wasn't like, "Ooh, I can't wait to eat this again."
Not like the first time I ate orca meat - loved that!
Quote from: MU82 on June 18, 2025, 03:13:41 PMWhen I was in Greece a few weeks ago, I tried octopus for the first time. I didn't hate it, but I wasn't like, "Ooh, I can't wait to eat this again."
I'd recommend giving it another shot. I know some people are totally turned off by it, and I understand. Totally disagree, but understand. But if you're ambivalent, give it another go cause the second/third time after the initial weirdness is awesome. My wife had tried it once or twice before we met, was of the same mind as you. Made her give it another go at Avra in NY and she completely changed her tune. Similarly we had it in Crete and we both still rave about that particular dish.
Quote from: JWags85 on June 19, 2025, 08:30:10 PMI'd recommend giving it another shot. I know some people are totally turned off by it, and I understand. Totally disagree, but understand. But if you're ambivalent, give it another go cause the second/third time after the initial weirdness is awesome. My wife had tried it once or twice before we met, was of the same mind as you. Made her give it another go at Avra in NY and she completely changed her tune. Similarly we had it in Crete and we both still rave about that particular dish.
Multiple species love 🐙 and salmon. Humpback whales sometimes go after salmon hatcheries and win.
Quote from: MuggsyB on June 19, 2025, 08:35:56 PMMultiple species love 🐙 and salmon. Humpback whales sometimes go after salmon hatcheries and win.
Whales are so stupid
What's going on this weekend, fellas? U guyz baking some shortbread or what?
Quote from: Jay Bee on June 20, 2025, 08:22:56 AMWhat's going on this weekend, fellas? U guyz baking some shortbread or what?
Probably drink Truly all weekend and stress out about pronouns
Quote from: Jay Bee on June 20, 2025, 08:22:56 AMWhat's going on this weekend, fellas? U guyz baking some shortbread or what?
Mmm, shortbread, delish. Lettin the Summerfest vendors do the cookin this weekend and serve me food and beer
Quote from: 21Jumpstreet on June 20, 2025, 01:18:51 PMMmm, shortbread, delish. Lettin the Summerfest vendors do the cookin this weekend and serve me food and beer
We were in the Dolomites in Italy last year and were to a coffee shop and smelled an incredible smell coming from a building. Took a look around and they were selling bakery, most of which had a shortbread base. Ended up stopping in there I think 3 times that day and 1 more time the next day. Incredible stuff.
Quote from: wadesworld on June 20, 2025, 01:50:10 PMWe were in the Dolomites in Italy last year and were to a coffee shop and smelled an incredible smell coming from a building. Took a look around and they were selling bakery, most of which had a shortbread base. Ended up stopping in there I think 3 times that day and 1 more time the next day. Incredible stuff.
Shortbread is probably my favorite cookie/biscuit, so good.
If you find the time, I'd love to hear about the Dolomites. Planning a few hiking/walking adventures and Dolomites is on the list for sure.
Quote from: 21Jumpstreet on June 20, 2025, 01:53:04 PMShortbread is probably my favorite cookie/biscuit, so good.
If you find the time, I'd love to hear about the Dolomites. Planning a few hiking/walking adventures and Dolomites is on the list for sure.
Jump,
I would highly recommend Kourabiedes if you haven't had them. Pistachio. My Great Aunt and Uncle were Greek and owned a bakery for many years. I would devour those cookies as a little tyke, and to this day no shortbread style cookie compares to them.
Quote from: MuggsyB on June 20, 2025, 02:14:29 PMJump,
I would highly recommend Kourabiedes if you haven't had them. Pistachio. My Great Aunt and Uncle were Greek and owned a bakery for many years. I would devour those cookies as a little tyke, and to this day no shortbread style cookie compares to them.
Muggs,
Big fan of Kourabiedes, thanks for bringing them back to the front of my mind. I do love pistachio. I'm definitely an English shortbread devotee, but now you've made my decision that I need to have my own personal shortbread challenge!
Quote from: 21Jumpstreet on June 20, 2025, 01:53:04 PMShortbread is probably my favorite cookie/biscuit, so good.
If you find the time, I'd love to hear about the Dolomites. Planning a few hiking/walking adventures and Dolomites is on the list for sure.
Just bumped the Northern Italy thread I had before the trip with hikes we did. Definitely recommend the trip!
Quote from: 21Jumpstreet on June 20, 2025, 03:20:26 PMMuggs,
Big fan of Kourabiedes, thanks for bringing them back to the front of my mind. I do love pistachio. I'm definitely an English shortbread devotee, but now you've made my decision that I need to have my own personal shortbread challenge!
Jump,
I'm 1/2 Irish and 1/4 Greek. My mom is 1st generation Irish and according to her, shortbread is Scottish. Or Irish. She will not give England any credit for shortbread. :) All that said, I'm blessed to have Greek blood. :)
Is this a recipe thread or a favorite cookie thread?
Quote from: Frenns Liquor Depot on June 20, 2025, 05:55:12 PMIs this a recipe thread or a favorite cookie thread?
It can include both. Here's a question: What are your top 10 curries or curry countries? I have trouble slotting the clear top 10....ot 5 for that matter. What are your go to curry recipes?
Quote from: MuggsyB on June 20, 2025, 06:00:56 PMIt can include both. Here's a question: What are your top 10 curries or curry countries? I have trouble slotting the clear top 10....ot 5 for that matter. What are your go to curry recipes?
None, because I'm an American
Quote from: MuggsyB on June 20, 2025, 06:00:56 PMIt can include both. Here's a question: What are your top 10 curries or curry countries? I have trouble slotting the clear top 10....ot 5 for that matter. What are your go to curry recipes?
1) Indian
2) Ethiopian
Best cheese on burgers? American isn't good cheese to just eat as is, but in my opinion it melts the best on burgers. Gouda is good too.
Quote from: wadesworld on June 20, 2025, 08:39:43 PMBest cheese on burgers? American isn't good cheese to just eat as is, but in my opinion it melts the best on burgers. Gouda is good too.
I feel like American cheese is specifically made for melting purposes. Burgers, grilled cheeses, etc... I agree its kind of gross but I'll take it over a normal cheddar on a burger any day.
I'm an absolute simp for blue cheese or gorgonzola on a burger. Ive had countless variations on a black and blue or bacon and blue burger and the floor is high. Its honestly my go-to when I'm abroad cause I feel like it can even out an otherwise mediocre burger.
Side point, speaking of burgers abroad, I don't like to give them credit for anything, but France gives the US a run for their money when it comes to the average burger. Burgers in any random French bistro kick every bit of ass that their military can't.
Quote from: JWags85 on June 20, 2025, 10:35:23 PMI feel like American cheese is specifically made for melting purposes. Burgers, grilled cheeses, etc... I agree its kind of gross but I'll take it over a normal cheddar on a burger any day.
I'm an absolute simp for blue cheese or gorgonzola on a burger. Ive had countless variations on a black and blue or bacon and blue burger and the floor is high. Its honestly my go-to when I'm abroad cause I feel like it can even out an otherwise mediocre burger.
Side point, speaking of burgers abroad, I don't like to give them credit for anything, but France gives the US a run for their money when it comes to the average burger. Burgers in any random French bistro kick every bit of ass that their military can't.
Yeah grilled cheese is a good call as well.
Never liked blue cheese on anything unfortunately, or anything in that general taste profile.
Quote from: MuggsyB on June 20, 2025, 06:00:56 PMIt can include both. Here's a question: What are your top 10 curries or curry countries? I have trouble slotting the clear top 10....ot 5 for that matter. What are your go to curry recipes?
I studied abroad in Jamaica. I pretty much lived on curry while I was there. There's a place in Port Kaiser that makes a curried kingfish that to this day is one of the best things I've ever eaten.
Quote from: TAMU, Knower of Ball on June 20, 2025, 11:47:56 PMI studied abroad in Jamaica. I pretty much lived on curry while I was there. There's a place in Port Kaiser that makes a curried kingfish that to this day is one of the best things I've ever eaten.
Jamaican curry is delicious. I have two different Jamaican curry powders. I also marinate my chicken or fish with a lot of lime, ginger garlic, onion,, and scotch bonnet peppers. Tremendous flavor combination. But, the curry world is so diverse. I don't know where I woukd slot Jamaican. :(
Quote from: MuggsyB on June 21, 2025, 07:45:04 AMJamaican curry is delicious. I have two different Jamaican curry powders. I also marinate my chicken or fish with a lot of lime, ginger garlic, onion,, and scotch bonnet peppers. Tremendous flavor combination. But, the curry world is so diverse. I don't know where I woukd slot Jamaican. :(
Slot it in the garbage where it belongs
Quote from: wadesworld on June 20, 2025, 08:39:43 PMBest cheese on burgers? American isn't good cheese to just eat as is, but in my opinion it melts the best on burgers. Gouda is good too.
I will take cheddar or pepper jack, and about a dozen others, long before American. I will have no cheese before I have American.
Quote from: The Sultan on June 21, 2025, 08:10:50 AMI will take cheddar or pepper jack, and about a dozen others, long before American. I will have no cheese before I have American.
Ok, comrade
If hating American cheese on a burger makes me a communist, then gimme Das Kapital to read while I eat.
Quote from: Uncle Rico on June 21, 2025, 07:58:26 AMSlot it in the garbage where it belongs
Stop attacking the vibrant curry culture.
Furry
Curry
Hurry
Worry
I am detecting a pattern, Muggsy.
Quote from: tower912 on June 21, 2025, 08:39:42 AMFurry
Curry
Hurry
Worry
I am detecting a pattern, Muggsy.
Curry assuages my anxieties.
Quote from: MuggsyB on June 21, 2025, 08:47:16 AMCurry assuages my anxieties.
So, hurry, curry, no worry?
Sounds like Golden State.
Quote from: MuggsyB on June 20, 2025, 05:49:14 PMJump,
I'm 1/2 Irish and 1/4 Greek. My mom is 1st generation Irish and according to her, shortbread is Scottish. Or Irish. She will not give England any credit for shortbread. :) All that said, I'm blessed to have Greek blood. :)
Some might say you are short-bred, aina?
Quote from: 21Jumpstreet on June 17, 2025, 10:08:34 AMI love
I love tarragon and mustard, sounds delicious. When I bake salmon, I do it en papillote and add lemon, butter or EVOO, sometimes white wine, S&P, and herbes fines if I'm using herbs. I'll add an array of vegetables of the moment/season, wrap it up, bake it. Playing saucier is super fun, en papillote is super easy. Enjoy!
My salmon turned out pretty damn well Jump. Thx, again. I made my djon mustard tarragon on the side but wrapped up the salmon in tarragon, white wine, EVOO, lemon, and a tiny bit of mustard powder. 18 mins worked well.
Fenugreek is a vastly underrated spice.
Quote from: MuggsyB on June 22, 2025, 06:55:52 PMFenugreek is a vastly underrated spice.
Have you ever had pumpkin spice bologna?
Quote from: Uncle Rico on July 01, 2025, 07:12:16 PMHave you ever had pumpkin spice bologna?
Why would anyone do that?
Quote from: Uncle Rico on July 01, 2025, 07:12:16 PMHave you ever had pumpkin spice bologna?
This sounds great! Please suggest a wine that would pair nicely with it. And then perhaps licorice ice cream for dessert?
Quote from: Scoop Snoop on July 01, 2025, 07:37:17 PMThis sounds great! Please suggest a wine that would pair nicely with it. And then perhaps licorice ice cream for dessert?
It's incredible
Quote from: Scoop Snoop on July 01, 2025, 07:37:17 PMThis sounds great! Please suggest a wine that would pair nicely with it. And then perhaps licorice ice cream for dessert?
No wonder both of you have issues.
Quote from: MuggsyB on July 01, 2025, 07:40:51 PMNo wonder both of you have issues.
You should try pumpkin spice walnut loaf
Just made this. Really easy. Really tasty. Great for a weeknight
https://cooking.nytimes.com/recipes/1026734-one-pot-miso-turmeric-salmon-and-coconut-rice?smid=ck-recipe-android-share (https://cooking.nytimes.com/recipes/1026734-one-pot-miso-turmeric-salmon-and-coconut-rice?smid=ck-recipe-android-share)
Quote from: Uncle Rico on July 01, 2025, 08:02:58 PMYou should try pumpkin spice walnut loaf
.
Stop indirectly attacking prime time recipes with elite spice and herb combinations.
Quote from: JakeBarnes on July 01, 2025, 08:21:03 PMJust made this. Really easy. Really tasty. Great for a weeknight
https://cooking.nytimes.com/recipes/1026734-one-pot-miso-turmeric-salmon-and-coconut-rice?smid=ck-recipe-android-share (https://cooking.nytimes.com/recipes/1026734-one-pot-miso-turmeric-salmon-and-coconut-rice?smid=ck-recipe-android-share)
Yum. God bless miso and turmeric. And both are tier 1 healthy.
Quote from: JakeBarnes on July 01, 2025, 08:21:03 PMJust made this. Really easy. Really tasty. Great for a weeknight
https://cooking.nytimes.com/recipes/1026734-one-pot-miso-turmeric-salmon-and-coconut-rice?smid=ck-recipe-android-share (https://cooking.nytimes.com/recipes/1026734-one-pot-miso-turmeric-salmon-and-coconut-rice?smid=ck-recipe-android-share)
Sounds very solid. I could see swapping out the spinach for something like bok choy or even a heartier green like kale/collards/mustard
Quote from: 21Jumpstreet on July 01, 2025, 10:00:54 PMSounds very solid. I could see swapping out the spinach for something like bok choy or even a heartier green like kale/collards/mustard
Bok choy is a great, great, call Jump.
Quote from: MuggsyB on July 01, 2025, 10:04:17 PMBok choy is a great, great, call Jump.
Just has way more texture, of which I am a huge fan
Quote from: 21Jumpstreet on July 01, 2025, 10:08:13 PMJust has way more texture, of which I am a huge fan
100%.
Quote from: 21Jumpstreet on July 01, 2025, 10:00:54 PMSounds very solid. I could see swapping out the spinach for something like bok choy or even a heartier green like kale/collards/mustard
Forgot to mention i used kale. Worked well. Could see collards working well too!
Quote from: MuggsyB on July 01, 2025, 10:04:17 PMBok choy is a great, great, call Jump.
Do you use a lot of mayo?
Hey, you wimps may have good insights on this.. smoothies.
I just made one with random stuff that happened to be in the kitchen... a banana (pawz), frozen mango and frozen avocado. It's actually pretty good.. with some oat milk or some other pansy stuff... but.. the taste.. solid.
What are some good smoothie recipes, and what should I add in for health/endurance purposes?
Quote from: Jay Bee on July 02, 2025, 10:02:58 AMHey, you wimps may have good insights on this.. smoothies.
I just made one with random stuff that happened to be in the kitchen... a banana (pawz), frozen mango and frozen avocado. It's actually pretty good.. with some oat milk or some other pansy stuff... but.. the taste.. solid.
What are some good smoothie recipes, and what should I add in for health/endurance purposes?
Pumpkin or walnut smoothies hit the spot
Quote from: Jay Bee on July 02, 2025, 10:02:58 AMHey, you wimps may have good insights on this.. smoothies.
I just made one with random stuff that happened to be in the kitchen... a banana (pawz), frozen mango and frozen avocado. It's actually pretty good.. with some oat milk or some other pansy stuff... but.. the taste.. solid.
What are some good smoothie recipes, and what should I add in for health/endurance purposes?
Provided you're not actively trying to lose weight, olive oil in any smoothie is clutch. Makes it smooth and a bit thicker and rich without altering the flavor too much. I prefer it to avocado for adding some healthy fats.
A friend of mine caught a bunch of walleye in Lake St. Claire and gave me some. I've never cooked it before but am planning to tonight. Any suggestions? I'm not the biggest fish fan so any seasoning and or sauce recommendations would be nice. Thanks
Btw, leaning towards pan searing it but open to baking or grilling
Quote from: Jay Bee on July 02, 2025, 10:02:58 AMHey, you wimps may have good insights on this.. smoothies.
I just made one with random stuff that happened to be in the kitchen... a banana (pawz), frozen mango and frozen avocado. It's actually pretty good.. with some oat milk or some other pansy stuff... but.. the taste.. solid.
What are some good smoothie recipes, and what should I add in for health/endurance purposes?
Trying WAY too hard to compensate
Quote from: TSmith34, Inc. on July 02, 2025, 11:28:50 AMTrying WAY too hard to compensate
Is there such a thing as "too hard", Toddler?
Quote from: swoopem on July 02, 2025, 10:46:07 AMA friend of mine caught a bunch of walleye in Lake St. Claire and gave me some. I've never cooked it before but am planning to tonight. Any suggestions? I'm not the biggest fish fan so any seasoning and or sauce recommendations would be nice. Thanks
Btw, leaning towards pan searing it but open to baking or grilling
Walleye is
so good that I think that any seasoning should be used sparingly. "Less is more" would be my suggestion. My family had a cottage on one of the Lake Erie islands for 45 years, so I am very familiar with walleye. We often baked it and added only butter. I hope your friend left the skin on the filets so that you can maintain the moisture and flavor better than skinned filets.
Preach time-I am adamant about minimal cooking of seafood. Fish just until it flakes, then stop cooking it! Shellfish until it firms up and then it is
done. I often use a skillet but watch very, very carefully, standing right at the stove, as this method can easily result in overcooking by transferring the heat so quickly.
I'll leave it to others here for seasoning suggestions. Rico will probably recommend pumpkin spice.
He did not leave the skins, they're clean cut filets. Good to know about less seasoning the better. My plan right now is to use lemon as the main "flavor"
Quote from: swoopem on July 02, 2025, 12:32:28 PMHe did not leave the skins, they're clean cut filets. Good to know about less seasoning the better. My plan right now is to use lemon as the main "flavor"
You'll be fine-just need to be extra careful about overcooking since you do not have a "natural" barrier on one side.
I lived in Virginia Beach many years ago and bought my seafood from a shop on a dock off the Chesapeake Bay. I knew when the "watermen" (a local term) docked behind the shop late afternoon and carted their catch right into the store. What a difference it makes when you buy fresh seafood and cook it as soon as you get home! I have been unable to buy shrimp in shell in Charlottesville and peeled shrimp simply is not as good as shrimp cooked in shell. I
get it though-most of the public sees peeled shrimp as easier to eat. It's more marketable.
Getting back to fish-if you catch your own fish, try scaling the fish, gutting and beheading it, and cook it that way. Trust me-many species will taste better when cooked that way. The flesh typically comes off the skeleton easily. Why wrap the fish in something when you can just leave the skin on to seal it?
Quote from: swoopem on July 02, 2025, 12:32:28 PMHe did not leave the skins, they're clean cut filets. Good to know about less seasoning the better. My plan right now is to use lemon as the main "flavor"
My go to is usually olive oil,rosemary, lemon then wrap in parchment paper. Cook low and slow at like 275 until it hits temp
Quote from: Scoop Snoop on July 02, 2025, 12:19:17 PMPreach time-I am adamant about minimal cooking of seafood. Fish just until it flakes, then stop cooking it! Shellfish until it firms up and then it is done. I often use a skillet but watch very, very carefully, standing right at the stove, as this method can easily result in overcooking by transferring the heat so quickly.
I think there are a lot of people who cook fish that I don't think actually like fish that much. They treat it like chicken, overcook it, over season it, try to cover all of its natural flavor. Good fresh fish and shellfish needs very little. But then again, mackerel is one of my favorite types of sushi/sashimi, so I'm a bit unique I suppose.
Quote from: JWags85 on July 02, 2025, 08:07:15 PMI think there are a lot of people who cook fish that I don't think actually like fish that much. They treat it like chicken, overcook it, over season it, try to cover all of its natural flavor. Good fresh fish and shellfish needs very little. But then again, mackerel is one of my favorite types of sushi/sashimi, so I'm a bit unique I suppose.
Quote from: JWags85 on July 02, 2025, 08:07:15 PMI think there are a lot of people who cook fish that I don't think actually like fish that much. They treat it like chicken, overcook it, over season it, try to cover all of its natural flavor. Good fresh fish and shellfish needs very little. But then again, mackerel is one of my favorite types of sushi/sashimi, so I'm a bit unique I suppose.
Nm
Quote from: JWags85 on July 02, 2025, 08:07:15 PMI think there are a lot of people who cook fish that I don't think actually like fish that much. They treat it like chicken, overcook it, over season it, try to cover all of its natural flavor. Good fresh fish and shellfish needs very little. But then again, mackerel is one of my favorite types of sushi/sashimi, so I'm a bit unique I suppose.
A mackerel preference with sashimi/sushi is most definitely unique. I think you're in the .0001%.
The walleye was a success! A little olive oil, salt, lemon pepper, and fresh lemon juice to prep it and then I grilled it on a flat iron with some butter and lemon juice. It was delicious, will definitely be doing it again
Quote from: swoopem on July 03, 2025, 09:43:06 AMThe walleye was a success! A little olive oil, salt, lemon pepper, and fresh lemon juice to prep it and then I grilled it on a flat iron with some butter and lemon juice. It was delicious, will definitely be doing it again
I know fishermen who would throw back all of their catch except walleye. Now you know why.
PM your friend's contact info please. Maybe he would like a friend in Virginia. I'll gladly pay for a dry ice delivery of walleye if he has more than he needs. :D
Quote from: Scoop Snoop on July 03, 2025, 09:53:12 AMI know fishermen who would throw back all of their catch except walleye. Now you know why.
PM your friend's contact info please. Maybe he would like a friend in Virginia. I'll gladly pay for a dry ice delivery of walleye if he has more than he needs. :D
Pumpkin spice on walleye is to die for
Quote from: Uncle Rico on July 03, 2025, 09:56:01 AMPumpkin spice on walleye is to die for
Did it ever occur to you that there is no such thing as "pumpkin spice"? Nor has there ever been such a thing. You can use an amalgam of spices and call it "pumpkin spice", but the fact remains that "pumpkin spice" is made up nonsense.
Quote from: MuggsyB on July 03, 2025, 02:17:19 PMDid it ever occur to you that there is no such thing as "pumpkin spice"? Nor has there ever been such a thing. You can use an amalgam of spices and call it "pumpkin spice", but the fact remains that "pumpkin spice" is made up nonsense.
Not true. #fakenews
I take pumpkins from my pumpkin patch and add nutmeg in my secret formula to make my own pumpkin spice.
I'm assuming the first one is Pumpkin Spice?
(https://images2.imgbox.com/41/bc/iOGNjpbA_o.png) (https://imgbox.com/iOGNjpbA)
Quote from: TSmith34, Inc. on July 04, 2025, 09:28:59 PMI'm assuming the first one is Pumpkin Spice?
(https://images2.imgbox.com/41/bc/iOGNjpbA_o.png) (http://"https://imgbox.com/iOGNjpbA")
Don't disparage and attack our greatest spice, pumpkin spice
Quote from: JWags85 on July 02, 2025, 08:07:15 PMI think there are a lot of people who cook fish that I don't think actually like fish that much. They treat it like chicken, overcook it, over season it, try to cover all of its natural flavor. Good fresh fish and shellfish needs very little. But then again, mackerel is one of my favorite types of sushi/sashimi, so I'm a bit unique I suppose.
I had herring this way in Amsterdam and it was fantastic.
I've mentioned before that I'm a huge advocate for the mortar and pestle. And because of that I buy a lot of whole spices and fresh herbs. There is a enormous flavor difference between whole spices and ground spices, it's somewhat similar to buying ground coffee in lieu of whole bean. I realize this is an in depth conversation, but whole spices last longer and significantly less expensive. I am so greatful to be near a number of Indian grocery stores.
I couldn't find the grilling thread. I've been in Poland the last week at my in-laws.
My wife's former town of 4,700 over the last 20 years has transformed into a vacation place. It has some large protected national forests and a slow moving river that attracts bikers, hikers, kayakers and campers as well as buses stopping in to see an Icon Museum in a restored Eastern Orthodox monastery.
Anyway, in the parents apartment complex, I asked my wife "what's this box with a door in front and a steel pipe underneath that leads to some concrete block house?" "That's the apartment complex communal smoker."
Apparently it's very common in Poland for custom made smokers like this whether in apartment complexes or stand alone homes since so many people make home made kielbasa.
I never noticed on previous visits but my wife said the old was in behind the complex garages and wore out.
Quote from: MU Fan in Connecticut on July 19, 2025, 08:25:05 AMI couldn't find the grilling thread. I've been in Poland the last week at my in-laws.
My wife's former town of 4,700 over the last 20 years has transformed into a vacation place. It has some large protected national forests and a slow moving river that attracts bikers, hikers, kayakers and campers as well as buses stopping in to see an Icon Museum in a restored Eastern Orthodox monastery.
Anyway, in the parents apartment complex, I asked my wife "what's this box with a door in front and a steel pipe underneath that leads to some concrete block house?" "That's the apartment complex communal smoker."
Apparently it's very common in Poland for custom made smokers like this whether in apartment complexes or stand alone homes since so many people make home made kielbasa.
I never noticed on previous visits but my wife said the old was in behind the complex garages and wore out.
I don't know what they're called but get some of those Polish Bagel things. Like a dozen or so. Krakow is a beautiful city. Great people too.
Quote from: MuggsyB on July 19, 2025, 08:44:01 AMI don't know what they're called but get some of those Polish Bagel things. Like a dozen or so. Krakow is a beautiful city. Great people too.
Obie-janki
I'm in North East Poland. I was less than 5KM from the Belarus border this morning. I went to a preserve to see European Bison and we got there too early and had time to kill and tried to fill up our water bottles in a nearby town famous for mineral water. They sell bottled all over Europe. No public taps.
Has any Scooper made Pepper Pot before or used Cassava? Cassareep syrup seems like a different process. Ty.
Tamarind is beyond underrated. What an incredible ingredient with tremendous versatility.
How is it on eleohant steaks?