Author Topic: Ethnic and Regional Cooking  (Read 103675 times)

Offline nicneufeld

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Re: Ethnic and Regional Cooking
« Reply #945 on: November 30, 2010, 10:22:02 AM »
That sounds pretty close to mine.  The use of deeply browned onions in the spice paste gives a nice caramelized "dark" flavor to the dish that I love.  I've only ever made it with chicken, I should do the traditional Goan pork.  Goa is one of the very few places in India where pork consumption is traditional, due to Portuguese Christian influence.

The worst vindaloo I have ever had was...well, it was at a Chinese restaurant.  I don't what possessed them to have it on their menu (it was across the street from my university which had not a few south asians, maybe that's why), nor what possessed me to order it, but it was a bland, limp yellow concoction with undercooked onions and the sort of blandness that comes from using store-bought american "curry powder", in mild measure.  The worst part?!  Because it was a "vindaloo" the damn thing had formerly frozen crinkle cut french fries mixed in it!!! 

Offline andrew

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Re: Ethnic and Regional Cooking
« Reply #946 on: December 11, 2010, 09:05:38 AM »
Chicken and sausage gumbo.   Perfect for the cold weather

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Offline punatic

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Re: Ethnic and Regional Cooking
« Reply #947 on: December 11, 2010, 11:48:11 AM »
Very nice!  Did you bring some for everybody?

Looks like it's made with a two-beer roux.
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Offline andrew

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Re: Ethnic and Regional Cooking
« Reply #948 on: December 11, 2010, 03:45:39 PM »
Very nice!  Did you bring some for everybody?

Looks like it's made with a two-beer roux.

yeah the roux was a little dark. I made a bunch of it a while back... you turn your head just a second and thats what you get.

...If could fax or email some I would, but I think it would be missing something in the transmission
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Offline euge

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Re: Ethnic and Regional Cooking
« Reply #949 on: December 11, 2010, 05:27:59 PM »
I like my roux and gumbo extra dark like chocolate.
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Offline capozzoli

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Re: Ethnic and Regional Cooking
« Reply #950 on: December 11, 2010, 07:04:24 PM »
I like roux ark too. At least brown. Thats how you get that nutty toasted flavor. You have to use more of it to get thickness though.

So, I got more wild pork from Georgia and somebody gave me a whole deer. I went to Sears and got a nice new chest freezer for the basement.

Well, I started shopping for freezer pleasers from the different butchers around here and in my search this place popped up.

http://puppybeef.com/index.php

Is it real? I cant believe it.

Well maybe now I can make some really authentic Korean food.



Woof Woof.

This cant be real. Its gotta be a joke. http://www.kittybeef.com/
« Last Edit: December 11, 2010, 07:12:58 PM by capozzoli »
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Offline beerocd

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Re: Ethnic and Regional Cooking
« Reply #951 on: December 11, 2010, 07:14:05 PM »
That'd be  cool to get a miniature or "toy" sized dog and put him on the SHOWTIME grill!
Set it and forget it!

Or season it really good and smoke it for a long time.... it will develop a real nice.......


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Offline capozzoli

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Re: Ethnic and Regional Cooking
« Reply #952 on: December 11, 2010, 07:48:46 PM »
It reads this at the bottom of their products page.

"More products such as our premium Puppy Beef spit roasts and gourmet Puppy Beef Sauages are available in our customer login area! Coming Soon by demand is PuppyVeal. Join our mailing list to find out more about PuppyVeal."

This has to be some kind of joke. I dont know, maybe not. I am not opposed to people eating dogs. If thats what they want to do it is no different than eating cows or pigs in my opinion. Dogs and cats are not people.

I think it is illegal to sell dog for the purpose of human consumption or even eat dog meat in this country.  
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Offline markaberrant

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Re: Ethnic and Regional Cooking
« Reply #953 on: December 13, 2010, 02:27:49 PM »
Just started prepping a meal for next Sunday night (an early xmas dinner with my parents before they head to my sister's place in Dallas).

Trying my hand at an all German meal.  Started the Sauerbraten yesterday, it alreadys smells awesome, can't wait!  Gonna serve with red cabbage, poppy seed egg noodles, brussel sprouts, and stollen (store bought, but made from scratch) for dessert.

Then when the inlaws get into town the following week, I'm switching gears to Greek.  I've been working on a killer souvlaki marinade, and I like my scratch tzatziki too.  Serve with pita, some sort of rice with olive oil and aromatics, and a rough chop greek salad (no lettuce, that aint a greek salad).  Also gonna make a tray of Moussaka, which I really dig when done right.  And I always have some of my homemade hummous in the fridge, so that goes without saying.

Not as crazy as some of the stuff you guys attempt, but still really looking forward to it!

Offline nicneufeld

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Re: Ethnic and Regional Cooking
« Reply #954 on: December 13, 2010, 02:36:34 PM »
Not really actual authentic Greek, but I took star anise (which I know is unauthentic) and dumped rather a lot of it in a half bottle of Sobieski vodka...let it steep a couple weeks and decanted.  I know ouzo is actually distilled rather than infused, but dang, this darker brown cousin could stand in for the spirit in a pinch!  The anise is high-powered, leaves you with an almost methol like coolness, like you just brushed your teeth.

Next up, another bottle of the same, but with akvavit spicing (caraway, dill, coriander, etc).

Offline capozzoli

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Re: Ethnic and Regional Cooking
« Reply #955 on: December 19, 2010, 04:27:25 PM »
Polska

Venison and rice Stuffed Cabbages served with a monster perogie. A dollop of homemade sour cream/ full cream kefir 



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Offline bluesman

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Re: Ethnic and Regional Cooking
« Reply #956 on: December 19, 2010, 07:35:50 PM »
Now that's good eatin' there Cap!

That looks fantastic. I love good Polish Food. Kapusta...pierogi and Kielbasa. It's that time of year again.

I want to make some Kapustnica. Serve it up with a Baltic Porter.  8)
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Offline redbeerman

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Re: Ethnic and Regional Cooking
« Reply #957 on: December 23, 2010, 08:03:06 AM »
Now that's good eatin' there Cap!

That looks fantastic. I love good Polish Food. Kapusta...pierogi and Kielbasa. It's that time of year again.

I want to make some Kapustnica. Serve it up with a Baltic Porter.  8)

+1  I will be having pierogi and fresh (or smoked, depending on the weather) Kielbasa over the weekend.  No sauerkraut though. Well, maybe a little. :)
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Offline capozzoli

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Re: Ethnic and Regional Cooking
« Reply #958 on: December 30, 2010, 06:49:09 PM »
Placky

Slovakian style potato pancakes.




Easily made with a mixture of mashed potatoes, grated raw potatoes, grated onion, grated garlic, flour, eggs, yogurt, (i use kefir). baking soda, salt, marjoram, salt and pepper.

These are great comfort food and they really stick to your ribs. I have them with apple sauce although that is not true to Slovakian tradition. In fact most of them think it is crazy.

I also make the Polish style that is more like hash browns. Grated potatoes, onions, garlic, eggs. salt and pepper. They are awesome with apple sauce.
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Offline bluesman

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Re: Ethnic and Regional Cooking
« Reply #959 on: December 31, 2010, 08:30:19 AM »
The potato pancake has to be one of the most universal recipes on the planet. I think it's because the potato can be grown almost anywhere and is loved by most.

Nice and simple...I like it!
Ron Price