Do you read food blogs?
Wrap some bacon around cherries and cook it fondue style. Best thing you'll ever taste. PS. a normal pan with some oil works as well if you don't have a fondue setup.
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So I seem to have made an unclickable blue link somehow. Any idea why this happened?
edit Fixed
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I'm interested in what you wrote, if you can remember it
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Let's see if I can't replicate it:
This is what I made today
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Thanks very much! ^^ Really interesting *evil laugh*
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I'm just posting this here so you're fully aware I read this.
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decilitres? I'm in a metric country but I honestly haven't seen that measure since school
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It's used with shots (kind of) and wine here. ( ͡° ͜ʖ ͡°)
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I have noticed that many foreign (to me) sites use weight rather than volume in their recipes. I just find it more convenient to use volume though, just pour the stuff into whatever you're measuring it in and you're done. Using a scale takes a little bit more effort (not much though).
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Volume is fine for most things, but anything irregular in shape, inflated by air (flour), or any kind of baking really demands a scale. Otherwise, the final product can deviate greatly from the desired result.
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With flour, you can't "dig" with your utensils as that will compress it, but as long as you pour it it works just fine. I've made do without a scale for most of my life and I do a fare bit of baking.
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And with enough experience you'll notice if something's not right.
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Now's all we got,
And time can't be bought,
I know it inside my heart
Forever will forever be ours,
Even if we try to forget,
Love will remember
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Well, given how you're the one who brought her up, I'm starting to think that you might have a crush on her. You both might be enlightened, along Tom Cruise. I think that's the connection right there.
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Yes and it is your fault. In the end, the point of this conversation is that an enlightened person such as yourself should just learn to cook, honestly.
Hugs and kisses, as usual.
Oh and yeah, nice try turning an inside joke into something I should be suddenly shamed for ;> Oh that warm and fuzzy feeling again.
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I didn't even know that there's a puzzle. I just like talking about food.
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There's a puzzle?
Do I get food at the end of it? xD
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I want pancakes with ice cream and hot forest fruits!
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Something like this would do...
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The difference between how we eat pancakes over here and down where you live is quite interesting. We eat it as a main course (or as a side dish to soup), while you seem to treat it like desert (and you make the batter a bit sweeter, or at least that seem to be the norm in Slovenia)
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Well you can get salty pacakes (filled with cheese and other stuff) here too but that's not too common, we mostly eat them as desert the way you described- sweeter batter and then you fill it with any type of yummyness your heart desires but most often- ice cream, Nutella, marmalade...
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I just made some crepes the other day with some fresh local peaches, and a side of peppered bacon. it was amazing!
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We don't make them salty, our pancakes are almost exactly like yours, just with less sugar (or I should say Slovenian pancakes, I don't know if there is a difference) and then we put jam on them (and possibly whipped cream). We have no tradition of putting cheese on them, though I have tested it, and much prefer it to our regular pancakes, at least if you get cheese with some "sting".
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I don't know where to jump onto this train but both regular salty pancakes and potato pancakes goes well with fresh sauerkraut.
And regular pancakes have to be sprinkled with powdered sugar.
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You know what goes well with sauerkraut?
This:
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Whaaaaaaaat. o_o
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Give me back the game.
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Removed from whitelist.
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Added on djihad-list.
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lol, I've tried. Lord knows I've tried. The only times its really been edible is with apples and a lot of butter, and most of the sauerkraut flavor cooked out. But at that point, why bother eating sauerkraut?
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It can give a pleasant sting to the food. Ever tried bigos (the national dish of Poland)? it does not have a strong sauerkraut taste even though it is mostly sauerkraut, but it has a very nice sting.
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Fair enough. I'm the last person on the face of Earth to hate someone for their food preferences, I hate a lot of stuff as well.
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Potato pancakes with some sweet topping are a strange deviation, people eat it here in Norway
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I've always liked it with a smear of sour cream and some slivered scallions on top, plus bacon on the side.
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Ah, that's how I like to eat it as well. If you want to make it extra luxurious, add a dash of lumpfish caviar to the sour cream and scallion mix.
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The thing I have described is factory-made with the sweet thing added already. Is that really what you would enhance with bacon and sour cream?
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There are factory made potato pancakes blinks I never knew that such a thing even existed.
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You have not missed anything, it is a dry mess, feels a bit like the cinnamon challenge (very floury, I think exactly because a machine rolls it). I tried it once.
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That's quite different from how I imagine potato pancakes. To me it's just coarsely ground potatoes that you put in a pan with a bit of butter. It should not be floury at all.
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Never heard of that before, we don't have it over here at least.
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Aye, that's what I was thinking as well. Although, I usually crack a single egg in the batch.
If you want a really great batch and without much flour, after you shred the potatoes, soak it in salt-water for about 10 minutes, remove the potatoes and squeeze them inside a towel, to try and get as much moisture as possible out of the potatoes and into the salt-water bowl. Let the water settle for a few minutes, and then carefully pour off the water, leaving only the salty potato starch at the bottom. Mix that starch, the egg, some pepper, flour, and some diced onions with the potatoes and its potato heaven!
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Try adding some carrots to it as well. If you do, you really need the egg for it to stick together, but it tastes quite nice.
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The sugar part surprises me, I was always taught that adding sugar to the mixture makes it stick into the frying pan.
Just for the record: in Hungary (which is close to Slovenia) pancakes are mainly a desert, filled (and rolled) with jam / cocoa powder+sugar / walnut+sugar / cinnamon+sugar / Nutella / poppy seed+sugar, etc. But the mixture has no sugar in it :o
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We put only a little bit of sugar in the mix, but only a little bit. Preferably vanilla sugar and a bit of rum :D
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Hot forest fruit? Are those fruits from hot forests? Forest fruits that have been warmed up?
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Ok, Question B, subsection 2.3: What's a forest fruit?
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All the berries that grow in the forest :D
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I've never heard them called that before. :)
We have local farmers for all of those berries, though. But blackberries seem to grow wild everywhere, despite efforts to kill them.
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That looks like what we would call "Pizzasallad" over here (so called because we eat it with pizza, basically shredded cabbage, covered in oil & vinegar). Judging by the fact that the wikipedia article on the subject does not link to any other language, I take it that that's pretty unique to Sweden.
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That's funny - I was just thinking about dropping a food log :P
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Looks interesting although I'm too lazy to cook stuff like that. Today I'm having a chicken breast seasoned with garlic, sweet paprika and Italian herbs with boiled potatoes, steamed green peas and carrots.
If you're actually thinking about doing this, calories for the whole meal would be a great addition.
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Nah, I'm too lazy for it, and my food don't tend to be very photogenic anyway. This was just something that I put together while my cookies were in the oven. Also, I've never actually looked up the calorie content of anything, never had the need to worry about that (high metabolism, even though I eat a lot of sweets & cookies I don't gain weight).
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I always like throwing a little spinach in my meatballs. Also, marjoram is great herb to add to meat, especially beef, and very underutilized.
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I actually use marjoram in my mashed potatoes from time to time. Only dried though, but it tastes quite nice.
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Its terrific in stroganoff as well. Have you ever tried brie in your mashed potatoes? Its amazing (if you like brie).
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I'll have to try that if I can pick up some brie at a good price, it sounds like an interesting taste combination.
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It has that little bit of funkiness that brie has, but it gives the mashed potatoes amazing depth. You may want to trim off some of the rind, depending on how tough it is, but I think it gives it a nice bit of texture if you can include it somewhat.
It serves nicely with a meatloaf (with a touch of honey) that's covered in a rich mushroom gravy.
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this is in the puzzle category so I don't know if I should leave some serious feedback on the blog thing or not... D:
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Nah, I doubt I'll ever make a part two (not like you'll want the ins and outs of marmalade making anyway, it's a rather boring process).
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Well, I like trying out recipes and make most myself even when buying something often means saving money and time. I enjoy watching the Munchies YouTube channel for inspiration and yeah Marmelade is pretty basic, but still worh knowing.
Thought I'd leave some feedback if you really intended to make a blog but I think that's not necessary anymore :)
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I should probably try to spread the knowledge about that particular marmalade though, it's something that I invented, and that several people make nowadays. It's a red onion and chili marmalade. You're not supposed to eat it on sandwiches, instead you have it together with meat and our local gravy counterpart. it should probably work just as well with traditional gravy.
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Oh yeah, I know about that. I think this one is considered jam. What I wanted to try out is bacon jam that you also eat with beef and burgers for example.
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Looks good but I can't possibly be sated with this amount of food. I have to eat at least 3 plates with it to satisfy.
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Ha, men talking about cooking.. I think I've walkedd into a parallel universe (@=
Nice dish ya made there, am hungry now
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I've heard that's weird, but all of the men in my family cook, so its always been normal for me. The ladies at work are always flabbergasted by the things I bring for lunch, though.
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It's quite common here in Sweden, at least for people under 35-40. I have noticed that people I know who are from southern Europe or USA get a bit surprised when they visit and see me and a few of my male friends take over the kitchen. And me and some of my friends often have "guys nights" centered around making good food and just hanging out together.
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During the Fall, when its college football season, I spend all day Saturday at my Dad's house and my brother and I alternate cooking interesting foods. It makes a nice excuse to try and make something from scratch that you might not otherwise attempt.
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Thanks for the food, made with digital love and music :)
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Bump. And, by the way, how many giveaways are here?
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Well you can say I'm a chef apprentice.. So yes
But not that much
Kinda searching inspiration for delicious & "attracting" food xD
I mean some people looking at the plating first before eating them, if they don't find that have a delicious look, probably won't eat them
I haven't use balsamic vinegar that much (my country just don't really have the raw ingredient I guess?)
Is it like normal vinegar?
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It tastes quite different. We don't have it in our traditional food either, but I found that it's quite handy to have a bottle of it at home as it adds so much taste. That said, real balsamic vinegar is really expensive (to the point where I've not actually tried it), but there is a fake version that is still called balsamic vinegar (or well, fake might be a bit harsh, but among hardcore food lovers it's often frowned upon) that I personally use.
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Authentic balsamic is prohibitively expensive, but you can still find good quality imitation stuff for a reasonable price. Its just a matter of trying them out.
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Color me disappointed. I got really excited at the idea of some Swedish gamer guy starting a food blog. This may or may not be directly related to my dreams last night about Alexander Skarsgård. swoon
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Sorry about that :( I usually don't bother trying to make my food look good (this dish just naturally looked rather appealing, though now in retrospect, I should probably have done something about the lighting), so I'm afraid that the blog would end up not looking overly attractive :(
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Hey, that looks pretty tasty! (and yes, of course I know that's not the point, but wanted to mention it!)
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I was actually so happy with it that I'll probably make the dish again in a week or two and invite some friends over. It was not all that expensive to make either (despite the saffron).
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I eat food blogs for breakfast (lunch and dinner included)! ;D
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I bet it went something like that. https://www.youtube.com/watch?v=sY_Yf4zz-yo
Looks tasty, but too much work to try it myself.
We have this; you get a sauce and marinade all done already, just have to add water/oil (not very healthy, but it's easy)
http://www.knorr.nl/producten/detail/310350/chinese-beef-shanghai
http://www.knorr.nl/producten/detail/310353/griekse-kofta
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That's the old way, this is how we do it nowadays
And we have those as well. I've almost stopped using those altogether. There are some exceptions though, I'm not making béarnaise sauce myself (I've done it in the past, but it was more work than it was worth)
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So I was thinking, maybe I should start a food blog. I could call it "Fnord's Bachelor Chow" and it would be documenting the cooking adventures of a Swedish bachelor.
Day 1:
This is what I made today
For this dish you need:
1kg minced meat
50g of mixed fresh herbs, I used thyme, basil, parsley
A generous pinch of ground black pepper
1dl water
8 dl vegetable broth
4dl of bulgur
A pinch of saffron
1dl of black olives (seedless)
~100g of pickled bell pepper (chopped)
½ cucumber (diced)
120g cherry tomatoes
Some balsamic vinegar (fake is fine here)
Start by mixing the herbs, black pepper, minced meat & water together. Mix it well, you don't want clumps of herbs anywhere, instead make sure that it is spread evenly through the meat. Make between 12-15 "balls" out of it, and put them in a skillet at medium heat until cooked all the way through, and they have a nice golden brown exterior.
For the bulgur, heat the broth until it starts boiling, add in a pinch of saffron (0.2-0.3g). Then add the bulgur to it and let it sit for 20min (this step can be prepared ahead of time). Put the cherry tomatoes in a skillet and heat them until they start getting mushy. Pour some balsamic vinegar over them and add them to the bulgur. Now add the diced cucumber, olives and bell pepper to the bulgur as well. Serve with some Greek yoghurt.
Overall, I have to say that I'm very happy with this dish. It was easy enough to make, and it tasted great. Next time I think I'll have a bit less broth though, maybe ½dl less.
Next time we will look at how to make homemade marmalade. Here is a sneak peak of things to come
Did you actually read that tut? No, I'm not about to start making a food blog, who reads those anyway? But consider what forum this is...
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