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Post by Deleted on Aug 30, 2016 14:43:10 GMT
I wasn't aware I had such an image. I thought I was a ringing wet lefty dishcloth. ;-) a fair point, well made. |
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Post by Deleted on Aug 30, 2016 15:18:00 GMT
Not sure the salt in the recipe has to be kosher ? Read more: the-gof-village-pub.freeforums.net/thread/150/recipes-thread#ixzz4IpSDseH9Kosher Salt. A term used in the US only and nowhere else (including Israel..). I think it refers to the coarseness of the salt granules. Salt is used in the process of Koshering meat and poultry after slaughter, to remove blood which Jews are not permitted to eat. Presumably the salt used in the US for the process is of a grade that it has become a generic term. If you want to flavour chicken or lamb for a shwarma, you can buy shwarma spices - we bring them back home after each trip to Israel. Would you like some?? |
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Post by Deleted on Aug 30, 2016 15:22:32 GMT
Managed to get my boys to enjoy salmon a couple weeks ago. Marinated salmon steaks in good olive oil with mushrooms, peppers, onions, tomatoes, salt and pepper. Left it all day and then baked for a hour at a medium heat. They even asked for more....I can do more than boil eggs.
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Post by Deleted on Aug 30, 2016 15:30:31 GMT
Not sure the salt in the recipe has to be kosher ? Read more: the-gof-village-pub.freeforums.net/thread/150/recipes-thread#ixzz4IpSDseH9Kosher Salt. A term used in the US only and nowhere else (including Israel..). I think it refers to the coarseness of the salt granules. Salt is used in the process of Koshering meat and poultry after slaughter, to remove blood which Jews are not permitted to eat. Presumably the salt used in the US for the process is of a grade that it has become a generic term. If you want to flavour chicken or lamb for a shwarma, you can buy shwarma spices - we bring them back home after each trip to Israel. Would you like some?? Every day is a school day. If it's about the size of the granule though, that confuses me still as surely sale simply dissolves in to the food, so it would make no difference what size the granules started out as in a recipe.
Shawarma spices sound nice - I love middle eastern flavours.
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Post by Deleted on Aug 30, 2016 17:48:50 GMT
I'll bring some back next week - going on Thursday for some late summer sun.
Salt - who knows? The first I cam across the term Kosher Salt was on these US made TV food shows like Barefoot Contessa or Diners, Drive-ins and Dives (such an odd name!). Wikipedia seems to have a reasonable description, but I cannot understand the difference between it and table salt when used in regular cooking. Bit like buying Maldon Sea Salt. Can you really taste the difference?
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Post by Humph on Aug 30, 2016 18:16:25 GMT
I'll bring some back next week - going on Thursday for some late summer sun. You lucky s...urveyor you ! 😉 |
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Post by Hofmeister on Aug 30, 2016 20:00:32 GMT
I'll bring some back next week - going on Thursday for some late summer sun. Salt - who knows? The first I cam across the term Kosher Salt was on these US made TV food shows like Barefoot Contessa or Diners, Drive-ins and Dives (such an odd name!). Wikipedia seems to have a reasonable description, but I cannot understand the difference between it and table salt when used in regular cooking. Bit like buying Maldon Sea Salt. Can you really taste the difference? Indeed you can. Salt needs to be used in two stages when cooking. Stage 1 is early on, in the recipe, where it will dissolve into the food adding its required MSG type properties bit It can in effect be any old salt. Stage two is right at the end, just before serving. Freshly ground, not too much, over the food it provides individual sparks and peaks of taste enhancement. |
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Post by Deleted on Aug 30, 2016 21:15:03 GMT
Well, finally people have gone on holiday and the work has slowed to its traditional summer trickle and I am taking Son #1 to his gap year programme. He gets very homesick so a bit of parental support for the few days before he starts does no harm.
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Rob
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Post by Rob on Aug 30, 2016 21:26:58 GMT
Pretty sure we had a variant of that Serbian pork stew in Croatia (Porec) a few years ago. Delicious. I couldn't pronounce it but do recognise the name.
I've not tried making my own version of it yet, but there's a sausage/tomatoes/peppers casserole from Corfu called Spetsofai. I've only had it in one place so far (Parga). A favourite. I will seek it out on Corfu in a few weeks.
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Post by Deleted on Sept 1, 2016 9:40:07 GMT
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Post by Deleted on Sept 1, 2016 9:51:12 GMT
My wife takes large green chili peppers [damned spicy ones], neatly cuts the tops off, hollows them out, then fills them with strong cheese, cheddar if we can get it, and then, using a cocktail stick to pin it, puts the top back on.
Then deep fry in batter.
They'll warm the cockles of your heart.
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WDB
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Post by WDB on Sept 2, 2016 14:58:36 GMT
Used to get those in Austin. They need beer. A good trick is to freeze them before deep frying, so that the cheese stays firm and cool in its fiery shell.
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WDB
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Post by WDB on Sept 4, 2016 12:33:53 GMT
This is a favourite of WdB; ceviche. Missed this. Certainly (along with the Carménère grape) my discovery of those visits to Chile. Haven't done it here a while but must do so again because it works so well. Freshness of the fish matters more than what type it is. |
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Post by Deleted on Sept 4, 2016 16:14:35 GMT
Oooh I love ceviche. Need good sharp limes and very fresh fish otherwise its tasteless (or worse).
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Post by Hofmeister on Sept 19, 2016 9:26:07 GMT
Last night I picked a shedload of pears off our tree in the garden. Its cropped superbly well this year, and I actually looked after it this time. Mrs Z then used this recipe www.jamieoliver.com/recipes/fruit-recipes/the-world-famous-tarte-tatin/ (didn't have calvados so substituted some brandy, substituted the apples with pears obviously, peeled, sliced and soaked in lemon juice and muscovado sugar for an hour first) Oh dear lord, it was absolutely fab a doodle. |
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