Everything sounds better in Italian.
The food and drink thread
Re: The food and drink thread
Re: The food and drink thread
Made some incredible beef stew in my instapot. It'll last me for the week.
Re: The food and drink thread
Is there any decent way to eat eggplant or should I banish it from my refrigerator.
I decided not to have rice or potatoes 5 days a week and I only know like 5 vegetables.
I decided not to have rice or potatoes 5 days a week and I only know like 5 vegetables.
Re: The food and drink thread
That is very Argentine of you, never been anywhere more meat and potato!
Baba ganoush is very nice, as is Mousaka.
I used to eat some good dips made from aubergine in Damascus, will ask my Syrian friend if he has the recipe and post it up tomorrow.
Re: The food and drink thread
I just saw this. My wife cooks them filled with cheese and minced meat, that is pretty nice.
Like this:
https://www.cocinacaserayfacil.net/bere ... ada-horno/
Then again, I am such a cheese addict I tend to think anything with cheese (especially melted) is good. I think when you were in BCN with your sister and gator was there I ordered tartiflette.
(I pretty much always order provoleta in Argentinian restaurants.)
Ex falso, quodlibet
Re: The food and drink thread
So on (forum-1), I posted a lot last summer about cooking from our garden. Well, we just got back from 3 weeks elsewhere while the irrigation system did the work. A lot of stuff bolted (flowered - I'm not really the gardener here, my wife is), which meant the radishes were toast.
One thing we have a lot of right now is onions. A lot of onions. Maybe fifteen or twenty pounds of onions. Does anyone have a recipe that uses, oh a couple of pounds (kilo) of onions they like?
One thing we have a lot of right now is onions. A lot of onions. Maybe fifteen or twenty pounds of onions. Does anyone have a recipe that uses, oh a couple of pounds (kilo) of onions they like?
Re: The food and drink thread
In Argentina, cheese & onion is practically one of the four food groups, so as a flavor it exists in a lot of meals. Cheese and onion pizza, cheese and onion empanadas, cheese and onion soufflé. Also I second the caramelizing, that is, if onion freezes well. I dunno what happens to caramelized onion after you freeze it. I know some vegetables don't really take well to freezing. If they survive it fine, I imagine it would be great to have portions of caramelized onion in the freezer every time you need any. Almost everything I make starts with an onion, and it's usually caramelized regardless of what the recipe calls for.starjots wrote: ↑Wed May 19, 2021 5:22 amSo on (forum-1), I posted a lot last summer about cooking from our garden. Well, we just got back from 3 weeks elsewhere while the irrigation system did the work. A lot of stuff bolted (flowered - I'm not really the gardener here, my wife is), which meant the radishes were toast.
One thing we have a lot of right now is onions. A lot of onions. Maybe fifteen or twenty pounds of onions. Does anyone have a recipe that uses, oh a couple of pounds (kilo) of onions they like?