Page 3 of 14
Re: The food and drink thread
Posted: Thu Mar 11, 2021 4:23 pm
by Ferrus
Utisz wrote: ↑Thu Mar 11, 2021 4:13 pm
I had pizza in a random restaurant in Naples once with one of those pizza stickers on the door (whatever it meant, I didn't know). I think it was quattro formaggi. I don't remember much except that I was starving, and it was very good.
Everything sounds better in Italian.
Re: The food and drink thread
Posted: Thu Mar 11, 2021 7:18 pm
by Utisz
Ferrus wrote: ↑Thu Mar 11, 2021 4:23 pm
Utisz wrote: ↑Thu Mar 11, 2021 4:13 pm
I had pizza in a random restaurant in Naples once with one of those pizza stickers on the door (whatever it meant, I didn't know). I think it was quattro formaggi. I don't remember much except that I was starving, and it was very good.
Everything sounds better in Italian.
I dunno about that (though I may be biased by the fact that Madrigal is learning Italian these days).
Re: The food and drink thread
Posted: Thu Mar 25, 2021 2:44 am
by Julius_Van_Der_Beak
Made some incredible beef stew in my instapot. It'll last me for the week.
Re: The food and drink thread
Posted: Mon Mar 29, 2021 11:02 pm
by Madrigal
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.
Re: The food and drink thread
Posted: Tue Mar 30, 2021 3:16 am
by jyng1
Madrigal wrote: ↑Mon Mar 29, 2021 11:02 pm
Is there any decent way to eat eggplant or should I banish it from my refrigerator.
Pasta alla norma
https://cooking.nytimes.com/recipes/101 ... alla-norma
Re: The food and drink thread
Posted: Tue Mar 30, 2021 10:55 pm
by djm
Madrigal wrote: ↑Mon Mar 29, 2021 11:02 pm
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.
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
Posted: Tue May 18, 2021 5:28 pm
by Ferrus
Madrigal wrote: ↑Mon Mar 29, 2021 11:02 pm
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 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.)
Re: The food and drink thread
Posted: Wed May 19, 2021 5:22 am
by starjots
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?
Re: The food and drink thread
Posted: Wed May 19, 2021 7:09 am
by Utisz
starjots wrote: ↑Wed May 19, 2021 5:22 am
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?
C A R A M E L I S E
Re: The food and drink thread
Posted: Fri May 21, 2021 11:38 pm
by Madrigal
starjots wrote: ↑Wed May 19, 2021 5:22 am
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?
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.