INTP Live

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.

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).

Made some incredible beef stew in my instapot. It'll last me for the week.

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.

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

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.

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.)

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?

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

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.