Nicker on 1/9/2020 at 06:38
Basil/Rosemary crusted halibut with baby potatoes, roast zucchini and mushrooms in cream. I didn't have any breadcrumbs ready so I used graham cracker crumbs for the crust.
heywood on 1/9/2020 at 12:29
Actually, Pad Kee Mao is supposed to be made with holy basil, not Thai basil. Holy basil is closer in taste and leaf structure to the typical Italian sweet basil we have here in supermarkets, it's just a little more peppery. It doesn't have the anise flavor of Thai basil.
Renzatic on 14/9/2020 at 17:44
No dinner for me tonight. I broke a tooth here a few months back, and just now got it pulled. I CAN'T EAT ANYTHING! IT SUCKS SO MUCH!
Pyrian on 14/9/2020 at 20:58
Also, you're not supposed to suck, either.
Renzatic on 14/9/2020 at 22:17
Yeah, I've been avoiding straws and also this perfect mom joke you set up for me.
heywood on 15/9/2020 at 14:03
No ice cream?
Renzatic on 17/9/2020 at 02:26
Had a milkshake yesterday. I've moved up to eating soft pastas today.
heywood on 19/9/2020 at 16:20
Savory, meat filled pastries, dumplings, and rolls. There's a huge variety of them with different names and styles: pierogi, pirozhki, peremech, meat pies, runza, bierock, etc. I ate meat pies from an early age and I love them, especially with beef or lamb. Next I was exposed to pierogis, and then Chinese dumplings, and I'm indifferent about them, and boiled dumplings in general I suppose. A few years back I went through this brief phase where I was weirdly interested in Tatar culture, so I tried making peremech:
Inline Image:
http://www.redmc.net/food/P1010373.JPGI made a couple of attempts at making peremech, but never really got it right. The meat filling didn't cook evenly and the unleavened dough got pretty hard by the time the filling was cooked. Next I tried something closer to pirozhki, with leavened dough. The result was like a savory doughnut:
Inline Image:
http://www.redmc.net/food/P1010383.JPGInline Image:
http://www.redmc.net/food/P1010388.JPGNow I want to try something different. In the Midwestern US, there are baked versions of this called bierocks and runzas, usually made with fresh cabbage or sauerkraut. Example (pic not mine):
Inline Image:
https://www.intuitivesafetysolutions.com/wp-content/uploads/2018/05/KrautBurger.jpgI'm thinking of trying something like that, minus the sauerkraut. I'm curious to try baking this time rather than frying, but don't want to end up with just a stuffed roll.
So, does anybody have any comments/recipes to share? It seems like every culture has some version of savory filled dough, and TTLG is pretty multi-cultural, so I figured I'd ask here.
catbarf on 19/9/2020 at 18:43
In Georgia (the country) the local version of a meat dumpling is khinkali.
(Image not mine)
Inline Image:
https://www.venturists.net/wp-content/uploads/2017/07/Khinkali-720x540.jpgThey're a simple flour dough wrapped around a filling of beef, pork, onion, cilantro, often caraway, and black pepper. Boiled, then served with more black pepper sprinkled on top. It's a high filling-to-dough ratio and the fat in the meat doesn't soak into the dough, so they end up filled with broth not unlike a soup dumpling.
If you've historically been indifferent to boiled dumplings you might consider giving it a try; it's not very bready and the black pepper adds a lot.
PigLick on 20/9/2020 at 02:13
I know you said you already tried chinese, but try Shao Bao ,these sweet savoury buns are really good, they have a flaky buttery, almost roti like pastry, filled with sweet and salty pork filing.
Inline Image:
https://i.ytimg.com/vi/bHX86MlVUeU/maxresdefault.jpg