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Gear mentioned in this thread:post #182 of 6263/14/14 at 4:16pm
OH! could you share the recipe too? that sounds divine!post #183 of 6263/14/14 at 4:28pmpost #184 of 6263/14/14 at 4:31pm
Here's one version from my buddy Mark Bittman. I've seen another version, as I recall, using roasted peppers in place of tomatoes.
Tri-Tip with Romescopost #185 of 6263/14/14 at 5:04pmpost #186 of 6263/14/14 at 5:19pm
My wife brought home some toasted veggie chips the other day. They're okay, but I was thinking hummus would be a nice addition. But I think I'll see if I have any capers and anchovies on hand.
mjb.post #187 of 6263/14/14 at 5:49pmpost #188 of 6263/14/14 at 5:56pm
Now we travel to Greece (I probably gave it away) for one of my favorite dishes.
onions or scallions
egg, and seasoning
wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servingspost #189 of 6263/14/14 at 6:00pmpost #190 of 6263/14/14 at 6:16pmpost #191 of 6263/14/14 at 8:46pmpost #192 of 6263/14/14 at 8:49pmpost #193 of 6263/14/14 at 9:18pmpost #194 of 6263/14/14 at 9:27pm
okay, so I really have to think about this...
- baking soda
- ground ginger
- ground cloves
- ground allspice
- brown sugar
edit - please add flour to the list
Edited by kaneohegirlinaz - 3/14/14 at 9:44pmpost #195 of 6263/14/14 at 9:38pmpost #196 of 6263/14/14 at 9:43pm
sorry, but not correct mjb
<oops I did forget the flour didn't I sorry ... please add flour to the list of ingredients>post #197 of 6263/14/14 at 10:15pmpost #198 of 6263/15/14 at 12:03ampost #199 of 6263/15/14 at 12:14amQuote:
Not that specifically Dutch, butzy - In Germany, we know it as Spekulatius. And yeah, should fit the ingredient list, though I am not really competent when it comes to baking, that's my dear girlfriend's domain,post #200 of 6263/15/14 at 1:23ampost #201 of 6263/15/14 at 2:41ampost #202 of 6263/15/14 at 3:02ampost #203 of 6263/15/14 at 4:19ampost #204 of 6263/15/14 at 4:56amDefinatly some simulatities, both food and language, swedish tends to come easy to the German speakers. I have several German and Dutch friends that are all fairly fluent. I must say the beer is much better down in your neck of the woods. Plus the snitzel and brat kartoffel is a daily choice for me when in Germany. Fishing is amazing here, fresh or saltwater. Let me know when your comming, we'll put a suckling pig on the spit and Get some preople together.post #205 of 6263/15/14 at 9:27am
Good Morning, sorry I finally went to bed
BING BING BING!!!
We have a winner!
Though I had to look up the different languages on Google Translate... (sorry it would translate the dutch or german for some resason)
@Lagom I pass the torch on to youpost #206 of 6263/15/14 at 10:36ampost #207 of 6263/15/14 at 10:40ampost #208 of 6263/15/14 at 11:11ampost #209 of 6263/15/14 at 11:25am
Béarnaise sauce ? maybe without the tarragon ?
-edit- wait ... without the tarragon ... Sauce Choron
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