The non-grilling food thread

Breaking my own rule about ignoring you. It actually dates back to the Roman and Byzantine empires. Or at least the stuffed pastry idea does. It was certainly popularized by the Turks though.

Either way, I have never had any problems with food it is the terrorism and cultural barbarism I do not want. But you already know that, you just choose to lie because that is the type of person you are.

How can you trust the food that is prepared by animals? Most of them are terrorists, I'd assume they are spitting in your food at a minimum.

Don't lie. This is just a theory. The competing theory is that it is a Turkish invention, where it most certainly is popularised today and any of the variations you eat today are almost certainly made by Muslims.

What lie? I have offered no lie. You call these people subhumans and then you're quite happy to enjoy what they have to offer. It's an appalling attitude and an insult to the people who spend time and effort making these foods for you, for you to only abuse them with bigotry behind their backs.

Frankly I think you should be ashamed and demonstrate that you have no sense of principle. What you're doing is no different than someone regarding black people as low class humans who are fine as slaves, but enjoying the food they cook nonetheless. Is that the kind of person you want to be compared to? A slave owner from nearly 200 years ago? I certainly wouldn't.

Since they want to destroy Dinner, I think we can conclude there's more chance of anthrax or something else mixed in. Why is he risking his life?

It is mostly made by Chaldeans or Serbs or Croats, thank you.

Apple pie? It's great, when done right. Smooth as silk but still high octane!

Ice storm, don't feel like going grocery shopping improv.

They were supposed to be Louisiana meat pies, but I didn't have celery or bell peppers, so I couldn't make trinity. I guess they're just empenadas. The oregano and basil are because the Warden figured a Cajun dish that turned out a Mexican dish needed marinara sauce.

And the tape measure is for.....?

The tape measure? That's what you're curious about?!?

I wanted to see how deep the vegetable oil was in the deep fryer.

Ummm... well. What about the underwear?

What about the underwear?

The tape measure reads 10". You are one lucky lady.

They are shaped like Cornish pasties.

Anybody near the green areas?



The map marks the range of Ilex vomitoria (the name is a misnomer) which is North America's only native caffeinated plant, yaupon holly, a member of the holly family. NPR says it makes wonderful tea.

http://www.catspringtea.com

That is the company of the two sisters who were interviewed for that NPR report.

Saute'd shrimp on fresh made pasta.

Fresh made pasta is awesome. I've done the fresh made pasta meals about two or three times. But it takes so damn long that I'm reluctant to do it again. Then another time, about a year ago I was over at my sister's place and we made fresh ravioli, it took us about three hours to make enough for three people, one serving each. Never again, it was really good but the time was just not worth it.

There's no way I'd even attempt it if I didn't have the KitchenAid roller and cutters.

The raviolis were made using a KitchenAid. It was the stuffing and making of the raviolis that took so long.

Thread bomb!

Wonder how they'd like my chili.

A couple of cheesecakes. Strawberry white chocolate and kalua regular chocolate.

The pasta looks good, the shrimp looks good, but I think your sauce needs work. Just butter?

That is why I cheat and buy fresh at the store. I am told if you know what you are doing you can fill the ravioli pretty fast but it always seems like too much effort.

True story, the best tasting pasta I ever had was just some fresh made sheet pasta in San Francisco with a bit of pesto sauce. Sometimes simple can be good.

After talk of shawarma and ME food in another thread, I decided to try my hand at it. I don't have a vertical spit, so strictly speaking, this is not shawarma, but it was a credible fake. i got the seasoning and marinade just right. All together, a thoroughly enjoyable take on Syrian food.

Shawarma is probably my favorite thing to eat from that part of the world.

Schwarma is primarily Lebanese.

Good effort though. I could happily eat that.

It is generally considered Levantine in origin, so Lebanon, Syria, Jordan, etc. However, it is eaten throughout the Western world as well and might be considered a world cuisine at this point. It is great to live in places that openly embrace the contributions of other cultures and traditions -- so much more to experience and enjoy!

I just threw some butter and white wine in there.

It's really similar to gyros too. There's a little place in town owned buy a greek that makes awesome gyros.