It's getting hot in the kitchen (food appreciation thread)
- Thread starter ChloeCoeur
- Start date
Pineapple with seeds? Nope, yellow watemelon!
Fun fact: the yellow color is natural and is due of the higher concentration of beta carotene antioxidant. It was also present before the usual red watermelon that everyone is consuming.
You can also tell it's not heavily GMO considering the number of seeds. It brings back memories when as a kid we use to take out or spit this big amount of seeds each time.
Fun fact: the yellow color is natural and is due of the higher concentration of beta carotene antioxidant. It was also present before the usual red watermelon that everyone is consuming.
You can also tell it's not heavily GMO considering the number of seeds. It brings back memories when as a kid we use to take out or spit this big amount of seeds each time.
These are Ethiopian Beef Sambusas- sort of like Samosas in Indian Cuisine or Empanadas in South And Central American Cuisine. I found them quite tasty. They are served with a barbecue sauce, which I didn't find suited them. They would have been better with salsa, guacamole and sour cream.
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As someone who grew up eating Hungarian cuisine I am surprised I never came across this dish. As I may have mentioned previously one of my direct ancestors made "Hungarian pancakes" which were crepes stuffed with Farmer's Cheese. She also made chicken paprikash, and I would really like to try an authentic Hungarian Chicken Paprikash to see how it compares. The version I had featured a sauce that looked like what is pictured above, but also had green peppers and onions and sour cream dolloped into the stew.
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