The best New England clam chowder I had on my recent trip to Maine.
It's getting hot in the kitchen (food appreciation thread)
- Thread starter ChloeCoeur
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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.
You can only get that kind of cheese in European specialty stores here it is called Turo.
It is very widely used in pastries and crepes all over Europe. Even in a meal with pasta and they add sour cream and fried bacon on top it is calle Turos Csusza
Chicken paprikas is a staple food and very easy to make usually made with nokedli, a very simple kind of tiny dumplings made with mostly flour and water.
The Hortobágyi Palacsinta is usaually made with ground up chicken paprikas or pork pörkölt ground up and stuffed into a crepe.
You can pretty much get it in any restaurant in Hungary as an appetizer mostly but it can be ordered as a meal.
Túrós Csusza
This is really considered to be a budget food and one of the cheapest things on a menu, it actually tastes really good though.
I always had chicken paprikash with dumplings and she made them from a batter of eggs, flour, salt and water, sometimes adding a little onion powder. She mixed the batter with a wooden spoon and then would use a butter knife to ladle the batter off the spoon into a large pot of boiling water.
I tried replicating this recipe and technique in later years after she had passed, and utterly failed to get the dumplings to come out the way she did. Always something was off- either the size, consistency and texture, softness, or how well it actually held together.
It is really by sight and feel of the texture of the dough.
For the size you can buy a contraption that you put over a pot of boiling water and just move it back and forth and the size is regulated and consistent.
I saw it here in a specialty shop, I bought mine in Europe. It takes just about 5-6 minutes to make this not more, you can add some butter to it and mix it in once you take it out of the boiling water while it is still warm. The Chicken paprikas itself is easy as well the trick is to take the chicken out once everything is cooked and blend the sauce nice and smooth with a blender then add the sour cream and put back the chicken and let it simmer for a while. This way you don’t get bits and pieces of onion, tomato or paprika, your sauce is nice and smooth and thick.
You can get the dough sizer on Amazon it is called
Spaetzle Maker
Germans make these dumplings also
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