Something Delicious

Sun · 11-12-2012, 07:29 PM

Quote:

Originally Posted by cinnamongrrl563

I DONT REALLY EAT PORK ANYMORE....BUT I WOULD TRY IT AT LEAST ONCE...and i loveyee sweet taters.....they are prevalent in african cooking also... i just bake em and throw some sea salt on...done diddly..they carry themselves....
french meat pie...is basically the same filling i remember my memere making for thanksgiving. its a combination of hamburger, salt pork and i believe sausage. then add mashed potatoes and spices..throw it in a pie crust and freeze them or bake them...around here they sell for big bucks because they are labor intensive...like making golombki and pierogiy....so you make a lot of them...or go in shares with someone else who likes them and pay half the cost of the ingredients and split the yield. we used to do that all the time...and its such a comforting winter meal..serve it with a nice gravy and a veggie....done and done....

Wow fascinating! I never had such a pie. I need to get out more.

Friends do this with Tamales, Ravioli, Pastry, canning, confections such as truffles at holiday time..anytime that an item is well loved and labor intensive it is so good to share that process with others.

There are a few places in the SF bay area that I love for Dim Sum and I see the assembly line of dumplings being made by many hands. It is a very cool cultural event, that in all parts of the world there are foods that are so sought after that we have to make them by the truckload. lol

Gráinne · 11-12-2012, 07:37 PM

Quote:

Originally Posted by Sun

Wow fascinating! I never had such a pie. I need to get out more.

Friends do this with Tamales, Ravioli, Pastry, canning, confections such as truffles at holiday time..anytime that an item is well loved and labor intensive it is so good to share that process with others.

There are a few places in the SF bay area that I love for Dim Sum and I see the assembly line of dumplings being made by many hands. It is a very cool cultural event, that in all parts of the world there are foods that are so sought after that we have to make them by the truckload. lol

Some of my best memories of China are making jaozi (like Chinese pierogiy) with all those dumpling wraps and huge bowls of filling. The making is as bonding as eating them afterwards.

Sun · 11-12-2012, 08:01 PM

Quote:

Originally Posted by guihong

Some of my best memories of China are making jaozi (like Chinese pierogiy) with all those dumpling wraps and huge bowls of filling. The making is as bonding as eating them afterwards.

Yes it is.

Feel free to share recipes.

Gráinne · 11-12-2012, 08:51 PM

Quote:

Originally Posted by Sun

Yes it is.

Feel free to share recipes.

I never knew the exact recipe in China, but these come close. It was essentially a very spicy pork or beef mixture, so you could probably play with it to taste.

Can you tell I'm not really a follower of recipes but tend to improvise? Drove my home ec teacher nuts.

http://www.food.com/recipe/chinese-d...s-jaozi-327269

easygoingfemme · 11-12-2012, 08:47 PM

Quote:

Originally Posted by guihong

Some of my best memories of China are making jaozi (like Chinese pierogiy) with all those dumpling wraps and huge bowls of filling. The making is as bonding as eating them afterwards.

I just fell in love with you a little bit. Tell us more please? I'll sit here and wait. Without dumplings. I love dumplings.

Gráinne · 11-12-2012, 08:55 PM

Quote:

Originally Posted by easygoingfemme

I just fell in love with you a little bit. Tell us more please? I'll sit here and wait. Without dumplings. I love dumplings.

What's really interesting to me is how dumplings began in China, then must have been brought westward to Russia and Europe, where many countries have some form of dumpling dish modified to their cuisine. I'm sure noodles came west in the same way, so spaghetti is Chinese food

.

~SweetCheeks~ · 11-13-2012, 12:09 AM

I moved from northern California 2 years ago to Miami and prior to that had never eaten Cuban, or Peruvian food. I became hooked. The first time I tried OX tails I was a bit skeptical but they are delicious. I also loved the cilantro and lime used so generously in Peruvian food. I also made a trip back home to Cali and while out here tried Greek cuisine for the first time. I was blessed with an ex's mother being Thai so I did learn a few recipes from her and still to this day get jars full of her dried Thai chili peppers and ground browned rice. I love that I have experienced so many different cuisines.

As fro being a flavor whore lol I am on that boat as well. I was raised with salt/pepper and lawrys garlic salt being the staple spices, but after years of experimenting I am definitely venturing out.

Sun · 11-13-2012, 12:22 AM

Quote:

Originally Posted by ~SweetCheeks~

I moved from northern California 2 years ago to Miami and prior to that had never eaten Cuban, or Peruvian food. I became hooked. The first time I tried OX tails I was a bit skeptical but they are delicious. I also loved the cilantro and lime used so generously in Peruvian food. I also made a trip back home to Cali and while out here tried Greek cuisine for the first time. I was blessed with an ex's mother being Thai so I did learn a few recipes from her and still to this day get jars full of her dried Thai chili peppers and ground browned rice. I love that I have experienced so many different cuisines.

As fro being a flavor whore lol I am on that boat as well. I was raised with salt/pepper and lawrys garlic salt being the staple spices, but after years of experimenting I am definitely venturing out.

Miami... Oh how I looooooove Miami.

Peruvian food is something that I have yet to experience. Can you tell us something about it?

Also what do you do with the ground chili and brown rice? Thai is one of my go-to comfort cuisines. I love to make Thai papaya salad, Pad Thai, Tom Ka Gai..but as with everything else I enjoy food so much more if someone else is doing the cooking.

~SweetCheeks~ · 11-13-2012, 12:48 AM

Quote:

Originally Posted by Sun

Miami... Oh how I looooooove Miami.

Peruvian food is something that I have yet to experience. Can you tell us something about it?

Also what do you do with the ground chili and brown rice? Thai is one of my go-to comfort cuisines. I love to make Thai papaya salad, Pad Thai, Tom Ka Gai..but as with everything else I enjoy food so much more if someone else is doing the cooking.

From my experience the Peruvian food I have had uses a lot of Lime juice and they have a cilantro salsa. They make this dish called: Lomo Saltado (angus loin slice sauted)
Lomo Saltado is a dish of marinated Angus loin slice sauted,onions w/tomatoes and french fries, served over white rice. It is one of the most popular recipes in Peru
They have fried corn which is similar to corn nuts in a sense on the tables.
My gf gets this dish : Sudado de pargo entero (Whole poached red snaper)
Red snaper pouched w/ tomatoes,onions and special peruvian vinegar corn
we also share this dish : Jalea (Fried fish and Seafood mix)
Deep fried fish and seafood mix, tender inside and crispy outside, this breaded fish and seafood is served with fried yucca, tartar sauce, and criolle onions sauce)
They have a red onion, Cilantro, and heavy limejuice salsa. It is really flavorful. Ceviche is a big dish in the Peruvian resturants as well.
One of our favorite Peruvian resturants is Sabor a Peru which all these dishes are from.

As for the ground red chili peppers, I tend to make a hot sauce with Fish sauce, lime juice and dried ground chili peppers, its used on meats, or lots of things. The ground brown rice is used to make a dish called Larb.

Sun · 11-13-2012, 12:10 AM

Quote:

Originally Posted by guihong

What's really interesting to me is how dumplings began in China, then must have been brought westward to Russia and Europe, where many countries have some form of dumpling dish modified to their cuisine. I'm sure noodles came west in the same way, so spaghetti is Chinese food

.

So when are you making us dumplings?

Seriously I could eat Chinese food every day.

I would be fine.

cinnamongrrl · 11-13-2012, 07:19 AM

Quote:

Originally Posted by Sun

So when are you making us dumplings?

Seriously I could eat Chinese food every day.

I would be fine.

I NEVER tire of Chinese/Asian food....I could seriously have Thai every day....and I heart Japanese...and sushi.....I actually had good sushi the other day at the casino buffet....shocking

lusciouskiwi · 11-13-2012, 08:08 AM

My ex's mum is going to teach me how to make Rendang this week hopefully.

Sun · 11-13-2012, 12:07 AM

Quote:

Originally Posted by easygoingfemme

I just fell in love with you a little bit. Tell us more please? I'll sit here and wait. Without dumplings. I love dumplings.

I have no dumplings either! Life is just so unfair!

Duchess · 11-13-2012, 12:10 AM

Sun darling you have skills. I'm on my way to your house.

Sun · 11-13-2012, 12:18 AM

Quote:

Originally Posted by Duchess

Sun darling you have skills. I'm on my way to your house.

You are very kind Duchess ... Welcome to the thread!

Come on over! I think its time to start planning a dinner party, we have a lot of talented cooks here.

Duchess · 11-13-2012, 12:23 AM

Thanks Sun. Will definitely be back later to talk about delicious delights.

11-13-2012, 08:08 AM	#12
lusciouskiwi Senior Member How Do You Identify?: femme lesbian feminist Preferred Pronoun?: Anything except for "aunty" Relationship Status: Happy with my butch. Join Date: Jun 2012 Location: Aotearoa New Zealand Posts: 2,681 My Photo Gallery Thanks: 25,494 Thanked 9,096 Times in 1,899 Posts Rep Power: 21474852	My ex's mum is going to teach me how to make Rendang this week hopefully. __________________ happiness is a form of courage. George Holbrook Jackson Risk! Risk anything! Care no more for the opinions of others, for those voices. Do the hardest thing on earth for you. Act for yourself. Face the truth. Katherine Mansfield Motivate yourself or be miserable. Whatever has to be done, it's always your choice. Wayne Dyer

11-13-2012, 12:10 AM	#14
Duchess Senior Member How Do You Identify?: Absolute Femme Preferred Pronoun?: She Relationship Status: Toe curling :-) Join Date: Nov 2009 Location: Atlanta Posts: 2,382 My Photo Gallery Thanks: 1,792 Thanked 5,592 Times in 1,521 Posts Rep Power: 21474854	*Sun darling you have skills. I'm on my way to your house.* __________________ *無料のライブ*

11-13-2012, 12:23 AM	#16
Duchess Senior Member How Do You Identify?: Absolute Femme Preferred Pronoun?: She Relationship Status: Toe curling :-) Join Date: Nov 2009 Location: Atlanta Posts: 2,382 My Photo Gallery Thanks: 1,792 Thanked 5,592 Times in 1,521 Posts Rep Power: 21474854	*Thanks Sun. Will definitely be back later to talk about delicious delights.* __________________ *無料のライブ*

11-13-2012, 12:09 AM	#7
~SweetCheeks~ Member How Do You Identify?: femme-babygirl-brat Preferred Pronoun?: She, her Relationship Status: Justin's babygirl Join Date: Feb 2012 Location: So Cal Posts: 733 My Photo Gallery Thanks: 1,608 Thanked 3,253 Times in 646 Posts Rep Power: 21474850	I moved from northern California 2 years ago to Miami and prior to that had never eaten Cuban, or Peruvian food. I became hooked. The first time I tried OX tails I was a bit skeptical but they are delicious. I also loved the cilantro and lime used so generously in Peruvian food. I also made a trip back home to Cali and while out here tried Greek cuisine for the first time. I was blessed with an ex's mother being Thai so I did learn a few recipes from her and still to this day get jars full of her dried Thai chili peppers and ground browned rice. I love that I have experienced so many different cuisines. As fro being a flavor whore lol I am on that boat as well. I was raised with salt/pepper and lawrys garlic salt being the staple spices, but after years of experimenting I am definitely venturing out.