killdozzer
Major Contributor
You know... There's this thing called Kulen in my part of the world... Aaargh, what am I doing here?! You'll never know. You have to come and taste it!
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Guess it's just not to my taste. I grew up on my family's wonderful Italian white bread, never cared for any dark grainy breads.
We always took the overrun and ground them up and froze them to make our spaghetti gravy for the next few months.
800g, what's everyone else going to eat? LOL
Looks like a pepperoni pizza, Yum
killdozzer
Major Contributor
Finally, when I grill chicken drumstick and thigh, I also de-bone them. It's easier to get them right all the way to the middle. No burnt edges and bloody center. In summertime I like cold side dish, here served with potato salad and lamb's lettuce. Oooooh... and some porter!!
killdozzer
Major Contributor
Oh, but this is just a quick marenda!It is far better than pepperoni, but I guess if you like pepperoni, you'd love this next level. It's much bigger, spicy and with better parts of pork. Here next to grown man's hands for proportion:
Why not both? They each have different culinary uses.
killdozzer
Major Contributor
Some get more conservative as they get older. Me? I just enjoy some less expensive parts more and more. Here we see veal liver and some creamy white rice. (ran out of wine... what can one do?)
In my country you mix olive oil, garlic and parsley to spread over liver when it's done. It's an Italian custom originally and it's called Triestine Sauce (a sauce from the city of Trieste)
In my country you mix olive oil, garlic and parsley to spread over liver when it's done. It's an Italian custom originally and it's called Triestine Sauce (a sauce from the city of Trieste)
Looks good, What times dinner?
Understood but it's not like I never tasted any.
It is OK to not like something.
Wait until you try my grilled cheese sandwiches.Understood but it's not like I never tasted any.
It is OK to not like something.
bloodshoteyed
Major Contributor
slavonija?
i prefer them chopped smaller, on onion sauce, with fresh & fluffy white bread
Here's a taste of real heaven,
A huge dish of Cavatelli and Meatballs
A huge dish of Cavatelli and Meatballs
What is it? I mean, what is its provenance?My wonderful wife bakes a fresh loaf every few days. One of life's simple pleasures but one I look forward to most mornings....
If I must guess; I would say it is probably of middle-eastern cuisine.
Those are definitely not Afghani-poppy.
Didn't know I was marrying into a family of 5 from Trieste.
While in the dating phase, I was finally invited over for dinner. The second I entered their house, I was bathed in Italian cuisine smells.
Like if you have been eating the same food since you were born, a dinner at age 17 would be like any other home made dinner you've had all your life. Meh!
Here comes this weirdo and whooffs-down everything on their dinner table. It was beyond that "kid in the candy store" feeling.
For the next few years, as often as I can; I looked forward to invites to that real Trieste cooking. But, I had not realized that I was not allowed to go near the kitchen because they take their recipes seriously, like they were trade secrets.
Mrs.Rosario and Nonna would spend the whole day in their kitchen related tasks, finally they had found someone that appreciated their culinary creations!
You know an approval for a marriage is imminent, if a family from Trieste invites you inside their kitchen and starts sharing their family recipes with you.
The rest is history...
killdozzer
Major Contributor
Nice story! Thanks. I had a laugh. It' exactly as you describe.
killdozzer
Major Contributor
Originally, yes. I moved a lot, but kept much of the customs and added new ones that I liked.
I moved a lot domestically and abroad. I've spent my formative years on a small island in south Adriatic.There's another great sauce for innards where you combine yogurt, dill and garlic. You use dill leaf. It's sold here under the name kopar. You start very similar to when you're making bechamel sauce - some flour on oil (olive for this), but instead of adding milk, you add yogurt. You use a small amount of flour to not thicken it too much. Just a little bit to make it creamy and consistent. Half way through you add dill leaf and garlic. You stir it until it thickens a bit and that's it.
killdozzer
Major Contributor
I opted for saffron rice and I seasoned the steak Fiorentina style (Florentine for our U.S. friends), some rosemary and marjoram and so on. The rice is not exactly like Risotto Milanese, there's no Grana added. This is closer to Persian style like I had in Iran. It's very close to Asian, the way you get it from a rice cooker, but in this case you put butter and saffron right from the beginning. People in Iran love Saffron and the country is one of the great world exporters.
When I was at high school, a "pure anglo" friend was over hanging out - Mum invited him to dinner.... that day she happened to be frying up some calves liver.... (yum!)
He played with his food for a while, finally mum says "if you don't like it, you don't have to eat it....", with great relief he pushed it aside.... and never again accepted an invitation to dine with us !!! (he would walk the 500m to the local "fish & chip" shop, and get something safely anglo...)
killdozzer
Major Contributor
I love these, But just for fun, I make it the way popular shows like Simpsons depict it. When the mafia guy says mama's makin' a pasta meat a bolz".Here's a taste of real heaven,
A huge dish of Cavatelli and Meatballs
It's usually spaghetti and rather thin sauce. It's all in one big pot. The spaghettis are swimming in it. When you serve, you first go with pasta and on top you place a couple of meatballs.The dish is great by the way. It's easy to level up if you want just by grinding some better parts of an animal. My favorite was 50/50 beef and lamb. I placed them for few seconds on grill with heavy smoke to add flavor and then directly in the sauce pot. Smoke really does wonders to the overall taste.
Oooh I don't know... as you travel through the alps, you can move from Raclette, to Fondue, then through to Spaetzle....
A fabulous surfeit of cheese, and variations on how to consume it!
Fresh made spaetzle noodles (little rice size noodles), layered with Tilsit, emmenthaler, and whatever other good cheeses I have hanging around at the time, adds complexity to the flavour, with garlic and a dash of nutmeg..... sort of like a fondue with noodles floating around it it (ok so I am exagerating a little... but it is a LOT of cheese...)
Tilsit, Raclette, Emmenthaler, Gruyer......
And of course there was that time I had three lactose intollerant foodies over, keen to have the cheesy spaetzle.... Lacteze all around, then tuck in!
bloodshoteyed
Major Contributor
aaahhh.....had the best in the north of Austria (Linz)
size wise it's larger than rice, tho
we're not from that far apart, thenOriginally, yes. I moved a lot, but kept much of the customs and added new ones that I liked.
PS
ffs, sitting in the office, drooling like a retard now...why, oh why, did i have to go read this subforum again
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