The food thread

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#7,483
scott wurcer said:
Fair enough, but you should have tried my grandma's green beans.
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Bahaha! I completely get what you are saying. I suffered through horrible overcooked vegetables all through my childhood. I swear my mother was worse that her mother. I though I didn't like a lot of veg until I was an adult. And yes, my mother used a PC (pressure cooker) for a lot of things.

That said I would to score a good PC in a flea market or something. I have noticed that a lot of Indian recipes call for pressure cooking, because it reduces the effort ot several servants over several hours to a one-person effort over a few minutes. Of course they eat a lot of lentils​ and whatnot.
 
#7,484
scott wurcer said:
She did the same thing to chard, it created a new flavor not canned certainly not fresh something completely different. You have to remember when I grew up cooked veggies that were still green were considered disgusting by some.
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My dad thought he didn't like a lot of vegetables when he met my mom. That changed over time. So I get it, although my only experience thereof has been limited to dorm food. Promise the stew we made did not evoke those kind of memories. 🙂
 
#7,487
Last Sunday for lunch a chicken soup, done with some chicken meat from the day before and housemade chicken stock.
Mrs. Groove-T found it to be the best soup i ever made, i prefer still my tom yam kai.
Sunday evening first grill this year, temp outside apx 18 deg C, so i did spare ribs.
 

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#7,497
lcsaszar said:
Hey, we do the very same! Poppyseed is even called "mák" in my language...
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I've actually had the poppyseed "strudel" in Austria, but didn't know what it was called. I don't remember how it was.

Certain times of year the Austrians eat some rather bland sweet dishes for the evening meal and poppyseeds are often involved, think gnocchi with cream or butter and poppyseeds and little else. https://en.wikipedia.org/wiki/Mohnnudel

Another dish many liked, but I hated - Marillenknödel...
https://en.wikipedia.org/wiki/Marillenknödel

One of my favorites was Saftgulasch - the most awesome flavor! Like french onion beef soup!
 
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#7,498
@lcsaszar -- my home town in Ohio still has a very high concentration of Magyars. As I am almost as old as Moses, I will relate that post 1956 we had a bunch of youngsters come to our Catholic grade school "in flight" -- they were fluent in English within 3 to 6 months of arrival.

Can't believe how time has passed.
 
#7,499
Ron E said:
Another dish many liked, but I hated - Marillenknödel...
https://en.wikipedia.org/wiki/Marillenknödel
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Zwetschkenknödel is to die for what not to like or at least what to hate, unless of course the chef was not skilled in their craft. The knödel has a lot of variation between egg, potato, quark, or flour in various proportions. My sister and I are trying to recreate my grandmother's recipe. My father visited after my family had left for 80yr. and that is what he asked for. I also would also suspect the ripeness of fruit is marginal wherever you go these days apricots and Italian plums simply reek when truly tree ripened. The plum tree was in the neighbors yard. 🙂
 
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#7,500
back to food -- kołaczki -- in the Cuisinart -- 2 cups flour, 1 cup small curd cottage cheese, 1 cup butter (or 1/2 butter and 1/2 Crisco), 1/2 tsp salt. Blend by pulsing in the Cuisinart, refrigerate overnight.

Roll out to thickness of 1/8" and cut into squares. Dab a scant tsp of prune, apricot or raspberry jelly in the center and fold as illustrated above. Bake 15 mins in a 375 oven, until they just start to brown.

Dust with confectioners sugar when cool.
 
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