I do not buy Bolognese sauce, Ragu a la Bolognese, cause I cannot help thinking what they have done of mad cows meat....
A close sauce with vegetables instead of meat is fine.
Beef meat is rarely on my diet, I like chicken and pork.
A close sauce with vegetables instead of meat is fine.
Beef meat is rarely on my diet, I like chicken and pork.
I would not put my hand on fire that other kind of meat would not have passed or won't pass the same...
My mom on occasion would fix fried chicken livers - tasty, and all your vitamin A in one shot (real vitamin A, not the beta-carotene that you get in the supplements, not efficiently converted to vitamin A in the body)... Chicken gizzards got the same treatment. You can still find chicken livers at the grocery store if you look hard enough. I'm finding that my tolerance for spicy foods has been enhanced by my hobby foray into Indian coking. I find Indian cuisine to be on the whole "safer" than Chinese, as there are things in Chinese cuisine that flop, crawl, and slither that I absolutely won't eat in a million years. The only complaint I have about Indian food is their desserts - a lot of the time, they're way too sweet for me.
About 350 grams sugar in 3 liters of full fat milk, reduced to near porridge consistency, enhanced with saffron and cardamom is not too sweet.
Almonds and cashew, finely chopped, are optional.
Takes a long time.
Try getting a copy of the book 'Prasad' by J.Inder Singh Kalra.
Very authentic.
Almonds and cashew, finely chopped, are optional.
Takes a long time.
Try getting a copy of the book 'Prasad' by J.Inder Singh Kalra.
Very authentic.
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Here goat testicles are a delicacy, so are goat brains, dipped in egg batter and fried.
Spleen used be famous, don't see much here now.
And I had 'Siri' once, whole head of goat, the brain was exposed after cooking.
Trotter curry is famous, so is Haleem, slow cooked meat, now in season during the fasting month of Ramadan.
It is beef cooked overnight with ghee and spices, with lots of dry fruit, some broken wheat too, continuously stirred, the end result is a paste.
It is served with lemons, and either boiled or fried eggs.
Chicken and mutton variants exist.
Spleen used be famous, don't see much here now.
And I had 'Siri' once, whole head of goat, the brain was exposed after cooking.
Trotter curry is famous, so is Haleem, slow cooked meat, now in season during the fasting month of Ramadan.
It is beef cooked overnight with ghee and spices, with lots of dry fruit, some broken wheat too, continuously stirred, the end result is a paste.
It is served with lemons, and either boiled or fried eggs.
Chicken and mutton variants exist.
I eat surströmming maybe every third year or so, given the opportunity. It's pretty tasty with the right condiments and a "nubbe" aquavit, but I'm not crazy about it like some people are. It is very, very, very salty, but it has a mild yet intense fish flavour with just that little umami fermentation notes. But, mostly, very, very, very salty.
One favourites growing up was hackkorv (and still is, just hard to find outside my home county) which roughly translates to chopped sausage. It's more like hash in a skin and it's made out of liver, heart, lung and fat from both beef and pork and also onions and barley. There are different recipes, of course. You eat it with boiled potatoes with butter and pickled beets, though, some eat it with fried potatoes and lingonberries.
I've hade sheep brains fried with fresh onions and parsley, and it weirdly enough tasted a little like fish. The taste was.... grey with a hint of fish. Not my favourite... Sheep's testies were pretty tasty!
One favourites growing up was hackkorv (and still is, just hard to find outside my home county) which roughly translates to chopped sausage. It's more like hash in a skin and it's made out of liver, heart, lung and fat from both beef and pork and also onions and barley. There are different recipes, of course. You eat it with boiled potatoes with butter and pickled beets, though, some eat it with fried potatoes and lingonberries.
I've hade sheep brains fried with fresh onions and parsley, and it weirdly enough tasted a little like fish. The taste was.... grey with a hint of fish. Not my favourite... Sheep's testies were pretty tasty!
Here the sweets tend to be high in sugar, simply because the more sugar they add, the shops make more money.
Milk solids are about ten times as expensive as sugar, so the more the sugar, the more the profit.
Now we are getting sugar free ice creams and desserts, as we have many diabetics.
Milk solids are about ten times as expensive as sugar, so the more the sugar, the more the profit.
Now we are getting sugar free ice creams and desserts, as we have many diabetics.
Samm Schwartz used to be a staff artist for Archie comics, and one strip had a mind blowing reaction from Jughead to Hamburger Ice Cream (1985-90 time period).
He was shown as a taster for new flavors at Pop Tate's shop.
Samm had a distinctive drawing style, and Jughead was shown as a burger addict.
He was shown as a taster for new flavors at Pop Tate's shop.
Samm had a distinctive drawing style, and Jughead was shown as a burger addict.
Beef used to be hung after slaughter to age it.
It was actually controlled rotting as the meat was tough at slaughter.
You can read up about it.
Comparison: Sheep/goat, 15 minutes pressure cooker, beef 45 minutes.
And in Iran, the best rice was from the fields where the stench from excrement had killed the rats. The fields were the toilet / sewage disposal.
It was actually controlled rotting as the meat was tough at slaughter.
You can read up about it.
Comparison: Sheep/goat, 15 minutes pressure cooker, beef 45 minutes.
And in Iran, the best rice was from the fields where the stench from excrement had killed the rats. The fields were the toilet / sewage disposal.
Fine.
Salsa Bolognese is one of the few foods where vegetable meat/textured soymeal is perfect, because it takes on the taste of the surrounding ingredients.
To make the illusion better, rehydrate it first in concentrated beef broth, I use one full broth cube dissolved in somewhat less than a cup of boiling water, then use that to rehydrate 2 cups of TVP (textured vegetable protein)
Emulsified high fat offal tube.
Contains animal protein, some binders and spices.
The meat consists mainly of cuts which cannot be sold as such, such as eyes, ears, lungs etc.
Contains meat mechanically removed from the carcass.
High in fat and sodium.
EU description of sausage...
Contains animal protein, some binders and spices.
The meat consists mainly of cuts which cannot be sold as such, such as eyes, ears, lungs etc.
Contains meat mechanically removed from the carcass.
High in fat and sodium.
EU description of sausage...