Re: Your nation's national dish
Posted: 14 Jul 2023, 22:26
Maybe it is not that bad... (even if mixing sweet, sour and salty like this sounds weird)
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Your nation's national dish
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Re: Your nation's national dish
Posted: 14 Jul 2023, 22:28
Re: Your nation's national dish
Posted: 14 Jul 2023, 22:29
Ah... well sometimes in the morning I eat pineapple with mayonnaise XD
Re: Your nation's national dish
Posted: 14 Jul 2023, 22:29
YeeeeeeeeesTheoconstruktor wrote: ↑14 Jul 2023, 22:29Ah... well sometimes in the morning I eat pineapple with mayonnaise XDFVI wrote: ↑14 Jul 2023, 22:28Maybe it is not that bad... (even if mixing sweet, sour and salty like this sounds weird)Theoconstruktor wrote: ↑14 Jul 2023, 22:26
I wonder who put pineapple on the pizza ruined the Italian essence bruh
Re: Your nation's national dish
Posted: 14 Jul 2023, 22:32
It is obvious that there are times when we eat foods and flavors that do not match and that people may find it bizarre. ...
Re: Your nation's national dish
Posted: 14 Jul 2023, 22:46
You gotta be added to the CIA watchlistTheoconstruktor wrote: ↑14 Jul 2023, 22:29Ah... well sometimes in the morning I eat pineapple with mayonnaise XDFVI wrote: ↑14 Jul 2023, 22:28Maybe it is not that bad... (even if mixing sweet, sour and salty like this sounds weird)Theoconstruktor wrote: ↑14 Jul 2023, 22:26
I wonder who put pineapple on the pizza ruined the Italian essence bruh
Re: Your nation's national dish
Posted: 15 Jul 2023, 02:22
...Theoconstruktor wrote: ↑14 Jul 2023, 22:29Ah... well sometimes in the morning I eat pineapple with mayonnaise XDFVI wrote: ↑14 Jul 2023, 22:28Maybe it is not that bad... (even if mixing sweet, sour and salty like this sounds weird)Theoconstruktor wrote: ↑14 Jul 2023, 22:26
I wonder who put pineapple on the pizza ruined the Italian essence bruh
Re: Your nation's national dish
Posted: 16 Jul 2023, 04:41
I think it was too MUCH SUSSY to tell them that like this... But there are more bizarre things than eating pineapple with mayonnaise
Re: Your nation's national dish
Posted: 16 Jul 2023, 20:11
Like eating bacon with brusselsprouts?
Re: Your nation's national dish
Posted: 02 Apr 2024, 01:51
Country:Akkham
Name:Kaluscha
Ingredients:Pork,dough,cheese and spices
How to make:
1:flatten the dough.
2.place the pork and cheese.
3.Add spices.
4.knead into a dumpling shape.
5.put in oven for 5 minutes.
6.enjoy
Name:Kaluscha
Ingredients:Pork,dough,cheese and spices
How to make:
1:flatten the dough.
2.place the pork and cheese.
3.Add spices.
4.knead into a dumpling shape.
5.put in oven for 5 minutes.
6.enjoy
Re: Your nation's national dish
Posted: 20 Apr 2024, 15:29
Name: Koetbullar
Ingredients:
Beef
Bread
Salt
Butter
Cream
Flour
Nutmeg
Pepper
All-Spice
Grated Onion
How it's prepared:
1. Grate onion using a standard box grater.
2. Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
3. Add remaining Meatball ingredients EXCEPT oil. Mix well.
4. Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.
COOKING
Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
If there is lots of oil, pour off excess and discard. Lower heat to medium.
GRAVY
1. Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
2. While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
3. When the liquid is simmering, add meatball and juices pooled on plate.
4. Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
5. Add cream, simmer for a further 2 minutes then remove from stove.
6. Serve over mashed potato (or Cauliflower Mash for low carb).
source: recipetineats.com
Ingredients:
Beef
Bread
Salt
Butter
Cream
Flour
Nutmeg
Pepper
All-Spice
Grated Onion
How it's prepared:
1. Grate onion using a standard box grater.
2. Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
3. Add remaining Meatball ingredients EXCEPT oil. Mix well.
4. Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.
COOKING
Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
If there is lots of oil, pour off excess and discard. Lower heat to medium.
GRAVY
1. Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
2. While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
3. When the liquid is simmering, add meatball and juices pooled on plate.
4. Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
5. Add cream, simmer for a further 2 minutes then remove from stove.
6. Serve over mashed potato (or Cauliflower Mash for low carb).
source: recipetineats.com
- images (1).jpg (65.25 KiB) Viewed 587 times
Re: Your nation's national dish
Posted: 20 Apr 2024, 19:32
S W E D I S H. B A L L Sbelvedra wrote: ↑20 Apr 2024, 15:29Name: Koetbullar
Ingredients:
Beef
Bread
Salt
Butter
Cream
Flour
Nutmeg
Pepper
All-Spice
Grated Onion
How it's prepared:
1. Grate onion using a standard box grater.
2. Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
3. Add remaining Meatball ingredients EXCEPT oil. Mix well.
4. Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.
COOKING
Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
If there is lots of oil, pour off excess and discard. Lower heat to medium.
GRAVY
1. Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
2. While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
3. When the liquid is simmering, add meatball and juices pooled on plate.
4. Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
5. Add cream, simmer for a further 2 minutes then remove from stove.
6. Serve over mashed potato (or Cauliflower Mash for low carb).
source: recipetineats.com
images (1).jpg