The best New England clam chowder I had on my recent trip to Maine.
It's getting hot in the kitchen (food appreciation thread)
- Thread starter ChloeCoeur
- Start date
Pineapple with seeds? Nope, yellow watemelon!
Fun fact: the yellow color is natural and is due of the higher concentration of beta carotene antioxidant. It was also present before the usual red watermelon that everyone is consuming.
You can also tell it's not heavily GMO considering the number of seeds. It brings back memories when as a kid we use to take out or spit this big amount of seeds each time.
Fun fact: the yellow color is natural and is due of the higher concentration of beta carotene antioxidant. It was also present before the usual red watermelon that everyone is consuming.
You can also tell it's not heavily GMO considering the number of seeds. It brings back memories when as a kid we use to take out or spit this big amount of seeds each time.
These are Ethiopian Beef Sambusas- sort of like Samosas in Indian Cuisine or Empanadas in South And Central American Cuisine. I found them quite tasty. They are served with a barbecue sauce, which I didn't find suited them. They would have been better with salsa, guacamole and sour cream.
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As someone who grew up eating Hungarian cuisine I am surprised I never came across this dish. As I may have mentioned previously one of my direct ancestors made "Hungarian pancakes" which were crepes stuffed with Farmer's Cheese. She also made chicken paprikash, and I would really like to try an authentic Hungarian Chicken Paprikash to see how it compares. The version I had featured a sauce that looked like what is pictured above, but also had green peppers and onions and sour cream dolloped into the stew.
You can only get that kind of cheese in European specialty stores here it is called Turo.
It is very widely used in pastries and crepes all over Europe. Even in a meal with pasta and they add sour cream and fried bacon on top it is calle Turos Csusza
Chicken paprikas is a staple food and very easy to make usually made with nokedli, a very simple kind of tiny dumplings made with mostly flour and water.
The Hortobágyi Palacsinta is usaually made with ground up chicken paprikas or pork pörkölt ground up and stuffed into a crepe.
You can pretty much get it in any restaurant in Hungary as an appetizer mostly but it can be ordered as a meal.
Túrós Csusza
This is really considered to be a budget food and one of the cheapest things on a menu, it actually tastes really good though.
I always had chicken paprikash with dumplings and she made them from a batter of eggs, flour, salt and water, sometimes adding a little onion powder. She mixed the batter with a wooden spoon and then would use a butter knife to ladle the batter off the spoon into a large pot of boiling water.
I tried replicating this recipe and technique in later years after she had passed, and utterly failed to get the dumplings to come out the way she did. Always something was off- either the size, consistency and texture, softness, or how well it actually held together.
It is really by sight and feel of the texture of the dough.
For the size you can buy a contraption that you put over a pot of boiling water and just move it back and forth and the size is regulated and consistent.
I saw it here in a specialty shop, I bought mine in Europe. It takes just about 5-6 minutes to make this not more, you can add some butter to it and mix it in once you take it out of the boiling water while it is still warm. The Chicken paprikas itself is easy as well the trick is to take the chicken out once everything is cooked and blend the sauce nice and smooth with a blender then add the sour cream and put back the chicken and let it simmer for a while. This way you don’t get bits and pieces of onion, tomato or paprika, your sauce is nice and smooth and thick.
You can get the dough sizer on Amazon it is called
Spaetzle Maker
Germans make these dumplings also
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I have seen those Spaetzle makers and my sister actually has one, but I reject them because the resultant dumplings are too small and cookie cutter. I prefer the ones that my mother made, which are larger and irregularly shaped, but soft and gravy-absorbent.
What mother makes is always better lol.
Can’t argue with that.
Can’t argue with that.
A hidden gem in a weird location in CDN: Restaurant Phnom Penh
It's a Cambodian restaurant, they only open 4h30 every day (10:30-15:00) except Wednesday when they are closed.
It's troublesome to park your car as it's next to a very busy cross road. You have to park to a Maxi 5-10 minutes walk away.
It's hard to find as it's upstairs and you need to walk up a narrow staircase.
But it's worth all the trouble as it's delicious! And tremendously affordable.
It's mainly noodle dishes, you can choose to have it with soup or the soup on the side. You can also order rice with some grilled meats but the noodles are the highlight!
I recommend to order the fried dough as well.
Remember to ask the bean sprouts to be cooked so it melted faster and gives an extra crunchiness.
You can try their exotic shakes like avocado, soursop or jack fruit.
Bonus item: there is a hidden item from the menu which is the beef bones used to make the broth. It used to be orderable anytime but due to its popularity it's limited and you have to call to reserve it in advance.
It's a Cambodian restaurant, they only open 4h30 every day (10:30-15:00) except Wednesday when they are closed.
It's troublesome to park your car as it's next to a very busy cross road. You have to park to a Maxi 5-10 minutes walk away.
It's hard to find as it's upstairs and you need to walk up a narrow staircase.
But it's worth all the trouble as it's delicious! And tremendously affordable.
It's mainly noodle dishes, you can choose to have it with soup or the soup on the side. You can also order rice with some grilled meats but the noodles are the highlight!
I recommend to order the fried dough as well.
Remember to ask the bean sprouts to be cooked so it melted faster and gives an extra crunchiness.
You can try their exotic shakes like avocado, soursop or jack fruit.
Bonus item: there is a hidden item from the menu which is the beef bones used to make the broth. It used to be orderable anytime but due to its popularity it's limited and you have to call to reserve it in advance.
Are you a vegetarian?View attachment 101952
Brown lentil salad (chopped carrots, parsley, cilantro) with simple dijon dressing, side of roast beets, topped with feta cheese
Veggie forward, but I mostly eat everything
How about you?
What to do on a rainy day like this: indulge yourself in a heartwarming breakfast. And yes the French way (yes a little chauvinism doesn't hurt ).
If you like to eat baguette you might have heard about La Meunerie Urbaine, in avenue Monkland in NDG, who proudly displays their distinction of Best Baguette in Montréal:
But there are more than just their well deserved trophy to it. Their breads and pastries game is not weak at all.
After their summer break I noticed their renovations as well and it's beautifully executed with some self served machine for products not necessiting someone to serve you and skip the line that goes outside the bakery (I tried once to queue outside during winter days ...)
I was today's old learning the distinction between a traditional cafe macchiato and latte macchiato ... (I.e. I was not expecting such a small coffee hahah)
).If you like to eat baguette you might have heard about La Meunerie Urbaine, in avenue Monkland in NDG, who proudly displays their distinction of Best Baguette in Montréal:
But there are more than just their well deserved trophy to it. Their breads and pastries game is not weak at all.
After their summer break I noticed their renovations as well and it's beautifully executed with some self served machine for products not necessiting someone to serve you and skip the line that goes outside the bakery (I tried once to queue outside during winter days ...
)I was today's old learning the distinction between a traditional cafe macchiato and latte macchiato ... (I.e. I was not expecting such a small coffee hahah)
Breakfast potatoes: my greatest weakness and my greatest strength