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Post by hwinpp on Apr 12, 2012 5:24:36 GMT
Those recipes look great. Didn't see too many sambals though.
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Post by bixaorellana on Apr 19, 2012 15:45:02 GMT
Sorry, LaGatta, I meant to comment on that link earlier & forgot. It's a wonderful blog, with enough comment to keep it lively and informative, but none of the extraneous diary-style writing that mars so many blogs. The organization and photos really elevate it to cookbook status & the food choices are most attractive. Link, for the page break ~~ rumahmakanmurni.blogspot.ca/
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Post by lagatta on Aug 16, 2013 1:02:06 GMT
I found an easy slow-cooker beef short ribs recipe (obviously this can be done in a very slow oven); in a cheap California cab, but I'm thinking of making it with a bottle of a good local beer. Have not found any references to short ribs, though I think we could group together braised and slowly-cooked meats on the bone. www.eatliverun.com/slow-cooker-beef-short-ribs-in-cabernet-sauce/I strongly disagree with the blogger's idea to serve this atop a risotto, though. Mashed potatoes would work, even a mash incorporating other vegetables, such as the Dutch stampot and its Celtic cousins, but personally I'd serve it atop polenta. Risotto is too rich, and to elaborate, to serve as a base for a braised meat dish, in my not-so-humble opinion.
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Post by lagatta on Oct 8, 2013 11:58:29 GMT
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Post by questa on Oct 8, 2013 22:32:50 GMT
Hi Lagatta
The Indonesian is for patties made with corned beef and potato. Would not be eaten by the Hindu Balinese but by the rest of the Muslim citizens.
Kentang goreng (Fried potatoes) is the name for chips / fries / frittes .
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Post by lagatta on Oct 9, 2013 0:16:40 GMT
Yes, "goreng" is one of the first Indonesian words I learnt, as in nasi or bami goreng. The Dutch also use the Indonesian word "loempia" for spring rolls, and "tauge" for bean sprouts.
Since you are Australian, I imagine that you are well-travelled in Southeast Asia?
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Post by questa on Oct 9, 2013 1:11:44 GMT
Yes, Lagatta, except for Philippines and Japan I have spent time in the rest of the S.E. Asia countries.
For 2 years I had a backpacker type restaurant in Bali and spent another 2 years working as a local volunteer in the health dept in Lombok, living in a smallish village.
I did an immersion course in Indonesian language in Jogjakarta, Java for 6 exciting weeks as well.
I am still studying Indonesian at a tertiary college here so I don't 'lose' it. I love Indonesian people and cultures and go back there as often as I can.
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Post by lagatta on Oct 9, 2013 3:00:19 GMT
Japan, of course, is not in SE Asia. I can see the association, though, as like Indonesia and the Philippines, it is also an island nation. From my frozen boreal waste, that would be a long haul indeed. A lot of my contact with people from SE Asian countries (and many other parts of the world) is through working in research institutes and seminars - the most recent one had participants (mostly women considerably younger than me) from Indonesia and the Philippines. Yes, these young people were lovely, and at once serious and a lot of fun, but that is not like visiting the actual country. There is also a red hot chilli pepper named Lombok. There is a Lombokstraat, among many other streets and squares with "Dutch East Indian" names (many in what is an antiquated, Dutch-influenced, spelling of Indonesian) in Indischebuurt, a very multicultural East Amsterdam neighbourhood. en.wikipedia.org/wiki/Indische_Buurt
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Post by questa on Oct 9, 2013 4:55:01 GMT
I think it is considered North Asia, along with Russia east of the Urals. I've seen the South Asian sub-continent and Central Asia as well
Naturally the chilli pepper you refer to is the emblem of the Island and found in all the tourist advertising etc.
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Post by Deleted on Oct 11, 2013 22:44:33 GMT
Odd that I have never heard of the Lombok chili, but I have certainly encountered spicy food in the region.
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Post by lagatta on Oct 12, 2013 2:09:30 GMT
Well, I heard of it in Amsterdam, in reference to a street in Indische Buurt (neighbourhood in the East end with streets named for former "Dutch East Indies" islands.
For our South African friends, not far from there (a bit southwest) there is a Transvaalbuurt, named for South African places, things and figures, some of them very dubious nowadays. There is a Steve Biko Plein now, but I suppose they are waiting for Mandela's demise to name a street or square for him there, though there are other memorials in the Netherlands.
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Post by lagatta on Dec 15, 2013 15:34:39 GMT
Do we have a Persian cooking category? On another blog, someone suggested recipes from "My Persian Kitchen". www.mypersiankitchen.com Funny, looking just above, I talked about Transvaalbuurt, as in a newer thread in the Benelux category.
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Post by bixaorellana on Dec 19, 2013 1:54:03 GMT
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Post by htmb on Dec 19, 2013 2:04:14 GMT
Who makes this stuff up!!!!!
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Post by bixaorellana on Dec 19, 2013 4:16:11 GMT
Wow ~~ what a reaction! I think the cookie designated for each state makes sense, for the most part, and it was a cute way to list 50 different recipes for the hoiday season.
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Post by htmb on Dec 19, 2013 4:24:16 GMT
It's very cute, but I was taken aback when I looked up the state cookie for Florida: the Mexican Wedding cookie. I don't think I've eaten one in forty years, with maybe the exception of a wedding occasion or two. I'm just wondering who decided that was the cookie that represents Florida and why.
I modified my post to make it a bit gentler, but still..... When I tell my relatives in other states about their "favorite cookie" they're going to be a bit surprised, too. ;D
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Post by bixaorellana on Dec 19, 2013 5:17:11 GMT
I never heard of a Mexican wedding cookie until Keebler(?) came out with them maybe sometime in the 60s. However, I always knew of what my mother calls a "sand cake", which is identical to the MWC except for being flatter & not so heavily coated with confectioner's sugar. It's a cookie which is known in Spain, although I don't know if it's from there or not. The Spanish influence in Florida might have prompted the compiler to choose it for Florida.
Probably quite a few of the choices are a stretch. All I know is that I'm dying to try the Saltine Toffee Cookies, which may have nothing whatsoever to do with Virginia.
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Post by htmb on Dec 19, 2013 11:48:04 GMT
If you also notice, several southwestern states share the same pumpkin chip abomination.
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Post by Deleted on Dec 19, 2013 12:32:46 GMT
We just love our Russian tea cakes in Mississippi. WTF? I have never even encountered the name before anywhere in the world.
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Post by bixaorellana on Dec 19, 2013 19:55:45 GMT
The list was based on page views on allrecipes last December.
I deeply apologize for posting such a provocative, scandalous, and hideously offensive list of cookie recipes. Even now I am planning on chartering a plane to bomb the Mother Nature Network site for its despicable crime of using the praline for Lousiana's cookie. Everyone knows it's a candy.
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Post by htmb on Dec 19, 2013 20:59:25 GMT
Sorry, Bixa. Didn't mean to be such a pain, however "Who's the leader of the club...." is working on my brain. ;D
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Post by bixaorellana on Dec 19, 2013 22:06:33 GMT
The *kiiiiiiiids* are there?! Ohmygosh. Have them make no-bake cookies! Better yet, have a drink!
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Post by htmb on Dec 19, 2013 22:10:55 GMT
Oh no....it's worse. Will have much to report in the future
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Post by breeze on Dec 20, 2013 2:20:32 GMT
They have my state down for pizzelles. Probably chocolate chip cookies are more typical, but where in the U.S. isn't that true.
Russian tea balls, aka Mexican wedding cakes, were our family's absolute favorite of the Christmas cookie exchange, made by my mother's friend Sally. I think we each got two of them once a year, so they were like gold to us.
My mother never made them herself, knowing that if she just waited another 12 months, they'd appear with no effort on her part.
Since Mom was a great cook, I figured they had to be too difficult to make, and when my sister made them the first time I was so impressed at her savoir faire.
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Post by lagatta on Jan 16, 2014 3:47:27 GMT
Perhaps we should have a screwy directions category. A friend sent me this, as I had the appropriate ingredients. But who would "layer" this in one layer. A gratin is usually made up of many layers, unless it is of a vegetable that doesn't layer...
Winter Squash and Potato Gratin By MARTHA ROSE SHULMAN This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated. 1 large garlic clove, cut in half 1 1/4 pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick 1 1/4 pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh rosemary 1 cup, tightly packed, grated Gruyère cheese (4 ounces) Salt to taste Freshly ground pepper 2-1/2 cups low-fat milk 1. Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
2. Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm. Yield: Serves 6. Advance preparation: You can make this a few hours ahead and reheat in a medium oven.
Last sentence got garbled. Think it was Arrange in an even layer in the gratin dish, when I'd definitely make several layers, alternating potato and squash.
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Post by Deleted on Jan 16, 2014 5:15:34 GMT
Low fat milk substituting for cream sounds like the worst idea ever.
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Post by bixaorellana on Jan 16, 2014 7:13:25 GMT
Well, it does have a great deal of cheese, for those worried about not getting their daily allotment of butterfat.
I'd be tempted to try it on the basis that it's a Martha Rose Schulman recipe & because I really love butternut squash.
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Post by lagatta on Jan 16, 2014 13:00:10 GMT
I'm using goat's milk - it is almost 4% fat, not "low fat". And not very much cheese, just a bit of parmesan. Also some shallots and onions.
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Post by lagatta on Jan 18, 2014 1:51:36 GMT
I pre-made the potato and winter squash gratin (friend coming over tomorrow evening). As is usual for gratins, it takes longer than the instructions suggest, though I thought it would, which is why I started it the day before. Instead of the fresh herbs (extremely expensive this time of year, except for parsley, and what I can find at Sino-Vietnamese shops), I added a Greek mix containing oregano, thyme and mustard - it sure smells good. Shallots for the onion family component.
Full-fat goat's milk from a small producer. Not very much cheese (a bit of grated parmesan). While I love cheese, I didn't want a "cheesy" dish, as I don't know exactly what else I'll be serving.
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Post by Deleted on Jan 25, 2014 13:03:50 GMT
I have to admit when I first read this recipe I found it most appealing and still do if one followed the original. I have to agree with Kerouac about the substitute of skim milk for cream. Then, I saw that it incorporated Gruyere cheese and thought,well, at least it is incorporating the "proper" cheese of choice for this type of dish. Then, when I saw that you were omitting the Gruyere and using "a bit" of Parmesan, I then completely was turned off. It's really no longer a true Gratin dauphinois IMHO.
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