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Finnforest 
Special Collaborator 
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 16913 |
 Posted: January 24 2015 at 18:24 |
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That does sound wonderful. We were lazy and went out for Thai. I had a seafood ginger stir fry, the ginger was amazingly strong and pungent.
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jayem
Forum Senior Member 
Joined: June 21 2006 Location: Switzerland Status: Offline Points: 995 |
Posted: February 08 2015 at 08:42 |
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Eh, eh ! I enjoy eating but no particular taste for exotic food. Frozen vegs + garlic + onion + lentilles, sometimes broth. Salad + mustard, vinegar, oil (colza/sunflower/peanut), apiaceas, brasiccaceas, fabaceas or all kinds, always in water... Eggs (srambled, omelette), tofu, (rarely) a steak, tuna fish, fish sticks. Sauce: tomato, garlic, onion is the only sauce. No sauce ever on meat. Only a bit of salt. Brownish bread morsels eaten with a gulp of apple juice (or an apple); dipped into hot watered egg's yolk, or dipped into a puree of microwave-heaten fruits. White cheese dipped in joghourt, with egg's white. I "discovered" whipping white cheese into foam but rarely use it.
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: February 16 2015 at 12:01 |
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Student whateversroundthekitchen "snail pizza":
Common pasta dough (puff pastry is another way to go) wrapped around a mixture of roasted mushrooms (butter, garlic, salt, pepper, - finish off with balsamic vinegar. Oh and let those guys do their thing on their own. No need to stir that bugger unnecessary, unless you want them to boil instead of roast), prosciutto/ham/whatev meat, a packet of cream cheese, dijon mustard and possibly some herbs. Season to taste. I tend to make two cylinders that look a bit like snails, pop em in the oven until they're done - wip up a salad with a vinaigrette or a creme fraiche dressing, and by the time the snail is done I'm already on my second glass of wine. Easy peasy japanese, but very good and cheap. All kinds of mushrooms can be used, plus there's thousands of ways to change up the recipe (I often make a strong oil based chilli on the side to give it a bit of a kick.)
Edited by Guldbamsen - February 16 2015 at 12:05 |
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 16 2015 at 12:30 |
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Sounds interesting David, I haven't quite got my head around what these snail-shapes look like but the rolled pizza called a stromboli sounds similar.
At the moment, I've four chicken thighs that have marinating in half a tub of spiced buttermilk overnight. Later this evening I'll coat them in flour that's been seasoned with herbs and more spices before deep frying them. These will be seriously more tasty than KFC. An unhealthy indulgence I admit, but I don't have it too often and at least I can use free-range chicken and serve it with salad and freshly made slaw (in fact I have a celeriac and can make remoulade instead ... and now I've typed that it sounds delicious, so I probably will). The remaining half tub of buttermilk will be used to make some soda bread for tomorrow lunchtime's bread and cheese. Edited by Dean - February 16 2015 at 12:30 |
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: February 16 2015 at 12:41 |
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Stromboli is pretty close. It's just that I tend to make this with puff pastry but have only recently switched to pizza dough. Funny I haven't made the Stromboli connection myself. The name? I'm not sure what to tell you....maybe I should've said pizza slug instead. Makes sense in Danish (or maybe I'm mad. probably a bit of both). Those chicken legs sound absolutely delicious. I must try that sometime. Oh and I've officially stopped visiting KFC, McDonald's, Burger King - all those places. If I want fast food, I'll swing by the Iranian shawarma house that serves quality lamb meat and not the usual faux beef substitute. |
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 16 2015 at 13:10 |
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Recently I've been making batches of spiced honey-roast cashew nuts. These are amazingly moreish and I recommend you have to try making them yourselves.
I frequently use them instead of croutons to add crunch to a salad. A batch of these doesn't last very long in our house so I've no idea how long they'd store for in an air-tight container. You can use any powdered spice instead of chilli - cinnamon is good, masala gives them a "Bombay" edge, paprika adds a smokey flavour and finely chopped rosemary is surprisingly good. I haven't tried ground ginger yet, but there is no reason why it wouldn't work. You can also use 25g of brown sugar dissolved in a little water instead of honey, or maple syrup (I'd probably leave out the spice if using maple, no point masking the flavour of good quality syrup). If you don't want to bother with the palaver of separating egg yolk from white and then dividing it by two you can leave it out completely and use a little oil instead. It won't caramelise, but is just as tasty (this is how I used to do it before reading about using egg-white). You could use other nuts instead of (or as well as) cashews, but I've been hooked on cashews since I was a nipper and see no point in using anything else.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 16 2015 at 13:13 |
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Like a swiss roll?
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: February 16 2015 at 13:21 |
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Umm nuts - and atjuuuu's as well. Possibly my favourite along with hazels.
I'm stealing that recipe, Dean  Oh and does anyone here go through periods of time where they simply cannot get enough chilli? I'm developing quite the taste for habañeros at the moment, though with the odd morning where visiting the loo feels like giving birth to the sun. Dried, fresh, powders, homemade sauces, flakes, oils you name it and I'm sold.
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: February 16 2015 at 13:23 |
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Works with most Danes too. |
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: February 16 2015 at 13:26 |
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As for your question: something close to this, but with (entirely weirder) pieces of pastry/dough inter-webbing at the middle.
 Edited by Guldbamsen - February 16 2015 at 14:25 |
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 16 2015 at 13:26 |
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...it took a while... atjuuuu ... atishoo ... cashew
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 16 2015 at 13:28 |
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MMMMMMmmmmmmmm, Danish  (that's a snail shape to me, albeit a water snail)
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: February 16 2015 at 13:33 |
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In Danish we use the word 'snegl' for both snails and slugs. I guess it's so close to the British 'snail' that I often use it when I actually mean slug
 My pizza snail/slug/stromboli looks more like this (I even try to mimic the back pattern  ): Edited by Guldbamsen - February 16 2015 at 13:44 |
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: February 16 2015 at 13:34 |
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Ahh nuts
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: February 16 2015 at 13:37 |
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I am definitely stealing that cashew recipe! I am sure a batch wouldn't last long, as Micky loves cashews (and just about any food, really
). What they call "stromboli" here in the US is very much like a calzone (generally with a slit on top so that the melted cheese oozes out - hence the name), though in some places they make it in swiss-roll fashion. In any case, it is always made using bread/pizza dough rather than puff pastry. |
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: February 16 2015 at 14:06 |
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Agreed Raff - to the extent that I can order a stromboli in one place and a calzone in another and get basically the same thing
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: February 16 2015 at 14:15 |
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Ever tried a calzone with bearnaise sauce? Me neither, but they exist.
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: February 16 2015 at 14:27 |
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Here in th UK Calzone is not that common, only one chain pizzarier has them on the menu to my (limited) knowledge, I've never seen Stromboli served anywhere, though one supermarket did sell a ready made one that was pretty unpleasant. I've only ever eaten them in the States and those were rolled. However the slit-top so the cheese can oose out Like lava sounds a very plausible explanation of its naming, though why Stromboli and not Etna is anybody's guess.
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: February 16 2015 at 14:30 |
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According to Wikipedia, one of the explanations for the name might be the Roberto Rossellini movie starring Ingrid Bergman - which is likely to be true.
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Guldbamsen
Special Collaborator
Retired Admin Joined: January 22 2009 Location: Magic Theatre Status: Offline Points: 23104 |
Posted: February 16 2015 at 14:51 |
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It makes perfect sense from a (slightly) modern viewpoint, if you've ever seen the Dame Edna Show Although I've seen my fair share of oddly chosen characters associated with Italian cuisine. Back when I lived in Bagsværd (suburb of Copenhagen), there was a pizzaria there named Robocop Great food, but what an odd name! Cool hybrid policeman, pizzas....hmm why the heck not. |
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“The Guide says there is an art to flying or rather a knack. The knack lies in learning how to throw yourself at the ground and miss.”
- Douglas Adams |
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Dean wrote: