Food
Food
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- Nairn3
oh dear sweet jesus.
i need to visit korea.
- too many bacon in korea, outrageous!grafician
- I'm not a BACON!BACON! fan, but these seem to have the perfect meat / vegetable ratio, with the former just a thin outer shell of deliciousness.Nairn
- ^OUTRAGEOUSLY HEALTHY TOO THEN lolgrafician
- I had absolutely no idea I needed this, until now.
You go to Korean, Nairn, you're fucking taking me with you.Continuity - Let's do it - we can sell a fly on the wall recording to Netflix for at least ten dollah!Nairn
- Woo-hoo!Continuity
- Fuck, that's delicious!
paging Action Bronson!grafician - Had some amazing food in Seoul. Was completely put off one meal though at a seafood place. We got sat beside one of the huge fish tanks....microkorg
- ...that housed the live sea creatures they were cooking up and selling. Now I wouldnt have a problem with this normally - fish, crabs, lobster in tanks...microkorg
- ..to be chosen and eaten. But this tank was crammed full. layers upon layers of shellfish, crabs, octopus, squid, prawns, all fighting to get free..microkorg
- ..of the weight upon them. I couldn't eat anything at that place (my wife did though lol). I grabbed something on the way back to the hotel.microkorg
- grafician0
eating so many olives lately I might ask for a Greek citizenship soon...
- Continuity2
On the subject of Korean food, after seeing a particular episode of one of Anthony Bourdain's (RIP) shows, I made Budae Jjigae (aka Army Base Stew) a few times last year ... it's surprisingly really good.
(And Nairn, there is — indeed — kimchee in it.)
https://www.thrillist.com/recipe…
- start a food instagram already!grafician
- Ha, I might do!Continuity
- Fuck, that's delicious!
paging Action Bronson!grafician
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- oh this is seriousgrafician
- this burger escaped that top 100 American burgers, as many forget Hawaii is a US state or somethinggrafician
- I’m so going to try this.Continuity
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- Bindegal you'rre on a roll!grafician
- there's a little place in jerusalem that does these. they're great!renderedred
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- grafician0
penne with garlic
- sted1
- Sometimes, you just need some aglio e olio.Continuity
- Where’s the fucking pepper??Gnash
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- "Sarmalute"grafician
- aka Sarma in Serbia. Good stuff.Continuity
- think traditionally these are from Turkey, but after Ottoman Empire occupation of the entire region, we now wrongly call these "traditional goods" here...grafician
- have no idea how they got to Poland tho'...grafician
- they are delicious indeed, we make them here around holidays, they can be made without meat too, and also with vine leaves instead of cabbage leavesgrafician
- My excellent slavic neighbours make these, so bloody good.MrT
- Looks disgusting********
- Kohlrouladen, I love them!SimonFFM
- Ah yeah, they’re here in DE, too, I forgot!Continuity
- Зелеви Сърми... I love them !Krassy
- sarma da best!!!!renderedred
- even better with sour cabbage
https://static.hayat…Milan - of course it's with homemade sour cabbage, no other way ;)renderedred
- grafician1
^
here's the "traditional" setting we serve here:
- the yellow stuff is "mamaliga" - "a porridge made out of yellow cornmeal, traditional in Romania, Moldova and West Ukraine"grafician
- the red peppers are spicy so you get a little more flavour from the sarmalute, also sour cream or yogurt can be put on top to take the edge ofgrafician
- I could do a plate of these Right Now.Nairn
- after a setting like this, you're done for the day, these are pretty heavy...grafician
- @Nairn if you're in the UK, go to any Romanian restaurant, they can hook you up with a nice big servinggrafician
- the recipe is pretty straight forward, so in any place that serves these you should get the same taste and flavourgrafician
- but if you ever in Bucharest, you're my guest I'll hook you up with the bestgrafician
- https://www.youtube.…********
- grafician0
^also with almost the same mix from Sarma/Sarmalute you can make these - we call them "ardei umpluti" aka stuffed peppers
- btw we usually eat about 2, 3 tops, a serving can get you about 100kcal per 100ggrafician
- We have something like this too. we call them, YemistaGnash
- yup, yemista seems to be the same recipe, and yes you can also use tomatoes to stuff the mix, but with peppers they stick together bettergrafician
- if you use tomatoes they will get more mushy mushy, but the mix should be the same, ground meat and vegetablesgrafician
- the cool thing about these mixes is that you can do them with or without meat, so they can be cooked for meat eaters and vegans too for the same mealgrafician
- Ya love these. I like the tomato ones, but using eggplant is my favGnash
- eggplant works too, same mix, for eggplant add a little soy sauce on top, to balance the sweetnessgrafician
- btw eggplant raw cut into pieces with some sour cream works too as a snackgrafician
- ^ hmmm. May have something thereGnash
- add also a little salt, that will do the trickgrafician
- utopian-1
- grafician-2
ok so this raw + add a bit of sea salt + some sour cream = perfect snack
sour cream optional*
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- One of my favourite dishes of all time.
And this is far and away the best recipe/method for making it:Continuity - http://fxcuisine.com…Continuity
- ^ gonna give that a goGnash
- ^ Made a batch of this yesterday, for the first time since last winter. God damn, I forgot how delicious it is.Continuity
- Trying it this weekend :)Gnash
- We've made this a few times from Child's book and it did not take the 10 hours or whatever claimed in Julie & Julia.i_monk
- Julie & Julia is fake news.i_monk
- One of my favourite dishes of all time.
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