Unutterably Silly I love food porn! so...what are you craving?

[Stitchawl]

Originally Posted by phenomshel

Goulash. Not the Hungarian variety, the "southern" variety. Look here and read the comments.

http://www.mysteryloverskitchen.com/...-southern.html

I like that stuff. I remember getting it often in the school cafeteria. But I seem to remember that it was called something else... Can't remember what we called it, but it wasn't goulash. Might have been something like 'American Chop Suey' or something...
Of course, I was living in the North, not the South, so of course the names would be different.

What ever the name, it was a childhood fave! Thanks for reminding us about it!


Stitchawl

[captkjaneway]

Ewww to doner kebabs - the elephant leg as we call it!

Much prefer a Shwarma kebab - infact Great in Admiralty do a lovely chicken Shwarma kebab for $40 (a bit expensive for lunch here but nice) and I just had a bowl of Thai Yellow Curry Soup with shredded chicken, pork, noodles and veggies - bloody lovely it was too!

[montsnmags]

Originally Posted by Stitchawl

What we have here... is a 'failure to communicate.'

While I have no particular problem with cannibalism under the right circumstances, in this case I was referring to



Delicious, and much easier on the population.


Stitchawl

For us Aussies, a Doner Kebab (popular everywhere - it's a rare place that doesn't have a "kebab joint") looks like this:



They are very popular, including the "late night kebab":

"The "late night kebab" has become an icon of urban food culture in Australia, with kebabs often purchased and consumed following a night of drinking."
(http://en.wikipedia.org/wiki/Doner_kebab#Australia - <---this link takes you to the whole "Australia" section for "Doner kebab" at Wikipedia, but the whole article's interesting)

I used to love me a "chicken kebab" with no salad, extra cheese, and BBC sauce. I'm not a a traditionalist, rarely a gourmet, and often a gourmand.

Cheers,
Marc (who made a nice beetroot relish yesterday, and now has to cook some more corned beef, with nohmi's recipe this time)

[nohmi2]

Let us know how you fare when you make it.

Cheers

[montsnmags]

Originally Posted by nohmi2

Let us know how you fare when you make it.

Cheers

I will. I will try cooking it "normally" this time. Last time I used the slow-cooker on "Low" for 10 hours. It was delicious, moist, lovely, but I think that it broke up a bit too easy - great for a nice, big slab with a white sauce for dinner, but not as slicable for lunches. The one I cook after that I'll try again in the slow-cooker, but on "High" for 6 hours or so.

Cheers, and thanks, nohmi,
Marc

[Stitchawl]

Originally Posted by captkjaneway

Ewww to doner kebabs - the elephant leg as we call it!

Much prefer a Shwarma kebab - infact Great in Admiralty do a lovely chicken Shwarma kebab for $40 (a bit expensive for lunch here but nice) and I just had a bowl of Thai Yellow Curry Soup with shredded chicken, pork, noodles and veggies - bloody lovely it was too!

I used to love the ones I used to get at a place just off Nathan Road near Carnavon Rd, in Tsim Sha Tsui. I haven't been in the area for the past few years... wonder if it's still in business? Nasty area... but fun!


Stitchawl

[happy_terd]

BBQ shrimp

[Stitchawl]

Chesapeake Bay crab cakes! Smothered in tartar sauce!

Yeah...


Stitchawl

[phenomshel]

Reading food blogs today is killing me! First I went to Simply Recipes and found this:

http://simplyrecipes.com/recipes/perfect_cheesecake/

Perfect Cheesecake, with instructions by a 15 yr old. How hard can it be? Well, probably not all that hard IF you already own a stand mixer, which I don't....and I can't bring my Scottish soul into line to let me buy one. (Have you priced stand mixers? OMG. And don't even mention the word Kitchenaid to me....I'll burst into tears). However, I could practically feel my arteries hardening from just reading the recipe; I can't even imagine the heaven on a fork this would be.

And then, and THEN...there's this:

http://thepioneerwoman.com/cooking/2...beef-two-ways/

She calls it drip beef, I call it Italian Beef or French Dip (Heavy on the French Dip, please, the Italian can stay in Chicago, I don't like peppers). But ooohhhh...juicy, hot, messy, and delicious.

Can y'all say "craving"? I knew you could....

[wvcherrybomb]

Mint Chocolate Chip Ice Cream - no Baskin Robbins around so will have to be Blue Bell. They are NOT all created equal.

Hot Dogs, Buffalo Ranch Chicken Wrap, or Nachos Supreme ....
All from Sheetz! Yes, it's a gas station. My favorite restaurant is a gas station. And there are none is the south.

[bjones6416]

Originally Posted by phenomshel

Reading food blogs today is killing me! First I went to Simply Recipes and found this:

http://simplyrecipes.com/recipes/perfect_cheesecake/

Perfect Cheesecake, with instructions by a 15 yr old. How hard can it be? Well, probably not all that hard IF you already own a stand mixer, which I don't....and I can't bring my Scottish soul into line to let me buy one. (Have you priced stand mixers? OMG. And don't even mention the word Kitchenaid to me....I'll burst into tears). However, I could practically feel my arteries hardening from just reading the recipe; I can't even imagine the heaven on a fork this would be.

And then, and THEN...there's this:

http://thepioneerwoman.com/cooking/2...beef-two-ways/

She calls it drip beef, I call it Italian Beef or French Dip (Heavy on the French Dip, please, the Italian can stay in Chicago, I don't like peppers). But ooohhhh...juicy, hot, messy, and delicious.

Can y'all say "craving"? I knew you could....

Wow, I just flipped over to that pioneerwoman site and got entranced with all of the beautiful photos. It really is food porn! I think I need a snack now before I go to bed.

[Stitchawl]

Originally Posted by phenomshel

Well, probably not all that hard IF you already own a stand mixer, which I don't....and I can't bring my Scottish soul into line to let me buy one. (Have you priced stand mixers? OMG. And don't even mention the word Kitchenaid to me....I'll burst into tears).

If I had even one square foot more of counter space I'd instantly buy a large Kitchenaid and all the attachments! Right now I have exactly 16"x16" of work space in my kitchen. Not even enough room to make a large pizza!

http://thepioneerwoman.com/cooking/2...beef-two-ways/

She calls it drip beef, I call it Italian Beef or French Dip

I call it 'delicious!' She has a wonderful website going!


Stitchawl

[captkjaneway]

Had some heavenly 'Peking/Beijing Duck' last week in er Beijing.....was absolutely sublime. Added to that was some baby lobsters and a fabulous green bean and garlic dish. I passed on the 'goose webbings' as I guessed these were similar to the chicken feet we get here in Hong Kong, except they were from geese!

[Kindi]

Just filled my craving i had a portion of chocolat & vanilla cheese cake it was really nice

[nohmi2]

I am craving what I always crave for..... sherry trifle and a coffee.

Did I happen to mention that I have a sweet tooth?

Cheers