Whats on your plate?

[maianhvk]

Originally Posted by SolRaven

What is that? I'm not sure if it's tasty but it's very pretty.

sure it's tasty and pretty

Originally Posted by THE TERMINATOR

Thats got to be one of the weirdest looking foods (at least I think its food )

maybe being familiar with it makes me think it doesn't look so weird

Originally Posted by nohmi2

I too have become very interested in knowing exactly what type of food that is.

Cheers

Originally Posted by desertblues

It's 5.07 in the morning where she lives; so I think you all have to wait a little bit.

time for a little description: see the 2 round white things? they're made from rice, also roughly translated as "sticky rice cake" - because they sticks, obviously that's why you can see the green sheets. No they're not paper, they're banana leaves and they prevent the white cake to stick to your hand

the thing between 2 cakes is made from pork and it tastes very different from the usual dishes made from pork that we usually have in meals.

[bjones6416]

Originally Posted by maianhvk

sure it's tasty and pretty



maybe being familiar with it makes me think it doesn't look so weird





time for a little description: see the 2 round white things? they're made from rice, also roughly translated as "sticky rice cake" - because they sticks, obviously that's why you can see the green sheets. No they're not paper, they're banana leaves and they prevent the white cake to stick to your hand

the thing between 2 cakes is made from pork and it tastes very different from the usual dishes made from pork that we usually have in meals.

I think it looks beautiful AND tasty. What is it called?

[maianhvk]

Originally Posted by bjones6416

I think it looks beautiful AND tasty. What is it called?

in Vietnam, we call it "bánh dày", or "bánh giầy". you can google it.

our textbooks always refer to it as "sticky rice cake", although when you google this what we get is not what we look for.

[SameOldStory]

A bad day at the stove.

Normally, Vienna Schnitzel, is one of the things that I make very well.

This is how it should look;


But my wife was sleeping, so I decided to be quiet and not pound it.

Mistake number 1.

The next mistake was that the oil wasn't hot enough. It was cooked, but tasted oily/greasy.


The picture above is too red.

One of the things that I do is to add some Hungarian paprika. This gives any fried food a great color when done

[phenomshel]

I'd love to grill out today, and it's finally warm enough - but I think it's too windy . Your Vienna Schnitzel looks similar to my pork or chicken scallopini, SameOldStory.

[SameOldStory]

Originally Posted by phenomshel

I'd love to grill out today, and it's finally warm enough - but I think it's too windy . Your Vienna Schnitzel looks similar to my pork or chicken scallopini, SameOldStory.

I like to grill all year round. Even in the rain!


Pound it flat and it'll be tender. After that a recipe can go a lot of different ways. Sometimes I'll use chicken, sometimes pork. Sometimes an Italian sauce with shredded cheese melted on top. Sometimes with a lemon sauce. Other times I'll add apple sauce with a little cinnamon on top.

But if you do fry it, try mixing in a little paprika into the flour/breading.

[SolRaven]

Originally Posted by phenomshel

I'd love to grill out today, and it's finally warm enough - but I think it's too windy .

Originally Posted by SameOldStory

I like to grill all year round. Even in the rain!

Met too. Even when I lived up north I'd grill out in the snow. Now that I just finished spending all of yesterday putting my new grill together, and drinking a lot of Guinness while doing it I don't think I'll be using the stove inside anytime soon. I can't believe how amazingly even and consistent the grilling is from edge to edge. Even the side burner has a perfect flame. I'm in love!!!

[kindlekitten]

I've grilled quite often in close to blizzard conditions! LOVE IT!!!

[SolRaven]

Originally Posted by kindlekitten

I've grilled quite often in close to blizzard conditions! LOVE IT!!!

Yeah, and when it's snowing, or there is snow/ice on the grill, it's so easy to check if the grill is hot enough just by looking at the lid from a window.

[phenomshel]

Originally Posted by SameOldStory

I like to grill all year round. Even in the rain!


Pound it flat and it'll be tender. After that a recipe can go a lot of different ways. Sometimes I'll use chicken, sometimes pork. Sometimes an Italian sauce with shredded cheese melted on top. Sometimes with a lemon sauce. Other times I'll add apple sauce with a little cinnamon on top.

But if you do fry it, try mixing in a little paprika into the flour/breading.

Actually I do already do something slightly similar, I add Tony Chachere's cajun seasoning into my breading. It has enough paprika in it to color, and enough cayenne in it for a slight kick.

Originally Posted by SolRaven

Met too. Even when I lived up north I'd grill out in the snow. Now that I just finished spending all of yesterday putting my new grill together, and drinking a lot of Guinness while doing it I don't think I'll be using the stove inside anytime soon. I can't believe how amazingly even and consistent the grilling is from edge to edge. Even the side burner has a perfect flame. I'm in love!!!

Lucky, lucky you. I have a Weber charcoal kettle grill bequeathed to me by a neighbor (who has now passed on). But I drool over gas grills... I did read your "grill assembly saga" and got quite a few giggles .

Originally Posted by kindlekitten

I've grilled quite often in close to blizzard conditions! LOVE IT!!!

I've seen people do it. Chris usually talks me out of trying it, though. I'd rather grill in snow or rain than high winds. I was raised in the Texas panhandle, home of grass fires. So I'm ultra cautious about open flames and wind.

[beppe]

I took some thin slices of pork, chopped some fat bacon with rosemary and garlic and rolled them up. We call these messicani. Fried in oil and braized them with fresh new tomatoes and green olives. Served them with buttered steamed fresh spinach. Right along the new food piramids. I am trying to show to my Daughter the good old flavors (i am inspired by In Defense of Food).
Wife drank from a bottle of Vespolina.

Before, the ingredients.

After, in the pan, just before mounting the plates.

[SolRaven]

Originally Posted by beppe

I took some thin slices of pork, chopped some fat bacon with rosemary and garlic and rolled them up. We call these messicani. Fried in oil and braized them with fresh new tomatoes and green olives. Served them with buttered steamed fresh spinach. Right along the new food piramids. I am trying to show to my Daughter the good old flavors (i am inspired by In Defense of Food).
Wife drank from a bottle of Vespolina.

Before, the ingredients.
Attachment 69537
After, in the pan, just before mounting the plates.
Attachment 69538

Mmmmm.....

[kindlekitten]

Originally Posted by SolRaven

Mmmmm.....

since he has me on ignore, will someone please ask how the pork gets done while wrapped in bacon?

[TGS]

Originally Posted by kindlekitten

since he has me on ignore, will someone please ask how the pork gets done while wrapped in bacon?

I think it's the other way round, the bacon and herbs make a kind of stuffing for the pork.

[beppe]

Originally Posted by kindlekitten

since he has me on ignore, will someone please ask how the pork gets done while wrapped in bacon?

You are not on my ignore since a while. (since you stopped sporting that disgusting jerk as an avatar)

The bacon is reduced to a paste, by chopping/cutting it with a halfmoon, together with the garlic and the rosemary. I got about two Table spoon of the cream, and spread it inside the porc slices. Than I rolled them up. My mother put also parsley in the bacon cream.

In other cases I do wrap the meat in bacon slices, and it just get done, through the bacon.

One can use lard instead of bacon or pancetta, the effects are slightly different. Bacon does not melt that much and the bacon cream or paste remains inside the rolled up meat, giving it a funny structure, like a tender and savory filling. Lard will melt a bit more and so would do pancetta.