(11-07-2017, 11:36 AM)Strigoi Wrote:  Is it the tomato in the sauce? Capsaicin (the stuff that makes peppers hot) is supposed to be good for the stomach.

I thought capsaicin(?) helps kill parasites and gives the body heat, which is suppose to be beneficial, but I don't think it's good for the stomach lining.

Cabbage with cheese
..boiled cabbage in chicken broth/water..drained & then lightly buttered..then cabbage into the cheese sauce,giving it a good toss making sure all the cabbage is coated with the cheese sauce.

easy & filling & tasty

https://whatscookingoodlookin.files.word...=468&h=312

Wow...you guys seem rather sophisticated in the kitchen dept. ...

Me today:

Kidney beans in creamy curry-and-ketchup sauce
(threw some green and black pepper and ginger in there,
+ a few drops of squeezed lime)

with mustarded couscous

and some fresh lettuce
& dwarf tomatoes on the side.

Turned out enough for 2 days.

Not all that fond of cooking and dish-washing anymore, these days

Was gooood, though :)

..just Had to have a big fat greasy burger & homemade fries tonight..
https://i.pinimg.com/236x/10/51/e3/1051e...e18faa.jpg
http://ak.c.ooyala.com/d0anByNDE6CTb7W_z...o295046149

..then: made homemade walnut fudge brownies
https://www.handletheheat.com/wp-content...80x180.jpg

Had some Sarmale last night at a friends, cabbage rolls with beef and rice dipped in sour cream
I never cook elaborately for just me.

*googling Sarmale*

Sounds delicious, but sour cabbage?


That's not available here

https://www.jocooks.com/main-courses/por...s/sarmale/

Quote: the big difference between Romanian cabbage rolls and others are that we make them with sour cabbage.

And I won't be making my own anytime soon ever

Quote:The quality of the cabbage is the main factor in obtaining a good result and the requirements are somewhat higher and more specific in comparasion to sauerkraut. The heads should be nearly round, but, slightly flattened on the top. Since they are processed as whole, it is very important for the pressure to be distributed uniformly on the entire surface. The core should be as small as possible, since too large a core represents a waste and therefore its fermentation rate would differ from the leaves rate (the fermentation must proceed uniformly everywhere). For the same reason, the ribs should not be too expressed; they should be firm, however not too hard and fibrous. The head should be firm and very compact. Its firmness should not be owed to mechanical tissues, but to the compactness – the leaves should be packed very densely. The leaves themselves should be firm, but thick; their palisade mesophyll should be particularly well developed, not the spongy mesophyll or epidermis. The cellulose content should not be high. They should be rich in sugar and dry content. At all levels there should be as little spaces as possible that could trap air. Such physical characteristics would permit the head to ferment and not to disintegrate, on one side, and on another – to stay soft, but crispy, and not to become tough and paper-like, as well as to have a uniform fermentation.

https://en.wikipedia.org/wiki/Whole_sour_cabbage

(11-08-2017, 12:03 PM)Strigoi Wrote:  Had some Sarmale last night at a friends, cabbage rolls with beef and rice dipped in sour cream  
I never cook elaborately for just me.

.. some people make that Very good
..most others for some reason tend to leave it too bland!
looks great till you take a bite & then bleh..
don't know why that is..but true..i usually end up disappointed

I hear ya' NM, usually they look better than they are.
Found this:
http://www.geniuskitchen.com/recipe/roma...lls-265777
I'm starving now.
Don't know what to do about the fermented cabbage though.
We can't get that here, but that recipe sounds delicious.

(11-08-2017, 08:05 PM)JayRodney Wrote:  I hear ya' NM, usually they look better than they are.
Found this:
http://www.geniuskitchen.com/recipe/roma...lls-265777
I'm starving now.
Don't know what to do about the fermented cabbage though.
We can't get that here, but that recipe sounds delicious.

^yeah that recipe does look worthy of trying..

I haven't made cabbage rolls in eons. Of course we have traditional Finnish cabbage rolls, but they're a bit lame even if I like them. I'm sure we'll come up with a fusion cabbage roll that will be amazing.

We are having tuna fish sams tonight & tater chips.

Cashews, as usual.

Coffee

A stale bagel. I woke up starving and there was nothing to eat but that. At least I got it b4 the mold.

I haven't had a bagel in years

I had salmon and broccoli pie for lunch and we'll have chicken omelettes with salad for dinner