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09-27-2018, 01:40 AM #1,171
bohica Member
Posts:1,559 Threads:207 Joined:Feb 2011
(09-24-2018, 08:52 PM)JayRodney Wrote:  Made mititei, a skinless Romanian sausage from Strigoi's recipe... holy schit it was killer!
We'll be making that again, we used ground chuck and substituted cayenne pepper/paprika mix for the hot paprika.
Sweet and smoked paprika are plentiful here but the Hungarian hot paprika is rare around here.

İmage

PM me your address and I'll send you some. Ever hear of Espelette Pepper?

I'm in my seventh decade on Earth. I know things.
09-27-2018, 01:42 AM #1,172
bohica Member
Posts:1,559 Threads:207 Joined:Feb 2011
I just had Garlic Shrimp with Jasmine Saffron Rice.

Garlic Shrimp:
1/2 cup Olive oil, divided.
4 cloves garlic, minced.
1/2 tsp Espelette pepper*
3 tbs lemon juice, divided.
2 tsp kosher salt.
1 lb. large shrimp.
1 tsp lemon zest.
1 tbs chopped parsley.
Clean shrimp and save the shells to make a base for rice. **
In a small saucepan over medium-low heat heat 3 tablespoons of oil with the garlic. Cook 5 minutes until the garlic is just turning brown, being careful not to burn. Remove from heat, stir in the pepper and set aside.
Heat a cast iron griddle, or a type of your choosing, over medium-high heat for 5 minutes. (Cast iron is preferred because it will retain heat for later serving.)
In a medium bowl, stir together the remaining olive oil, 2 tablespoons lemon juice, and salt.
Lightly dip the shrimp in this mixture, then place on the hot, dry griddle.
Once all the shrimp are cooked, remove the griddle from the heat.
Toss the shrimp with the reserved garlic oil and an additional pinch of salt, if desired
Pour the shrimp-garlic oil back onto the warm griddle for serving. (I don't do this, I put it into a bowl and dip the shrimp.)
Drizzle with the remaining lemon juice and top with the lemon zest and parsley.
*Substitute for Piment d Espelette
Hot paprika (unsmoked)
OR Cayenne
OR Aleppo pepper
**
I put the shells into two and a quarter cups of water and boil for several minutes, along with a half teaspoon of Saffron. ( extra quarter cup for evaporation).
I then strain that water into a pot and use it to make rice, 1 dry cup, which comes out a nice yellow with a smooth shrimp taste.

I'm in my seventh decade on Earth. I know things.
09-27-2018, 01:54 AM #1,173
Team Uzi ռօ ǟʀȶɨʄɨƈɨǟʟ ֆաɛɛȶɛռɛʀֆ
Posts:2,006 Threads:84 Joined:Jul 2017
Quote:I put the shells into two and a quarter cups of water and boil for several minutes, along with a half teaspoon of Saffron. ( extra quarter cup for evaporation).
I then strain that water into a pot and use it to make rice, 1 dry cup, which comes out a nice yellow with a smooth shrimp taste.
Good move!
Never throw flavor away : )

ᎳhᎬᏁ Ꭺ ᎶuᏁ ᏟuᏞᏆuᏒᎬ fᎪᎥᏞs, Ꭺ ᏒᎪᏢᎬ ᏟuᏞᏆuᏒᎬ ᏢᏒᎬᏉᎪᎥᏞs
Team Uzi nli Show this Post
09-27-2018, 09:48 AM #1,174
Team Uzi nli Incognito Anonymous
 
Something kewl.
Like a cigarette and a couple of gummy CO Q10.
İmage
09-27-2018, 01:51 PM #1,175
Strigoi Member
Posts:1,809 Threads:89 Joined:Mar 2011
Cottage cheese and I'm eyeing that bottle of Monopolowa sitting on the counter. hmm.gif

Un Strigoi printre noi
09-27-2018, 08:04 PM #1,176
Team Uzi ռօ ǟʀȶɨʄɨƈɨǟʟ ֆաɛɛȶɛռɛʀֆ
Posts:2,006 Threads:84 Joined:Jul 2017
(09-27-2018, 01:51 PM)Strigoi Wrote:  Cottage cheese and I'm eyeing that bottle of Monopolowa sitting on the counter. hmm.gif

Forget about that!
Try some awesome Polish vodka for about the same price.
İmage

ᎳhᎬᏁ Ꭺ ᎶuᏁ ᏟuᏞᏆuᏒᎬ fᎪᎥᏞs, Ꭺ ᏒᎪᏢᎬ ᏟuᏞᏆuᏒᎬ ᏢᏒᎬᏉᎪᎥᏞs
09-27-2018, 09:36 PM #1,177
Octo Mother Superior
Posts:41,463 Threads:1,559 Joined:Feb 2011
(09-27-2018, 01:40 AM)bohica Wrote:  
(09-24-2018, 08:52 PM)JayRodney Wrote:  Made mititei, a skinless Romanian sausage from Strigoi's recipe... holy schit it was killer!
We'll be making that again, we used ground chuck and substituted cayenne pepper/paprika mix for the hot paprika.
Sweet and smoked paprika are plentiful here but the Hungarian hot paprika is rare around here.

PM me your address and I'll send you some. Ever hear of Espelette Pepper?

Thanks my friend. I think we can get a hold of it fairly easily, but I'll keep you as our backup supplier.

agent_smith.gif
09-28-2018, 12:07 AM #1,178
Team Uzi ռօ ǟʀȶɨʄɨƈɨǟʟ ֆաɛɛȶɛռɛʀֆ
Posts:2,006 Threads:84 Joined:Jul 2017
hiding.gif

ᎳhᎬᏁ Ꭺ ᎶuᏁ ᏟuᏞᏆuᏒᎬ fᎪᎥᏞs, Ꭺ ᏒᎪᏢᎬ ᏟuᏞᏆuᏒᎬ ᏢᏒᎬᏉᎪᎥᏞs
09-28-2018, 01:01 AM #1,179
bohica Member
Posts:1,559 Threads:207 Joined:Feb 2011
Thanks my friend. I think we can get a hold of it fairly easily, but I'll keep you as our backup supplier.

I looked it up on Amazon.De, and couldn't believe the price, 142 Euros for six 142 gram cans. About 10 times the cost of over her, same brand.

I'm in my seventh decade on Earth. I know things.
09-28-2018, 04:23 PM #1,180
Meh Member
Posts:1,220 Threads:43 Joined:Apr 2017
Pricey.
09-28-2018, 05:46 PM #1,181
Accidental Stoner Member
Posts:8,651 Threads:79 Joined:Feb 2011
Not sure what to make for dinner 13.gif

...sorta tired of everything bored.gif

Oh gods

I want to go back to sweet Podgora, Hrvatska... :sigh:
09-28-2018, 06:17 PM #1,182
Octo Mother Superior
Posts:41,463 Threads:1,559 Joined:Feb 2011
We're making our favorite Roast Chicken! drool.gif

https://www.epicurious.com/recipes/food/...ken-231348
09-28-2018, 08:17 PM #1,183
Team Uzi ռօ ǟʀȶɨʄɨƈɨǟʟ ֆաɛɛȶɛռɛʀֆ
Posts:2,006 Threads:84 Joined:Jul 2017
İmage
Mutta bajji this morning.
Tried this a few weeks ago with turkey eggs and now pheasant eggs.
Of course the bacon isn't traditional but it's a nice touch!

ᎳhᎬᏁ Ꭺ ᎶuᏁ ᏟuᏞᏆuᏒᎬ fᎪᎥᏞs, Ꭺ ᏒᎪᏢᎬ ᏟuᏞᏆuᏒᎬ ᏢᏒᎬᏉᎪᎥᏞs
09-29-2018, 10:27 PM #1,184
Octo Mother Superior
Posts:41,463 Threads:1,559 Joined:Feb 2011
We finally had Accidental Stoner visit and thankfully his meager vegetarian ass eats eggs because I served them scrambled with butter and cheddar
10-02-2018, 12:58 AM #1,185
-NIGHTMARE- Member
Posts:1,133 Threads:7 Joined:Aug 2012
Since it's october now:
Pumpkin spice coffee
https://www.buydig.com/blog/wp-content/u...0/PUMP.jpg

' Welcome to My Nightmare '



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