tryska

are you sure it's not mozzarella?

what a great story! welcoem to egullet bangalorechef!

I haven't tasted mine yet - but it came out looking right. I figured I'd let it sit overnight and have it this evening so the flavors have a chance to meld and develop.

← word. i'm impressed too!

well thanks to this thread - i have some pork marinating in the fridge right now. The only thing i'm concerned with is that the pork i have comes from center cut prok chops - i'm not sure how it will handle being stewed - but you live and you learn. One other question - can someone define "medium sized onion"? I picked up 2 onions that are medium sized by gargantuan american supermarket standards. they are base-ball sized.

i pretty much keep everything that could go off in the fridge - eggs, butter, cheese - ketchup cuz i like it cold, mayo, etc. also most vegetables and fruit - mainly because i want to suspend ripening and spoiling. my roommate ont he other hand keeps eggs out, and all veggies - which would be fine if she actually used them as opposed to letting them sit for weeks and rot. you'll have to forgive me - i had a rotten tomato experience just the other day. it was horrible.

what kind, what brand? ← it's the patak's brand. used to be called garlic Pickle - now they got fancy and call it Garlic Relish. in Medium. Ingredients are as follows: Garlic, Onions, Canola Oil, Sugar, Sultanas, Dates, Salt, Chile Peppers, Mustard, Fenugreek, Coriander, Spices, Acetic Acid, Lactic Acid. It's a sort of sweet spicy that really goes well with Peter Pan, Jif, any of the sweeter peanut butters - not so much with the natural type peanut butters.

the patak's garlic pickle is similar. perhaps not as sweet as the eggplant - but definitely a sweet component. and i still stand by garlic pickle and peanut butter spread on toast.

ya gotta dip it in batter to hold it all together, of course.

found it.... http://www.stanwoodward.com/GeorgiaBrunswickStew.html Incidentally I believe this Film-maker is a man after our own hearts....

y'all need to watch more PBS. I learned from a Georgia Public Broadcasting documentary specifically on this subject that real Brunswick Stew is made with a pigs head. that's what gives it it's deliciously velvety texture. or so I've been told. So Varmint - i hope you're saving that hog's head to go into the stewpot. I'll see if i can track down that documentary....

Okay so in the last few days on a couple of different threads people have mentioned their l'il smokies in sauce recipes. And everyone's is different, but apparently there is a theme of "prepared jar of this + prepared jar of that" they all seem to have a sweet component as well - so i would like to know how you make your cocktail weenie sauce, and more importantly who you got the combo from? I'd like to know where this sauce-making technique came from. I'm guessing it's prolly from some 50s style cookbook or manufacturer's recipe - but the variety of what goes into the sauce is curious to me. Mine ,as i mentioned in another thread, is 1 jar dijon mustard plus 1 jar currant jelly. I got the recipe in highschool from a friend's mother. They were Polish if that matters any.

oh wow - i forgot about that one! except i use currant jelly and mustard for my sauce. ← Cranberry sauce and tomato sauce in our house.........with meatballs. ← now i'm going to be forced to start a thread on this topic.

i did a ham with Holiday Spice pepsi last year. it was okay. I can't remember it being fantabulous - but we must have eaten it all.

oh wow - i forgot about that one! except i use currant jelly and mustard for my sauce.

I had gotten a recipe from soemone here a while back for and Indian spiced asparagus risotto. He was quite adamant that the risotto should be stirred widdershins (counterclockwise, right?). I have no idea why. the risotto was pretty good, tho.

*lol* i was jsut gonna mention the spinach bread bowl thing. that disappeared in 5 minutes flat at the last party i took it too. how about pimiento cheese dip and wheat thins?

as i suspected. thanks anzu!

cool thanks anzu! one last question that just came to mind - considering the roots of vindaloo (or vinh d'alho) - what would happen if i were to substitute vinho verde for the cider vinegar?

*lol* really? actually nothing that passed my mom's stove missed the cayenne pepper/garlic powder/soemtimes turmeric treatment. i think it's how she got everything to taste vaguely "indian" for my Dad's benefit. So how did your mom make hers, then? just tuna?

alright y'all - how did your broke parents make tuna patties? my mom - well they were called Tuna Cutlets in my house (leftover from British Raj days) did them like this: take one can tuna - add 1 chunked boiled potato, and softened onions, salt, pepper, garlic powder and cayenne pepper. Add one beaten egg, mix to combine. Form patties, dip in more beaten egg, fry.

*lol* you're clues sound like mine - tuna patties figured in broadly at my house too. and of course kielbasa, mac'n'cheese and large pots of ramen noodles.

thanks jackal. does it smell like dogfood? (i find all canned and or bottled meat products in the US smell like dogfood. even some baby foods)

wow - i never thought to combine kielbasa and mac'n'cheese! i'm going to have to try that - bet that would taste good with frank's hot sauce too! who am i kidding? dvs is right - EVERYTHING tastes better with Franks. (btw - you should try franks tossed with some nacho cheese doritos - nirvana) and katie - i think kielbasa is only ghetto when you buy the plastic wrapped kind, and then do stuff to it to make it stretch to feed a family of four - twice. or use it as a substitute for other kinds of meat that you can't afford. i've also sexed up cans of beans - i prefer heinz Vegetarian or Bushs baked beans for this purpose. normally i use hot sauce and brown sugar until i've got the appropriate hot/sweet ratio. then I eat it with a buttered kaiser roll.

umm....what is "meat paste", please?