pastameshugana

When we lived in India, this was one of the more common flavors available. Along with 'American Style' which was essentially Sour Cream & Onion as far as I could tell.

These look amazing, but I’ve never heard of them. It looks like coconut over melted chocolate on a cookie or graham cracker base of some sort. Am I in the ballpark?

I really love the idea of the stuffed squash - we've done stuffed peppers for years, but a couple of the vagrants living with us (our younger children) don't like bell peppers. This might be the solution!

Ours has definitely trended earlier over the years. Because of my job, we are often out evenings (the whole family), and leave early. On nights we are out, we make plans that dinner is ready to eat when we get home - 8-9pm. Sometimes that means picking up drive through rubbish... When we're home, we'll eat between 5 & 6pm. Amazing how your body changes over the years. Staying up until 11-12 used to be normal and easy. Now we're wrecked by 9pm. I'm usually up between 3:45-4:15am so that's part of it I'm sure.

Beautiful egg!

Hilarious!

Seriously. @blue_dolphin 's breakfast offerings are truly spectacular. I think a "Blue Dolphin Breakfast Cafe" would be a hit.

Sounds delicious!

Is that a compound butter of some sort on top of the patty? Or cheese? All of these pictures are beautiful and the food looks delicious!

That is a magazine-cover-worthy burger and roll for sure!

I started brushing my teeth 'lefty' about 2 years ago just for the heck of it. It's 'almost' second nature now, so I guess I need a new challenge. I don't know about the mouse, that frightens me...

Just last night we were reminding our 17yo daughter to be careful of the cheese grater, and she wasn't taking us seriously. That seems to be a lesson that simply cannot be taught, it must be 'caught'!

Sorry to hear it, but I'd gladly take some of that pulled pork and amazing sounding dessert off your hands, if but for the ocean(s) separating us...

A gorgeous dish, something I would love to eat right now. It looks like spring on a plate (and it's *almost* spring for us here in South Africa). But, what are the 'nukes'? I'm guessing the jalapeños I see (or are they serrano?). Or am I missing some secret culinary treat I need to know about?

Looks and sounds amazing. This picture conveys the 'feel' of risotto in a way that not many do.

Just an update. I was otherwise busy (being lazy) so Mrs. Meshugana tried the recipe in this video - and the technique and flakiness are *perfect*. This is exactly what we were looking for. The only change we'll make in the future is increasing the salt in the recipe. Turns out Fatima is South African (our current home), which makes it extra special! Looking forward to dinner tonight, we'll be having leftover curry (homemade from 'mother in law' spice blend from a local vendor), with these roti. Thanks again!

Thank you all for the wonderful help, I'll report back on our results!

That does sound like the idea. These do have a circular 'break up' pattern that certainly supports that method. Thank you!

I didn't post this in baking, because it's not really *baking* - but if it needs to move I apologize. Below is a picture of a roti from a little chain restaurant here in Johannesburg. These things are just ridiculously good. We've made roti, paratha, and tortilla's for years, but nothing like this. It's as if a tandoori roti and a croissant had a love-child and baptized it in butter. And this picture certainly doesn't do it justice. How do you get that flaky, layered, texture?

My first (real) green chili cheeseburger was about 2010, in Alamogordo, NM. I went to a place and the lady could tell I was out of my element. She said, "Just trust me, I'll give you something you'll never forget." It was greasy, salty beef, melty cheddar, crisp pickles, shredded lettuce, a good ripe tomato, a healthy whack of yellow mustard, and tons of chopped, roasted green chili on a butter toasted bun. As evidenced: I still haven't forgotten it. That combo of: green chili, mustard, pickle and lettuce are truly magical.

We lived in New Mexico for 8 years, green chili is certainly a way of life. So much so that when I would have breakfast with staff, if someone ordered oatmeal, he would variably get mocked or someone would tell the server to put green chili the poor guys oats. After the first year, we learned to ask around about when the two main 'harvests' would show up in the local stores. If you wanted to buy cases of the good stuff, you had to be there in the first two or three days. You could get them year round, but that first delivery was the freshest, biggest, and best-priced. (To be fair, the second harvest seemed to taste better, but I don't know why). When the shipments would come in, most grocery stores would have huge entry displays with stacks of 25lb cases of the varying heat levels. Then the real chili-heads had their own favorite farms or areas, and special chillies. While green chili is not normally a very hot pepper, you could get mild, medium, hot, extra hot, and triple-x. And some years the XXX would be a fair comparison to some of the genuinely hot chillies in the world. The triple-X wasn't usually available at normal grocers, but some of the smaller places would carry them. Some friends were so committed they would drive a couple of hours to a particular farm or roadside stand to get their favorite batch each year. One of my favorites was a red chili from Jemez. Just a wonderful smoky flavor, it made the best red enchiladas I've ever had. We used to know a family that had a farm there and could get a private stash from time to time. As for restaurants, a couple of Green-Chile winners (As you can tell, I can't decide on a spelling of chili or chile...) Statewide: Blake's Lottaburger has great green chili cheeseburgers. A real staple. Depending on the season or the day they range from medium to very hot. Gallup (northwest NM): -The Rocket has the hottest green chili that is still mild enough to truly enjoy - great with juevos-rancheros or to dip your crispy bacon in -Jerry's Cafe has the absolute tastiest green chili, but not very hot. Not a stew, but a sauce. Also, their ground beef (in tacos & enchiladas) is catnip-level-addictive We're living back overseas again, and this time the only food we really miss is Green Chili.

That sounds like a good candidate. Even if it's not the recipe from the original rolls, I think I'm inspired to whip up some zaatar infused rolls! My first time having zaatar was in Jerusalem, we bought some hot, soft pretzels and they gave us little cups of zaatar to dip them in. Fabulous.

Beautiful meals, great presentation, and congratulations!

Lol!

In our home, Pho would definitely be one of our most-craved meals. Sadly it's hard to find here (Johannesburg, South Africa). However, we have found some delightful Chinese Hot Pot at a few tiny places that we have developed a real love for, so it 'sort-of' scratches the itch.