Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Shoulder of lamb
Tzatziki gets all the attention but this dip is also very common in Greece. Roasted aubergine pulp mixed in garlicky yoghurt.
Blue corn tortillas (La Morena brand, the only imported Mexican tortilla brand we have in food hell).
On 9/10/2021 at 9:42 PM, Duvel said:his time in true Viennese fashion, using veal and frying in clarified butter.
Leckerrrrr. Now, that's proper Wiener Schnitzel! Without air pockets it's just "breaded" "Schnitzel.👌👍
Shoulder of lamb
Tzatziki gets all the attention but this dip is also very common in Greece. Roasted aubergine pulp mixed in garlicky yoghurt.
Blue corn tortillas (La Morena brand, the only imported Mexican tortilla brand we have in food hell).
