Here in St-Petersburg we have many yummy flavours of ice-cream, but I never came across lemon ice-cream here. I liked it awfully!
Another thing that I never came across at home and discovered abroad (this time, in Germany) was a new flavour of Ritter Sport chocolate: dark chocolate with peppermint.
Now that Turkey has been brought up, I suddenly recalled an incident that occurred when I was at school. I went, among other students from St-Petersburg, to another city, called Nizniy Novgorod. There we chanced to come across a small cafe that served Turkish dainties. The owner was from Turkey, and one of us having addressed him in his native tongue, he was became excited that he showed us his family photoalbum, which also had some wonderful sunset views of Istanbul, and treated us to free tea and Turkish sweetmeats.
In between the lines there's a lot of obscurity.
I'm not inclined to resign to maturity.
If it's alright, then you're all wrong.
But why bounce around to the same damn song?
You'd rather run when you can't crawl...
Wow, what a nice man.
Ahh... Sometimes I hate living in a place like Canada (not very often, mind you) because we don't have the really, truly entrenched culture like what you might find in Russia or Turkey.
LtGt, just jump the border and come down to the US. We have so many cultures around here you won't know what to do. Especially in the cities, and depending on where you go you find different things.
New York City? They have everything! It's like being in Italy or China or Spain!
New Jersey? There is a town that has Arabic, Turkish, Jewish, and Spanish and Latinio populations...and the food is to die for!
Western PA? You have the Germans, the Scots-Irish, the Polish...mmmmm!
Out east? You get real authentic Mexican flavors. That's the best.
I have to say, people can dislike what they want when it comes to America, but we are exposed to a great many beautiful cultures and a lot of delicious dishes because of it. Mmmm, mmmmm!
Huzzah!
"[...] for the lives of gods are not what mortals think and matters that weigh only years to mortals weigh on gods forever." The Tribunal Temple, Nerevar at Red Mountain
Find the S'wit:
ESO PC-NA: @Avron | Legends: nosoundcomes
@ LtGt72: He was overjoyed by the surprising fact that someone was able to speak his language.
I have not been to Canada (yet ), but my father worked there for a while several years ago. He has a most favourable impression of the country. What I have seen of the Canadian landscapes is breathtaking. I'd really love to go there as a tourist and admire the surroundings, some day.
In between the lines there's a lot of obscurity.
I'm not inclined to resign to maturity.
If it's alright, then you're all wrong.
But why bounce around to the same damn song?
You'd rather run when you can't crawl...
Yeah, Canada is really beautiful, and down in Toronto you cab find a really awesome, crazy mixture if every culture imaginable.
But what I meant is, it is hard to point to things that really represent the cultures of colonial countries. No really definitive Canadian foods, if you understand me.
I dunno what I'm on about. I will stop cluttering the thread. (bows)
Overwatch wrote:
I don't find soups and stews very filling most of the time so bread helps. So yeah, I always have a loaf with soups and stews. And if the broth is really tasty then dipping bread in it is yumscrumptious.
In the Netherlands we do the same, especially with tomato soup and bouillon.
Speaking of the Netherlands - I recently paid a visit to this wonderful country, and I came to know that the local special is a herring dish. There apparently is a holiday when they present the first herring of the season for the Queen to taste. I saw many herring-selling stands in the Hague, which were frequented by the teachers that accompanied our group. They devoured insane amounts of herring and never ceased to praise its taste. I did not taste it myself, though (when I travel, I usually taste new ice-cream flavours in the places I visit; my discovery in the Netherlands was lemon ice-cream, yummy! ).
Spoiler:
You were in the Netherlands and you did not try our herring?! Oh but you must! The teachers that accompanied your group were not mistaken about herring's taste. It rivals salmon for most delicious fish, I assure you.
@ Narzul:
That's the very same thing my professor of Spanish told me when I returned home and came to the University (she goes to the Netherlands quite often and keeps savouring the herring ).
When I go to the Netherlands next time, I will make a beeline for the nearest herring stand immediately after crossing the border.
In between the lines there's a lot of obscurity.
I'm not inclined to resign to maturity.
If it's alright, then you're all wrong.
But why bounce around to the same damn song?
You'd rather run when you can't crawl...
Tonight's supper will be avocado sandwiches (lightly seasoned and with a drop of lemon juice) and coffee. Because sometimes you need to go back to basics.
LtGt72 wrote:Wow, what a nice man.
Ahh... Sometimes I hate living in a place like Canada (not very often, mind you) because we don't have the really, truly entrenched culture like what you might find in Russia or Turkey.
Being from down under.... and in Queensland (check map) we are on the [&@%!] end of the cultural stick when it comes to food. Nothing compares to going to the country where the food has originated, I think.
Just a side note. I'd eat bread and drink water for the rest of my life if it meant I could live in Canada. I have been to the west coast twice. Besides the gorgeous country/landscape, the people are second to none.
I am eating sushi for lunch today, and it was made with this...I guess a mix of white and brown rice with some sort of spice in it. It should sound good, but it tastes kind of wonky. And there are few things worse than wonky sushi.
Boo. This just reconfirms that I need to go back to packing my lunch, even when times get crazy in the office. Time to reset the alarm clock for 6 a.m.!
Huzzah!
"[...] for the lives of gods are not what mortals think and matters that weigh only years to mortals weigh on gods forever." The Tribunal Temple, Nerevar at Red Mountain
Find the S'wit:
ESO PC-NA: @Avron | Legends: nosoundcomes
Here's the caramel icing recipe, from my Taste of Home Baking cookbook.
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
3 1/2 to 4 cups confectioner's sugar
Melt butter over medium heat in a large saucepan. Stir in sugar and milk. Bring to a boil. Remove from heat and cool until just warm. Pour into a bowl; beat in enough confectioners' sugar to achieve a spreading consistency.
I haven't made the cake yet, I've been too tired and I'm worried about how it will turn out. I'm sure it won't be anywhere near as good as my Granny's. Unfortunately she didn't have any of her recipes written down because she remembered all of them.
I am totally doing this for Thanksgiving. You have no idea.
I also just got a delicious winter squash recipe from the New York Times. I've always been more of a baker than a chef but I think it is due time to test my wings a little. But what are the best recipes or cookbooks for beginners? Hmmm.
Huzzah!
"[...] for the lives of gods are not what mortals think and matters that weigh only years to mortals weigh on gods forever." The Tribunal Temple, Nerevar at Red Mountain
Find the S'wit:
ESO PC-NA: @Avron | Legends: nosoundcomes
I am a Chocolate Muffin and Chocolate Milk fanatic. Sadly I'm out of them both, which means I'm in chocolate withdrawal.
I have a great, family recipe for Chocolate Milk:
1 cup/pitcher/whatever you have as long as it has a lid. (This will now be referred to as "container")
1 gallon of whole milk.
1 bottle of chocolate syrup.
Pour milk into container until it is eight tenths full.
Pour chocolate syrup in it until it's nine tenths full.
Close container's lid.
Shake container all around.
Enjoy!
Don't worry, I'm not a spambot. The name make's more sense on a shooter forum.
Avron: I personally love Jamie Oliver's Ministry of Food cookbook (read: I only ever use this one cookbook, other recipes I use come from trusted food blogs). The recipes are pretty great.
I can't find a satisfactory answer to my question on google:
If I were cooking steaks, and by steaks I mean pathetic half-inch-thick British beef steaks, is it quicker to fry, grill or oven roast them? I've got to make my special Francesinhas for eight people next Sunday and since I don't have three hands I need to know the quickest way to get them all done. Anyone any ideas?
"All right people, we created this multi-billion dollar facility under Cheyenne Mountain so that we can use this thing. Anyone know how?"
I'm no expert, but best guess would be frying. I think a pan would heat up the fastest and also give you more control over how done they get. I always say if its steak, it should be grilled for the best quality, but I think frying is fastest. Don't hold me to that though.
BetaB17 wrote:
scrib - Chief of Security & not giving a [&@%!]
Use the oven/grill I'd say. You won't fit eight steaks into a frying pan at once. And you'll have the added, but quite insignificant, bonus of an overall healthier meal.
Last edited by L.Ron Hubbard on Fri May 13th, 2011 12:34 PM, edited 46 and 2 times in total.
I'm not interested in quality, man, these things are going to be covered in the most heart attack-inducing sauce you could ever hope to ingest so that's not my concern. But I see your logic. Physically, the heat transfer is quicker through a metal pan than through air, but I'm overanalysing. That's why I'm here, I need to know practically rather than theoretically.
Lindai wrote:Use the oven/grill I'd say. You won't fit eight steaks into a frying pan at once. And you'll have the added, but quite insignificant, bonus of an overall healthier meal.
No, but I could fit them into two or three frying pans. Is grilling healthier? How?
"All right people, we created this multi-billion dollar facility under Cheyenne Mountain so that we can use this thing. Anyone know how?"
Fat will drain off the steaks if you grill them. Fat is considered unhealthy. Frying may or may not necessarily be quicker; It depends on the thickness of the steaks.
Last edited by L.Ron Hubbard on Fri May 13th, 2011 12:34 PM, edited 46 and 2 times in total.
Well I imagine that however you cook steaks their thickness has an impact on how long it takes. I was barbecuing sausages yesterday and as ever found that it's very easy to just char the outside and leave the inside completely raw.
"All right people, we created this multi-billion dollar facility under Cheyenne Mountain so that we can use this thing. Anyone know how?"
), but my father worked there for a while several years ago. He has a most favourable impression of the country. 
(when I travel, I usually taste new ice-cream flavours in the places I visit; my discovery in the Netherlands was lemon ice-cream, yummy! 
Oh but you must! The teachers that accompanied your group were not mistaken about herring's taste. It rivals salmon for most delicious fish, I assure you. 
). 
That was a shame as I usually like Haggis.
to achieve a spreading consistency. 
The name make's more sense on a shooter forum.
