Cooky-cooky a.k.a. what´s the dishes @ your home town?!

[LazyEagle]

Nice one Dharma, thanks for the recipe!

No all I got to do is find me some crab meat!

[LazyEagle]

As this came up in conversation last night..

http://en.wikipedia.org/wiki/Breakfast_roll" onclick="window.open(this.href);return false;

ah, I do love a good breakfast roll!

When making them myself, I like to use soft rolls, sausage, bacon and a runny fried egg!

[Chairman_Meow]

ah, I do love a good breakfast roll!

On the topic of breakfast rolls...

http://www.youtube.com/watch?v=cvo99q4S ... re=related" onclick="window.open(this.href);return false;

[Johnimus Prime]

for two people:

4 plain bagels
Juice of half a lemon
1 tbs good quality olive oil
about 4 ripe tomatoes, finely chopped
1 tbs dill, finely chopped
4 spring onions, thinly sliced (to make ringlets, not strands)
Cream cheese (philladelphia is excellent)
Smoked salmon - Scottish of course

mix together the olive oil, lemon juice, dill, tomatoes and spring onion in a bowl into a nice mix and leave for about 15 mins.

Lightly toast the bagels and leave to cool

When cool, spread the cream cheese on both sides of the bagels (as thickly or thinly as you like)

Drain the excess fluid from the bowl with all the salad mix, and then spoon the remains around the cream cheese covered bagel.

Thinly slice the smoked salmon and then spread over the top of the salad mix.

Salivate, and then eat. (I've found that it works particularly well if you spread the cream cheese thickly and use loads of salmon)

[LazyEagle]

Nice one Johnimus!

How's the PS3 going for you?
Did you load up linux in the end?

[Johnimus Prime]

Nice one Johnimus!

How's the PS3 going for you?
Did you load up linux in the end?

All good. Didn't bother with linux, just used that mk2vob programme BBloke mentioned - works a treat!

You still haven't accepted my request though...

[Joples]

Well being goan and being renowned for our culinary skill I thought I should add something :-

This is considered a goan classic

Sorpotel
(diced and fried pork cooked in red masala gravy)

Ingredients:
1 kg boneless pork
1 pork liver, 1 heart, 1 tongue, 2 kidneys
3 cups water
12 dried red chillies/peppers
12 peppercorns
12 cloves garlic
1 inch piece ginger
1 tsp cumin seeds
8 cloves
2 one-inch pieces cinnamon
¼ cup vinegar
½ cup oil
1 peg coconut feni
Salt to taste
6 green chillies/peppers, chopped
4 medium onions, chopped fine

Method:
Wash and pat dry the meats. Put in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, (approx. 20 minutes). Remove from the fire, cool and dice the meats fine. Keep aside the water.

Put all the spices except the green chillies/peppers and onion, into the blender/grinder with the vinegar and grind to a fine paste. Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned. To the fried meat add the ground spices in vinegar and stir fry for 5 minutes. Add salt to taste, coconut feni, any remaining vinegar, the stock of the boiled meat , chopped onions and green chillies. Lower the heat and let the sorpotel simmer fro 45 minutes or more. Take care to stir it occasionally. When the oil comes to the top and the sauce is thick, remove from the heat.

Remember the sorpotel tastes better on the 3rd or 4th day, after it has been warmed up once a day till the day it is served. It is customary to serve sorpotel with sannas for special occasions.

oh yeah and the feni isn't necessary, if you've never tried it before it's not as great as cashew feni but both are an "acquired taste"!

It should look something like this:

[d0n_th3_run_4ss4ss1n]

@Joples: Nice posting - tho I gotta admit that I always thought you are a further crazy Dutch dude cos of your names. And I didn´t know that there is a country called Goa - I only knew this psychedelic music style - sry, but I´m a total jackass in geography at all
It´s kinda big success for me finding my own country on the world map
Anyways, thx for your recipe, mate, always cool to get non-european cooking-enforcements in here Say, Joples, do numbers or amounts play a big/symbolic role in your national kitchen? Cos I´ve been wonderin why it´s always 2, 4, 8 and 3, 6, 12 parts of ingredients.
And what is this "feni" you´ve been writin of?! Couldn´t find a translation of it.


And everybody else reading this: Don´t just stare - glare!
If you have any recipes -even if u think 'Nah, this ones to common to post it!'- post it!
It´s the little things that make the dish go round .
Of cause the kitchen´s of countries lying next to each other don´t differ THAT much like Norwegian ad Goan food e.g. does - but there´s always a difference and that´s the main point here - to get to know new things/ingredients and styles.

Motto of the week: Keep the spoon alive!

[Joples]

Lol, so far as I know numbers dont mean much, most people just wing it anyway
as for feni, it is a drink and also spelt fenny ->http://en.wikipedia.org/wiki/Fenny It's super strong and personally i find it disgusting but alot of people like it for instance my grandfathers loved the stuff, my parents however prefer the lighter alternative of uraq

[d0n_th3_run_4ss4ss1n]

Got myself a bottle of this holy nectar. By accident. Hopefully I´ll find me a store where I can buy I regularly. I was puttin it on almost each stuff made of meat I had in the recent days.
The funny thing bout it is that it got Big Ben on it´s label and was produced in the Netherlands for some english distributor.