OT: The Food & Drinks Thread (Part 4)

[Kairi Zaide]

What’s baos?

Steamed buns stuffed with stuff, usually a minced meat mixture and hard boiled eggs (i think)

 

[Treb]

What’s baos?

Steamed buns stuffed with stuff, usually a minced meat mixture and hard boiled eggs (i think)

There are many variation from salty to sweet.
Baozi - Wikipedia

I guess yours would be a dàbāo (if you made the "Chinese" one). Many Asian countries have their own variations. I love the Malaysian one with curry (had it in a Chinese bakery though).

 

[groovejuice]

Made a vegan version of the satsivi dish I talked about earlier. Shocked how well it came out. One of the best things I've eaten in probably last several years. The interplay of pomegranate juice, walnuts, coriander and all the spices is out of this world!

Here it is served over basmati rice with lavash bread.

View attachment 352095

That looks fantastic!

 

[cphabs]

There are many variation from salty to sweet.
Baozi - Wikipedia

I guess yours would be a dàbāo (if you made the "Chinese" one). Many Asian countries have their own variations. I love the Malaysian one with curry (had it in a Chinese bakery though).

Sounds fantastic!

 

[Deebs]

Try some snow beef from Saskatchewan, it's quite delicious.

It's a mix of Wagyu and Holstein

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[Le Tricolore]

So unrelated to what's being discussed. What style of burger is everyone into? I definitely prefer the thin style smash burger.

In the summer, I just use the grill since I'd rather not fill my house with smoke if it can be avoided. It's obviously also very good, but not my #1 pick.

 

[Treb]

So unrelated to what's being discussed. What style of burger is everyone into? I definitely prefer the thin style smash burger.

In the summer, I just use the grill since I'd rather not fill my house with smoke if it can be avoided. It's obviously also very good, but not my #1 pick.

Buy a cast iron griddle for your grill and smash it on it.

 

[Deebs]

So unrelated to what's being discussed. What style of burger is everyone into? I definitely prefer the thin style smash burger.

In the summer, I just use the grill since I'd rather not fill my house with smoke if it can be avoided. It's obviously also very good, but not my #1 pick.

Thick patty on the Q. No shortage of fat for sure and then whatever toppings I'm feeling that day.

 

[Le Tricolore]

Buy a cast iron griddle for your grill and smash it on it.

I have one, but but I don't usually bother with it since it's more of a pain to clean

 

[angusyoung]

It's a mix of Wagyu and Holstein

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Sounds interesting,looks good. Any place in particular it can be found?

 

[Treb]

Saskatchewan snow beef

vs

Hokkaido snow beef

 

[angusyoung]

Saskatchewan snow beef

vs

Hokkaido snow beef

The bottom pic beef looks better. Haikkoda snow beef is very good,as is all beef in Japan,never had any crappy beef or protein for that matter. Never get steak format at restaurants though,usually sliced.

 

[LyricalLyricist]

It's a mix of Wagyu and Holstein

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Huh, who knew. Australian Wagyu is Holstein and Wagyu too. I'll have to look into this snow beef.

If anyone is curious these are regular grocery(from IGA), Australian Wagyu and Japanese A5 Wagyu that I've had.

View media item 7721
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[Deebs]

Sounds interesting,looks good. Any place in particular it can be found?

There's a place called Local and Fresh in Regina that sells it, but if you go on their Instagram page I provided, I'm sure if you get in contact with them, maybe they could ship you some.

The briskets are awesome. Everything is really.

 

[Deebs]

Saskatchewan snow beef

vs

Hokkaido snow beef

Unfortunately the first picture is a frozen, vac sealed cut.

 

[angusyoung]

Unfortunately the first picture is a frozen, vac sealed cut.

It's clear and not the same cut either. Can't see how so many places can get away calling ''beef'' wagyu when it is not. Wagyu is specific breeds from a specific region,like champagne,can't call it champagne if it's not from Champagne.

 

[Deebs]

It's clear and not the same cut either. Can't see how so many places can get away calling ''beef'' wagyu when it is not. Wagyu is specific breeds from a specific region,like champagne,can't call it champagne if it's not from Champagne.

It's an interesting story with this snow beef and how their operation came to be. Of course not true Wagyu but a hybrid of it.

 

[GoodKiwi]

So unrelated to what's being discussed. What style of burger is everyone into? I definitely prefer the thin style smash burger.

In the summer, I just use the grill since I'd rather not fill my house with smoke if it can be avoided. It's obviously also very good, but not my #1 pick.

Back when I used to eat meat my favourite were burgers with two thin patties of in-house ground chuck/round combo cooked on a flat top.

I personally don't like when those patties are hacked up by spatulas while they're cooking as some places do. I understand that doing so reduces the cooking time and yields more caramelization, but it also renders the patties more dry.

I don't think I've ever had a top shelf burger in Quebec or even Canada sadly. They're always overcooked up here, probably because the meat isn't ground in-house (a heath safety concern I assume).

My favourite burger would be two thin patties with American cheese melted on top, with 2-3 in-house made pickle slices and in a Brioche bun. No sauce, no lettuce or other veg on it. That's exactly what I had at a NYC restaurant a few times. Sadly the name of the establishment escapes me right now.

 

[Per Sjoblom]

After chatting with @groovejuice last night, I got inspired to make a vegan version of a Georgian satsivi dish (one of my fondest early childhood memories). It is typically marinated chicken thighs stewed in a very rich walnut & coriander sauce.

My first thought was to replace the chicken with tofu, and lo and behold - I found a recipe that uses extra firm tofu as the substitute for the chicken!

Going to attempt to make this for the Canada Day. It's a highly complex and time consuming dish (especially with tofu since it has so much water content in it), so fingers crossed I get it right.

Thanks for posting the recipe. I went to a Georgian restaurant in Prague and it was really good. Got some bottles of Georgian champagne style bubbly that I really liked from the same restaurant and also Cuban cigars that I got for my dad.

Smoking killed him in the end but I think it was grief, my little sisters death was really hard on him since he adored her and when his wife (he remarried) died from cancer he stopped living. I remember talking to him on the phone and he was extremely depressed.

 

[GoodKiwi]

Thanks for posting the recipe. I went to a Georgian restaurant in Prague and it was really good. Got some bottles of Georgian champagne style bubbly that I really liked from the same restaurant and also Cuban cigars that I got for my dad.

Smoking killed him in the end but I think it was grief, my little sisters death was really hard on him since he adored her and when his wife (he remarried) died from cancer he stopped living. I remember talking to him on the phone and he was extremely depressed.

Georgian cuisine is very unique IMO. I can't really compare it to another one. On one hand you might think it's closer to Middle Eastern food (Iran, Iraq, Turkey specifically), because some of the most common ingredients used are similar. Yet, it's not. It somehow bridges the gap between the West and the East with its flavours.

For example, Georgians use pork products while most of their neighbouring countries on the South side do not. But this isn't a country that consumes a lot of meat.

They don't use dried fruit nearly as much as other countries around. Rice or noodles aren't staples here either. Georgian cuisine doesn't rely on starch typically.

It's a lot of low and slow stewing and fresh vegetables that dominates Georgia's food culture. Their baked breads are some of the best in the world as is their red wine.

If I was to recommend one dish you should try it'd be Khachapuri (a cheese filled flatbread usually served with raw egg yolk on top), but I am not sure sulguni cheese can be found in North America.

Georgian soup dumplings (khinkali) are also outstanding.

 

[Per Sjoblom]

Georgian cuisine is very unique IMO. I can't really compare it to another one. On one hand you might think it's closer to Middle Eastern food (Iran, Iraq, Turkey specifically), because some of the most common ingredients used are similar. Yet, it's not. It somehow bridges the gap between the West and the East with its flavours.

For example, Georgians use pork products while most of their neighbouring countries on the South side do not. But this isn't a country that consumes a lot of meat.

They don't use dried fruit nearly as much as other countries around. Rice or noodles aren't staples here either. Georgian cuisine doesn't rely on starch typically.

It's a lot of low and slow stewing and fresh vegetables that dominates Georgia's food culture. Their baked breads are some of the best in the world as is their red wine.

If I was to recommend one dish you should try it'd be Khachapuri (a cheese filled flatbread usually served with raw egg yolk on top), but I am not sure sulguni cheese can be found in North America.

Georgian soup dumplings (khinkali) are also outstanding.

I actually had that dish in Prague, I posted it in the Covid yesterday but it was deleted. That was the only dish I remembered when seeing pictures of Georgian food and it was great.

 

[Le Tricolore]

Visiting this thread when hungry is a bad idea.

 

[angusyoung]

I actually had that dish in Prague, I posted it in the Covid yesterday but it was deleted. That was the only dish I remembered when seeing pictures of Georgian food and it was great.

Had some great food from the other famous Georgian cuisine.Unique place outside of Savannah,had to ring a bell and they open a slot in the door and then let you inNot sure what type of place it really was but I was the darkest one in there.

 

[Per Sjoblom]

I have just had asparagus risotto with grilled chicken breast.

 

[angusyoung]

I have just had asparagus risotto with grilled chicken breast.

Nice! wish I could eat asparagus,but highly allergic of all things!