Kairi Zaide
Unforgiven
Steamed buns stuffed with stuff, usually a minced meat mixture and hard boiled eggs (i think)What’s baos?
Steamed buns stuffed with stuff, usually a minced meat mixture and hard boiled eggs (i think)What’s baos?
What’s baos?
Steamed buns stuffed with stuff, usually a minced meat mixture and hard boiled eggs (i think)
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.
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Sounds fantastic!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).
It's a mix of Wagyu and HolsteinTry some snow beef from Saskatchewan, it's quite delicious.
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.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.
I have one, but but I don't usually bother with it since it's more of a pain to cleanBuy a cast iron griddle for your grill and smash it on it.
Saskatchewan snow beef
vs
Hokkaido snow beef
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.Sounds interesting,looks good. Any place in particular it can be found?
Unfortunately the first picture is a frozen, vac sealed cut.Saskatchewan snow beef
vs
Hokkaido snow beef
Unfortunately the first picture is a frozen, vac sealed cut.
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.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.
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.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.
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.
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.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.
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.
I have just had asparagus risotto with grilled chicken breast.