Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
What is/was for dinner?
- Thread starter Gutwrench
- Start date
- Sort by reaction score
This whole meal was done in a 12 inch cast iron.
Venison tenderloin (American Whitetail) with mushroom/onion/hollandaise, green beans with tomatoes garlic fish sauce etc...
View attachment 823570
We needed to use up the mushrooms and green beans and suddenly this thing was here on my plate.
Checking my mailbox for a dinner invitation.
Last edited:
Zucchini noodles with red pasta sauce, onions and bell peppers, vegan Italian sausage and vegetarian parmesan cheese.
Frikadellen (small fried German burger patty) plus a bunch of microwaved veggies.
You can make about 5 Frikadellens from a pound (454 g) of meat and they are still tasty after a couple of days in the fridge. Recipes usually specify a wet crumbled Kaiser roll as an ingredient but I just use a piece of multigrain bread.
http://www.mygerman.recipes/recipe/frikadellen-meat-balls/
You can make about 5 Frikadellens from a pound (454 g) of meat and they are still tasty after a couple of days in the fridge. Recipes usually specify a wet crumbled Kaiser roll as an ingredient but I just use a piece of multigrain bread.
http://www.mygerman.recipes/recipe/frikadellen-meat-balls/
I'm pretty certain I have come across this dish; what are they normally served with?
Ah I remember these from childhood.
My German grandmother would make them… baked in a tomato sauce. Delicious.
I think they were served with boiled potatoes.
Ah I remember these from childhood.
My German grandmother would make them… baked in a tomato sauce. Delicious.
I think they were served with boiled potatoes.
Agreed, they can be delicious.
My sister-in-law is German, and I am pretty certain that ages ago, - almost two decades ago - she gave me a gift of a cook-book of traditional German recipes (written in German); this dish most certainly made an appearance in that book.
However, I am also fairly sure that I have had them served cold, with - as you say - boiled potatoes, or with potato salad.
I have only made them a few times, just had a Frikadellen as a snack with homemade refried beans.
I’m thinking for a meal they would be good with perogies, or macaroni with cheese. Plus some veggies.
They could be used in a hamburger but they are smaller, thicker, and less dense than a modern burger patty (eat two?).
I must see if I can locate my sister-in-law's German recipe book, and take a look at the recipe, and I must ask her what sauce her family would have served with this dish.
Never even heard of it before but it looks pretty tasty.[/QUOTE]
I've had it across several countries in central Asia, Russia, and the Baltic states, - an thought it delicious - but av never actually prepared the dish myself.
It goes by several names - all similar: Pilau, Pilaff, Plov, and so on.
Veggieball sub with marinara, fresh mozzarella, and sautéed rapini last night.
I'm making Yuan Salmon, Rice and Miso Soup for dinner.
Oh my a picture would have been sweet I bet, veggie ball is most intriguing and rapini I will have to google.
The veggie balls were made from lentils du puy, carrot, onion, fennel, tomato paste, oregano, garlic, Parmesan, bread crumbs, egg, and walnuts. Rapini is a bitter green in the brassica family. I love it.
Sounds delicious.
I was curious about what went into the veggie balls (I would imagine that the addition of parmesan gave it a nice edge and flavour) while I must confess that I had never heard of rapini before and was obliged to consult Mr Google.
Has anyone tried that wonderful Asian condiment of peanuts, spices and seeds in chilli oil? Yum.
Last edited:
No idea what that is, Sceptical. Chili oil, at least from what I know about Eastern cuisine is a Malay thing that spread out.
Had a go at making a small batch of veggie balls, albeit a different recipe. Used more spice than was required. A little too hot, but really nice. Went nice dunked in some leftover tzatziki from last night.
Had a go at making a small batch of veggie balls, albeit a different recipe. Used more spice than was required. A little too hot, but really nice. Went nice dunked in some leftover tzatziki from last night.
Yep, delicious. A teaspoon goes a long way too.
Fusion stuff: This nectar has found its way as a flavour to assist....some cheeses....superb. Ah.
Teaspoon in mouth is not unknown.....
Was feeling peckish so I made a quick egg salad opting for a strong stone ground dijon, a quick spicy mayo I whipped up, shallots, green onion, smoked sea salt, bit of smoked cayenne and paprika, finely chopped celery, finely chopped steamed half carrot, large grating of parmesan reggiano, lemon from the garden, and some poppy seeds. In between to four lovely slices of black bread from the baker's for two delightfully "light" midnight sandwiches. Should keep me full til today's first match on TV.
Filipina noodles, a legendary dish prepared by a friend of the carer.