Quinoa with spinach, tomato and feta cheese...

Now I have had hotpot a few times in south China.. very good stuff. Its a long meal.. many different combinations.. a great conversation and dinner... dinner.

braised pork over rice

A slice of double dark chocolate cake.

Mattar Paneer and a huge salad..

breakfast

breakfast

Egg Salad Sammich (with sweet onions)
1/2 sliced up cucumber in raspberry blush and coarse sea salt
A glass of cherry cider.

Steak, baked potato, broccoli and peppermint tea.

A giant soft pretzel with mustard...

Bow tie pasta bake

i made french toast. 2 slices of bread; cheese, spicy sausage and pickles in between.. then whole thing covered with egg and then fried in real butter. it was nice.

hahahaha Blondey
i would still say "think twice"
a good man is sth else - as far as i can remember from BC
lol

Rolled marinated wine leaves, Stuffed with rice,
mince, dill, oregano and sweet paprika.
Topped with real sour cream.
Garnished with polenta.
All cooked by yours truly as per my mom's recipes

Aww..OMG...That's out of this world orgasmic
Who needs women/s when you have this delicious meal??
Perhaps after the meal yes...I won't knock it back.

i have cooked wine leave rolls 2 times last week
and 1 time chard rolls
each with 60+ leaves

1 of the dishes i gave to mum
1 full pot my friend has eaten in 1 go! GOSH!!
1 of them i ate half and half is in the freezer
i dont want to see any more leaves

Bag of jalapeño cheetos and a Payday candy bar.

**********************************
That's how it is with me also when I cook a large
6 or 7 L full of wine leaves rolls or cabbage rolls

Then, I won't cook it for the least next couple months or even more

But I always remember to give it another spoil
So it is with Borsch or Cevapi Eastern European style ...Love it.

*******************************

LOL Stub

Be careful with Jalapenos

http://youtu.be/B4j_9IQ6wzk

Nice 2 see ya mate

wowww you sound like a good chef
when you have time, could you please put maybe youtube video links to those 2 styles. or at least recipe links.
sometimes the names are different to ours but i think i have never cooked Borsch or that other style.
i would like to try :)
thanks


*when u said "Borsch or Cevapi Eastern European style"
i thought they are styles of vine leave rolls as well.
even if i am wrong, i still want the recipes :)
i want to try different things..

****************************************
As far as I remember, is that you have a Turkish background.
Good....My mother was Greek Jewish, dad was a Romanian Jew.
At home, we had only the best dishes of both worlds on the table...lol
Mom left me a handwritten home delicious recipes that no best chef our days
will be near the old genuine dishes or even be able to cook like it.
Kakes, creams & fillings, gems & sweets, deserts and so much more.

Mind you, I was mom's boy in the KITCHEN also..lol

I believe you must have some old secret Turkish (Mediterranian Dishes )
from your parents to Keep them & treasure them.
As I write, I don't look in my old book.
I know most of them like my own wallet

BORSCH...Or Russian/Romanian/Hungarian so on, Sour Soup..Or Beetroot Sour Soup, topped out with Yogurt or Sour cream...EASY.
Make any veggies soup ( That's fine, as long as you add beetroot for flavor and color ), sour it with lemon ( 2 even 3 Large lemons at least for at least 5 ltr pot ), since the real Borsch is unavailable today....BORSCH nobody can make it anymore >>..But I can

That is a separate liquid added to the soup last, in some cases a litre or more..It is a kind of fermented grounded weat & polenta, cherries leaves,
and bayleaf...( Every region does it slight different, but the basics
are as I wrote above...Last add lots of finely chopped celery and Parsley.
That's all. Enjoy
***************************************************
Romanian Chevapi is just the same as Hungarian, Yugoslavia, Germany Italia or France...Search google for Romanian = MITITEI ROMINESTI...But, I DO NOT RECOMMEND, someone who doesn't know the original " Mititei "( Chevapi ), will get it the wrong flavor or mixture and taste.
On the search you will find lots of recipes vary from location to location or region, but the ones from the Romania's Moldavian region are the best.

Okay, let's get on cooking with it.
Basic starter...Choice is yours how many kg you want.
For every 1kg of lean pork mince, you need 1/2kg veal or beef...Some use lamb mince, but must be young lamb not mutton ( Old sheep )
You may choose to reverse the formula if you prefer beefy or lamby taste.
For every 1kg of beef or veal, or lamb, you need 1/2kg of pork.

Mix the mince with fine ground Thyme, ground black pepper, salt to taste,
about a garlic head crushed or lots garlic powder for the basic starter recommended quantity mince, add 2 to 3 teaspoons of bicarb soda or ( Baking soda ), and finally add about
300ml of Sparing Mineral Water.( Must be sparking )..Add a bit more if needed.. MIX the mince in a mixing bowl or mixer ( preferably ) for at least 15 minutes. Best to test it when is ready is to take a soup spoon,
scoop the mince mixture and if it sticks to it when turned upside-down, and it feels like a minced paste, it is ready .
Roll them by hand like small skinless sausages, leave overnight in the fridge, ready to grill over BBQ GRILL not PLATE the next day...Freeze the rest for next time.
ENJOY

PS: I suggest you search first, or watch few videos on youtube, "MITITEI" to get an idea first, but I BEG YOU TO USE MY Simple, Basic RECIPE ...LOL
The more fancy one try to be by adding things, the worst one gets with the final product's taste and flavour.
Remember..SIMPLE THINGS ARE OFTEN THE BEST..And that's the TRUTH.
Cheers