upthetigers
Well-known member
I'm craving this right now... Tortellini in Brodo. If I ever travel to Bologna it will be the first thing I try. Brodo is the soup, it's packed with flavour, and it's home made pasta.
Food thread
- Thread starter Cultured_Bogan
- Start date
Oscar Martinez
Well-known member
It's another TACO Tuesday so surely we're all having tacos tonight right?
The Easter long weekend does make the days get confusing 🫤
Oscar Martinez
Well-known member
It's Tuesday in the land of the not so free.
Rock Hopper Steve
Well-known member
There's an item missing, a bucket.
1 2 and 3
Garlic snails are delicious, I taught my son how to prepare them when he was 8 and he loves them too. Buffalo liver sliced thin and seared quickly on a BBQ with a little bit of salt and pepper, yum. Frog legs are ok but nothing special in my opinion, fishy flavoured rubber. I've never tried haggis but i'd have a go if offered.
I have eaten them all,liver is dreadful the other 3 are ok but not on my favourite list
Yes champion @NT_Tiger, garlic/butter snails done right are a one-off delicacy - rarely seen on menus.
Leck
Well-known member
As we’re moving into the colder months, my go to for an autumn/winter warmer is Bigos, a 700-year-old Polish recipe which translates to Hunter’s Stew. If you like tasty cuts of pork, smoked sausage, mushrooms and cabbage, you’ll love this. This is my Mum’s recipe -
All ingredients are in order. Add water as needed, as this is a 4 hour cook.
You can serve it with boiled, roasted or mashed potatoes, or even pasta, but traditionally it’s served with dark rye bread and good quality butter.
- 1kg of pork shoulder
- 500g of quality kielbasa or smoked sausage
- 1 smoked ham hock
- 2 large onions
- 500g of porcine or chanterelle mushrooms
- 500g of button mushrooms
- 1/3 cabbage, cored and chopped fine
- 500g (1 jar) of sauerkraut
- 4 tablespoons of tomato paste
- 1 tablespoon caraway seeds
- 2 tablespoons dried marjoram
- 355ml of a pilsner or a decent lager
- 2 tablespoons of mustard and horseradish to mix through just before serving
All ingredients are in order. Add water as needed, as this is a 4 hour cook.
You can serve it with boiled, roasted or mashed potatoes, or even pasta, but traditionally it’s served with dark rye bread and good quality butter.
Apart from the cabbage and onion (allergy) it looks and i am sure tastes excellent.
