gyro is a serious process, but now that you mention it, it does have a similar flavor.
I made it for dinner. It looks very Christmasy in this picture. Changes I made, I used bow-tie pasta for this, added Kalamata (aka Greek) olives and roasted some grape tomatoes instead of using a can of stewed tomatoes. Added some mint and some cumin
I served it with some falafal and cucumber yogurt sauce.
I think it would be good without cooking it, just use from fresh spinach and some dressing.
Very good, thanks for the suggestion.
I am trying to cut back on meat but I thought that some lamb sausage or chunks on grilled lamb would be good if it was added to this.
I like the idea of adding kalamata olives. I suspect anchovies would work well too, making it less "vaguely Mediterranean" and more decisively "Greek"
For me it's a dish I keep in the "easy" column though. Just a few simple ingredients and very quick prep, making it something I can serve quickly but it still seems special. I've served it to guests. Aahz seemed to like it :)
You should serve cheese steaks to your guests, cooked on a flat top grill.
Good idea. Hopefully this is the year I get the big propane tank installed.
This is geeky and foody perfect for the geeks here in the food room
Our university kitchen has some categories of food which we have not yet been able to fully understand. For example, mediterranean means something like "either on the dry side or drowned in tomato sauce, with some strong spices that may grow in that region". The only thing that really is interesting and on the dry side could be considered a variety of your pasta is their mediterranean potatoes. It is also really simple but nice in the summer:
- Potatoes (cooked and diced like a d6)
- Olives (not kalamata, aim for standard dry green or black ones, pre-sliced out of the glass or something)
- Feta (dry and diced d6 size, zoo. Please, since there is no tomato sauce in the dish, it needs to be dry)
- Tarragon (lots of it, try to raise your tolerance bar for this spice with the dish)
- Spinach might work, but I never tried it.
- No garlic needed, but everything is more fun with garlic.
- Salt and pepper, of course, and sprinkle gently with good olive oil.
Of course you cook the potatoes first, then dice them, and then you mildly fry everything in a heavy pan on low flame, so that everything else becomes warm enough to eat.
It looks a bit boring but it tastes really interesting. Add ground lemon peel (what do you call that?) if you are into that.
Oh, and while we are in the med region and on the topic of potatoes. Have a nice Potatoe Salad, also best served in the summer:
- Peel 500gr - 1kg waxy potatoes, depends on how many people you want to serve (you do not want them to crumble or mush!)
- Slice them into large dices. Larger than d6, maybe twice as large.
- Make some fresh lemon juice, half a cup full (cup size depending on amount of potatoe)
- Add the same amount of good olive oil
- Add lots of parsley. You almost want to saturate the mixture.
- Add lots of fresh(!) garlic. (In fact, always use fresh garlic, it should be moist on the outside. Everything else makes you smell like a gypsy's crotch!)
- Put seasoning over potatoes
It is a bit tricky to get them all covered, I prefer tossing them around in a large pot with cover, instead of using spoons or other tools. Serve warm or cold.
So, what is everyone eating today on this day of fasting for Beck/Cruz? #Tuesdayfast
I have to admit I've never quite understood the concept of fasting. If I'm hungry that's all I can think about. It's very distracting.
I think I'll go have a bowl of Cheetos.
Cruz has to win, Beck is fasting and he has GAWD on his side. Oddly enough, the Blues Brothers were at a Trump rally in NY, and everyone knows they are on a mission from God.
Today I went to the grocery store and grabbed some lunch. Yes it's true, I eat grocery store sushi. In this store it's actually *really* good.
Did you sing as you ate it?
Thought I was in the SCTV room for a bit there, and not the food room.
I love summer! A lot of the time we'll have salads for dinner in the summertime.
I'll throw some critter on the grill and then cut it up and put it over a nice green salad with whatever else is sitting around the kitchen (motor oil, ibuprofen, plutonium peanut butter, etc)
Usually it's chicken or steak. What I find is important is that when a piece of dead animal flesh is being served over a salad, it works best to overseason it. Since it's spread out over the whole dish instead of being eaten by itself, lots of salt and pepper (and other seasonings ... garlic, cayenne, whatever you like) comes through nicely and contrasts with the vegetables and creamy dressing.
For maximum win, eat outside.
Sat Jun 25 2016 12:26:12 PM EDT from IGnatius T Foobar @ Uncensored
Usually it's chicken or steak. What I find is important is that when a piece of dead animal flesh is being served over a salad, e.
What kind of human ruins meat by contaminating it with salad?
Since I know that for some reason Zooer is obsessed with anything involving me making philly steak sandwiches on the grill, I'll have to share this. There's a photo attached to this post in case anyone text-inclined is reading.
We had some extended family over for the weekend so I made kebabs on the grill on Saturday afternoon. Beef, chicken, peppers, onions, mushrooms, and cherry tomatoes. I don't remember exactly what I marinated them in but they were tasty. And I made way too many of them. Leftovers were abundant. So abundant, in fact, that a light bulb appeared over my head on Sunday. I took everything off the skewers and stuffed it all through the shredder. What came out was some of the best philly steak sandwich filling I've ever made at home:
omg they were so good!! I sprinkled on some additional salt, pepper, and garlic powder, just to take it back to more of a sandwich shop flavor. My wife doesn't normally eat peppers and my son normally doesn't eat peppers or mushrooms, but they both gobbled it down. And yes that's my 12" Lodge in the photo. Cast iron for the win!