Re: Repulsive

On Sat, 30 Nov 2024, clams casino wrote:

On 11/30/2024 4:29 AM, D wrote:

  On Fri, 29 Nov 2024, clams casino wrote:
 

On 11/29/2024 4:33 PM, D wrote:

  On Fri, 29 Nov 2024, dsi1 wrote:
 

On Fri, 29 Nov 2024 21:00:17 +0000, clams casino wrote:
 

On 11/29/2024 1:12 PM, dsi1 wrote:

On Fri, 29 Nov 2024 14:43:51 +0000, BryanGSimmons wrote:
 

Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

 I'd eat that. I'd make it swimming in a sweet tomato sauce though. It's
an old time dish that I haven't had in over a decade. I believe it's
about time.

 Ha!
 Merry Festivus to you too.
 T'was a noice thing to say.

 I wasn't trying to be nice. Cabbage rolls is something that I'd turn my
nose up when I was a kid but I'm an old guy now and I'm looking to
hobble down memory lane.
 As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
 https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8
 

 For a swedish (ottoman) twist, you can invert it! Cabbage outside, meat inside, and you have the classic Kåldolmar!
 https://en.wikipedia.org/wiki/Cabbage_roll#Sweden_and_Finland
 In 1709, after losing the Battle of Poltava, the wounded Charles XII of Sweden and the remnants of his army escaped with their Cossack allies to the Ottoman town of Bender, in present-day Moldavia, where they were granted refuge by Sultan Ahmed III. Charles XII spent more than five years in the Ottoman Empire, trying to convince the Sultan to help him defeat the Russians. When he finally returned to Sweden in 1715, he was followed by his Ottoman creditors and their cooks. The creditors remained in Sweden at least until 1732; it is generally believed that Ottoman style dolma were introduced into Swedish cooking during this period.

  https://youtu.be/AqlbNjGCxUQ
 The lingonberries are much more eye-appealing than the tomato souse.
 https://swedishspoon.com/cabbage-rolls/
 1 cabbage head—white or savoy
300 gr (10 oz) minced meat—preferably a mix of beef and pork
0,5 yellow onion
2,5 dl (1 cup) boiled rice
1,5 tsp salt
A good pinch of black pepper
Possibly 1 dl milk
 Frying: butter or oil
Oven: water or stock
Sauce: concentrated meat stock, cream or milk, potato starch or corn starch, soy sauce, pepper
Serving: boiled potato, lingonberry jam, sauce
 

 Now you made me feel homesick and nostalgic! Hmm, I wonder if I should try to cook some? Ah, no, tomorrow is a birthday dinner in a restaurant, so maybe next sunday!

>
I think savoy cabbage is the way to go, the grape leaves never really tripped my trigger.
>
:-)
>

True... we always used cabbage at home. Grape leaves were impossible to find when I was a child.