B L Zeebub

Have you ever cook a classic steak and kidney pudding, I would kill for that for diner tonight.

B L Zeebub

My parent in law, a serbian mother, croatian father have a house in Drnis Croatia, on top of grape vines ect, they have a cold wind in the winter called either the bora or Yugo this has made there cured hams famous.

Tomo used to cure his own meats.

Croatia has a lot going for it food wise, they are proud to be organic, the sea is the cleanest in the med.

It is a foodies paradise. One of the best cheeses I have eaten is from the Island of Pag.

On Hvar one of our relatives has 1000 olive trees, lavender fields, honey from the bee hive's you need to pollinate the lavender, and 5 acres of vines.

The oil is fantastic, the wine is good, it is turned into a pudding wine called prosec or stilled into a fire water called Rakija.

Wild figs grow everywhere, so I roast them with lavender scented honey and serve with my own set yogurt.

B L Zeebub

Pictures of the BBQ house konoba, Jon Dory and Hake I caught for lunch ect.

Clic on pics03092008046_edited.jpg

31082008019_edited.jpg

all pics 313.jpg

31082008018_edited.jpgThere is also squid on the grill. we also shoot wild boar(illegal) they are a dangerous plague at present, the bastards eat the grapes and can be vicious but tasty, the boar whose skin is on the wall fed 50 people.

Reverend_Hellh0und

I dunno, I dig me that bread them cubans make.

__________________
كافر
Caith siar é agus ná lig anair á

americanwoman

Oh how I love sourdough.

Does anyone have a good recipe to make sourdough? Does it help to have a breadmaker or what do you need? Also I would like a Portuguese sweet bread recipe if anyone has it. I want to start making my own breads, but am a novice when it comes to bread, so any advice is much welcome and appreciated.

__________________
Somehow our devils are never quite what we expect when we meet them face to face
_____________________________________________

Tucker Case

Speaking of 30 day-old steaks...

Last night I had a dry-aged Fillet Mignon, rare, with fettuccine alfredo from Bob Chinn's Crabhouse, where my wife's family and I went to for my missus' 30th birthday.

Bob Chinn's is a seafood place that I can actually eat at because although I have severe shellfish allergies, they have a dedicated grill so that my food is never in contact with seafood. It's even brought out separately so that it doesn't contact a plate that has shellfish.

On top of that, they have an excellent steak. Although I think their 32 oz Porterhouse is their best cut, the fillet is also good. Never had their strip steak, so I can't give any input on that.

Reverend_Hellh0und

Do you carry an epi pen with you when you go?




I truly feel sorry for those peoples who are alergic to shellfish, what a horrid existance.

__________________
كافر
Caith siar é agus ná lig anair á

Tucker Case

Yeah. It's that bad of an allergy. Also, Bob Chinn's has allergy medications on hand for emergencies.




That's what people tell me. I've got no issue with it. The only shellfish I've ever tasted was lobster and I didn't like it at all and spit it out. That's when I learned that I was allergic to shellfish.

To be honest, I'm more bothered by the fact that I'll never know what purple looks like than I am about never knowing what shrimp tastes like.

Reverend_Hellh0und

Or oysters, clams, mussels, crab legs..... mmmm.... mmmm.....

__________________
كافر
Caith siar é agus ná lig anair á

Tucker Case

Yeah, all those taste like lobster in my head. I'm not about to run out and prove myself wrong either.