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Post by neferetus on Nov 11, 2007 11:51:13 GMT -5
My Mom, who was Czech, used to make great goulash and dumplings. I miss that.
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Post by Greg C. on Nov 11, 2007 13:04:26 GMT -5
My Mom, who was Czech, used to make great goulash and dumplings. I miss that. Jason Strudwick, a defenseman on the Rangers loves goulash, they actually gave him a bowl as a joke on a post-game show last season. In his blog, he actually posted a question asking where he could find good goulash in New York City.
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Post by neferetus on Nov 11, 2007 13:29:28 GMT -5
Have you ever tried goulash? My Mom's version was sort of a beef stew, but containing only braised, cubed beef, onions and potatoes. And ah yes, the dumplings! She made 'drop' dumplings, meaning you'd merely spoon a ball of prepared dumpling dough directly into the tumbling gravy in the pot, cover it and then just let the dumplings stew. Although it was primarily a brown gravy, liberal amounts of sour cream added gave it a lighter, more creamy color.
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Post by Greg C. on Nov 12, 2007 18:58:32 GMT -5
I never tried it but since you described it, it sounds good.
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Post by neferetus on Nov 12, 2007 20:22:03 GMT -5
I never tried it but since you described it, it sounds good. Give it a try, if you're ever in a Hungarian, or Czech (Bohemian) Restaurant.
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Post by Greg C. on Nov 12, 2007 20:22:53 GMT -5
I never tried it but since you described it, it sounds good. Give it a try, if you're ever in a Hungarian, or Czech (Bohemian) Restaurant. Not many here...
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Post by neferetus on Nov 12, 2007 20:36:48 GMT -5
Hmmm...Then check out a cookbook. Or, I'm sure there must be a good recipe on the web.
(One supposed goulash recipe I saw called for tomato soup, and stewed tomatoes. Doesn't sound like goulash to me. Anyhow, in my opinion anyway, the gravy and sour cream dumplings are they key to any good goulash. Sort of like beef stroganoff, except with potatoes and dumplings, instead of noodles. You want that creamy gravy.)
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Post by neferetus on Dec 30, 2009 19:49:22 GMT -5
Some Mexican Cantinas and restaurants (and homes) will be serving menudo, come New Year's morning. It's supposed to help take the sting out of a hangover. While some folks do not care for menudo (tripe soup) it's cousin, pozole, is supposed to work just as well. Both are hominy-based soup, but pozole is made with pork roast instead of tripe. (I like both of them.)
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Post by Greg C. on Jan 3, 2010 13:25:51 GMT -5
Pozole sounds better.
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duke
New member
Posts: 5
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Post by duke on Jan 3, 2010 20:24:47 GMT -5
Pozole does sound more to my liking although I never tried it.
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Post by neferetus on Aug 30, 2010 14:18:42 GMT -5
Pozole does sound more to my liking although I never tried it. Here's a simple recipe for pozole for people who do not like to do much prep-work: Mexican Pozole 1 tablespoon vegetable oil 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces 3 medium onions, chopped 8 large cloves garlic, finely chopped 4 cups water 1 (29-ounce) can Mexican-style hominy, drained 2 (10-ounce) cans enchilada sauce 1 (7-ounce) can diced green chiles 2 tablespoons MAGGI® Instant Chicken Bouillon 2 teaspoons dried oregano, crushed 1/2 cup chopped cilantro 8 radishes, finely chopped Heat oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles, bouillon and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with fresh minced cilantro, chopped radishes, fresh chopped onion, raw chopped cabbage squeeze of lemon and oregeno before serving. Makes 6 servings. Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.
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Post by Greg C. on Aug 31, 2010 18:15:41 GMT -5
Getting back to the Indian food discussed in this thread, I am becoming a regular at the Indian restaurant I told you guys about. I go with my family once every two months or so, but I brought a friend who is a vegetarian and he loves it, so I go with him like once a month. It's been adding up to a free meal every now and then.
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Post by neferetus on Sept 1, 2010 16:47:06 GMT -5
So what's your favorite dish there? Do you like the hot vindaloos?
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Post by Greg C. on Sept 2, 2010 10:16:03 GMT -5
So what's your favorite dish there? Do you like the hot vindaloos? I'm still a fan of the masala's. I get chicken tikka masala every time I go and it doesn't get old. And who ever is there we usually end up sharing anyway. My mom gets a saag of some sort and my dad likes the regular chicken tikka.
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Post by neferetus on Sept 4, 2010 21:19:53 GMT -5
Making me hungry. Unfortunately for me, the nearest Indian restaurant is in the far outskirts of San Antonio.
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Post by Greg C. on Sept 6, 2010 11:32:01 GMT -5
Other than the one I go to, they really are few and far between. The town of Edison which is about forty minutes away, has a large Indian population and there are tons of restuarants there. But there aren't many between us and them.
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Post by neferetus on Feb 4, 2011 18:28:50 GMT -5
Although this thread is about ethnic food, I thought it would also be interesting to discuss regional foods. Is there any dish from your particular area that is peculiar to that area alone?
Back in California, we had some. Sourdough bread, for instance, came from back in the goldmining days of the 1850's. Seems a miner had let his dough set for too long before baking and the resulting loaf came out sour. He like it and let others try it. Soon, sourdough bread was the rage of mining camps and the miners themselves even became known as "Sourdoughs" for their love of this bread. The miners are supposed to have taken a culture from the original loaf and infused it into their new loaves. Legend has it that the sourdough bread produced in California even to this day can trace its origin back to that one miner's "mistake".
My second favourite cheese (to Cheddar) is Monterey Jack cheese and is credited to David Jack, another early Californian from the 1850's. A dairy Jack owned along the Salinas River produced a cheese originally known as Queso Blanco, first made by the Franciscan padres at the nearby Mission San Carlos Borromeo de Carmelo. As Jack's dairy went into partnership with other regional dairies, the cheese was mass marketed, which came to be known at first as "Jack's Cheese", and eventually "Monterey Jack". There are competing claims to the origin of the name "Monterey Jack" cheese, including one by Domingo Pedrazzi of Carmel Valley, who argued that his use of a pressure jack gave the cheese its name.
Many Americans' favourite "Chinese" dish, Chop Suey, is not Chinese at all, but originated in the 1860's when Chinese laborers working on the U.S. transcontinental railroad and Chinese immigrants in San Francisco needed a cheap, simple dish to keep them going. ( One of the dish's main ingredients, bean sprouts, could be grown overnight.)
So, there you have it. Now, let's hear some food stories from your region.
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