DIR Return Create A Forum - Home
---------------------------------------------------------
Even Greener Pastures
HTML https://evengreener.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: General Discussion
*****************************************************
#Post#: 14580--------------------------------------------------
Re: Questions about Meat and Garlic
By: Nikola Date: April 20, 2019, 8:50 am
---------------------------------------------------------
[quote author=Alharacas link=topic=979.msg14572#msg14572
date=1555758474]
For those of you unfamiliar with Leberkäse, the traditional
Bavarian version does not contain either liver or cheese, so no
need to shudder. It's a kind of paté, either sold as cold cuts,
or eaten hot. The takaway version means you get a thick, hot
slice in a fresh roll, slathered with sweet mustard (a very,
very distant, nutbrown relative of the yellow paste commonly
known as mustard).
[/quote]
We like eating meatloaf the way you eat Leberkäse, in a fresh
roll, with mustard. Or with potato salad. Anyway, I like that
you're so insistent on not calling it meatloaf and calling it
after two things that aren't in it, makes sense.
#Post#: 14581--------------------------------------------------
Re: Questions about Meat and Garlic
By: Terecia Date: April 20, 2019, 8:56 am
---------------------------------------------------------
It takes a lot of courage for me to take part in this
topic. I can feel my digestive organs are shouting at me right
now, commanding my brain to stop reading and giving comment.
:'(
Nevertheless, in the name of English learning, here goes
nothing:
[list type=decimal]
[li]Is ground beef sold in your country?
No. In the fresh market, you should ask the butcher to
ground it, which I think one should do it at home (no one knows
if the butcher has ever washed it)
Yes, there is in the supermarket. You can buy the pre-packed
one or ask the butcher to grind the new one. I think the price
would be slightly expensive.[/li]
[li]Traditional Indonesian dishes are famous for the richness of
spices. Garlic is one of the most essential spice. I even made
and store my own garlic oil, just to season a simple dish, like
a sunny side up egg.[/li]
[/list]
#Post#: 14583--------------------------------------------------
Re: Questions about Meat and Garlic
By: Terecia Date: April 20, 2019, 9:19 am
---------------------------------------------------------
If you don't mind, I'd like to introduce one or two
Indonesian traditional dishes that use ground beef.
[list]
[li]Dendeng Age (Spiced Ground Beef)
[img width=200
height=300]
HTML https://dailycookingquest.com/img/2016/09/dendeng_age2.jpg[/img]
It's made of a lot of spices. There are Indonesian bay leaves,
galangal, tamarind (need the juice of it), a paste of mixed
spices such as shallot, garlic (4 cloves), coriander, and cumin.
The colour of the dish looks brownish because it has palm sugar,
sweet soy sauce in it. It is cooked in coconut milk for an hour.
It is a good companion dish to go with nasi gurih (savoury
rice), but it is also perfect even with regular steamed white
rice. If you want it hot, you can always add a couple of bird
eye chillies. [/li]
[li]Sate Pentul (Minced Beef Satay)
[img width=200
height=300]
HTML http://indonesiaeats.com/wp-content/uploads/2010/07/Sate-Pentul.jpg[/img]
This one is like kebab, only smaller. The spices you need are
shallots, garlic (4 cloves), nutmeg, coriander, cumin. You grill
it and serve it with sambal kecap (Indonesian homemade
condiment)
[/li]
[/list]
So, as you can see from the recipes above, garlic is a must
in Indonesian cuisine.
#Post#: 14594--------------------------------------------------
Re: Questions about Meat and Garlic
By: NealC Date: April 20, 2019, 10:18 am
---------------------------------------------------------
Wow, those Kebabs look and sound so wonderful!
[member=8]Chizuko[/member]
I read a book by a US Prisoner of War who spent a large part of
World War II in a Japanese camp in Korea. He said the Japanese
guards called the Koreans "Garlic Eaters" and would not eat
garlic themselves because of the Japanese standards of
cleanliness - they did not want to smell like garlic the next
day. The prisoners were able to get Korean garlic in by the
truckload and supplement their rations because the Japanese
would not eat it at all. :-)
And about your husband, you should know if he is a vampire --
check your neck!!!
*****************************************************
DIR Previous Page
DIR Next Page