There are two other types of traditional Persian Kebab: This is called "Soltani" (Kingly). It is an integrated part of lamp and is not mashed. Usually it is served along with a Koobideh kebab: Another type is called "Kenjeh kebab". It is the pieces of lamb that usually are held in yogurt, mashed onion and some spices for a while and then is grilled, but somebodies grill it directly:
I bet these made all hungry, among me! hahaha Despite my intense desire, I don't access to these tasty foods because at present my wallet is like my pockets LOL
I have finally recovered from my food-laden, romantic whirlwind trip to the Windy City with Mr. Kelly. I'm making a beef stew with red wine and root veggies, served with popin' fresh biscuits. And later this week? THANKSGIVING
It’s steak night at our house, with ... what else? Steak Fries. And Bob Evans has this six cheese macaroni thing in stores; pepperjack, cheddar, monterey jack, provolone, mozzarella, and romano. We’ve been trying to cut out some of the processed/prepackaged food substitutes, but this is some good shit, Maynard.
Green Thai curry tonight, and making my yummy Pad Thai later this week. I like to pretend I live on a sunny, warm Thai island “finding myself”; as opposed to the pissing-wet UK where everyone’s second word is either “Brexit” or “John Lewis” right now. (Don’t get me wrong, I love the UK, I just need another holiday)
Loaded Baked Potatoes. Ham, bacon, broccoli, cheese, habanero peppers, Salsa, a dollop of sour cream.
Roast chicken, roast butternut and steamed carrots, broccoli, cauliflower, string beans and corn. Served with gravy.
I cooked chicken soup that was very delicious, nonetheless it was little and now, at midnight I'm hungry again!
Stuffing is an abomination before the Lord and stuff. It is evil stuff. And you're certainly not going to improve it by adding oysters. Oysters are, in Dave Barry's words, "of the phlegm family."
That sounds really good. I haven't had chicken stew in forever, think I'll whip some up today. Also need to make fruitcakes for holiday gifts, so it'll be another afternoon in the kitchen for me. I've managed to lose just short of 17 pounds (a smidge under 8 kilos) on this diet, so I'm happy and confused to say that some of my clothes don't fit so well anymore because they've gotten too loose. But I know the solution to that problem, if I need it.
Personally, I agree. But I wasn't sure if this was a 'safe space' for seafood eaters. Living in the midwestern USA, I like my seafood to taste as much like the cardboard box it came frozen in as possible. (And preferably, in a 'stick' shape). My wife's family has a Thanksgiving tradition of "Oyster Dressing" On Thanksgiving day, that crap makes me grateful that I won't have to eat it for another 364 days. (or 728 days if we don't go to her family's 'Thgv" get together the next year!) Regular stuffing is rendered edible by covering it in enough gravy that it has the consistency of half melted ice cream.
The turkey exists solely to provide flavor for the stuffing, by Jove! You're also disinvited. Hmmf! Too much sage, I'm not used to using the stuff except to season the turkey so it properly seasons the stuffing before being unceremoniously catapulted off the balcony into a nearby rice paddy. Stew is still edible though. Just very sagey.