Dear Hammer, it is not a kind of cheese at all. Its process is different with cheese wholly, though some villagers mix that with cheese and produce a delicious sour cheese. But as for you said:"...made by separating curd and whey from yoghurt", it seems to be the same "fresh Kashk" that we call it "Lorak" in Shiraz ( or maybe in some other cities). Of course another production is extracted from Kashk that is called " Ghareh Ghuroot"! It has a brown- yellow color that you can see that on top of the Kashks. It is sourer than Kashk and has an amazing taste and flavor that I can't describe it. The GG that is made from sheep's milk is so much better than the milk of cow. Due to its sour taste it is not capable to be eaten too much. Some people eat a small piece of it for fun or to excite their appetite. It is used in some foods. However, I think you can find origin " Kashk & Badenjan" just in some Iranian restaurants, in America, Europe or other lands.
Oh Bobby, we both are right! I was talking about shrimp along with its solid skin and your purpose was a shrimp without skin. A fresh shrimp should have a pink skin. If its skin turns into grey, then it will not be fresh. You also did mean a shrimp without skin is grey and when is cooked in water turns into pink. That is right
Well, I haven't any recommendation herein because liqueur is considered as an entertainment in some cultures but as you pointed it generates some problems. But as far as I know a group of people (whether in America, Europe or other lands) are not agree with liqueurs and have left drinking. It can be a good decision for health and safety. When I had gone to the Indian restaurant (I told its story in one of my posts- It was before the Islamic of Iran) and the waiter brought me a tray of chicken dish and vegetables, he also brought me a big glass of yellow wine that a lot of foam was on it. Despite I was not religious at the time, I said to the waiter, I don't drink wine and he took it back. Sometimes drinking wine is risky, especially when somebody is driving, especially with the new light cars that are rapid and run fast. I saw in a footage a drunken man fell in the railway of the speedy trains while a train was approaching the station. A black guard who was there noticed the boozy guy. He ran toward the tipsy man and carried him to a safe place immediately. However, replacing liqueurs with fruit juices, ice-cream or other entertainments can be a good decision
This is not an overstatement. The shrimps of Persian Golf are the best and most delicious shrimp in the world. Please look at the fresh shrimps (they are raw) how amazing pink and orange color they have?! Their taste an flavor is amazing as well. As you see the color of fresh raw shrimps of Persian Golf is pink or orange. cooked with water fried
If spiced 'properly', that could pass for Chili-Mac! BTW, there is no difference between Chilli and Chili, but in the USA, people have their spelling opinions that are rooted in the same beliefs as to how Bar-B-Q is supposed to taste.
I finally made that lettuce burger I was meaning to do... Turned out/tasted better than I thought. I would do this again. The only downside to my mozzarella burgers I made that time was, those felt like it would induce a heart attack.
The leftovers I had the day after Sunday /yesterday (cooked it Saturday night, today is Monday) was really nice too...
I made corn chowder for a guest, who it turns out isn't coming after all. Ach well. So I ate some of it myself. My husband is still working his way through his lamb and barley soup he made yesterday, which was delicious. Real 'Scotch broth.' But we've got a lot of soup around just now! I also just finished making spiced peaches in brandy to go with my Christmas tourtierre meat pie. They have to age a bit in the spice and brandy. So they're sealed in a jar in the back of the fridge. I'm all in the mood to get stuck into my Christmas baking, but it's too early to bake my cookies, etc. Drat. I can bake my biscotti though. Maybe tomorrow.
Balls for me today. Spicy Italian meatballs to be precise. Trying to clear down the freezer for the festive onslaught so I defrosted a punnet of minced pork; by the time I'd made it into meatballs, cooked them in a sauce with garlic, herbs, a couple of red onions, half a dozen carrots, sugar-snap peas, tomatoes, and aubergine... there is far more than I can eat in a few days so I will have to freeze it It will take up far more room than the punnet of mince!
Tonight my dinner is a very sweet pure grape syrup that I mix it with vegetable oil, boil it for 30 seconds, and then mix it with thin flat bread and then eat! This food has hot nature and is compatible with my cold nature. Tonight, I chose the food for this purpose. The syrup is produced from a kind of Shiraz grape that is called "golden grape". This particular grape is soft, watery and very sweet and hasn't any core. Previously Shiraz people used sheep's milk oil (it was extracted from butter of sheep) instead of vegetable oil that had an excellent natural smell and flavor. The various grapes of Shiraz. The grape on the top is golden grape
It retained its taste and texture for the most part, but the flavour when dipped in garlic mayo / ketchup and cheese with fries on the side was like that of a big mac/(with the beef and the lettuce all present and accounted for in there). It's like a big mac, but, instead of having the lettuce on top, it's in patty. My friend bought me that lettuce and gave me lettuce burgers, I didn't really know what they were, but when I made what I made, I used the hashtag #lettuceburger for what I made, because I'm calling them either Lettuce Burgers or Let Us Eat Burgers (Maybe the former), I saw everyone and their mother was putting what my friend made, which is a beef patty in lettuce instead of buns. Not gonna lie, love my friend for doing that, but, I'm going to make my lettuce burgers again, might even make her some if she's around. I feel it's a stroke of genius on my part putting the lettuce in the patty like that; all sorts of yucky burgers on the market like with chilies added that I tried, like, OTT with your ingredients there makes it yucky; what I made, with my mozzarella burgers (though felt it would give me a heart a attack if I ate too many of those), and the lettuce burger (I seem to have created) were tasty - and went a subtle but booming less is more approach instead of what the market does putting chilies in and everything ruining the taste. https://www.sainsburys.co.uk/webapp/wcs/stores/servlet/gb/groceries/sainsburys-three-chilli-burger--taste-the-difference-340g?langId=44&storeId=10151&krypto=88wamWk/7s6jrTi1Ha35lTVRHwxAtxOTKpMWQkzLTJ5J0Skj3CNLWKNYjc8Y5YEFtofOhMgn3sxq0cPYigQdC1FFoERW5YxD3mRDiNqV1y7x6peill0rY/vweQt9F0RiyqHoqS6EG1BbVJJudndhBgTEYZRbaE+FIUr6eG5ixww=&ddkey=https:gb/groceries/sainsburys-three-chilli-burger--taste-the-difference-340g I got served these at a family gathering, didn't care for the flavour of these, felt like ingredients for ingredients sake - ruining the flavour. It wasn't even spicy, it was just yuck. - I tried a chili burger recently, AFTER I made my mozzarella burgers but BEFORE I made my lettuce burgers. - I remember feeling proud of my mozzarella burgers when I tasted that awful/stupid burger on the market. - I call it stupid because it wasn't even hot, it just tasted yuck, which, alas, food in the UK from the supermarket often does unless it's from a supermarket called M&S (Marks & Spencer), love my family but that store bought chili burger's a testament to awful British food.
Tonight I had a very corny chicken stir fry. I decided to add corn to Chinese using sweetcorn and mazola oil...
Good grief. That 3 chili burger does sound awful. My very first real job, when I was 18, was working at a 'mom and pop' burger place in the USA. The guy who owned it actually produced his own beef, as he ran a large farm. So you can imagine. The beef was excellent, and it was ground into hamburger on the premises of the restaurant. I learned to appreciate a simple burger. We served the all-beef (no filler) patties with any combination of cheese, ketchup, mustard, hamburger dill pickles, hamburger relish, onion and lettuce. Mayonnaise was also available, but I don't remember people ever ordering it on their burgers at the time. There were no other choices, although you could choose to leave any of these ingredients off. The most popular choice was a cheeseburger with ketchup, mustard, pickle and onion. I still miss those delicious burgers. The notion of putting lettuce into the burger meat itself, before grilling it, never occurred to me. But I think I'll try it. Thanks for the suggestion.
Here's a tip, don't put too much lettuce in, less is more... I didn't even use all the lettuce I chopped up planning to use, I eye balled it, but, I had 250g of beef and just used as much lettuce as seen in the snapshot of the lettuce and the beef before I mixed the two with my hands, (this was after I made the burger meat with the egg), even with what little lettuce I used I had to work a little (not a lot) to get it all to mix, but it paid off, tasted like a big mac as I said/will do it again; it's just an idea I had recently that I wanted to try since burgers come with lettuce anyway right, why not just put the lettuce in the burger? It tasted better than I anticipated, I'd have to do that again.
I haven't figured out how to stop any of my burgers from shrinking yet, this lettuce burger was also me trying to make a mound on the top to prevent this, but, I must have shaped them wrong because they still shrank, but they came out like burger/meat balls but not meat balls, they tasted like a big mac how I seasoned it with condiments and cheese with my fries (a little salt) there and with the beef and the lettuce going on, and was better than the other lettuce burger with a beef patty and lettuce leafs instead of buns because, my one tasted good, but you could hold and dip it with out it breaking apart which happened a lot to that other lettuce burger everyone else is doing with the all beef patty and the lettuce leafs. That funny shape my ones were, were because I thought that's the shape to stop them from shrinking when you cook them, but, that shape proved handy for dipping/eating, which proved well in a burger mixed with lettuce; easy big mac flavours with every bite and dip, but to get that shape, just mix the lettuce with the burger meat, and try and give each patty a little mound so it doesn't shrink. I don't even want to call them burger balls just because I was aiming for my lettuce burger.
