The Velvet Curtain
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How about some fermented shark and a shot of unbranded Icelandic Schnapps.
Mine would not have qualified for this challenge as I'm sure I've posted the recipe before elsewhere on this site.
How about some fermented shark and a shot of unbranded Icelandic Schnapps.
I'm not sure you have. i did a search for Aloo Matar and it didn't come up. Did you call it that? If you can be bothered go to your profile, click on 'postings' and then scroll to the foot of the page and click on 'show all threads'. There are quite a lot!
But your recipe must be different to mine, as yours has tomatoes in it. Go ahead and post it.
I don't worry about the sell by date if I put it in the freezer as soon as it gets home. Freezing adds about 6 months.A sirloin steak which I found in the freezer and which was past it's sell by date. I intentionally overcooked it just in case.
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That would be the creme freche that was originally in the tubSounds good to me. What is the 10% on the tub referring to?
I like all!All of the talk about favorite cheeses in another thread got me to having a taste for cheese. Tonight's supper was a cheese board with salami and prosciutto, a fruit platter, and crudites, along with a selection of crackers. Neither one of us thought to run and get a baguette until the food was on the table. Next time...
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The smoked Gouda in the upper-left corner of the board is from a dairy farm about 50 miles from us, although I bought it in a local grocery store. One of these days I'll remember to check out the fromagerie right in our own town.
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By the way, all three patterned plates were my Mom's, some of which are her Mom's - and probably her Mom's before her! The top-center with the fruit is marked "Austria" while the green-edged with vegetables and the pierced edged one with crackers are marked "Germany".
How about some fermented shark and a shot of unbranded Icelandic Schnapps.
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It doesn't matter now as @Elawin beat me too it.
[I did the search also and found nothing, but that doesn't prove that there isn't anything]
It's an old Icelandic method leading to a very strong and unique taste. The stuff up here in the north of the country isn't too bad, the really rancid stuff they get the tourists to try in Reykjavik.Fermented shark?