Windigo
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Pork chow mein noodles, Hairy Biker recipe
What did you cook or eat today (December 2022)?
- Thread starter Morning Glory
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I know it’s frequently listed as a good substitute, if that helps.
I lived in South America for 40 years and never, EVER tasted anything as sharp as a proper Greek/Bulgarian/Turkish Feta cheese. Cotija cheese? My kids would go wild about it. I think it lacks flavour, depth and salt.
murphyscreek
Veteran
This looks similar to a dish I made a while ago called tachin joojeh. Mine had a fragrantly spiced chicken filling, but the main feature was to get that hard crust on the rice before turning upside down so the crust was on the outside. In a weird way, it's a similiar effect to that desired crispy rice layer if you make paella properly (socarrat). The dark bits on mine are just a garnishing of sauteed dried cranberries.I managed to get a semi decent photo of the Palestinian Upside Down Rice (even if it is the right way up rice!)
I also raided the garden veg plot for some broccoli (very tasty and as fresh as it can get, cooked within 15 minutes of being harvested.)
So the evening meal. I roasted the Brussels sprouts with S&P plus oil and served them with a touch of balsamic glaze.
There was also a decent portion of raspberries that never technically left the veg plot.
Timenspace
Legendary Member
I loved, loved Bulgarian feta cheese, the real deal. Very salty, rich, creamy when you crush the bite,however I avoid dairy currently. I do not think I know/knew cotija cheese, at least not yet. Don't think I am helpful, just have very nice memories of the feta and the summer vacations with Grandma in Bulgaria...
Timenspace
Legendary Member
one of the rare home cooked, parts of meals...turkey breast Schnitzel...in the last week or more...
this was straight out of the friedge, the second day, and I was starving, so that is why it looks as it does...but still good.yum.
this was straight out of the friedge, the second day, and I was starving, so that is why it looks as it does...but still good.yum.
Well the stuff that I got when I made my shrimp tacos was delicious, sharp and quite salty. Worked very well with the shrimp tacos. I must have gotten some of the good stuff.
It is similar. I generally have some in the fridge. It is crumbly, like feta, but a bit milder.
CD
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This one is meant to be cooked in a wok which is a fundamental problem for me not having one! Lol
I generally don’t like feta at all (that’s how I know cotija is an acceptable substitute
), but I got some Bulgarian feta (from my local small Kroger, of all places) a couple of months ago and found it to be pretty good. 
Man, that looks awesome. Good JobVirginia Ham Egg Cups with air fried chips.
The intention was to submit the egg cups to the Cooking Bites Recipe Challenge (Ham) but these did not turn out to my expectations so I may try again next week.
I grabbed smoked Gouda once by mistake when I made beef tacos. I will never make them without it again.
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