[nicneufeld]

I'm a sucker for pairing cultural distinct brews with their native cuisines, so I may have to brew a tej and try my hand at Ethiopian.  It honestly doesn't look profoundly different from many Indian styles of cooking.  But I just sunk 60 bucks at the Indian grocer, I'm in no position to spend a bunch buying gesho and teff online! 

Fish fry went well...the chickpea batter wasn't the best fish batter but the fish was quite tasty, consumed together with leftover cooked down toor dal (which was quite heavily seasoned, and acted almost like the "seasoning" to the whole meal), fried onions, and basmati. 

Tonight, pierogies and Luksusowa potato vodka, and The Hunt for Red October on DVD... 

[capozzoli]

Ah, The Hunt for Red October.

Clearly plagiarizes 20,000 Leagues Under The Sea.

Wouldnt Pelmeni? be more appropriate?

[nicneufeld]

Oh, probably, but........they don't have pelmenis in my supermarket freezer section!

Yes, hanging my head in shame, but its more of a fast food thing.  Been doing a lot of cooking in the past week or so, this is an equivalent of ye olde frozen pizza.

[capozzoli]

I know what you mean.

Hey, some of my favorite pizza is frozen. Ellio's Pizza, you guys have that around there? May just be a local thing.
Good wholesome ingredients. Its kinda a reminds me of being a kid thing. 

[bluesman]

Yea...I just got done bottling a Wee Heavy. It's a job. That's why I only bottle a couple of times a year. I keg everything else. Kegging is so much easier. Did you ever consider kegging?

I roasted some beef today. Traditional method in the oven. Turned out really good.

Grilled sausages and made lentils with pretzels and mustard last night. Great German meal. I love German food especially with beer!

[gail]

Nalaznici? Is that Ukrainian?
 

Polish, actually (so the correct spelling of "nalasznici" is a mystery to me, along with most Eastern European words).  The technique of making injeras sounds so similar but the texture is totally different.  The "cold sponginess" of the injeras I've had is a curiosity but works so well with the spices and texture of the food.  I am not yet at a point where I cook Ethiopian food but I certainly enjoy eating it.  Many of the dishes are very reminiscent to me of good Southern African-American food that I've had when visiting relatives in the Southern US.  I'd love to try tej and will likely try to make a small batch one day.  Let us know how it turns out if you give it a go.
Bottling can be a pain, especially when you have a lot to catch up on...I have a hard time even bottling those beers that I know would be better as bottled conditioned, aged brews when I have the luxury of kegging.  I'll never go back to bottling everything.
Thanks for the info, Cap.
Gail

[narvin]

I know what you mean.

Hey, some of my favorite pizza is frozen. Ellio's Pizza, you guys have that around there? May just be a local thing.
Good wholesome ingredients. Its kinda a reminds me of being a kid thing. 

As in, the cardboard rectangle pizza?  Makes me think of school lunch... *shudder*. 

[nicneufeld]

Ahhh, I loved our school's rectangle pizza!  With the small cubes of pepperoni instead of slices?  

Edit: Behold its glory!!!

[dbeechum]

Oh god, they had that stuff at my highschool.. crap.. in '89.

Oh so, so terrible..

[bluesman]

Oh god, they had that stuff at my highschool.. crap.. in '89.

Oh so, so terrible..

+1

It looks alot better than it tastes. I give it a 2 out of 10 for taste.

[dbeechum]

It took me years (ok, actually a few months of living in Boston) to get over my fear of pizza after that stuff in high school!

[nicneufeld]

Oh, I still have fond memories.  They also had a hexagonal "Mexican pizza" that was also awesome!  I mean, awesome, in this terrible quality food way, the same way a can of Milwaukee's Best Light (or those awful nachos with the fake cheese you pay five bucks for at a stadium) might have some sort of amusing/pleasing appeal.

[capozzoli]

I dont care what you guys say Ellios is good. Not sure what brand of rectangular pizza you guys had.

http://en.wikipedia.org/wiki/Ellio%27s_Pizza

Is it the best pizza, certainly not. But I like it better than half of the s***ty pizza shop pizza that is out there.

I like it with Vietnamese chili garlic sauce slathered all over it.

Makes good pizza sandwiches too.  Take two slices put one down and stack on some salami roasted peppers and fried onions. Then top it by putting the other slice cheese side down on top.

MMM good stuff!!

Another big thing around here was pizza rolls. Delis would make them. Usually for a dollar or two you could get an Italian roll with garlic olive oil sauce and cheese melted in the oven. Oh man that brings back some memories.

[smurfe]

Wow, I have been away from the boards too long. Great looking stuff here. Capozzoli, I bow to you. You posted some fantastic looking delicacies. Even the octopus, I love it. The pig tongue intrigues me. I have never had that. I love cow tongue though.

Haven't cooked much of anything new lately. Did see a mention of Gyoza here earlier. I made them recently and was advised this next weekend I will be making them.



Been making Shrimp and Grits a lot as well.

[novabrew]

Uhm, shrimp and grits.  Got a good recipe to share?