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Post by mnjrutherford on Sept 2, 2009 12:47:36 GMT -5
Kluski noodles? What is a kluski noodle?!?! I adore noodles and pastas and typically make them fresh for soups but this one I've never heard of. I got my stock done last night to late for dinner so it will turn into both soup and gravy for chili relleno tonight.
Chili Penny? Then I suppose it will be "hot tamale"!?!?!?!? ROTFL
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Post by lavandulagirl on Sept 2, 2009 15:33:50 GMT -5
I think klusky noodles are soft egg noodles. The Mennonite store in Harrisonburg had them all the time.
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Post by Penny on Sept 3, 2009 5:48:32 GMT -5
Chili Penny? Then I suppose it will be "hot tamale"!?!?!?!? ROTFL Yep....there were a "few" peppers that went into it  |
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Post by Jim on Sept 3, 2009 8:19:40 GMT -5
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Post by Jim on Sept 3, 2009 8:21:48 GMT -5
What my grandma makes as kluski are something totally different. She makes them more like southern dumplings or sliders. I love them but for chicken soup I like the bagged noodles like in the link above.
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Post by mnjrutherford on Sept 4, 2009 11:52:59 GMT -5
mmmm... Ya just gotta love noodles and all their variants huh?
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Post by Jim on Sept 4, 2009 13:31:39 GMT -5
I love carbs in all of their delicious forms.....noodles, breads, rice, ect.....lo
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Post by bunkie on Sept 5, 2009 8:52:49 GMT -5
hey, no one mentioned 'butter' on grits???! mmm mmm good! ;D ............What's your favorite cornbread recipe? I'm a real fan of the kind baked in an iron skillet.... lav, i'm always experimenting with new cornbread recipes. last time i put in some real corn, cause it was ripe, and it was really good! i most always use a cast iron skillet too. i also feel just a 'teensy weensy' bit of fall in the air johno, tho i'm hoping for a late frost cause the winter squash need more time...even tho i have blankies for them if need be. my oven's broke too and so am using our solar oven and a counter top convection one. am picking a bunch of Yellow Ruffled tomatoes today and stuffing them with a rice, onion, pepper, beef, kitchen sink filling. sort of a slow heaading-into-fall from summer meal. |
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Post by mnjrutherford on Sept 6, 2009 13:03:22 GMT -5
We had grits for brekkie this morning. Bacon grease, salt, pepper, and some sharp hoop cheese. Scrambled eggs, thick sliced hickory smoked bacon, and rosemary slab bread rounded it out. I had to leave some on the plate for later.  I made chilie relleno earlier in the week Penny. YEOWCH! Them poblano's were HOT! I'm gonna take a cue from an earlier thread on the Bull's Horns peppers that were supposed to be sweet but turned out hot and make sure that next year's plantings go into better soil! However, what is left of this years crop is going to be allowed to ripen, then get dried and ground for a seasoning blend. Carbs are important to our diets. That's why we love 'em so much. I'm always trying and testing new noodle ideas. This week I made "butterfly" cookies. It's unleavened dough to which I added sesame seeds. Rolled it out thin, cut into strips, deep fried then dunked into honey syrup as I pulled them out of the hot oil. Oh man! Talk about YUMMO! Fried noodles, boiled noodles, rice noodles, wheat noodles, yam noodles, steamed noodles, stuffed noodles.... Didn't Dr. Seuss write a book on the subject? |
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Post by lavandulagirl on Sept 6, 2009 13:34:18 GMT -5
We enjoyed bunuelos this morning... they remind Andre of his childhood. His Sephardic Jewish heritage comes out in fried matzo donuts. How lucky are we? A little honey, a little powdered sugar, enjoy with strong coffee... AWESOME!
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Post by mnjrutherford on Sept 6, 2009 17:34:56 GMT -5
Bunuelos?!?! ::sigh:: I am SO gonna not like you for about 10 minutes! ::pout:: I adore bunuelos. The ONLY time I've ever eaten them was 32 years ago when I was 18 years old and my dad took me to Spain at Christmas time. There was a tiny shop and a woman grabbed a handful of dough and squeezed it through her fingers like milking a cow, dropping the little blobs into hot olive oil. We got ours in a paper cone and they were sprinkled with coarse beet sugar. Oh they were wonderful. I'd love to hear more about Andre's cooking. I'm familiar with Ashkenazim cooking, but not with Sephardi.
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