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Unread 03-25-2012, 06:32 PM   #1141
Mangochutney
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Quote:
Originally Posted by ShinobiXikyu View Post
Even Nepalese yaks-milk cheese.
I was lucky enough to obtain some of this several years ago; I'm just going to say that if you like tasting and smelling yak at the same time, it is the cheese for you. I didn't finish my piece but I regret that now, I think it would have made a pretty good red-wine fondue. With more red wine on the side. Because of yak.
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Unread 03-25-2012, 06:40 PM   #1142
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Thanks for the warning; i didn't think yaks had that much odour to them. Still, I wouldn't pass up the opportunity to try it. Did you get that super-hard cheese that you chew like gum, or the soft stuff?
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There is a vibe here that says "We're in this together! Through thick and thin fabric! Through cold water washes and burning hot irons! Though we might super glue ourselves to our projects, cut holes/gashes/oh-god-mom's-gonna-kill-me into the dining room table, we will stand strong together. Unless there is a 75% off sale at the Fabric store. Then you're on your own. And get the hell out of my way." <3
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Unread 03-25-2012, 06:40 PM   #1143
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I just made Tres Leche Cupcakes for a potluck at work tomorrow. Made with home made whipped cream as well

Also, I'm making Mango Bourbon Pulled Pork Sandwiches for dinner.

My favorite thing to make, and is requested at every party I go to, is my Peanut Butter Maple Bacon Fudge. ♥ It is amazing.
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Unread 03-25-2012, 06:43 PM   #1144
Mangochutney
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Originally Posted by ShinobiXikyu View Post
Did you get that super-hard cheese that you chew like gum, or the soft stuff?
It was the soft stuff, or at least not rock-hard. About the texture of a sharp cheddar.
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Unread 03-26-2012, 01:24 PM   #1145
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Shinobi: If they have it, I highly recommend gjetost, a brown Norwegian goat cheese that's vaguely sweet. I like it sliced and then rolled into balls until it's soft, but it's also amazing sliced as a side to strawberries or raspberries, or layered on top of buttered toast.

I made amazing chicken strips last night. All homemade and southern-style, and I even used dark meat for my chunks. Also, chocolate chip cookies. I messed up and forgot to put in brown sugar, instead using all white, so I added molasses to make up for it. I added too much molasses.

But it only made it better.
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Unread 03-26-2012, 09:08 PM   #1146
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I THINK I've heard of that, actually. Too bad there's no sizeable Scandinavian population around here, because I really want to try a lot of the foods. (Icelandic, Swedish, Norwegian, Finnish, Danish, etc.) ....minus such creeptastic dishes as smalahove, sviđ, surströmming, and hákarl. (sheep's head, sheep's head again, a sort of REALLY smelly preserved fish, and fermented Greenland shark....)
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There is a vibe here that says "We're in this together! Through thick and thin fabric! Through cold water washes and burning hot irons! Though we might super glue ourselves to our projects, cut holes/gashes/oh-god-mom's-gonna-kill-me into the dining room table, we will stand strong together. Unless there is a 75% off sale at the Fabric store. Then you're on your own. And get the hell out of my way." <3
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Unread 03-27-2012, 02:14 PM   #1147
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I can get you some of the recipes for the stuff you can prepare at home, if you'd like. They're straight from my grandmother, who spent a great deal of her life living in Norway. Most of the recipes aren't too hard and can use substitutions. They all involve loads of butter and cream.

And you mentioned creeptastic dishes and didn't mention lutefisk? None of my Norwegian family will even touch the stuff, despite the "traditional" tag it has.
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Unread 03-27-2012, 02:28 PM   #1148
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I come from a pretty large Mexican family, so my mom has a lot of recipes that came from her parents.
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Unread 03-27-2012, 03:23 PM   #1149
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I told my brother I would bake him a vegan dessert. Now I just got to decide what to make him....
There's a chocolate avocado cake I've been meaning to try. I hear the cake itself is fantastic, but the frosting might be a bit of an acquired taste unless you're really into avocado.
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Unread 03-27-2012, 09:20 PM   #1150
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And you mentioned creeptastic dishes and didn't mention lutefisk? None of my Norwegian family will even touch the stuff, despite the "traditional" tag it has.
ehhhhh, I really want to try it. I'm not so repulsed by the sight of it that I'd refuse to try it. Unlike with half a boiled sheep's head. ...and I handled durian, smell-wise...

(and yeah, nothing particularly exotic in my family. Mostly English ancestry and no more recently than the early 1900's, so pretty well no "ethnic" foods.)
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There is a vibe here that says "We're in this together! Through thick and thin fabric! Through cold water washes and burning hot irons! Though we might super glue ourselves to our projects, cut holes/gashes/oh-god-mom's-gonna-kill-me into the dining room table, we will stand strong together. Unless there is a 75% off sale at the Fabric store. Then you're on your own. And get the hell out of my way." <3
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Unread 03-28-2012, 11:30 AM   #1151
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You know what I want but I cannot have? Scotch mints <3 Or fries. I love fries with a burning passion that will last for all eternity <3.
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Unread 03-28-2012, 01:55 PM   #1152
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Originally Posted by ShinobiXikyu View Post
ehhhhh, I really want to try it. I'm not so repulsed by the sight of it that I'd refuse to try it. Unlike with half a boiled sheep's head. ...and I handled durian, smell-wise...

(and yeah, nothing particularly exotic in my family. Mostly English ancestry and no more recently than the early 1900's, so pretty well no "ethnic" foods.)
The look is fine, it's the curing in lye that gets me. My family on both sides are relatively new to America (one to 2.5 generations, not counting us grandkids), so we still have a bunch of recipes. One side is Norwegian, the other is Italian. I am surrounded by delicious.


In food news, I made beer-battered cod (again), but this time paired it with a home-made sweet and sour sauce. Amazing. The sauce was made with my dad's homemade vinegar made from his own red wine. Stuff's so good you can drink it straight. As the base for sweet and sour? Divine. I want more, but I don't want to use the entire bottle at once.
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Unread 03-28-2012, 02:07 PM   #1153
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Yeah, I've been told the lye in preparing it is the harder part. It apparently smells really strong,or is an absolute bitch to clean up afterward and will ruin silver tableware, and isn't really that good for your teeth either, right? Regardless, I'll try it if I get the opportunity.
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There is a vibe here that says "We're in this together! Through thick and thin fabric! Through cold water washes and burning hot irons! Though we might super glue ourselves to our projects, cut holes/gashes/oh-god-mom's-gonna-kill-me into the dining room table, we will stand strong together. Unless there is a 75% off sale at the Fabric store. Then you're on your own. And get the hell out of my way." <3
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Unread 03-28-2012, 09:53 PM   #1154
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Grilled Chicken Tostada Salad mmmm it's like one of those taco bowls with stuff in it, so good
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Unread 03-29-2012, 09:34 AM   #1155
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I'm going to have a go at making some chocolate and hazelnut brioche. I don't have a bundt pan, so I'm going to use a couple of loaf tins and hope for the best.
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