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Devilled Eggs
100% underrated
100% underrated
The food rating thread
- Thread starter Cruyff14
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I make a great one with toasted slivered almonds,bacon and garliky mayo
goes well with pork chipolatas
They used to serve it at Rockmans Regency we would have it when going to the theatre
My mother made it the ol style northern euro way.
Bits of apple in a potato salad. Eggy. Excellent.
I miss it and any potato salad I happen upon now sadly lacks in comparison.
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TheBrownDog
- Oct 4, 2007
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I like a good potato salad but have also taken a liking to the sweet potato version and the “no potato” salad (cauliflower)
I also like a Mayo/sour cream base
I also like a Mayo/sour cream base
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coming from a n eastern european family, slavic potato salad (Bramborovy salat) often has gherkin for added flavour, apple for crunch and acid, red onion for kick, tomato for interest, eggs for fullness and 50/50 mayo and either sour cream or better yoghurt. oh and top quality leg ham.
It is a heavier, creamier and more flavoursome version of potato salad.
It is a heavier, creamier and more flavoursome version of potato salad.
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- Aug 13, 2013
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Scotch egg is the best way to have eggs.
Also, schnitzel Holstein is greater then a parma/parmi or whatever you freaks want to call it
Also, schnitzel Holstein is greater then a parma/parmi or whatever you freaks want to call it
Sometimes X2
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but is it Holste, Holsti or Holsta?
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Zucchini. Very underrated. An elite veggie.
- Jun 21, 2008
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Dont mind zucchini at all.
Also love it when people make chips out of them - with crumb etc. Delish! (Grill'd do good ones!)
This a recipe from an Australian Dr living on the Greek Islands on another forum
Corn flour = corn meal.
The three flours are AP or Self raising, corn meal and corn starch
- Jun 21, 2008
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I fell in love with zucchini and egg plant thanks to moussaka and it went from there
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TheBrownDog
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I use zucchini as a layer in lasagna when I make a pasta free one
- May 23, 2019
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I use half and half, need some pasta but a couple pasta layers and a couple zucchini layers helps cut down the calories and is still tasty.
Kebabs are overrated
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Australian ones are... but the genuine, smaller ones you get in Greece are the bomb!
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TheBrownDog
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I use a different vegetable for each layer
sweet potato, egg plant, zucchini, mushrooms and spinach
it’s an Irena Macri recipe - fair bit of work but absolutely delish and my kids prefer it over pasta
Ive had great ones in Greece ,Turkey, Israel, Palestine, India and London.....not so great in Australia
Havent been to Lebanon but I bet they do good ones too
Heres a guy in Sydney with great authentic kebab recipes
I went out and bought the sword skewers for my komado
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