Came here to say this.


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You just lost me when you said figs.
One of the few fruits I don't like.
Fig bread is very popular in Christmas but I cannot stomach it.


Crag_Irons wrote:
We tried a spaghetti squash instead of noodles recently, when making spaghetti. This is the second time, and the squash was better this time. It was not bad in my opinion, but the two little boys did not like it. My little ones never seem to like trying new things.

The kidlet feels the same way about spaghetti squash. He's at that highly suspicious of vegetables stage. When he was little I could get him to eat anything as long as I put curry sauce on it, but sometime around eight years old he got wise to that and decided he didn't like curry anymore. He's thirteen now and he still drowns his food in crushed red pepper and/or tabasco sauce, but totally rejects anything he knows to be a vegetable. Sigh.

On the other hand he loves gluten free pasta. The Kroger brand rice and corn blend pasta is a favorite, but he'll even happily eat Banza, which is made from chickpeas, but only so long as I don't point out that beans are technically vegetables. ;P
Personally I love spaghetti squash. Tossed with some olive oil, parmesan cheese, pine nuts, and a little chopped fresh basil is my favorite way to eat it. My second favorite being plain and topped with a generous helping of chicken mole. :)


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lynora wrote:
Crag_Irons wrote:
We tried a spaghetti squash instead of noodles recently, when making spaghetti. This is the second time, and the squash was better this time. It was not bad in my opinion, but the two little boys did not like it. My little ones never seem to like trying new things.

The kidlet feels the same way about spaghetti squash. He's at that highly suspicious of vegetables stage. When he was little I could get him to eat anything as long as I put curry sauce on it, but sometime around eight years old he got wise to that and decided he didn't like curry anymore. He's thirteen now and he still drowns his food in crushed red pepper and/or tabasco sauce, but totally rejects anything he knows to be a vegetable. Sigh.

On the other hand he loves gluten free pasta. The Kroger brand rice and corn blend pasta is a favorite, but he'll even happily eat Banza, which is made from chickpeas, but only so long as I don't point out that beans are technically vegetables. ;P
Personally I love spaghetti squash. Tossed with some olive oil, parmesan cheese, pine nuts, and a little chopped fresh basil is my favorite way to eat it. My second favorite being plain and topped with a generous helping of chicken mole. :)

Here's a thought. Puree the Spaghetti Squash along with onions and garlic. Mix the puree with Ricotta cheese, and use the mix to stuff large macaroni shells. Bake in the oven, then cover with pasta sauce and grated parmesan.


Pan wrote:
Spagheti Squash is truly great. The ol lady's father is a farmer so we get tons every season! My favorite is when she makes Spanakopita spaghetti squash.

That looks/sounds great.


lynora wrote:
Crag_Irons wrote:
We tried a spaghetti squash instead of noodles recently, when making spaghetti. This is the second time, and the squash was better this time. It was not bad in my opinion, but the two little boys did not like it. My little ones never seem to like trying new things.

The kidlet feels the same way about spaghetti squash. He's at that highly suspicious of vegetables stage. When he was little I could get him to eat anything as long as I put curry sauce on it, but sometime around eight years old he got wise to that and decided he didn't like curry anymore. He's thirteen now and he still drowns his food in crushed red pepper and/or tabasco sauce, but totally rejects anything he knows to be a vegetable. Sigh.

Ahh a kid after my own heart. :)

I was exactly like this for a loonnnggg time, I didn't really eat vegetables until my late 20's, so you might be facing an uphill battle, but don't despair he'll probably get over it, for one reason or another as he gets older.


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John Napier 698 wrote:
lynora wrote:
Crag_Irons wrote:
We tried a spaghetti squash instead of noodles recently, when making spaghetti. This is the second time, and the squash was better this time. It was not bad in my opinion, but the two little boys did not like it. My little ones never seem to like trying new things.

The kidlet feels the same way about spaghetti squash. He's at that highly suspicious of vegetables stage. When he was little I could get him to eat anything as long as I put curry sauce on it, but sometime around eight years old he got wise to that and decided he didn't like curry anymore. He's thirteen now and he still drowns his food in crushed red pepper and/or tabasco sauce, but totally rejects anything he knows to be a vegetable. Sigh.

On the other hand he loves gluten free pasta. The Kroger brand rice and corn blend pasta is a favorite, but he'll even happily eat Banza, which is made from chickpeas, but only so long as I don't point out that beans are technically vegetables. ;P
Personally I love spaghetti squash. Tossed with some olive oil, parmesan cheese, pine nuts, and a little chopped fresh basil is my favorite way to eat it. My second favorite being plain and topped with a generous helping of chicken mole. :)
Here's a thought. Puree the Spaghetti Squash along with onions and garlic. Mix the puree with Ricotta cheese, and use the mix to stuff large macaroni shells. Bake in the oven, then cover with pasta sauce and grated parmesan.

Sounds wonderful. Now I just have to figure out how to make gluten free pasta. Can't get the large macaroni shells premade. Among many, many other things. Making pasta is near the top of the list of new cooking skills I'm hoping to acquire this year. :)


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Kjeldorn wrote:
lynora wrote:
Crag_Irons wrote:
We tried a spaghetti squash instead of noodles recently, when making spaghetti. This is the second time, and the squash was better this time. It was not bad in my opinion, but the two little boys did not like it. My little ones never seem to like trying new things.

The kidlet feels the same way about spaghetti squash. He's at that highly suspicious of vegetables stage. When he was little I could get him to eat anything as long as I put curry sauce on it, but sometime around eight years old he got wise to that and decided he didn't like curry anymore. He's thirteen now and he still drowns his food in crushed red pepper and/or tabasco sauce, but totally rejects anything he knows to be a vegetable. Sigh.

Ahh a kid after my own heart. :)

I was exactly like this for a loonnnggg time, I didn't really eat vegetables until my late 20's, so you might be facing an uphill battle, but don't despair he'll probably get over it, for one reason or another as he gets older.

Yeah, my husband was like this too. But eventually I wore him down and got him to like veggies. ;P

I just keep making the kidlet try them in spite of the awful faces he makes, and occasionally sneak a few into things by way of pureeing them so that he gets good nutrition in spite of himself. :)


Kileanna wrote:
John Napier 698 wrote:
The Game Hamster wrote:
Kileanna wrote:

This is not my favorite bakery but it's a big bread enterprise from Lugo. I tried to search for some of my favorite ones but they are not online.

And this is more or less how our traditional bread looks like.

As you know, I am a fanatic of bread xD

Is that Ciabatta in the second link?
It looks like it to me.

Ciabatta is pure wheat and it has a dry texture.

This one is the traditional bread from Galicia, that is much appreciated all over Spain. It has about 10% rye flour and a kinda moist texture that gives it a special taste. Its name can be roughly translated as «country bread» but it's called Galician Bread outside of Galicia.

Said that, I am not too fond of italian style bread as it is too dry or french bread as it is too soft to me. As there is so good local bread we are very accustomed to an specific style of bread.

I love ciabatta, but I don't make it all that often. I also like rye, so if this is anything like a rye ciabatta, I'm all in.


Lynora, maybe you can stuff gluten free large Rigatoni.


John Napier 698 wrote:
Lynora, maybe you can stuff gluten free large Rigatoni.

Gluten free pasta tends to come in penne, rigatoni, and spaghetti. If you're really lucky you can find lasagna noodles and macaroni elbows, occasionally some small shells. And that's a huge improvement over the last few years, because when I started buying gluten free pasta the choice was spaghetti or spaghetti. :P


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Gluten-free Pasta


The Game Hamster wrote:
Kileanna wrote:
John Napier 698 wrote:
The Game Hamster wrote:
Kileanna wrote:

This is not my favorite bakery but it's a big bread enterprise from Lugo. I tried to search for some of my favorite ones but they are not online.

And this is more or less how our traditional bread looks like.

As you know, I am a fanatic of bread xD

Is that Ciabatta in the second link?
It looks like it to me.

Ciabatta is pure wheat and it has a dry texture.

This one is the traditional bread from Galicia, that is much appreciated all over Spain. It has about 10% rye flour and a kinda moist texture that gives it a special taste. Its name can be roughly translated as «country bread» but it's called Galician Bread outside of Galicia.

Said that, I am not too fond of italian style bread as it is too dry or french bread as it is too soft to me. As there is so good local bread we are very accustomed to an specific style of bread.

I love ciabatta, but I don't make it all that often. I also like rye, so if this is anything like a rye ciabatta, I'm all in.

Here I found a recipe in English for Galician rye bread that is kinda close to the one that I use. You can also put raisins and nuts for a very different kind of bread.

This is the most accurate one I could find for Galician bread (translated to English with Google translate) but it doesn't explain how to get the rye dump, so I'll look for my own recipe when I wake up and post it as it is a pretty simple one.

Both versions (the rye bread and the traditional one) are among my favorite bread types.

Now back to trying to get some sleep xD


Maybe someone can help me with this what are the little round peices of bread called their kind of stretchy and look a bit like a pancakes I think its is greek Time I had it it was with humus and lamb. It was used in a wrap.


Pita bread or greek flatbread, I suppose.


I don't think its pita bread. looked up pictures of the Greek flatbread look similar-ish. Is it kind of stretchy?


What do you mean by sketchy? Sort of rough?

It could also be turkish instead of greek and be a lavash or yufka? Those are similar to a mexican tortilla.


Stretchy = elastic,or flexible


I kept reading sketchy lol.
I know what stretchy is.
Yes, it is. Clearly you are talking about some kind of flatbread but many varieties are really similar.
My take is some kind of wheat flatbread similar to a tortilla.


.this thread is off topic...

*grumbles*


Wait what topic?


Sissyl wrote:

.this thread is off topic...

*grumbles*

What's wrong with it?

We just «expanded» the topic a bit xD


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Should be titled "Food times in spicy octopus and siesta land", shouldn't it?


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Hey this thread was re-purposed from a spammer!


Sissyl wrote:
Should be titled "Food times in spicy octopus and siesta land", shouldn't it?

Forgot about bread!


True. But then it gets too long.


Dalindra sort of hates this thread. Everytime he sees I have posted something on it he asks: «Are you still talking about food?»
My answer is: «Yes, the thread is now about food»
He just says OK and doesn't even bother to look at it.
He likes eating what I cook but not talking about what I cook. He neither understands why people enjoy talking about food.
I was the same as him before I learned to cook.


I like to learn about foods I would like and tricks to cooking them. plus sometimes I just talk just to talk.


Sissyl wrote:
Should be titled "Food times in spicy octopus and siesta land", shouldn't it?

By the way, the spicy octopus thing is very serious here.

Our main local festivity is all about spicy octopus. The main resraurants set tenporary places at the street where only spicy octopus with boiled potatoes and bread (often baked using the octopus boiling water instead of regular water) is served. People come from many places in Spain to eat it.

Lugo is also called «the Turnip Land» because turnips are planted everywhere and their branches used in our iconic dish: the galician broth. The roots of the turnip are fed to the pigs as we don't have a tradition of eating turnips, just the branches. Are we weird or what?

We also have a witchcraft tradition, and we celebrate the summer solstice jumping over fires. In that celebration a special alcoholic drink called «queimada» (meaning literally «burned») is prepared on a cauldron reciting a spell.
You can guess why I love witches in the game so much.


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This spicy octopus festival sounds awesome.


Vidmaster7 wrote:
This spicy octopus festival sounds awesome.

There is a fair, free concerts in the streets, a street market where you can buy handcrafted things, illegal inmigrants selling fake things on the streets... and the octopus kettles. It is worse every year but the octopus is still as good as always.

Lately we started a new festivity called Arde Lucus (Burn, Lucus, where Lucus was the name of our town in the time of Romans) where people dress like Romans or Celtics, and there are a lot of Celtic/Roman related events, like gladiators, Roman-like handcrafted items, processions. It's getting much more popular than other festivities.


Vidmaster7 wrote:
Maybe someone can help me with this what are the little round peices of bread called their kind of stretchy and look a bit like a pancakes I think its is greek Time I had it it was with humus and lamb. It was used in a wrap.

Are you thinking of Injera?


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Sissyl wrote:

.this thread is off topic...

*grumbles*

I thought the topic had changed a long time ago, and someone said the title should have been "Came here to eat this". ;)

The thread became like the Travel Channel, and the Food Network in one place. We should talk about the best places to eat as well as the food we like.

I like Kelsey's Steak House. They have great steaks, though I normally get something different every time I go; which has only been 4 times in my life. I also love the ribs at Wagner's Ribs.

A great local experience is to picnic at the Indiana Dunes(as long as it is not windy.)

A place I want to try in Chicago is "Velvet Taco Chicago", it sounds great, though the name makes teenagers laugh; maybe that is why they picked that name.
I have never been to it but I want to go to "The Taste of Chicago".

So there is a taste of local flavor from north western Indiana.

My wife has an allergy to hot peppers of all kinds. The skin on her tongue peels off, she gets hives, very unpleasant. I always have to taste sauces, and food cooked with dry rubs for her. For obvious reasons she is not adventurous with restaurants.


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Arde Lucus sounds like it is worth a road trip. Alas, it takes more than a car to get from here to there.


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Arde Lucus was a great idea. I love it. I have friends who are involved in gladiator fights and I was about to join.

I don't have anything as a favorite restaurant as I don't go out a lot lately. But this is one of the best pizza places I know. The owner is italian and a very nice person. So bad it's on another town.


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Weird swedish foods 1: Lutfisk

Take a codlike fish and dry it by hanging in the sun from a rack. It becomes a woodlike plank. Two weeks before eating it, put it in cold water, changed daily. Five or six days later, instead put it into water with soda and slaked lime for a few days, then five or six more days with cold water. After this, the fish is ready to boil. Done wrong, the fish becomes lustrous and weird. Done very wrong, the fish dissolves - this is not a very good way to make glue.

Traditionally, it is eaten in late december. Swedes typically eat it with white sauce and boiled potatoes, maybe mustard, black pepper, diced eggs. This varies by region in Sweden. There are many who don't like it in Sweden. It exists as a tradition only in Sweden, Norway and Finland.


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Kileanna wrote:

Arde Lucus was a great idea. I love it. I have friends who are involved in gladiator fights and I was about to join.

I don't have anything as a favorite restaurant as I don't go out a lot lately. But this is one of the best pizza places I know. The owner is italian and a very nice person. So bad it's on another town.

Wow, that looks even better than I thought it would.


Sissyl wrote:

Weird swedish foods 1: Lutfisk

Take a codlike fish and dry it by hanging in the sun from a rack. It becomes a woodlike plank. Two weeks before eating it, put it in cold water, changed daily. Five or six days later, instead put it into water with soda and slaked lime for a few days, then five or six more days with cold water. After this, the fish is ready to boil. Done wrong, the fish becomes lustrous and weird. Done very wrong, the fish dissolves - this is not a very good way to make glue.

Traditionally, it is eaten in late december. Swedes typically eat it with white sauce and boiled potatoes, maybe mustard, black pepper, diced eggs. This varies by region in Sweden. There are many who don't like it in Sweden. It exists as a tradition only in Sweden, Norway and Finland.

It makes me wonder how people ever came up with something like this? Did their plans for fish dinner keep getting pushed back. I would have tossed the fish out before I ever got to the point that it was ready.


Dried cod is also very popular in Spain. Specially in the Basque Country. They have great recipes for it. In Galicia it's popular a salt/sweet recipe that mixes desalted cod with raisins. I love it in empanada, but it's great too as a dish itself.
Cod bilbaina is also a very tasty cod dish.


People will eat anything if they are hungry enough. Sweden's history certainly has enough of that. How they figured that particular recipe, though... well, who knows?


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Double Post wrote:
Sissyl wrote:

Weird swedish foods 1: Lutfisk

Take a codlike fish and dry it by hanging in the sun from a rack. It becomes a woodlike plank. Two weeks before eating it, put it in cold water, changed daily. Five or six days later, instead put it into water with soda and slaked lime for a few days, then five or six more days with cold water. After this, the fish is ready to boil. Done wrong, the fish becomes lustrous and weird. Done very wrong, the fish dissolves - this is not a very good way to make glue.

Traditionally, it is eaten in late december. Swedes typically eat it with white sauce and boiled potatoes, maybe mustard, black pepper, diced eggs. This varies by region in Sweden. There are many who don't like it in Sweden. It exists as a tradition only in Sweden, Norway and Finland.

It makes me wonder how people ever came up with something like this? Did their plans for fish dinner keep getting pushed back. I would have tossed the fish out before I ever got to the point that it was ready.

Dried fish was used for centuries, long before refrigeration. Salted, Dried meats were stored in wooden barrels. People used to take a knife and shave off a piece of dried meat and eat it like Jerky. Feel free to use this as "flavor text" in your game sessions.


Sissyl wrote:
People will eat anything if they are hungry enough. Sweden's history certainly has enough of that. How they figured that particular recipe, though... well, who knows?

Are you referring to Sturstromming (unsure of spelling)? This is, for those who don't know, is Fermented Herring. It's smell has been described as "interesting."


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About to get ready for work now. Kileanna, if you're not on-line at around 5 PM my time, 11 PM yours, have a good night.


Dried and salted pork is also very popular in Galicia. One of the most creepy versions is a salted split pig's head.

Of course there is also iberic ham or cured ham... that one is just delicious.


Oh no, John. If lutfisk is a rather strange, if noble, aunt that everyone has a relationship to, surströmming is the horrid artiste that poisons everything, but some people find delightful. Stay tuned...


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Sissyl wrote:

Weird swedish foods 1: Lutfisk

Take a codlike fish and dry it by hanging in the sun from a rack. It becomes a woodlike plank. Two weeks before eating it, put it in cold water, changed daily. Five or six days later, instead put it into water with soda and slaked lime for a few days, then five or six more days with cold water. After this, the fish is ready to boil. Done wrong, the fish becomes lustrous and weird. Done very wrong, the fish dissolves - this is not a very good way to make glue.

Traditionally, it is eaten in late december. Swedes typically eat it with white sauce and boiled potatoes, maybe mustard, black pepper, diced eggs. This varies by region in Sweden. There are many who don't like it in Sweden. It exists as a tradition only in Sweden, Norway and Finland.

Gasp a swede!!!

*Put on his red and white klaphat, his old Luk Barsebãk shirt and paints his face red and white*

*Arms himself with a rolled up Jyske lov anno 1241 and a bin lid*

"You can take Zealand and Bornholm, and we might negotiate about Funen, but Jutland will never surrender, to a comely gothic lady, with an oddly spikey headpiece"

*waves the rolled up jyske lov around Ineffectively*


Sissyl wrote:

Weird swedish foods 1: Lutfisk

Take a codlike fish and dry it by hanging in the sun from a rack. It becomes a woodlike plank. Two weeks before eating it, put it in cold water, changed daily. Five or six days later, instead put it into water with soda and slaked lime for a few days, then five or six more days with cold water. After this, the fish is ready to boil. Done wrong, the fish becomes lustrous and weird. Done very wrong, the fish dissolves - this is not a very good way to make glue.

Traditionally, it is eaten in late december. Swedes typically eat it with white sauce and boiled potatoes, maybe mustard, black pepper, diced eggs. This varies by region in Sweden. There are many who don't like it in Sweden. It exists as a tradition only in Sweden, Norway and Finland.

And the upper Midwest.


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Sissyl wrote:

Weird swedish foods 1: Lutfisk

Take a codlike fish and dry it by hanging in the sun from a rack. It becomes a woodlike plank. Two weeks before eating it, put it in cold water, changed daily. Five or six days later, instead put it into water with soda and slaked lime for a few days, then five or six more days with cold water. After this, the fish is ready to boil. Done wrong, the fish becomes lustrous and weird. Done very wrong, the fish dissolves - this is not a very good way to make glue.

Traditionally, it is eaten in late december. Swedes typically eat it with white sauce and boiled potatoes, maybe mustard, black pepper, diced eggs. This varies by region in Sweden. There are many who don't like it in Sweden. It exists as a tradition only in Sweden, Norway and Finland.

I tried lutfisk once. Once.


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captain yesterday wrote:
Sissyl wrote:

Weird swedish foods 1: Lutfisk

Take a codlike fish and dry it by hanging in the sun from a rack. It becomes a woodlike plank. Two weeks before eating it, put it in cold water, changed daily. Five or six days later, instead put it into water with soda and slaked lime for a few days, then five or six more days with cold water. After this, the fish is ready to boil. Done wrong, the fish becomes lustrous and weird. Done very wrong, the fish dissolves - this is not a very good way to make glue.

Traditionally, it is eaten in late december. Swedes typically eat it with white sauce and boiled potatoes, maybe mustard, black pepper, diced eggs. This varies by region in Sweden. There are many who don't like it in Sweden. It exists as a tradition only in Sweden, Norway and Finland.

And the upper Midwest.

Ayup. And the smell alone has always made me glad that I have an ironclad excuse to avoid it as I am deathly allergic to fish. Everyone complains about how bad it tastes, but every year, there it is. *shudder*


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Damn it, why didn't I think of that!

Stupid useless Spruce allergy!


I've never tried it but I googled it and it seems delicious. Can it be prepared with any kind of salted cod or does it has to have something special? Because I might try to prepare it.

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