Aromatherapy raviolis: the new FOOD thread

[justinh]

I think you're on to something hear, GI.  Sausages I've had in the UK and here in Australia have been quite boring compared to the sausages of continental Europe. 

What I've found is that there is an unfortunate disconnect between the scene where you find the great food (Asian & Middle Eastern, mostly) and the scene in which you find great beer (hotels, I guess).  I blame Islam, but I also thank it for its culinary cultural exports. 

[clare]

If you're talking about the addition of garlic and chill then you're probably right. There was a signifcant German population outside Adelaide, which means that they still do good sausage there, and there are small vendors here and there... No german restaurants though. i think we still haven't forgiven them.

[justinh]

I did some research, and evidently there's a pub on the river that does a decent bratwurst (Riverplace? Riverbend?).  Their beer selection is not the greatest, however.  There is also a Croatian place at Preston market that is supposed to have some decent sausages.  Once I get my grill up and running I'll give it a go. 

[Greg Nog]

Oh lord so many chicken wings

[ausdemfenster]

Oh lord so many chicken wings

HOW MANY CHICKEN WINGS?

[Greg Nog]

50?  Fifty chicken wings?  very many

[dieblucasdie]

Nog, do you have a good baklava recipe, or can you give me some pointers for maximizing a random internet baklava recipe?

[Greg Nog]

Well, this is my aunt Mel's:

Syrup:

2 c sugar
1 ¾ c. water
1 ½ t. lemon juice
1 stick cinnamon

Combine ingredients, boil for 15 minutes & cool (do so before making the Baklava)

Filling:

½  lb ground walnuts
½  lb ground almonds
¼  c sugar
½  tsp. cinnamon

1 lb. filo

½  lb melted unsalted butter

1)    Combine ground walnuts, almonds, sugar and cinnamon.
2)    Butter a 9 x 13 pan
3)    Add 6 fila, buttering each layer
4)    Spread ¼ of nut mixture
5)    Add 4 fila buttered
6)    Spread ¼ of nut mixture
7)    Continue until all nuts are used (4 layers of nuts)
8)    Butter last 6 fila & butter top.
9)    Place in refrigerator until butter sets.
10)  Cut into diamond shapes.
11)  Bake for 45 minutes at 325 degrees.
12)  Remove from oven and pour cold syrup over hot Baklava.

Makes about 40 pieces of baklava (plus ends!)

And this is my yiayia's:

1 pound phyllo dough, cut down the middle so that all phyllo is 9 x 13
3 sticks melted butter

Nut mix:
1 pound walnuts,  finely ground
1/3 cup confectioners sugar
1 tsp cinnamon

Syrup:
2 cups sugar
1.5 cups water
small piece of lemon

For syrup:  Boil 15 minutes, then put on low heat to keep warm.

Butter 9 x 13 pan.

Place 6 phyllo in pan, sprinkle with nut mix.  Continue with this six-and-layer-of-nut-mix until all used up, with phyllo on top, then press down on top a little.  Cut into 1 to 1.25 inch squares.  Pour melted butter over all.  Bake in 300 degree oven for 1 hour and 15 minutes, or until light brown.  Remove from oven and pour hot syrup over hot baklava.  Cool.

I like my yiayia's better than my aunt's, BUT: when I've made it myself, I've had good luck with replacing some of the sugar-syrup with honey, and replacing some of the walnuts with pistachios.

[Thermofusion]

Auntie & yiayia got any spanakopita recipes? Love that stuff but never tried making it at home

[Greg Nog]

I've actually posted it on LPTJ before!

http://www.gregnog.com/storage/spanakopita.gif

[elpollodiablo]

That is some good spanakopita, I can attest.

[C of heartbreak]

I've had Nog's spanakopita too. Blows away anything you'd get at a diner around here.

And that almond roca, man. I'mma hire Greg as my personal chef.

[FreddyKnuckles]

I made spanakopita from cooks illustrated and it turned out solid, especially for my first time.

[Thermofusion]

Shit that looks real easy and real delicious, thanks for the recipe!

[YojimboMonkey]

no dill?

[Greg Nog]

No dill!

Also, hilarious juvenilia aside, Schweddy Balls actually sounds completely delicious.

[peacocks]

so between each phyllo sheet you put filling? or you lay down 6, put filling, then do another 6?

[Greg Nog]

6, filling, 6! The only thing between the layers is brushed-on melted butter!

[YojimboMonkey]

A guy I know, Mike Gebert, does a video podcast called Sky Full of Bacon. The newest episode is about the history of BBQ in Chicago and I thought it might be of interest to some of you folks (paging Thermo)

http://skyfullofbacon.com/blog/?p=3116

[Thermofusion]

This looks awesome, Jim! I'll take a gander when I've got a spare half hour!

[Bernard]

misread url as skullfuckmybacon

that works too, I guess

[Thermofusion]

I would skullfuck some bacon right now

[mixed cats]

STEP ONE: hate everything
STEP TWO: try to stop hating everything. Put two sticks of butter on the counter.
STEP THREE: Be the only person who shows up to yoga. Sweat. And die.
STEP FOUR: go to the supermarket 20 minutes before it closes, and take ten minutes to decide if you're going to buy chocolate chips or chocolate chunks, and in what kind of chocolate. Hand three dollars to a teenager.
STEP FIVE: MAKE COOKIE DOUGH
STEP SIX: SHOVEL COOKIE DOUGH INTO FACE

FUTURE STEP: rolling on the floor whining about a bellyache, also REGRET EVERYTHING

[dumbfish]

I see nothing but goodness in that list.

[peacocks]

I'm with you sister. solidarity.