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PhooBar #143001 Posted 14 September 2020 - 12:24 AM

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Just checking in. 

I have many questions.

Blame Pansen.

 

WTH is this?  Plates?  Trivets?  Looks too thick to be tableware.  I know you guys do pottery/ceramics, but this caused much puzzlement.

View PostFluffyRedFox, on 14 August 2020 - 10:43 PM, said:

Spoiler

 

Birbs are good!

Which ones can you eat?

 

View PostPrivate_Miros, on 30 August 2020 - 01:25 AM, said:

Due to lockdown, Missing out on my normal work trip abroad every two or three months and no Georgian restaurants in Belgium - or not in any of the centres of the larger cities - I have made spinach and flat bean pkhali for the first time myself. And despite going of pure taste for the herbs and probably missing out on some - and not having access to walnut oil, but simply using mortal and pestle to ground some myself - they have turned out absolutely great.

 

If you have not tried them, you should at some point. Georgian kitchen is my favorite, and pkhali might be just an appetizer but when they are good, the taste is so full and gratifying.

Dammit Miros, you dint post a recipe.  So I will.  https://georgianrecipes.net/2013/11/14/spinach-pkhali/

P.S.  Here's a recipe for the Khinkali to go with it.  https://georgianrecipes.net/2013/03/29/khinkali/?wref=tp

Oh, and Lobiani.  https://georgianrecipes.net/2013/03/29/georgian-lobiani-bean-bread/

Maybe I'll put up pics of the resulting disaster later.


Edited by PhooBar, 14 September 2020 - 12:28 AM.


Private_Miros #143002 Posted 14 September 2020 - 08:27 AM

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View PostPhooBar, on 13 September 2020 - 11:24 PM, said:

 

Dammit Miros, you dint post a recipe.  So I will.  https://georgianrecipes.net/2013/11/14/spinach-pkhali/

 

That's because if the recipes aren't written in cuneiform I generally just wing it based on taste and experience.

 

Spoiler

 

Made mine quite simply:

 

Crush/grind walnuts to something between powder and chucks

Boil spinash with some garlic and butter

Boil flat beans

 

Pour of the water on both in a cauldron, let cool enough to handle, squeeze out as much water out of both, don't be scared if especially the beans turn to mush.

Combine all three in a bowl where you can kneed them together with your hands after adding salt, pepper, fennel seeds, dragon, coriander (those I used to approximate the taste with what I had in my pantry) and form balls.

Refrigerate and enjoy.

 



jabster #143003 Posted 14 September 2020 - 01:41 PM

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View PostPrivate_Miros, on 14 September 2020 - 07:27 AM, said:

 

That's because if the recipes aren't written in cuneiform I generally just wing it based on taste and experience.

 

Spoiler

 

Made mine quite simply:

 

Crush/grind walnuts to something between powder and chucks

Boil spinash with some garlic and butter

Boil flat beans

 

Pour of the water on both in a cauldron, let cool enough to handle, squeeze out as much water out of both, don't be scared if especially the beans turn to mush.

Combine all three in a bowl where you can kneed them together with your hands after adding salt, pepper, fennel seeds, dragon, coriander (those I used to approximate the taste with what I had in my pantry) and form balls.

Refrigerate and enjoy.

 


I’m always up to try something different but that just doesn’t look nice at all. Oh and you have a cauldron?



Private_Miros #143004 Posted 14 September 2020 - 01:48 PM

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View Postjabster, on 14 September 2020 - 12:41 PM, said:


I’m always up to try something different but that just doesn’t look nice at all. Oh and you have a cauldron?

 

Colander! That's the word.

 

Yeah, those balls look weird when just made (they dry out and stiffen up a bit in fridge), but the taste is simply amazing. It's one of my favorite nibbles, and I'm usually quite the carnivore, so that's saying a lot.



jabster #143005 Posted 14 September 2020 - 01:57 PM

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View PostPrivate_Miros, on 14 September 2020 - 12:48 PM, said:

 

Colander! That's the word.

 

Yeah, those balls look weird when just made (they dry out and stiffen up a bit in fridge), but the taste is simply amazing. It's one of my favorite nibbles, and I'm usually quite the carnivore, so that's saying a lot.


Besides the look what I feel is lacking is the combination of textures unless the chunks of almonds give that. Now breadcrumb them and fry and we could be on to a winner for me.



Private_Miros #143006 Posted 14 September 2020 - 02:03 PM

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View Postjabster, on 14 September 2020 - 12:57 PM, said:


Besides the look what I feel is lacking is the combination of textures unless the chunks of almonds give that. Now breadcrumb them and fry and we could be on to a winner for me.

 

They actually have quite some texture with the walnut and the fibres in the vegetables.

 

They wouldn't work fried, the herbal/spicy taste simply doesn't work with that.



jabster #143007 Posted 14 September 2020 - 02:16 PM

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View PostPrivate_Miros, on 14 September 2020 - 01:03 PM, said:

 

They actually have quite some texture with the walnut and the fibres in the vegetables.

 

They wouldn't work fried, the herbal/spicy taste simply doesn't work with that.


For me the texture contrast is important (think the simple case of a chip with a crunchy exterior) and a soft interior. I’d also say that a breadcrumb coating doesn’t really take away from overall taste. Just my views on it.



Miepie #143008 Posted 14 September 2020 - 03:58 PM

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View PostPrivate_Miros, on 03 September 2020 - 04:52 PM, said:

And this weeks corona kitchen project is stew based on Babylonean cuneiform tablets:

 

 

The taste is unlike anything I have ever tried. It's basically water, onions, shallots, lamb shank, watercress, arugula, cilantro, milk and crumpled barley cakes. With as herbs raw crushed leek, carrot and garlic, and some pomegranate.

The little protein snowflakes look a bit weird. Was the soup acidic at the moment you poured in the milk, or was it still boiling? If it is not too sour and it is not boiling at the moment of adding the milk, and you use fresh fatty milk (or use a bit thicker cream) it could have nicely bound the liquid. :popcorn:



Private_Miros #143009 Posted 14 September 2020 - 04:13 PM

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View PostMiepie, on 14 September 2020 - 02:58 PM, said:

The little protein snowflakes look a bit weird. Was the soup acidic at the moment you poured in the milk, or was it still boiling? If it is not too sour and it is not boiling at the moment of adding the milk, and you use fresh fatty milk (or use a bit thicker cream) it could have nicely bound the liquid. :popcorn:

 

The recipe and its interpretations said to boil the milk/cream, so I did.

 

In a subsequent try I would probably indeed just add cream after boiling.



Pansenmann #143010 Posted 14 September 2020 - 08:04 PM

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View PostPhooBar, on 14 September 2020 - 12:24 AM, said:

WTH is this?  Plates?  Trivets?  Looks too thick to be tableware.  I know you guys do pottery/ceramics, but this caused much puzzlement.

 

Yes, Plate/Tray things, now standing on 4-sided pyramids.

It is about 40% chamotte clay, it shall keep it's form at 1300°C and is not supposed to shrink so much (about 5-8% from wet to burnt)

so the joints for the pyramidal feet don't break when it cools down after firing the wood fire kiln.

 

Birbs are good!

Which ones can you eat?

 

 

 

I think you can eat those

near "Liselund"

 


Edited by Pansenmann, 14 September 2020 - 08:16 PM.


Pansenmann #143011 Posted 14 September 2020 - 08:14 PM

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and another view of that same house.
 
 

 

and if you turn your head to the right from this position you see the "Liselund Lodge" (not a hunting castle)
 

 

 

also, nice detail in the churches here and there

 

Spoiler

 



FluffyRedFox #143012 Posted 16 September 2020 - 11:51 PM

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Back to uni this saturday, been a fantastic past 2 months helping out at the local reserve that I've thoroughly enjoyed every minute of

 



Nishi_Kinuyo #143013 Posted 17 September 2020 - 06:47 AM

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Fishbob

 Welp I congratulate you if you made it to the end of this, should probably do this bimonthly because fek me having a good month is good but an awful lot to cram into one post

 Then I don't see how doing it once every two months is going to make it any better. ;)

(Yeah, bimonthly is a silly word since it can mean both twice a month, and once every two months...)



Miepie #143014 Posted 17 September 2020 - 04:27 PM

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View PostPrivate_Miros, on 30 August 2020 - 01:25 AM, said:

 no Georgian restaurants in Belgium -  not having access to walnut oil, 

Carrefour in Belgium sells walnut oil for € 5,19; as does Delhaize, though they ask € 6,99 for the exact same bottle (including the label!). Both seem expensive, though. That once again exact same bottle goes for only € 2,56 here in NL. Maybe I should start smuggling the stuff; grandpa would be proud! :popcorn:

 

EDIT: no, wait, I lied; there are small differences in the labels. :popcorn:


Edited by Miepie, 17 September 2020 - 04:28 PM.


Private_Miros #143015 Posted 17 September 2020 - 04:30 PM

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View PostMiepie, on 17 September 2020 - 03:27 PM, said:

Carrefour in Belgium sells walnut oil for € 5,19; as does Delhaize, though they ask € 6,99 for the exact same bottle (including the label!). Both seem expensive, though. That once again exact same bottle goes for only € 2,56 here in NL. Maybe I should start smuggling the stuff; grandpa would be proud! :popcorn:

 

EDIT: no, wait, I lied; there are small differences in the labels. :popcorn:

 

Ha, maybe in the bigger once. Centre of Gent, in the smaller shops, not that much choice.



Miepie #143016 Posted 17 September 2020 - 04:34 PM

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View PostPrivate_Miros, on 17 September 2020 - 04:30 PM, said:

 

Ha, maybe in the bigger once. Centre of Gent, in the smaller shops, not that much choice.

True, but you can order it from their online websites and then have it delivered to your local supermarket for pick-up. :great:

 

EDIT: plus, there's an Oil&Vinegar on the Hoornstraat in central Ghent; unless their assortment is very different from the Dutch ones, they stock it as well.


Edited by Miepie, 17 September 2020 - 04:36 PM.


Pansenmann #143017 Posted 17 September 2020 - 09:20 PM

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PhooBar #143018 Posted 18 September 2020 - 12:58 AM

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Speaking of Dingers™,

I think I've just spotted one...

The gold fish was a major clue.

 

And I see Pans has discovered a B&B where Scotsmen play 'hide the sausage'.


Edited by PhooBar, 18 September 2020 - 01:01 AM.


qpranger #143019 Posted 18 September 2020 - 01:31 PM

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My first post on this thread.

FluffyRedFox #143020 Posted 18 September 2020 - 11:28 PM

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Well that was unexpected, last day of volunteering today (leaving tomorrow) and a 4th record for the county turns up :teethhappy:
SNOxJZd.jpgLesser Yellowlegs, meant to be in South America at the moment but has managed to accidentally cross the entire Atlantic to end up here! Fantastic thing to end on and I'm very glad it turned up when it did, all too perfect!





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