What's For Dinner Tonight -- 2017 (goulash, pancakes, tomato, hungarian)
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Tonight cluster bean subzi/curry with cilantro chapatis,homemade plain yogurt,tomato and onion slices and lassi. For dessert orange and grapefruit slices.
For dinner I am making cube steak in the crock pot. It will make a gravy so I am making egg noodles to soak that up. Also making green beans slowly simmered in chicken broth with fatback.
And another post making me " starving " again! lol
I hope you're well my love and I was wondering if you or anyone else can clear this up for me please.....
Here we have this type of bacon and I was wondering what you would call it? Either by the type of cut it's is or possibly " breakfast bacon "? If you get it there at all?
Over this side of the pond we don't have your " streaky " bacon ( as we call it ) it's the thin strips of bacon that you mentioned about ( googled it lol )
Thank you
Sadly the real bacon in your photo is not widely available. Some import shops ( Irish & British) will carry it, but they're mostly in cities with large populations of immigrants from those nations. I used to buy it in San Francisco but now that I have moved, it is not available. Next trip to the city, I will bring some frozen back.
The bacon in the packets at the main supermarkets are all that streaky stuff, only barely edible when fried to a crisp.
Sadly the real bacon in your photo is not widely available. Some import shops ( Irish & British) will carry it, but they're mostly in cities with large populations of immigrants from those nations. I used to buy it in San Francisco but now that I have moved, it is not available. Next trip to the city, I will bring some frozen back.
The bacon in the packets at the main supermarkets are all that streaky stuff, only barely edible when fried to a crisp.
Unfortunately that was my fears
I've had that streaky bacon once in Florida and it was nice but not bacon as I know it
I hope that everyone enjoyed their Easter! We ate out yesterday, but on Saturday I made a Russian/Ukrainian Easter bread and a light casserole that my family enjoys this time of year. I froze it to enjoy on Easter Monday.
It's a very flexible recipe and it works well with quinoa instead of rice. So we are having that with a tossed salad - lettuce, tomato cucumber, radish and green onion, with home made green goddess dressing.
Coconut cream pie for desert.
Sheena, that casserole sounds good! One question though---do you use marinated canned artichoke hearts or the ones just in water?
Me too. I originally posted my recipe here, but now I tend to use Hon Dashi granules for the dashi.
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lol
