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How does this recipe sound for Swedish Meatballs?

Swedish on Mom's side, here. I still make the meatballs for holidays and have an easy and delicious old recipe, very moist like your mom's, except I also bake them now, like the above recipe, after a good overnight chill. Nobody can tell the difference and none of them make meatballs because they remember the time and effort. Sneaky me. This approach is very do-able and less fat than the tedious and messy frying. My great grandmother would be appalled.

Nov 05, 2014
macatcas in Home Cooking

Recipes You've Never Heard of Outside Your Family

Fascinating history. I don't think I could in any way rival the Rasputin connection! I am a thorough mutt. Thanks for sharing the tvaybach, the repartee and another version of the American story. I do enjoy the food for body, mind and spirit and the opportunity to connect with fellow food fans that Chow provides.

Oct 01, 2014
macatcas in Home Cooking

Recipes You've Never Heard of Outside Your Family

I think you might mean shish barak:
http://www.tasteofbeirut.com/2009/06/...

My Syrian mother-in-law made this in her own homemade wrappers and served it on the rice you described. Not my favourite, but much loved by my husband. I guess I will make it to remember Siti UmFouad. Thanks for the memory!

Oct 01, 2014
macatcas in Home Cooking

Recipes You've Never Heard of Outside Your Family

Very interesting thread. I found this article about the origins of the buns/rolls:
http://www.csmonitor.com/1982/1013/10...
I am intrigued and will try the recipe, and though they go into my poor tired oven and may not emerge victorious, they will be greeted by a houseful of hungry teenage boys. Probably no need for "twice baking".
Thank you for the window into Mennonite cuisine!

Why Does Ketchup on a Hot Dog Piss People Off?

Thanks for directing me to that related thread. That discussion started out well and had a lot of "meat" in it with history and etymology and such, but it went sour after about 200 posts descending haltingly into the food fight region. This thread devolved much more quickly and never got into any really food informative territory. People get touchy about their druthers.

Sep 24, 2014
macatcas in Features

Why Does Ketchup on a Hot Dog Piss People Off?

Fool that I am, I love the recipes and hot tips about great finds, new spots, bakeries, etc. Not so much the quibbling over hot dog toppings. If someone had provided a history of the hot dog and a regional guide, I could have been enthralled...and eight or ten really good (and even weird) recipes. But this is the closest you get to a food fight on paper. Enjoy!

Sep 23, 2014
macatcas in Features

Why Does Ketchup on a Hot Dog Piss People Off?

beevod, this article by John Birdsall is rather old, July 2012. It has been republished and resubmitted to reignite a tempest in a teacup for our diversion. Who really cares? Probably no one, not even the most dramatic partisans in this thread. It is all about HOT DOGS and not a "hot button" topic. It is rather humourous and a bit annoying to read the entries as the fish take the hot dog bait; the contrarians, the sarcastic punsters, the food divas, the offended food "victims", the food purists, the gourmands and the gourmets...

Sep 23, 2014
macatcas in Features

Why Does Ketchup on a Hot Dog Piss People Off?

Spot on. German sausage is traditionally served with mustard. End of story. It is a matter of taste that does not stop anyone from dressing the dog with oddities. Raised by a Frenchwoman, I shivered when my younger kids poured catsup on their hot dogs because they saw a cousin do it, but I didn't have to eat it... I dutifully trot out ALL the fixings because it is just a hot dog, after all.

Sep 17, 2014
macatcas in Features
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Recipes You've Never Heard of Outside Your Family

We always split the avocado, filled it with lemon juice, salted it rambunctiously with coarse salt and then ate it with a spoon... But sliced avocados over a green salad with tomatoes and hard boiled eggs is very nicely dressed with thousand island dressing. My grandmother was French-Canadian and she always rendered the bacon fat to make a simple vinaigrette dressing for wilted soft leaf lettuce with "moustaches" of onion and sieved egg yolks. Sometimes I would see her looking distractedly out the kitchen window dipping romaine leaves in bacon fat and sighing. She always wondered why, though she ate "next to nothing", she could not lose weight! She was a great baker and pastry maker who made a mille feuille raspberry turnover that was heavenly. All the fat did not kill her, she lived to be 93 and so did my grandfather.

Toasted Cashew and Bacon Brittle

Could maple syrup be worked into this recipe ( and I think pecans would shine in that context)??? I have not made this, but the idea is enchanting...

Oct 29, 2013
macatcas in Recipes

Young green coconuts?

My daughter-in-law bought a case of nine green coconuts for $8 at an Asian market in Irvine this morning. She said they were very fresh and the water was excellent.

Aug 07, 2013
macatcas in Los Angeles Area

Mexican Sweet Tamales

I love sweet tamales. The Franciscan nuns that I celebrated Christmas with as a child made theirs with raisins, pineapple and ground coconut. We ate these after midnight Mass on Christmas, at weddings and at baptisms, so sweet tamales mean "celebrate!!!" to me. This recipe makes me want to try to duplicate that very delicate and fragrant pastel of my memory...

Mar 28, 2012
macatcas in Recipes