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Satyr
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PostSubject: Recipes, Techniques, and Tips Sat Oct 22, 2011 6:17 pm

Post your favorite recipe for either food or cocktail.

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PostSubject: Re: Recipes, Techniques, and Tips Mon Nov 14, 2011 3:46 pm

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An Indian dish.
I've enjoyed the Greek variation for years.

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PostSubject: Re: Recipes, Techniques, and Tips Mon Nov 14, 2011 4:58 pm

Something I've discovered recently - tzatziki. A Greek meze made from strained yoghurt with cucumber, garlic, salt, olive oil, pepper, sometimes lemon juice, and parsley.

Tastes great on spicy shish kebabs. Far superior to the Indian version called raita.

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PostSubject: Re: Recipes, Techniques, and Tips Mon Nov 21, 2011 8:52 pm

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This stuff's amazing.

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PostSubject: Re: Recipes, Techniques, and Tips Sun Mar 18, 2012 10:01 am

Thai recipes:
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Indian ones:
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PostSubject: Re: Recipes, Techniques, and Tips Mon Mar 19, 2012 11:03 am

Thanks.
I'll try them.

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PostSubject: Re: Recipes, Techniques, and Tips Thu May 24, 2012 6:58 pm

I love Greek gyros to make them you need:
Lamb
Cucumber sauce
Garlic
onions
And anything else you can think of
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PostSubject: Re: Recipes, Techniques, and Tips Thu May 24, 2012 7:08 pm

Harley Quinn wrote:
I love Greek gyros to make them you need:
Lamb
Cucumber sauce
Garlic
onions
And anything else you can think of

Don't forget the pita bread and olive oil.
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PostSubject: Re: Recipes, Techniques, and Tips Thu May 24, 2012 7:18 pm

affraid
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PostSubject: Re: Recipes, Techniques, and Tips Wed Jun 27, 2012 11:34 am

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I tried it.
Added my own little twist by including some oysters and clams and carrots.
Delicious.

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PostSubject: Re: Recipes, Techniques, and Tips Thu Nov 01, 2012 6:21 am

When I visited England, I ate Hunter's smothered chicken breast in a pub. Twas awesome
http://www.tasteofhome.com/Recipes/Smothered-Chicken-Breasts

I still drool over the thoughts of eating this shit. drunken
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PostSubject: Bandit's Lamb Sat Apr 27, 2013 6:45 pm

Bandit's lamb

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"Kleftiko is a typical dish for every single celebration. It is a piece of lamb or goat wrapped in foil and baked in special ovens, that in any case must be closed airtight, until the Kleftiko will be baked.
The origin of this dish, as history tells us, goes back to the Cypriot freedom fighters of the 19th.Century that lived in the mountain. They had to prepare their stolen meat, the Kleftiko, neither that some could smell it, nor that it could be seen. Though they baked it closed in special earthenware pottery, that they had buried under the ground.

Klephts
"After the fall of Constantinople in 1453 and then Mistra in the Despotate of the Morea, the majority of the plains of Greece fell entirely into the hands of the Ottoman Empire. The only territories that did not fall under Ottoman rule were the mountain ranges (populated by Greeks and inaccessible to the Ottoman Turks), as well as a handful of islands and coastal possessions under the control of Venice. This situation lasted until at least 1821 (although there were some parts of Greece, such as Macedonia and Epirus, that still remained in Turkish hands until the 20th century) and this period of time in Greece is known as the Τουρκοκρατία or "Turkocracy."
Klephts under Ottoman rule were generally men who were fleeing vendettas or taxes, debts and reprisals from Ottoman officials. They raided travelers and isolated settlements and lived in the rugged mountains and back country. Most klephtic bands participated in some form in the Greek War of Independence. During the Greek War of Independence, the klephts, along with the armatoloi, formed the nucleus of the Greek fighting forces, and played a prominent part throughout its duration. Yannis Makriyannis referred to the "klephtes and armatoloi" as the "yeast of liberty"."

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PostSubject: Re: Recipes, Techniques, and Tips Mon Nov 04, 2013 1:45 pm

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PostSubject: Satyr's Favourite Recipes Mon Apr 14, 2014 6:13 pm

A thread for the foodies.





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PostSubject: Re: Recipes, Techniques, and Tips Mon Apr 14, 2014 6:14 pm


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PostSubject: Re: Recipes, Techniques, and Tips Mon Apr 14, 2014 6:16 pm


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PostSubject: Re: Recipes, Techniques, and Tips Mon Apr 14, 2014 6:25 pm


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PostSubject: Re: Recipes, Techniques, and Tips Sun Apr 20, 2014 7:39 pm

Kolokithokeftedes / Zucchini Fritters

A greek easter speciality.

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Many variations of making it...


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"ἐδιζησάμην ἐμεωυτόν." [Heraclitus]

"All that exists is just and unjust and equally justified in both." [Aeschylus, Prometheus]

"The history of everyday is constituted by our habits. ... How have you lived today?" [N.]

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PostSubject: That slime you pour from a can is not soup... Fri Apr 25, 2014 4:58 pm

This is soup. So simple, so beautiful.















Roasting the chicken bones before making the stock gives it a rustic flavor that I like with this soup.







Clarifying butter.







This is a blonde roux.



Roux is dissolved into part of the stock. Simmered to reduce by a quarter of the volume.
This is royale.



Bouquet garni.



More stock.









When the roux/stock/mushroom is again reduced by a quarter, the mushrooms are sifted out.
This is supreme.
However, I do like the bits of mushroom, so I keep them.
I know... such a peasant.









Only the pure essence of asparagus. No fibers.



Added back the asparagus florets.



Seasoning.



I did add about a cup of cream at this point. No pic of that for some reason.



Served with cream, sherry, freshly ground black pepper and grana padano.

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PostSubject: Re: Recipes, Techniques, and Tips Sun Apr 27, 2014 11:32 am

I'd feel like shit from all that cream and butter.

Every time I go to Gran Canaria our family friend's mother makes this: [You must be registered and logged in to see this link.]

Shes been making it for 60 years, all the main ingredients are locally produced, some of them by her self. It tastes unbelievable, but also really, really energizing. The oranges from her garden are literally the best I've ever had.
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PostSubject: Re: Recipes, Techniques, and Tips Sun Apr 27, 2014 1:06 pm

It was a large batch.
If you consider that there was 2 liters of stock and a kilo of vegetables in it, each cup of soup has only a fraction of a tablespoon of butter.
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PostSubject: Re: Recipes, Techniques, and Tips Mon Jan 12, 2015 6:09 pm

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PostSubject: Re: Recipes, Techniques, and Tips Fri May 01, 2015 2:59 pm


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"ἐδιζησάμην ἐμεωυτόν." [Heraclitus]

"All that exists is just and unjust and equally justified in both." [Aeschylus, Prometheus]

"The history of everyday is constituted by our habits. ... How have you lived today?" [N.]

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PostSubject: Re: Recipes, Techniques, and Tips Sun May 03, 2015 3:54 pm

Gluten free. And for all the heroes with busy hands and can't be kneading dough...; )


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"ἐδιζησάμην ἐμεωυτόν." [Heraclitus]

"All that exists is just and unjust and equally justified in both." [Aeschylus, Prometheus]

"The history of everyday is constituted by our habits. ... How have you lived today?" [N.]

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PostSubject: Re: Recipes, Techniques, and Tips Sat May 09, 2015 4:35 pm




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"ἐδιζησάμην ἐμεωυτόν." [Heraclitus]

"All that exists is just and unjust and equally justified in both." [Aeschylus, Prometheus]

"The history of everyday is constituted by our habits. ... How have you lived today?" [N.]

*Become clean, my friends.*
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PostSubject: Re: Recipes, Techniques, and Tips Fri Jul 03, 2015 11:23 am

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"ἐδιζησάμην ἐμεωυτόν." [Heraclitus]

"All that exists is just and unjust and equally justified in both." [Aeschylus, Prometheus]

"The history of everyday is constituted by our habits. ... How have you lived today?" [N.]

*Become clean, my friends.*
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PostSubject: recipe Sat Sep 05, 2015 11:21 pm

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Olive oiled crust. Tomato paste and a three cheese moont-zareLLA!, medium and sharp cheddar combination.

black Olives.
bacon bits. REAL bacon..not the little bacon flavored shits.
jalapenos
shredded deli ham
fresh tomatoes
mushrooms
fresh spinach
garlic salt
and two layers of pepperoni. One directly after the cheese, and another on top of all the added toppings.

I'm forgetting something.

it's called a proletarian three cheese, three meat reinforced pepperoni and vegetable thin crust pizza pie-ya.

Preheat an over to 425 and bake on middle rack for about nine minutes..longer for burnt crust. I like mine just a little more crispy..not burnt, but almost, no what I mean?
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PostSubject: Re: Recipes, Techniques, and Tips Tue Sep 08, 2015 12:00 pm


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"ἐδιζησάμην ἐμεωυτόν." [Heraclitus]

"All that exists is just and unjust and equally justified in both." [Aeschylus, Prometheus]

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PostSubject: Re: Recipes, Techniques, and Tips Sat Sep 12, 2015 9:14 pm

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PostSubject: Re: Recipes, Techniques, and Tips Tue Sep 22, 2015 8:25 pm

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"ἐδιζησάμην ἐμεωυτόν." [Heraclitus]

"All that exists is just and unjust and equally justified in both." [Aeschylus, Prometheus]

"The history of everyday is constituted by our habits. ... How have you lived today?" [N.]

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