Now where are those Cubano wannabe gabacho's.....The SoFlo Posse!!!
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contest BEGIN! The Best Meal I Ever Ate Was... - TD
- Thread starter The Hot Pepper
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SoFlo coming up. Just did a halftime run for the ingreeds.
Impy, I've been to that restaurant. The one that can see all the way to Sedona... up by that haunted hotel. All their food is good.
Impy, I've been to that restaurant. The one that can see all the way to Sedona... up by that haunted hotel. All their food is good.
Impy, Your cell phone pictures are not crappy! That one pic of the gooey Brie might just be the "Best Pic in Show". Beautifully cooked meat, oh man that looks good.
Yeah Ela, we don't want you looking like a "cooking beginner"! Are you kidding? We've seen your "beginner" skills... hahahahahahahaha
TB, anything Chorizo, and queso.... hmmmm You are makin' it tough.
JT, one word... Elegant.
Yeah Ela, we don't want you looking like a "cooking beginner"! Are you kidding? We've seen your "beginner" skills... hahahahahahahaha
TB, anything Chorizo, and queso.... hmmmm You are makin' it tough.
JT, one word... Elegant.
The Best Meal I Ever Ate Was
LAHMAJUN- LAHMACUN- TURKISH PIZZA
I was born and raised in a town known in Europe as European Jerusalem. Many conquerors came to this little town and brought with them their culture, cuisine, architecture etc. The Ottomans came in 14[sup]th[/sup] Century and stayed there for another 5.They left us with many great recipes and for the first time in my life I had Lahmajun while visiting Turkey back in early 1980s. Kapali Carsi, one of the World's biggest and oldest indoor baazar/Mall has over 4000 stores and over 50 covered streets that sells pretty much everything. Every time I went there I made sure to visit one of the food courts that sell Lahmajun. I would sit by the fountain on Bayezid Square listening to Catholic's and Greek Orthodox Churches' bells going off at noon with Mujezin's calls from the Bayezid Mosque calling for a mid day prayer. At a young age I fell in love with the Turkish culture, landscape, cuisine and made sure to visit Turkey on regular basis. Maybe because of the frequent visits to Turkey I never attempt to make Lahmajun myself until today. I still remember the taste, smell and texture first time I tried it. Down the street from Bayezid Square tucked in between small streets was a shop where I would get my sweet tooth fix with stuffed apples. My late mother made fabulous stuffed apples which today I went by memory to recreate the recipe that was almost forgotten. Of course our Lunch would not be complete without soup.
LAHMAJUN WITH AYRAN:
Pastry:
Flour
Salt
Olive oil
Active dry yeast
Filling:
Hamburger meat
Onion
Sweet pepper
Salt and black pepper
Kackaval cheese
Garnish:
Parsley
Tomato
Scallions
Cucumber
Sereano pepper
AYRAN:
Plain Yogurt
Sparkling water
Lemon juice
Salt
STUFFED APPLES
Yellow sweet apples
Walnuts
Raisins
Sugar
Dark rum
Lemon
Whipping cream
BEEF SOUP:
Bone in beef
Celery stalk
Carrots
Tomato
Potato
Parsley
Onion slice
Turkish tomato soup pasta
Salt
Black pepper
LAHMAJUN- LAHMACUN- TURKISH PIZZA
I was born and raised in a town known in Europe as European Jerusalem. Many conquerors came to this little town and brought with them their culture, cuisine, architecture etc. The Ottomans came in 14[sup]th[/sup] Century and stayed there for another 5.They left us with many great recipes and for the first time in my life I had Lahmajun while visiting Turkey back in early 1980s. Kapali Carsi, one of the World's biggest and oldest indoor baazar/Mall has over 4000 stores and over 50 covered streets that sells pretty much everything. Every time I went there I made sure to visit one of the food courts that sell Lahmajun. I would sit by the fountain on Bayezid Square listening to Catholic's and Greek Orthodox Churches' bells going off at noon with Mujezin's calls from the Bayezid Mosque calling for a mid day prayer. At a young age I fell in love with the Turkish culture, landscape, cuisine and made sure to visit Turkey on regular basis. Maybe because of the frequent visits to Turkey I never attempt to make Lahmajun myself until today. I still remember the taste, smell and texture first time I tried it. Down the street from Bayezid Square tucked in between small streets was a shop where I would get my sweet tooth fix with stuffed apples. My late mother made fabulous stuffed apples which today I went by memory to recreate the recipe that was almost forgotten. Of course our Lunch would not be complete without soup.
LAHMAJUN WITH AYRAN:
Pastry:
Flour
Salt
Olive oil
Active dry yeast
Filling:
Hamburger meat
Onion
Sweet pepper
Salt and black pepper
Kackaval cheese
Garnish:
Parsley
Tomato
Scallions
Cucumber
Sereano pepper
AYRAN:
Plain Yogurt
Sparkling water
Lemon juice
Salt
STUFFED APPLES
Yellow sweet apples
Walnuts
Raisins
Sugar
Dark rum
Lemon
Whipping cream
BEEF SOUP:
Bone in beef
Celery stalk
Carrots
Tomato
Potato
Parsley
Onion slice
Turkish tomato soup pasta
Salt
Black pepper
It's the same picture twice, but the quarter magically jumped!!! How did you do that????????
Food looks awesome!
So I'm making a classic Pittsburgh tradition. One I had as a child, and still remember to this day.
I'm making my own pastrami, an adventure in it's own. When it's done in a little bit, I can finish the meal!
Food looks awesome!
So I'm making a classic Pittsburgh tradition. One I had as a child, and still remember to this day.
I'm making my own pastrami, an adventure in it's own. When it's done in a little bit, I can finish the meal!
Oh shush
All day I felt like someone running on old fumes....not the booooooozeeeeeeeeeeee one, but still managed to put a wrong PoL in my first picture. 
I have fixed,kind of...hope would count. See how JT's elegant table got me out of normal cooking reasoning?
Here is a little teaser for you to see how it was difficult for me to even try to attempt to be in a TD caboose.
The soup
Lahmajun
Stuffed apples
Thanks
See I'm really having a day with quaters and $ bill
Will delete one pic if is necessarily ?
Miami won!!! I can believable.
One of my faves from Jeepin' in AZ with Rosinante.
One of my faves from Jeepin' in AZ with Rosinante.
For cryin' out loud SoFlo..quit the teasin' and start the pleasin'. Get a pic of Bear, a beer, a chile, and a banana leaf up pronto!
Yeah.... Just make sure he has his shorts on this time!
They are finally making the manatee steaks they have so often promised. That takes time. Give 'em a break!
PS I hope I won't be disqualified because I did not have one location/restaurant/story to explain my best meal.
I like the collaboration part, personally. For me, it acknowledges the reality that most restaurants do some excellent things, but still have something to work on. Like my visit to Robert Irvine's Eat! this summer - the chicken skewers were just meh, but everything else was exceptional. You took the time to think about what was the best of the best, and put together the pieces in a way that seems to have melded flavors very well.
salsalady
Business Member
I'M HERE!
already have the pasta cooked, gotta make one quick post then I'm kickin' it into high gear!
I wasn't sure what to use for the chile factor until I checked the mail today. I don't check mail every day and GUESS WHAT? A SURPRIZE! Now I have the HEAT~ Thanks Justaguy!
starting off with a rummy-fruity drink. Now Scovie, quit bugging me so I can cook!
already have the pasta cooked, gotta make one quick post then I'm kickin' it into high gear!
I wasn't sure what to use for the chile factor until I checked the mail today. I don't check mail every day and GUESS WHAT? A SURPRIZE! Now I have the HEAT~ Thanks Justaguy!
starting off with a rummy-fruity drink. Now Scovie, quit bugging me so I can cook!
Teaser-Teaser...Lebaneezer!
Sirloin sliced ultra thin, rubbed down with traditional Lebanese 7-spice, modified:
Nutmeg, allspice, cinnamon, cloves, black pepper, caraway seed (substitutd for fenugreek), and ginger. Mod'd to add garlic powder, onion powder, and a pinch of sea salt.
Before packing into the fridge for 6 hours, thouroughly bathed in Greek olive oil with rosemarry, garlic, olive, and chiles...this shit is actually from Greece!
Sirloin sliced ultra thin, rubbed down with traditional Lebanese 7-spice, modified:
Nutmeg, allspice, cinnamon, cloves, black pepper, caraway seed (substitutd for fenugreek), and ginger. Mod'd to add garlic powder, onion powder, and a pinch of sea salt.
Before packing into the fridge for 6 hours, thouroughly bathed in Greek olive oil with rosemarry, garlic, olive, and chiles...this shit is actually from Greece!
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