New and Improved TnT Foodie thread

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curious2garden said:
I'm surprised how many people aren't aware that lemon, orange, lime etc..... zests give you the concentrated flavor from the oils vs the juice. I have a kaffir lime tree who is putting out her first years limes! I need to pull my 1 lime she made (I use for curry paste). Next year she'll bear more ;)

Have you tried Kadoya sesame oil? I highly recommend
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Try the hot :clap:
 
curious2garden said:
I'm surprised how many people aren't aware that lemon, orange, lime etc..... zests give you the concentrated flavor from the oils vs the juice. I have a kaffir lime tree who is putting out her first years limes! I need to pull my 1 lime she made (I use for curry paste). Next year she'll bear more ;)

Have you tried Kadoya sesame oil? I highly recommend
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Once you know it you never forget :) I heard someone that fat carries flavour. If you can get your flavour into your oil/fat then the dish tastes much better. That’s where seasoned/spices oils come into there own!

Fresh lime(s) must be incredible! Lucky you haha

That stuff looks the business! Anything authentic seems miles better. This fish sauce is the tits!

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GreatwhiteNorth said:
Same with Baclava - I zest a fresh whole lemon when I make it and it takes the flavor up a couple notches above the dried stuff.
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I'll start.

Baklava​

Ingredients

  • 1 1/2 lb ground Pecans
  • 1 tsp ground cinnamon
  • 1 (8 ounce) package phyllo dough
  • 1 + cup butter, melted
  • 1 cup white sugar (or substitute)
  • 1 cup water
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 1 lemon zested
Directions

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

Ensure dough is completely thawed or it will crack and be unusable. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

Place two sheets of phyllo in the bottom of a 9x13 inch dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

Bake in preheated oven until golden brown and crisp, about 50 minutes.

While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.

Remove the baklava from the oven and immediately spoon/pore the syrup over it. Let cool completely before serving. Store uncovered.
 
I miss Greek pastry, living in a big city has some advantages. The ethnic restaurant choices in DC were almost limitless but out here it's fake Italian or fake Chinese. I'm not sure which one I despise the most. Ketchup tasting pasta dishes or American Asian food with zero flavor other than msg. It's great to go home to visit and eat real homemade Italian food again. This thread is amazing, it makes me soooo hungry lol. Thanks for the Baklava recipe, I need to be extra nice to the wife and see if she'll give it a try for us.
 
FirstCavApache64 said:
I miss Greek pastry, living in a big city has some advantages. The ethnic restaurant choices in DC were almost limitless but out here it's fake Italian or fake Chinese. I'm not sure which one I despise the most. Ketchup tasting pasta dishes or American Asian food with zero flavor other than msg. It's great to go home to visit and eat real homemade Italian food again. This thread is amazing, it makes me soooo hungry lol. Thanks for the Baklava recipe, I need to be extra nice to the wife and see if she'll give it a try for us.
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Hey, guys can cook! That from a worn out old Sailor that learned a new trick.
 
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