What Are You Eating?

Eastside said:
That’s a great place to eat. We’ve been there several times when visiting my wife’s aunt and uncle in Bellingham. Excellent food and generous portions. I recall on Saturdays they serve breakfast all day.
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Probably the best breakfast place I've been too! And I also met the owner Casey and his wife! Will be back!! Bought a cinnamon roll French toast for my neice, but she was too busy to connect so its for mom and I! Ill be in a diabetic coma if I think about it too long.. 😆
 
Gary Knowels said:
We had a group of friends over for dinner tonight and I had an excuse to go big for the first time in a while. We went full Piedmont inspired Sunday dinner.

I custom ordered a 7.5 lb seven bone roast (bone in chuck) from Butcher Boys. It's a pretty slab of meat.
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It got dry brined overnight then browned off under the broiler because I didn't have a pan big enough to sear it.
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I built the braising liquid with chunky mire poix, garlic, rosemary, bay leaves, tomato paste, a bottle of Barbera d'Asti, beef broth, and fish sauce.
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Wrapped it tight and left it so it's thing in a 300 degree oven for 4 hours.
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Served with rosemary sourdough, parmigiano polenta, braising liquid gravy, roasted asparagus, and salad. And a nice barolo.
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Now that’s how to do comfort food.

I made homemade hamburger helper. Ha!
 
Every time I look at this thread after 9:00, I head straight to the fridge…..😂
Some super talented culinary folks here.
SF
 
Does anyone ever make Sarma? Croatian cabbage rolls? I love that stuff and have made it a few times. I'm the only one in my house that eats it so I don't make it too often. Of my grandparents 3 are Welsh and 1 is Croatian and Sarma was a thing at grandpa's.
 
MarlinMark said:
Does anyone ever make Sarma? Croatian cabbage rolls? I love that stuff and have made it a few times. I'm the only one in my house that eats it so I don't make it too often. Of my grandparents 3 are Welsh and 1 is Croatian and Sarma was a thing at grandpa's.
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My mother makes fantastic cabbage rolls. I don't personally like them but they are good. I just don't like the smell of cooked cabbage. They are too bland for me.. she also has a fantastic stuffed pepper recipe! Ill have to make both soon for her or set her lose as she does love to cook when she has the energy to do so!
 
MarlinMark said:
Does anyone ever make Sarma? Croatian cabbage rolls? I love that stuff and have made it a few times. I'm the only one in my house that eats it so I don't make it too often. Of my grandparents 3 are Welsh and 1 is Croatian and Sarma was a thing at grandpa's.
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I’ve never made cabbage rolls but I sure love eating them. Whenever I’d take a trip to Minneapolis, I’d go to Kramarczuk’s deli to have cabbage rolls.
SF
 
Some Sarma has a tomato based sauce that is put over the top of the rolls in the dutch oven before the long simmer time. I prefer this over plain - or without the tomato sauce. Without the tomato based sauce I too think that they are too bland. If you are looking for a recipe to try I would recommend looking at the pics and if it's red then try that one. :)
 
flybill said:
My mother makes fantastic cabbage rolls. I don't personally like them but they are good. I just don't like the smell of cooked cabbage. They are too bland for me.. she also has a fantastic stuffed pepper recipe! Ill have to make both soon for her or set her lose as she does love to cook when she has the energy to do so!
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My wife cooked "cabbage rolls" last week, better known as rōrucabetsu’ (Japanese cabbage rolls). They're delicious.
 
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