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Food Finally! by KajTaotsu

Alrighty, I finally have some recipes to post after long last. As you can already see in your submissions, I've already got three up, but I've got a few more to add from now plus a couple extra photographs that didn't quite make the recipe-post but were still good looking!

With Spring comes new possibilities, what would you want to see me possibly try and make?

Food Finally!

KajTaotsu

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    Rabies

    I just did a key lime pie today for the first time. More baking or savory dishes only?

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    Ransom

    How about some party food? Know any kick-butt snack recipes? Bonus points if they're healthy.

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    Matt

    It'd be cool to see your take on something sorta more basic like meatloaf, or a steak, or mashed potatoes. Like transforming an ingredient on Chopped, except there's only one ingredient.

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      KajTaotsu

      I've been wanting to do that sorta for a while now. My main theme/idea for a food truck or small diner is to have american favorites and staples, and twist them with the ingredients and flavors of the mediterranean. Example, a philly cheesesteak that instead of skirt steak, use gyro meat, feta and mozzarella for the cheese, a type of grilled bruschetta topping with tomatoes, onions, and mushrooms for the veggies.
      I love mixing up the basics, as theyre so easy to add on to and switch up!

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        KajTaotsu

        Also, I make a pretty kickass batch of mash potatoes, got the recipe from work stuck in my head to where you almost dont even need gravy for it ;)

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          Matt

          That all sounds incredible. I'd hit that truck in a second.. That grilled bruschetta should make for an awesome picture as well.

          And I'd love to see that recipe for mashed potatoes. The only gravyless iterations I know have involved, like, pounds of butter. That seems reckless.

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            KajTaotsu

            Thank you! I've got quite the amount of ideas for it, I just need the time to start actually testing them out..

            And well the recipe for work uses 2 lbs of melted margarine/butter, but that's also going into ~22 lbs of mash Lol
            I gotta tweak and figure out the actual amounts needed for the home-made batch, but I'll be sure to post it!

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              Matt

              I can't wait, dude. Best of luck toward everything.

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    Sunes

    I don't know about other families, but for mine, the Easter food was mostly Polish dishes. Pierogi, golumpki, and kielbasa are basically synonymous with Spring for me. We also typically had czarnina, but ahahaaaaaa I don't think that it'd go over very well. It's something you either really really love, or really really hate. I fall into the latter category, but I'm in the minority for my family.

    ...Then again, these people have also eaten things like cow tongue and chicken/pig feet on a fairly regular basis. The only really gross one I go for are gizzards, but I think that's somewhat common.

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      Sunes

      Oh!! I forgot about pączki! That would probably go over really well, but it's more of a winter-y thing. Still, it might be worth a try. :0

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      KajTaotsu

      I believe Ive had pierogi and kielbasa before way back when, but the others are completely new to me :o
      Ive been intrigued by the thought of using blood as an ingredient, wanting to try black pudding for a while now. The czarnina would be cool to try out, but I have no clue where one would obtain blood for cooking purposes here in texas lol. Lengua de ternera, otherwise known as beef tongue, is popular for taquerias around here which use it for street tacos and idk what they do to it, but it's melts in your mouth delicious and Id eat it all the time if possible

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    Noxid

    I'm always interested in recipes built around natural local ingredients. For me, that'd be stuff like blueberries, rhubarb, salmon, moose, fiddleheads, dulse, all that good maritime stuff. I don't really know what kind of foodstuffs are local to you though, so maybe you could teach me!

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      KajTaotsu

      I do have my american regional textbook from last semester that I could look into. Almost every recipe that the groups made in that class were absolutely delicious, no matter where the food was from. Ill have to see what I can bring out from Texas and even some northern stuff. Dont have Canada, but could probably get a region around where you are since theyll have similar ingredients ^^

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        Noxid

        Anything Maine or Vermont is BASICALLY Canada anyway :P

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    tsunderdog

    I'd like to see your take on a linguica (or other ground meat) bun. Could include cheese, vegetables, and sauces inside - it's up to you!

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      KajTaotsu

      Had to look that up, but havent tried anything really Portugal yet, that could be interesting since it's right next to Spain which is seriously big in the food world atm let alone being at the entrance of the Mediterranean which I love

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        tsunderdog

        Linguica and its cousin chorizo is popular where I live because of a large Portugese community! It should be pretty easy for you to find in the prepackaged/precooked meats (hot dogs, etc), but if not, you can always season your ground pork from a recipe online. A soft, mild cheese would probably go best (mozzarella, provolone) but I bet bleu cheese would work well, too! Maybe spinach..?