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Old 08-06-2011, 06:59 PM   #691
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milk
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Old 08-06-2011, 07:47 PM   #692
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Krispy Kreme donuts
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Old 08-06-2011, 08:03 PM   #693
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Old 08-06-2011, 08:56 PM   #694
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Spanakopita ... Yum!
I've never heard of it. What is it?
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Old 08-06-2011, 09:09 PM   #695
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Quote:
Originally Posted by JMediger View Post
Spanakopita ... Yum!
Quote:
Originally Posted by Timothy View Post
I've never heard of it. What is it?
Ahhhhh, I see:


Spanakopita

A Greek savory pastry in the burek family with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess), onions or scallions, egg, and seasoning.

The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek). While the filo dough recipe is most common, many recipes from the Greek islands call for a crust made of flour and water to form a crunchier, calzone-like exterior in place of the flaky filo dough.

Spanakopita is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese.

It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita. There is a "fasting", or vegan, version of spanakopita, eaten during the Great Lent and other religious fasts, and composed of spinach, onions or green onions, other green herbs like dill, parsley or celery, olive oil and a little wheat flour, but without eggs or dairy products; the mixture is oven-baked until crisp. Non-traditional vegan versions are available that typically use tofu instead of cheese.

In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, chard, and sorrel.
Spanakopita is similar to torta pasqualina, a traditional dish from Liguria, that is very common in Argentina and Uruguay.
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Old 08-06-2011, 09:55 PM   #696
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Originally Posted by Timothy View Post
Ahhhhh, I see:


Spanakopita

A Greek savory pastry in the burek family with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess), onions or scallions, egg, and seasoning.

The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek). While the filo dough recipe is most common, many recipes from the Greek islands call for a crust made of flour and water to form a crunchier, calzone-like exterior in place of the flaky filo dough.

Spanakopita is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese.

It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita. There is a "fasting", or vegan, version of spanakopita, eaten during the Great Lent and other religious fasts, and composed of spinach, onions or green onions, other green herbs like dill, parsley or celery, olive oil and a little wheat flour, but without eggs or dairy products; the mixture is oven-baked until crisp. Non-traditional vegan versions are available that typically use tofu instead of cheese.

In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, chard, and sorrel.
Spanakopita is similar to torta pasqualina, a traditional dish from Liguria, that is very common in Argentina and Uruguay.
Interesting
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Old 08-06-2011, 10:38 PM   #697
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Spam

Mortadella

A large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).

It is delicately flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios, jalapeños and/or olives.
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Old 08-07-2011, 05:45 AM   #698
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Tía Maria - Based on rum, this dark brown Jamaican liqueur has a strong coffee flavor
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Old 08-07-2011, 12:53 PM   #699
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mango
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Old 08-07-2011, 01:18 PM   #700
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Mussels with creamy garlic sauce
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