Loukaniko is usually made of pork, and it looks like that! Should contain some orange peel. It’s similar to kielbasa.
It doesn’t have the oregano/ cumin seasoning you might find in a keftede.
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Thank you for the suggestions. Mr Bean and I also disagree over the shape used for mac and cheese - I prefer elbows and he likes the small shells. He cares more so I usually go with the shells. I’l have to try the orecchiette next time.
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I sure wish we had the technology of today when we took our family ‘sea to shining sea’ road trip 25+ years ago. Six weeks across the US, huge US atlas on our laps. The best memories of any vacay.
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Stop-off at Luray Caverns today! And, as for cooking, I forgot German Bratwurst in a Mancini roll on Lake Seneca. Ketchup and mustard because we’re gauche and DGAF. Along the same lines, Finger Lakes Riesling waterside with the Wurst.
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My parents used a map and I was in charge of following along to see where we were. But it took so long to unfold the damn thing we were often near the destination by the time I had it unfolded 
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Unfolding? Folding it back to how it was was the biggest challenge for me 
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Sadly, I have to rely on store shoppers to do my shopping and have the groceries delivered. I so miss making my own decisions on whether to buy a piece of protein and a piece of produce or not.
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Picked up another dozen ears of corn from my local farmstand yesterday. Shucked and stripped the corn today to freeze, using about 3 cups for dinner tonight.
Since I was adding another dozen cobs to the downstairs freezer to make corn stock at a later date, figured I’d use up some of the corn stock already in there. Took out 5 cups of corn stock and 2 cups of chicken stock for Chicken Corn Chowder with Roasted Red Peppers.
A thick slice of very lightly toasted La Brea Bakery sourdough bread alongside.
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Improvised a baked sole, marinated in oyster sauce, soy sauce, ginger, and garlic. We had it over jasmine rice and peas with the last of the Fly By Jing.
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I had intended on having fish en papillote for dinner tonight but by the time dinnertime rolled around I was STARVING. So I baked the fish fillet in the oven then made enogh rice pilaf to feed an army I guess I will be having leftover rice for lunch tomorrow 
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Slow Sunday @casa lingua: did some deep house cleaning in prep for our fall tenant, had my GF swing by to take 3 athleisure dresses off my hands that were much too long and ill-fitting but looked bomb on her 
, and caught up on old New Yorker issues.
Dinner was my PIC’s addictive stir-fried bok choy & the leftover strip steak from Friday’s yum nua.
I made a bunch of nam jim,
which is technically a seafood dipping sauce — but I’ve never cared much about the authenticity popo 
, and the leftover sauce may well see some black tiger shrimp in the not too distant future 
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We tried to recreate my favorite restaurant version of Baingan Bharta. It was different but still quite good. Served with Chana masala, rice, paratha, and pineapple salad. Son packed up most of the leftovers for his work lunches and left for his apartment with a fully laden backpack
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We enjoyed another fabulous dinner at one of our favorite Thai restaurants, including crispy betel leaves with Shrimp, shallot, ginger, roasted coconut, peanut, scallion, caramelized galangal paste; pad ped beef; crab and shrimp curry; curry puffs; lon of crab and shrimp; Isaan rice ball with Minced chicken, shallot, ginger, peanut,
scallion, cilantro, peanut, mint, lime; chicken satay; crispy rice cakes to soak up the lon of crab and shrimp. It all went great with an excellent Zinfandel and cabernet.
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Ive had the Seghesio zinfandel. I really enjoyed it .
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Fancy meatless Sunday over here. Falafel, Lima dill rice, top chef Danny’s carrot slaw, and gazpacho. Eat the rainbow!
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Pizza Sunday.
Ricotta and pecorino Toscano base . Local corn , Virginia ham , green onion . Drizzled with hot honey
Also my favorite. A classic Margherita. Cheers.
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Yes, the Seghesio Zinfandel is really good. By the way, your pizzas are magnificent! The crust has a perfect char. I love the latest combination, and the hot honey puts it over the top. You need to open your own pizza restaurant.
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Excellent dinner at Trattoria Da Me https://www.trattoriadame.it/ in Bologna with an interesting mix of classical and more modern interpretations of dishes
Slow cooked egg with jerusalem artichoke parmentier and its ragu, herb breadcrumbs, green oil
Cured meats and a touch of Bologna - Gianferrari cured meats from Canossa, mortadella and pink salami from artigian quality bologna
Crescentine
If my grandmother was thirty - gratin potato gnocchi, filled with la rosola cow’s milk ricotta, confit tomato puree, fresh majoram emulsion
Pork cheek - sangiovese braised pork cheek, chimichurri, chips and purple potato rosti
Tomato, oregano and fresh spring onion salad
I am pop - popcorn ice cream, valrhona 75% chocolate cream, cocoa crumble, peach compote
My trifle - spoon dessert with custard, cocoa cream, sponge cake soaked in alchermes
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No he doesn’t…he needs to publish his recipes, at his leisure, into a cookbook! He’s pretty much done that through this thread, anyway.
I am fascinatrd by his fermentation work.
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