Saturday afternoon in the kitchen
 

Wolfgang wrote:

"Jeff Miller" wrote in message
news:ZdOJf.5235$Tf3.2861@dukeread09...

does stouffers offer dolmades? g

Good God, I hope not! :(

They do however make cabbage rolls.

I mean ... I saw some once at the store. Not like I would have
bought any of them or anything.

jeff (acquainted with most microwavable cuisine)

These reheat very nicely. :)

Thanks for sharing the afternoon's cooking project. My time in the
kitchen has been pretty mundane recently. I guess I need to send SWMBO
away on business (not pleasure ... not with Claspy out there).

A question for you: My mom used to make dolmades every so often. It
seems to me that she sometimes used ground lamb for them. Is that just
my faulty memory, or did your Greek friends (or the cookbook) mention
that as an option?


Chuck Vance (not ground)

Saturday afternoon in the kitchen
 

In article , Conan The Librarian
wrote:

My mom used to make dolmades every so often. It
seems to me that she sometimes used ground lamb for them. Is that just
my faulty memory, or did your Greek friends (or the cookbook) mention
that as an option?

It's not just an option. It's standard.

Lazarus (whose turkish next-door neighbour used to ask every year if
she could pick his vine-leaves to make dolmades, and then come round
later that evening with a plate of them.)

Saturday afternoon in the kitchen
 

"Conan The Librarian" wrote in message
...
Wolfgang wrote:

"Jeff Miller" wrote in message
news:ZdOJf.5235$Tf3.2861@dukeread09...

does stouffers offer dolmades? g
Good God, I hope not! :(

They do however make cabbage rolls.

I mean ... I saw some once at the store. Not like I would have bought
any of them or anything.

jeff (acquainted with most microwavable cuisine)
These reheat very nicely. :)

Thanks for sharing the afternoon's cooking project. My time in the
kitchen has been pretty mundane recently. I guess I need to send SWMBO
away on business (not pleasure ... not with Claspy out there).

A question for you: My mom used to make dolmades every so often. It
seems to me that she sometimes used ground lamb for them. Is that just my
faulty memory, or did your Greek friends (or the cookbook) mention that as
an option?

I've wondered about that myself. None of the recipes I've seen called for
lamb....but, there haven't been many. Nor did the folks I talked with
mention lamb. On the other hand, lamb is very popular throughout the
Mediterranean region......as is one or another variation on the stuffed
grape leaf theme. I'd be much surprised if it isn't more popular (at least
in part because more readily available) than beef back in the old country.

It seems (again, based on my very limited experience) that vegetarian
variations are also quite popular.

Chuck Vance (not ground)

Well......not yet. :)

Wolfgang

Saturday afternoon in the kitchen
 

Wolfgang wrote:

I've wondered about that myself. None of the recipes I've seen called for
lamb....but, there haven't been many. Nor did the folks I talked with
mention lamb. On the other hand, lamb is very popular throughout the
Mediterranean region......as is one or another variation on the stuffed
grape leaf theme.

FWIW, my late aunt used lamb in her leaves.

Saturday afternoon in the kitchen
 

Wayne Knight typed:
Wolfgang wrote:

I've wondered about that myself. None of the recipes I've seen
called for lamb....but, there haven't been many. Nor did the folks
I talked with mention lamb. On the other hand, lamb is very popular
throughout the Mediterranean region......as is one or another
variation on the stuffed grape leaf theme.

FWIW, my late aunt used lamb in her leaves.

This much information is just enough for the rest of us to conclude that
lamb is dangerous. It IS the roffian way!
--
TL,
Tim
-------------------------
http://css.sbcma.com/timj

Saturday afternoon in the kitchen
 

In article , Conan The Librarian
wrote:

It
seems to me that she sometimes used ground lamb for them. Is that just
my faulty memory, or did your Greek friends (or the cookbook) mention
that as an option?


Claudia Roden's 'Book of Middle Eastern Food' (my bible for the area,
many editions since 1968) gives seven common fillings, of which four
contain meat (which in middle eastern cookery generally means lamb or
mutton). the second, 'the most common', is lamb, rice, a tomato,
parsly, and cinnamon or allspice.

And the only recipe in the 'Larousse Gastronomique' gives a filling of
rice, onions, lamb/mutton, mint, olive oil, lemons, coriander seed.

I've travelled a lot in Greece, Turkey, the Lebanon, Syria. I've had
dolmades both vegetarian and meaty, and I like them both ways.

Lazarus

Saturday afternoon in the kitchen
 

Wolfgang wrote:

"Conan The Librarian" wrote in message
...

A question for you: My mom used to make dolmades every so often. It
seems to me that she sometimes used ground lamb for them. Is that just my
faulty memory, or did your Greek friends (or the cookbook) mention that as
an option?

I've wondered about that myself. None of the recipes I've seen called for
lamb....but, there haven't been many. Nor did the folks I talked with
mention lamb. On the other hand, lamb is very popular throughout the
Mediterranean region......as is one or another variation on the stuffed
grape leaf theme. I'd be much surprised if it isn't more popular (at least
in part because more readily available) than beef back in the old country.

Exactly my thinking. It's like in Cuban cuisine. Beef is used very
little, because the island didn't provide adequate room for grazing
cattle. (Pork, however, is very common.)

Chuck Vance (not ground)

Well......not yet. :)

Hmmm ... do you know something I don't? :-)


Chuck Vance

Saturday afternoon in the kitchen
 

"Conan The Librarian" wrote in message
...
Wolfgang wrote:

...It's like in Cuban cuisine. Beef is used very little, because the
island didn't provide adequate room for grazing cattle. (Pork, however,
is very common.)

Cuba......ah yes.....who could possibly ever forget Gregory Sierra as "El
Puerco"?

Chuck Vance (not ground)
Well......not yet. :)

Hmmm ... do you know something I don't? :-)

Nothing specific. But, at $2.89 a pound the stuff moves pretty quickly and,
while Chucks may be a renewable resource, I figure there's just so many of
them in the world at one time. I'd watch my butt if I were you. :)

Wolfgang
who notes that, contrary to expectations, it looks like there is one
perspective from which it appears better to be a richard than a charles.

Saturday afternoon in the kitchen
 

Wolfgang wrote:

"Conan The Librarian" wrote in message
...

...It's like in Cuban cuisine. Beef is used very little, because the
island didn't provide adequate room for grazing cattle. (Pork, however,
is very common.)

Cuba......ah yes.....who could possibly ever forget Gregory Sierra as "El
Puerco"?

Hmmm ... I remember him as Chano, but I think he was a Puerto Rican
in that role. (Not that there's a lot of difference.)

Hmmm ... do you know something I don't? :-)

Nothing specific. But, at $2.89 a pound the stuff moves pretty quickly and,
while Chucks may be a renewable resource, I figure there's just so many of
them in the world at one time. I'd watch my butt if I were you. :)

I may need some help to cover my flanks. Or is that just skirting
the issue?

Wolfgang
who notes that, contrary to expectations, it looks like there is one
perspective from which it appears better to be a richard than a charles.

Well, yeah ... who wants a hamburger made from ground dic ... er ...
nevermind.


Chuck Vance