Mariah Milano - The Pornstar Foodie :)
- Thread starter Mariahxxx
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Ajvar (ahj-wahr) is an awesome red bell pepper / paprika paste, somewhat like Pesto in consistency, but it's made from grilled/roasted and peeled peppers. Usually served as an accompaniement/condiment to meat dishes (also can give some extra pep to Gulash).
Burek (Bü-reck) is a savory pastry, somewhat like big versions of Rustici.
No clue how tavce gravce are made.
Some of my personal favorites:
Cevapcici (che-wah-p-chi-chi) which are minced meat kebabs about the size of sausage links.
Melitzanosalata (Meh-lee-tza-no-sah-lah-tah) is an aubergine/eggplant paste, somewhat like Humus but made from eggplant. Can be found more in Greece, Cyprus and Macedonia. (I believe the etymology is similar to the Sicilian/Italian Melanzane).
Burek (Bü-reck) is a savory pastry, somewhat like big versions of Rustici.
No clue how tavce gravce are made.
Some of my personal favorites:
Cevapcici (che-wah-p-chi-chi) which are minced meat kebabs about the size of sausage links.
Melitzanosalata (Meh-lee-tza-no-sah-lah-tah) is an aubergine/eggplant paste, somewhat like Humus but made from eggplant. Can be found more in Greece, Cyprus and Macedonia. (I believe the etymology is similar to the Sicilian/Italian Melanzane).
sounds really good to me!I'll check it out I'm anxious to tour Istanbul as I hear they have the greatest street foods in the world!
can I come too this time? lol
Mariahxxx
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My crock pot has a LOT of miles on it and pot roasts are one of my favorite things to make in the winter. I have a lot of different ways I make it, and using red **** is probably my favorite. I use chuck roast without the bone. I get a 3 pound cut with a thick fat vein in it. I add carrots, onions, mushrooms, bay leaves, thyme, and an entire bottle of red ****. This is an easy and delicious pot roast!
What You’ll Need:
slow cooker or dutch oven
3lb chuck roast
1 bottle red ****
2 sweet onions
5 red potatoes
6 carrots
bay leaves
thyme
salt
pepper
add it all to the slow cooker and set it on low for 8 or 10 hours. AMAZING!
checkout Premium Link Upgrade for all my cooking videos!
xoxo
Mariah
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
The magic of the crock pot. Nearly impossible to fuck up a meal in one of those. Cut up anything, add liquid, and turn it on. You have all day to taste for adjusting the seasonings. I have a large oval one that is very handy. Dried beans do very well in them. here's what I do.
Split pea soup:
Shank hams are cheap, cheap, cheap when they go on sale. I'll bake the ham for meals and save the bone and trimmings. Some people like to do this with ham hocks but I don't like those tendon parts in my soup meat. Toss them into the crock with some dried peas bay leaves. Let it run slow and low. Every few hours stir and taste. Some frothy fat will be raising to the top so scrape this off. This is when you salt and pepper since you spiced the ham when you originally cooked it. When thickening starts taste for the firmness of the peas. If still too firm add a little more water. Once you get the right tenderness of the peas take out the bone and pieces of fat. Any ham remaining on the bone pluck off and back into the pot. Finely dice carrots, celery, and onion. and let it go till veggies are done to taste. Since this is an all day process you will always get your desired flavor.
Black beans:
This was taught to me by my dear departed from Guatemala. Dried black beans and water into the pot. Lots of whole garlic and diced onions. Supermarkets sell bacon trimmings in packages. Use them instead of salt pork, or standard bacon. Toss them in and it's go and slow. Monitor your salt while tasting for tenderness. What you have in the end are black beans that have absorbed all of the fat from the bacon scraps. Nothing will be floating on top. The meat is broken down into bits and slivers. The reason I use bacon trimmings is because they have the best combination of fat to meat and thickness to give the best breakdown. Try this once and you will forever be making it.
Split pea soup:
Shank hams are cheap, cheap, cheap when they go on sale. I'll bake the ham for meals and save the bone and trimmings. Some people like to do this with ham hocks but I don't like those tendon parts in my soup meat. Toss them into the crock with some dried peas bay leaves. Let it run slow and low. Every few hours stir and taste. Some frothy fat will be raising to the top so scrape this off. This is when you salt and pepper since you spiced the ham when you originally cooked it. When thickening starts taste for the firmness of the peas. If still too firm add a little more water. Once you get the right tenderness of the peas take out the bone and pieces of fat. Any ham remaining on the bone pluck off and back into the pot. Finely dice carrots, celery, and onion. and let it go till veggies are done to taste. Since this is an all day process you will always get your desired flavor.
Black beans:
This was taught to me by my dear departed from Guatemala. Dried black beans and water into the pot. Lots of whole garlic and diced onions. Supermarkets sell bacon trimmings in packages. Use them instead of salt pork, or standard bacon. Toss them in and it's go and slow. Monitor your salt while tasting for tenderness. What you have in the end are black beans that have absorbed all of the fat from the bacon scraps. Nothing will be floating on top. The meat is broken down into bits and slivers. The reason I use bacon trimmings is because they have the best combination of fat to meat and thickness to give the best breakdown. Try this once and you will forever be making it.
JaanaRuutu
Verified Performer
Mariah, there was a post on Buzzfeed earlier about top porn-related search times by country. You're one of the most searched in Romania!
Is that because I had some a couple days ago lol
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
you can take some big marrow bones and put them in beef broth with some carrots and celery and have one of the best soups ever. crock pots are nearly dummy proof
A buddy of mine works at a warehouse club and I asked his butcher about beef soup bones. Since it isn't a regular item sold he'll package some up just for me if I call a few days before hand. Plenty of trimmings to fall off the bone. Remember to roast the bones in the oven for a while before going into the crock.
wow that's crazy lol my dinnerwithmariah.com has some crazy Alexa rankings... Premium Link Upgrade
thanks for the heads up babe
I think a few of us on here may well have something to do with that
I don't actually own a slow cooker. I prefer my trusty Le Creuset casserole dish and the oven!
Mariahxxx
Verified Performer
wow that's crazy lol my dinnerwithmariah.com has some crazy Alexa rankings... Premium Link Upgrade
thanks for the heads up babe
I think a few of us on here may well have something to do with that
actually, pick out your favorite porn girl's site and do a comparison in the numbers to dinnerwithmariah.com I think you'll find the results shocking
