Liptauer cheese is great fun to make and eat, although it's very different from most modern snacks. I love to make it, but my '30s cookbook has gone visiting. Time to make do with a caramelized onion souffle!
It's The United States Regional Cookbook, which was published in multiple editions through the 1930s and ‘40s. Someone “borrowed” my beloved 1947 copy or I'd give you the editor's name.
My mother had a copy which somehow disappeared, too. The cookbooks most distinctive feature is Its green cover. It also has several full-page color photos throughout. You can identify the real thing by the directions for the Los Angeles County Sheriff's Department Annual Barbecue. Look for that page to know you have the real deal!
Chimmichurri sauce! Tofu nuggets! Pizza crusts! Pasta! Marinara sauce with grilled vegetables! Rice and beans and veggies! Flat bread and something to wrap. Dense salad. Soft silken tofu and melted chocolate blended up for mousse. Air fried sweet potato fries and something… faux chicken cutlet? Fish? A nice tofu katsu? Half a tomato grilled and a nice slab of toasted sourdough bread with some vegan cheese sauce.
I saw this crème brûlée vegan recipe with soft silken tofu somehow injected or poke cake style marinated with sugar syrup and vanilla.. and sugar on top blow torched to perfection. I was like omg. Not, on my bingo card but, ok. I love that stuff I just need a little moment and a small hobby blowtorch lol
(A sampling) Adjimi Bread from Bibi's Kitchen, Cumin Lamb, Green Onion Pancake, your Rajma nachos, Cardamom Coffee Banana Bread, dirty rice, Tejal Rao's Beef Biryani, King Arthur Pizza, homemade fish burgers, Samin's Joojeh Kabob Roast Chicken. This was so fun!!
I’ve got bo ssam on my list, but I might need to borrow birria tacos from yours! I made them in 2024 and they were SO good. I still have all the dried chiles so I def need to make them again!
This is so fun. Brainstorming now!
Would love to know what you put on yours!
Liptauer cheese is great fun to make and eat, although it's very different from most modern snacks. I love to make it, but my '30s cookbook has gone visiting. Time to make do with a caramelized onion souffle!
Okay need to know more about this 30’s cookbook!
It's The United States Regional Cookbook, which was published in multiple editions through the 1930s and ‘40s. Someone “borrowed” my beloved 1947 copy or I'd give you the editor's name.
My mother had a copy which somehow disappeared, too. The cookbooks most distinctive feature is Its green cover. It also has several full-page color photos throughout. You can identify the real thing by the directions for the Los Angeles County Sheriff's Department Annual Barbecue. Look for that page to know you have the real deal!
Chimmichurri sauce! Tofu nuggets! Pizza crusts! Pasta! Marinara sauce with grilled vegetables! Rice and beans and veggies! Flat bread and something to wrap. Dense salad. Soft silken tofu and melted chocolate blended up for mousse. Air fried sweet potato fries and something… faux chicken cutlet? Fish? A nice tofu katsu? Half a tomato grilled and a nice slab of toasted sourdough bread with some vegan cheese sauce.
Have tried that silken tofu mousse and it’s shockingly good!!
I saw this crème brûlée vegan recipe with soft silken tofu somehow injected or poke cake style marinated with sugar syrup and vanilla.. and sugar on top blow torched to perfection. I was like omg. Not, on my bingo card but, ok. I love that stuff I just need a little moment and a small hobby blowtorch lol
Yes, butter adds flavor to fried rice and toast.
(A sampling) Adjimi Bread from Bibi's Kitchen, Cumin Lamb, Green Onion Pancake, your Rajma nachos, Cardamom Coffee Banana Bread, dirty rice, Tejal Rao's Beef Biryani, King Arthur Pizza, homemade fish burgers, Samin's Joojeh Kabob Roast Chicken. This was so fun!!
i like it
ooooh so fun! I just made my own card and I'm excited to play!
Oh how fun! I just love this for you 🫶🏻
I’ve got bo ssam on my list, but I might need to borrow birria tacos from yours! I made them in 2024 and they were SO good. I still have all the dried chiles so I def need to make them again!