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Author Topic: Do you cook?  (Read 11780 times) Average Rating: 0
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thetraditionalfrog
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« Reply #45 on: October 24, 2011, 01:07:01 PM »

I'm living with my parents temporarily, but yes I do cook. In fact, I'm doing the bulk of the cooking right now as they are preoccupied with major home renovation. The good thing about this is I am better able to keep the fasts properly. On fast days, I simply make a small amount of non fasting food for myself and something else for them. Anyway, I make a great meatloaf and home made mashed potatoes. I also have been known for having some of the best home made meatballs! My cheesy Italian bake is to die for. In fact I make most things from scratch as I can't stand most packaged, tinned, and processed foods. Fasting fare is very simple and light... lots of salad, veg, meatless veg & Texas bean soup, and instead of using pasta for spaghetti... spaghetti squash. For pre-made marinara, Barilla is the best! Spaghetti squash tastes great, but doesn't give you all the carbs of pasta!
« Last Edit: October 24, 2011, 01:07:59 PM by thetraditionalfrog » Logged

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« Reply #46 on: October 24, 2011, 02:35:51 PM »

I made a very basic coffee cake to take to church yesterday on my name day. Everyone wanted seconds and I even had a couple of invitations to be their personal cook at home! Very basic: flour, sugar, oil, milk, egg, pinch of salt; topping of brown sugar, flour, cinnamon and nutmeg. Recipe from the well-worn red and white cookbook that ought to be a staple in any household. That's it. Most of my cooking is basic like that. Keep it simple and use good ingredients. Far better than fancy recipes with hard-to-find ingredients.
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« Reply #47 on: October 24, 2011, 03:31:35 PM »

I like Vietnamese chicken salad.



Sta, what are those long green leaves?  Mustard leaves? Amazing meal.
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« Reply #48 on: October 24, 2011, 04:15:50 PM »

Some other stuff Lesya likes to make.

Herring with onions:



Herring under "fur coat" (made of eggs, mayonnaise, beets, and onion):



Liver paté:

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« Reply #49 on: October 24, 2011, 04:27:47 PM »

Another very Slavic post-Soviet dish, "Salad Olivier" (it's actually a dip made of eggs, pickled cucumpers etc.):



"Vinegret" (a dip made of beets and other stuff):



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« Reply #50 on: October 24, 2011, 09:40:49 PM »

But like our dear friend *

Naruto?

I dearly love a good Ramen noodle when it is W/F and I am working.

Soba > ramen.
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« Reply #51 on: October 24, 2011, 09:51:36 PM »

But like our dear friend *

Naruto?

I dearly love a good Ramen noodle when it is W/F and I am working.

Soba > ramen.
Soba is quite good, although we've only had one package of the noodles in our house in the past several months. Noodles, shiitake mushrooms, chicken cooked in my special teriyaki sauce (which is not really a teriyaki sauce) oh, so good.  Nom nom.

Ramen is great, though. I know the processed stuff is not good for you, but I have developed a taste for it. Plus, my freshman year my friend and I established Ramen/Law&Order nights, so it's tradition for me to eat them every few days.

I'm trying to add more vegetables to the broth to make it a bit healthier. A friend told me about adding hard-boiled eggs to it, but I usually eat Ramen on W/F so I'd have to nix the hard-boiled egg.
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« Reply #52 on: October 24, 2011, 09:57:08 PM »

But like our dear friend *

Naruto?

I dearly love a good Ramen noodle when it is W/F and I am working.

Soba > ramen.
Soba is quite good, although we've only had one package of the noodles in our house in the past several months. Noodles, shiitake mushrooms, chicken cooked in my special teriyaki sauce (which is not really a teriyaki sauce) oh, so good.  Nom nom.

Ramen is great, though. I know the processed stuff is not good for you, but I have developed a taste for it. Plus, my freshman year my friend and I established Ramen/Law&Order nights, so it's tradition for me to eat them every few days.

I'm trying to add more vegetables to the broth to make it a bit healthier. A friend told me about adding hard-boiled eggs to it, but I usually eat Ramen on W/F so I'd have to nix the hard-boiled egg.

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« Reply #53 on: October 24, 2011, 09:59:31 PM »

Oh, is that nori I see? Do you mind telling me what else is pictured, for future reference? I can only guess the scallions, but that's about it.
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« Reply #54 on: October 24, 2011, 10:03:32 PM »

Oh, is that nori I see? Do you mind telling me what else is pictured, for future reference? I can only guess the scallions, but that's about it.

Green tea buckwheat noodles dressed with shredded nori on the bamboo.

Sesame, wasabi and shallots in the white ramekin-thingy.

Soba sauce/broth stuff in the small bowl.

The sesame, wasabi and shallots are meant to be mixed into the sauce/broth (as your taste dictates) and the noodles dipped into the sauce/broth before being eaten. At the end of the meal, you can add hot water to the sauce/broth and drink it as a soup.

This is a popular summer meal as the noodles are served cold or chilled.
« Last Edit: October 24, 2011, 10:17:31 PM by akimori makoto » Logged

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« Reply #55 on: October 24, 2011, 10:13:23 PM »

Thank you! Sounds delish. I will have to try it, sans wasabi, next time.
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« Reply #56 on: October 24, 2011, 10:42:36 PM »

Blood sausage:



"Holodets" (a thick cold stew made of cartilage):



"Salo" (porcine belly fat) with garlic and chilled "horilka" (Ukrainian vodka):

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« Reply #57 on: October 25, 2011, 08:10:32 AM »

Oven baked ribs


Crab stuffed mushrooms with paprika, green onions, mozarella and parm.
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« Reply #58 on: October 25, 2011, 08:30:41 AM »

It looks delicious, Achronos!

I need to remember to take pictures of my food.

And Heorhij, have you had the salo chocolate? I heard about the legend Wink but forgot about looking for it when I was in Ukraine. I would love to try it.
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« Reply #59 on: October 25, 2011, 01:04:55 PM »

And Heorhij, have you had the salo chocolate? I heard about the legend Wink but forgot about looking for it when I was in Ukraine. I would love to try it.

I have heard about it, but never saw it.
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« Reply #60 on: October 26, 2011, 02:57:15 AM »

I cook sometimes, I love to eat but cook less.. lols
but I tried to learn some cooks.
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« Reply #61 on: October 26, 2011, 11:04:24 AM »

It looks delicious, Achronos!

I need to remember to take pictures of my food.

And Heorhij, have you had the salo chocolate? I heard about the legend Wink but forgot about looking for it when I was in Ukraine. I would love to try it.
Hey Ismi, I tried that coconut milk chicken thing you posted. It was absolutely amazing. Thanks!

PP
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« Reply #62 on: October 26, 2011, 11:25:57 AM »

I like to cook a few things. Some of the more successful dishes have been:

Imperial Borsht  (with steak, Italian sausage and duckling)
Bulgarian spinach banitsa (like Greek spanakopita, Turkish burek, or Serbian gibanica, but better)
Baklava
Pasta alla puttanesca with hot Italian sausage and bocconcini
Szechuan hot and sour Soup
Octoberfest sausage, potato and kraut
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« Reply #63 on: October 26, 2011, 11:30:17 AM »

Oven baked ribs


Crab stuffed mushrooms with paprika, green onions, mozarella and parm.


Those mushrooms look good.
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« Reply #64 on: October 26, 2011, 11:36:56 AM »

It looks delicious, Achronos!

I need to remember to take pictures of my food.

And Heorhij, have you had the salo chocolate? I heard about the legend Wink but forgot about looking for it when I was in Ukraine. I would love to try it.
Hey Ismi, I tried that coconut milk chicken thing you posted. It was absolutely amazing. Thanks!

PP
Primuspilus, glad you loved it! You also learned to cook two Filipino dishes in one, because if you leave out the coconut milk and pepper, you get Chicken Adobo, which is just as great.

I have half a can of the milk left over...I'm tempted to cook it again... Wink

And if I ever have time one day, I want to learn how to make spaetzle. I LOVE spaetzle.
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« Reply #65 on: October 26, 2011, 12:01:03 PM »

It looks delicious, Achronos!

I need to remember to take pictures of my food.

And Heorhij, have you had the salo chocolate? I heard about the legend Wink but forgot about looking for it when I was in Ukraine. I would love to try it.
Hey Ismi, I tried that coconut milk chicken thing you posted. It was absolutely amazing. Thanks!

PP
Primuspilus, glad you loved it! You also learned to cook two Filipino dishes in one, because if you leave out the coconut milk and pepper, you get Chicken Adobo, which is just as great.

I have half a can of the milk left over...I'm tempted to cook it again... Wink

And if I ever have time one day, I want to learn how to make spaetzle. I LOVE spaetzle.

Yeah, I also want (need) to learn to make spaetzle.  If you figure it out let me know!
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« Reply #66 on: October 26, 2011, 12:03:04 PM »

Blood sausage:



"Holodets" (a thick cold stew made of cartilage):



"Salo" (porcine belly fat) with garlic and chilled "horilka" (Ukrainian vodka):



Wow.  You guys are almost as bad as the Icelanders.  On the WWII forum I post on there's this Icelander who posts pictures of their feasts and I gotta tell you, rotten shark and sheep heads will NEVER be on my menu!

I didn't think Orthodox folk were to eat blood - keine Blutwurst?

Edit - BTW, if anyone posts pictures of Balut I will projectile vomit and you will be liable for a new computer screen.
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« Reply #67 on: October 26, 2011, 12:14:29 PM »

It looks delicious, Achronos!

I need to remember to take pictures of my food.

And Heorhij, have you had the salo chocolate? I heard about the legend Wink but forgot about looking for it when I was in Ukraine. I would love to try it.
Hey Ismi, I tried that coconut milk chicken thing you posted. It was absolutely amazing. Thanks!

PP
Primuspilus, glad you loved it! You also learned to cook two Filipino dishes in one, because if you leave out the coconut milk and pepper, you get Chicken Adobo, which is just as great.

I have half a can of the milk left over...I'm tempted to cook it again... Wink

And if I ever have time one day, I want to learn how to make spaetzle. I LOVE spaetzle.

Yeah, I also want (need) to learn to make spaetzle.  If you figure it out let me know!
This spaetzle recipe looks stupid simple: (All Recipes - Spaetzle http://allrecipes.com/Recipe/german-spaetzle-dumplings/detail.aspx)

I imagined having to roll out the dough and cut it, but I am remembering how I read in a German book that the woman would just hold the block of dough over the pot and slice the ribbons into the boiling water. Looks easy enough.

If I do get a chance, I will take a picture.

OMG, with some schnitzel, I'll die.

On my anniversary trip in a few weeks, we are going to this great German restaurant and I am so excited about it. I LOVE German cuisine!
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« Reply #68 on: October 26, 2011, 01:36:31 PM »

Edit - BTW, if anyone posts pictures of Balut I will projectile vomit and you will be liable for a new computer screen.
LOL, just saw this.

Whenever I mention that my mother is Filipino, about 50% of the time I will get a Balut comment. Thank you Food Network. I refuse to try it. There are several dishes that I won't touch and that is one of them.
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« Reply #69 on: October 26, 2011, 03:27:15 PM »

I don't cook most of the time, but I would like to learn about it. In the mean time I try to develop a habit of "vegetarianism" and that gives less opportunity for cooking from my experience. Please do share what you think about this issue from spiritual point of view? And also "vegetarianism" if you can?
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« Reply #70 on: October 26, 2011, 05:29:55 PM »

This thread is torture! Working double shifts this week and living on mini-market roadkill and something-in-a-can for dinner!
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« Reply #71 on: October 29, 2011, 11:51:39 PM »

It looks delicious, Achronos!

I need to remember to take pictures of my food.

And Heorhij, have you had the salo chocolate? I heard about the legend Wink but forgot about looking for it when I was in Ukraine. I would love to try it.
Hey Ismi, I tried that coconut milk chicken thing you posted. It was absolutely amazing. Thanks!

PP
Primuspilus, glad you loved it! You also learned to cook two Filipino dishes in one, because if you leave out the coconut milk and pepper, you get Chicken Adobo, which is just as great.

I have half a can of the milk left over...I'm tempted to cook it again... Wink

And if I ever have time one day, I want to learn how to make spaetzle. I LOVE spaetzle.

Yeah, I also want (need) to learn to make spaetzle.  If you figure it out let me know!
This spaetzle recipe looks stupid simple: (All Recipes - Spaetzle http://allrecipes.com/Recipe/german-spaetzle-dumplings/detail.aspx)

I imagined having to roll out the dough and cut it, but I am remembering how I read in a German book that the woman would just hold the block of dough over the pot and slice the ribbons into the boiling water. Looks easy enough.

If I do get a chance, I will take a picture.

OMG, with some schnitzel, I'll die.

On my anniversary trip in a few weeks, we are going to this great German restaurant and I am so excited about it. I LOVE German cuisine!

Ismi, with one small addition, the recipe is a go.  Use more flour.  The author of the recipe is trying to make you play the goop-covered fool.  Use more flour.  Tasted good.  I tossed them in butter like it says and then covered them in Goulasch chased down with (probably too much) Gluhwein.  My bro, our roommate, and I all had it for dinner.  We even gave some to the dog, and it was unanimously good.  Even the dog said so.
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« Reply #72 on: October 30, 2011, 08:12:29 PM »

Aghh!! You actually did it!

Friends were over so we went out and I didn't have time to cook it. I am going to be eating spaetzle on my trip, but when I get back, I promise I need to make it. Hearing that the recipe got a thumbs up from all of you makes me more confident to try that recipe.

No picture again, but we had some leftover flounder and I pan-fried it in sesame oil with garlic, sage, sea salt over the top, with lemon juice. Delish. And Mr. Ismi made home fries and banana bread for dessert. And I went to a buffet this weekend and barely ate anything. Y'know, sometimes it's not worth it to go out...
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« Reply #73 on: October 30, 2011, 08:16:13 PM »

sans wasabi

Blasphemy.
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« Reply #74 on: October 30, 2011, 08:17:45 PM »

I know, I can't stand the stuff. It's one of the several reasons why I am anathemized by my Asian family. Egg rolls are another one (can't stand cabbage).

They try to disown me but one look at my pantry says otherwise....
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« Reply #75 on: October 30, 2011, 08:57:26 PM »

I know, I can't stand the stuff. It's one of the several reasons why I am anathemized by my Asian family. Egg rolls are another one (can't stand cabbage).

They try to disown me but one look at my pantry says otherwise....

What about Sauerkraut?
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« Reply #76 on: October 30, 2011, 09:02:03 PM »

I am actually a fairly picky eater. Don't like sauerkraut, although that's also in my pantry. :-/

When I was in Ukraine and I was eating holubtsi, I ate the filling inside the cabbage. The children couldn't stop laughing at me. They also had their own eating issues, but they thought it was hilarious that I opened up the cabbage and just ate everything inside.
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« Reply #77 on: October 30, 2011, 09:15:12 PM »

It looks delicious, Achronos!

I need to remember to take pictures of my food.

And Heorhij, have you had the salo chocolate? I heard about the legend Wink but forgot about looking for it when I was in Ukraine. I would love to try it.
Hey Ismi, I tried that coconut milk chicken thing you posted. It was absolutely amazing. Thanks!

PP
Primuspilus, glad you loved it! You also learned to cook two Filipino dishes in one, because if you leave out the coconut milk and pepper, you get Chicken Adobo, which is just as great.

I have half a can of the milk left over...I'm tempted to cook it again... Wink

And if I ever have time one day, I want to learn how to make spaetzle. I LOVE spaetzle.

Yeah, I also want (need) to learn to make spaetzle.  If you figure it out let me know!
This spaetzle recipe looks stupid simple: (All Recipes - Spaetzle http://allrecipes.com/Recipe/german-spaetzle-dumplings/detail.aspx)

I imagined having to roll out the dough and cut it, but I am remembering how I read in a German book that the woman would just hold the block of dough over the pot and slice the ribbons into the boiling water. Looks easy enough.

If I do get a chance, I will take a picture.

OMG, with some schnitzel, I'll die.

On my anniversary trip in a few weeks, we are going to this great German restaurant and I am so excited about it. I LOVE German cuisine!

Ismi, with one small addition, the recipe is a go.  Use more flour.  The author of the recipe is trying to make you play the goop-covered fool.  Use more flour.  Tasted good.  I tossed them in butter like it says and then covered them in Goulasch chased down with (probably too much) Gluhwein.  My bro, our roommate, and I all had it for dinner.  We even gave some to the dog, and it was unanimously good.  Even the dog said so.

Do you ever just use good ole Knoedel?
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« Reply #78 on: October 30, 2011, 09:16:06 PM »

To Miss Ismi: I made your Adobong Manok sa Gata this evening and I have three things to say about it:  NOM, NOM, NOM!

Aki: that looks like the best meal I never ate! Did you make the Green Tea Buckwheat noodles yourself? I gotta try that...
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« Reply #79 on: October 30, 2011, 09:21:05 PM »

To Miss Ismi: I made your Adobong Manok sa Gata this evening and I have three things to say about it:  NOM, NOM, NOM!

Aki: that looks like the best meal I never ate! Did you make the Green Tea Buckwheat noodles yourself? I gotta try that...
Agh, that's so cool! Glad you enjoyed it. Smiley I am making it tomorrow to finish up the coconut milk. Maybe I can post a picture for the non-believers...if I remember to take one before we eat all of it!
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« Reply #80 on: October 30, 2011, 09:26:45 PM »

Aki: that looks like the best meal I never ate! Did you make the Green Tea Buckwheat noodles yourself? I gotta try that...

Dude, my culinary skills don't extend that far, haha.

You should try it.
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« Reply #81 on: October 30, 2011, 10:01:11 PM »

I don't cook most of the time, but I would like to learn about it. In the mean time I try to develop a habit of "vegetarianism" and that gives less opportunity for cooking from my experience. Please do share what you think about this issue from spiritual point of view? And also "vegetarianism" if you can?



Since our eating, and fasting, are intimately and intricately connected to the way we worship, if you are Orthodox you need to discuss it with your priest, first.

Other than that, if you can handle it, enjoy the moral high ground, I guess. A lot of spiritually developed people, such as Elder Paisius, enjoyed a very close relationship with animals. Me, I'm not an animal-rights guy, but I'm eating far less meat these days. I simply feel healthier, and enjoy it. I'm not ready to make the transition to Vegan yet.

As far as cooking goes, your only limited by your creativity. Do research, play creatively. Laugh about the "fails". My recommendation: work your way there slowly. And eggplant rules.
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« Reply #82 on: October 30, 2011, 10:14:46 PM »

To Miss Ismi: I made your Adobong Manok sa Gata this evening and I have three things to say about it:  NOM, NOM, NOM!

Aki: that looks like the best meal I never ate! Did you make the Green Tea Buckwheat noodles yourself? I gotta try that...
Agh, that's so cool! Glad you enjoyed it. Smiley I am making it tomorrow to finish up the coconut milk. Maybe I can post a picture for the non-believers...if I remember to take one before we eat all of it!
Please post the picture! I was a little uncertain about the meat sizing and sauce appearance, so I winged it and it was good - but maybe not like the original? (I have to learn the right way to post pictures from my phone!)

Aki - yeah, I probably will try to make those noodles - no way to buy anything so exotic where I live. Maybe I'll have the kids videotape my attempt - watch for it on fail.com!
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« Reply #83 on: October 30, 2011, 10:24:58 PM »

When I was in Ukraine and I was eating holubtsi, I ate the filling inside the cabbage. The children couldn't stop laughing at me. They also had their own eating issues, but they thought it was hilarious that I opened up the cabbage and just ate everything inside.

LOL, you're just like my cousin. Holubtsi is her all-time favorite food. She could eat an entire pot by herself! The only thing is that she won't eat any of the cabbage, just the filling inside.

Her grandmother would just shake her head in disbelief as a large pile of cabbage would be left behind. lol
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« Reply #84 on: October 31, 2011, 07:08:26 AM »

When I was in Ukraine and I was eating holubtsi, I ate the filling inside the cabbage. The children couldn't stop laughing at me. They also had their own eating issues, but they thought it was hilarious that I opened up the cabbage and just ate everything inside.

LOL, you're just like my cousin. Holubtsi is her all-time favorite food. She could eat an entire pot by herself! The only thing is that she won't eat any of the cabbage, just the filling inside.

Her grandmother would just shake her head in disbelief as a large pile of cabbage would be left behind. lol

My step-grandmother makes them with sauerkraut instead of normal cabbage!
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« Reply #85 on: October 31, 2011, 09:32:19 AM »

I don't cook most of the time, but I would like to learn about it. In the mean time I try to develop a habit of "vegetarianism" and that gives less opportunity for cooking from my experience. Please do share what you think about this issue from spiritual point of view? And also "vegetarianism" if you can?



Since our eating, and fasting, are intimately and intricately connected to the way we worship, if you are Orthodox you need to discuss it with your priest, first.

Other than that, if you can handle it, enjoy the moral high ground, I guess. A lot of spiritually developed people, such as Elder Paisius, enjoyed a very close relationship with animals. Me, I'm not an animal-rights guy, but I'm eating far less meat these days. I simply feel healthier, and enjoy it. I'm not ready to make the transition to Vegan yet. 

As far as cooking goes, your only limited by your creativity. Do research, play creatively. Laugh about the "fails". My recommendation: work your way there slowly. And eggplant rules.

Thank you for the reply. I agree with you in discussing this issue with the priest, but I think Vegetarianism may be supportive when it is seen from our belief system stand point. 

Who is Elder Paisius? I don't think I have heard about him before. Please let me know anything about this saint?

Cooking is enjoyable sometimes, but being a male I did not start cooking while young. So, that is not good. As you suggested I will try to be creative. Finally do you like eggplants or are they beneficial for health?
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« Reply #86 on: October 31, 2011, 04:12:07 PM »

I don't cook most of the time, but I would like to learn about it. In the mean time I try to develop a habit of "vegetarianism" and that gives less opportunity for cooking from my experience. Please do share what you think about this issue from spiritual point of view? And also "vegetarianism" if you can?

Since our eating, and fasting, are intimately and intricately connected to the way we worship, if you are Orthodox you need to discuss it with your priest, first.

Other than that, if you can handle it, enjoy the moral high ground, I guess. A lot of spiritually developed people, such as Elder Paisius, enjoyed a very close relationship with animals. Me, I'm not an animal-rights guy, but I'm eating far less meat these days. I simply feel healthier, and enjoy it. I'm not ready to make the transition to Vegan yet. 

As far as cooking goes, your only limited by your creativity. Do research, play creatively. Laugh about the "fails". My recommendation: work your way there slowly. And eggplant rules.

Thank you for the reply. I agree with you in discussing this issue with the priest, but I think Vegetarianism may be supportive when it is seen from our belief system stand point. 

Who is Elder Paisius? I don't think I have heard about him before. Please let me know anything about this saint?

Cooking is enjoyable sometimes, but being a male I did not start cooking while young. So, that is not good. As you suggested I will try to be creative. Finally do you like eggplants or are they beneficial for health?

I'm not sure about how healthy they are, but eggplants are meaty, flavorful, and satisfying. I love 'em! Last time I went to a farmer's market I came back with 6 different varieties, totalling about 20 eggplants, for four people. My family was giving me the "dad's bonkers" look that I know so well.

They're great in Rattatouille, Baba Ganoush, as a substitute for noodles in lasagna, or the simplest way, breaded and fried in olive oil.

As far as Elder Paisios (all my spellings are suspect), he was a man truly at one with nature.
Here's a quick link: http://orthodoxwayoflife.blogspot.com/2009/10/loving-relationship-with-world-elder.html

-mt-
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« Reply #87 on: October 31, 2011, 08:42:46 PM »

Quote
... as a substitute for noodles in lasagna ...

That's called moussaka. YUM!!
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« Reply #88 on: November 02, 2011, 12:55:54 PM »

I don't cook most of the time, but I would like to learn about it. In the mean time I try to develop a habit of "vegetarianism" and that gives less opportunity for cooking from my experience. Please do share what you think about this issue from spiritual point of view? And also "vegetarianism" if you can?

Since our eating, and fasting, are intimately and intricately connected to the way we worship, if you are Orthodox you need to discuss it with your priest, first.

Other than that, if you can handle it, enjoy the moral high ground, I guess. A lot of spiritually developed people, such as Elder Paisius, enjoyed a very close relationship with animals. Me, I'm not an animal-rights guy, but I'm eating far less meat these days. I simply feel healthier, and enjoy it. I'm not ready to make the transition to Vegan yet. 

As far as cooking goes, your only limited by your creativity. Do research, play creatively. Laugh about the "fails". My recommendation: work your way there slowly. And eggplant rules.

Thank you for the reply. I agree with you in discussing this issue with the priest, but I think Vegetarianism may be supportive when it is seen from our belief system stand point. 

Who is Elder Paisius? I don't think I have heard about him before. Please let me know anything about this saint?

Cooking is enjoyable sometimes, but being a male I did not start cooking while young. So, that is not good. As you suggested I will try to be creative. Finally do you like eggplants or are they beneficial for health?

I'm not sure about how healthy they are, but eggplants are meaty, flavorful, and satisfying. I love 'em! Last time I went to a farmer's market I came back with 6 different varieties, totalling about 20 eggplants, for four people. My family was giving me the "dad's bonkers" look that I know so well.

They're great in Rattatouille, Baba Ganoush, as a substitute for noodles in lasagna, or the simplest way, breaded and fried in olive oil.

As far as Elder Paisios (all my spellings are suspect), he was a man truly at one with nature.
Here's a quick link: http://orthodoxwayoflife.blogspot.com/2009/10/loving-relationship-with-world-elder.html

-mt-
There are 6 varieties of eggplants? And what is Rattatouille, Baba Ganoush?   Thank you for the information about eggplants, I may have to cook eggplants and try it in the future;  and for the link to Elder Paisious as well, I will look in to it.
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« Reply #89 on: November 03, 2011, 10:07:44 AM »

At the farmer's market I found: purple globe, a yellow variety, a white variety, a tiger-striped variety, and two varieties of small, japanese eggplants. The globe varieties all tasted about the same. Japanese eggplants tend to end up on my grill.  Rattatouille is a stew of eggplatnt, zucchini, green pepper, onions, garlic, and tomatoes. There ate thousands of recipes, I usually just wing it.  I usually order Baba Ganoush at Indian resturaunts. Best recipe for moussaka is to put on the charm with the old Greek ladies in your parish and mooch off them at the Agape meals! I buy mine from a monastery, its way better (and easier) than mine.

Good source for Lenten/veg recipes:
 http://www.everydaydish.tv/

Her Italian sausage recipe is SUPERB. (yes, I am a seitan worshiper, lol!)
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