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I prefer the vegetarian ones either cold or room temperature. The meat ones definitely need to be warm, IMHO.
Retsina...hmmm...I'll take a pass on the white wine flavored with PineSol. ;) Best regards, William R. Sanders Online Guest Feedback Coordinator Starwood Hotels & Resorts Worldwide [email protected] |
meat ones, warm or hot.
non-meat ones, cool. |
We made them once with rice and ground elk!
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Rice, meat, hot, cold, with or without sauce. We lived in Turkey for a year, in the near wilderness in central Turkey and had only homemade and although we have good since then, none have compared. Then again the memory has a way of not recognizing anything but what we want to remember.
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Rice only served cold followed up with homemade baklava
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Originally Posted by Cholula
(Post 8829571)
Definitely cold.
And Trader Joe's has the best ones I've ever tried. They are in the refrigerated food section in the Southern CA TJ's. And if you're not standing there when they stock them, you're SOL. They sell out in less than an hour. :( Not sure why TJ's hasn't figured this out and devoted a little more real estate to this item. TJ's also has them in a jar but they're pretty lame IMO and much too oily. The good news is that they did have the stuffed peppers which I love. (Ground turkey and brown rice with great seasoning). They better not D.C. those or I will never return to T.J.'s. |
I like the stuffed peppers also-love that they use red bells rather than green. I usually put them in a baking dish with some more tomato sauce
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Originally Posted by bigguyinpasadena
(Post 8868714)
I like the stuffed peppers also-love that they use red bells rather than green. I usually put them in a baking dish with some more tomato sauce
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I find Dolmas pretty unsatisfying. Try Yebra, which is the Middle Eastern "Dolmas." I find that most Greek food is just like Middle Eastern food with all of the flavor taken away.
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Originally Posted by obscure2k
(Post 8866512)
The good news is that they did have the stuffed peppers which I love. (Ground turkey and brown rice with great seasoning). They better not D.C. those or I will never return to T.J.'s.
I found one package at TJ's the other day and when reading the ingredients, the first one listed was "mechanically-separated turkey". :eek: :eek: I spend many years in the meat business and thus am aware of what mechanically-separated meat is all about. But many people are not familiar with the product. Here's a synopsis from an article written recently on the subject: In the course of reporting a story for one of our finer food publications, I learned something so revolting it had no place in the article. I was talking with a leading sausage maker, both of us extolling the wonders of beef and pork and fat, and I asked him what were some of the things that make an inferior sausage. He listed a number of factors and then said, "But the really disgusting stuff is mechanically separated meat." What…exactly…is mechanically separated meat, says I. He explained that animal carcasses from which the main muscles have been removed, that is everything good to eat, are dumped into some sort of industrial strength salad spinner, called a beehive, and whipped around so hard that all the scraps of meat still clinging to bone and cartilage fly off and through a sieve, and are collected as a kind of pink paste and used to pad out any number of meat products. I said, So that means all kinds of other "material" could possibly be included? He said yes. I said, Like nerves and glands and cartilage and minute bone fragments. Yes, it’s measured for “calcium content” (aka pulverized bone), can only have a certain percentage by weight. The pink came from bone marrow. Spinal tissue? Apparently this is why you can get mechanically separated bovine dirt cheap these days. I'm not going to judge anyone for choosing an agribusiness processed wurst over an actual pork sausage with the recommended 30% percent pork fat and delectible seasonings, but if you're feeling particularly proud of yourself for opting for that Healthy Choice turkey sausage, check the label for mechanically separated.... And as another FYI, you'll often find mechanically-separated chicken or turkey in hot dogs, Vienna sausages, lunch meats and even in many canned soups. So check labels carefully if you're as adverse to this type of meat as I am. |
Thanks Cholula for the info. That sounds truly disgusting. Now I have absolutely NO reason to ever go to T.J.s again. Note to self: find good recipe for stuffed peppers.@:-)
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Originally Posted by jgsx
(Post 8870101)
I find that most Greek food is just like Middle Eastern food with all of the flavor taken away.
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I don't eat the meat ones but I like the rice ones warm or cold
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Originally Posted by Cholula
(Post 8941211)
Just a heads-up on the ground turkey stuffed peppers at TJ's.
I found one package at TJ's the other day and when reading the ingredients, the first one listed was "mechanically-separated turkey". :eek: :eek: I spend many years in the meat business and thus am aware of what mechanically-separated meat is all about. But many people are not familiar with the product. Here's a synopsis from an article written recently on the subject: I'm actually quite surprised that TJ's would carry such an item and I'm betting they're not aware of the ingredients or the ingredients have changed w/o their knowledge. And as another FYI, you'll often find mechanically-separated chicken or turkey in hot dogs, Vienna sausages, lunch meats and even in many canned soups. So check labels carefully if you're as adverse to this type of meat as I am. Not enough to keep me away from such products. |
always with lamb and rice - room temperature/warm - with thick bulgarian yogurt.
with a shot of rakia on the side. nazdravi |
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