r/TastingHistory

Made piroshki again! I used a mix of dark rye and all purpose flour for the dough, filling is ground elk simmered in stout and Waygu beef tallow, caramelized onions, and caramelized cabbage with 3 cloves of my honey-fermented garlic! Served alongside a delicious roasted garlic mayo my wife made 🙂

(I plan on bringing this to my best friend’s hobbit/fantasy party in September and am trying to make it a Northern Dwarvish style food)

Sharing so no one else makes my mistake. Followed instructions except for subbing in almond milk for cow milk. The flavor is delicious, but besides the skin on top it is entirely liquid. Next time I'll use whole milk and just take the lactaid.

I am kinda proud I managed to make it look more horrifying than Max's.

Paused at funny face

When my mom first married my dad back in 1984, his aunt gave my mom a cookbook and pointed out this recipe in particular as a family favorite. It continues to be, but no one I have asked knows who Hazel is.

Gimme your best guesses in the comments.

(And my great aunt who recommended it is the Patsy who submitted it to the cookbook)

Edit: Since Reddit has eaten my pictures, I am transcribing the recipe here.

Hazel's Special

• 1lb. hamburger
• Chili powder
• Garlic Powder
• Salt and Pepper
• 1 pkg. corn tortillas
• 1 can of cream of chicken soup (we always use cream of mushroom instead)
• 1 can Ro-Tel tomatoes
• 1 small onion
• Cheese
• 1 can Ranch Style beans

Brown meat and seasonings. Put 1/2 cup up(sic) tortillas in the tortillas in bottom of pan. Layer meat, beans and onions. Put remaining tortillas on top. Then add soup and tomatoes. Put cheese on top. Cover with foil. Bake 1 hour at 350°

I'm a Swiftie and the pap shots of Taylor and Travis leaving OR'ESH in New York popped up in my feed and piqued my interest because I'm a hella foodie so I wanted to see what the menu looked like. And I spotted garum in the wild. It's the first time I've seen it mentioned anywhere so thought I would share 😊

My god this is so good, it kind of looks like scrambled eggs inside but maaan it is so good. It has this rich, cheesy flavor that’s goes so well with the softness of the tomato. Definitely make this, this is probably my favorite recipe I’ve done so far

It has a nutty aftertaste from the mace but it’s pretty good. I wish the dark brown sugar was more pronounced and able to taste it more but I think they are good. If you like dark brown sugar maybe add a little more than what it says on the recipe but other than that it’s good as is.