r/TipOfMyFork

My German grandmother and mother made a savoury dish growing up that she called "strudel" and I've never been able to find a recipe for it or seen it anywhere else. They started by making what looked like a very thin pastry dough the length of the countertop and then rolling/twisting it into a pan like a pin wheel, similar in appearance of spanakopita but with no filling. It was fried in the pan, and then topped with gravy. Our family also had Ukrainian and Mennonite influence so it's possible it was a recipe from those cultures to.

I'm dying to taste it or something similar again but at this point I'm not sure if it's a known dish or was just a family recipe! Does anyone know what I'm talking about?

Link to the original post: Dear Dominicans, I'm looking for your chicken. : r/TipOfMyFork

I have spent the last two years researching, acquiring, using, and tasting the ingredients you gave me. These are my results:

1. Achiote: not easy to track down. Finally found some on Amazon. Tasty, but not it.

2. Maggi: not it, though adding a few drops in a dish is nice.

3. Adobo powder (Goya): not it. Also not easy to find. Tasty, if you like salt and garlic powder (and who doesn't?).

4. Deglazing the pan: not it, but nice cooking technique.

5. Sofrito: this is part of the answer, keep reading ;)

6. Sazon (the orange packs): nice, but not it.

7. Culantro (mexican cilantro): part of the answer.

8. Mexican oregano: could be part of the answer, sadly I could not track it down.

9. MSG: not it.

For a while I felt like I was getting nowhere. Made at least 5 types of chicken, fail after fail. But then, as if the sweet lord of Chicken had heard me, I got a brief opportunity to speak to my Dominican ex and ask him the recipe. Turns out the answer is bitter orange!

Well, at least it's part of the answer. In order to make magic Dominican chicken, one must:

1. Crush garlic, salt, culantro (can be substituted for a ridiculous amount of cilantro), and cilantro (the famous "verduritas") with a mortar and a pestle.

2. Add the juice of a bitter orange (can be substituted for a regular orange and a lime).

3. Marinate the chicken in that for a few hours.

4. Pan sear the chicken (and dump some of the marinade in the pan, or all of it if you like it strong), then put the chicken to the side.

5. Pour some brown sugar in the pan, and a very small amount of water. Let it caramelise. Then add tomato paste, let it simmer for a little while, add some soy sauce, then add the chicken back in.

6. Optional: add onions and pointed sweet pepper (red).

7. Optional: add water, cover and let simmer.

8. Cry because it tastes so good.

Hello all! My 93 year old father is trying to recapture foods he has liked over the course of his life and is unable to remember or identify a salad dressing he says used to be popular enough that it was everywhere in restaurants. He describes it as translucent/transparent with very little colour, thick (almost jelly-like but not quite), and sweet, with various things suspended within it (he can’t be specific about these things and just says ‘salad dressing things’) and we are British but he remembers having it in America. I’d welcome any suggestions - I know this is not much to go on but I’m having a lot of trouble with the specific combination of near-colourless, thick and sweet 😂

Hi! When I was a teenager my boyfriend had me over and he gave me what he called a “gin and tonic,” but now that I am older I think he might have had the wrong name. There was no tonic water involved from what I remember. He was just mixing a shot or two of gin with this purply-blue stuff that made it taste really sweet and delicious and pretty colored. The gin we used was Bombay Sapphire gin and I cannot figure out what this purple stuff was, but I’m wondering if perhaps it is Crème De Violette or some kind of butterfly pea flower mix-in? This was almost ten years ago and we don’t talk so I can’t ask him what it was and it’s driving me crazy! At the liquor store the attendant directed me toward the butterfly pea flower gin and while that would almost certainly be a similar color I am certain what he made me was a small amount of something purple-blue mixed with plain ol Bombay Sapphire.

If it makes any difference, this dude had lawyer parents and they were super wealthy, so whatever this was may have been expensive or even foreign. They tended to have the best of the best ingredients in their house.

Thank you so much in advance!!

I’m trying to track down a frozen food I remember eating around 2014–2016.
It was sold at Grocery Outlet in Pennsylvania and was a single-serve frozen item, individually wrapped, similar to a frozen burrito or Hot Pocket.
What I remember:
About 5–6 inches long

Oval/oblong shape

Frozen and microwaveable

Had a nice loafy, soft white-bread exterior — not a pastry, pita, or tortilla

The bread completely enclosed the filling

Filling was minced/ground meat + cheese

I think “Polish” or something Polish/Eastern European was in the name or on the packaging

It was more substantial/loaf-like than a Hot Pocket

I’ve been trying to find this for years and haven’t had any luck. It may have been a discontinued product or a closeout item that Grocery Outlet carried.

Does anyone remember this product or know what it was called? Even a photo of the old packaging or a possible brand would be incredibly helpful!

when i was a kid my mom used to make this breakfast with leftover rice, egg, milk, cinnamon and sugar then microwave it all together til it was kinda like a rice pudding. is this a tradition from a certain region? and does anyone have a good recipe since ive been remembering it fondly recently

Bit of a departure from the sub, I just don't know where else to look. Please let me know if this isn't allowed.

I have long craved a thick, hearty condiment that pairs well with tofu. Preferably vegetarian, but this is less important.

Must have a strong fermented flavor and a thick texture.

Any help or recommendations are appreciated!

This is going to be a long shot, but here we go.

When I was around 12 years old my uncle was dating an Asian woman (unsure which nationality, but assuming the dessert has Asian ties). There was ONE time that she brought the best dessert I’ve had in my life and being that age I never thought to ask what it was.

This was 14 years ago so bear with me. It was a tortilla like type of bread, maybe a little flakey. It was sweet almost like there was some sort of paste or spread rolled into it. She had it rolled up in a log and just wrapped in tinfoil. That’s it. That’s all it was and all the info I can offer, but it was so good and I’d love to know what it was if anyone knows

When I was a cook in the US Navy in the early eighties we would occasionally have steak. Sometimes the Filipino cooks would slice a steak or two into slices. Then they would rinse it under hot water, then add vinegar, onions, and spices. It was really good. Does anyone know what it’s called?