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A little Canuckian elf sent me...
Its pretty damn good. I ate about a third of the jar with a spoon, just for the tasting. Put some on homemade rye bread and it was good with that too. I have a feeling it's going to be eaten with a lot of things .
Not sure what I did to deserve this, but I'm not asking either. I'm just going to put my head down and work my way through the case. I have a feeling this will be worse than chili garlic dosas.
Thanks, Steve! I'm going to enjoy this.
Comments
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Good stuff, eh? Mix some in with pork butt and use it to top a hot dog. Then, Steve will tell you why he won't eat hot dogs. I haven't had one in well over two years, but man, these were GOOD!!!.
You can supposedly order Bomba here in the States. I've never tried these guys myself, but here you go...
http://www.canadianfavourites.com/Allessia_La_Bomba_Hot_Antipasto_Spread_314ml_p/allessia001.htm
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Nice! Never seen it here but I have seen it mentioned a few times on the forum. I'll start hunting for it____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Nice...I still have one bottle left from years ago...more a reminder of the good old days...scared to open it.lolThank you,DarianGalveston Texas
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caliking said:... Who we know as Little Steven, sent me case of this stuff:
Its pretty damn good. I ate about a third of the jar with a spoon, just for the tasting. Put some on homemade rye bread and it was good with that too. I have a feeling it's going to be eaten with a lot of things .
Not sure what I did to deserve this, but I'm not asking either. I'm just going to put my head down and work my way through the case. I have a feeling this will be worse than chili garlic dosas.
Thanks, Steve! I'm going to enjoy this.Keepin' It Weird in The ATX FBTX -
Photo Egg said:Nice...I still have one bottle left from years ago...more a reminder of the good old days...scared to open it.lolpaqman said:Nice! Never seen it here but I have seen it mentioned a few times on the forum. I'll start hunting for it
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
That sounds delicious!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Carolina Q said:Photo Egg said:Nice...I still have one bottle left from years ago...more a reminder of the good old days...scared to open it.lolpaqman said:Nice! Never seen it here but I have seen it mentioned a few times on the forum. I'll start hunting for it
I am hesitant to order a case of 12... Is it that good? Is it a good price? @Little Steven____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
LS is very generous. Sent me some once for me to gift around to local forum members, which I diligently did. He rightfully received much praise and thanks from them
a year later or so he gave me a case, and of course the idea was to spread it around.i gave a few away. The rest? I'll get to gifting them some day. But right now i am hoarding it. Don't tell steven. What am i to do when my bottle runs out and there are five more next to it? I gotta open another. Fishless can find his own!
Stuff is great on bread
have also grilled portobellos and then topped with the Bomba. Good stuff[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
paqman said:Carolina Q said:Photo Egg said:Nice...I still have one bottle left from years ago...more a reminder of the good old days...scared to open it.lolpaqman said:Nice! Never seen it here but I have seen it mentioned a few times on the forum. I'll start hunting for it
I am hesitant to order a case of 12... Is it that good? Is it a good price? @Little Steven
Steve
Caledon, ON
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Yes - a most generous man indeed!
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RRP said:Yes - a most generous man indeed!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Good stuff"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
caliking said:... Who we know as Little Steven, sent me case of this stuff:
Its pretty damn good. I ate about a third of the jar with a spoon, just for the tasting. Put some on homemade rye bread and it was good with that too. I have a feeling it's going to be eaten with a lot of things .
Not sure what I did to deserve this, but I'm not asking either. I'm just going to put my head down and work my way through the case. I have a feeling this will be worse than chili garlic dosas.
Thanks, Steve! I'm going to enjoy this.
It's pretty good on pasta too.
Steve
Caledon, ON
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BTW,
Never made scratch saag paneer. Got a recipe?
Steve
Caledon, ON
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Little Steven said:
BTW,
Never made scratch saag paneer. Got a recipe?
Keepin' It Weird in The ATX FBTX -
This is the recipe I've used for years. It's from a Neelam Batra cookbook. It uses yogurt rather than lemon juice or vinegar as a catalyst to curdle the milk, which yields more curd and has a nice creamy flavor. Let me know if you have any questions. Considering the cooks you normally do, this will be a breeze for you.
Ingredients / Equipment
½ gallon whole milk
2 cups plain Greek yogurt
Cheesecloth
Directions- Curdle Milk: Bring milk to boil over high heat, stirring constantly to avoid scorching. Add yogurt and continue to cook until separated into curds and whey, 2-3 minutes.
- Drain: Drape cheesecloth over colander and pour curdled milk into it to drain the whey.
- Cool: Bring the 4 corners of the cloth together and tie to the kitchen faucet to drain further and cool slightly.
- Press: Remove from the faucet and lightly twist cloth to extract more whey from the cheese. With the cloth still twisted, place cheese between two flat salad plates and weight it with a pan of water. Press the cheese for 10-15 minutes
5.Sauté (optional): Cut cheese into cubes, lightly salt and sauté in a bit of hot ghee until browned.
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That's the paneer. After many trials and errors, here's the saag recipe I finally settled on (from an Indian cooking class in Austin taught by Shefaly Ravula). It's solid, but any advice from Caliking (or a whole new recipe) would be very welcome!
Ingredients2 tbsp. ghee
½ tsp. cumin seed
1 small onion, finely chopped
1 tbsp. garlic paste
1 tbsp. ginger paste
½ tsp. turmeric
1 tsp. kosher salt
1 tbsp. ground coriander
½ tsp. cayenne
1 tomato, diced
1 lb baby spinach
1 recipe paneer
1 tsp. garam masala
2 tsp dried fenugreek leaves (optional)
1 cup half and half
Directions
1. Heat ghee over medium heat. Add cumin seeds (they should sizzle) and then chopped onion. Let cook 5 min, stirring occasionally, until onions are lightly browned.
2. Add garlic, ginger and turmeric. Stir well and continue to cook onion mixture another 10 minutes (turn down the heat if you need to keep mixture from burning).
3. Add next 3 spices and cook a few minutes until aromatic.
4. Add tomatoes, stir cover and simmer for 10 minutes, stirring occasionally. Oil should separate.
5. Add spinach a few handfuls at a time, allowing spinach to cook down and make room for more spinach in the pot. Cook 10 minutes after all the spinach is incorporated. Add water 1/2 cup at a time (up to 11/2 cups) as needed too keep from sticking or browning.
6. Purée sauce to desire consistency. Stir in sautéed paneer cubes, garam masala and fenugreek leaves. Cook 5 min. Stir in cream, warm through and serve. -
And You can save the whey and make ricotta if you are in to that kinda thing.Keepin' It Weird in The ATX FBTX
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Thank you Miss Janell. I fudged it but I'm pretty close.
Steve
Caledon, ON
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Little Steven said:Thank you Miss Janell. I fudged it but I'm pretty close.Keepin' It Weird in The ATX FBTX
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Little Steven said:
BTW,
Never made scratch saag paneer. Got a recipe?
Oddly enough, we don't make saag paneer at home. My mom usually made matar (peas) paneer and this other tomato-based paneer dish. SWMBO makes a paneer dish with fresh fenugreek leaves instead of spinach that turns out well.
And @Girl_on_Grill 's recipe for making paneer is spot on . That's pretty much the way my mom taught me how to do it, except that I just learned earlier this year (from Janell) that you could make paneer with yogurt/curd. I would probably use a more tart yogurt like White Mountain Bulgarian style yogurt, if you're not using homemade.
Her recipe for saag paneer looks good too. I'll give it a whirl some time.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
The Cen-Tex Smoker said:Little Steven said:Thank you Miss Janell. I fudged it but I'm pretty close.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Suddenly I'm craving a paneer and la bomba panini...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Lots of us got to try it thru the generosity of Little Steven sending a couple of cases to the Salado Fest several years ago.
I was in Canada this past summer and ended up calling him to help find it. No luck at all.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I like it, I think. wait, wutrwetalkingabout?
______________________________________________I love lamp.. -
Oh, right. The little steven schwag I never got...and that he gave to someone else (like there was a shelf life). And then I "stood him up" in new orleans. Ok. I didn't remember the date after a few months of pior notice. F k. I guess I should have called daily to see if he would be here. And I didn't have his phone number....although I sent mine. Makes calling a bit impossible. I guess I'm a giant douche. Still love the little guy. He's sorta cool if you're into little guys that post excessively and have combustible decks.
______________________________________________I love lamp.. -
Has to be Allessia, there are others, they are not as good. Great mixed in with some tomato sauce for pizza, or on crackers or as caliking says, out of the jar with a spoon.
Nice gift, or maybe debt.......Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
The Cen-Tex Smoker said:Little Steven said:Thank you Miss Janell. I fudged it but I'm pretty close.
Canadians don't lie. I've made it with a store bought masala and cream but never from scratch.Steve
Caledon, ON
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Didn't take a pic of the curry but the wife did.
Steve
Caledon, ON
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BTW that's Goan fish curry, chilli chicken, saag and palak paneer, chicken tikka, paratha, Kerala chicken curry, jeera rice and raitha. All scratch 'cept the paratha
Steve
Caledon, ON
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