get the f' out of here! an oreo baked into a chocolate chip cookie?!
This looks amazing...cherry pie baked into chocolate cake, pumpkin pie baked into yellow cake and apple pie baked into white cake and then layered and frosted?!?!?! I am in love.
 
 
_Dosa (crispy savory pancakes/crepe) from South India is a staple food in its region. In the rest of the country too, Dosas are extremely popular and Udipi restaurants serving them and other South Indian foods can be found in almost every suburb. This easy recipe will make approximately 20 Dosas.
Ingredients:
  • 3 cups rice (soaked overnight)
  • 1 cup skinless split urad daal (skinless black gram - soaked overnight)
  • 3/4 tsp fenugreek seeds (soaked for 15-20 minutes)
  • Salt to taste
  • Vegetable/ canola/ sunflower cooking oil
  • Handful of finely chopped onion
  • Handful of finely chopped coriander leaves
  • 3-4 finely chopped chilies (of your choice)
  • Handful of finely grated cheese (of your choice)
__Preparation:
  1. Wash the rice properly by changing the water few times until the water is clear. Soak these washed rice in enough water overnight.
  2. Grind the separately soaked fenugreek seeds, rice and urad daal in grinder and make a fine smooth paste. add salt to this paste, cover with a lid and keep aside overnight at room temp.
  3.  Lightly grease a griddle and put on medium heat. Pour the prepared paste on griddle and spread it in a circular motion immediately with the backside of ladle and by swirling the pan around.
  4. Sprinkle the oil on sides of dosa and then cover it with a lid for a minute.
  5. after a minute, add few of green chilies, a tbsp of grated cheese, chopped coriander and onion and over the dosa and leave it for few seconds.
  6. When the dosa is ready, fold over the Dosa and take it out of the heat. Your south Indian cheese dosa is now ready, serve hot.
  7. For a non-cheese version, first and last picture, just omit step 5 and continue onto step 6.
 
 
_A Croque Madame is a grilled cheese and smoked ham sandwich topped with a sunny side up egg. i use Black Forest ham, Gruyère cheese, and thick ass white bread because i do what i want.
_Ingredients:
  • 5 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups)
  • 8 slices firm white sandwich bread
  • 4 teaspoons Dijon mustard
  • 1/2 pound thinly sliced cooked ham (preferably Black Forest)
  • 4 large eggs
Direcrions:
Make sauce:
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

Make sandwiches:
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.


Lightly oil a 15- by 10-inch shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Preheat broiler.

Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

Side Note: The egg yolks in this recipe should not be fully cooked, which may be of concern if salmonella is a problem in your area...or you do not care if your food tastes good. You can use pasteurized eggs (in the shell) or cook eggs until yolks are set.

 
 
_The year, 1807. The man, old-school foodie Grimod de La Reynière. In his book, Almanach des Gourmands, he presents us with the rôti sans pareil ("roast without equal"), which is a turducken-esque roast of a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler.

And let's not forget the Romans with their "En Salt II Anne In Malls". A fascinating matryoshka doll of meat. Where a chicken is stuffed inside a duck, then the duck inside a goose, then the goose inside a pig, then the pig inside a cow, and the whole thing cooked together. (Actually, if anyone has the actual recipe, I would love to get a copy.)

In present times, we have Madden's turducken and Epic Meal Time's TurBaconEpic. Nothing new, but it's it ain't broke...

Just a roast without equal for thought. I felt it fitting given that tomorrow is Thanksgiving gluttonfest.

Happy Eatings!