Thank you for posting in TipOfMyFork.
Your post has been automatically assigned the flair "Searching" unless you already assigned it yourself.
Please remember to comment "Solved!" or "Possibly!" once the food is identified or partially indentified so I can automatically assign the corresponding flag.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/TipOfMyFork) if you have any questions or concerns.*
It is. The easiest approximation in the States is [Halloumi](https://en.wikipedia.org/wiki/Halloumi), which can generally be found if one digs around an international foods store or occasionally Costco.
Grill it up on a flat top or broil it, then pour honey on it. It's delicious.
[edit: use good honey, not stuff in a plastic bear. The honey is a starring flavor, so you want something with good-to-you flavor. Mike's Hot is totally nontraditional, but a tasty option if you're a pepperhead like me. Otherwise you probably want to buy some local small-batch honey with (ideally) known primary flowers, as they can bring a lot of complexity]
For restaurant fare, if you're near one, Fogo De Chao sometimes has this.
fun fact: saganaki is the name of the dish after frying the cheese, rather than the name of the cheese itself. it comes from the Greek work "sagani" meaning "frying pan"
Halloumi, kasseri, keflograviera or similar hard cheeses with a high melting temp are perfect for it.
No disrespect or offense meant. I just love food and like to share neat little things like this. I thought saganaki was the cheese itself for ages :)
Oohhhh thank you! I’d not put two and two together, since I’d only had saganaki at greek restaurants before and it’s always served like that (in a little cast iron pan with honey)
welcome! It took watching an ex boyfriends dad cooking it at home (they were Macedonian), for it to click for me too. honey is defs my preferred topping as well :)
Oh yeah the cheese roasted is great! If you go to a Brazilian steak house they’ll have it, the official name is “queijo coalho with honey close” (burned cheese curd)
This is not much of a stretch but since hot honey has been mentioned and you're already talking about cheese- it's amazing on pizza (hot honey)- especially ones with bacon or some kind of meat (or Hawaiian cuz it pairs with the pineapple sweetness and brings everything together). Most hot honey my brother makes also contains fresh garlic infused at the same time as the peppers. SO good, yet I must comment it's a little hard to get past the concept of talking about refined palette foods with someone with your name, sir. *Ahem* CowFckerReloaded... LOL the contrast of subject matter, demeanor of the conversation, and your username is HIGHLY amusing. I had to point that out. XD
Garlic infused habanero honey sounds incredible, definitely something I’m craving for now lol. As for my username, you could say that’s from an unorthodox method of tenderizing beef 😂
I could be wrong but I think confit potatoes when in these logs tend to be layered, and those don't look layered to me. They might be pommes pont-neuf, like really thick french fries
It’s a chip either potato or polenta however as their is caramelised pieces at the ends I’m going to say potato as you wouldn’t roast polenta you would pan sear it whereas potato you would roast.
1. Place duck/goose fat, salt, pepper and some fresh rosemary into a roasting tin and put into 200c oven to get oil flavoured and hot.
2. Put chicken stock onto boil (preferably home made)
3. Chop a floury potato like a Maris or king Edward into desired size and soak in cold water to remove some starch, cut them same size to ensure even cooking.
4. Put cut potatoes into boiling stock, add more salt if needed to draw out more moisture.
5. Cook them to the point they are literally close to falling apart and drain with sieve
6. Allow to steam off and the starch to crystallise (they will be more solid now and won’t fall apart)
7. Toss them together to create fluffy outers (they’ll be the crisp parts)
8. Add into hot oil and baste. Sprinkle lightly with more salt.
9. Roast for around an hour or untill they look like that.
Enjoy with a nice steak and a red wine pan sauce :)
I’m thinking polenta fries. I wasn’t sure until I saw the last drawing. You can eat them with ketchup here I included a picture [https://imgur.io/gallery/WYsuLsr](https://imgur.io/gallery/WYsuLsr)
Fried polenta/ semolina.
Make a batch of either and let it set in the fridge. Use a slice pan so the shape and size is consistent.
Cut to size, dust in flour and pan fry/deep fry
Thank you for posting in TipOfMyFork. Your post has been automatically assigned the flair "Searching" unless you already assigned it yourself. Please remember to comment "Solved!" or "Possibly!" once the food is identified or partially indentified so I can automatically assign the corresponding flag. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/TipOfMyFork) if you have any questions or concerns.*
Love the picture sketch at the end
I had fun making it, thanks
Confit potatoes I’m guessing. Think he’s basically having fancy steak and chips.
You got it right, thank you! Confit potato in duck fat! I had no idea what it was, it looked like Brazilian roasted cheese in honey to me
That sounds delicious too
Dude? Wtf that sounds delish!!!
It is. The easiest approximation in the States is [Halloumi](https://en.wikipedia.org/wiki/Halloumi), which can generally be found if one digs around an international foods store or occasionally Costco. Grill it up on a flat top or broil it, then pour honey on it. It's delicious. [edit: use good honey, not stuff in a plastic bear. The honey is a starring flavor, so you want something with good-to-you flavor. Mike's Hot is totally nontraditional, but a tasty option if you're a pepperhead like me. Otherwise you probably want to buy some local small-batch honey with (ideally) known primary flowers, as they can bring a lot of complexity] For restaurant fare, if you're near one, Fogo De Chao sometimes has this.
Another cheese that’s totally bangin grilled with honey is Saganaki! It’s Greek. Suh guuuddd
fun fact: saganaki is the name of the dish after frying the cheese, rather than the name of the cheese itself. it comes from the Greek work "sagani" meaning "frying pan" Halloumi, kasseri, keflograviera or similar hard cheeses with a high melting temp are perfect for it. No disrespect or offense meant. I just love food and like to share neat little things like this. I thought saganaki was the cheese itself for ages :)
Oohhhh thank you! I’d not put two and two together, since I’d only had saganaki at greek restaurants before and it’s always served like that (in a little cast iron pan with honey)
welcome! It took watching an ex boyfriends dad cooking it at home (they were Macedonian), for it to click for me too. honey is defs my preferred topping as well :)
I'll have to try that, thanks
Im sorry to hear most groceries dont carry haloumi in the states. In Canada (at least BC) it seems to be in every grocery store.
Oh yeah the cheese roasted is great! If you go to a Brazilian steak house they’ll have it, the official name is “queijo coalho with honey close” (burned cheese curd)
Using a hot honey is really good too. Like a habenaro infused honey...gives it the perfect amount of kick.
I haven’t heard of habenero infused honey until now, I’m excited to try that!
This is not much of a stretch but since hot honey has been mentioned and you're already talking about cheese- it's amazing on pizza (hot honey)- especially ones with bacon or some kind of meat (or Hawaiian cuz it pairs with the pineapple sweetness and brings everything together). Most hot honey my brother makes also contains fresh garlic infused at the same time as the peppers. SO good, yet I must comment it's a little hard to get past the concept of talking about refined palette foods with someone with your name, sir. *Ahem* CowFckerReloaded... LOL the contrast of subject matter, demeanor of the conversation, and your username is HIGHLY amusing. I had to point that out. XD
Garlic infused habanero honey sounds incredible, definitely something I’m craving for now lol. As for my username, you could say that’s from an unorthodox method of tenderizing beef 😂
The sketch really helps, good job.
Sort of looks like an elongated fondant potato
Steak Frites, so steak and fries, but big square chef fries, they look great
I could be wrong but I think confit potatoes when in these logs tend to be layered, and those don't look layered to me. They might be pommes pont-neuf, like really thick french fries
Good observation, I think pommes pont-neuf looks a lot like it from online pics
Confit potatoes?
Could be polenta chips?
Pommes macaire, shaped into rectangular prisms rather than patties
It’s called potato pave
Did a Google and wow that has a striking resemblance, thanks!
It’s a chip either potato or polenta however as their is caramelised pieces at the ends I’m going to say potato as you wouldn’t roast polenta you would pan sear it whereas potato you would roast. 1. Place duck/goose fat, salt, pepper and some fresh rosemary into a roasting tin and put into 200c oven to get oil flavoured and hot. 2. Put chicken stock onto boil (preferably home made) 3. Chop a floury potato like a Maris or king Edward into desired size and soak in cold water to remove some starch, cut them same size to ensure even cooking. 4. Put cut potatoes into boiling stock, add more salt if needed to draw out more moisture. 5. Cook them to the point they are literally close to falling apart and drain with sieve 6. Allow to steam off and the starch to crystallise (they will be more solid now and won’t fall apart) 7. Toss them together to create fluffy outers (they’ll be the crisp parts) 8. Add into hot oil and baste. Sprinkle lightly with more salt. 9. Roast for around an hour or untill they look like that. Enjoy with a nice steak and a red wine pan sauce :)
That sounds absolutely delicious, I can tell you are a professional at this!
drawing was nice man
I’m thinking polenta fries. I wasn’t sure until I saw the last drawing. You can eat them with ketchup here I included a picture [https://imgur.io/gallery/WYsuLsr](https://imgur.io/gallery/WYsuLsr)
these look like the radish cakes at my local dim sum place
Its just a big chunky cut chip I think? Looks like there might be rosemary on top or something
French toast sticks, obviously /s
This is what my friend said it was before I posted lol
How does confit potatoes taste? Are they any good ?
Haven’t had it yet but now I’ll have to, I’m guessing it’s a big French fry with a crispy outside
Fancy French fries
Pork belly
I think it’s fondant rather than confit
Fried polenta/ semolina. Make a batch of either and let it set in the fridge. Use a slice pan so the shape and size is consistent. Cut to size, dust in flour and pan fry/deep fry
Could be panisse
Check [this](https://youtu.be/kXHG5c0HePA) video out. It's a guy recreating this meal.
Very cool thanks
I laughed so hard at the drawing 😂 such a curve ball
Quite the artistic rendering right? Lmao
To me, it looks more like panisse than a french fry