As my mother is Polish I always thought spaghetti sauce came in a jar from the supermarket...then i married an Italian. Italians in the NY/NJ area usually have 2 kitchens, the second in the basement
Don't throw bricks at me, but the Rao Marinara Sauce (I am sure you CAN NOT get it in CH) is actually as good as home-made.
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Patricias of Morris Park ® (718)409-9069 Located: 1082 Morris Park, Bronx, NY
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quinoa pancakes and tofu scramble plate
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Speaking of basil, instead of Tom's arterial plaque builders.
Green pesto and avocado are a match in heaven, imo.
One of my favorites on the lunch break list :
Place thick slices of smoked pancetta (affumicata) in the oven at moderate heat till they're nicely colored.
Take out, and drain excess fat on sheets of kitchen paper.
Open up a large crispy bun (italian or any lookalike, square mini focaccia, etc)
Put a generous layer of green pesto on both halves.
On goes the pancetta, followed by sliced avocado.
Top that with very thin slices of tomato (preferably a mandoline job).
Add some ground pepper, and some of your favorite green leaves, close the hatch.
Of things which load some calories in your stomach at noon, one of the healthiest.
Green pesto and avocado are a match in heaven, imo.
One of my favorites on the lunch break list :
Place thick slices of smoked pancetta (affumicata) in the oven at moderate heat till they're nicely colored.
Take out, and drain excess fat on sheets of kitchen paper.
Open up a large crispy bun (italian or any lookalike, square mini focaccia, etc)
Put a generous layer of green pesto on both halves.
On goes the pancetta, followed by sliced avocado.
Top that with very thin slices of tomato (preferably a mandoline job).
Add some ground pepper, and some of your favorite green leaves, close the hatch.
Of things which load some calories in your stomach at noon, one of the healthiest.
The editor in chief (Russian ?) skipped a singular/plural form error, 'buttock of the world' is only half an AH.
Fromage frais (entier, 40%) from France is more my thing, preferably with fig marmelade.
Plus lassi and orgeade (milk and roasted almond drink, Surinam thing)
(I'm not that tall, airplane seat width is a much larger issue. And shirt sizes, 18''+ neck, difficult to shop for anything other than body bag)
One thing I've developed a fondness for since moving to the UK is Cream Tea (https://en.wikipedia.org/wiki/Cream_tea) and therefor clotted cream (55% fat).
Although as a european immigrant I take Cream Tea with coffee. ;-)
Other than that I use double cream (48%) whenever a recipe calls for cream/whipped cream.
Embrace the fat I say, that's where the flavour is.
As for airplane seats width is not an issue but leg room is definitely my problem at 6ft 3in. However I too do have problems shopping for shirts and trousers. If a shirt fits around the neck the sleeves are usually way too short and trousers have become a problem since they made 34 inches the default length instead of 36. Even 36 was borderline.
Although as a european immigrant I take Cream Tea with coffee. ;-)
Other than that I use double cream (48%) whenever a recipe calls for cream/whipped cream.
Embrace the fat I say, that's where the flavour is.
As for airplane seats width is not an issue but leg room is definitely my problem at 6ft 3in. However I too do have problems shopping for shirts and trousers. If a shirt fits around the neck the sleeves are usually way too short and trousers have become a problem since they made 34 inches the default length instead of 36. Even 36 was borderline.
Speaking of size, Mr Soibelman asked at the fight club what chem chefs eat during R&R.
Here's a picture of a molly lab chef (**).
He opened a wok for a buck shop in Rotterdam yesterday, noodle bar, his 3d place.
As a side-note, he mentioned that his favorite is street food.
(he's half Aruba roots, so genetics/conditioning may be additional factors)
Here's a picture of a molly lab chef (**).
He opened a wok for a buck shop in Rotterdam yesterday, noodle bar, his 3d place.
As a side-note, he mentioned that his favorite is street food.
(he's half Aruba roots, so genetics/conditioning may be additional factors)
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My biggest disappointment in China was that the street food vendors used the same oil for weeks on end (it seemed). Whole sparrows, squid, snake all tasted the same.
Not the same, but I use toasted walnuts and flax seeds (yes). Adds a nice flavor nonetheless.
(Basil) Pesto enthusiast.
