FIFTEEN eggs yolks? Wow... rich people's food.
It does look very good.
Does Latka eat babka?
More exotic food:
Swedish/Russian "pannbiff" (ground meat) with grill-cheese (our German friends know this thing) and kantareller (Chantarelles) with sallad (no potatoes today) and gulped down with light beer and a vodka.
Swedish/Russian "pannbiff" (ground meat) with grill-cheese (our German friends know this thing) and kantareller (Chantarelles) with sallad (no potatoes today) and gulped down with light beer and a vodka.
Light Beer?
That's preposterous! Life is too short for Light Beer.
Vodka, OTOH...
Looks delicious. Beautiful plating arrangement, you got color, balance and shape... I don't know if you planned that tomato peaking out but it's really nice. Green and reds on a white plate. Almost begging for a chilled Pinot Noir ( yeah, no joke, chilled red wine is actually quite good in the summer ).
The one thing I would have done different, I would not have mixed the chopped tomatoes into the salad, I would have piled them by themselves at 5 o'clock on the plate... but that's us, we're fastidious with presentation. A Japanese thing...
That's preposterous! Life is too short for Light Beer.
Vodka, OTOH...
Looks delicious. Beautiful plating arrangement, you got color, balance and shape... I don't know if you planned that tomato peaking out but it's really nice. Green and reds on a white plate. Almost begging for a chilled Pinot Noir ( yeah, no joke, chilled red wine is actually quite good in the summer ).
The one thing I would have done different, I would not have mixed the chopped tomatoes into the salad, I would have piled them by themselves at 5 o'clock on the plate... but that's us, we're fastidious with presentation. A Japanese thing...
Jim Ignatowski definitely ate babka, although his father would never admit it.
FWIW, I am still infatuated with Marilu Henner -- who was also of Greek and Polish descent! She was probably an undergrad at UChicago when I was a grad student. She has the blessing and curse of almost complete and total recall.
I tried making my own blue/green cheese by adding a small amount of moisture and taking it in and out of the fridge for about a month after it started to mold.
Problem was I started with aged orange cheddar and did not inject it with the correct bacteria.
I was disappointed. I could barely detect any flavour difference. Even when eating the outside slice. I would have been grossed out by it but I was doing it in the name of science so I boldly went where few men have gone before and ate moldy cheese. Only thing I noticed was the pesky rash I had suddenly went away 5 days later. Imagine that. 😉
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I grow them to help bulk up the compost and to use the pulp to thicken sauces instead of flour/starch.
Tony D. I am guessing Tony is your anglicized name and that your heritage is Vietnamese.
The things on your table look very familiar.
The things on your table look very familiar.
I agree, unless it's a low alcohol wheat beer perfect on warm summer nights when you tend to have more than cold rainy days.
Cal
Great pictures... food looks fantastic... BUT
(1) NEVER, EVER, NEVER... Ice in beer. Heck, a month ago we were drinking awesome Damm's Estrella off the tap in 50 ml mugs. A nice mid body lager, outdoors in the patio, 9th floor over Barcelona, with a view North from El Tibidabo to La Catedral.
No, not this one.. this is behind windows but the churros con chocolate at 7:30 PM on a clear June evening is amazing. We walked over about once a week.
https://www.tripadvisor.com/ShowUse...2651-El_Corte_Ingles-Barcelona_Catalonia.html
Now, ignore tripadvisor... the food at the Corte Ingles is fine but when you consider how GREAT, FANTASTIC! the food is just at ground floor ( go to the , basement, walk the food court, get a bagette, an ensaimada, a ham sandwich... whatever, buy it, walk outside and eat as you go. Feed the rest to the pigeons in the fountains). When you finish eating you can walk to any of a zillion bars near by and drink a..... Damm's Estrella in a 50 ml mug...
Or go and get some incredible Basque tapas at the other side of the plaza ( I posted pictures with the name of the place ). Chistorra, sardines and dry sidra... Next time we go I plan on driving from Barcelona to the Basque country. With a stop on Zaragoza it will take two 3 hours drives on the freeways ( so we can stop in Zaragoza, check out their Cathedral and their longaniza (*) )... So once we get to Bilbao and Santurce we can really dive on fish and shellfish and... beer...
The Corte Ingles to drink the beer in the terrace is this one, down the street ( reject the cookies )... you can see the terrace at the top.. In the afternoon, evening the building shades you from sun in the terrace... only 10 tables.... A big thanks to the lady who was done and ceded her table to us. ;-)
Moltes gràcies
https://egm.es/edificio-de-el-corte-ingles-portal-de-langel/
(2) No, I'm not Vietnamese... but I do have a bunch of "step" Pinoi in the family... and a bunch of Pacific Islanders too.
(3) Yes, I love South East Asian food, my wife, however, doesn't like the combination of fish oil and cilantro. It's OK, my daughter and I drink Sriracha sauce.
(*) The original longaniza in Aragon and Catalunya is NOTHING like the soft Portuguese kind we see in the Pacific. Not even the Filipinos got it right. I guess the weather is way too humid in Pacific to dry sausages.
I guess a month wasn't enough...
Great pictures... food looks fantastic... BUT
(1) NEVER, EVER, NEVER... Ice in beer. Heck, a month ago we were drinking awesome Damm's Estrella off the tap in 50 ml mugs. A nice mid body lager, outdoors in the patio, 9th floor over Barcelona, with a view North from El Tibidabo to La Catedral.
No, not this one.. this is behind windows but the churros con chocolate at 7:30 PM on a clear June evening is amazing. We walked over about once a week.
https://www.tripadvisor.com/ShowUse...2651-El_Corte_Ingles-Barcelona_Catalonia.html
Now, ignore tripadvisor... the food at the Corte Ingles is fine but when you consider how GREAT, FANTASTIC! the food is just at ground floor ( go to the , basement, walk the food court, get a bagette, an ensaimada, a ham sandwich... whatever, buy it, walk outside and eat as you go. Feed the rest to the pigeons in the fountains). When you finish eating you can walk to any of a zillion bars near by and drink a..... Damm's Estrella in a 50 ml mug...
Or go and get some incredible Basque tapas at the other side of the plaza ( I posted pictures with the name of the place ). Chistorra, sardines and dry sidra... Next time we go I plan on driving from Barcelona to the Basque country. With a stop on Zaragoza it will take two 3 hours drives on the freeways ( so we can stop in Zaragoza, check out their Cathedral and their longaniza (*) )... So once we get to Bilbao and Santurce we can really dive on fish and shellfish and... beer...
The Corte Ingles to drink the beer in the terrace is this one, down the street ( reject the cookies )... you can see the terrace at the top.. In the afternoon, evening the building shades you from sun in the terrace... only 10 tables.... A big thanks to the lady who was done and ceded her table to us. ;-)
Moltes gràcies
https://egm.es/edificio-de-el-corte-ingles-portal-de-langel/
(2) No, I'm not Vietnamese... but I do have a bunch of "step" Pinoi in the family... and a bunch of Pacific Islanders too.
(3) Yes, I love South East Asian food, my wife, however, doesn't like the combination of fish oil and cilantro. It's OK, my daughter and I drink Sriracha sauce.
(*) The original longaniza in Aragon and Catalunya is NOTHING like the soft Portuguese kind we see in the Pacific. Not even the Filipinos got it right. I guess the weather is way too humid in Pacific to dry sausages.
I guess a month wasn't enough...
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Then don't go Vietnam.
You'll note I was referring to member Tony D.
You and I have discussed much about your heritage.
When I saw the dishes he presented, I had a feeling he was Vietnamese and when I saw ice in the beer, I knew it.
Is that perhaps fish sauce rather than oil?
I would suggest you avoid the Newcastle area of England. Newcastle Brown ale is drunk with ice in the summer (or what passes for summer up there).
I do hope the USA has learned not to serve ale in iced glasses now. Back in the 90s it wasn't even worth trying to order it as you couldn't taste anything. I used to beg the barman to use a glass straight out the dishwasher.
Yes, fish sauce.
Oh!
So now neither of you don't want to have dinner with me.
Fine then... I'm taking my pate de fois gras and the fine Garnacha and you can't have any of it. ;-)
Oh, btw, warm beer.
On the one hand, you got the South East Asians who gotta have their beer so cold that they put ice on it... then you got those people who drink their beer warm.... very warm.
I think I'll go caress the remote control of the preamp and think which ale I should freeze before dinner.
A modified recipe from the "Seven Fires: Grilling the Argentine Way" cookbook by Francis Mallman:
Take a pair of split chicken breasts, pat dry and slash cross the skin, Gently salt these.
Make a tapenade of olives, capers, rosemary and oregano with a little salad oil (we don't use olive oil as XYL is allergic). Spread the tapenade on the skin side of the breasts and set aside.
Put your 12" lodge pan on a hot grill for 8 to 10 minutes. Gently place the breasts skin-side down in the pan and cook for 6 to 8 minutes. Move the pan aside and place the breasts directly on the grill, skin side up. Cook until done, 160-165F.
Take a pair of split chicken breasts, pat dry and slash cross the skin, Gently salt these.
Make a tapenade of olives, capers, rosemary and oregano with a little salad oil (we don't use olive oil as XYL is allergic). Spread the tapenade on the skin side of the breasts and set aside.
Put your 12" lodge pan on a hot grill for 8 to 10 minutes. Gently place the breasts skin-side down in the pan and cook for 6 to 8 minutes. Move the pan aside and place the breasts directly on the grill, skin side up. Cook until done, 160-165F.
I can relate.
I bet we would get along just fine. 🙂
Where on the island are you and how often do you have to come to the mainland in order to stock up on your wife's kitchen related needs?
Are you cooking as well?
Light beer is what is called "Folk beer" in Sweden - 2.8%. Strong beer < 3.5% and REAL "Light beer" - 1.8%.
Plates are from som restaurant called Paradise on the island of Öland. Don't like coloured plates.
I prefer a cold IPA on hot Summerdays (on THE hot Swedish Summerday ...), but on a balmy Summer evening, a cold semisweet white whine like a DeBortoli Gewürtztraminer.
When Prohibition in the US ended in 1932, the States were allowed to write their own alcohol regulations. Thus, you can't buy beer, wine and alcohol in a grocery store in Ohio or Pennsylvania, buy you can in Illinois and New York.
For me, beer with alcohol content below 3.2% was not regulated with respect to age until 1984. Since that time, teen deaths while driving have fallen by 70%
For me, beer with alcohol content below 3.2% was not regulated with respect to age until 1984. Since that time, teen deaths while driving have fallen by 70%
To me, life is too short to drink beers and ales with less than 9%.. although I do like medium body pilsners with ~5%. in the summer, chilled.
Yes, the Gewurtztraminer and Rieslings are great, chilled, with white sausages. Also, with Thai food.