The moment they start to scream hysterically not to drop the durian, is the time to draw the cleaver.
Dinner was really simple, done within 20 Min.
Wagyusteak, rare, just salt and pepper, some buttered carrots and minipotatoes and italian red chicoree, downside roasted in olive oil and added a vinaigrette based on olive oil and balsamico.
Beef was exciting ( i got it with 80% Discount in sold out, normally 1 kilo here is 360.- CHF, thats apx 400 $) , the other things were also exciting, the wine was Pomerol Nenin, was good but did not meet our expectation.
Wagyusteak, rare, just salt and pepper, some buttered carrots and minipotatoes and italian red chicoree, downside roasted in olive oil and added a vinaigrette based on olive oil and balsamico.
Beef was exciting ( i got it with 80% Discount in sold out, normally 1 kilo here is 360.- CHF, thats apx 400 $) , the other things were also exciting, the wine was Pomerol Nenin, was good but did not meet our expectation.
For some reason, things are twice as enjoyable when I made a good deal on them. If I feel I overpaid, it's less tasty.
Life's expectations, call me stupid.
Me too Jacco, if I pay 'regular price' for something, there has to be a reason.
Hey Frank, You may be late to the party and just stepping up to the plate but you're serving up some fine looking vittles there. Glad you joined us.
Hey Frank, You may be late to the party and just stepping up to the plate but you're serving up some fine looking vittles there. Glad you joined us.
Ditto, and it's interesting to see what diet audio gear dealers are on. 
(makes me realise again I miss the email chats with Allen Wright)
(makes me realise again I miss the email chats with Allen Wright)
This World Is Disturbingly Weird.....
This is even more grosser...Woman Blows to Help Boost Milk Yield.
Vegan Dan.
The Mathematics of Boneless Pork Rectums
Careful With That Calamari Eugene
Sy, that's just gross, but this guy likes em...Pork Rectum Hotdogs.
This is even more grosser...Woman Blows to Help Boost Milk Yield.
Vegan Dan.
The Mathematics of Boneless Pork Rectums
Careful With That Calamari Eugene
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Actually 'Pork Bungs' as they are called here are readily available at the local market but I admit I haven't yet been that adventurous. I think even the testis or uteri sound appealing in comparison.
I do eat a lot of pork tongue though. Makes an awesome pate, or as I am having for lunch today, a soured tongue simmered in water, vinegar, salt and chilies. Sliced and put on crackers or in a sandwich.
I do eat a lot of pork tongue though. Makes an awesome pate, or as I am having for lunch today, a soured tongue simmered in water, vinegar, salt and chilies. Sliced and put on crackers or in a sandwich.
Attachments
Secret Women's Business....
Ox (beef) tongue served sliced with gravy, mashed potatoes and veges goes down well.
Lamb's hearts stuffed with parsley and apple and served with gravy and mashed potatoes was another of my mum's dishes.
My Danish mum is staying for a month...time to write down some of her recipes.
My Danish ex is also staying for a month...ditto.
I predict that my BMI is about to change 😱.
Dan.
Yup, I grew up on that among other bits regarded as 'offal' by the standard Aussie.
Ox (beef) tongue served sliced with gravy, mashed potatoes and veges goes down well.
Lamb's hearts stuffed with parsley and apple and served with gravy and mashed potatoes was another of my mum's dishes.
My Danish mum is staying for a month...time to write down some of her recipes.
My Danish ex is also staying for a month...ditto.
I predict that my BMI is about to change 😱.
Dan.
Isn't boneless pork rectum an oxymoron?
I converted 7 head of cabbage into 4 gallons of now fermenting sauerkraut this weekend.
Only nipped one finger in the process.
I converted 7 head of cabbage into 4 gallons of now fermenting sauerkraut this weekend.
Only nipped one finger in the process.
Cal, glad you enjoy my participation, i did not realise before this thread and it took me some time to read the whole thing next working, but maybe there is maybe a chance for exchange of some recipes.
Jacco, this not diet what i do 😉
But my weight scaler shows me i have the perfect weight of an aircraft carrier vessel.
Yesterday we had a gazpacho first and then some spareribs and cucumber salad and bread.
Gazpacho i did some Tomatoes, 1 Peperoni, 1 Onion, 1 Chillie long, 1 tbs honey, 2 tbs Vinegar Sherry Jerez, salt, pepper and just a bit of smoked habanero powder, mixed it up, cool down 3 hours, add 1tbs yoghourt nature and green onion rings.
Salad dressing some Olive oil, Balsamico Blanco, Sherry Vinegar, Mustache Dijon Ancienne, caraway seed and severeal pepper, curing 2 hours.
Ribs just a rub of several powder like coriander, cumin, fenugreek, pepper, moustache, garlic and ginger, cured for 24 h, and then 4 hours in the oven.
Today is no time for cooking, just eat what we have in the fridge.
Jacco, this not diet what i do 😉
But my weight scaler shows me i have the perfect weight of an aircraft carrier vessel.
Yesterday we had a gazpacho first and then some spareribs and cucumber salad and bread.
Gazpacho i did some Tomatoes, 1 Peperoni, 1 Onion, 1 Chillie long, 1 tbs honey, 2 tbs Vinegar Sherry Jerez, salt, pepper and just a bit of smoked habanero powder, mixed it up, cool down 3 hours, add 1tbs yoghourt nature and green onion rings.
Salad dressing some Olive oil, Balsamico Blanco, Sherry Vinegar, Mustache Dijon Ancienne, caraway seed and severeal pepper, curing 2 hours.
Ribs just a rub of several powder like coriander, cumin, fenugreek, pepper, moustache, garlic and ginger, cured for 24 h, and then 4 hours in the oven.
Today is no time for cooking, just eat what we have in the fridge.
