Alsace meats the West : Canard fumé, chou-croute, et des canneberges secs.
(c'mon, silly prck, you mean smoked duck, sauerkraut and dried cranberries)
Alsace : the most peculiar part of France.
Doesn't really count, complete salad kit from the super.
But a low calorie lunch beforing heading to the gym yesterday, hey. (me has 'tiny' over-overweight issue since i quit smoking 6 weeks ago)
(c'mon, silly prck, you mean smoked duck, sauerkraut and dried cranberries)
Alsace : the most peculiar part of France.
Doesn't really count, complete salad kit from the super.
But a low calorie lunch beforing heading to the gym yesterday, hey. (me has 'tiny' over-overweight issue since i quit smoking 6 weeks ago)
Attachments
Pizza is coming but for now it's a rainy day here and it's "Hockey Day in Canada" so the kitchen is busy.
First up is a 'corned' beef that should be ready in about a week. Not really much to see at this point.
Brisket
Golden Sugar
Seasoned salt
Dried chillies
Pickling spice
Cumin
White vinegar
First up is a 'corned' beef that should be ready in about a week. Not really much to see at this point.
Brisket
Golden Sugar
Seasoned salt
Dried chillies
Pickling spice
Cumin
White vinegar
Attachments
That last one looks very mysterious, Cal 😉
I did pizza yesterday:
excellent home made crust, sauce, pproni, mushrooms and mozza.
French toast, made with home made bread (late nite snack):
nothing beats the powered sugar on French toast.
I did pizza yesterday:
excellent home made crust, sauce, pproni, mushrooms and mozza.
French toast, made with home made bread (late nite snack):
nothing beats the powered sugar on French toast.
Unfortunately, i had the last of the gravlax on friday with green stuff and a scotch vinaigrette (thing with salmon, it's a surprise every time how short 9 pounds of salmon sides last)
So i had to eat out on saturday.
Problem with restaurants is identical to most things audio : judging you can do better yourself, but you're not about to tell the waiter.
So i had to eat out on saturday.
Problem with restaurants is identical to most things audio : judging you can do better yourself, but you're not about to tell the waiter.
Attachments
I have no problem with that but I know it's not the waiter's fault so I like to peek in the kitchen and make sure the dude's not holding a knife before I suggest they are not too old to consider a different career. A-hole? Probably but I get reminded when I do a lousy job so I'm really just doing my part, right? 🙂
Not a guarantee, many at hand. I have seen chefs go crazy and it's a very, very scary sight. Most flying objects going in different directions are made out of steel, remember that. If he looks pale as the dead with a sweaty face and mad look, get outta there QUICK and don't say a word.
Ya, if he's bigger than me, I choose my words carefully. If I was at Jacco's place I would just sit, smile and make love to the wine bottle.
Stracci con .... again
last time it was a wash because I "forgot" the pasta, and overcooked it
at it again
this time...al'dende, and much much better 🙂
a trick ...I put salt between each plate
no cooking, or just barely, 5 minutes or so
just soft enough to cut them
then very careful cooking....... al'dende
last time it was a wash because I "forgot" the pasta, and overcooked it
at it again
this time...al'dende, and much much better 🙂
a trick ...I put salt between each plate
no cooking, or just barely, 5 minutes or so
just soft enough to cut them
then very careful cooking....... al'dende
