WAYET
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Pizza of the day… POTD
COLON CANCER HERE I COME!!
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Here's a German dish for @Steffen
My mom made me Rouladen and spaetzel, and a German salad.
It's like thin cut beef rolls with bacon, relish and brown mustard. The gravy absorbed the flavors or the bacon, relish, and mustard and was soooo incredibly good.
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Old school Polish sausage and small potatoes wrapped in bacon—
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The potatoes and eggs were just something to eat. But the pork chops were exceptional. From the Breakfast Klub, Bush Intercontinental Airport, A concourse.
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I didn't realize Breakfast Klub had a location at Intercontinental. The original on Travis Street in midtown is an institution; their fried chicken is phenomenal.
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Slowly killing myself with food and alcohol
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POTD
Primanti Bros next to my house.
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Taking gluttony to a whole new level. I made ribeyes reverse seared in ghee, twice baked potatoes with bacon, and cole slaw.
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Just…wow
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The bacon was minced too large to fit through the pastry tip so I just grabbed the filling and smoothed it in there with my hands.
You can easily do this yourself.
Get some steak and take it out of the package and dry it off and leave to dry in the fridge 24 hours
Preheat oven to 275 degrees
Bake steaks directly on the oven racks with a pan underneath for exactly 20 minutes. When the steaks have about 5 minutes left heat cast iron skillet on high heat and add about a quarter cup of clarified butter or ghee and heat until smoking. Heat steak about five minutes on both sides. Season as you wish. I didn't bother.
Potatoes: nuke 5 pieces of bacon in microwave for about six minutes then potatoes about the same, and scoop out the inside, and half cup grated cheese, quarter cup of hellava good french onion dip, and a quarter stick of butter. Mix the filling up and refill by putting filling in a plastic bag and cut the corner off like a pastry bag. Or use your hands. Top with coarse salt.
Just bake on broil/HI about 8 minutes until golden brown.
Cole slaw is pre made and I make dressing out of quarter cup sour cream, quarter cup mayo, two or three tablespoons of red wine vinegar and about equal amount of sugar. Mix and refrigerate at least two hours.
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Not the most exciting looking food, but I made a Cajun andouille dirty rice and then fried it pretty hard to generate some fondy bits. It was exquisite. Didn't really need the Mango Pickapeppa (one of my favorite sauces–it is magnificent. Seriously, order some here) or the vidalia onion relish as it turned out.
