Food • Page 1318

Ribeyes with blue cheese butter and wedge salads were for dinner. Polishing off the wine now. Cheers.

 

Thanks for the invite

 

sorry you couldn’t make it

 

I was there.

 

Made some baked cod with garlic, old bay, and a little olive oil tonight. So simple but always so good.

 

Just tried Diamond Crystal kosher salt for the first time and I don’t think I can ever go back to the regular salt I was buying?

 

the gold standard for salt

 

Damn gotta make a note to buy that next time I need kosher salt

 

I've been buying Morton's for years because that's what my family always had. Reading up on Diamond makes it seem like I should switch... I don't know if I will though.

 

I’ve heard so many good things about Diamond that I thought I’d finally try it. It’s got such a clean taste to it. Not as strong as a Morton’s and it isn’t as sharp on your tongue.

 

Your post has forced me down a rabbit hole of reading about different types of salt lol

 

I started using it a couple years ago after reading so many articles/recipes raving about it and haven't looked back since. At one point during quarantine I couldn't find any at the store so bought a different brand (can't remember which) and it didn't feel right. Now that's my emergency backup salt

 

Diamond Crystal is the way to go.

 

All I ate throughout today was chicken quesadillas

 

The baked fries turned out way better this time, and the sandwich was as close to perfect as I’ve gotten it!

 

Which recipe did you use for the sandwich?

 

I didn’t use a specific one, sorry! It’s trying to recreate the DiNic’s roast pork in Philly, but just based on my memory of that sandwich and not the specific copycats that are out there.

The pork was originally roasted with onions, apples, and sweet potatoes and herbs. For this I sliced it very thinly while it was still cold, then heated it through in a pan with chicken stock, Marsala wine, and spices. The kale was pretty quickly sautéed with fresh garlic, red pepper, and lemon juice, then finished with red wine vinegar once it was cooked. I would prefer to use broccoli rabe but I can unfortunately never find it around here. The cheese was smoked Gouda, although normally I use sharp provolone. I actually liked that flavor combo and melt of the cheese a lot even if it wasn’t as close to their exact dish.

 

Thank you so much for the details!! I have pork broth I want to use for roasting pork for a sandwich and this definitely helped for my future explorations!!

 

That would be the best!! I’ve have to use chicken or beef stock to make the liquid since I almost never have homemade pork broth on hand.

 

Haha I made pork broth a month or so ago and honestly I’ve been struggling to use it. So few recipes use it so after you and @Ken talking about it I’ve decided that is its fate now

 

Ok wait these are actually good

 

I need to look into those. Being on a diet while also having an ice cream addiction is not working out so great.

 

I found a flyer of the Greek-run pizza place I used to order from when I lived in Germany more than a decade ago. What an aesthetic. If you look closely you can see that I wrote “Akropolis” on there because that is the messed up Gyros pizza I used to order.

 

Familien pizza blech!

 

I found another one. I never ordered from them but the flyer is amazing. Notice the bucket underneath the table with the fish platter on it in the top left picture.



The area of Germany I used to live in at the time is this huge conurbation made up by lot of cities that more or less went through the same things as America's rust belt. A lot of things still look like this there.