What have you recently eaten?

Vect said:
I've never had a reuben sandwich before and my Airbnb had a sandwich press, so I decided to try and make it.

Sauerkraut from a jar, Thousand Island Dressing (with generous black pepper to mimic Russian Dressing), Swiss cheese slices, corned beef with buttered rye toast. Considering they were cheap supermarket ingredients it was really fucking tasty, a really great blend of savoury, sour tanginess, the mild nuttiness of the cheese brought it all together. I can see why it's so beloved in NYC.

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If ur in Brooklyn "Bergen Bagel" does a decadent bagel version of a reuben. Back when I was in NYC I got a decent pot belly eating them every day at work for a year. They are seriously tasty.

I had bacon and eggs with an english muffin for a post workout meal this afternoon. Hit the spot.
 
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thejackal2 said:
If ur in Brooklyn "Bergen Bagel" does a decadent bagel version of a reuben. Back when I was in NYC I got a decent pot belly eating them every day at work for a year. They are seriously tasty.

I had bacon and eggs with an english muffin for a post workout meal this afternoon. Hit the spot.
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Lately I use Dimpflmeier Klosterbrot rye for a Reuben. I butter it and toast the inside on cast iron before adding the swiss (so the bread itself starts melting the cheese), corned beef, sauerkraut and Russian dressing, then toasting it again on both outer sides.

My favorite non-me Reuben was a pastrami Reuben made at a dive bar I used to go to lunch to and wash down with a pitcher of stout or Warsteiner.
 
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Lamprey pie. And no kidding, it was damn good even to me.

Knowing what a lamprey is I never would have guessed it's considered a delicacy and I sure as hell wouldn't have ever thought to make pies out of them. If ever you can try some I highly recommend it.
 
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At a Japanese buffet (not super upscale, but much classier than the typical Chinese buffet cesspool) I had octopus. I can't find the name of the dish but it was, I presume, gutted, but still had the suckers on the tentacles, very clearly an octopus that had been cooked. It was cold, vinegary and spicy (like a spicy pickle, like a pickled egg). The meat had a vegetable-like texture and I thought it was good, but I ate it mainly for the novelty. I felt ashamed by how wasteful it was of a fairly intelligent creature's life, these were little like a really big shrimp.
 
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The thing I love most about a Reuben is it's basically a template for any other possible sandwich.

Strongly flavored bread, make sure to grill it in butter or some other oil. Then some cheese, melty obviously. Then some meat, salted or cured (or make a healthy option), then some pickled vegetable and some sauce.

So you could just say let's start with pumpernickel, then toast it, then some melty gouda, then Parma ham, then some pickled peppers, and whatever, some remoulade. I've never made that but I'm pretty sure it would be a good sandwich.

Actually I'm wanting exactly that.
 
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Mordecai 3 Finger Brown said:
I'm been putting pomegranate sarcotesta seeds in my smoothies lately.

I enjoy the color and the flavor. But the left over pits in the seeds stay suspended in the filtrate and run the experience as I'm having to spit out little pebbles every sip.

Any tips for easily separating the fruit from the seed for someone who is particularly lazy?
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I partially solved the pomegranate seed smoothie problem by blending the sarcotesta alone before making the actual smoothie.

The first time I blended the seeds alone, it did chop them finer but also made an awful slurry mess inside the blender carafe which made the smoothie itself mix unevenly.

Blending the seeds alone with a little bit of fruit juice or yogurt seems to be the winner. Then adding all the rest of the smoothie ingredients to the carafe afterwards to blend it all a second time.

There's still an unpleasant mouthful of crunchy seeds in the last few sips of the smoothie, but it fixes about 80% of the problem.
 
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Someone made me Moroccan lamb soup from lamb bones.

The flavor profile is warm and yummy and kind of indescribable.

The soup itself has a greeny colour sort of like a thin pea soup.

I'm surprised the flavor is so rich and unique, because AFAIK, there aren't any exotic ingredients in it besides coriander seeds.
 
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Mashed potato with sausages and caramelized onions, (apparently an onion counts as a serving of vegetables).
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And some chocolate-orange flavor oatmeal with almond butter.
 
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Aiōn said:
Mashed potato with sausages and caramelized onions, (apparently an onion counts as a serving of vegetables).
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And some chocolate-orange flavor oatmeal with almond butter.
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It must be my imagination then because all I see are peas.

I like everything else on those plates, but peas are one of those foods that, while I won't exactly refuse to eat, it's kind of under duress.
 
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Gallo pinto with marinated achiote chicken. Ate it so many times yet still delicious
 
Kosher Salt said:
It must be my imagination then because all I see are peas.

I like everything else on those plates, but peas are one of those foods that, while I won't exactly refuse to eat, it's kind of under duress.
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I really like peas with gravy. Have you ever tried petit/baby peas? They're much juicier than garden peas.
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Señora Airi said:
Chicken Gnocchi soup
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This is one of my favorite meals to cook and eat, but I never make it because no one else in the house wants any and it’d be wasteful. Feels bad man

I did make some jambalaya with chicken breast though. It came out well but maybe a little too spicy for my liking
 
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Found a pretty good wedge of gouda this week. Been nibbling on it, finally got to the center where the big protein crystals are. So good.
 
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