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What are you eating? (food porn)

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I got a pastrami on rye bread at a downtown deli in Philadelphia once...it cost about $12 (in 2008) and weighed a ton, got back to the office and ate half and then immediately fell asleep for half an hour...took the other half back to the apartment fer supper and it hit the spot with a couple of tall buds from the corner 7/11...
 
didn't have no TV at the temp accommodation but the internet connection was good...man, that mustard was the best I'd ever tasted...a young woman who was practicing with her cello in the courtyard indicated that I had mustard on my chin and I invited her up for a beer but she demurred...she was into the Bach suites for solo cello which are a favorite, never did see her again...
 
tutsiwarrior with a pastrami with mustard and an apparition in Philadelphia, not far from downtown...too weird fer me, I finished my business and got on the next flight back to saudi...
 
 
 
 
 


I got a knobber riding the Enterprise at the New York State Fair back in the ‘80s.

Upstate Girls, best in the world!
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I grew up in Highland Park, a suburb of Philadelphia.  The family that lived across the street was Italian and owned a deli/sandwich shop and a bakery at a strip mall within walking distance on State Road.  It was normal as you walked in the door thee was the checkout counter then followed by the meat and goods display case and then a long bar with stools.  The normal sandwich was a Hoagie (Philadelphia submarine) and they also had others such as homemade meatball and sausage.  The bread was baked by the family in the bakery which was next door.  Further down the strip was Jewish deli with the same inside configuration.  All of the meat was cut to order on a slicer, my favorite being corned beef on rye.  The rye was baked by the Italian bakery.  Further down there was a small grocery that had almost any of the foreign delicacies that you wanted at at the end there was a drug store that made the best root beer float that I ever had.  It was all right there.  If you wanted anything else you hopped the bus to the 69th street terminal which was the end of the EL line and you could go anywhere in Philadelphia.  Hanscoms automat was very popular where you put money in a machine with a turntable and got just about any food that y6ou wanted, all made fresh that day.  That was 60 years ago and the fast food then was far better than what you can get today.


Yes, but were the ingredients and caloric content listed?
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11 minutes ago, mogandave said:

 


Yes, but were the ingredients and caloric content listed?

I've never seen either on any of the McDonald's crap that is available today and the last time I had a BMT, actually once a year when I got my income letter, which is now over, the pepperoni was cut about 1/4" thick and it was disgusting.  The trick of cutting meat for sandwiches is to cut it as thin as possible.  Kinda reminds me of how 7-11 cut the condiments when they had "fresh" burgers and hot dogs on buns.

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I've never seen either on any of the McDonald's crap that is available today and the last time I had a BMT, actually once a year when I got my income letter, which is now over, the pepperoni was cut about 1/4" thick and it was disgusting.  The trick of cutting meat for sandwiches is to cut it as thin as possible.  Kinda reminds me of how 7-11 cut the condiments when they had "fresh" burgers and hot dogs on buns.


I’ve never seen a slice of meat at Subway I couldn’t see through...

Pepperoni at most sandwich and pizza joints is pre-sliced.

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Sauerkraut, mashed potatoes and sausages. The sauerkraut and mash are imports from the last trip back home. Sausage are Thai ones from Big C in a vacuum pack, flavors chili paste and garlic.20190301_153345.jpeg

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5 hours ago, CLW said:

Boiled potatoes with homemade mojo verde. 20190221_125617.jpeg20190221_130231.jpeg

 

there's so many things that you can do with tatties...I was cleaning out my freezer and found a chicken breast that had been there about 4 months, mashed up some garlic with olive oil, salt and pepper and 'italian seasoning' and sloshed it about and then in the oven...and then I thought 'shit, coulda parboiled some tatties and thrown them in too, woulda been good wid de olive oil and herbs and de garlic'...gonna havta remember next time...

 

 

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7 hours ago, CLW said:

Sauerkraut, mashed potatoes and sausages

Imported mashed potatos?  I hope that you don't mean that "crap" that comes in a box.

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Sauerkraut, mashed potatoes and sausages. The sauerkraut and mash are imports from the last trip back home. Sausage are Thai ones from Big C in a vacuum pack, flavors chili paste and garlic.20190301_153345.jpeg.8fb3b37f54fd2d4a5691e967b28d5775.jpeg
I've yet to find thai sausages that don't taste like candy.. I don't do sugar so I'm very aensative to it
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1 hour ago, madmen said:
10 hours ago, CLW said:
Sauerkraut, mashed potatoes and sausages. The sauerkraut and mash are imports from the last trip back home. Sausage are Thai ones from Big C in a vacuum pack, flavors chili paste and garlic.20190301_153345.jpeg.8fb3b37f54fd2d4a5691e967b28d5775.jpeg

I've yet to find thai sausages that don't taste like candy.. I don't do sugar so I'm very aensative to it

We have a local Wednesday walking market and there is a vendor that sells barbecued sausage and pork.  He has both hot and regular large sausages that actually are quite good and are not sweet or sour.  I buy raw ones from him, 6 at a time, and the bag that he gets them from is quite large and has absolutely no writing on it to tell the brand.  Ive never seen them in any of the grocery stores.  I make my own sometimes using a mix of pork and shrimp and I have a large bag of beech wood smoke seasoning.  I buy the casings and seasoning from B.O.T., 1 hank at a time, 90 meters, and keep them in the fridge.

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I've yet to find thai sausages that don't taste like candy.. I don't do sugar so I'm very aensative to it
I still have the packaging in the freezer. Next time I can take a picture of the ingredients.
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Imported mashed potatos?  I hope that you don't mean that "crap" that comes in a box.

Yes. It is this "crap" in the box. I'm seriously into cooking and making things at home but there is hardly no difference between the dried and homemade mash. I am using good quality and there's only dried potatoes in it.

https://world.openfoodfacts.org/product/4000400124968/kartoffel-puree-das-herzhafte-pfanni

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1 hour ago, CLW said:

Yes. It is this "crap" in the box. I'm seriously into cooking and making things at home but there is hardly no difference between the dried and homemade mash. I am using good quality and there's only dried potatoes in it.

https://world.openfoodfacts.org/product/4000400124968/kartoffel-puree-das-herzhafte-pfanni

I might have misspoken as I haven't knowingly ate  the "crap" in the box in over 60 years.  I actually had a restaurant for 10 years about 65 miles north of New Orleans.  I didn't serve mashed potatoes unless they were requested, but I found that it was best to use baked russet potatoes scooped out of the skins.  When I have mashed potatoes here I also use baked potatoes with the skins removed because the baking removes the high moisture content of the potato where boiling them just adds more.  I cook everyday and the only time that I go out is when there is a local function since I really live in the boonies.  Roasted pork tenderloin marinated in a garlic/pepper/ and Italian seasoning sauce with stir fried Chinese cabbage for Linner (Lunch and dinner in one meal) today at around 1300.

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