Mott the Hoople (10-15-2019)
Mott the Hoople (10-15-2019)
A nice steak is my go-to and the temp depends on the cut. I like it almost rare at most times but for ribeye, you want the marbling to render a little more.
Another one is my favorite all-time sandwich, the Cuban. I've seen some omit or change things but they don't work. Bacon does not work in place of the ham. It changes the flavor profile too much.
I'm also a sucker for well-made ramen. My favorite place closed in Chicago but I hear they have a shop in Ann Arbor though. The spicy Tantanmen ramen was great.
Pizza is another must. Tons of meat is what it needs most. Simply Pepperoni mostly unless they serve some of the higher-end meats. My favorite is the Sicilian style pizza.
Another favorite is to make homemade roast beef. Use different seasonings at times but I always cook it mid-rare. I tried a Moroccan seasoning recently that was good.
One favorite I've had to say goodbye to lately is those delicious onion rings.
A smog prick? Certainly. A moron? At least I’m not ignorant and xenophobic. Cote de Boeuf is simply a ribeye steak pan fried in a cast iron skillet with butter. A classic French recipe that’s a simple as it gets but requires a little technique.
But call it by its classic French name and you freak.
You're Never Alone With A Schizophrenic!
MAGA MAN (10-16-2019)
MAGA MAN (10-16-2019), Mott the Hoople (10-16-2019)
MAGA MAN (10-16-2019)
I’ve never had any cuisine as good as French.
You ever hear the old joke of what is heaven and hell in Europe?
Heaven in Europe is a French Chef, a German Engineer and a British police officer.
Hell in Europe is a French Engineer, a British Chef and a German cop.
Having said that authentic Chinese cuisine is pretty close. I also think highly of Italian food for its simplicity and reliance on fresh seasonal ingredients.
Now I love a good burger and slice of pizza like the next Joe but if that’s the best you’ve had you need to get out more often.
Last edited by Mott the Hoople; 10-16-2019 at 05:37 AM.
You're Never Alone With A Schizophrenic!
MAGA MAN (10-16-2019)
That’s one thing nice about having a minor in chemistry and having worked throughout school in restaurants. I can tell a pretender from the real thing. When executed well dining as art is worth the price but there is more to that than the cuisine. The setting and the lost art of hosting matter too.
Conversely I’ve had some really heaven on earth noodles standing on a sidewalk.
You're Never Alone With A Schizophrenic!
Bookmarks