Bon appetit and salut!
The Texas grocery store chain, H-E-B, has a Mexican Hot Chocolate ice cream from their store brand line. It is fantastic.
The Food and Drink Thread
- This topic has 999 replies, 31 voices, and was last updated 3 weeks, 1 day ago by
.
Author
-
-
-
I usually have a cheese sandwich or knackebrod with cream cheese for breakfast.
1 user thanked author for this post.
-
-
Eat anything. It really doesn’t matter what it is.
Do… do I have to? I haven’t had breakfast (apart from a coffee) regularly for a long time. I will most often not eat until lunch at noon.
Conventional wisdom used to be that breakfast was “the most important meal of the day”.
But that assumes you’re going out to work in the fields for 14 hours.
As most of us don’t actually do that, breakfast is an indulgence our bodies don’t need.
1 user thanked author for this post.
-
Conventional wisdom used to be that breakfast was “the most important meal of the day”.
That “conventional wisdom” is a marketing slogan invented by the Kelloggs company to sell more cereal. Or so I’ve read anyway.
1 user thanked author for this post.
-
-
Damn I love spinach.
I don’t have proof, but I’m willing to bet this is the first time that sentence has been printed in The Carrier.
-
-
If I have leafy spinach I sautee it for a few minutes in olive oil, with garlic (I was out of garlic tonight)
1 user thanked author for this post.
-
BTW my country has the lowest vegetables consumption in Europe :)
1 user thanked author for this post.
-
Damn I love spinach.
I don’t have proof, but I’m willing to bet this is the first time that sentence has been printed in The Carrier.
You only think that because you never post in the Popeye thread.
-
Tonight for dinner we had a chicken curry, which turned out really well. It feels like cheating to use curry paste but I guess the alternative (making curry paste) is impractical. Green beans, Chinese broccoli, curry paste, and chicken, with dashes of soy sauce, vinegar, fish sauce, and sugar – pretty good depth of flavour once all of those elements are involved.
1 user thanked author for this post.
-
-
Thanks Jerry! Just ordered, and my dinner should be with me by 17 March. Can’t wait!
1 user thanked author for this post.
-
Thanks Jerry! Just ordered, and my dinner should be with me by 17 March. Can’t wait!
That’s St Patricks day, so you better have ordered a green curry.
-
-
-
I had a beergasm tonight. A bar pver here had a type of Gulden Draak (a Belgian ale) on tap that was aged in calvados barrels, a kind of French apple brandy. This made the beer so incredible.
The Gulden Draak glass is made to look like a dragon’s egg:
-
A few weeks ago I picked up a bottle of BFM Abbaye De Saint Bon-Chien Grand Cru (Pinot Noir Barrel), an aged sour ale, from my favorite craft beer bar in Manhattan. When I took it home and read the label, it sounds so delicious that I was reluctant to open it right away because then I wouldn’t have any more.
So yesterday I went back to the bar (Haymaker) and bought a second bottle. Am I a genius, or what?!
4 users thanked author for this post.
-
-
-
So yesterday I went back to the bar (Haymaker) and bought a second bottle. Am I a genius, or what?!
Is that your favorite hangout?
I go to a bar called Hendrick’s Pub here sometimes. It’s a great place with a nice outdoor terrace and a good beer selection, they have standard beers on tap like Duvel and Weihenstephaner and others that change regularly, as well as a whole lot of different bottled beers. And they have the best “bitterballen”, a very nice Dutch snack:
1 user thanked author for this post.
-
njerry wrote:
So yesterday I went back to the bar (Haymaker) and bought a second bottle. Am I a genius, or what?!
Is that your favorite hangout?
Absolutely. It’s a craft beer bar that opened about 10 years ago and I’ve been going there that long. It’s near my office in midtown Manhattan, so I regularly go only once a week for lunch (can’t let my staff see me tipsy every afternoon).
2 users thanked author for this post.
-
Cool. Everybody has to have a place to hang out.
I went on a city trip to Vienna before covid fucked things up and one of the great things was the “kaffeehaus” (coffee house). There was a fantastic place close to my hotel, cafe Eiles, where you could sit for hours, drink coffee and eat cake, read the newspaper, have a beer, a sandwich, a cup of soup, a pizza or a bratwurst.
-
Went out with my dad to a tapas style restaurant over here, and it was amazing. It’s not really all Spanish food, it’s more “Mediterranean” in a broad sense, but the dishes are tapas sized. We ordered five different dishes that we shared, one with mushrooms, one tuna, one salmon, one coq au vin, and one beef with a Japanese ponzu sauce.
The restaurant had been closed for a long time, because of covid obviously but they also had a bad fire. The whole interior was redone and it looked superb.
-
I was at my favorite bar this afternoon, having a Duvel in the sunshine, and I got a present! I now have real original Duvel socks.
Sweet!!
I’ve gushed before about my favorite watering hole (Haymaker Bar and Kitchen in NYC), and how the owner and his bartenders always make me feel welcome when I go there. One of the greatest feelings in the world is when your bartender pours you one “on the house.”
2 users thanked author for this post.
-
Duvel socks
Now all you need are a pair of Duvel feet to put them on!
2 users thanked author for this post.
-
It’s a pretty cool country but they do have their problems, a high murder rate and bad architecture.
Not to mention it’s also full of Belgians.
1 user thanked author for this post.
-
-
Fuckin’ Bruges…
4 users thanked author for this post.
-
I knew someone was gonna say that.
(I hope you don’t think Bruges and Brussels are the same city though)
1 user thanked author for this post.
-
(I hope you don’t think Bruges and Brussels are the same city though)
No, surely they’re almost as far away from each other as possible while still in Belgium.
30 minute walk, 10 on the bike, something like that?
3 users thanked author for this post.
-
Alcohol free wine, unfortunately. Alcohol isn’t exactly compliant with my exercise regime…
4 users thanked author for this post.
-
Alcohol free wine, unfortunately. Alcohol isn’t exactly compliant with my exercise regime…
Looks good. What is that under the meat? Is that some type of bread?
1 user thanked author for this post.
-
Looks good. What is that under the meat? Is that some type of bread?
It’s duchess potatoes but I fibbed it a bit by adding too much milk to the mixture (I’m not exactly doing this by recipe). Normally, it’s supposed to have a bit more textured surface and be a bit firmer. It still tasted great though, so crisis averted.
2 users thanked author for this post.
-
-
-
-
Well I just mean you put considerable work in creating that dish. I respect that.
Oh, now I get you. Thank you!
It was easter dinner with my ma, so naturally I had to put some effort in. It’s one of her favourite foods.
Most of my meals are fairly simple, I am not good at doing complicated stuff with food. Most of the cooking I do consists of putting things in a pan and making it hot, that’s it.
Likewise, nost of my meals are quite simple. I mostly just eat salads so I don’t even need the pan.
1 user thanked author for this post.
-
Easter dinner part 2: Raclette
Two types of cheeses were used, Gruyere and Weinkäse (a swedish brand name of a type of cheese of that same name). It was amazing.
I had prepared a third type of cheese, Prästost, because I wasn’t too sure about the Weinkäse and kept the Prästost as a Plan B. Didn’t need it.
2 users thanked author for this post.
-
Easter dinner part 2: Raclette
Two types of cheeses were used, Gruyere and Weinkäse (a swedish brand name of a type of cheese of that same name). It was amazing.
I had prepared a third type of cheese, Prästost, because I wasn’t too sure about the Weinkäse and kept the Prästost as a Plan B. Didn’t need it.
Cheese = good. Yesterday I had spahetti bolognese with a whole lot of freshly grated parmesan. So satisfying.
-
-
-
Do you mean Flank Steak?
Nope, plankstek (~plank steak) is not about the meat per se – it’s about how it’s prepared and served. It can be served with salmon, pork, beef or a vegetarian alternative. It’s the serving on a wooden plank with duchess potatoes surrounding the meat-of-choice with bearnaise on top and some select veggies (more often than not bacon-wrapped asparagus and a cheese-covered tomato cut in half) on the side that makes it. Variations do occur.
Flank steak is just a specific cut of meat from the ox, right? We would refer to flank steak in swedish as flankstek. I can see how that’s similar to plankstek, but still… seems to be two very different things.
-
There is a little Polish shop here in town, I’ve been going there to try some Polish foods. I quite like the smoked sausages.
-
-
-
Can Tropicana’s New Orange Juice Cereal Be Paired With Champagne for Crunchy Mimosas?
1 user thanked author for this post.
-
Bai Mu Dan (or Pai Mu Tan) is a good type of tea for people who want to try other teas than black tea from a teabag. It’s a so-called white tea and naturally sweet and easy to prepare. And delicious.
If you want to make this tea, don’t let the water get too hot and don’t add sugar or milk.
-
-
What are your favorite condiments?
Depends very much on the food I’m having it to.
Beetroot Salad and Roasted Onions for sandwiches, especially sandwiches with meatball or liver pâté.
For burgers, it’s Baby Ray’s barbecue sauce and hot-n-sweet mustard.
Mangoraja is a favourite that goes with a lot of stuff, I’m not sure if it’s a thing internationally. It’s mango mayonnaise, basically.
1 user thanked author for this post.
-
What are your favorite condiments?
Sriracha sauce on almost everything; Tabasco sauce for situations where Srirachi is not appropriate.
3 users thanked author for this post.
-
-
-
-
-
The hottest thing I ever ate was a Madras curry in Koh-i-noor, the best Indian place in Amsterdam. It was delicious but whew…I needed a few napkins to wipe off the sweat.
I genuinely misread the last word in this post as “seat” at first.
4 users thanked author for this post.
-
I genuinely misread the last word in this post as “seat” at first.
Weirdly enough, me too!
-
-
Hottest thing I recall eating was a cheeseburger topped with ghost peppers for lunch one day. The waitress warned me that it was REALLY hot, but I just waved her off. I ate half the burger, then pulled the peppers (and the cheese they were stuck to) off the other half. The hiccups in my diaphragm lasted until just before I went to bed that night.
Yeah, hot.
EDIT to ask: Is it just me, or does anyone else here get those diaphragm spasms after consuming something particularly hot?
-
-
For several years, there was an annual hot sauce festival here in the Houston area. The vendors let you sample their products.
I don’t remember the name of the sauce but they dipped the end of a toothpick in it. It was less than a drop. When it hit my tongue, it felt like a blowtorch burning it. It was insanely hot. I couldn’t imagine putting that sauce on anything in any volume.
At a different hot sauce booth run by firemen, the owner said the ones to his right were for dips and cooking. He said the ones on his left were strictly for winning bar bets.
2 users thanked author for this post.
-
edit: That’s not true, they also made my fingertops tingle.
1 user thanked author for this post.
-
Mine was a team lunch at work, we went to a Thai restaurant and there was a Tom Yam soup to start. I don’t know what chilis they put in this one as some Tom Yam can be relatively mild but this one blew my mouth off, I could taste nothing else for the rest of the day.
1 user thanked author for this post.
-
I remember in college whenever my friends and I went to a Japanese restaurant, two of my friends would play a little game called “Wasabi Wars,” where they’d see who could eat the most wasabi straight up. I only played once.
1 user thanked author for this post.
-
-
-
Today is the International Hamburger Day.
Later today I’ll be barbecuing hamburgers made from two cuts of steak (ribeye and short rib) that we put through a meat grinder at home. Only the best meats for my undeserving family members!!
2 users thanked author for this post.
-
Later today I’ll be barbecuing hamburgers made from two cuts of steak (ribeye and short rib) that we put through a meat grinder at home.
Sounds delicious! Don’t forget to post pictures, preferrably with an inclusion of descriptions of toppings! :D
1 user thanked author for this post.
-
Double organic beef cheeseburger (by grace of fried Västerbotten-cheese).
Home-made dressing by mayo, bbq sauce (Baby Ray) and chopped pickled cucumber (bostongurka).
Lettuce
Mustard (Jonnys Hot and Sweet)
Roasted Onions.
Chopped green olives.Some potato salad on the side.
2 users thanked author for this post.
-
What are your favorite condiments?
This shit is next level. Absolute game changer which I have with most meals.
Any sort of meat based sandwich requires a good, hot English mustard. Plenty of it, enough to make your sinuses nip and eyes water.
3 users thanked author for this post.
-
Is it just me, or does anyone else here get those diaphragm spasms after consuming something particularly hot?
I enjoy spicy food however i find anything mildly spicy gives me the sweats. Hiccups are what get me when I eat something very, very spicy.
2 users thanked author for this post.
-
Sounds delicious! Don’t forget to post pictures, preferrably with an inclusion of descriptions of toppings! :D
Didn’t see this request until this morning; sorry, but we didn’t take any photos, but the toppings including cheddar cheese, red onions, cherry tomatoes, lettuce, dill pickles, relish, and a selection of condiments to choose from. Sides included potato salad, pesto pasta salad, Israeli salad (all homemade) and corn. And there was beer, lots of beer…
3 users thanked author for this post.
-
we didn’t take any photos
the toppings including cheddar cheese, red onions, cherry tomatoes, lettuce, dill pickles, relish, and a selection of condiments to choose from. Sides included potato salad, pesto pasta salad, Israeli salad (all homemade) and corn. And there was beer, lots of beer…
-
EDIT to ask: Is it just me, or does anyone else here get those diaphragm spasms after consuming something particularly hot?
Yep, I get the same kind of hiccups from some hot food. My family are big chilli heads but I’m not as far gone as them. The hottest thing I’ve ever eaten was these novelty corn chips my cousin brought to a family party. I had one chip – took about half an hour to recover. Others were in coughing fits, tearing up, taking off their clothes.
-
Nothing better in the world than a Duvel beer with Dutch droge worst (“dry sausage”, it’s a type of spicy dried salami)
1 user thanked author for this post.
-
Nothing better in the world than a Duvel beer with Dutch droge worst
How about Duvel beer with Dutch droge worst and some amazing weed?
Check mate, sobriety!
1 user thanked author for this post.
-
Really I do feel sorry about animals who have a shitty life in factory farms. But I can’t let go of meat altogether. I like a piece of salami or a burger. And fish.
A lot of meat and dairy here has a so-called “better life” certificate, meaning the animal had, hopefully, a decent life.
1 user thanked author for this post.
-
A lot of meat and dairy here has a so-called “better life” certificate, meaning the animal had, hopefully, a decent life.
We breed and treat our slaves with DIGNITY
1 user thanked author for this post.
-
-
For @lorcan_nagle
This isn’t even the weirdest thing they’ve put Char’s face on.
2 users thanked author for this post.
-
-
Probably a toss-up between Italy and India. I reckon I could live on a Mediterranean diet until the end of my days and be happy, but I do also love Indian dishes. They’re also the styles that I enjoy cooking at home.
When I’ve tried Indonesian food I’ve enjoyed it, but it’s not hugely common as a cuisine here so I haven’t had that much opportunity. But I remember when I visited Amsterdam it was hugely popular there, with many Indonesian restaurants, so I tried a couple (and loved them.)
It is interesting which international cuisines become popular in certain countries. When I lived in France I was slightly disappointed that Indian and Chinese food was relatively rare compared to what I’m used to in the UK, but then on the other hand they had many more restaurants with North African and southern European cuisines. I guess a lot of it may be linked with migration patterns and historical relationships between certain countries.
1 user thanked author for this post.
-
If I had to pick one ethnic cuisine to eat for the rest of my life, it would be Japanese. There’s a great diversity, from sushi/sashimi to teriyake to tempura, all of which I love, that I don’t think I’d get bored.
In no particular order, I also love Vietnamese, Indian, Mediterranean, and Middle Eastern cuisine. I also like Italian and Mexican and Greek food, but they’re more like comfort food than gastronomic wonders.
1 user thanked author for this post.
-
Vietnamese
I have never had Vietnamese food but I hear it’s good stuff. I’d love to try it but there are not Vietnamese places here.
I also really like Pakistani food but I’m not sure how different it is from Indian. One of the best meals of my life was when I was invited by a Pakistani family for dinner for volunteer work we did here with a local group of Amnesty International.
-
I guess a lot of it may be linked with migration patterns and historical relationships between certain countries.
Hugely. I mean Indonesia was once known as the Dutch East Indies so you can see the reason they may have more restaurants.
You’ll also find Chinese food in the UK is primarily Cantonese style because of the HK connection and Indian is northern Indian (or Pakistani/Bangladeshi). Malaysia’s immigrants were from Tamil Nadu in the south of India so a lot of the Indian dishes here you can’t get in the UK and vice versa – that’s not including the ones invented locally like Balti or CTM.
I would say that the food in Indonesia, Malaysia and Singapore is 90% the same. There are one or two unique dishes to each but the menus will mostly be the same. Even though they’ll fervently claim that Indonesian and Malay are different languages, they aren’t, they are dialects of the same language. I can pick up the small differences in a handful of words and spelling in a few days.
With Malaysia being a former British colony not surprisingly Tripadvisor lists 5 times as many Malaysian restaurants in the UK as compared to Indonesian but you’ll get Arjan’s fave beef rendang in most if not all of them.
- You must be logged in to reply to this topic.