It tasted slightly vinegary but otherwise like seasoned pork. I saw pickled pork sold in supermarkets when in New Orleans and was thinking about bringing some back, but was a little leery about leaving it at room temp for hours in a suitcase, though I guess it gets cold in the cargo hold. The pickled pork sold in markets was pink rather than grey due to nitrates added.
4 Likes
Pizza was for dinner after working in the yard on a blustery Sunday. Kalamata olives, onion, sweet peppers, sliced speck, and fresh mozzarella.
For convenience, I used Trader Joe’s pizza dough that I froze and thawed. I have concluded that TJ’s is the tastiest option of the prepared pizza doughs available to us locally. After trial and error, I now fully thaw the dough inside its plastic bag and roll it out between two sheets of parchment paper. Trying to stretch out this prepared dough by hand has left me with uneven crust and sometimes holes that needed patching. So, a rolling pin and parchment it is.
16 Likes
Green Kewpie? Interesting!
Where do you see green kewpie? I only see two regular ole squeeze bottles.
1 Like
Dunno…I thought I saw a green kewpie squeeze bag. My bad.
Nothing’s impossible in Japan. Coulda been a wasabi version for all we know 
When we don’t make our own pizza dough, TJ’s is our go-to as well.
3 Likes
There is also a “green” kewpie with wasabi.
Regular kewpie is our preferred mayonnaise but we didn’t like the vegan version (but that might be more a reflection that we haven’t tried a vegan mayonnaise in general which is worth eating
1 Like
yes, I believe that’s what it is, wasabi, upper right corner, in a bottle (not a squeeze one).
1 Like
my favorite so far has been the smoked one - my sister bought a gi-NORMOUS bottle when we were there last Sept., which will last us for a good long time.
One is regular but the other is mentaiko. can’t wait to try that one. and there’s another flavor up above next to the green tin, but i can’t remember what it is right now. the other mentaiko is my sister’s.
1 Like
Open faced sandwiches with brie, prosciutto, and steamed asparagus in a mustard vinaigrette. Rosé for me and IPA for him.
22 Likes
You’ve made a perfect meal for this glorious Spring day we’re having. I need to prepare this for dinner soon.
6 Likes
Iberian Linguica and Chicken Stew from Wright’s “Real Stew” - first you poach a whole chicken with onions, carrots, celery, white peppercorns, oregano, thyme and bay leaves to make shredded chicken and chicken broth. You use the chicken broth to cook linguica, potatoes, carrots, ancho chile, pearl couscous, saffron and collard greens before adding the shredded chicken
15 Likes
I booked our first table in Berlin yesterday 
A friend of ours from Pittsburgh will be in Augsburg in May & has never been to Berlin (!), so he’s coming up to get a tour and hang out with us. Another friend who’s based in Amsterdam but whose parental units are in Berlin is in town on the same weekend, and he suggested Austrian. I picked a place in our nabe that we went to a few times during our sabbatical many moons ago. Hopefully it’s still as good as we remember. Schnitzel Time!!
Got bad news about our ancient Prius, and will have to make a decision whether to be a one-car fam again or not. Yikes.
As for WFD: we had a beautiful King salmon filet in the freezer. Seasoned it with a mix of Penzey’s Northwood & Northwood Fire for a lil kick, and threw it on the grill. My dude did a fab job cooking it just through, and even got the skin crispy without incinerating it.
Steamed new potatoes with herb butter (scallion, dill, parsley) & sautéed baby spinach with lotsa garlic on the side.
I thought the spinach was perfectly cooked this time, i.e. nicely al dente, but my PIC likes it cooked through a bit more. Silly boy 
Tons o’fish & taters left, just a smidgen of spinach. Felt like a very German meal 
17 Likes
A few recent meals:
Turkish Adana Kabab (made with ground turkey) with piyaz, garlic yogurt, and sumac onions.
.
.
.
Turkish Lahmacun using handmade tortillas as a shortcut for the base, eaten with more garlic yogurt and sumac onions
.
.
.
Chinese Dim Sum-style Peppers stuffed with fish and shrimp paste, and baby trumpet mushroom Pad See Ew
.
.
.
Turkish Eriste-style pasta with leftover roasted lamb, walnuts, garlic yogurt, and sumac plus Turkish stewed green beans / Fasulye
.
.
.
.
.
.
Deli-style chicken salad two ways using sous vide Hainanese chicken over toasted homemade sourdough bread
20 Likes
You have been eating very well! All sounds and looks delicious!
3 Likes
Pasta with asparagus based on this recipe https://www.foodnetwork.com/fnk/recipes/asparagus-linguine-8030073 added extra lemon and used red pepper flakes. Served with some broiled scallops. Scallops done as my mom and I made them close to 50 years ago- melt butter in a pan under the broiler, toss scallops in the melted butter, sprinkle with mild paprika, broil about 4 minutes, squeeze of lemon. Good as I remember
20 Likes
