That is a beautiful plate of food! Our fishmonger back home occasionally gets skate wing, but I’ve yet to purchase it.
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That is an amazing riff on the salad. Wow!
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Do you have a recipe you’d like to share? I’ve only had Korean Kalbi and LA - style Korean Kalbi.
Our local fisher people have it regularly at the farmers’ market. It is a quick cook and has a nice texture. Brown butter is its best friend !
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That photo looks so delicious. I want everything in it. My human son was adopted when he was 7. He’s not so impressed with his adoption anniversary (18th last month) but impressed enough to request that I make his favorite, King Arthur cinnamon star bread. Which I am more than happy to do!
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Mutton rolls - a Sri Lankan Tamil snack consisting of a dry spicy mixture of potato and small chunks of ?goat/?lamb rolled in a thin flour wrap which is then breadcrumbed and deep fried. These are very addictive and not very healthy. I’ve tried to offset the unhealthiness with some rocket/arugula and cherry tomatoes…
My husband buys the mutton rolls in bulk from a little restaurant called Jaffna House in the Tooting area of London - 24 rolls for £30. They can be frozen and last quite a while in the fridge. We heat them up in a dry frying pan until warm through and crispy on the outside.
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Dürum döner kebab WFD, from a place nearby — not just bc it’s still pretty chilly on the scooter & more so once the sun is low, but it’d also gotten really good reviews.
Döner kebab is basically Berlin’s cheesesteak, at least with regard to its ubiquity & popularity. Most döner kebab here is made from beef or veal, and there’s two kinds: “kıyma,” which refers to ground meat (the bologna of döner, most often what I’ve seen in the US) and “yaprak,” which literally means leaf & refers to the practice of stacking thin slices of meat onto one large skewer.
The beef or veal stack for yaprak döner is occasionally topped with a nice layer of lamb fat, which drips onto the meat, flavoring it along the roasting process 
Döner kebab is usually served in a triangular cut and toasted pocket of flatbread, but we prefer the dürüm version, which comes in a burrito-like shape wrapped in thinner flatbread. The main reason for my preference is a practical one: the triangular cut makes shit fall all over the place and drip sauces everywhere. Yeah, no.
In any event, The Lèv bakes their own flatbread & makes their own ayran (next time), and we opted for the Big Dürum Döner, although I expected the regular size to be plenty (it would’ve been 
).
Stuffed with TPSTOV, lovely fresh salad, tomatoes, red onion and the Berlin holy döner trinity of herb, garlic, and “hot” sauce — all wrapped up nicely in freshly baked flatbread.
We managed to finish one half & had a few bites of the other. The meat was very good quality, but we thought it coulda used more oomph in flavor. We added what appears to be Very Old Chili flakes 
There’s a Chili Fest this coming weekend, so we may have to stock up on a heat source or two.
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Something a little lighter tonight – pistachio-crusted chicken tenders, zucchini ribbons with TJ’s lemon pesto, and shredded Brussels sauteed with sliced mushrooms.
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Pork tenderloin & veg kebabs on the grill with Greek-ish salad with loads of feta and some tzatziki on the side.
Pork was marinated in lemon juice and zest, EVOO, S&P, dried oregano, lots of fresh garlic and a touch of paprika.
Only had one of the kebabs, the other I’ll probably turn into some sort of sammich.
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Pinchos morunos, as recommended by @Saregama and @CCE, were delicious but the unexpected star of the show was an avocado cucumber salad which I snarfed down.
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" King’s Square, Woodbine & 16th Ave, Markham - there are more than just top notch Won-Ton Noodles, Rice Congee and Banh Mi inside this overlooked Shopping Mall!
Most visitors to this frequently neglected mall are either Chinese grocery shoppers or lovers of authentic, traditional Hong Kong style Won-Ton noodles, rice congees ( Very Good Noodles & Congees ) and excellent, freshly made Vietnamese Banh Mi Sandwich ( Banh Mi House )
For my visit today, I decided to bypass the above and gave the following new additions to the slowly expanding food court a try.
Expecting this gamble will lead to some disappointing results, I was most impressed with the offerings of the places I visited. What a nice find!!
I had ’ Water, pan fried pork buns ', ’ Savoury Crispy Chinese pancake doughnut fried in duck fat ’ and ’ Nanjing Sweet Soy Braised Duck '. Both the Pan fried Pork Buns and Braised Duck were exceptional! Very well executed!
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I asked the BF for crispy tofu dredged in corn starch and wasabi furikake. Turned out great, and used some Japanese chili crisp on it too. my marinated cukes and mayak egg as accompaniments. BF made himself a spicy, teriyaki-ish chicken stir-fry.
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Greek chicken kabobs with grilled onion and bell pepper, tomatoes, olives, feta, tzatziki and homemade flatbread. Flatbread wasn’t all that great, kabobs were delicious.
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Variation on Sweet & Sour Pork - made with pork tenderloin (drenched in some starch), red, yellow and green bell peppers, red onions and pineapple. Sauce made from hoisin, soy sauce, mirin, sriracha, brown sugar and lemon juice. Finished with some sesame seeds and served over rice
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Tonight’s lesson: don’t ever limit yourself in life.
Calamari and scungilli fra diavolo with garlic crostini instead of pasta.
Trying to do less carbs. When confronted with the choice of bread vs. pasta instead of both, I chose bread.
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I think you chose wisely!
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I’ve occasionally felt like both and never thought to combine them but recently saw an ancient Anthony Bourdain episode (think it was A Cook’s Tour) where he had a martini made by the foremost authority (at the time at least), and that person used lemon and olives.
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