I just discovered nduja last year. Isn’t it wonderfl??? It’s great in pasta also. And on pizza.
I had read about it before. Last week at the FM, our cheese vendor had some. It is wonderful. Spicy and rich. Thanks for the usage ideas. So far I’ve only used it on toasted baguette
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I too have read about Nduja many times. We don’t have it here (yet). There are other types of spreadable sausages but they are not spicy.
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The nduja that I get here is quite spicy but I understand the ‘original recipe’ from Calabria is insanely hot!
Where they turn them into wonderful croquettes. Always something to look forward to when I’m visiting Ieper.
In fact, I think my favourite Belgium meal is croquettes followed by rundsstoverij. With chips of course
Pan-fried king oysters with scrambled eggs. Man, do I love these shrooms…
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That’s appertizing and tasty with egg! Can you still get fresh ones now ? For us here, the fresh only exists in autumn. The remaining time, only the frozen or the dried ones.
Yup, these were fresh from one of the local Asian grocers (at a fraction of the price at Wegmans, of course).
Pan fried a few store bought potstickers to go with a bowl of hot and sour soup. The soup was neither hot nor sour, but it was warm and filling.
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^^ Your soup was probably better than mine.
This one is new to me, in an instant package that is.
Lunch and cheese in one meal. I scattered some greens and North Sea shrimp over the baked mushrooms and eggs.
Ate this before the soup
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Here’s the bun bo hue we had in Hue 
lol.
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Just had a lovely brunch at Bing Bing Dim Sum with a friend who is letting us stay in her apartment for a few days - pork soup dumplings, shrimp dumplings (both are great, but the shrimp dumplings in particular), sweet & sour Brussels sprouts and crispy cumin lamb rolls… I dream of those rolls sometimes 
Lucky Buddha beer for libation.
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Is the bottle not original? As in the beer is filled when you order it.
The rest sounds like a nice lunch.
Cat, the instant version is nothing like your bowl I’m sure. I’ll look through my VN trip photos and see if I can find the same soup.
I agree with Bourdain that it’s the best soup on the planet!
Hard to choose between Bun Bo Hue and Bun Rieu Cua!
I’ve been making cha gio which is kinda a Vietnamese eggroll made with rice paper. You’ve now given me the inspiration to use cumin lamb which is one of our faves. Thanks 
That’s the bottle the beer came in.
Well then it is very original.
I was joking with my friend that I was tempted to take it home and turn it into a bong 
---- but I’m not the crafty type.
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The eggs baked in the mushrooms are so clever! How is this not more popular…?
