I vaguely remember the burrito truck, but unfortunately not the satay one. Guess we were too focused on finding stuff!
Chicken on a Stick!
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Tortilla-less burrito and tripas tacos. Sides of grilled onions.
My idea of a roadside tailgate party!
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Hot day → cold soup. Enjoyed at a little SoHo restaurant in the '90s, “cold pink cucumber soup”. When I was served, I was gobsmacked, not anticipating that is would be THIS pink. But delicious.
Home again, and on one of San Francisco’s rare 100 degree days, I called the restaurant and told them I was dying in the heat and really needed the recipe for this soup. Their sweet chef came on the phone and said that he would try to reduce the recipe for me since he usually made it in five gallon quantities.
Essentially, beets, cucumbers, beef broth, sour cream, dill. i.e., cold borscht! Served with more sour cream and fresh dill on top. So, thanks to Elephant and Castle Restaurant, now sadly defunct, their soup is not.
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Looks great! Would you feel comfortable giving us the recipe? Thanks.
Really no recipe. just toss roughly equal measure of cooked beets, raw cucumber, cold beef broth into your blender along with slightly less sour cream. Add dill, fresh if you have it. Serve with more sour cream and more dill.
We have been eating almost the same food this week! The blender got used a lot these days just for this kind of food I’ve been eating.
(Photos this weekend)
Thanks!
I’ve been to an Elephant and Castle restaurant in DC, probably unrelated, I’d guess - I doubt they have a chef. It was more of a British pub.
My grandmother called that cold soup Borscht!
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Buffalo milk mozzarella
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Bread with eggs and herring
Beetroot marinated salmon belly. Powdery stuff is prawn roe.
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yeah! a little late but I love them when the shells are nice and crunchy and the head sweet!!
That is the way we eat them at the Island!
Leftover cavolo nero and peas, fried up with garlic, a couple of slices of ham and a little goats cheese - all on toast. The cheese melted nicely coating other things but was very mild - a goats cheese for folk who don’t like goats cheese, I suppose. That aside, a good luch which made some fridge space.
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Currywurst without the curry (I don’t eat curries or curry mixes). Made the tomato sauce with Worcestershire sauce added. Much better than without. The sausages I used are Thuringian.
Turmeric powder on this plate for the partner. Weed from the garden in the same tomato tin I used to make the sauce.
This salad is based on a photo @mariacarmen posted in WFD. The faux “caviar” is actually solidified balsamic vinegar. The “caviar” provides the flavour of a “dressing” when olive oil is added. (Oil tends to produce distracting reflections so I didn’t use any until I was done photographing and ready to eat.)
The “caviar” is easy to make, albeit tedious. White balsamic vinegar was used for the white ones.
Different types of bread for variety.
This is the same caviar glass jar I brought back from Moldova.
Real caviar
A kilo (2+ lbs) of giant, dark, succulent cherries. 2 different types of alcohol in each jar. The compotes will be eaten with good meats. The cherries are so big they didn’t fit the pitter, but I forced them through sideway.
Buried treasure. (2 weeks of curing)
What it looks like under the gas hobs. One of the burners suddenly stopped working, the partner opened it up to fix it.
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Another flea market hot dog
Secure bun in its wrapper, fold in corners. Take huge bite, wipe down face, adjust paper wrapper. Repeat until finished.
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A friend has just moved into a new house so going round this afternoon. Bringing a large pork pie from what IMO are the best pork pie producers around. She loves pork pies as much as I do. Hopefully she’s got some piccalilli.
Also picked up some fizz to go with it. Ales would probably better but you need something sparkling to celebrate.
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I’ve been trying to track these down since last time you mentioned them. Their website says that Booths supermarkets are stockists but no joy the times I’ve been to one - my nearest branch is a bit of a schlep away just to go on the off-chance, so only pop in if passing.
I like your style!
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That’s a ridiculously good looking pork pie, PB!
Hellish heat is finally over! We had hottest temperatures ever recorded. Even late at night it was around 30C/86F.
Quick shot outside and went right back in my cool and dark house.
Chilled beetroot yogurt soup
It’s good for the skin
With chunks of nectarine in the quark. The name of this in German is “housewife-style Matjes”.
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