In the woods: Grilled ratatouille and a fried egg.
-
Katz’s deli...pastrami on rye
Visiting NYC for the first time and my first stop was Katz’s Deli, sandwich was amazing!
Comment
-
I had a salad in my office. Forgot the chicken for it. Made up for that by watching the rainwater pour down the wall in the back of the room.Comment
-
Home,,take the dog for a squirt,,,micro a Kayem’s natural casing all beef hot dog in a bun with a half sour pickle,red onion, Gulden’s brown and a Poland spring bottle of agua
Back to work in 30 mins
not what you call a good business lunchComment
-
Left over American Wagyu brisket from last weekend's cook with some melted Havarti cheese and pickles....
Comment
-
Another bump to one of my favorite threads...
The wife and I today tried a place we hadn’t been to before in Durham called Alpaca Peruvian Charcoal Chicken. There are a half dozen of them in the area, we hit the one on 9th St downtown. Their specialty is "Peruvian "Pollo a la Brasa’ style Rotisserie Chicken, marinated and slow cooked over natural wood charcoal in an imported rotisserie ovenâ€. The olfactory hues outside the joint were drool-worthy, and when they opened at 11am people weren’t wasting time. Lots of take out business happening.
These were stacked up in the in the front window.
My wife got the Friday special which is jerk chicken served with rice & black beans and maduros (fried sweet plantains).
I got the 1/4 dark with cole slaw and tostones (fried green plantains).
Overall the chicken was very good, but the sides were nothing special. Very similar to another nearby place called Mi Peru. Not as good as Tropical Pickin’ Chicken in Wake Forest. Wife’s assessment: I’d rather make rice at home and have you do chicken on the PBC. 😂Comment
-
Boring me in my garden!Comment
-
I only have complaints about my lunch today! Went to a nicer new place, been there a few times pretty good. Got a pork tenderloin sandwich. It was one of those that was pounded out paper thin, still only the size of the bun. I am not a fan of that style. Tasted like fish, yes they had fried fish also. Chips with it, hard tomatoes, etc. Got iced tea with it, got a refill, they charged for the refill full price, 2.75. Was $21 with tax and tip. What a disappointment. I am going back and just getting water the next couple times to get my value back.Comment
-
At the Waterfront in Edisto, SC. Had "low country stir fry with chicken". So good.
Grilled shrimp or chicken, smoked sausage, onions, and peppers. Sauteed with spicy cabbage and served over red rice.Comment
-
Dang it, I knew I forgot to do something today.
​​​​​​. No seriously I was doing stuff and never got a chance to eat.
Comment
-
17th Street in Murphysboro, Il. (The original) 1st time that I made it to the home restaurant. I have been to the Marion, IL. Location several times. I had a Rueben, potato salad, and a 17th street Amber ale. Very good with the sandwich!Comment
-
Cured about a 4# select brisket point that I got at my local grocery for about 12 days (over 3" in thickness) and turned it into corned beef. Then did my usual 72 hour QVQ treatment seasoned with a classic pastrami rub. Decided to dedicate it entirely to my lunch sandwiches. Here's the pastrami after the final smoking.....
and here's today's Reuben made with pastrami and swiss on dark rye waiting for it's kraut blanket of goodness......
Comment
-
This is killing me Troutman. I absolutely LOVE pastrami, and if I'm making Ruebens its always with pastrami, and on pumpernickel if I have it. I haven't made pastrami myself yet, but have done corned beef so I'm part of the way there. Been thinking about now that we're back from vacation. When you say "classic pastrami rub", are you using MH's recipe? or buying it somewhere? Thanks... my stomach is growling and my mouth is drooling!!
-
-
Time to *bump* this thread again!
Had lunch today at a place very close by called Zweli's, they believe they are the only Zimbabwean restaurant in the country. Like all new restaurants popping up in Durham it features locally grown & organic food (e.g. - not cheap). This is the 2nd time we've been, and it really is delicious. I had Piri Piri grilled chicken wings and a side of chakalaka. I just love the interesting flavors here, not like anything else I've ever had. The chakalaka was slightly smokey, and slightly sweet which went nice with the spicy piri piri. My wife had it as a side with her Piri Piri chicken skewers, which had chicken breast chunks, onions, squash and zuchini. Good stuff, we'll be back.
Comment
-
Nah Troutman I mean... not as spicy as "real" jerk chicken I've had at Caribbean places, and a bit more earthy flavors I can't identify. First few bites don't taste spicy, and 5 min later its building, by the end your lips are stinging. Very unique to me, I wonder if holehogg might know whats in it? -
Peri Peri chicken comes in many differnt flavour profiles in SA especially the franchised outlets. The influence is of Portuguese origin. In PE we have / had a Portuguese guy Fernando that makes the most delicious Peri Peri chicken and he uses the fat from the chicken as part of his sauce. It is the most outstanding sauce and he sells it in bottles from his joint ( fills any kind of bottle he finds with the stuff) but won't share the ingredients. He actually passed away about 2 or 3 years back.
-
Comment