MarcO Posted April 11, 2006 Report Share Posted April 11, 2006 more muffaleta for MarcO. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted April 11, 2006 Report Share Posted April 11, 2006 MarcO sure likes the muffi picked up one of those presidents choice General Tao chicken thingysgood times Link to comment Share on other sites More sharing options...
Tooly Posted April 11, 2006 Report Share Posted April 11, 2006 whats up with muffaletta mix there marc? sounds intriguing, you ever try nasi goreng? YUMMMM todays lunch was scrambled egg burritos with old white chedder, green pep, red onion and chunky salsa tasty seriously though, if youve never had nasi goreng, try it, try it without the fried egg on top the first time around, it is AMAZING, my favourite dish now that i know what it is. basically chicken, rice, bacon(optional, also ground beef optional) a few veggies and the spice mix an indonesian dish that the Dutch liked so much they made it their own Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted April 11, 2006 Report Share Posted April 11, 2006 i love nasi- although it's toughish to find that Konimex stuff around ottawabami is good as well, only real difference is that you use noodles instead of riceshrimp are great in both Link to comment Share on other sites More sharing options...
MarcO Posted April 11, 2006 Report Share Posted April 11, 2006 (edited) muffaletta mix is basically an olive salad. Put it on a sandwich with Italian cold cuts and provolone cheese and you'll be in the orgasmic heaven I've been in for days now:(rough measurements here, the main deal is olives)2/3 cup chopped green olives2/3 cup chopped black olives1/2 cup chopped carrots1/2 cup chopped celery1/4 cup chopped artichokes (canned are fine)1 large garlic clove, mincedto taste - chopped hot peppersto taste - salt (not too much) and pepper1 tbsp red wine vinegar3 tbsp olive oilMix the mothafuckin ingredients up in a bitch-ass bowl and let the shit sit for a little fuckin while. Then spread that fuck all over some buns that are soft on the inside and crusty on the outside - kinda like Booche's buns - and slap some Italian cold-cuts on there (I use mortadella, hot salami and proscuito, bitch) and let it sit again so all that oily shit can seep into the goddamn bun. Open your fat horrible mouth and insert muff. Lick it up and then breathe heavily on your co-workers. BOO-YA! Edited April 12, 2006 by Guest oh yeah can't forget the godamn muthafuckin garlic! Link to comment Share on other sites More sharing options...
Tooly Posted April 11, 2006 Report Share Posted April 11, 2006 Mix the mothafuckin ingredients up in a bitch-ass bowl and let the sh!t sit for a little fuckin while. Then spread that fuÇk all over some buns that are soft on the inside and crusty on the outside - kinda like Booche's buns - and slap some Italian cold-cuts on there (I use mortadella, hot salami and proscuito, bitch) and let it sit again so all that oily sh!t can seep into the goddamn bun. Open your fat horrible mouth and insert muff. Lick it up and then breathe heavily on your co-workers. BOO-YA! man its hard not to make that my new sig.olives are for punkass bitches, i hate emthanks anyways tho, ya filthy fucker ya Link to comment Share on other sites More sharing options...
rubberdinghy Posted April 12, 2006 Author Report Share Posted April 12, 2006 Imagine a cooking show like that....twood be gold!!Today...2 slice fresh sourdough bread toasted very lightly,slices of tomato,mayo,herbed havarti cheese,salt,pepper,oregano.figure it out...munch away Link to comment Share on other sites More sharing options...
ollie Posted April 12, 2006 Report Share Posted April 12, 2006 Imagine a cooking show like that....twood be gold!!Today...2 slice fresh sourdough bread toasted very lightly,slices of tomato,mayo,herbed havarti cheese,salt,pepper,oregano.figure it out...munch awayWhere's the beef? Link to comment Share on other sites More sharing options...
fluffhead77 Posted April 12, 2006 Report Share Posted April 12, 2006 (edited) homemade pork shnitzel, w/ curried carmelized onions, lettuce, tomato, cucumber, avacado, and a home-made lemon garlic mayo all on toasted Lapinja buns with melted sliced extra-old white cheddar. it was debilitatingly delicious! Edited April 12, 2006 by Guest Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted April 13, 2006 Report Share Posted April 13, 2006 ohmygoodgawd! that may be the most delicious sounding lunch i've ever heard of (other than titsteak of course)homemade pork schnitzel?!?!? you gotta post your recipe for that when you get a chanceand what are Lapinja buns? Link to comment Share on other sites More sharing options...
rubberdinghy Posted April 13, 2006 Author Report Share Posted April 13, 2006 goodness me! Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted April 13, 2006 Report Share Posted April 13, 2006 homemade pork shnitzel, w/ curried carmelized onions, lettuce, tomato, cucumber, avacado, and a home-made lemon garlic mayo all on toasted Lapinja buns with melted sliced extra-old white cheddar. it was debilitatingly delicious! Me so hoeny. Link to comment Share on other sites More sharing options...
Lazlo Posted April 14, 2006 Report Share Posted April 14, 2006 4 slices of cold pepperoni, bacon and olive pizza, 2 slices of bacon, mushroom and cheddar quiche and half a keylime pie. Washed it all down with 2L of chocolate milk. Link to comment Share on other sites More sharing options...
fluffhead77 Posted April 23, 2006 Report Share Posted April 23, 2006 (edited) Alright...pork shnitzel... Flour, Egg dip, breadcrumb mixture(a few cups of breadcrumbs, tblsp of pepper, tblsp chili powder, salt), pork 1) pick up some pork cutlets (butterflied boneless chops are usally quite easy to find at the grocery store) and trim any fat. 2) place a piece of pork between 2 pieces of saran and pound your pork to about a 1/4" thin Do this for all pieces. ( as far as servings go, you'll get 3 sammys out of 2 pieces of pork) 3) Flop the pork into a bowl with flour and make sure all surfaces are covered ensuring it's dry all over. 4) place flour covered pork one piece at a time into a bowl containing a couple beaten eggs and a tablespoon of water. 5) place pork into dish with breadcrumb mixture making sure mixture covers all areas of the piece. 6) let pork "set". This means place them on a covered plate in the refridgerator for at least 20 minutes, up to an hour. this will ensure a better coating that won't come off when cooking. 7) fry in 1" of olive oil until medium brown on either side. This won't take long so be mindful, it can easily burn. 8) drain on paper towel . Mayo: 1 egg yolk, salt, pepper, 1 tsp. dijon mustard, small clove garlic, juice of 1 1/2 lemons, pinch cayenne, vegetable or olive oil 1) mince garlic 2) combine garlic, lemon, mustard, salt/pepper in food processor* 3) with blender running, add oil slowly until mayo thickens to your desired consistancy * I use my immersion hand blender and it works just fine. Onions: fry them on high until they start to turn brown, throw in a healthy pinch of salt. This will stop them browning due to the water extraction set off by added salt. cook for another few minutes on medium and toss in good 2 tablespoons of curry powder. Cook off for another few minutes and throw in a healthy pinch or 2 of sugar. cook for additional 4-5 minuites on med./low... assemble on whichever bun you favour, I use these "lapinja" buns (I'm pretty sure I'm spelling this wrong, I'll let y'all know when I go back to the deli...they're a Polish, soft roll about 7-8" in diameter, very airy, but have some weight to them. ) I like to involve as many veggies as the bread can handle, feel free to experiment... enjoy. Cheers, Brian Edited April 23, 2006 by Guest Link to comment Share on other sites More sharing options...
Esau Posted April 23, 2006 Report Share Posted April 23, 2006 2 ceasars.26 oz of whiskey. Link to comment Share on other sites More sharing options...
Dr_Evil_Mouse Posted April 23, 2006 Report Share Posted April 23, 2006 Atta boy! On this end, Deb's famous veggie poutine, plus a case of beer. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted April 24, 2006 Report Share Posted April 24, 2006 thanks fluffer for the recipe- looks very good indeed, i'll definately try it out one of these days!thanks esau for never going at it half-assed(mmmm poutine and beer...) Link to comment Share on other sites More sharing options...
Tooly Posted April 24, 2006 Report Share Posted April 24, 2006 veggie poutine eh?is it goat cheese or somethin? Link to comment Share on other sites More sharing options...
MarcO Posted April 24, 2006 Report Share Posted April 24, 2006 Gyros from Tony's Corner. And a pint with the good ole' boys on the bar side. 12 noon and those boyz are already well loaded and arguing about Natives and hockey. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted April 24, 2006 Report Share Posted April 24, 2006 aahhhhh booze o'clock, that sounds like good timesnice little slice of Canadiana there, i'd love to go on a photo assignment to document those kind of taverns that have drunk guys in there @ noon, a jar pickled eggs on the counter and thousands of cigarette butts on the pavement right outside the door Link to comment Share on other sites More sharing options...
fluffhead77 Posted April 24, 2006 Report Share Posted April 24, 2006 no worries Dave...lemme know how that works out for you! Link to comment Share on other sites More sharing options...
phorbesie Posted April 27, 2006 Report Share Posted April 27, 2006 i made that sandwich for lunch today (and have one left for tomorrow), twas yummy!! Link to comment Share on other sites More sharing options...
rubberdinghy Posted April 27, 2006 Author Report Share Posted April 27, 2006 the schnitzel? I had cereal...but when you wake up at noon that really is breakfast, lunch is now at 5pm and dinner usually happens around 11pm, gotta love the bus driving life!...should I start a breakfast topic? Link to comment Share on other sites More sharing options...
MarcO Posted April 27, 2006 Report Share Posted April 27, 2006 I was taken out by the firm for lunch today!We went to La Cantina here in Hamilton.I split grilled calamari and steamed mussles in spicy tomato sauce with a friend.For the main? I had the Patate Rostini Pizza (Bianca Neve): pancetta, wild mushrooms, potatoes, rosemary, fontina, mozzarellaSteamwhistle on tap.Good stuff fuckers! Link to comment Share on other sites More sharing options...
Lazlo Posted April 27, 2006 Report Share Posted April 27, 2006 I've never liked La Cantini. It's always left me with a sorta oh my god I just hummed on Marc's balls taste in my mouth. Link to comment Share on other sites More sharing options...
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