Tuesday, June 26, 2012

I call it "Big Nasty"

Behold my unholy creation, yesterday's midnight's snack, a festival of cheese, condiments and bread.
I call it "Big Nasty". 
The name is rather justified but it tastes great. See below the image for details and ingredients.


Allow me to list the ingredients in order of appearance from left to right:
  • Nutella + cheese
  • BBQ sauce + cheese
  • Horseradish sauce + cheese
  • Pickled ginger + cheese
The cheeses are a mix between Gouda and Gilboa, the bread is a seeded type, with a nice crunchy crust.
On the whole, the sandwich was an amazing mixture of flavors that did the job quite nicely. The sweetens of the nutella, the aroma and smoky flavor from the BBQ, the  flavor and punch from the horseradish sauce and above all the ginger that added a hint of vegetable with a dash of pickle.

Sure, this might seem to be a bit over the top, but this is a kind of sandwich that one makes with what's found in the fridge, when stricken by unspeakable hunger.

Tell me if you like the idea of it, do tell me if you try and make one of your own. 

Thursday, June 14, 2012

Food porn: all kinds of good

corned beef sandwich

Lots of corned beef, a slice of aged goat gouda cheese, some BBQ sauce and a tad of sweet mustard. It was simple, delicious and since both the meat and cheese were at room temperature - they just melted in my mouth.
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BBQ beef rib

Argentinian style rib area beef.
It was soft and juicy, with one side covered in fat that sort of melted upon touch but was also fun and crispy in some bites. You can see the rib bone on the bottom.
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fava beans, crushed tomatoes, garlic confit and rice

Fava beans over white rice. They're cooked with crushed tomatoes and lots of confit garlic cloves. This was easy to make and a pleasure to eat.
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petach-tikva pizza

A slice of pizza I grabbed at some remote location. It was amazing, with this old-school flavor to the sauce, and the cheese was creamy and soft in a manner I've yet to encounter.
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BBQ asado chicken

Open pit asado style BBQ chicken. It was a smoky heavenly deliciousness. There was some rub involved but it wasn't really coated in a way that traditional American BBQ is.

Trancio: a whole lotta pizza

Trancio slice and a half

I'm gonna make a list to create some order in my thoughts. It's really hard to think after this meal.
  • Thick soft crust, tons mozzarella, that's the exclusive cheese at Trancio.
  • The sauce is crushed tomatoes, some basil, and according to the staff there's some garlic too but apparently not enough to my taste.
  • The slices are huge and there's an option to get a slice and a half which is way better value for money.
  • There are absolutely no toppings or variations. No other dishes, just this.
  • The place is absolutely new.
  • They claim that the recipe is an original from south Italy.
  • I gotta admit that this is an unusual pizza, not the best one I've had but it has really specific texture and flavors that make you wanna come back (I've been there twice already). 

empty pizza plates at Trancio

As I've said, it's a huge slice, it's about 300 grams when an average slice is about 80.
The cheese and dough quickly settle in your stomach like a huge tasty rock and you just want to sleep.
Luckily they're placed not that far from where I live so I can get to bad fast enough.

Sunday, June 10, 2012

Stir fried vegetables on white rice

Check out this yummy goodness:

What you see is white rice, but above that rice is a pile of amazing flavors, string at me, waiting to be eaten, and all I do is take pictures while I drool.

Zucchinis, mushrooms, shavings of ginger, carrots, bits of red bell peppers, stir fried with freshly ground black pepper and whole cloves of garlic, with some mustard grains and grainy mustard, and then stir fried further with date syrup for that extra sweetness and a touch caramel flavor \ color.

I sometimes add various curry pastes to the mix, every paste has a different flavor and behaves differently upon frying so it's always interesting to experiment taste and explore.

This is a great side dish but is also good enough for a vegetarian main course (also vegan if you use the right ingredients). 

Tuesday, June 5, 2012

Corned beef sandwich

Just for a moment, try to ignore this amazing sandwich.
Look at those gherkins. They tasted better than you imagine.

Now, the sandwich.
Woeber's Sandwich Pal horseradish sauce, spicy mustard, date syrup, lettuce, tomatoes, 400 grams of juicy corned beef.
All served between two slices of super fresh rye bread.

Again, you read the letters, you make words in your head, your imagination starts working overtime.
Yet again, you can't even imagine how amazing this sandwich was.

Food porn? YES.
Me being a tease? Well, no. I'm dying for one of these right now and I'm at work, pretty far away, it's scorching hot outside, this place discontinued their delivery service and I'm as miserable as you probably are.

Sunday, June 3, 2012

Porcini and cheese tortellini with caponata sauce

Porcini and cheese tortellini with caponata sauce

I had lunch at this place not far from my work, it's called "Laboratorio di Pasta".
There were many interesting types and shapes of pasta but the sauces offered weren't that amazing.
The place itself is designed in an interesting manner bordering between rustic and modern.

The pasta is cooked upon ordering (if I'm not mistaken it's precooked and frozen), dropped into boiling water as soon as your order is typed.
There are several large pots, constantly heated, containing the sauces. As I've mentioned, I tried three sauces and they were just okay.

My personal scale for measuring pasta sauces is based on the flavor and my ability to recreate a similar product at my home, with basic ingredients and not much effort.
Sadly the sauces were not fancy enough nor were they extremely special in flavor.
That said, the cheese and porcini tortellini was amazing.

The service was on the slow side, one of our orders wasn't processed, I personally saw my food sitting there  while the person behind the counter just did nothing. The value for money wasn't that great either, but damn, that tortellini was so good!

One last complaint: the vegetables in the caponata sauce were too thinly diced and hardly felt.
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