I´d hit eat that!
What's for dinner?
milanfahrnholz
#899
You´re like my dad. He eats everything with knife and fork. Pizza…even chicken wings…
Nor_Treblig
#900
Well, I don’t really like chicken wings but last time I did use my 
.
But I do eat pizza with knife and fork when at home or in a restaurant.
1 Like
milanfahrnholz
#901
He did that for the photo, you don´t really expect him to be able to handle silverware, do you? 
Which coincidentally may be one of the reason he likes Hamberders so much.
At the restaurant I have to use knife and fork for cutting. But at home I don´t even do that because I have this neat thing.
Talking about that I could also post that clip from Cobra where Stallone cuts his Pizza with scissors, but I remember posting that previously.
1 Like
Nor_Treblig
#903
After the photo I’d expect him to hand 
over to an assistant who then feeds him.
3 Likes
Ema
#904
Ehm, just to say that I’m not ALWAYS preparing and enjoying fancy meals…
Confession time:
plastic lunch today!
3 Likes
kaiman
#905
Wow, looks like the most delicious piece of plastic I’ve ever seen. Presentation is king! 
.
(And eating plastic is probably good for the environment, too.)
3 Likes
is recyclable
kaiman
#907
To add something constructive for a change, lo and behold: Dak Dori Tang (spicy Korean chicken stew)!
Followed by freshly made, absolutely non-korean lemon cake.
And in case you’re wondering. Here’s a recipe for the stew. Pretty spicy, so beware. (I substituted the rice wine with regular white wine, and left out the sesame leaves).
And for the cake:
200g sugar
350g flour (I use spelt flour)
1pkg vanilla sugar
1pkg baking powder
4 eggs
250g butter
juice of 3 lemons
zest of 2 lemons
Combine everything except for a bit of the lemon juice, whip and pour into a square cake tin. Bake for 45 to 55 minutes at 160°C in a convection oven. Add powdered sugar into the remaining juice and glaze the cake once it’s out of the form, but still warm.
7 Likes
kaiman
#909
Asparagus salad, for all those fed up with sauce hollandaise:
Peel and cook asparagus as usual, then add Italian dressing, some fresh chives (if available) and a spoonful or two of the cooking water. Cover and let rest for a bit, but serve before it cools too much.
Perfect with grilled meat or boiled potatoes.
3 Likes
Gffp
#910
Nice! Well done.
The thing that makes me curious are the asparagi themselves: I’ve never seen them so big and so white.
The ones that I’ve always eaten are these ones:
they are tight and dark. We find them on the first mountains of the Appennines during Springtime and eat them without peeling. Perfect for omelettes 
.
Ema
#913
IAnd in northern Italy, too. @Gffp, I’ve seen the ones you posted, but quite seldom.
I’m curious about what an “italian dressing” is supposed to be. EVO, vinegar and salt, I guess.
EDIT: I watched again the white asparagi… actually the ones common in northern Italy are like those, but quite more greenish. Oh, we also have the purple ones, which are white/purple indeed
2 Likes
kaiman
#914
Yes. Also some ground pepper and a variety of herbs in my case.
It’s so typical of foodstuff naming that Italian dressing in unknown in Italy 
.
