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.
After the photo I’d expect him to hand 
over to an assistant who then feeds him.
Ehm, just to say that I’m not ALWAYS preparing and enjoying fancy meals…
Confession time:
plastic lunch today!
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.)
Depends if the 
is recyclable
To add something constructive for a change, lo and behold: Dak Dori Tang (spicy Korean chicken stew)!
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.
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.
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 
.
They are pretty common (“standard”) in Germany.
Same in the Benelux. 
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
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 
.
Today’s lunch pretends to be Venetian style calf’s liver (according to this recipe), though I guess it’s nothing like the real thing.
.
I bet it is delicious and I have no reason to think it is worse than “the real thing”.
But there’s one detail that proves it wasn’t made in Italy. Pasta. Pasta is never served as a garnishment, because pasta is considered a soup, not a siding 
Next time, if you want to make it more like the “real thing” I suggest you to use pork or veal liver and to eat it with polenta instead of pasta. I suggest a Merlot red wine with it. And don’t forget to dip your bread in the sauce on the dish when you have finished! 
Somebody gave me as a present 5 kgs of peaches from their garden… so my wife made a nice jam with it yesterday… while today we made a pie:
Looks delicious 
Say hello to her from me.
Hello, pie!
