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Truth be known I do love eels but I much prefer Japanese barbecued eel. Those jellied things are rather hard on the eyes.

I'm also a fan of pickled herring, a delicacy I picked up from my grandfather.

And I do also enjoy Anchovies. I'm especially fond of the white ones.

MrChef wrote: ↑Sun Jan 28, 2024 2:22 pm BEC



Quintessential New York- Bacon, Egg and Cheese on a Roll.

Ketchup or hot sauce is optional or both with black pepper.

That’s just a bacon and egg cob. At least you’re putting on tomato sauce, and not brown sauce. That is reserved for a sausage cob. Had one yesterday.
Smoked eel, is delicious, as are. BBQ eels. Anchovies and souced herring are another of my favourites. Jellied eels adjust boiled in their own piss.
Not the best of serving or preparing. Roast potatoes, spiced honey carrots, and venison olives, with a red wine and onion gravy.

Another Deli/Bodega classic, the New York or Harlem Chop Cheese=

Similar but to but wayyy better tasting than a Big Mac and Fresh!

Hajji's famous-




https://www.cbsnews.com/newyork/news/ch ... e-the-dig/

https://en.wikipedia.org/wiki/Chopped_cheese

https://www.nytimes.com/2016/11/08/nyre ... arlem.html

I even added the chop cheese to my pub menu at the club, wrapped them in deli paper and aluminum foil. They Flew!!! Hungry drunk golfers love simple good food.

The important thing when making these is to hollow out the sub roll, toast it, add the ingredients then wrap it in paper and the foil. This mixes everything together so you get it all in one bite and the toasted roll doesn't fall apart and adds the toasted crunch.

This is being made at my place=









I up the ante and use a prime burger blend.

Here’s my breakfast this morning. Simple eggs over easy, toast, cheddar cheese and a bit of parsley flakes. Of course black bitter coffee makes the meal.



Sent from my iPhone using Tapatalk

Meter rat wrote: ↑Sun Jan 28, 2024 6:16 pm Not the best of serving or preparing. Roast potatoes, spiced honey carrots, and venison olives, with a red wine and onion gravy.

C222C559-A842-4395-B821-096C69788B2A.jpeg

Ohhhh I love venison... Nice!

Jimster wrote: ↑Sun Jan 28, 2024 7:04 pm Here’s my breakfast this morning. Simple eggs over easy, toast, cheddar cheese and a bit of parsley flakes. Of course black bitter coffee makes the meal.

Yep Jimster, that's a winner for me too!

MrChef wrote: ↑Sun Jan 28, 2024 6:47 pm Another Deli/Bodega classic, the New York or Harlem Chop Cheese=

Similar but to but wayyy better tasting than a Big Mac.

Most things taste wayyyy better than anything from the yellow M. Even jellied eels.

Ecam wrote: ↑Sun Jan 28, 2024 7:34 pm

Jimster wrote: ↑Sun Jan 28, 2024 7:04 pm Here’s my breakfast this morning. Simple eggs over easy, toast, cheddar cheese and a bit of parsley flakes. Of course black bitter coffee makes the meal.

Yep Jimster, that's a winner for me too!

Is that just not upside down eggs on toast? They do look good though. Should be tea with it.

Yup! Delicious in its simplicity. Salt, pepper and parsley along with cheddar cheese shreds sealed the deal. I like tea but black as hell coffee is my go-to breakfast drink. Add a bit of cheap American whiskey and you’re golden. I’m a simple old man with simple needs.

A favourite meal when the tomatoes are ripe. Venison backstrap roast with Montreal spice, pan-seared and finished in the oven, roasted potatoe wedges, and fried tomatoes with a bit of everything for spice (garlic, oregano, thyme, rosemary, basil). This is a 1km menu, as opposed to a 100km menu. Everything sourced from the home garden or the abandoned farm property behind our house.


Mike.