Theyre great when you can't be arsed
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Last night... fillet of pla nin with seasonal veggies and a glass of chilled Peter Vella.
https://teakdoor.com/attachment.php?...8&d=1642214705
There's been some rude comments about Peter Vella wine lately but I don't see that it's appreciably worse than Mont Clair.
https://teakdoor.com/attachment.php?...9&d=1642214719
The fish came from the pond, everything else from the freezer.
https://teakdoor.com/attachment.php?...0&d=1642214730
Roast beef dip with onion rings.
Attachment 81285
^ that looks good but i'm not seeing the dip bit?
Beef and gravy sandwich!
You're practically a Northerner Snubs!
In London they call it "Army and Navy":)
^^ i thought you were talking about The Rag
^^ Why'd they call it "French" Snubs?
https://i.imgur.com/veq1QAT.jpg
Ribeye on left, Italian spiced Mushrooms center and a big ol tater right
https://i.imgur.com/wKvzGgN.jpg
Shrooms done
https://i.imgur.com/B1kRqNJ.jpg
Chow time
https://i.imgur.com/ssKu4e5.jpg
Dogs are like Shiiiit man....Any scraps????.....
This is what my dad told me, and seems to be backed up by Mr. Google as well.
]How do we begin with the origin story of the French dip sandwich? Well, it’s not French, first of all, but invented in Los Angeles. And who exactly invented the sandwich is a matter of some contention. Two local institutions—Cole’s and Philippe’s—both claim to have first created the crusty, beefy sandwich, served with its own jus for dipping.
We asked Jeff Marino, general manager of Cole’s, for his version of the story. “In 1908,” he says, “a hungry guest with bad gums visited Cole’s. Head chef Jack Garlinghouse felt for this particular patron, so he softened the French bread by dipping it in the warm jus of the roast beef pan used to supply the meat for sandwiches.”
Philippe’s, meanwhile, claims that their own Philippe Mathieu created the sandwich in 1918. He accidentally dropped a sandwich roll in the jus–filled beef pan, and dubbed the result a “French Dipped Sandwich” due to his own heritage.
Regardless of its origin, however, the French dip has now expanded well beyond Los Angeles, and is now a celebrated bit of American food culture in its own right.
Thanks AO. You live and learn!
That looks really good Snubs. Sometimes the simplest looking meals really hit the spot.
It reminded me of a similarish meal last week, although not to your calibre. After doing a roast lamb shoulder the next day I used the leftover cold lamb to make lamb and cheese baguettes with homemade carrot and cauliflower soup.
https://teakdoor.com/attachment.php?...0&d=1642244658
Simple but just the job for a change.
https://teakdoor.com/attachment.php?...9&d=1642244656
Yep, he is spot on there. The only thing French about it is the roll.
The way I make mine is to add a teaspoon of this...
Attachment 81301
To a cup of boiling water. Once it is a nice broth, I chuck the roast beef in there to warm it. Then take it out of the pot dripping with jus and immediately add to the French roll.
Holy smokes do not sell yourself short there Mendy that looks fantastic.
I would smash all that. I think I need to do some shrooms like that.
Some fine looking butties on this thread!
It's Friday night but why not have a roast... after all this is Thailand.
https://teakdoor.com/attachment.php?...4&d=1642253033
And I've seen the comments about boxed wine. A bag of Peter Vella goes just fine with roast pork!
https://teakdoor.com/attachment.php?...5&d=1642253052
Is it your camera, or is beetroot (I assume that's beetroot) pinkish purple in Korat?
It's red cabbage mate... and it got boiled a bit too long!
Oh? I stand corrected.