Anyone with that Username can't possibly be a noob...

It's Thursday. Isn't it supposed to be Nasi Gorang night?

Steak Knife Sally whose offline name is Paul Bosman, has some Gouda and some of those chocolate sprinkles I used to eat on toast stashed at home.

Anyone know where I can find an affordable Dutch roadbike in Minneapolis?

Lunch today...cantonese braised pork with spiced potatoes and steamed rice with 1000 year (black) egg.
https://lh3.googleusercontent.com/-o.../WP_000114.jpg

I wish I still a a picture of flipper from Newfoundland. Seal Flipper, raw flippers used to be sold on steet corners in St. John's. (in the mid 70's) An aquired taste which i never quite did aquire despite accompanying with a local rum like subtance call screech.

I gave it a shot... YUM!
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Nice work!

That looks too good. It's lunchtime here. Back in an hour ...

Close enough, and yes, YUM!

http://www.mijnalbum.nl/GroteFoto-HLNDDX4M.jpg

Yeah the username is a bit pretentious, had a few Karmeliet tripels before I chose it. But at least there is one and a half Zieleman in my stable. I am new to the forum though!

You guys are making me hungry :beer:

Char Siu: Chinese roast pork.
A childhood favorite that I make on occasion.

http://farm5.staticflickr.com/4110/5...1294d9a4_b.jpg
Comfort Food 2 by WNG555, on Flickr
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Comfort Food 1 by WNG555, on Flickr

Since a lot of this thread seems to be Dutch oriented, here's a pic of the window of a little fish market I found in the Jordaan last summer (the posters were ubiquitous):

http://www.bikeforums.net/attachment...2&d=1346010389

I liked the haring broodje, especially from this place, my wife not so much.

I had that once, and I loved it. There are not many restaurants that serve it in these parts. I wouldn't mind having the recipe .... :innocent:

+1. That looks amazing.

Photo isn't mine, but this is how we roll in eastern North Carolina (note fried cornbread sticks and boiled potatoes):

http://bikeforums.net/attachment.php...hmentid=269546

Add a side of BBQ Chinese duck, steamed rice, bok choy and hot chili oil and you've got it all. Heaven can wait.

http://farm3.static.flickr.com/2316/...b9efec80ba.jpg

SORRY, I ate it already ... so no pics. As an LDL cholesterol fighter I've had to forgo my favourite classics such as illustrated above and combine a new diet with frequent rides. So, a familiar lunch, which I think still fits the definition of 'classic', would be:

* Two thick slices of german style "black bread" called Doistu-pan, here in Japan. (Luckily a nearby baker supplies it.)
* Dijon mustard spread on the bread. (Mayo is forbidden.)
* Canned mackeral fillets in tomatoe sauce
* Sliced onion and bell peppers spritzed with balsamic vinegar and olive oil
* Polski gerkins
* Tomatoe juice and/or 25% white liquor (sho-chu)

It's almost good enough to make me forget eggs and cheese (SIGH!)

That looks interesting. What is it?

Chinese and ducks: always a good combination. Looks terrific!

http://farm3.staticflickr.com/2448/3...f0b01b6b00.jpg

style is the answer to everything
a fresh way to approach a dull or dangerous thing
to do a dull thing with style is preferable
to doing a dangerous thing without it
to do a dangerous thing with style is what i call art

bullfighting can be an art
boxing can be an art
loving can be an art
opening a can of sardines can be an art...

Eastern NC-style pork barbecue: no sauce during the cooking, which means that the smoking technique is paramount. You need to find the really, really old-fashioned barbecue pits, out in the country, that still burn hardwood logs and slow-roast whole hogs all night long. Then you have to show up to eat it before noon, 'cause it'll all sell out. The local 'cue sauce is thin and vinegar-based, with red-pepper flakes -- no tomatoes, ever -- and you put it on at the table, if desired. Very different from other American barbecue styles. (The green stuff: collard greens. Contrary to rumors, Southern-style vegetables are delicious.) C&V, for sure.

http://i677.photobucket.com/albums/v...B3E204B87A.jpg

Nothing but health food. My wife and I recently spent some time in the 1000 Islands area and found an old warehouse that had been converted into a restaurant.

^ Fried egg makes everything better!

A couple of years ago my friend and I drove from Louisville (he drove from Chicago to Louisville) to NC to do some BBQ research. We ate from 17 of the 24 places on the North Carolina Historic BBQ Trail (as well as several other places) in less than 48 hours. I learned quite a bit. I found that eastern NC style cue is very close to how my own barbecuing has evolved over many years of killing hogs and smoking meat. I thought this was cool as that's really the birthplace of American barbecue.

So much of the barbecue was served in a very similar way from place to place (within each style, of course), yet just about every place has it's own shape/style of fried corn/cornbread. I'm going to guess that what you have pictured is from B's. Am I right?

Amen to that. A proper Peking duck meal ranks very high in my book.

Today's lunch was not at all classic. I had a bulgogi burrito from a truck outside my building.

http://farm8.staticflickr.com/7280/7...53840eb2_b.jpg

Thanks! Very educational. I'm sure it tastes a lot better than it looks! I'm also pretty sure it is not something I'm going to be served here in Western Europe anytime soon. Pity.

It's pretty easy to make these days, thanks to store-bought ready marinades, but I'm not sure if you have access to them in your part of the world.

I buy cuts of pork called country style spare ribs...mostly meat, with a bone to the side or in the middle. It has the right amount of fat to keep it moist and tasty.
Then I use Lee Kum Kee Char Sui sauce from a jar. The brand is very popular and their product is quite good. Search your local international/asian supermarkets.
Cover the meat with the glaze thoroughly and allow time to marinate, at least 6 hours, preferably overnight in the refrigerator.
Pop them in the oven at 425F on a raised grill over a pan. The pan can be covered with a layer of water to avoid smoke from drips.
Depending on thickness, 20-30min. per side.
Take the remaining glaze, add some good quality sesame seed oil (Japanese is my choice) and mix it and brush it onto the meat as you check them and finally turn them (once).
Final result looks like the photo posted. Good luck and good eating.