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-   Classic & Vintage (https://www.bikeforums.net/classic-vintage/)
-   -   C&V lunch? (https://www.bikeforums.net/classic-vintage/841209-c-v-lunch.html)

non-fixie 10-21-13 01:05 PM
Originally Posted by Italuminium (Post 16178832)
hm, sausage and cured hams. Working as a lunch chef/barrista these days (yeah, BA, I should have picked something useful) I get to work with some pretty neat stuff. Cured boar ham today, needless to say I had to taste it before serving it! Oh, and I learned to make a mean cappuccino too.
Pictures! (And if they're any good, the address too, please.:))

ColonelJLloyd 10-28-13 02:08 PM
Originally Posted by mkeller234 (Post 16177480)
Colonel, that 5 year old ham isn't something that seems very common in the US. How does aging affect the flavor? My parents said aged Beef was very common in England and throughout the UK.
It was super intense. Not unpleasant, but certainly not something I'd eat often. It tasted somewhat like jerky, though the texture was excellent and it had a nice sour note. You're right that few hams here in the states are aged more than 14-16 months, though there are a few places that age 2 years on a large enough scale as to make them available to anyone.

Originally Posted by Peugeotlover (Post 16171822)
Ha Ha. Ramen noodles, then back to work.
After the 14-hour tonkotsu finished up Sunday morning, a friend and I drank birthday bourbon and made ramen yesterday. Great day and a helluva bowl of broth.

http://farm4.staticflickr.com/3775/1...bff224da_z.jpg
Tonkotsu mis by ColonelJLloyd, on Flickr

http://farm3.staticflickr.com/2880/1...1c2fea12_z.jpg
Ramen Sunday by ColonelJLloyd, on Flickr

http://farm4.staticflickr.com/3690/1...356979c7_c.jpg
Ramen Sunday by ColonelJLloyd, on Flickr

Italuminium 10-28-13 02:39 PM
That's not your average college boys' ramen. Looks great.

i made some katsu with a pea/radish/cucumber salad (soy sauce and sesams oil dressing) today, a nice little Eurasian dish that's easy to make and is really tasty. Forgot to whip out the camera though, but it looked as good as it tasted.

Peugeotlover 10-29-13 11:30 AM
BLT with avocado
 
1 Attachment(s)
On three seed whole wheat: sunflower, poppy, and sesame with Hellmans Mayo

ColonelJLloyd 10-29-13 11:46 AM
This man treats his sandwiches with respect. Served on a silver platter! I like your style*, all hail the BLT!







*I'm a toast man, myself. Gotta be toasted.

rootboy 10-29-13 11:52 AM
Happy birthday, Colonel. If it wasn't yours, well....happy B-day anyway.

Italuminium 10-29-13 12:11 PM
I got hold of the leftover salad ingredients of yesterday, added salmon and remembered to snap a pic. yay! Tasted great too.

http://farm6.staticflickr.com/5475/1...6041bda0_b.jpg
Untitled by ctjr, on Flickr

ColonelJLloyd 10-29-13 12:26 PM
Looks great.

Thanks, rootboy!

Italuminium 10-29-13 12:57 PM
Originally Posted by ColonelJLloyd (Post 16201883)
Looks great.

Thanks, rootboy!
thanks :)

and congratulations, too!

Kobe 10-29-13 01:13 PM
Originally Posted by ColonelJLloyd (Post 16199063)
a friend and I drank birthday bourbon and made ramen yesterday.


http://farm3.staticflickr.com/2880/1...1c2fea12_z.jpg
Ramen Sunday by ColonelJLloyd, on Flickr

ColonelJLloyd[/URL], on Flickr
Forget the pasta, how did you like the Rowan's Creek? I am always looking for a new Bourbon.

rootboy 10-29-13 01:44 PM
Dang. You guys are regular gourmands. I had a few slices of Tillamook cheese on a tortilla for lunch.

non-fixie 10-29-13 01:45 PM
Originally Posted by KOBE (Post 16202025)
Forget the pasta, how did you like the Rowan's Creek? I am always looking for a new Bourbon.

Ah! Good! The concept of the Liquid Lunch didn't get much exposure in this thread yet.

non-fixie 10-29-13 01:47 PM
Wow! Your lunch break must be longer than mine. Impressive!

Originally Posted by Italuminium (Post 16201835)
I got hold of the leftover salad ingredients of yesterday, added salmon and remembered to snap a pic. yay! Tasted great too.

http://farm6.staticflickr.com/5475/1...6041bda0_b.jpg
Untitled by ctjr, on Flickr

Italuminium 10-29-13 02:01 PM
Originally Posted by non-fixie (Post 16202164)
Ah! Good! The concept of the Liquid Lunch didn't get much exposure in this thread yet.
and to think that I had to survive this gruelling summer on stuff like THIS:

http://farm8.staticflickr.com/7397/1...1ca9d240_b.jpg
Untitled by ctjr, on Flickr

Classic Negroni, right there. Plymouth gin and all.

non-fixie 10-29-13 02:09 PM
Yup, add some salted peanuts and you're good, calory-wise.:)

fender1 10-29-13 08:44 PM
Made a pizza with the last peppers from the garden. I finally worked out a good dough recipe and made the sauce as well. Got rave reviews from the kids.:)

[IMG]http://i91.photobucket.com/albums/k2...ps033e1ca5.jpg[/IMG]

ColonelJLloyd 10-30-13 07:43 AM
That looks really nice. Great color! Once you find a good pizza dough it's tough to beat. There is always a ball or two of dough in my freezer.

Originally Posted by KOBE (Post 16202025)
Forget the pasta, how did you like the Rowan's Creek? I am always looking for a new Bourbon.
It's very good. 100 proof with a good bit of spice and pronounced vanilla notes at the end. It benefits from a touch of water.

I was in Bardstown a few weeks ago with a friend who picked up some rarities for a wealthy friend of his. They thought we were some serious high rollers leaving that shop! I only wish I'd have gotten to taste them.

http://farm4.staticflickr.com/3743/1...8b18b504_c.jpg
Untitled by ColonelJLloyd, on Flickr

Originally Posted by Italuminium (Post 16202223)
Classic Negroni, right there. Plymouth gin and all.
That's one of my favorites. Replace the gin with bourbon (I like a 1.5/1/1 ratio) and you have a Boulevardier (man about town) which actually predates the Negroni.

Italuminium 10-30-13 09:26 AM
Originally Posted by ColonelJLloyd (Post 16204118)
That looks really nice. Great color! Once you find a good pizza dough it's tough to beat. There is always a ball or two of dough in my freezer.



It's very good. 100 proof with a good bit of spice and pronounced vanilla notes at the end. It benefits from a touch of water.

I was in Bardstown a few weeks ago with a friend who picked up some rarities for a wealthy friend of his. They thought we were some serious high rollers leaving that shop! I only wish I'd have gotten to taste them.


Untitled by ColonelJLloyd, on Flickr



That's one of my favorites. Replace the gin with bourbon (I like a 1.5/1/1 ratio) and you have a Boulevardier (man about town) which actually predates the Negroni.
gotta try that one next time. I'm not up on Bourbon though, about the only stuff available here is JD and four roses, probably not the best reference :)

gaucho777 10-30-13 10:39 AM
Colonel, the Boulevardier sounds good. I'll definitely give it a try. I've been on a bourbon Manhattan with orange bitters kick lately. (Rye makes a great Manhattan, too.) True what Italuminium says about the dearth of bourbon in Europe, at least in my experience. I was recently in Germany, and was disappointed that so many "full" bars did not have a single bourbon to offer. If I did find it at all, it was most likely Jim Bean. (Four Roses ain't so bad.)

ColonelJLloyd 10-30-13 10:53 AM
Technically, Jack Daniel's isn't bourbon as the mash bill doesn't have at least 51% corn. But, many people don't know or care. When I was in Europe a couple years ago I just drank wine and beer. Spirits seemed to be much more expensive, even European brands. It's hard to beat a good Manhattan or Old Fashioned, gaucho777. Yeah, Four Roses isn't bad at all.

Italuminium 10-30-13 10:59 AM
Originally Posted by ColonelJLloyd (Post 16204732)
Technically, Jack Daniel's isn't bourbon as the mash bill doesn't have at least 51% corn. But, many people don't know or care. When I was in Europe a couple years ago I just drank wine and beer. Spirits seemed to be much more expensive, even European brands. It's hard to beat a good Manhattan or Old Fashioned, gaucho777. Yeah, Four Roses isn't bad at all.
Yes, and in the Netherlands spirits are much, much more expensive compared to beer. Taxes mostly, 90% of a bottle of Dutch gin (jenever) is tax, for instance. Nobody knows how to price wine properly since it either has to be fancy or from a box, but still sold as expensive wine. And the beer is expensive too in bars, due to insane real estate prices, taxes, contracts with breweries and high minimum wages. A beer in the netherlands is easily 50% more expensive than in Germany or Belgium. If you want to be a rampant drunkard, do it somewhere else!

A lot of bikes though. And bikes are good too.

jimmuller 10-30-13 06:48 PM
Originally Posted by ColonelJLloyd (Post 16204732)
Technically, Jack Daniel's isn't bourbon as the mash bill doesn't have at least 51% corn. But,..
Mmm, it's be a long time since I had a good bourbon. I always thought sipping a good bourbon was a treat. JD wasn't quite the thing. And a bad bourbon wasn't either. But I don't recall what I liked the last time.

Italuminium 01-13-14 05:14 PM
I probably should hand over my man card for making these, but here we are. Cinnamon cup cakes with molasses syrup and almonds.

http://farm4.staticflickr.com/3799/1...6fbd0345_b.jpg
Eten by ctjr, on Flickr

obrentharris 01-13-14 09:21 PM
http://obrentharris.smugmug.com/phot...-Vh63KRT-L.jpg

Brent

non-fixie 01-14-14 04:17 PM
Originally Posted by Italuminium (Post 16408143)
I probably should hand over my man card (...)
I'm sure you had a very good reason ....

Just kidding, they look very tasty. I'm a Baba au Rhum man myself.


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