Touche’But I deserve what I like so it's all good. Cent 'Anni.
Cent'Anni.Touche’
SalutCent'Anni.
I do a baked rendition when making it at home. Comes out pretty decent.I'm jealous. I hate the mess of deep-frying so I won't make falafel at home. I've made pita many times to pair with grilled lamb or chicken, and even made tabbouleh in the summer when I have an excess of tomatoes and parsley. One of these times I'm going to try to make koshari.
That reminds me of a drunken sunny summers afternoon back in the 90’s when me and a good mate decided to BBQ a whole chicken on a grill without a lid. We were drunk , the chicken was burnt on the outside and raw in the middle...but we ate it and survived. He’s a vegetarian now lol."Chicken."
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Despite how it looks, it was undercooked and I had to carve it and cook the pieces at 425 for another ten minutes.
It actually didn't taste bad and was still tender and juicy.
Food sounds good...no one admits to drinking Fosters in the U.K. though lol.We made a corned beef in the oven today, and had sandwiches on rye bread with mayo. Foster's to wash it down.
THANKS for that tip !!Interesting fact about yellow mustard ( like Dijon)...works great to alleviate acid reflux...
Pizza is always good for a few days, but it usually doesn't last that long. Especially good delivery. Not DiGiorno.Lou Malnati's deep dish cheese pizza, from previous delivery.
This was ordered directly from Chicago, packaged for freezing, came solid in blue ice and went straight to my freezer. We ate the sausage first, today we had the cheese, tasted fine.Pizza is always good for a few days, but it usually doesn't last that long. Especially good delivery. Not DiGiorno.