CraigC
Guru
I wonder how it would taste with rocket.
What did you cook or eat today (August 2022)?
- Thread starter Morning Glory
- Start date
Windigo
Kitchen Witch
- Joined
- 29 Jul 2019
- Local time
- 12:15 AM
- Messages
- 8,137
- Location
- The Netherlands
- Website
- www.instagram.com
Some upscale restaurants do that. It works but don't use too much rocket because it can be a little dry.
Sorry if you have already explained it. My memory is not what it was! Anyway, I love the idea.
Windigo
Kitchen Witch
- Joined
- 29 Jul 2019
- Local time
- 12:15 AM
- Messages
- 8,137
- Location
- The Netherlands
- Website
- www.instagram.com
Try it sometime ! It's really nice combined with a spicy side dish.
Last night I made a fried pork chop sandwich (AKA poke-chop down South).
Pork chop sandwiches vary from region to region, but mine is a half-inch slice of pork loin, hammered with a meat mallet, breaded with corn starch (corn flour in the UK), an egg wash, and bread crumbs. I shallow fry it in peanut oil, to GB&D and an internal temperature of 145, then serve it on a kaiser roll with Swiss cheese and Cajun mustard.
I didn't feel like messing with a photo last night, but I'll try to take one next time.
CD
Pork chop sandwiches vary from region to region, but mine is a half-inch slice of pork loin, hammered with a meat mallet, breaded with corn starch (corn flour in the UK), an egg wash, and bread crumbs. I shallow fry it in peanut oil, to GB&D and an internal temperature of 145, then serve it on a kaiser roll with Swiss cheese and Cajun mustard.
I didn't feel like messing with a photo last night, but I'll try to take one next time.
CD
An egg wrap thingamajiggy:
The components: egg, tomato, frying pepper, cheeses.
DIY press.
Ugly, but good.
The components: egg, tomato, frying pepper, cheeses.
DIY press.
Ugly, but good.
The OMWC
Well-Known Member
- Joined
- 5 Aug 2022
- Local time
- 6:15 PM
- Messages
- 331
- Location
- Finger Lakes, NY
- Website
- www.enjoyterracotta.com
Chinese style (sorta) tomato and egg. A couple of local heirloom tomatoes and local eggs made for a nice dinner.
Last edited by a moderator:
kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
- 4:15 PM
- Messages
- 4,714
BRILLANT!
Love the idea of using saucers to weight down the, what do they call that in the restaurant? Oh dang it all, I forget, but it's like a quesadilla to me. I know I saw someone make this on YouTube!!!
JAS_OH1
Forum GOD!
Last edited:
A tortilla press is for pressing masa balls into tortillas. I don't think that's it.
CD
JAS_OH1
Forum GOD!
I meant warmer. Mental fart.
I ussd to go to Chipotle a lot back when they paid me to eat there (covert evaluations) and they had a warming press at the 1st position on the food line.
I generally just use a non-stick pan to make simple quesadillas, but I also have a Cuisinart Gridler that does a good job on thicker dillas with more stuff in them.
CD