Food, Drink and What's for Dinner Tonight

Blunt Instrument wrote:

This barbarian likes wine with his, as a takeaway from my preferred local spot tends to be a weekend thing.

I can only apologise.

A crisp lager like Tsingtao is my go-to for Chinese grub.

Some soju (yes, I know it's Korean) doesn't go astray either as a... I dunno, palate cleanser.

Soju--isn't that the Japanese gin Bond used to massage a cow's back in YOLT, the novel?

At the opposite end of the spectrum, I'll be having chili cheese dogs and tater tots tonight. Scrumptious.

Perilagu Khan wrote:

Soju--isn't that the Japanese gin Bond used to massage a cow's back in YOLT, the novel?

Don't recall. Seems like a waste of good gin, unless a cow rubbed in Hendricks yields a better steak...

CJB wrote:

Perilagu Khan wrote:

Soju--isn't that the Japanese gin Bond used to massage a cow's back in YOLT, the novel?

Don't recall. Seems like a waste of good gin, unless a cow rubbed in Hendricks yields a better steak...

Actually, that's just the idea. The Japanese have some strange notions, although they supposedly do produce the best beef on the planet. Wouldn't know. Not willing to pay 50 bucks a pound for a steak.

Tonight is a sandwich I call the Nuvolari.

It contains sopresatta, salami, fresh mozzarella, Roma tomatoes and pesto on a sub roll.

Sounds like a sandwich worthy of Tony Sorpano (or at least it would be with capocollo/'gabagool' thrown in).

And yes, you're quite right vis a vis Japanese wagyu.

There's a renowned Italian deli in Montgomery, Texas called Tony's. Never been there, but I've heard great things. At any rate, I've copied several of their offerings and incorporated them into my repertoire.

Tonight it's Chinese walnut chicken. May have some hot-and-sour soup and egg rolls to go along with it.

Cheese ravioli with a tomato sauce seasoned with allspice, rosemary and basil. An olive-and-celery salad. A Texas red wine called Tre Colore' by McPherson Cellars.

The muffaletta. This is a Creole sandwich of ham, salami, cheese (provolone, in this case), and olive salad on a loaf of Italian, French or sourdough bread. The key is the olive salad. I put kalamata olives, green olives, garlic, scallions, celery, olive oil, malt vinegar, hot yellow peppers, hot paprika, oregano and celery seeds in mine. Mos' refreshin'.

Almost forgot--the Khantessa will make New Orleans tater salad to go with the muffaletta.

Pulled pork. It's in the pit right now on an 8-hour voyage to smoky goodness. Also some leftover tater salad, and perhaps some cole slaw. Mid-June is pretty much the height of the barbecuing season in these parts.

A very mild winter's day made yesterday a prime bbq'ing day. Steaks and sausages, nothing outrageous.

CJB wrote:

A very mild winter's day made yesterday a prime bbq'ing day. Steaks and sausages, nothing outrageous.

Nice. What kind of sausages do y'all have in Oz?

Tonight I'm having trout fried in a pearly meal coating--this is another creole dish--and fried okra. My cardiologist is stewing away as we speak.

Perilagu Khan wrote:

CJB wrote:

A very mild winter's day made yesterday a prime bbq'ing day. Steaks and sausages, nothing outrageous.

Nice. What kind of sausages do y'all have in Oz?

As I recall, on this occasion we had a medley including lamb & rosemary sausages and some thick Italian pork numbers (the late Silvio B would be proud, no doubt).

A Lithuanian dish tonight. Basically, it's a frittata with bacon, mushroom, onion, red bell pepper and cheddar, served atop rye toast.

Dominican spaghetti. Dominican as in Republic, not the monastic order. Basically, it's just a marinara sauce adulterated with a Latin-American spice mix and combined with sliced franks and diced red and green bell pepper. It's a bit on the sleazy side, but oh so delish.

Nothing wrong with a bitta sleaze now and again. Hehehe.

Used to be a candy bar called Bit-o'-Sleaze. Belay that. Bit-o'-Honey, it were.

One of my favorite Chinese dishes tonight--kung pao beef. One the spicy side and boasts peanuts as one of its ingredients.

Shahi Paneer--an Indian cheese curry. Creamy and flavored deliciously with saffron. Some naan, roti and rice-and-spinach to go along with.

Grilled New York strip with a blue cheese crust tonight. Not sure what I'll have with it. Hard to go wrong with a baked pertata, of course, but I'd like to try something different. There'll be plenty of red wine to drink, though. That's for sure. And perhaps a martini and a whisky and water. Might watch TND afterwards.

Steak, booze, and Bond sounds like a winning combo.

CJB wrote:

Steak, booze, and Bond sounds like a winning combo.

No doubt. However, I watched Saving Private Ryan instead. And along with the steak, baked tater and booze, I had a grilled hot link. Y'all can't know this, but a hot link is a spicy, finely ground sausage popular in Texas and Louisiana. I saw a hot link served with a steak at a local Messkin restaurant and thought it sounded like a good combo. It was. I'll do that again.

Have encountered link snags in "Texas style" barbecue joints. Go well with brisket, mac n' cheese, corn bread, and Kentucky's golden nectar.

Sausage is a staple in Texas cue joints. However, you'll rarely see hot links in them anymore. The sausage in barbecues is likely to be coarsely ground, all-beef links, moderately seasoned and smoked. Often jalapenos and cheddar will also be incorporated in them. Sausage-making is big in Texas--especially Central and South Texas--because of German and Czech settlement there in the middle- and late-19th century.

Linguini with a Greek meat sauce tonight. I suppose what makes it Greek, as opposed to Italian, is the spices. It's got, among other things, allspice, cinnamon and clove in it. There'll be a green salad, too.