What are you EATING right now?

[jvlgato]

I definitely underestimated the mafia ...

[spritzer]

Kevin did buy that as he's getting something else for Christmas.    I can supply you but the shipping isn't exactly cheap even with DHL,UPS and Fedex offering discount rates. 

[kevin gilmore]

I paid $290 for that with shipping. I don't remember how much of it was shipping, but

it sat in customs for 4 days, then took 8 days to go from NY to Chicago.

Those white covered things are heavy. I'm giving some of them away as

christmas presents, as there is nothing in chicago anything like this stuff.

 

At least it got here in fresh condition. Due to lots of butter and booze.

 

Last year birgir sent me 1 of each. That got me hooked. Birgir definitely knows

how to increase sales.

 

Birgir should start selling more of this stuff outside iceland.

Edited December 8, 2012 by kevin gilmore

[jvlgato]

PM sent

[cutestory]

http://gilmore.chem.northwestern.edu/bernhoftsbakari1.jpg

http://gilmore.chem.northwestern.edu/bernhoftsbakari2.jpg

http://gilmore.chem.northwestern.edu/bernhoftsbakari3.jpg

 

Next year i will definitely need more

 

Shitfire!

 

That'll teach me to just look at the first pic.

 

I had no idea what all the fuss was about. Now all has become clear...

 

I also love the customs declaration ICELANDIC TREATS.

[morphsci]

Shrimp and grits. Applewood smoked bacon, smoked sausage, okra and black-eyed peas in the sauce. Out. Fucking. Standing.

[jvlgato]

Grilled Portobello with caramelized onions, greens, balsamic vinegar and olive oil. Then pasta with duck, mix of mushrooms and spinach. Pretty darn good for delivery! Edit: Now caramel apple pie.

Edited December 9, 2012 by jvlgato

[crappyjones123]

Where the hell did you get that delivered from? Sound too...fancy? And delicious.

[aardvark baguette]

 

I dont follow the energy food stuff much, but I just had what must be the Hoss of energy bars.  

I feel great.  And it didnt taste bad either.

[cutestory]

Shrimp toast sandwich

[crappyjones123]

Dry aged rib eye steak from whole foods. I don't like fatty steaks but went with the suggestion of the butcher and it has come out very well. I'm getting progressively better at cooking steaks just the way I like them and getting time on the grill down. On the side are BBQ potatoes and onions.

[cetoole]

Pork cheeks at Sazerac in Seattle with Nate.  Of more interest to this crowd might be the Shotgun Wedding and of course I had to have one of the namesake.

[Dusty Chalk]

Had this earlier Sent frum mah phone-blet using Tapatalk.

[jp11801]

Great pizza at SBrooklyn Pizza around the corner from Proletariat beer bar Edited December 23, 2012 by jp11801

[Grahame]

This!

[jp11801]

Biscuit at Tiny Cup Brooklyn

[grawk]

[crappyjones123]

That looks very nice Dan.

[grawk]

it was pretty tasty.  And today, open face prime rib sandwich leftovers for dinner

[jvlgato]

congee with century egg, Chinese pickles and dried pork. Good to be home!

[jp11801]

Mike would be ashamed at the meat left on the bones Edited December 26, 2012 by jp11801

[skullguise]

congee with century egg, Chinese pickles and dried pork. Good to be home! uploadfromtaptalk1356543713424.jpg

 

Looks great!  The first time I went to Hong Kong, one of the locals brought me to a Congee place, a little long narrow hole in the wall.  I had mine with pork and (something else "safe" but forgot), his was Congee with Pig's Blood and Thousand Year Egg.  He let me try it, quite tasty!

 

Wish the suburbs where I live had Congee.  Everything out here is Americanized Asian food....even the Hong Kong fast food was more tasty.....need to get into Chinatown someday soon.....

[crappyjones123]

Jp you left all the crunchy bits on the bone.

[jvlgato]

Wasn't expecting the congee and century egg love. Will have to extend an invitation next time I come to Cleveland! These ingredients and dishes are often available via the back door. Ask the Chinese restaurant for the menu reserved for the Chinese customers and staff or the store for the same. Or maybe your Chinese friends at the school know of places if you ask them. Those Hong Kong dishes sound really interesting. I really need to get there some time. Or is it too late already?

Edited December 27, 2012 by jvlgato

[Absorbine_Sr]

Tonight we did a couple of pork chops in cast iron on the stovetop. To go along with them we had Brussels sprouts in an orange/butter/ginger sauce. It was astoundingly good.