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pan bagnat
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fuck, hungry now, dabbawal beckons
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Granny cooked this for me today...
She is such a lovely girlish girl sparkling tenderness from all her pores.
I'm always worry when she dedicate herself to the art of cooking. In fact for today i give her some advise, I told her to remember that she is working with hot sugar so to make sure to have a bowl of cold water, don't need to be mineral, ready in case she get any of it on her silky skin. Some after burn cream in case it gets on her face, and bandages. Also, I said, it is better to make sugar on a dry day, as the humidity will melt the sugar creating difficulties if she need to have a fabulous and healthy vaping sensation. The ultimate.
Now I just looking forward to have all of her inside my kitchen and hear her outstanding choice of musical taste whilst she will be so keen and a little bend over at the stove cooking. For everyone.
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Somehow, I feel aliases are not being unmasked at the rate they should be ... :)
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Made some Bahn Mi last night as well but with even worse meat. Gonna try to get some proper stuff another day this week.
Heh, persevering in the face of bad meat, I like it. I see you live in the NL, figures. When I lived in Flanders the meat selection and quality in the typical butchers/supermarkets was terrible. All freaking escalopes and fillets too.
Now I wanna make more badass sandwiches.. Any ideas?
Proper Bahn Mi should be made with a coarse pork pate. Of all things, surely you can get hold of that?
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Exactly, just paté...
Anything else is surely bogus pulled-pork style hipster flim-flam..
just paté? I think not. Got to have some pork meat in there. None of that pulled pork jazz but "chinese" pork or sticky BBQd pork slices.
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About
Food
Posted by
@StandardPractice
London, c. 2014