Cookin again

Recently went to our favorite deli and tried their new sandwich, created in honor of Pope Leo XIV. (The owner knew him and his family from school.)


And:

Chiffonaded romaine lettuce
1 boiled egg
Baby cut carrots
Sliced smoked Gruyere
Sliced Colby Jack
Black Forest ham
Golden Classic chicken
Genoa salami
Pitted castelvetrano olives
Pickled artichoke hearts

Dannyalcatraz said:

And:

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I'm about a month into my Keto diet and can't adequately express how delicious this plate looks right now.

Speaking of which, ran across the Headbangers Kitchen and have been making one delicious low-carb meal after the other:

Jahydin said:

I'm about a month into my Keto diet and can't adequately express how delicious this plate looks right now.

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I just edited in the ingredients. I think that salad would work on a keto diet.

If I had made it for myself, there would also be some chiffonaded spinach, diced celery, sliced tomatoes and sliced mushrooms (if I had them on hand).

I just started watching Tucci in Italy and I kind of want to try to make risotto

trappedslider said:

I just started watching Tucci in Italy and I kind of want to try to make risotto

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Love risotto but without a pressure cooker it’s a task and a half.

payn said:

Love risotto but without a pressure cooker it’s a task and a half.

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I've made it, and I don't remember it being difficult. Maybe a little slow and attention-needing. (this doesn't mean it's not worth using a pressure cooker if you have one)

In the culinary bad news/good news department: our neighborhood Vietnamese restaurant changed hands recently. Complete turnover in staff as one family bought out the founding family. Everything will be changing. They’re revamping the menu, using their own recipes, and closing the place down at the end of the month in order to do a renovation.

We found out today because events conspired to keep me from cooking, and Mom suggested Vietnamese takeout.

Fortunately, the new family seems to be as nice and engaging as the previous one. And talk their predecessors, they have a skilled Mom-Chef in the kitchen. Because I was clearly an established customer of the previous owners, she let me try something they’re adding to the menu- Vietnamese coffee, brewed strong, with sweetened condensed milk to blunt the edge, and served over ice. It tasted like a better dark chocolate, slightly bitter at first, with a sweet creamy finish. (I did NOT need to know.)

As mentioned, her recipes differ from what their predecessors used. But the technical skills and flavors ar on a par. Different, but still tasty.

Dannyalcatraz said:

Fortunately, the new family seems to be as nice and engaging as the previous one. And talk their predecessors, they have a skilled Mom-Chef in the kitchen. Because I was clearly an established customer of the previous owners, she let me try something they’re adding to the menu- Vietnamese coffee, brewed strong, with sweetened condensed milk to blunt the edge, and served over ice. It tasted like a better dark chocolate, slightly bitter at first, with a sweet creamy finish. (I did NOT need to know.)

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Ooh, I love that coffee. Typically, I see this used:

Despite being made in New Orleans, I always see it in Asian markets. The chicory might be that dark chocolate you were tasting.

Here's a cool article on the history if you're interested.

Jahydin said:

Ooh, I love that coffee. Typically, I see this used:
View attachment 407710
Despite being made in New Orleans, I always see it in Asian markets. The chicory might be that dark chocolate you were tasting.

Here's a cool article on the history if you're interested.

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I’m from NOLA, and my fam prefers Community.

But I’m primarily a tea drinker!