Balsamico - A Food Diary

[Gravedigger Dav]

There are food trucks like that here in ATX. People here love them.

Austin is Austin and Fort Worth is Fort Worth.

 

[MJ5150]

Austin is Austin and Fort Worth is Fort Worth.

Ya know, this is what I was thinking. I didn't see that lasting in Ft. Worth.

-Mike

 

[fcleff]

Austin is Austin and Fort Worth is Fort Worth.

I miss Joe T’s and Angelo’s.

 

[fcleff]

I fondly remember the days when you had to walk through the kitchen of Joe T’s to get to the dining room and Angelo’s had sawdust all over the floor.

 

[fcleff]

Ossau Iraty is possibly my favorite cheese.

 

[fhm555]

Whoa, really? I am shocked.
It's really good butter for all kinds of uses. Even melted and sprinkled lightly on popcorn, although it's a bit expensive for that use.
Oh, and here's your grilled cheese. Enjoy!
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-Mike

You ever make a grilled cheese with cheese inside and out?
Yet another vestige of my past as i work down the excess weight.

 

[fcleff]

Eating a Snickers.

 

[MJ5150]

You ever make a grilled cheese with cheese inside and out?
Yet another vestige of my past as i work down the excess weight.

I thought about that a few times, but never followed through on it.
Not to say I never dropped a few slices of cheese in the pan and let them cook till they melted and the edges got crispy, but not quite burned. Now that there's some artery cloggin' good eatin'.

-Mike

 

[fcleff]

I thought about that a few times, but never followed through on it.
Not to say I never dropped a few slices of cheese in the pan and let them cook till they melted and the edges got crispy, but not quite burned. Now that there's some artery cloggin' good eatin'.

-Mike

Paneer is a good cheese to fry.

 

[fhm555]

I thought about that a few times, but never followed through on it.
Not to say I never dropped a few slices of cheese in the pan and let them cook till they melted and the edges got crispy, but not quite burned. Now that there's some artery cloggin' good eatin'.

-Mike

The trick is to put down some grated cheddar in the pan. After it melts and most of the oil has cooked off, drop a piece of bread in the puddle then your slice(s) of cheese then the other piece of bread. When the cheese on the bottom has hardened take up your samich and put down another load of grated cheese. When it melts and most of the oil has burned off, drop in the clean side of the thing and let it go til it is browned.
It makes for one hell of a good grilled cheese but damn is it rich. It’s on my under no circumstances list these days. More’s the pity.

 

[fcleff]

Fresh ground double French roast.

 

[two fingers]

Seeing your avatar pic ruins the whole thing for me. I feel as though you're really cooking body parts of your enemies.

 

[StereoPlayer]

I bought buttermilk last night. It’s been a long time.

 

[fcleff]

Seeing your avatar pic ruins the whole thing for me. I feel as though you're really cooking body parts of your enemies.

That’s basically what food is.

 

[bonin in the boneyard]

Reminds me of a joke.

Two cannibals are eating a clown. One turns to the other and says, "This taste funny to you?"

 

[fcleff]

Kale Salad with bresaola and a helles lager.

 

[StereoPlayer]

Chicken leg quarters, marinated in buttermilk, coated in flour/crushed potato chips.
Scalloped potatoes made with said buttermilk.

 

[fcleff]

Chicken leg quarters, marinated in buttermilk, coated in flour/crushed potato chips.
Scalloped potatoes made with said buttermilk.

This guy’s nuts! Grab em!

 

[Passinwind]

Not technically a vinegar but a digestif. The best I’ve ever had was 75 years old and served in a thimble sized glass. I’m staring at a bottle of balsamic glaze on the shelf. It sits next to a tub of dry mustard and my culinary wheels are turning.

Yep. Paid a visit to this place a couple of weeks ago for a few refills: [Invalid or Expired Link Removed]

One of my favorites is jerk sauce with habanero infused rum and some black cherry balsamic vinegar.

 

[fcleff]

Grilled leg of lamb.