Weekend breakfast sandwiches. Crepe-thin scrambled egg, fried bologna, multiple cheeses . . .


Breakfast Sandwich on Sourdough


Breakfast Sandwich on Whole Grain

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ronnie_suburban wrote:Breakfast Sandwich on Whole Grain

I would crush that toasty morsel of cheesy goodness like a 11-legged Tarantula under a size-19 ostrich Dan Post.

Royal Oak Charcoal at Restaurant Depot at Pulaski and Peterson: 15.4 pounds for $12.14

Supper last night, pizza and garlic knots, both from Serious Eats recipes.

Xexo,

Which pizza was it?

Both your pizza and the garlic knots look terrific.

Regards,
CAthy2

Cathy2 wrote:Xexo,

Which pizza was it?

Both your pizza and the garlic knots look terrific.

Regards,
CAthy2

Hi Cathy! It was the Foolproof Pan Pizza Recipe it should have been baked in a cast iron skillet, but the correct size skillet had the Garlic Knots in it, I so faked it. Also, the oven temp was suppose to be 550, but my oven only goes to 500, so the crust wasn't as crispy as it should have been.

Cathy2 wrote:Xexo,

Which pizza was it?

Both your pizza and the garlic knots look terrific.

Agreed. Really nice!

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Cathy2 wrote:Xexo,

Which pizza was it?

Both your pizza and the garlic knots look terrific.

ronnie_suburban wrote:Agreed. Really nice!

=R=

Thank you both for your kind words.

Lesson 4. Spare Ribs. If I had spent 5 and a half hours hanging around the house keeping half an eye on a smoker at this time last year, it would have seemed somewhat . . . inactive. Now it just seems prudent. Taking up BBQ primarily for the health benefits.

Really nice brunch this morning. Clean-out-the-fridge omelet filled with leftover sauteed mushrooms and onions, swiss and cheddar. Sauteed some already-sliced-up scallions in the pan before I added the eggs, and garnished it with a couple of minced up chives -- and flowers -- from our garden. Riding shotgun is a poppyseed bagel -- baked and given to us by a friend -- toasted, with cream cheese and more chives.


Omelet & Toasted Poppyseed Bagel

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Been looking for ways to use all of my sourdough starter and discard. Today I made baked sourdough donuts. Need to tweak the baking, but will make again.

Nice and easy, early Sunday dinner . . .


Prepping The Cabbage
Two enormous heads of purple cabbage vs. Kurosaki Fujin 210mm in VG10. The gyuto won.


Massive Pork Rib Chops
Did a minute or two over the coals, then moved to the indirect side for what seemed like an eternity. Pulled them at ~140 F.


Plated Up
Chop, cabbage and leftover spanakopita . . . possibly the last for a while, since I feel like I've truly learned it now.

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Ms. Ingie wrote:Been looking for ways to use all of my sourdough starter and discard. Today I made baked sourdough donuts. Need to tweak the baking, but will make again.

Those look fantastic!

In another thread Cathy2 wrote:Balkan Grill has discontinued offering a smoked pork sausage in a narrow lamb casing called: rostiljske kobasice. Kobasice is Serb-Croatian for sausage.

I am hoping it is offered in a Balkan deli or restaurant. I am quite tempted to make it, if I cannot find it. I have already found some recipes and videos, though I would be happy just to buy it.

If you see it, please let me know.

Rene G wrote:I think many consider Sandy's Deli on Lawrence to be one of the better Balkan (Serbian) markets in Chicago. They also sell prepared food, including rostiljska kobasica (not sure about current status).

Photo by owner, posted on Yelp.

Rene G wrote:Sandy's carries two types of rostiljska kobasica (dimljena means smoked).

Sandy's Bakery & Deli
5857 W Lawrence Av
Chicago
773-794-1129
https://www.sandysbakeryanddeli.com/

Sandy’s is the real deal. Visited on Saturday and was able to try a number of things that ranged from very good to great. Cathy kindly gifted me with a link of rostiljska kobasica (dimljena) that turned out to be a highlight. Salty, smoky and spicy, but not over the top; a truly excellent sausage. I served it with a pile of shishito peppers – all cooked on a cast iron comal – and a dollop of super-garlicky and spicy urnebes salata, another highlight. I had run out of Sandy’s top-notch lepinje so ate everything with El Milagro tortillas (seem to be more abundant lately) which worked far better than I expected. A fine meal.


No post in this thread seems complete without a knife casually included in a photo or two. That’s my all-black Tsukaisute knife with an 85mm blade that I’ve been wanting to show off for a while.

Gene's Sausage Shop brats grilled over Royal Oak lump charcoal. Tasty with pureed giardiniera mustard and red onion.




Brats, count me a Fan!

Sounds as though Gene's has changed the brat formula since they opened in Lincoln Square. Then their brats were a race with Bobak's for the blandest, least flavor brats I had ever tasted. I will give the current version a try as I haven't had a decent brat from a Lincoln Square store since Lincoln Quality market closed after not being willing to pay unreasonably high rent.

Rene G wrote:No post in this thread seems complete without a knife casually included in a photo or two. That’s my all-black Tsukaisute knife with an 85mm blade that I’ve been wanting to show off for a while.

LOL

Jefe wrote:

Rene G wrote:No post in this thread seems complete without a knife casually included in a photo or two. That’s my all-black Tsukaisute knife with an 85mm blade that I’ve been wanting to show off for a while.

LOL

Love it!

ekreider wrote:Sounds as though Gene's has changed the brat formula since they opened in Lincoln Square.

Gene's brats were good, not mind blowing but tasty. They offered two types, Sheboygan and Chicago. The main difference Chicago contained cheese. It'd been a while since I was at Gene's, beef, steaks in particular, appeared to be excellent quality.

Ream's and Miesfelds are the two area winners. Mariano's brats, and sausage in general, ranges from good to crap even within the same type. Mariano's quality control seems lacking, one day a brat or Italian sausage = tasty, next time = over salted crap. Couple of weeks ago I bought both beer and regular brats from Mariano's Elston. One type tasty, the other salty crap.

bw77 wrote:Spare Ribs from Low & Slow

Wow! Tip-top. Happy to see you are enjoying/getting value from Low & Slow

Really, really enjoyed the spare ribs. As you know, the next lesson is a bit daunting. 2 pork butts. Thanks for putting this book out.

Good Morning!

bw77 wrote:Really, really enjoyed the spare ribs. As you know, the next lesson is a bit daunting. 2 pork butts. Thanks for putting this book out.

Last day they are on sale at Jewel at $1.49.

Cathy2 wrote:

bw77 wrote:Last day they are on sale at Jewel at $1.49.

Which? Spare ribs, pork butt or Low & Slow. (probably a moot point as the woman in the culinary historians tee-shirt bought them all out ~ )

G Wiv wrote:

Cathy2 wrote:

bw77 wrote:Last day they are on sale at Jewel at $1.49.

Which? Spare ribs, pork butt or Low & Slow. (probably a moot point as the woman in the culinary historians tee-shirt bought them all out ~ )

Fresh Bone-in Pork Shoulder Roast
There were a couple of 'em at the Highland Park Jewel yesterday morning. The woman in question might have snagged them since then.

Thanks for the tip.

G Wiv wrote:

Cathy2 wrote:Last day they are on sale at Jewel at $1.49.

Which? Spare ribs, pork butt or Low & Slow. (probably a moot point as the woman in the culinary historians tee-shirt bought them all out ~ )

It's on the South Side, ruling it out for many, but Park Packing currently has pork butt for $0.99/pound and spare ribs for $1.49/pound. Both are fresh, never frozen, slaughtered on site. They also have pork snouts (previously frozen) on sale for $0.19/pound, an unbeatable deal. Maybe it's time for a batch of barbecued snoots?

Park Packing, October 2019

Park Packing
4107 S Ashland Av
Chicago
773-843-2200
http://www.parkpacking.com/specials

We passed Park Packing just last week. They are metering how many people can enter the store. People standing in line outside are socially distancing. Good practices are being observed there.

I generally have an impatience about waiting in line. It may have moved quicker than I imagined, but we did not visit this time.

If you do go during this period, you can really study their offerings. There are cuts of meat there I saw on only on a game show daring people to overcome their revulsion: anus ... yes and that's not butt joke.

Regards,
Cathy2

Cathy2 wrote:

bw77 wrote:Really, really enjoyed the spare ribs. As you know, the next lesson is a bit daunting. 2 pork butts. Thanks for putting this book out.

Last day they are on sale at Jewel at $1.49.

First time poster, long time lurker. If you're near a Butera, pork butts 99 cents a pound through today. Have some bigos cooking with one of those today.

Thanks!