We went to a pizza restaurant, one that we have used for around 15 years but they have changed their menu since we were last there. I was really looking forward to their pear salad and a bacon and date pizza, neither of which are on the menu any more. We ordered a salad share to start. It said it had lettuce, orange, fried onion, nuts and a honey dressing. It also had something called "capellán". Google translate told me it was "Chaplain" . A quick search trying to find out what sort of chaplain i'd be eating didn't bring up anything, so we have it a go, It was some sort of disgusting dried fish. The rest of the salad was nice, but we left the pile of fish chunks/flakes. I then had a pizza trufada, the sauce base being truffle and mushroom, very black in colour, topped with fresh buffalo mozzarella, chicken and Parmesan shavings. It was very nice and for a salad, 2 pizzas, 2 small beers and a bottle of water for €33, wasn't bad at all.
Truffle on a pizza? It doesn't seem authentic. No more authentic than pineapple. However I can just imagine the aroma and taste. Not pizza hut is it? Ooh Matron. That's very pro medical.
We spent the afternoon at the beach. At the end of the long walk back, there is a German owned bar, Costa 21, that we always stop at for a beer. They also serve food and are proud of their schnitzels. Tonight I had a Hawaiian schnitzel, a schnitzel with pineapple and melted cheese. Not quite Michelin star but very tasty. Healthy too as it comes with salad as you can see. Hawaiian by Nigel G, on Flickr
That should offset the environmental harm of shipping fruit grown in large monoculture plantations halfway around the world nicely.
No. Herself needs to work on portion control. The frozen lump of Chorizo I hacked would have worked better for two porions but someone cannot even visualise how many spuds are appropriate for two people...
Right over my head I'm afraid. Googled the name and still non the wiser. Not familiar with the books.
I did not have to google the name but... , complete lack of black crunchy bits in the rest of the dish might undermine the theory, however, I believe the reference was to the miniscule amount of actual salad - aka green bits - which had not actually dropped off a ... well you really do not want to know..
I spend 90% of my working day dealing with things being cut transversely, longitudinally, from proximal to distal (or vice versa), serially sliced/sectioned. Embedded en face etc You probably don't want to know what I'm dealing with
Mash, sausages, sprouts and carrots- made too much so with a couple of onions and that last bit of leek I can do bubble and squeak tomorrow
Going to do a Morrison's BBQ chicken pizza, with about 1/4 bottle of rioja. Used 350 ml in a paella this afternoon (Divided up for the freezer), will have half the rest tonight, and the last of it with tomorrow's lunch.
