Post your breakfast, lunch or dinner
- Thread starter UltraNEO*
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profcutter
macrumors 68000
profcutter
macrumors 68000
Tried a new place with the family. Ayat NYC in Allentown. Not too shabby! It was hot as hell today, including in the restaurant, that gave it a more authentic feel. I got the mussakhan. It was better than when I make it at home, so that's high praise. It's a great place for authentic dishes, not just Shawarma or Falafel.
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decafjava
macrumors 603
First time I had that I was in Palestine many yers ago, in a place in East Jerusalem. Sooooo good.
profcutter
macrumors 68000
Yeah, there was a place outside of Ramallah in a village called Ein Arik, this was their specialty. It’s great with all the salads, but if we’d done that at this restaurant, I’d be broke!
A good friend of mine in Gaza would have his wife make Mussakhan for me every time I visited them. A huge platter the whole family
would share. Every town and even every family had their own take on the dish. They thought it was funny that even in the height of summer, I’d love mussakhan. I guess it’s supposed to be a winter dish…
Scepticalscribe
macrumors Haswell
profcutter
macrumors 68000
Mussakhan is a traditional Palestinian dish. It’s a flatbread, covered with onions roasted in olive oil, chicken broth, sumac, and allspice. The next layer is slow bbq’d chicken, also with sumac and other spices. On top of that is usually pine nuts and/or roasted almonds. Often served with hummus, salads, and with some lemon juice.
Scepticalscribe
macrumors Haswell
Wonderful, and thanks for taking the time and trouble to reply to my post; this was a dish (and I am pretty widely travelled and fascinated by exploring local cuisines) I had never heard of, let alone ever had the opportunity to consume, dine on, or eat.
Anyway, it sounds absolutely delicious, and, should an opportunity to sample this delectable delight present itself, I shall, most certainly, take full advantage of it.
profcutter
macrumors 68000
I'm curious about your Lumumba quote, where's it from? Is there a collection of speeches?
BotchQue
macrumors 6502a
This is a breakfast I like to make a couple times a month, I'm kind've riffing off a recipe from Sam the Cooking Guy (he's highly entertaining); he makes it in a sheet pan to feed a crowd, I shrank it down to cook up in my 6" Lodge CI pan in the toaster oven.
A single layer of tot-ettes in the pan, and into the oven for 20 minutes:
Sam used pre-made hashbrowns, I've tried pre-made, home-made, and full-size tots, but these coin-shaped "tot-ettes" work best for me and the easiest to eat.
Meanwhile I cook up 4 oz of Mexican chorizo. When the tots are done, I spoon on the chorizo, top with a barely-fried egg, handful of shredded cheese, and then under the broiler for two minutes. Top with green onions, cilantro, whatever you want. Not photogenic, but darn tasty:
A single layer of tot-ettes in the pan, and into the oven for 20 minutes:
Sam used pre-made hashbrowns, I've tried pre-made, home-made, and full-size tots, but these coin-shaped "tot-ettes" work best for me and the easiest to eat.
Meanwhile I cook up 4 oz of Mexican chorizo. When the tots are done, I spoon on the chorizo, top with a barely-fried egg, handful of shredded cheese, and then under the broiler for two minutes. Top with green onions, cilantro, whatever you want. Not photogenic, but darn tasty:
soulreaver99
macrumors 68040
Ramen at Tsujita in Pasadena, CA
Mellofello808
Suspended
I am in the Burgundy region of France, so I decided to try 2 famous dishes from the area.
Oeufs en meurette, and Beef Bourgeon. Eating both in one meal had me wanting to take a nap, but wow were they absolutely delicious.
I want to attempt to make these at home, but the key is the quality of the wine, so you need to be willing to spend some serious money to replicate this caliber of flavor. These is close to a bottle of wine reduced into each dish.
Oeufs en meurette, and Beef Bourgeon. Eating both in one meal had me wanting to take a nap, but wow were they absolutely delicious.
I want to attempt to make these at home, but the key is the quality of the wine, so you need to be willing to spend some serious money to replicate this caliber of flavor. These is close to a bottle of wine reduced into each dish.
soulreaver99
macrumors 68040
Had Yoshinoya before I headed back to Austin from LA
Scepticalscribe
macrumors Haswell
Oh, yum.
Just yum.
I have yet to meet a ramen dish that I dislike, and that looks absolutely divine.
Scepticalscribe
macrumors Haswell
Wonderful.
What an excellent idea.
A dish I have never encountered, but sounds (and looks) amazing.
A classic.
And a favourite of mine.
They both look absolutely mouth-watering.
Both quality and quantity (of appropriate red wine) matter with this dish, agreed.I want to attempt to make these at home, but the key is the quality of the wine, so you need to be willing to spend some serious money to replicate this caliber of flavor. These is close to a bottle of wine reduced into each dish.
Yum.
bondr006
macrumors 68040
White Tree Fungus
Used for this Cod dish
For this seafood dinner Friday evening
And heck yes, it was totally yummy! Just ask Garfield...😊
Used for this Cod dish
For this seafood dinner Friday evening
And heck yes, it was totally yummy! Just ask Garfield...😊
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profcutter
macrumors 68000
Ooooh wee! Gimme some of that cornbread!
Mellofello808
Suspended
Cornbread 
bondr006
macrumors 68040
flat4
Contributor
yummm
you see all these folks posting fancy elaborate dishes sometimes you just need some good chuck wagon food!!