|
martle
|
 |
« Reply #2370 on: 12:29:48, 18-06-2008 » |
|
Sorry, this photo is BIG. But then so is the open-faced Reuben sandwich it depicts! Y-NOMrah.  |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
Morticia
|
|
« Reply #2371 on: 12:35:03, 18-06-2008 » |
|
Martle, where's the picture? I'm HUNGRY!!  |
|
|
|
|
Logged
|
|
|
|
|
harmonyharmony
|
|
« Reply #2372 on: 12:43:10, 18-06-2008 » |
|
Oh good grief this is hopeless. I'm going to find some bread.
Got sidetracked by composing this morning (and a silly pseudo-minimalist piano piece at that) so haven't gone out but all of this is making me so goddamn HUNGRY I'm going to lose it soon if I don't eat!
|
|
|
|
|
Logged
|
'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
|
|
|
Morticia
|
|
« Reply #2373 on: 12:56:48, 18-06-2008 » |
|
I swear this thread could cause serious damage to the waistline!  |
|
|
|
|
Logged
|
|
|
|
|
harmonyharmony
|
|
« Reply #2374 on: 13:06:26, 18-06-2008 » |
|
Sorry, this photo is BIG. But then so is the open-faced Reuben sandwich it depicts! Y-NOMrah.
Martle, is that actually your lunch or are you over-compensating? I've got a bagel with pastrami, horseradish, lettuce and smoked cheese. It's very good. And I'm eating a scotch egg as well. I may have to make another bagel when I'm done with this one. So much for my simple lunch of egg mayonnaise sandwiches. I blame you all. |
|
|
|
|
Logged
|
'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
|
|
|
Morticia
|
|
« Reply #2375 on: 13:15:27, 18-06-2008 » |
|
Hmmm, the picture isn't showing up on my screen  but I followed the link and OH MY GOD <droooool> <THUD> I wouldn't need to eat for a week after that! |
|
|
|
|
Logged
|
|
|
|
|
oliver sudden
|
|
« Reply #2376 on: 13:25:17, 18-06-2008 » |
|
Ah, memories of the pastrami on rye at the Carnegie Deli. Took me a quarter of an hour's assiduous eating even to glimpse the bread.
|
|
|
|
|
Logged
|
|
|
|
|
Ian Pace
|
|
« Reply #2377 on: 13:32:00, 18-06-2008 » |
|
I don't get it with those tank-like sandwiches at Carnegie Deli. After two or three mouthfuls of homogenised pastrami laid on like a thick wad of dollars, the potential interest has pretty much been exhausted for me. I'm also tempted to say what it looks like has been done to the steak on martle's Philadelphia cheesesteak sub  |
|
|
|
|
Logged
|
'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
|
|
|
|
oliver sudden
|
|
« Reply #2378 on: 13:34:22, 18-06-2008 » |
|
I don't get it with those tank-like sandwiches at Carnegie Deli. After two or three mouthfuls of homogenised pastrami laid on like a thick wad of dollars, the potential interest has pretty much been exhausted for me.
You mean you only eat one per visit? (Some of us know the size of the Pace mouthful, you know... ) |
|
|
|
|
Logged
|
|
|
|
|
harmonyharmony
|
|
« Reply #2379 on: 13:35:22, 18-06-2008 » |
|
(Some of us know the size of the Pace mouthful, you know... ) Um. I don't think I wanted to know that. |
|
|
|
|
Logged
|
'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
|
|
|
strinasacchi
|
|
« Reply #2380 on: 13:39:22, 18-06-2008 » |
|
Sigh. A sandwich from Ess-a-Bagel in New York. I usually had their tuna salad (that's tuna mayonnaise to you Brits) with tomato. Half for lunch, half for dinner. This photo only hints at the scale - those plates are NOT dainty side plates, and yes there's only half of a bagel on each. H-and-H makes better bagels, ones you want to rip into warm straight out of the bag with nothing on them at all - but no one makes them bigger than Ess-a-Bagel.  |
|
|
|
|
Logged
|
|
|
|
|
harmonyharmony
|
|
« Reply #2381 on: 14:14:01, 18-06-2008 » |
|
OohThat looks possible. It'll give me something to do over the weekend!
|
|
|
|
|
Logged
|
'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
|
|
|
strinasacchi
|
|
« Reply #2382 on: 14:23:44, 18-06-2008 » |
|
OohThat looks possible. It'll give me something to do over the weekend! To be really authentic, the water in which you boil the bagels ought to have had peeled floury potatoes boiled in it first. That makes it a bit thicker and starchier. Plus it gives you an excuse to make potato salad to go with your bagels. Mmmm, bagel feast brunch smorgasbord, with an array of plain cream cheese, scallion cream cheese, chopped liver, smoked salmon, egg salad, thick slices of beefsteak tomatoes, thin circles of red onion, said potato salad, etc etc... Did someone mention the word "hungry"? |
|
|
|
|
Logged
|
|
|
|
|
harmonyharmony
|
|
« Reply #2383 on: 15:36:02, 18-06-2008 » |
|
That will all depend on what's there when I get there! (Eddie's Seafood Market) and what they recommend.
I got some excellent John Dory last time I was there.
It was John Dory again! Looks like a lovely generous fillet so I'll probably cut a chunk off and save it for another day (as I often do, given the price of fish) poached in fish stock and served with noodles perhaps... Anyway that's for another day. It's a great shop with a big tank of lobsters moving around in the corner... |
|
|
|
|
Logged
|
'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
|
|
|
martle
|
|
« Reply #2384 on: 16:05:20, 18-06-2008 » |
|
I've just been making my favourite summer lunch, panzanella (Tuscan bread salad). The essential ingredients are stale bread, ripe tomatoes, a lot of basil, cucumber, sweet red onion and dressing. Chop everything up, mix and leave for an hour or two so that the flavours blend. It's one of those recipes that can be added to ad infinitum - cannelini beans, capers, anchovies and olives are all possible additions, or anything else you fancy, really. Lovely.
Thought I'd resurrect Mary's panzanella recipe (above) seeing as how summer is allegedly upon us. I intend to make this a lot this year. HealthyNom. |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
