That sounds even better than it looks

Looks very tasty.. please ! The recipe ❤🙏

If you like this style you may also appreciate an old ginzo favorite -

Fresh bread of your choice - baguette works nicely.

Thick application of your favorite bold olive oil.

Thick layer of cicoria (dandelion greens)

Either slices of your favorite sharp provolone, buffalo mozzarella, or if you're feeling messy go for the burrata .

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Dandelion greens are amazing in sandwiches - fresh, bitter and slightly peppery.

Just a little off the top please. Thanks.

It is reasonable to assume I'd demolish that whole thing, then sugar coma....

The top:bottom bun ratio is killing me

Love it 🔥🔥

I'm sorry a cheesecake at any height is reasonable

But they should know it's not a carrot.

And dry.

Salt and vinegar in the water, simmer, swirl the water pretty good then just slide the eggs in. You have to skim some egg whites off the top that don't stick with the egg, but it works pretty well.

Looks good, also wanted to thank you for posting a pic that didn't have food on the rim of the plate. Well done.

We have a lot of problems in the country... but damn do I miss the food

Edit: btw, wherever you are in the world, there is very likely a brazillian shop in or around your city that does feijoada in the weekends. Feel free to pm me and I can help look for one nearby

r/charcuterie

I spent a few weeks in Brazil for work a few years ago, all I think about is the food. Especially Feijoada.

What is your technique to get that gorgeous crackling skin?

I’ve noticed a few people on here posting Italian subs, and while I’ve never come across them myself, I noticed that they’re not dissimilar to a sandwich I like to make for myself that I’ve developed over the years.

The exact recipe varies, but from top to bottom this one is:

• Sourdough multigrain baguette
• Extra virgin olive oil
• Parma ham
• Salami Milano
• Lettuce
• Red onion
• Fresh basil leaves
• Mozzarella
• Tomatoes in extra virgin olive oil, balsamic vinegar and salt.
• Ground chillis in olive oil
• Extra virgin olive oil
• Sourdough multigrain baguette
• Plate

These ingredients aren’t set in stone. On other days I might use meats like Black Forest ham or Jamon Iberico (making it a ‘not German’ or ‘not Spanish’ sandwich?), or rocket or spinach instead of lettuce, or different bread. Whatever I have got at hand, really, around the core ingredients of tomatoes, mozzarella, salad, meats, and extra virgin olive oil. (A good olive oil is really worth it - it will absolutely make or break this sandwich.)

Keep it up looks good to me! Never had grouper what does it taste like?

Nice, that’s a good tip. I’ve done the brown butter heating on a bagel in the past. It can make the most days old stale bagel taste like new just with butter face down, like it’s steaming as well. I’ll have to try this next time!

😯

Yes... I've cut my hand on it a few times. You would think it smart to get rid of it

🤷‍♂️🤷‍♂️=bread in middle

Yes but after that, take this bad boy, wrap it in some parchment paper or foil, throw it in a toaster oven on warm or something similar. Let that thing sweat and soften the rest of the bread, cheese will be perfectly melted, and it perfectly matches that Don's texture after you speed home.

Better if the tomatoes aren’t soft.

Something like this

Ah, of course. The “Birdseye” is what my family called it growing up