adorshki
Reverential Member
Yeah that belongs on one of Anthony Bourdain's "Food Porn" episodes.West R Lee said:Oh my goodenss gracious :shock: :shock: ....wow! Marc, can I come eat at your house? That looks incredible.
West
Yeah that belongs on one of Anthony Bourdain's "Food Porn" episodes.West R Lee said:Oh my goodenss gracious :shock: :shock: ....wow! Marc, can I come eat at your house? That looks incredible.
West
West R. Lee:
Oh my goodenss gracious :shock: :shock: ....wow! Marc, can I come eat at your house? That looks incredible.
West
adorshki said:Yeah that belongs on one of Anthony Bourdain's "Food Porn" episodes.West R Lee said:Oh my goodenss gracious :shock: :shock: ....wow! Marc, can I come eat at your house? That looks incredible.
West
South Louisiana....home of the world's finest Poboys!southernGuild said:8) Way to go. A New Orleans Poboy......In Ho Chi Min City! :lol: Love it! 'French bread' and all!
Aw-man.....Too good! You've got me homesick for the Big Easy. :wink:
That photo, and recipie of yours has me ready to put together a Mighty Poboy this weekend!marcellis said:Southern Guild, you should have those big shrimp in Oz.
If you ever get up to HCMC, PM me. I'll introduce you to
my luthier. They make good guitars here cheap.
:roll: :lol: :wink:southernGuild said:8) Marcellis 'might' have to call his creation....an 'Uncle HO-boy'. :wink:
Yea Joe, wasn't sure of that one either. Good and bad at the same time....Kinda like a 'Hubig pie'? ( a delicious, but nutritionally void and alltogether 'unhealthy' New Orleans sweet)...still, I wouldn't mind one now.killdeer43 said::roll: :lol: :wink:southernGuild said:8) Marcellis 'might' have to call his creation....an 'Uncle HO-boy'. :wink:
Good/bad one, all rolled into one!
Joe
southernGuild said:8) Marcellis 'might' have to call his creation....an 'Uncle HO-boy'. :wink:
Yea Joe, wasn't sure of that one either. Good and bad at the same time....Kinda like a 'Hubig pie'? ( a delicious, but nutritionally void and alltogether 'unhealthy' New Orleans sweet)...still, I wouldn't mind one now.
The Tunisian Cap Bon harissa paste used to be readily available here, but these days all I can find is a wimpy imitation, made in France. The box has the same colours, but the contents are much blander.marcellis said:The harisa is something y'all should try. It's a Tunisian cayenne pepper paste.
It comes in a big tube. Unlike hot sauces, it has no vinegar in it. Really delicious.
I was scoping that out. And I thought that little "saucer" next to the sandwhich must be some knd of "secret sauce" but I was suspecting something more along the lines of that cucumber-yoghurt sauce they use in India, to balance the pepper sauce...maybe with a bit of garlic and lemon for some extra zing...but the truth, as usual, is better...marcellis said:Also, you'll notice the harisa. A French pal & myself invented a sauce for poboys, creme d'harisa. Cooking creme with the harisa squeezed into it.
adorshki said:I was scoping that out. And I thought that little "saucer" next to the sandwhich must be some knd of "secret sauce" but I was suspecting something more along the lines of that cucumber-yoghurt sauce they use in India, to balance the pepper sauce...maybe with a bit of garlic and lemon for some extra zing...but the truth, as usual, is better...marcellis said:Also, you'll notice the harisa. A French pal & myself invented a sauce for poboys, creme d'harisa. Cooking creme with the harisa squeezed into it.