Cows … flank steak, cooked low and slow over a ashen bed of glowing applewood, medium-rare seasoned with only sea salt and freshly ground Malabar black pepper…. a nice big bowl of my 2nd cousin Chimichurri on the side.
… oh and a roasted grilled crispy Cornish Hen to
Complement the ensemble. Can’t forget the bird.
My shirt is soaked in drool. Tomorrow I’m barbecuing buffalo burgers & brats soaked in Shiner Bock. Maybe some sea salt & baked garlic. Keeping it simple. 😋
Peppercorns grown in the coastal region of India… the ‘Garden of Spice’ as the ancient texts refer to, where Roman trade ships brimming with gold race to port for this mystical pepper …
Nowadays, you can get it on Amazon ;)
Make sure it’s actually from that region… Kerala, or even Sri Lanka is fine.
It’s actually quite easy to make, simple plain flan, then add a nice dollop of dulce de leche … served with a nice cup of moka espresso and a shot of Fernet right after.
Cows … flank steak, cooked low and slow over a ashen bed of glowing applewood, medium-rare seasoned with only sea salt and freshly ground Malabar black pepper…. a nice big bowl of my 2nd cousin Chimichurri on the side.
… oh and a roasted grilled crispy Cornish Hen to Complement the ensemble. Can’t forget the bird.
My shirt is soaked in drool. Tomorrow I’m barbecuing buffalo burgers & brats soaked in Shiner Bock. Maybe some sea salt & baked garlic. Keeping it simple. 😋
username checks out. btw, what is malabar black pepper and how can I get it
Peppercorns grown in the coastal region of India… the ‘Garden of Spice’ as the ancient texts refer to, where Roman trade ships brimming with gold race to port for this mystical pepper …
Nowadays, you can get it on Amazon ;)
Make sure it’s actually from that region… Kerala, or even Sri Lanka is fine.
the knowledge this place offers is never ending... ordering asap
You always make me hungry u/basilpesto and we just ate dinner!
I suggest a lovely creme bruleé to finish.
Mmmmm Flan 😋
We are kinda obsessed with flan and reward ourselves with a tiny serving each evening as a reward for eating low carb all day! Yum!
It’s actually quite easy to make, simple plain flan, then add a nice dollop of dulce de leche … served with a nice cup of moka espresso and a shot of Fernet right after.
Mmmm.