Red Mosquito

Jorge wrote:Fried chicken and waffles. I've had each component individually but never together as a single dish. Seems like a lot.

It generally is a lot. In theory the flavors go well together, but here in the US it is usually a brunch thing. It is always way to heavy to eat between 10 and 2 on a Sunday, I have yard work to do.

There is a chicken and waffles truck that comes to my work, and they make an amazing hot honey chicken sandwich, with the bread being waffles.

that sounds delicious

E.H. Ruddock wrote:

Jorge wrote:Fried chicken and waffles. I've had each component individually but never together as a single dish. Seems like a lot.

It generally is a lot. In theory the flavors go well together, but here in the US it is usually a brunch thing. It is always way to heavy to eat between 10 and 2 on a Sunday, I have yard work to do.

Yeah those too things our weigh to heavy two eat in won sitting.

Tapioca. No actual clue what it is

yorkshire pudding

vegemite

pone

tamales

I don’t know if this counts but I am desperate to try Beef Wellington and I’ve never found it in person. It probably wouldn’t be great in the US anyway I guess but I saw a video of one from a Michelin star restaurant in the UK that was stuffed with foie gras and I’ve dreamed about it ever since

You could try making it. I've never had it either but it doesn't seem super complicated

Well, maybe not the foie gras version

Seems kinda tricky to be honest. And I can understand not wanting to experiment with a cut as expensive as eye fillet.

Jorge is rich meme etc.

LoathedVermin72 wrote:I don’t know if this counts but I am desperate to try Beef Wellington and I’ve never found it in person. It probably wouldn’t be great in the US anyway I guess but I saw a video of one from a Michelin star restaurant in the UK that was stuffed with foie gras and I’ve dreamed about it ever since

There’s a restaurant the next town over from us that used to have it on their menu. (It may still be on there. We’ve not been in quite some time.) We tried it years ago. It was good. Quite delicious, actually, but I don’t know that I’d ever choose to have it again over a good filet or ribeye.

Ello Sailor wrote:Seems kinda tricky to be honest. And I can understand not wanting to experiment with a cut as expensive as eye fillet.

Sounds like it's that or nothing. Could be a fun project

we probably make it about 2x a year...my wife is better at it..we generally just make 2 individual ones rather than a large one

Jorge wrote:"Lobster bisque"

It's like a soup?

Is this via Elaine on Seinfeld?

Gabagool

Farmer John wrote:Gabagool

Tried it for the first time this year, it's delicious. Kind of like a fattier prosciutto

Actually, gabagool would probably be incredible in a beef wellington