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Favorite greasy food?

seijoed

I just thought I'd throw this out for fun, every single chef I ever knew love greasy
food - mine would be a Swedish tunnbrodsrulle.

It is 1-2 sausages, pan fried or grilled, on a lumpy mash, in a buttered soft thin bread, for you americans
think a tortilla with a little stretch, then mustard, (should be really spicy, like a chinese one), katsup,
onions (raw), maybe some lettuce, relish but really you'd want it with a very mayo rich shrimp salad, roll it
up and fall asleep dreaming of happy unicorns.

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Comments

Mason_Perry_34060

I love corn dogs, Disneyland has a fantastic corn dog.....

And French Fries are a weakness for sure like fast food fries, nothing fancy.

Chris_Young_80640

Donuts, preferably fresh enough to still be hot. Good pizza. Hmmm, at 2am a good kebab or a curry work well for me too. If this trifecta happens in the same night I usually go vegan for, like, 2 weeks.

seijoed

That is a real completely unsanitary UK Kebab right? With extra of the red sauce.

Mason_Perry_34060

I do the opposite Chris, there is one shift at work that eats vegan, and after 2 days of it I have to go home and eat some dead animal.

seijoed

I just did donuts the other day, I think I nailed 6 of them before they even cooled off.

seijoed

@Mason I actually got a friend, I think he is chief of Evergreen Fire Department hooked on better food and plating - We are both really developers, he said he loved the restaurants in the hotel we stayed in in Quito, I said they were all boring as hell hotel kitchens - I am a fairly large guy so I ignored all of the touristy safety regulations and found a few real restaurants, now he's gotten hooked on the idea of plating, real flavor, real dishes

Chris_Young_80640

@Seijoed – While the UK kebab will do, I strongly prefer the quality doner kebabs I could get in Germany. There was, IIRC a decent kebab place in Uppsala that I would visit after far too much drinking. Since the drinking made me broke, a cheap meal was essential.

seijoed

@Chris - Ah, Uppsala isn't good enough for the essential Kebab that became Scandinavian - I think the possibly ever best one you can have is in Hotorget, Stockholm

seijoed

That Doner is actually not that hard to replicate sous vide, I do gyro as well.

Chris_Young_80640

So I had to look up Hotogret, and I came upon this:

http://www.eurocheapo.com/blog/stockholm-hotorget-food-court.html

The author, of course, has no idea what he's talking about. There is no such thing as a "customer-friendly Systembolaget".

seijoed

It actually is - they do a list, keep wines on hold, import and work more like a wine store here in the US, it is a place my dad likes

- That said, no it is still a pretty boring gubernment store.

It is one of those large infusion of immigrant markets I love - rude people, off the market stuff, really nice greens market in the summer.

Chris_Young_80640

Long overdue for a visit to many friends in Sweden, I'll have to check it out.

seijoed

I've been an expat since 97, I miss it every now and then, then I go back and work for a few weeks and I don't miss it that much...

Chris_Young_80640

Funny, I lived there in '97. Enjoyed being a student there, wouldn't want to work there.

seijoed

Heh

No neither would I. My brother is a neurosurgeon and still lives there, he does a lot of work in carcio structuring and development of cell structures. I also think he works with brains which scares me.

Chris_Young_80640

Mmmm, brains. Delicious brains.

seijoed

Can we do a head cheese sous vide class?

Chris_Young_80640

I will, at some point, do the recipe and demo for the pig's head terrine as I prepared it at The Fat Duck. Best recipe I know of, and has a clever technique that incorporates gellan gum.

seijoed

Tounge - would be another fun one.

seijoed

It is christmas food to me

Mason_Perry_34060

@Chris if you're craving brains I have some special zombie ammo....

Chris_Young_80640

@Mason – Bring it...

seijoed

@Mason so do I, not to mention Hornady

Chris_Young_80640

Hmmm, I do wonder why there aren't more women on the forum...

Grace_95227

@Chris, maybe some dessert pictures / recipes would help tip the balance

@Susan_Fox you've a sweet tooth?

seijoed

@Grace

Grace_95227

@Seijoed - there you go, I'm sold! Have been wondering how to do them sous-vide...

seijoed

This looks interesting.

http://www.consumedgourmet.com/2011/10/low-temperature-sous-vide-cheesecake.html

Grace_95227

@Seijoed, @Chris, @Mason_Perry - on the topic, my current greasy guilty pleasure is proper fries... like those at Le Relais de Venice / L'entrecote. Or a sweet potato version.

lelferreira

As a good brazilian, i just love "acarajé". It came from Africa, and is one of our national signature dishes from the Northeast of the country.

It is kind of a fritter (don't know the exact word in english) made from black eyed peas and deep-fried in "dendê oil" (I think you call Palm Oil) stuffed with "vatapá" (paste made with bread soaked in coconut milk, cornmeal, ginger, chilli, peanuts, cashew nuts, coconut milk, onion, tomato and palm oil), "caruru" (stir-fried okra), dried shrimp and tomato and onion salad.

Here are some photos of it.