This tapioca is take out from the Grant Bar in Millvale. I took it out of the container and put it in the glass. Eating it reminds me of childhood. If you click the word Tapioca you will learn it’s a starch without much nutritional value.
Here’s the question-tapioca? Yes or no?
I added a piece of mandarin as it looked as if it needed a garnish. I had it for breakfast. They include a couple of half and half shots so I put one in my coffee, not on the tapioca.
There aren’t many places open on Sunday night, late. You’re headed home and stop in to get their #2 Best Seller -To Go. Vinegary Coleslaw and Fries right in between the thick slices of Italian bread.
Primanti Bros. In The Strip District
I took a few pictures while Steve was inside getting the sandwich. We split one. It’s sufficient.
When I go out to eat I like to order something I don’t prepare at home. But I won’t be ordering the Liver & Onions.
It’s a NO for me but when my sister comes to visit and we are across the river at the Grant Bar it’s what she orders. This photo is the Oakdale Diner in Oakdale PA. Their fancy electronic sign keeps changing. I waited until the Liver & Onions in lights flashed back on.
I’ve asked you about flavors and tastes before, food preferences. So which is it? Liver and Onions Yes or No?
Ceiling twinkle lights captured in the spoons. There were four of us at lunch. Even though the waitress brought plenty of spoons, the other three diners demurred and I ate this flan solo.
Two Sisters Vietnamese Restaurant on North Highland Avenue.
At The Square Cafe in Regent Square. Lunch outside with a friend. Grilled Salmon on a bed of Spinach Salad with goat cheese, red onions, and cherry tomatoes.
This is a photo from a July 2010 blog post. Ellen R and I used to teach together.
Ellen in known for the delicious signature cheesecakes she bakes.
When she opened the fridge door (all those years ago) I saw Beer and Cream Cheese and Eggs. I think it was basketball tournament time. I saw the photo tonight and read the 2010 blog post and thought I would repost it and ask you, just like that old newspaper column used to ask interviewees-
What three things can one always find in YOUR fridge?
It seems I always have old condiments, eggs, and butter in my fridge.
The perfect beginning to a lovely birthday dinner.
Greens and beans. “Escarole, Northern Beans, Garlic, Shallots, White Wine, & Parmesan”
My friend V and I shared this delicious appetizer. You might have seen it from our last visit to this restaurant on the Southside, Cucina Vitale. Know it’s cash only, BYOB and reservations are necessary for dinner.
Bon Appetit article
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Wordless Wednesday
French Fries, Pommes Frites, Chips, Fries. These are fresh cut fries, fried to perfection.
The frozen, thinner ones from the freezer have been around since the 1940’s, You can find these frozen fries in plastic bags in the grocery store freezer section and they are served in most diners and fast food restaurants. There is no comparison to fresh cut potatoes, plunged into hot oil, drained and sprinkled with salt.
Sometimes fried twice for that extra crispy exterior and light creamy interior. Soggy and limp is the worst. The type of potato will affect the end result. Russet/Idaho potatoes are mentioned in many recipes and if you want to become a student of types of potatoes click this Guide to Every Potato You Need to Know
Eating fries may clog your arteries and make one fat, but they can certainly satisfy the palate. Some people accompany them with ketchup, vinegar, mayonnaise and slather them with cheese or gravy and even tomato sauce. You’ve probably heard of the famous Pittsburgh Primanti Bros sandwich with the fries and slaw right inside the sandwich. (photo of one here)
Here’s Bon Appétit Magazine’s Kelly Dobkin’s “culinary school method” for fail-proof, perfect French fries Secret to Perfect French Fries recipe
Need less fat, you can bake crispy fries in a 450 degree oven (recipe here)
