That steak is served a bit like what I tried in Hungary, back in the early 1990's. It was a pork chop, fried and served with an egg on top. Some gravy and a kind of wheat knöden on the side. Tasted good.

For me, I had this pigs liver pate kind of thing. Something that are national to Denmark. Served warm on top of sourdough rye bread.

Today, I made a peperoni sandwich. Some say it is a pizza sandwich....
It is filled up with salad, and then sprayed with a lot of sour cream dressing on the salad. (dressing not in picture)
Once I sat down to eat, I remembered that I forgot all about tomato's.

Anyway. Took a couple of pictures of the process.

That looks awesome!

chrismeyer6 wrote on 2020-12-07, 19:42:

That looks awesome!

If it is the sandwich, then yes, it is so good. And fairly cheap to make. Just buy one pizza dough, one pack of peperoni, a bag of precut salad of personal likening, a cucumber and some dressing. And dont forget about the tomatos. 😁 Make it as I have shown, baking it with the peperoni only (you can add cheese if you like) and after it is baked, then fill it up just the way you prefer it. Baking time is "when it is done" and temperature is 200 degree celcius. I have no idea if this type of sandwich is known in USA, however we have had the option of buying it in a pizza restaurant since the mid 1990's (94/96) here in Denmark.

You can also ask the local pizza maker, if they are willing to do it. (You wont regret it)

Sounds yummy to me. If you where to add cheese and sauce it would be a calzone here in the states.

chrismeyer6 wrote on 2020-12-07, 19:59:

Sounds yummy to me. If you where to add cheese and sauce it would be a calzone here in the states.

That you can buy as well here in Denmark. It is with ham though. Sandwich or pizza sandwich, is without any tomato sauce that usually go on pizza. However you can buy these sandwich with peperoni, minced beef, ham or cubes of chicken. Some have even gone further and made them with kebab meat. With kebab it is really a strange thing. It is a mix between a tomato sauce free calzone and a dürum.

Speaking of calzone. Then they are usually served without tomato sauce inside, however you get it on the side, and you need to add the amount you prefer on your own.

Same here calzones are normally with ham here and the sauce on the side. But most pizzerias will put what ever you want in one. The place by my house mixes in just a very small amount of tomato sauce in their cheese mixture. Being able to experiment and play around with food And cooking is one of the main reasons I love working as a line cook.

chrismeyer6 wrote on 2020-12-07, 20:35:

Same here calzones are normally with ham here and the sauce on the side. But most pizzerias will put what ever you want in one. The place by my house mixes in just a very small amount of tomato sauce in their cheese mixture. Being able to experiment and play around with food And cooking is one of the main reasons I love working as a line cook.

Now that is a great idea with mixing in a tiny bit of the sauce. You are a cook? Sweet.
Personally I never ever eat any type of cheese at all. I just dont like it, and I dont even eat any form of skyr or youghurt.
The closest to cheese that I consume are sour cream, and preferable the type with 38% fatt and made from organic milk.

It is just, I get this physical reaction from cheese, in were my whole body just scream at me, telling that it is wrong.
Also, if I smell cheese. Then the dominant smell is a mix of stomach acid and black mold from under the roof or basement.
I asked around, and it is the exact same physical response that a muslim gets from pork.

Yet I can substitude cheese. Like a lasagne sauce is something I would make with butter, flour and whole fatt milk.
Butter heated up, flour wispered in to the point of mortar thickness and then slowly wisping in milk and heating up.
Add tons of nutmeg and lots of black pepper. Taste the sauce, while salt and a tiny bit of sugar is added.
And then I make this minced beef/tomato/redwine/garlic/other-things-sauce as well, to add as a layer as well.
Is that meat stuff called bolognese or something? I cant really find out what real authentic bolognese is, so I have
crafted my own personal recepie without reading up on any recepie at all. Just followed what people have talked about.

Who need to strictly follow recepies anyway, except for cake.

My family has owned numerous restaurants for longer than I've been alive and I'm going on 34 years old. I've work at the restaurant my grandparents own as well as the one my parents owned. Sadly my parents lost their restaurant to super storm Sandy. After that I went to work for my pastors construction company and then my mom went to work for her brother to run and revamp his kitchen and then in 2016 I went back to work there as a line cook and still work there but laid off currently due to covid. But cooking and food is deeply engrained in me as well as my family it's one of my biggest passions. My wife is an excellent home cook and a superb Baker. Most of what I cook tends to be based on Italian, Portuguese, and Puerto Rican foods since our families are of those backgrounds. We tend to use recipes as suggestions and kinda put our own twist on things. The only thing we really follow is with bread and baked goods.

Greek supper from Sunday (wasn’t great)

Jamaican brown stew short ribs (which was excellent)

chrismeyer6 wrote on 2020-12-07, 21:34:

My family has owned numerous restaurants for longer than I've been alive and I'm going on 34 years old. I've work at the restaurant my grandparents own as well as the one my parents owned. Sadly my parents lost their restaurant to super storm Sandy. After that I went to work for my pastors construction company and then my mom went to work for her brother to run and revamp his kitchen and then in 2016 I went back to work there as a line cook and still work there but laid off currently due to covid. But cooking and food is deeply engrained in me as well as my family it's one of my biggest passions. My wife is an excellent home cook and a superb Baker. Most of what I cook tends to be based on Italian, Portuguese, and Puerto Rican foods since our families are of those backgrounds. We tend to use recipes as suggestions and kinda put our own twist on things. The only thing we really follow is with bread and baked goods.

Nice....
If you want me to send you a couple of recepies to try out, then I will do it. They will be Danish ones, and if you find them interresting, then perhaps do an southern european twist to them.

I never learned to cook at home, as my mother is one of those people, that thinks that only she can do stuff right. And she never was able to cook and explain it at the same time. So I have learned to cook, by watch and observe every step people do in the kitchen, and just learn by standing and never participate. Then trying it out for my self later on. So I might be the best trainee that someone can find, as I will never ask, before the food is ready and never stand in anyones way in the kitchen. 😁

Anyway... If you want, then I can send you a couple of recepies. They will be the easy ones.

ragefury32 wrote on 2020-12-08, 05:59:

Greek supper from Sunday (wasn’t great) […]
Show full quote

Greek supper from Sunday (wasn’t great)

9DF7A9B4-02B0-4F01-B2FB-6CECAEF6B322.jpeg

Jamaican brown stew short ribs (which was excellent)

81AE051E-790E-47A6-8E13-6482490EABFD.jpeg

Holy smokes, that Jamaican short rib, looks fine. 😜

brostenen wrote on 2020-12-08, 11:15:

Nice.... If you want me to send you a couple of recepies to try out, then I will do it. They will be Danish ones, and if you fin […]
Show full quote

chrismeyer6 wrote on 2020-12-07, 21:34:

My family has owned numerous restaurants for longer than I've been alive and I'm going on 34 years old. I've work at the restaurant my grandparents own as well as the one my parents owned. Sadly my parents lost their restaurant to super storm Sandy. After that I went to work for my pastors construction company and then my mom went to work for her brother to run and revamp his kitchen and then in 2016 I went back to work there as a line cook and still work there but laid off currently due to covid. But cooking and food is deeply engrained in me as well as my family it's one of my biggest passions. My wife is an excellent home cook and a superb Baker. Most of what I cook tends to be based on Italian, Portuguese, and Puerto Rican foods since our families are of those backgrounds. We tend to use recipes as suggestions and kinda put our own twist on things. The only thing we really follow is with bread and baked goods.

Nice....
If you want me to send you a couple of recepies to try out, then I will do it. They will be Danish ones, and if you find them interresting, then perhaps do an southern european twist to them.

I never learned to cook at home, as my mother is one of those people, that thinks that only she can do stuff right. And she never was able to cook and explain it at the same time. So I have learned to cook, by watch and observe every step people do in the kitchen, and just learn by standing and never participate. Then trying it out for my self later on. So I might be the best trainee that someone can find, as I will never ask, before the food is ready and never stand in anyones way in the kitchen. 😁

Anyway... If you want, then I can send you a couple of recepies. They will be the easy ones.

Absolutely I'd love to try new recipes!

chrismeyer6 wrote on 2020-12-08, 14:00:

brostenen wrote on 2020-12-08, 11:15:

Nice.... If you want me to send you a couple of recepies to try out, then I will do it. They will be Danish ones, and if you fin […]
Show full quote

chrismeyer6 wrote on 2020-12-07, 21:34:

My family has owned numerous restaurants for longer than I've been alive and I'm going on 34 years old. I've work at the restaurant my grandparents own as well as the one my parents owned. Sadly my parents lost their restaurant to super storm Sandy. After that I went to work for my pastors construction company and then my mom went to work for her brother to run and revamp his kitchen and then in 2016 I went back to work there as a line cook and still work there but laid off currently due to covid. But cooking and food is deeply engrained in me as well as my family it's one of my biggest passions. My wife is an excellent home cook and a superb Baker. Most of what I cook tends to be based on Italian, Portuguese, and Puerto Rican foods since our families are of those backgrounds. We tend to use recipes as suggestions and kinda put our own twist on things. The only thing we really follow is with bread and baked goods.

Nice....
If you want me to send you a couple of recepies to try out, then I will do it. They will be Danish ones, and if you find them interresting, then perhaps do an southern european twist to them.

I never learned to cook at home, as my mother is one of those people, that thinks that only she can do stuff right. And she never was able to cook and explain it at the same time. So I have learned to cook, by watch and observe every step people do in the kitchen, and just learn by standing and never participate. Then trying it out for my self later on. So I might be the best trainee that someone can find, as I will never ask, before the food is ready and never stand in anyones way in the kitchen. 😁

Anyway... If you want, then I can send you a couple of recepies. They will be the easy ones.

Absolutely I'd love to try new recipes!

Sorry for the late reply. I have send you two recepies through PM.

I saw the messages thank you I can't wait to try them!

chrismeyer6 wrote on 2020-12-11, 15:55:

I saw the messages thank you I can't wait to try them!

Hope they are well explained.... 😀

Just had a sort of 1950's dinner:

Old Bay chicken and caesar salad.

Makes me wish crabs weren't so crazy expensive here, though.

Some say quater pounder.... I say half'o pounder. 😁 😁 😁 Had two of them for dinner. (Yup, one pound of meat for dinner)

That burger looks good. Yes they were both translated perfectly once the craziness of the holidays are over I'm definitely going to be making them.

Beef and vegetables in a home made curry sauce. Turned out delicious poured over the fresh pot of fluffy rice!