BYO Lunch

[Quickstatus]

Ive decided to do a batch of lamb and barley soup - broth style.
Plus an apple.

 

[Quickstatus]

This is a better picture.
View attachment 150284

Isnt that a definition of a bog standard roll?

 

[Pushka]

Isnt that a definition of a roll?

Not a Vietnamese roll. That’s like calling a croissant a cake. It’s all about the flavour and texture. Read Blackcat20’s wiki link for the story. It is not your normal roll if you purchase it from a good Vietnamese bakery.

 

[blackcat20]

Not a Vietnamese roll. That’s like calling a croissant a cake. It’s all about the flavour and texture. Read Blackcat20’s wiki link for the story. It is not your normal roll if you purchase it from a good Vietnamese bakery.

The place near us does a fantastic one; pate, fresh crispy pork, cucumber, carrot, chilli and mayo. Majorly missing them at the moment given I cant eat them.

 

[Quickstatus]

Isnt all pork cooked to "well done"

 

[Pushka]

The place near us does a fantastic one; pate, fresh crispy pork, cucumber, carrot, chilli and mayo. Majorly missing them at the moment given I cant eat them.

Sounds wonderful. A genuine one always has pate. And it’s the delicate use of spice and the sour, salty, sweet, hot flavours that define an authentic one. And the pork has to be sliced very thinly. And just a tiny crunch of the crackling.

 

[Pushka]

Isnt all pork cooked to "well done"

It’s the pate that’s the issue for BC.

 

[Quickstatus]

Is the pate an integral part in a Vietnamese crispy roll?

 

[Pushka]

Is the pate an integral part in a Vietnamese crispy roll?

It is in most and it adds that flavour of salty. But of course you don’t have to have it.

 

[love_the_life]

Isnt all pork cooked to "well done"

I would hope so as I prefer it that was but it's like many dishes now and they've found that medium is OK, still with some pink. I don't like the fashion of rare poultry at all.

 

[Pushka]

I would hope so as I prefer it that was but it's like many dishes now and they've found that medium is OK, still with some pink. I don't like the fashion of rare poultry at all.

I just don’t understand that new trend. In my day no pink juices in pork or poultry. Now, it’s duck that looks almost raw, pork that’s almost that jellified look, - apparently husbandry is better controlled these days but I just don’t like that flavour. I do like pate though, especially Maggie Beer with the sweet jam jelly glaze.

 

[Milboo]

I'd just ask for no pate! It is what I do anyway as I don't like the flavour!

 

[blackcat20]

I'd just ask for no pate! It is what I do anyway as I don't like the flavour!

You're still supposed to avoid all salad bar, and most of the filling is pre-prepared and in a bain marie which is a no-no.

 

[Pushka]

You're still supposed to avoid all salad bar, and most of the filling is pre-prepared and in a bain marie which is a no-no.

And in this heat that’s a good idea. And listeria seems to be around more recently, either that or it’s another media beat up.

 

[blackcat20]

And in this heat that’s a good idea. And listeria seems to be around more recently, either that or it’s another media beat up.

I avoid some things more seriously than others. I've got no issue eating some cheeses you are meant to avoid if I open them fresh. Same for olives etc. Don't purchase them from the deli though. Also wont go near sushi.

 

[JohnK]

Isnt that a definition of a bog standard roll?

Looks that way to me.