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What are you eating for dinner tonight?

Zapatta
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STANDY STANDY
After I have done my 3 or 4 days of chevapchichi. Spent a bit of time in Belgrade in 2006 and had a chevapchichi place for lunch most days. 馃グ

Had a taxi driver that took me to a burger place late one night where they mixed (pork IIRC) mince and cheese and then they cook it. Was the best burger.
Aaaaaaah "膷evap膷i膰i", balkans most popular meal. Best ones you can find are in Bosnia, its like their national treasure. 馃グ
 
Stewart A
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Zapatta Zapatta
If you ever visit Zagreb, Croatia I will be very pleased to take you out for burgers. Place is called Submarine burgers.

Thank you for the offer. Perhaps sometime when international travel is, once again, more common place and we are not as restricted. Although, isn't Croatia one of the countries that welcomes a US passport? Croatia is definitely on my bucket-list of places to experience! 馃憤
 
Zapatta
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Stewart A Stewart A
Thank you for the offer. Perhaps sometime when international travel is, once again, more common place and we are not as restricted. Although, isn't Croatia one of the countries that welcomes a US passport? Croatia is definitely on my bucket-list of places to experience! 馃憤
Yes, your passport is welcome and you should definitely come here!
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You should see our local cusine ::stirthepot::
 
Archer
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Made a roasted cauliflower soup with wonderful spices a few days ago...

 
STANDY
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Garlic and Sujuk sausage pizza.....
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STANDY
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chanbar chanbar
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roasted pork shoulder with root vegetables


The pork looks a touch under done for me.

( being a ex-butcher the risk of eating under cooked pork can be Trichinosis )
 
chanbar
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The pork looks a touch under done for me.

( being a ex-butcher the risk of eating under cooked pork can be Trichinosis )

Cooked to a beautiful 145 degrees, the pork can be a bit pink in the center. I grew up in the commercial kitchens and trained under my dad who was a chef (retired) for 40+ years.

Note, i only do this with nice clean roasts and such. i will not eat ground pork with a slight of pink as that is asking for trouble due to a higher risk. Back in the days, pork was always suggested to be cooked until it is pale gray (they use to suggest beef cooked like this as well). officially the USDA changed their stance back about 10 years ago based on a temperature.
 
BlackTalon
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I side with chanbar on this. Chops, roasted shoulders, etc. should have a little bit of pink, unless the source is questionable. Dry pork is not good.

Thankfully I am not an ex-butcher though, so it looks like I would not be at risk for trichinosis 馃榿 On a more serious note though it has been a non-issue around here for decades.
 
STANDY
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Just looking out for fellow members 馃槈
 
BlackTalon
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Just looking out for fellow members 馃槈
Well just imagine all of the widows selling vintage Speedmasters and Connies for a mere fraction of the current values...
 
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