Don't worry, both these delicacies are beyond restaurants. You have to go classy and eat at the finest greasy spoon cafes to find such things. Even there you'd be hard-pressed to get a crisp butty.
Went to the new restaurant in town tonight and ordered a carryout. Cheeseburger and waffle fries for $6.90. I enjoyed it very much.
Well yes, but we don't really include the butter. What I mean is butter goes on, but we never state it as part of the ingredients. The most you'll get if you're having one of these made for you is, "Do you want it buttered?" but we'd never say, "Can I have a butter crisp butty, please". It's just a crisp butty, butter optional. Crisps are great on any sandwich. Literally any. I like ham, sweet chilli sauce and crisps.
Feeling fancy. Just made some homemade turkey meatballs with stirfry veggies and rice. For desert, applecrisp (just popped in the oven) and one of my fancy teas
Making food for a few days. Pork center cut side ribs chopped and pan fried, then boiled with pickled mustard greens, mushrooms, whole black pepper, and onion. This makes a very interestingly sort of sour soup that sounds gross unless you try it. A lot of good complementary flavor. Also steaming a nice White Sea Bass fillet over green onions and garlic cloves with a Chinese fish soy sauce drizzled periodically, as usual. Served over white rice. Stir frying baby bok choy in a sweeter soy sauce and garlic with a little butter. Should give me a few days worth of dinner, but a lot for dishes for tomorrow...
What's the name of your cooking show? Yesterday I had two hot dogs without buns and a cheddar and onion pita half.
I tried to make strawberry teokbokki, but I didn't boil the jam long enough and it didn't stick to the teokbokki as much as it should have. Oh well, next time.
Chicken breast stuffed with asparagus, provolone cheese and sundried tomatoes. Served with a cauliflower-root vegetable puree. Yuuuummmmm!
Not for tonight, but for today, which also counts for tonight so, potato - p'taytoe. I helped my mother make stuffed tomatoes, eggplants, zucchinis and peppers in hopes I learn at least some basic cooking skills upon more complex dishes that can never taste the same (meaning "just right") if you are not taught by the cook herself. I fared well I think. She only yelled at me once. I learned how to gut an eggplant though like a pro.
