What Are You Eating?

Looks like smoked gouda...
:)

Not very punk, sort of like a drum circle.
;)

That being said, it does look quite tasty, and certainly a good lunch.

It's like lunchables for adults, even got a juice box.
😁
 
Mossback said:
Looks like smoked gouda...
:)
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It was a white truffle infused cows milk soft Italian cheese with an ash rind. We guessed on what kind of ash it might be. Yeah it was damn delicious. The other was like a manchego but not quite so dry. I’m not much of a wine drinker usually (it tends to make me sleepy and give me a headache) but the Tempranillo he brought washed it all down pretty easy, too. I did enjoy that wine. Made me feel like I was in a Hemingweiner novel er sumpin.

Mossback said:
Not very punk, sort of like a drum circle.
;)
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Oh boy, we may have an undercover junior deputy detective of the punk rock police on the board. Ha 😁

goinoregon said:
well, if the other dad brought that stuff, i would invite him along again !
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The old waders I set him up with leaked like a sieve. I did warn him I wasn’t sure how bad they were. He didn’t complain which I appreciated and may invite him back. Maybe for something with less gear and crap involved like a summer blue line. And maybe next time my wife won’t keep him up late the night before feeding him bourbons and so the deli at Met Market won’t close and he can actually make the mortadella sandwiches that I WAS PROMISED!!
 
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Running errands with the kids, hit up Hangry Joe’s. Can’t eat like this all the time but I can recommend it! I do love a good chicken sando and this one’s up there. Got wings for the kids; massive wings and I’m too stuffed to even try them.
 
Bluefish Filet .jpg
Grilled fresh-caught bluefish filets, with a cilantro-lime vinaigrette. We have to wait a few more weeks for our local farm to have their own sweet corn, so tots stood in for the starch. Lots of people think that bluefish is too "fishy", or that it takes some work to make it palatable, but all I do is bleed the fish right away and get it on ice soon afterwards and it comes out great. Just rubbed some olive oil to keep it from sticking on the grill, sprinkled salt and pepper on it and grilled it skin-side down for about 10 minutes. Good fighters (this one jumped a few times and made some nice runs) and tasty - since we don't have salmon here in Jersey, this is a good substitute.
 
East Coaster said:
View attachment 157789
Grilled fresh-caught bluefish filets, with a cilantro-lime vinaigrette. We have to wait a few more weeks for our local farm to have their own sweet corn, so tots stood in for the starch. Lots of people think that bluefish is too "fishy", or that it takes some work to make it palatable, but all I do is bleed the fish right away and get it on ice soon afterwards and it comes out great. Just rubbed some olive oil to keep it from sticking on the grill, sprinkled salt and pepper on it and grilled it skin-side down for about 10 minutes. Good fighters (this one jumped a few times and made some nice runs) and tasty - since we don't have salmon here in Jersey, this is a good substitute.
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I like blackened bluefish.
 
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