crappy

Roast Pork Butt Sandwich (Gebratene Spanferkelkeule Mit Brot)

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This  sandwich is as German/Austrian as can be.
Roasted, juicy, tasty pork, rustic bread, good mustard and the pan jus from the roast.
End of story 🙂
Now, if this would be a typical, old-fashioned “American Style Sandwich”, it would probably be as follows:
Tasteless, soft, soggy wonder bread or a tasteless, soggy burger bun, topped with shredded, completely over-cooked pork (better known as “Pulled Pork” around here), limp lettuce (hot meat and lettuce, what else to expect?), pickles, onions, ketchup, mustard, oceans of crappy BBQ sauce (most of the commercial ones are crap, as well as many “Home Made” BBQ sauces, what with the artificial “Smoke” most of them contain),  crappy yellow cheese substitute (pre-sliced American “cheddar cheese” anyone?) and probably another 5 fillers to make the sandwich 5 inches tall, all served with limp fries (sadly, more often than not) and even limper (probably not a word 🙂 ) cole slaw.
If this all sounds negative, it is not meant to be. I just want to point out the fundamental different opinion Americans and Germans/Austrians have to what constitutes a great sandwich. Mind you, I am a bit of an old school fart, the kids in Germany and Austria, as well as kids in the rest of the world, nowadays’ all eat mostly the same soul-less stuff . 😦
I myself enjoy both approaches to a good sandwich, having lived in America for so long and gotten used to it and able to enjoy it on countless occasions.
You’ll find many instances of the “American Style Sandwich” approach to sandwiches on the pages of ChefsOpinion. However, when it comes down to it, the sandwich of choice for me would always be the simple variety with few but impeccable ingredients instead of the “American Style Sandwich” :
“It was the best sandwich I ever ate ! – it was so big I couldn’t even finish it” .
Of course, most of the bad stuff will be found at the fast food temples, who sell Billions of sandwiches every single day.
But thankfully, there are also many restaurants and shacks out there who will serve you a truly wonderful sandwich, made of quality ingredients, properly prepared and reasonably priced 🙂
And there you have it !
Different approaches to one final result – a well-loved sandwich 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Sandwiches  on  ChefsOpinion
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Click here for more  Pulled Pork  on  ChefsOpinion
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Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

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Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

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Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

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Roast Pork Leg Sandwich (Gebratene Spanferkelkeule Mit Brot)

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lightly toasted sourdough bread, whole grain Maillard mustard

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Lazy Udon

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Throughout all the years I have spent in the food-industry, I came across many folks who proclaimed their jealousy about the fact that I, as a chef, eat better than anybody else they know.
Reading private food blogs, one would assume that this might be the case not only for chefs, but also for food bloggers, since most of the food published at least looks better than what shows up daily on the average household’s table.
While some bloggers are fortunate enough to eat the high level food they publicize on their sites at all times, most of us less fortunate bloggers neither have the time,the money nor the desire to eat gourmet meals for breakfast, lunch and dinner. In my own case, I usually prepare food that is (in my opinion) fit to publish about every other or every third day,  including down to earth comfort food. The rest of the time, I eat the same simple food as most other folks do, although probably prepared with a bit more love and interest in the end result as most home cooks (or chefs at home) will muster day-in and day-out. This however does not mean that the food I don’t publish is poor or crappy.
The meal I had for lunch today is just such an example. I prepare similar noodles quite often, using slightly different ingredients such as different pasta, different veggies and different seasonings (although the seasoning used here is pretty standard for my “Lazy Noodles” dishes). 
At once extremely simple, easy to prepare and cheap, it is at the same time pretty to look at and super yummy. If prepared with love and attention to detail, food like this does not have to hide itself behind any “gourmet” food 🙂
Not that I want to eat like this all the time, but in reality, food like this makes perfect sense as alternative to the high-end stuff.
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Bon Appétit !   Life is Good !
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Click here for  Kecap Manis Recipe  on  ChefsOpinion
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Click here for more Udon  on  Chefsopinion
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Lazy Udon

Lazy Udon

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Lazy Udon

Lazy Udon

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” Why would anyone EVER EVER EVER use those crappy pre packaged corn taco shells ???? Yeesh !!! “

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Dear Friend’s
In response to my post :  ”  Tacos Al Camaron ” ,
the following esteemed comment was posted by a young lady who obviously knows and loves her food and with whom I basically wholeheartedly agree :

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”  Why would anyone EVER EVER EVER use those crappy pre packaged corn taco shells???? Yeesh!  “

Dear Friend’s
In response to my post : ” Tacos Al Camaron ” ,
the following esteemed comment was posted by a young lady who obviously knows and loves her food and with whom I basically wholeheartedly agree :
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” Why would anyone EVER EVER EVER use those crappy pre-packaged corn taco shells???? Yeesh! “

Whilst I agree with the reader that freshly made tacos are (usually) a tremendous improvement over ready-made products, my reply below should help to clarify a bit about how and why I enjoy food the way I do and most of all, how and why I choose the content I put on my Blog :

Dear disgusted reader of ChefsOpinion. First, let me assure you that I agree with you inasmuch that ” freshly made anything” is usually better than crappy ” store bought anything “.

Although I am in no way an expert on Mexican food, I’d like to tell you that I lived for a year in Mexico while I was married for the first time, back in the seventies.
Then In the early 2000’s, I went back to Mexico, where I was in charge of the food operation’s (at the same time) of three high-class boutique hotels, as well as one five-star Westin hotel and one four-star Sheraton hotel, all in the Yukatan, Mexico.
I am a huge fan of Mexican food and have certainly had my share of the good, the bad and the ugly.
I have had the finest tacos in the best restaurants and in the grimmest joints and at any place in between.
I have taught hundreds of cooks and thousands of culinary students about tacos, tortillas, flautas, burritos, you name it, I’ve done it.
However, when it comes to ChefsOpinion, I try to have a good time with like-minded folks who “GET IT”.
Good food is what we enjoy to eat; What is practical at the moment, what makes economic sense and what’s the best you can do whilst your time is extremely limited.
What I try to do on my blog is to share and discuss food and food-related issues with a broad range of folk’s, from culinary students to hobby cooks to perfectionists.
Also with old warrior’s like myself, who have seen it all and done it all, who are maybe just a bit more tolerant to situations where we must substitute with a lesser ingredient for some reason, or when we are just too damn exhausted to move another finger.
If I had a choice I would eat and drink only the best, freshest, most refined, most exquisite food and drinks available.
While I was privileged to live in that ideal world for most of my professional life, there were and there are situations when a sudden lust for a specific food or drink can sometimes require a quick fix just to take care of that overwhelming craving.
I have been immersed in this wonderful world of food service for 45 years. I have been in charge of meals for kings and queens, heads of states, the famous and not so famous. I am certainly aware of quality and perfection for which we should strife whenever possible. However, at this point in my life, I have just started a new job which keeps me away from my home for 11 hours. I live alone with my dear dog Bella, so before I take off for work at 5.00 am, there are already two solid hours of me getting ready for work, taking care of Bella for an hour, walking her, playing with her, trying to keep her from chasing the neighbors cat’s, etc.
When I come home at 5.00pm, my first priority is to take Bella for a long walk.
Then on to take care of the blog, usually for about three hours. Then cooking dinner, taking pic’s of the food for the next post, enjoying dinner, cleaning the kitchen, walking Bella for another hour. By the time I finally get to rest it is usually 12.30 am.

So then, please, forgive me for using pre-made tacos (They were actually very good, all things considered). The folks who will use the pre-made stuff will enjoy a quick and easy to follow food inspiration. The folks who are a bit more dedicated to only the best will no doubt spent the extra time and effort to produce awesome fresh tacos.
Hopefully, in the end, “Life is Good” for everybody. 🙂

So then :
Why would anyone EVER EVER EVER use those crappy pre-packaged corn taco shells???? Yeesh!

Because sometimes………

P.S.
Have you noted the store bought! mayo in the picture ? Yeesh! 🙂
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