Big crowd today for MEAT IN THE HEAT. It was 30+ degrees C but thanks to the awning, it felt like 29.
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| MEAT IN THE HEAT |
In my opinion, the hit contribution was Fernando's pico de gallo. It was better than any I have ever had in a restaurant. I could eat that everyday. I did not get a picture of the pico de gallo.
It's stressful posting about this stuff because I don't remember what everyone brought and I don't want to minimize the contributions of people who brought random sausages. So let's just accept that there are always a bunch of sausages at Meat Thursday. I won't describe them but that doesn't mean they aren't important.
The other standout offering was Isaac's braised pork. He was describing the process but I was only half listening. It was hot - so I had to conserve my ear energy. From what I recall, it was a like a spare-rib braise (sugary soy sauce). Anyhow, it was good. But the slicing style has room for improvement. We had to find scissors to portion up the large slices.
Someone brought chips made of chocolate. Harry told me they were chocolate, which was helpful because I thought they were pepperoni slices due to my colour blindness.
You can peruse these pictures Gary took for a better feel.
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| Big crowd. |
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| The pico de gallo in in the nearly empty bowl. |
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| Chocolate "chips" survived the heat pretty well! |
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| These pineapples will burn John's mouth nicely. |
