The Cantina Cuisine – food talk, recipes and more

So here’s the first part of my report on the food side of things when being on the yearly business trip to the Hamburg harbor and Reeperbahn area (for last Year, see also https://thecantina.starwarsnewsnet....alk-recipes-and-more.10148/page-2#post-310930).

As it has become an institution around here, we started again with a nice restaurant in the Portuguese quarter, the Churrascaria "O Frango". Which by the way, was a great culinary experience!

For starters, we worked though all kind of delicious specialties, accompanied by the obligatory house bread with garlic butter, olives, olive oil and salt.


As there most probably can’t be enough garlic, a soup made of it seems obvious. With a poached egg in it to lend substance and to give something more to chew then just garlic bits. Yummy!


Then came the grilled Chorizo, burning over a flames of fruit schnaps.



On we went with the houses specialty – dark grilled rooster with lots of garlic (of course).


But also the grilled quail with onions and pepper was really delicious!



But in the end it was a cataplana of fish and all kinds of sea fruits – a sight (and taste) to behold!

 

Bring it on!

 

‘Chinese food’ actually is a good keyword to continue last week’s food adventure before heading off again soon to Ho Chi Minh City, to study the south Vietnamese cuisine a bit further. So here we go…



This restaurant we visited on the Reeperbahn is said to have one of the most authentic Cantonese on the menu in my country. And I’m so jealous of @JarJar as he lives most probably next door and can go there every single day if he wants. But at least, I’m doing the stopover once a year.

As we were a bunch of people, we asked the innkeeper to provide us with all kinds of food he could recommend. So he came up with a composition of stuff, that he would also like to eat, very reassuring indeed!

From those 5 pages of the menu card of Dim Sum for starters, we got about 7 different choices with crab, shrimp and garlic being the main theme. There was a fine mix of soft dumplings and deep fried wrappings for a diversified mouth feeling.

The start was made by a so called ‘salad’, which consisted mainly of finely chopped octopus with, of course, chili, garlic and lime.










The main courses were also abundant, keeping up that garlic & chili tradition.

When visiting the Man Wah restaurant, I strongly recommend to go for No. 41: Half a Chinese duck cooked on the bone, lined up with grilled pork belly AND double roasted pork slices.


Another highlight was the beef omasum with black bean sauce.


Of course there were lots of other very, very tasty dishes…



… but next time I will try to skip that bamboo schnaps at the end.

--- Double Post Merged, Sep 28, 2017, Original Post Date: Sep 28, 2017 ---

Well Sir, that isn’t you average run-of-the-mill sandwich. With both ham and bacon, good cheddar, avocado and a fine egg it has become something I want to eat exactly RIGHT NOW. I just had a boring cheese roll and I’m realizing when looking at your creation that I’m not satisfied yet!

So I call yours a ‘Craft Sandwich’ to go with current marketing and product trends. You could easily charge 5.99 bugs instead of 1.79 for it.

Jeez, meanwhile even Craft Cheese and Craft Korn ( a schnaps) have arrived.

 

Danke schön! Now THAT makes me feel any better! Aaargh!