If it didn't have calories, right now I would eat...

Ravenspurn wrote: »

Gravad Lax Croque Madame with Vintage Gouda and Parmigiano-Reggiano, and a Parmigiano-Reggiano Garlic Béchamel on Sourdough Brioche.

890 kcal... Good for days when I have earned over 600 kcal from Excercise.

good god...no wonder were all fat🤣🤣

corinasue1143 wrote: »

Ravenspurn wrote: »

Gravad Lax Croque Madame with Vintage Gouda and Parmigiano-Reggiano, and a Parmigiano-Reggiano Garlic Béchamel on Sourdough Brioche.

890 kcal... Good for days when I have earned over 600 kcal from Excercise.

Where can I get this?

I can give you the recipe if you wish, it's not difficult

If you cannot get your hands on Gravad Lax (Salt Cured Salmon):
Per 100g fresh Salmon, 2 whole peppercorns, 2g salt, 2g Brown sugar, little hacked Dill, 1 tsp Lemon Juice.

Toast the peppercorns on a medium hot pan for 1-2 mins until aromatic.
Crush in a mortar.
Mix the Salt, Sugar, Pepper, Lemon, and Dill
Slice the Salmon thin (1-2mm).
Layer out onto a plate. and and cover with the Salt mixture.
continue layers until completed, and cover with clingfilm, set in refrigerator 30 mins to 1 hour.
Remove from salt solution and pat dry. The Salmon will last 3-4 Days in Fridge.

4 Slices Vintage Gouda, or other low melting point Cheese such as Emmental.
25g Parmigiano-Reggiano, or other flavourful hard Sheep Cheese (sliced thin)
4 Slices Gravad Lax
1 Egg Yolk.

(Béchamel Sauce)
1 tbsp T65 Flour or All Purpose Flour
15g Butter + 25g for Frying
100ml Milk
15g Parmigiano-Reggiano

2 1cm thick slices of your favourite bread.
Make a hole in one.

Make the Béchamel Sauce
Combine Butter and Flour over medium low heat, and sweat for 1 minute, add milk slowly whilst whisking, add Parmigiano-Reggiano, set aside.

Create the sandwich starting hole side down, then Gouda, Parmigiano-Reggiano, Salmon, Parmigiano-Reggiano, and Gouda, finish with the solid Bread.
Heat Butter in a Medium Frying pan, fry for 1-2 minutes intil browned.
Flip, layer on the Béchgamel, place under medium Grill for 1-2 minutes.
Separate Egg, and place Yolk into the Hole, break the Yolk, and place 1-2 drops Tabasco (if you wish).
place under Grill for 1 minute.

Serve.

just_Tomek wrote: »

Going way back to the first post. This is how this madness started lol

Analog_Kid wrote: »

Peanut Buster Parfait from Dairy Queen

This was a 'go to' as a kid...I'll have to post it in the 'Flavors of Childhood' lol

pancakerunner wrote: »

PIZZA HUT DESSERT PIZZA

How come I never knew about this???? Oh my heavens.

Now I want pistachio ice cream. In the form of either spumoni or a Rainbow Cone.

[/quote]
Mmmmm haven’t had that top flavor ever!!! But it looks like my favorite combo of fruit pistachio and chocolate 😍
[/quote]

Spumoni? It's cherry, chocolate and pistachio gelato. A lot of Italian restaurants here have it on their dessert menu. I'm not sure if it's really a traditional Italian dessert, or something created by Italian-American immigrants.

That cake in the last post. Ummm yummm?
And I used to love pistachio pudding, might have to add it onto my grocery list. Add a little cool whip.