Leo

Well-known member
that was on page 2 of a 72-page thread, from October 2019. is everyone taking trips down memory lane now?
 

Mr. Tea

Shub-Niggurath, Please
that was on page 2 of a 72-page thread, from October 2019. is everyone taking trips down memory lane now?
Didn't intend to! I hadn't noticed the date, actually. This forum does odd things with posts sometimes.
 

IdleRich

IdleRich
When I first came to Lisbon to visit a friend years ago he asked us to meet him in this pizza restaurant just opposite Santa Apolonia station, near Lux. You can sit outside and the pizza was very nice. But there are loads of good pizza restaurants and it never really stuck in my mind somehow. Over the years we've been back a fair few times and every time I grow to appreciate it more - yeah there are loads of good pizza restaurants but somehow this one really nails it every time, it has good selections, it is cheap, the starters and sides and stuff that aren't pizzas are all really good too. It's basically just a really simple place that does everything you want in a restaurant flawlessly.
Today we were hungry and nearby so we went in there and, still, it was really good. I always like to sit outside cos the view is amazing, I think that they have extended the outside area (and we always go outside). Today the sky was blue, there was some olde worlde sailing boat parked (moored?) outside, it was beautiful. My shitty phone didn't really capture it but this should give you some idea.

PIzzaRestauran1.jpg

PizzaRestaurant2.jpg

I ordered a pizza that had anchovies, capers and olives on it but the waiter pointed out that it had the usual tomato base with no cheese. He said it was very salty (obviously) and that it was too much for some people as it was advertised so he said that if I liked I could have some mozzarella to make it more like a normal pizza. I thought I'd take his advice and asked for that.
Turned out that he misheard me cos when it turned up I had the no-cheese version, but I was glad for that little error cos it was actually fucking great, it would have been a mistake to stick some random cheese on it and spoil the chef's vision (or maybe it's a classic pizza type I don't know) cos it was perfect as it was.

PizzaRestaurantNoCheese.jpg

The other half went for one with pesto and sundried tomato and stuff - she wouldn't let me try any but it also appeared to be very good. She did let me eat the crusts that she didn't finish, dipped in some chili oil, they seemed fine as expected..

PizzaRestaurantCheese.jpg

Then we met some friends and went drinking, on our return home I used some prawn stock I'd made yesterday to knock up a soup with mushrooms, tomatoes, hot sauce, herbs etc etc also delicious I thought

PrawnStockSoupElevated.jpg
 

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Mr. Tea

Shub-Niggurath, Please
Rich, how are you making prawn stock? Is it just prawn exoskeletons boiled up with some garlic and herbs and a pinch of salt?
 

Mr. Tea

Shub-Niggurath, Please
The fishmonger down the road finally had some tuna steak today, so we treated ourselves and had that, with a glaze of soy sauce, honey and sesame seeds, with ginger/garlic/lemongrass scallops to start with.

raw_tuna.jpg scallops.jpg

cooked_tuna.jpg
 

Leo

Well-known member
kale/mushroom/onion/cheese quesadillas with tomato salsa tonight. the next two days will be 95 and 99 degrees, so we got some great tomatoes at the farmer's market to make gazpacho. chilled soup and peasant bread the next two days will work out well.
 

Leo

Well-known member
never had it, what's it like?

chunky sea salt is the best, used sparingly on food on the plate (as opposed to during cooking). beyond salt.
 
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