@that40yearguy: I said Morton’s Deli meat 😂 #food (waydirtdiet)

That40yearguy

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Wednesday 13 May 2026 15:02:12 GMT

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Bougie Bologna Company :

Let us know if you want some real Bougie Bologna

2026-05-14 00:21:07

1016

OutlawViking74 :

your gonna get about 5mil recommendations to try Anthony Bourdain's Mortadella sandwich, trust the masses... it will be the best thing you have ever put in your mouth... period!

2026-05-14 01:31:32

248

kevinp9889 :

9.99 for bologna is insane

2026-05-14 08:04:05

271

Kimpossible :

Morton’s deli meat! 😂

2026-05-13 15:11:03

192

Lee Tincher :

That actually irritates me....MORTADELLA!!!!

2026-05-13 17:38:58

59

Neeka :

Hold on....did you just say $9.99 a lb for BOLOGNA??? AINT NO WAY

2026-05-15 17:07:13

20

yourauntiedeb🧶🥓 :

Gettin a whole pound of somethin you ain't never tried is wild

2026-05-13 23:03:09

126

Ellen :

American cheese on mortadella is a crime

2026-05-13 15:47:50

104

Miriam Cesarini :

Just a plain mortadella and provolone cheese on a fresh Italian bun and you'll be converted for life.

2026-05-13 23:43:56

36

jamiefred2 :

Go google Anthony Bourdains favorite sandwich!

2026-05-13 18:15:48

189

Diamond Queen 💎 :

I also just randomly pull 2 eggs out of my pocket … 💁🏼‍♀️😁

2026-05-13 18:19:00

49

SRT_Tom :

Bologna being $10 a Pound is CRIMINAL

2026-05-16 05:38:45

11

Jim Capizzano :

I'm Italian so say it with me, MOR-TA-DEL-LA.

2026-07-03 20:02:56

5

tjc79nm :

You just found your wife’s cookie stash! 😂

2026-05-14 23:25:41

10

LisaRae :

Dang thsts cheap..Boars Head here in Florida is soooo expensive

2026-05-13 21:06:30

8

Kate :

Microwave the eggs for 30 seconds, then add the meat and cheese and microwave again for 30-45 seconds. Add to toasted English muffin. Only one dirty plate.

2026-05-15 22:53:43

7

Oso_Gordo52 :

Needs a slice of onion

2026-05-16 13:59:45

6

Tibball :

Instead of mayo use ranch next time!!!! Best scrambled eggs ever!

2026-05-14 02:25:30

3

chimmiebear❌ :

You’re killing me “Mortins-deli” 🤣

2026-05-13 23:09:23

5

QueenOfSpades100 :

Mortadella is common in italy, very delishhhhhh 🖤

2026-05-14 03:19:11

11

Lt. Dan's Legs :

bro sid you say $9.99 a pound for bologna?

2026-05-13 15:08:17

11

popcorn :

Mortadella is Italian 🤣🤣🤣🤣🤣🤣

2026-05-14 10:18:08

12

Hamood ULHAQUE :

I agree I never heard of mortadella

2026-05-13 20:21:13

22

Fluffymrstumpy :

I would add a slice of bacon on that

2026-05-15 00:10:15

8

Diane Peluso :

Imagine if you tried prosciutto 😂

2026-05-13 15:17:53

6

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كلنا نشعر بالفشل وعدم القدرة وكأنا الامور تعقدت في بعض الأحيان لكن يجب ان تجعلها كأستراحت محارب فقط والنهوض والعودة بقوة بعدها مدام رب الوجود موجد لا تخف💪👌☝☝☝☝☝ #شعب_الصيني_ماله_حل😂😂 #ورقلة_غرداية_وادسوف_تقرت_حاسي_مسعود #ورڨلة_غرداية_تڨرت_الوادي_الجزائر

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Plum Tarte Tatin Aaron wrote the recipe so if it doesn’t work blame him. Rough Puff Pastry 300g Plain flour 250g Unsalted butter 6g Fine salt ~160g Cold water Plums 1 kg Plums (~10 to 12 medium sized) 80g Unsalted Butter 30g Double Cream 165g Caster sugar 1 egg (lightly beaten) Cream 200 g Double cream 50g icing sugar 50ml Amaretto Liqueur Method 1. Preheat the oven to 195C 2. For the Rough Puff – cubed the butter and smush into the flour leaving large clumps. 3. Sprinkle in the salt and add the water until the dough JUST comes together. 4. Wrap and chill for 20 mins. 5. Unwrap the pastry and roll until 3 times as long as wide. 6.Fold the top third over the middle third, then fold the bottom third over the middle too. Wrap and chill – this is one turn. Note: it will be crumbly and a mess to work with, stick with it and use a bench scraper to help. 7. Repeat step 4 so it is done 4 times, with 20 mins between each set of folds. 8. Cut the plums in half and destone. 9. Caramelise the sugar in a hot 23cm pan until deep golden. 10. Remove from the heat and add the butter constantly stirring, finishing with the cream. 11. Return to the heat and cook for 2 minutes. Allow to harden. 12. Arrange the plums cut side down on top of the caramel, tightly fitting into the pan. 13. Roll the pastry to 3 to 4 mm thick and cut a circle slightly wider than the pan, placing on top of the plums, tucking the pasty under itself at the edges 14. Brush the pastry with the beaten egg and pierce a small cross in the centre (to allow air to escape). Bake the tarte for 30 mins, then turn the own down to 185 and bake for 15 minutes more. 15. Allow to sit for 5 minutes before placing a plate on top of the pan and quickly inverting to reveal the tart. 16. Whip the cream and icing sugar until thickened then add the liqueur and whip until just holding shape. 17. Serve and eat the tart immediately with a massive dollop of cream. 17 steps.. is it worth it?

Plum Tarte Tatin Aaron wrote the recipe so if it doesn’t work blame him. Rough Puff Pastry 300g Plain flour 250g Unsalted butter 6g Fine salt ~160g Cold water Plums 1 kg Plums (~10 to 12 medium sized) 80g Unsalted Butter 30g Double Cream 165g Caster sugar 1 egg (lightly beaten) Cream 200 g Double cream 50g icing sugar 50ml Amaretto Liqueur Method 1. Preheat the oven to 195C 2. For the Rough Puff – cubed the butter and smush into the flour leaving large clumps. 3. Sprinkle in the salt and add the water until the dough JUST comes together. 4. Wrap and chill for 20 mins. 5. Unwrap the pastry and roll until 3 times as long as wide. 6.Fold the top third over the middle third, then fold the bottom third over the middle too. Wrap and chill – this is one turn. Note: it will be crumbly and a mess to work with, stick with it and use a bench scraper to help. 7. Repeat step 4 so it is done 4 times, with 20 mins between each set of folds. 8. Cut the plums in half and destone. 9. Caramelise the sugar in a hot 23cm pan until deep golden. 10. Remove from the heat and add the butter constantly stirring, finishing with the cream. 11. Return to the heat and cook for 2 minutes. Allow to harden. 12. Arrange the plums cut side down on top of the caramel, tightly fitting into the pan. 13. Roll the pastry to 3 to 4 mm thick and cut a circle slightly wider than the pan, placing on top of the plums, tucking the pasty under itself at the edges 14. Brush the pastry with the beaten egg and pierce a small cross in the centre (to allow air to escape). Bake the tarte for 30 mins, then turn the own down to 185 and bake for 15 minutes more. 15. Allow to sit for 5 minutes before placing a plate on top of the pan and quickly inverting to reveal the tart. 16. Whip the cream and icing sugar until thickened then add the liqueur and whip until just holding shape. 17. Serve and eat the tart immediately with a massive dollop of cream. 17 steps.. is it worth it?

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