{"id":46647,"date":"2018-02-24T20:34:43","date_gmt":"2018-02-25T01:34:43","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46647"},"modified":"2018-02-24T21:19:01","modified_gmt":"2018-02-25T02:19:01","slug":"bistro-sloppy-joes%e3%83%93%e3%82%b9%e3%83%88%e3%83%ad%e9%a2%a8%e3%82%b9%e3%83%ad%e3%83%83%e3%83%94%e3%83%bc%e3%82%b8%e3%83%a7%e3%83%bc%e3%82%ba","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46647&lang=en","title":{"rendered":"Bistro Sloppy Joes<br>\u30d3\u30b9\u30c8\u30ed\u98a8\u30b9\u30ed\u30c3\u30d4\u30fc\u30b8\u30e7\u30fc"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46648 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/39-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/39-2.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/39-2-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I almost didn&#8217;t want to name this &#8220;sloppy joe&#8221;, because it&#8217;s so different from the regular one.<\/p>\n<p>Sloppy joes taste so much better when you use crusty bread instead of soft buns.<\/p>\n<p>The &#8220;soft meat x soft bun&#8221; combination simply doesn&#8217;t work for me.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46649 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/37-3.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/37-3.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/37-3-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>So first, I go get the right bread.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46650 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/43.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Lunch is served!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46651 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/44-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/44-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/44-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The main ingredients of the filling are tofu and eggplant.<\/p>\n<p>But I also snuck in some other things, like a lot of veggies (garlic, onion, red pepper, celery).<\/p>\n<p>Isn&#8217;t it what moms do to make their kids eat veggies?<\/p>\n<p>This works at our house, too (not with kids, but with hubby, though (lol)).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46652 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/40-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46653 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/45-2.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>With the baguette and everything, this sandwich is somewhat an adult version, but it&#8217;s still &#8220;sloppy&#8221;, so it gets messy.<\/p>\n<p>But it&#8217;s delicious, and definitely approved by both my husband and I.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46654 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/36.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>By the way, I finally had hair cut a few weeks ago after waiting too long, like 9 months!<\/p>\n<p>I&#8217;m happy that I found a salon nearby and the stylist did a great job.<\/p>\n<p>As per her recommendation, I bought <a href=\"http:\/\/us.davines.com\/oi-all-in-one-milk\/d\/1056C252\" target=\"_blank\" rel=\"noopener\">this oil<\/a> and I absolutely love it.<\/p>\n<p>My hair is thick and often looked heavy, but with this oil my hair looks dimensional and better than ever.<\/p>\n<p>Plus, it smells great.<\/p>\n<p>Happy Saturday evening.<\/p>\n<p>Stay warm.<\/p>\n<p>I&#8217;ts snowing and super foggy here in MN today.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46655 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/46-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I almost didn&#8217;t want to name this &#8220;sloppy joe&#8221;, because it&#8217;s so different from the regular one. Sloppy joes taste so much better when you use crusty bread instead of soft buns. The &#8220;soft meat x soft bun&#8221; combination simply doesn&#8217;t work for me. So first, I go get the right bread. Lunch is served! [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,14,20,28,29],"tags":[],"class_list":["post-46647","post","type-post","status-publish","format-standard","hentry","category-bread","category-sandwich","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46647"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46647\/revisions"}],"predecessor-version":[{"id":46671,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46647\/revisions\/46671"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}