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What's Your Favorite Sandwich?

There are so many good sandwiches, how could you choose just one?
Earl of Sandwich

From Talk

What to do with beef fat?

Make plum pudding or genuine minced meat.

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Maine Fries with Duck Confit

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Recent Comments | Response to Comments

From Serious Eats

What's Your Favorite Sandwich?

There are so many good sandwiches, how could you choose just one?
Earl of Sandwich

From Talk

What to do with beef fat?

Make plum pudding or genuine minced meat.

From Serious Eats

Ruby Tuesday To Blow Up One of Its Stores. Live. Online

Ruby's was started in Knoxville, TN by a guy named Sandy Beall and a couple of frat brothers as an upscale burger restaurant. The burgers were seriously good and unusual for the time (early 70s). The first restaurant was off the University of Tennessee campus and the second was opened two doors up from the Pier 1 Imports I managed at the time. For a while, every time they opened a new store, Sandy would come into Pier 1 with his decorator and plunk down a couple of thousand dollars -- which absolutely made my day (finanacially-speaking).

FWIW, Sandy is also a co-founder/owner of Blackberry Farms.

From Serious Eats

'The Economist' Sends a Package Full of Pasties (Not Pastries)

Cornish pasties are amazingly good both hot and cold. They're great picnic fare.

From Serious Eats

Top-Quality Drinks, Bargain-Rack Prices

Evan Williams has been my drink of choice for 30 years. It's smooth, balanced, and rich. Next to it Jack Daniels is harsh, pointed, and simple.

From Serious Eats

Snapshots from Asia: Phallic Sea Cucumbers

If my phallus ever looks like that I'm cutting it off myself. That's not a healthy look.

From Serious Eats

Tempting Ed Levine

Oh, and I note Ed hasn't responded.

From Serious Eats

Tempting Ed Levine

So, sandwich lovers, if you began with duck confit for a sandwich, where would you go next? I'm thinking this demands panini as a cooking treatment, but am I wrong? What do you think? How can we kill Ed Levine? Or at least contribute to the expansion of his waist line?

And Adam, I don't really want to kill Ed, just tempt him. It's my hobby this year. Last year it was preserving meat and next year it may be foods made with peas. Food has no limits in how we can explore it and make it part of us and how we touch the world.

From Serious Eats: New York

Galette des Rois from Ceci Cela

Adam,
Hah! I knew a damned-yankee like Levine didn't have the guts to respond to a direct challenge. He's likely out shopping for low-fat yogurt and skinless chicken breasts that he'll poach in that low-fat yogurt and then not salt adeguately -- if at all. Piff!

I'm thinking about the next sandwich he will, no doubt, duck.

Hmmm... I happen to have a couple of legs of duck confit in my freezer...

From Talk

Thankgiving side dish ideas - HELP!!

Neither are fancy, but both are oh-so-good!

Carrot Soufflé
Serves 10

3-1/2 lbs peeled carrots
1-1/2 lbs sugar
1 TBS baking powder
1 TBS vanilla
1/4 cup flour
6 eggs
1/2 lb butter, softened
powdered sugar

Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer until smooth.
Add flour and mix well.
Whip eggs and add to carrot mixture. Blend well.
Add softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle will rise.
Bake in 350ºF oven about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.

Corn Pudding

2 16 oz cans creamed corn
1/2 cup butter, melted
1 cup flour
3 eggs, beaten
1 teaspoon salt
1 cup sugar
1/2 cup milk

Mix all ingredients and beat until smooth. Pour into a 9”x13” baking pan. Bake at 350˚F for 35 to 40 minutes or until golden brown and center is firm to touch.

From Talk

Thankgiving side dish ideas - HELP!!

My family usually may have vegetables and some shrimp as a side dish. Once for Christmas we had some basmati.

From Talk

Thankgiving side dish ideas - HELP!!

as crazy as it might sound I never had mashed potatoes with Thanksgiving dinner until I moved to Chicago from New Orleans a few years ago. For me its all about grandmaws Oyster Stuffing and New Orleans Dirty Rice (an not the kind from the box in the grocery store).
let me know if you want some recipes :)

From Talk

Thankgiving side dish ideas - HELP!!

also a stir-fry butternut squash. cut squash into small cubes, and saute with some olive oil, sprinkle a dash of cinnamon and a little butter. delish.

From Talk

Thankgiving side dish ideas - HELP!!

we've been doing mac n cheese as a new addition to thanksgiving and it is definitely the most popular dish on the table and the only one with zero leftovers. We use a simple tyler florence recipe but instead of 2lbs of the cheddar we usually will do like 1/2 cheddar and 1/2 fontina:

1/4 cup flour
1 stick butter
1 quart whole milk
2 pounds sharp cheddar
1 pound elbow macaroni, cooked and drained

Preheat oven to 350 degrees. In a 2quart saucepan, melt butter then incorporate flour to make roux. With a wire wisk slowly pour in milk, wisking vigorously to avoid lumps. Once milk is incorporated, sauce is made. Simmer for ten minutes to remove flour flavor. Finally fold in two pounds of grated cheddar. Season with salt and pepper. In a large mixing bowl combine elbow macaroni with cheese sauce. Mix well. Pour into casserole pan and bake at 350 degrees for thirty minutes or until crunchy golden brown.

From Talk

Thankgiving side dish ideas - HELP!!

I do roasted brussel sprouts with apples, garlic and bacon. Everyone loves those, including the kids.
Last year I did a scalloped herbed potato recipe that I found on the Pioneer Woman's website. She has a lot of really yummy side dish recipes.
For an appetizer I did her bacon wrapped jalapeno peppers stuffed with cream cheese. Sinful and delicious.

From Talk

Thankgiving side dish ideas - HELP!!

At our house we do all the traditional stuuf sort of tweaked up a bit as well as some stuff that others might find a little odd on the turkey day spread.

Ranch Potatoes (mashed potatos with powder ranch mix added, yes I know how it sounds but trust me, it's delish.)
Green Bean casserole (sauteed beans, shrooms and onions then make a gravy using the drippings and bake it all to lovelyness)
Asparagus casserole (pretty much the same as green bean but with asapagus instead)
Oven roasted Garlic and Butter glazed brussle sprouts
Homemade stuffing (corenbread and regular bread mixed with onions celery and carrots)
Butternut squash tots (roast the squash, mash it then portion out little bits and deep fry them)
Lime and cranberry relish

From Serious Eats

What's Your Favorite Sandwich?

The roast beef at Manny's Deli in Chicago. I get it extra rare on an onion roll that is SOAKED in roast beef juice. The potato pancake and pickle on the side aren't too shabby either.

From Serious Eats

What's Your Favorite Sandwich?

The sandwich you make on Thanksgiving after all your guests have left is my all time fav and probably even more so because it's a special once a year thing. You know, it's that sloppy dagwood of a thing piled preciptously with turkey (reheated in a frying pan with a little oil so it's a little bit golden) mashed potatoes, green bean casserole, sweet potatoes, stuffing, and cranberry sauce held together by an entirely too small parkerhouse roll.

From Serious Eats

What's Your Favorite Sandwich?

The roast pork, greens and sharp provolone sandwich from DiNics in the reading terminal market in Philly... pure bliss!

From Serious Eats

What's Your Favorite Sandwich?

By the way, when you get the Junglee sandwich at Dimple's Bombay off the NJ Turnpike, keep in mind that it is HUGE! We ordered one each, and all 4 of us had to bring the second halves with us the rest of the way home. It was pretty good cold when we arrived--but even better hot in the restaurant. It takes a few minutes waiting for the order, but the Junglee is a wonderful, delicious reason to make a stop while driving.

From Serious Eats

What's Your Favorite Sandwich?

I can never resist a good burger - like the one at 25 degrees in Hollywood, which was reviewed quite nicely by Damon Gambuto on this very site.

But, my all-time favorite sandwich is my own customization of the Reuben featuring both pastrami and corned beef, like the one at Junior's Delicatessen in West Los Angeles, which I recently posted on my blog.

From Serious Eats

What's Your Favorite Sandwich?

It's hard to beat the offerings at Sandwhich in Chapel Hill, NC. They make the best tuna salad I've ever tried, a bacon-apple-mushroom grilled cheese, and an incredible "Paratha" with chickpeas, fennel, eggplant, and a handful of Indian spices. I just moved from Chapel Hill and I'm having serious withdrawals!

From Serious Eats

What's Your Favorite Sandwich?

So many votes for Primanti Bros but no love for Uncle Sams? Their melty cheese sub gets my vote any day!

From Serious Eats

What's Your Favorite Sandwich?

Bay Cities in Santa Monica is incredible, the best place to grab any kind of sandwich and they're doing these little ones now, like fat cigars, stuffed with cheese and peppers and salami and fresh basil on an oiled roll. Way too addictive.

When I'm at home I use rare roast beef from Ralph's (the Boar's Head is too low sodium for me, apparently I like the additives in the cheaper stuff because the fancier all-natural meat tastes bland) on a toasted poppy seed bun with a slice of sharp cheddar, one leaf of butter lettuce, a mix of mayo and ketchup, mashed fresh avocado then sprinkled with salt and black pepper. I've been making my sandwiches exactly the same way since I was in 3rd grade.

From Serious Eats

What's Your Favorite Sandwich?

Just about any "cawnah" mom-n-pop sub shop in Massachusetts can made an Italian sub that makes me tear up just to think of it...a combo of various Italian meats & cheese (hot cappy, mortadella, salami, provolone) on a long sub roll, seeded or not, with diced pickles, onions, tomatoes, and "extra hots" -- finished off with olive oil, salt, pepper and oregano. Oh, the glory of it.

From Serious Eats

What's Your Favorite Sandwich?


The GODMOTHER from Bay Cities Italian Deli in Santa Monica, CA http://www.baycitiesitaliandeli.com

Genoa Salami, Mortadella Coppacola, Ham, Prosciutto, Provolone with the works on their amazing, amazing, uhhhmazing bread

From Serious Eats

What's Your Favorite Sandwich?

Sliced green Apple, prosciutto and Brie with herb aioli on ciabatta bread.

From Serious Eats

What's Your Favorite Sandwich?

Tony Luke Roast Pork Italian w/ Broccoli Rabe and Sharp Provolone

From Serious Eats

What's Your Favorite Sandwich?

OUT :The anchovy and egg at 'wichcraft
IN: Duke's mayo, muenster cheese, lettuce w salt and pepper on crusty sourdough or french peasant bread

From Serious Eats

What's Your Favorite Sandwich?

All-time favorite sandwich: good crusty demi-baguette, split, with thinly shaved quality ham, thin slices of good brie, and seedy dijon mustard. So simple, but so good.

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