Back when the brand was owned by Nabisco and I was an Industrial Engineer there, I did some work in the plant. Nothing better than fresh off the line.
By the way, the smack on the table works even without freezing.
Somehow, in these days of rising natural gas prices, it would seem more frugal to go the omelet route than to run two burners and heat up and oven/broiler.
Turkey and cole slaw is my go-to sandwich, but I add a bit of zing with first some brown mustard on the bottom bread, then turkey, then coleslaw, then some yellow hot sandwich peppers to brighten it all up a bit. Yum.
Here's another one that results in a 50% success rate.
Try asking for an Egg McMuffin, no meat, no butter, that my vegetarian wife often tries to get.
I've suggested she try saying "sin carne, sin mantequilla", but since we live in NJ, she draws the line before resorting to that.
Maybe not a gag.
Actually, this could have some utilitarian benefit. At our family Fourth of July picnics, my responsibility is "shooting the soluna" - a middle European (we're Hungarian) version of fatback that is held over a wood fire until dripping, then allowing it to drip it on some good rye bread, upon which one might add some sliced tomatoes, onions, cukes, and peppers.
Here's an old blog post about the process, with pictures.
A guard like that on the BBQ sword could help block the heat and reduce the "sunburn" my hand gets after 30-40 minutes of sitting in front of the fire (moving around to try to stay upwind of the smoke) melting that pork fat goodness.
My wife insists on having an Italian Wheat Pie and a Ricotta Pie at Easter. I'm all about solid milk chocolate eggs (along with Russell Stover caramel rabbits.)
Agree completely - fresh bagels don't need toasting.
For me, it's usually scallion cream cheese. However, my favorite Bagel place in NJ shut down this year - couldn't survive with the seasonal business at the shore I guess - and I am still going through withdrawal for their bacon-horseradish and spinach-garlic cream cheeses.
One other thing - Bagels are supposed to be savory things, not sweet. Blueberry bagels are an
(I'm also a purist about pizza, which must not use pineapple.)
Do me a favor - next time, don't bold the spoiler - Bye bye, Howie.
I read your blog via an rss feedreader and record Top Chef for viewing on Thursday. When I come across your summary/review on Thursday morning, it's usually easy enough for me to scroll past it, mark it "unread", and move on to read it Friday after viewing the show Thursday night. But this time, there was no way my eyes were able to avert around the Bye bye, Howie line.
Thanks.
Wizdom brand Wasabi flavored chips found in Hong Kong. Every time we go there, I pack a light vinyl bag to bring back about 30 bags (only single serving) - In the lower pressure of a 777 cabin, they expand the bag like a balloon. Surprised me the first time I got a hankering for a bag somewhere over Alaska. Wizdom also makes good curry and kim-chi versions as well.
Stateside - for plain chips, basic Cape Cod, followed by Herr's Kettle Cooked. Great with Heluva Bacon Horseradish dip.
Stateside - for flavored, Herr's Salt & Vinegar.
Surprised me as better than expected, but not on a regular basis. - Herr's Ketchup flavor.
Costco - Always moist and juicy, but that's probably because it's almost always fresh and hot in its plastic container (or under the lights). Only drawback is the skin gets a bit soggy. Pretty good seasoning - there, but not overpowering.
You should share this recipe with the current Sunday chef at 100 Acres in SoHo (formerly Provence). Their idea of a frittata is a single egg cooked on the range in a non-stick pan to the consistency and thinness of a crepe, topped with cold feta and barely sauteed vegetables. Just one element of a most disappointing brunch this past Sunday. Frankly, the donuts were the best part of the meal.
Amy
I was discussing making soluna(?) with my husband. Where do you get the fatback? It was a special treat when my grandparents would make it. I can still remember the taste. We'd fight for the burnt fat. Delicious
That's radically different from the way that all and I do mean ALL - of the diners in my area have always made them. We typically see chunks of cooked potato - about home fries size -, broccoli, green and/or red peppers strips, broccoli, and either pepperoni or Italian sausage. And the ingredients are just "sprinkled on top". Once the eggs are partially cooked the ingredients are stirred in and the entire mess (indeed it is a mess) is cooked to completion in a pile on a flat cooktop. As a general rule a single frittata (around here also called a frettata or just "fretta") is enough to feed two hungry people. And at about $6 it's the best breakfast value in town.
Honestly, is there going to be a post in which someone doesn't have a problem with the nutritional content of, cost of, amount of or some other thing about the food?
The book says salting the cabbage will draw out a lot of its water before you toss it with the dressing. That way the cabbage will not "weep" water once it's tossed, which creates a watery cole slaw. To me it seemed salting the cabbage also made it a little easier to chew, but that isn't one of the reasons author listed.
I like the idea of doing this with roast beef...especially if you added a little horseradish to the coleslaw...mmm
This is one of my favorite sandwiches.
I usually grill the rye bread and get the swiss cheese all melted, then top it with tons of turkey a squirt of thousand island and a heaping amount of cole slaw.
On occasion Ill stick some cole slaw onto a hot dog or plain hamburger as well.
Cole slaw and pineapple suit a grilled chicken breast with teriyaki sauce too, shove that all into a sandwich bun and yum!
And then of course there is pulled pork too.
Im hungry now...
oh, yes. always add mustard to the deli sandwiches.
I always add cole slaw to my roast turkey sandwiches. I also can't eat hot dogs and corned beef sandwiches without my addition of cole slaw. I've never been to a deli in NYC that won't add (for an extra charge). And, of course, always on pulled pork sandwiches.
Subscribe to our feeds:
Subscribe by email:
Website:
Location:
About:
Favorite foods:
Last bite on earth: