Showing posts with the label
Sandwiches
Yes, I’ve had a McRib sandwich, and no, I didn’t know it contained 70 ingredients, with baby back ribs not necessarily being one of them. I assumed they weren’t made from pristine pieces of succule…
Chopping up perfectly good steaks to make burgers with is going to raise a few eyebrows, and that’s just one of the reasons to do it. The great taste and texture are a couple other ones, not to men…
This isn’t the first time I’ve gotten a video idea from Diners, Drive-Ins and Dives, but it is the first time I can’t seem to figure out which restaurant it came from. I wasn’t paying close attent…
One of my earliest “exotic” food experiences was eating potato knishes with my Dad when we’d visit Coney Island. There were the square variety, and we’d buy them from a hot dog cart, and since pota…
I’ve wanted to do a video for baked cheeseburger sliders for a while now, but I’ve also been craving a meatball sub, so long story short, this is what I ended up with, and they were amazing. Above an…
No, that’s not a typo. Depending on whom you talk to, this cheese-stuffed burger is either called a “Juicy Lucy,” or a “Jucy Lucy.” That’s because two restaurants in Minneapolis claim to have invente…
I was attempting to do a little twist on the venerable Croque Madame, by soaking the toast in a custard batter before frying, instead of topping it with the usual white sauce, but when I’d finished, …
As I joked about in the intro, for something to be called a “Hot Brown,” and still become so wildly popular, is a true testament to just how amazingly delicious this really is. Invented at the Brown…
If you’re from Greece, you’re probably pretty confused right now, and wondering why I’m calling this gyros. There, pork and chicken are used, in non-ground form, and as the meat turns slowly over a f…
I don’t do a lot of sandwich videos, which is a shame, since the blog posts are pretty easy to write. Anyway, as promised during the last bread video , here’s how I like to build a Cuban, or Cubano s…
I love meatloaf, but not as much as I love meatloaf sandwiches. In fact, I’ll make a meatloaf just for the leftovers. I’ll fry the cold slice in a buttered pan until hot and crusty, and enjoy it on t…
If I had a dollar for every request I've received for a BLT video, I'd have enough money to buy a lot of bacon. I’ve never gotten around to doing one, mostly because do you really need a vide…
It’s not unusual for me to borrow ideas from the various restaurants I visit, but they’re normally tweaked, altered, or otherwise adapted. This time, however, I just blatantly stole this spring veget…
You could roast an expensive leg of lamb for Easter, which would be lovely, but why not consider the lesser known, and just as delicious shoulder roast? This underrated cut is less expensive, very fl…
This baked Reuben dip works so well that you’ll be racking your brain trying to think of other iconic sandwiches to convert into dip form. Of course, thanks to the Internet, most of this work has pro…