Text 19038, 101 rader
Skriven 2009-01-03 19:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Borscht etc.
========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Is there anywhere on Earth that mackerel doesn't tastes spoiled
 DS> right out of the fishmonger's display?
 
 JW> Yep. In Newfoundland. Just out of the net. Fried in butter. In a
 JW> black cast iron. Over a driftwood fire.  On the beach.

I see Glen came up with a similar scenario.

 JW> And they can be good smoked if they are fresh

 DS> Well, they're probably the only fish that goes off-tasting
 DS> faster than a bluefish,

I was thinking exactly the same thing.

 DS> I mentioned to Dale earlier that my perception might be colored
 DS> by my experiences with lobster bait.

That would do it. BTW my nice taste of mackerel, right out of the
net, was a gift from a lobsterman. But it WAS fresh.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: America's Heroes, Grinders, Subs, And More Part 2
Categories: American, Sandwiches, Info
  Servings: 1 text file

           con't

Roast Pork Sandwiches: The other Philly sandwich favorite: roast
pork, garlicky broccoli rabe, and sharp provolone cheese. Just this
spring, Joy Manning did a serious rundown of Philly's best here on
Serious Eats. 

Banh Mi: A remnant of French colonialism rears its head in this
Vietnamese sandwich: pork roll, pork paté, pickled slivers of
carrots and daikon, sliced cucumber, cilantro, mayonnaise, Sriracha
and hot peppers—all stuffed into a toasted baguette. Other versions
can include roast pork, meatballs, chicken, and sardines.

Italian Beef: A popular sandwich found in and around Chicago: thin
slices of juicy roast beef in a long Italian roll, topped with sweet
peppers or hot giardiniera (a spicy Italian relish that includes
peppers, celery, cauliflower, carrots, oregano, and garlic). If you
ask for it dry, the juices will be allowed to drip off of the beef
before it gets put into the sandwich. The next step up is "wet"
(juices left on beef), then "dipped," where the whole sandwich gets
a quick dunk into the roasting juices. Ask for it "juicy" and it'll
take a longer dip, while "soaked" will be as sloppy as it can get.
Eaten with the "Chicago lean," the Italian Beef can also be topped
with mozzarella or provolone. Some proud Italian Beef fans may claim
that the only means for authenticity is to have it at least
dipped, but over at ItalianBeef.com, they say "Real Chicagoans eat
their sandwiches any damned way they want to." Not going to argue
with that. 

French Dip: A neater version of the Italian Beef, French Dips are
served au jus—its hot juices on the side and without the
giardiniara. Although two different restaurants in Los Angeles claim
to have invented the French Dip, both originally dipped the sandwich
in the juices rather than serving it on the side. 

Cuban: A sandwich that makes me want to hop on a flight to Miami:
roast pork, ham, Swiss cheese, sliced pickles and mustard on Cuban
bread, toasted in a plancha. Traditionalists may frown upon it, but
other versions may include salami, mayonnaise, lettuce, and tomato. 

Spuckies: Native to certain Boston neighborhoods like the North End,
the terms comes from the roll used: the spucadella, which tends to
have pointier ends than subs and are top-split. Other spelling
variations include "spukies" and "spukkies." 

Maine Italian: This Maine version of subs can refer to any variety
of fillings (i.e. Roast Beef Italian, Veggie Italian), but the
regular Maine Italian gets ham or salami, cheese, tomatoes, green
peppers, onions, black olives, sour pickles, oil, salt & pepper,
served on a long soft roll (sometimes top-split). 

French Bread Pizza Sub: Our own Adam Kuban ventured out on a very
cold night in Ithaca, New York, to try the original French bread
pizza sub at the Hot Truck—French bread split and slathered with
tomato sauce, cheese, and all sorts of toppings, then baked
open-faced. 

A Hamburger Today


  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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