Dansk Pork: Flæskesteg Sandwiches
I’ve eaten three Flæskesteg sandwiches this week and I’ll probably have another for lunch tomorrow. It is as good a fast food sandwich as I think you’re likely to find.
I’ve eaten three Flæskesteg sandwiches this week and I’ll probably have another for lunch tomorrow. It is as good a fast food sandwich as I think you’re likely to find.
Empalme, at its most basic, consists of this: tortillas of nixtamalized corn, dipped in lard, sandwiched together and cooked on a grill, or in a griddle.
The bread soft and sweet; the sweetness of the jam, the cream cheese, the mildly savory turkey breast… I found myself crying out for a pickle, some mustard, some kind of contrast in flavor or texture.
Eggs Benedict is the dish that launched a thousand brunches, and for good reason. There is nothing to dislike here, the sourdough muffin, Canadian bacon, gushing yolk and blanket of Hollandaise.
In November, the Tribunal will be covering Eggs Benedict, Cuban Elena Ruz, and the Empalme of Nuevo Leon.
“Plenty of brittle crunch remained to the bread despite its bath in tomato water and oil. The tomato pulp provided a sweetly savory base, punctuated by the briny feta, bursts of caper, and the fruity, slightly bitter olives.” Cretan Dakos
A salty-sweet glazed ham like this is a better match for a habanero hot sauce than my imagination had prepared me for. The fruitiness of the habanero slots right into the sweet pineapple-and-honey glaze
It’s nice, the sweetness of the chutney, the apricots, and the raisins complementing the warm spices of the curry powder. It makes for a terrific sandwich spread.
In October the Tribunal will be tackling the UK’s Coronation Chicken, Cutters from Barbados, and a kind of salad-topped toast from Crete called Dakos.
This particular combination of the salty, peppery soppressata with the sweet, warm spices of the coppa and the mild, fatty, mortadella is a particularly good one, accented by the cheese and the various pickled vegetables.
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