Puerto Rican Sandwiches de Mezcla
The textural deficiencies that the spread has by itself are almost entirely masked by combining it with squishy white bread. You can almost fool yourself into thinking that it’s something better.
The textural deficiencies that the spread has by itself are almost entirely masked by combining it with squishy white bread. You can almost fool yourself into thinking that it’s something better.
The final step includes adding sugar and bringing the marmalade to its setting point, somewhere just north of the boiling point of water. Of course where there is room for human error, I will find a way to make it.
Marmalade features in the popular children’s fiction that I grew up with. Australia in the 1970s was steeped in Britishness. Our membership of the crumbling empire was never in doubt in my childhood mind.
Like other comfort foods, the Manhattan is fatty and carby, rich and warm and filling, and not especially challenging. It is the culinary equivalent of a warm blanket and a snuggly dog.
This is the essence of street food, a hot, dripping handful of cheap but delicious food, slathered with condiments, its only significance to bring joy into someone’s life.
The crunch of cabbage in a breakfast sandwich is brilliant. It introduces an element of textural variance that is both surprising and needed.
The bread is just a little salty, the crisp-crusted but chewy outer edges giving way to a thin and cracklingly crunchy center topped with garlic and cheese.
Jeow Som is magical. It is, all at once, hot, sour, salty and sweet, an encapsulation of the flavors that make the cuisine of Southeast Asia so exciting.
For someone who likes Polish cuisine and wants to try a lot of it, there are few better places to live than the Chicago area.
Between the anchovy paste, Gruyere, chicken, ham, egg and cottage cheese, I can’t help feeling this sandwich needs something acidic to cut through all that rich meatiness.
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