Nightmares of Midcentury Americana – the Sandwich Loaf
So that last post was pretty good, right? The one about London’s Salt Beef Bagel? I kind of wish I’d been able to end 2018 on a high note like that. Unfortunately, we have...
So that last post was pretty good, right? The one about London’s Salt Beef Bagel? I kind of wish I’d been able to end 2018 on a high note like that. Unfortunately, we have...
What in the world is a beigel? The word… was imported into English from the Yiddish beygl, which in 1919 was spelled beigel and in 1932 was shortened to bagel. Safire, W. (1994, June...
I had no idea the sailor sandwich was a Richmond-area delicacy. Oh sure, I knew they were sold here — I saw ’em on menus around town, at least occasionally (more when I was...
For a long time, Argentina has been among the world’s top consumers of beef per capita. Figures vary by source and by year, but Argentina, along with its neighbors Uruguay, Paraguay, and Brazil, along...
Knackwurst is a favorite of mine. More commonly spelled Knockwurst here in the US, it’s basically a stubby, fat, garlicky hot dog in a natural casing that pops and cracks while the sausage is...
Sabich is a sandwich of fried eggplant and hard-boiled egg, stuffed into a pita with salad and sauce, originating in the Tel Aviv district of Israel. The street food is said to have originated...
Runza is a chain of restaurants started in Lincoln, Nebraska in 1949. Their namesake menu item, the Runza, is a sealed yeast-leavened bread roll with a any of a variety of fillings baked into...
Finland loves its rye bread. Though it has perhaps the mildest climate of the Nordic countries, the northernmost parts of Finland are in the Arctic Circle, snow lies on the ground for 6-8 months...
Shaanxi is the southeastern-most province of “xi bei” or Northwestern China, occupying the geographic center of the country. It was the seat of 14 Chinese dynasties, the home of the Terracotta Army, and the...
Roast beef sandwiches come in many forms: cold, hot, on sliced bread or a roll, with cheese, jus, horseradish, mustard, onions, mayo/tomato/lettuce, open-faced with gravy. There’s no specific format to follow, no secret history...
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