Part 1 is here | Part 2 is here | Part 3 is here I recently took an unplanned trip to my hometown for a couple of days for the funeral of my best friend’s father. “Jim,” you...
About a year and a half ago, in an effort to quickly whip up some content for what was then a 24 hour old, nearly empty website, I wrote a short piece about my lunch that...
One day at Chicago’s French Market, while I was in the process of trying to recreate Fischbrötchen for this post, I saw a new shop with a sign that said “German Food Innovations.” I thought...
Fairy bread is a party treat from the antipodes. Crit wrote about it once already–you can read her take here. They (she included, as our down-under correspondent) serve it at kids’ parties in Australia and...
Dyrlægens natmad is a form of Danish smørrebrød whose name can be translated as something like “Veterinarian’s midnight snack.” Seems that back in the early 20th century, there was a veterinarian called Sigurd Keilgaard–a...
In the (pretty definitive) conclusion of his Hitchhiker’s Guide series, Mostly Harmless, Douglas Adams’ character Arthur Dent escaped his menial-but-largely-satisfying existence as Sandwich Maker to a stone age tribe by capturing and riding a Perfectly Normal Beast to...
It’s possible I have a sausage problem. As my Facebook friends and Twitter followers know, I eat more sausage before 10 a.m. than some people do all day. So, when I heard that Hot...
Just last year, a year ago this month actually, I did 31 days straight of unique breakfast sandwiches every day, most of them involving eggs. It’s harder than you might think–you can change the bread,...
There are a lot of made-up food “holidays” or observances, and many of them are even sandwich-related, yet I am not knocking myself out to celebrate every one of them. Why does National Hot...
Look, you can’t get donkey meat in the US. OK, back up a minute. You probably can, shipped frozen from overseas. But they sell it by the shipping container, so the minimum order is...
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