I got serious bánh mì vibes from this sandwich. The savory/sweet mixture of meats and slightly sweet pickles pointed in that direction. A good quality demibagutte would have helped; cilantro and hot peppers would have sealed the deal.
The rye crust was too thick, brittle when it should be strong enough to hold together yet hard and impenetrable when I wanted to bite through it, unleavened and dense, with the molasses flavor of dark rye.
The finished grillades smelled outstanding. The sweet paprika, the fennel, the aromatic herbs de provence only served to emphasize their essential porkiness.
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...
Yesterday, during my lunch break, I needed to run an errand up to the Spice House in Old Town for reasons which will be revealed in good time people, have a little patience. Anyway, I...
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