And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Woeber's horseradish. Alrighty then. It too is on the shopping list. Horseradish is something else that I love but always forget to buy.
It looks like Woeber's has quite a selection of various horseradish products. I might be standing in that isle for a while, zoned out on which to try first.
A tasty sandwich popular in Peru is “Pan con Chicharron”. Sliced roast pork served on a Kaiser-type roll with pickled red onions (salsa criolla) and sliced sweet potato. A similar sandwich is “Butifarra” which also uses a Kaiser roll but with seasoned ham and pickled red onions. My nickel sez go with the pork, red onions and sweet potato. Most hamburgers can’t compare. “Salsa Criolla” is a great accompaniment to pork, chicken or beef. Simple to make it’s a must have topping on tamales. Simple enough to prepare, a batch can be made up in 5-minutes or so. Basic recipe is; thin-sliced red onions, diced tomatoes, chopped cilantro to suit, red wine vinegar and lime juice. Adjust vinegar & lime juice to suit. Not necessary, but some like to add a bit of diced jalapeño or Peruvian yellow pepper (aji amarillo) diced or paste to the mix.
The only one I know I dislike is the Kentucky Hot Brown. Let me substitute a beef on weck. I've had barely over half of these and most are pretty good.
Leftovers on bread can be good stuff. We just had last night's grilled chicken breast sliced and slapped on a thick slice of mozzarella and a fresh Anaheim half put on some left over burger buns. No prisoners at this household!
Liver...yuck. Balut yuck. Eggs not scrambled, yuck.
The Cuban is the Miami version. The original, Tampa version includes salami, as well. Also, a proper Cuban is served after being pressed in a hot iron. I never heard of it until I moved to the Tampa area 16 years ago and it changed my life.
Have to repost on CBD's Food Thread tomorrow
ReplyDeleteHmmm. Liverwurst. I'll put that on my shopping list for tomorrow morning. I always enjoy eating it but can never remember to buy it. Thanks.
ReplyDeleteliverwurst, red onions and a few slices of Swiss on Pump. Crown it with a dab or two of Woeber's horseradish topping. Life is good.
DeleteWoeber's horseradish. Alrighty then. It too is on the shopping list.
DeleteHorseradish is something else that I love but always forget to buy.
It looks like Woeber's has quite a selection of various horseradish products. I might be standing in that isle for a while, zoned out on which to try first.
I'm hungry.
All delish!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI'm outraged by the oxymoron 'veggie sandwich'. Maybe if I had a 'man-bun' I'd get it??
ReplyDeleteA tasty sandwich popular in Peru is “Pan con Chicharron”. Sliced roast pork served on a Kaiser-type roll with pickled red onions (salsa criolla) and sliced sweet potato.
ReplyDeleteA similar sandwich is “Butifarra” which also uses a Kaiser roll but with seasoned ham and pickled red onions.
My nickel sez go with the pork, red onions and sweet potato. Most hamburgers can’t compare.
“Salsa Criolla” is a great accompaniment to pork, chicken or beef. Simple to make it’s a must have topping on tamales. Simple enough to prepare, a batch can be made up in 5-minutes or so. Basic recipe is; thin-sliced red onions, diced tomatoes, chopped cilantro to suit, red wine vinegar and lime juice. Adjust vinegar & lime juice to suit. Not necessary, but some like to add a bit of diced jalapeño or Peruvian yellow pepper (aji amarillo) diced or paste to the mix.
I've had less than half of those, need to get busy.
ReplyDeleteAin't nothing better than a good sammich and a cold beer to wash it down. Now back to work.
ReplyDeleteThe only one I know I dislike is the Kentucky Hot Brown. Let me substitute a beef on weck. I've had barely over half of these and most are pretty good.
ReplyDeleteLeftovers on bread can be good stuff. We just had last night's grilled chicken breast sliced and slapped on a thick slice of mozzarella and a fresh Anaheim half put on some left over burger buns. No prisoners at this household!
ReplyDeleteLiver...yuck. Balut yuck. Eggs not scrambled, yuck.
Liver, as in Liverwurst? Yuck?
DeleteDon't knock it if you've never tried it.
They forgot the hamburger.
ReplyDeleteThe Cuban is the Miami version. The original, Tampa version includes salami, as well. Also, a proper Cuban is served after being pressed in a hot iron. I never heard of it until I moved to the Tampa area 16 years ago and it changed my life.
ReplyDeleteA patty melt is made with Rye or Marble Rye bread. A Ruben should have Thousand Island dressing.
ReplyDelete