I am a fiend for stacks of protein (usually protein and add-ons) stuffed in between two slices of bread.
Yes, I admit it…I’m a sandwich maniac! I can immediately think of dozens of sandwiches I have enjoyed in my own kitchen for decades:
*tuna salad with celery
*sardines on French bread with butter, onions, parsley, lemon, olive oil
*the BLT
Tuesday, November 27, Lead Story:
A Tale of Two Sammys
When I was in Uruguay last year, I snarfed quite a few chivitos. What is a chivito? A beef filet sandwich wit’ da Uruguayan woiks! Loved it. I was even told that Anthony Bourdain called it the world’s greatest sandwich. I adore Anthony, and almost always agree with his judgments–except in this case! Find out on Tuesday which sandwich, in my opinion, takes the cake!
Wild rice from Minnesota–now actually harvested in other states as well–turns up on the tables of many Americans at holiday time. There, it is often joined by a big roast turkey. Later on, the left-over turkey meat and bones, and the rice left over in the box, face an uncertain future together. This is precisely why many Americans have taken command of the situation and–on the day after Thanksgiving, or the day after Christmas–are making Wild Rice and Turkey Soup. The flavors go wonderfully well together, with the wild rice–which is really a marsh grass native to the Midwest–contributing a deliciously nutty note.
Something new is under the sun….the combo of my new creamy chicken curry, in the southwest Indian style…with my new sauce, the yellow chile extract from Africa. It is yummy beyond all describing! DRTV gives you the picture…
I’m in the Tawny Port Minority…and proud!
If you’re a lover of Port–the great, sweet, fortified wine from Portugal, which has many different sub-types–you are supposed to love Vintage Port above all. It is the rarest Port. It is the most expensive Port.
But is it the best Port? Not in my tasting experience.
