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  1. #351
    Join Date
    Oct 2003
    Location
    Redwood City
    Posts
    1,701
    Quote Originally Posted by skaredshtles View Post
    I have no doubt. Most cured stuff is fairly easy...

    The trip to Colonnata would be more of a pilgrimage, though.

    As will be the trip to this place: https://www.dariocecchini.com/

    Dammit. I'm hungry now.
    Meant to get to that place when I was over there in 2019 but never did. I settled for the cosolation prize of Macelleria Falorni https://falorni.it/en/
    "Great barbecue makes you want to slap your granny up the side of her head." - Southern Saying

  2. #352
    Join Date
    Feb 2007
    Location
    righthere/rightnow
    Posts
    2,836
    Quote Originally Posted by MakersTeleMark View Post
    The simple deli meister trick that Brad Leone let out on the tubes should teach you to score that in a clockwork pattern.
    No way, the turning into a turtle is the best part.

  3. #353
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    20,766
    Is that like scoring the edges of the pork chop so it doesn't curl on the grill? Thank you America's Test Kitchen/Cook's Country.

  4. #354
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    10,841
    Quote Originally Posted by LegoSkier View Post
    Meant to get to that place when I was over there in 2019 but never did. I settled for the cosolation prize of Macelleria Falorni https://falorni.it/en/
    Dammit. Another place on the list.

  5. #355
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
    Posts
    3,967
    Quote Originally Posted by muted reborn View Post
    Dang that looks good. I just found out about Mortadella this year. From a couple weeks ago at a place called Central 9th - the bread, made in-house, made the sandwich sing. Rovagnati Italia Mortadella, shaved fennel, Arugula, provolone, Dukes and sweet peppers. Not fried up though.

    Attachment 437157
    If you haven't had the mortadella breakfast sando there, go now.
    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  6. #356
    Join Date
    Apr 2012
    Location
    Stumptown
    Posts
    9,573
    Not really on the level of aged meats above, but this is my go to with leftover roasted chicken.

    Pita, tzatziki sauce, green onion, and some hot peppers. So good. So easy.

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  7. #357
    Join Date
    Oct 2003
    Location
    Redwood City
    Posts
    1,701
    Quote Originally Posted by skaredshtles View Post
    Dammit. Another place on the list.
    And when you are done stocking up on salumi, go across the square to their wine operation https://www.enotecafalorni.it/home-english
    Card based system that auto pours over 100 wines.
    "Great barbecue makes you want to slap your granny up the side of her head." - Southern Saying

  8. #358
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    10,841
    Quote Originally Posted by LegoSkier View Post
    And when you are done stocking up on salumi, go across the square to their wine operation https://www.enotecafalorni.it/home-english
    Card based system that auto pours over 100 wines.
    Oh, you *know* I will.

  9. #359
    Join Date
    Oct 2003
    Location
    Ogden
    Posts
    8,075
    Torta Chilanga from a hole in the wall down the street from my office. I had to order in Spanish so I may have missed some toppings. Pretty good.

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    Sent from my iPhone using TGR Forums

  10. #360
    Join Date
    Apr 2021
    Posts
    1,856
    Phall, yes sir will do. As for tortas I think i have a lot to learn - most are good but the great ones are elusive but out there.

    I drove around the valley to find some delis that sell Mortadella because I had no clue where to buy it and of course Caputos has a couple options, so I bought some there. Made one with arugula with italian dressing (sherry vinegar, olive oil, hot sauce, etc) and cream cheese with goat cheese, capers, hot cherry peppers, etc. The money move though was putting somewhat old 2 day old sandwich buns (from stone ground bakery) in the oven for 5 minutes - crispy shell with steaming hot warm and soft inside - gahhhhhh thank you Mason for that advice I will always do that now.

    Ate it, was great, but then went to the store to buy much needed banana peppers to offset the hotness and then got some 'neutral tasting' lettuce to replace the arugula to make the cream cheese mix and italian dressing spice stand out more.

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  11. #361
    Join Date
    Jan 2016
    Location
    Greg_o
    Posts
    2,151

  12. #362
    Join Date
    Apr 2021
    Posts
    1,856
    I have reduced myself to watching men cut up torpedos of delicious meat on the internet.

  13. #363
    Join Date
    Dec 2012
    Location
    betwixt the Silvers and Saint Johns
    Posts
    495
    I like cooked sandwiches- I don't like raw sandwiches
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  14. #364
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    12,442
    Click image for larger version. 

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    Triple Decker Chicken Joe:
    Ideally made with 3 slices of rye.
    Russian dressing made with ketchup, mayo, cornichons, green onions and urfa chili flakes. Copiously smeared on each slice of bread
    Chicken breast (can substitute roast beast, turkey or ham)
    Swiss cheese
    coleslaw spread on top and bottom
    softened butter smeared on each slice of bread.
    Last edited by schindlerpiste; 01-07-2023 at 01:42 PM.
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  15. #365
    Join Date
    Jan 2008
    Posts
    8,497
    Rachel? Looks tasty

  16. #366
    Join Date
    Dec 2002
    Location
    The Garden State
    Posts
    4,341

    Favorite sandwich?

    Now that looks sloppy!

    This - not so sloppy
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  17. #367
    Join Date
    Feb 2005
    Posts
    18,059


    This guy has been throwing down some solid sammy reviews.



    Is it radix panax notoginseng? - splat

  18. #368
    Join Date
    Feb 2007
    Location
    righthere/rightnow
    Posts
    2,836
    Here’s a couple of quick stops from a recent trip that are worth the hype imho.

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    Chicken Parm
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    The fries were shockingly good, must have used straight beef fat.

  19. #369
    Join Date
    Mar 2005
    Location
    Dystopia
    Posts
    18,259
    You had me at “pork store”

    Never heard that until I visited my Sicilian NY in-laws.

    But wow. They have the meats.

  20. #370
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    10,841
    Quote Originally Posted by mud View Post
    Here’s a couple of quick stops from a recent trip that are worth the hype imho.

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    "Italian Pork Store"?!?

    I'm in love...


  21. #371
    Join Date
    Mar 2006
    Location
    General Sherman's Favorite City
    Posts
    30,875
    Hit up a Cuban bakery's new brick and mortar location this weekend and had one of the best cubanos I've had outside the Caribbean. The place is first and foremost a bakery so the bread shines through of course but each component was incredibly flavorful.

    Nearly forgot how much I love a cubano sandwich.

    https://www.buenagenteatl.com/#aboutbuenagente-section
    I still call it The Jake.

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