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/Quote:
Originally Posted by skaredshtles
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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/Quote:
Originally Posted by skaredshtles
No way, the turning into a turtle is the best part.Quote:
Originally Posted by MakersTeleMark
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.
Dammit. Another place on the list.Quote:
Originally Posted by LegoSkier
If you haven't had the mortadella breakfast sando there, go now.Quote:
Originally Posted by muted reborn
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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And when you are done stocking up on salumi, go across the square to their wine operation https://www.enotecafalorni.it/home-englishQuote:
Originally Posted by skaredshtles
Card based system that auto pours over 100 wines.
Oh, you *know* I will. :DQuote:
Originally Posted by LegoSkier
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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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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Did someone say mortadella?!
https://twitter.com/i/status/1601210052530130946
I have reduced myself to watching men cut up torpedos of delicious meat on the internet.
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I like cooked sandwiches- I don't like raw sandwiches
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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.
Rachel? Looks tasty
Now that looks sloppy!
This - not so sloppy
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This guy has been throwing down some solid sammy reviews.
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.
You had me at “pork store”
Never heard that until I visited my Sicilian NY in-laws.
But wow. They have the meats.
"Italian Pork Store"?!?Quote:
Originally Posted by mud
I'm in love...
:D
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 was intrigued as to where this place was. Looks like it is in Clearwater, FL. If so, the meats might be good, but I’m not optimistic on the bread (unless they’re trucking in water from NY).Quote:
Originally Posted by skaredshtles
http://www.anitaliandeli.net/
Ex Brooklyn resident here, the bread tasted like what I used to get on 86 St. Tampa metro has a huge New York Italian population. Just don’t ask them where upstate is.
This is the place to go when in Brooklyn.
https://spumonigardens.com/
I did pepperoni, thick slice sharp cheddar and cream cheese on French bread this morning. Pretty tasty
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I’m traipsing all over the Maine and NH seacoast chowing down fried haddock sandwiches but this baked haddock offering from the Duck Fat Frite Shack in Portland beats them all. Baked with panko parmesan crust, shaved fennel slaw, housemade tartar on toasted Little Spruce bun. Washed down with an OxBow farm house ale. Bliss!
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