There is. Check out CHOW.com’s video above, about the glory that is the turducken sandwich from William Hallet in Queens, New York.
I’m not entirely vegetarian. I still eat seafood regularly and poultry occasionally. And I’m not one of those judgmental asshats that sits at a table with carnivores and silently judges them or does the whole, “Do you even know what you’re eating?!” thing. If you’re vegan, good for you. If you’re a carnivore, go for it. I get it. Bacon is delicious. What I find puzzling is the whole fake-meat-disguised-as-meat phenomenon. It’s like fat free butter or fake fur – it just feels weird. Why would anyone who has omitted animals from their diet have any desire to consume tofu shaped into an animal?
OK, I’ll be entirely honest — the realistic turkey — I have a compulsion to buy one the next time I’m home (it’s from a restaurant/tofu manufacturer in LA called Vinh Loi), just out of morbid curiosity. So I started poking around and came across a whole world of fake meat that I never even knew existed. Vegetarian offal:Read More›
Last month ES brought you our list of America’s top 10 new sandwiches. But blogga always said that reader knows best.
Many of you commented on our original story to tell us which of your favorite innovative sandwich should have been included. We chose the ten tastiest suggestions and now present an encore list: America’s Top 10 New Sandwiches, as selected by Endless Simmer readers.
10. Steak Poutine Pita — U Needa Pita — St. Catharine’s, Ontario
What could be better than poutine, Montreal’s signature street food? How about throwing that poutine — cheese curds, fries and gravy included — on a pita, so you can actually eat it while walking down the street? Add some steak and you’ve got yourself one helluva sandwich. And yes, for the sake of U Needa Pita, we’re including Canada as part of America this one time only.
9. Westside Monte Cristo — Melt Bar and Grilled — Cleveland
We’ve said it once and we’ll say it again: there’s no food so good that it can’t be made better by a trip to the deep fryer. Kudos to Melt for being brave enough to test this theory out on the monte cristo breakfast sandwich — honey ham, smoked turkey, Swiss and American cheese — all battered in beer and deep fried.
8. Chacarero — La Sombra — Austin
We’re officially placing money on Chile’s signature sandwich — the chacarero — to become the next bahn mi, and La Sombra‘s version is the most sumptuous one we’ve seen yet. Shiner Bock marinated sliced hangar steak topped with green beans, avocado, tomatoes, pickled cucumbers and spicy mayo, all on a thin, toasty bolillo.
Luckily for my family there was a culinary student chef in the room when it came time to carve the Christmas turkey. And there I was, carving a turkey with tongs in my great aunt’s laundry room amid detergent and dryer sheets. The turkey, which had been cooking for what looked like days, sat in a roaster placed on top of the washing machine. The turkey cooked for so long in fact, that the meat just fell off of the carcass. Yes, this happened. Bless my great aunt who does all of this on her own and refuses anyone’s help. Even a chef’s. Ah, the stubborn Czech.
After the Christmas turkey had been “carved,” green bean casserole consumed, and stomachs bulged over belts, the leftovers were put in doggie bags for us to take home. What to do with this uber-cooked turkey? Well, soup of course.Read More›