Our pickled pequin post drew a comment from Jim Sherman, a regular reader who said:
"I don't bother with heat when pickling peppers. When I pickle just about anything except radish or carrot, I do soak the veggies overnight in a Kosher brine to draw out as much water as possible, and then dump them in whichever vinegar I'm using.
"Since the seasons (both pepper harvest and Christmas) are upon us, those cute little shaker bottles of Pompeii red wine vinegar filled with small hot peppers make re
Commenting on the Palmetto Inn's Number #10 Dinner, a plate of cheese enchiladas with chili and queso Jim Sherman wrote: "Needs a sunnyside-up fried egg on top!" That reminded me of another famous Tex-Mex dish--the "Roosevelt Special" at the Original Mexican Eats Café on Camp Bowie Boulevard in Fort Worth. That plate combines a fried-to-order chalupa shell topped with beans and cheese, a crispy beef taco, and a cheese enchilada in chili con carne topped with two sunnyside-up fried eggs.
The
Photo by dalboz17A recent item in Details magazine declared the torta the next trendy sandwich, following on the heels of the banh minh and before that, the panini. The article continued with the best places to get one, and drew attention to a sandwich in Oregon made with ciabatta. Newsflash, Yankees: We've been eating tortas for years, and we like our three kinds of meat, guacamole and refried beans on telera bread, thank you very much.
Here are a few highlights from our illustrious, torta-ea
