I was so excited to find out a local place sold Gyros. Usually I have to go way out of my way to get one.
Gyros with Ranch dressing instead of tzatziki sauce. There really needs to be a law.
My family and I are fans of Macaroni & Cheese. If the dish has only macaroni (preferably “elbow”) and cheese (preferably “chedder”) then we love it*.
If, on the other hand, the recipe includes additional ingredients, like cat poop topping, then we tend to shy away.
- well, we loved it until my daughters turned 100% vegan last year. Now they eat Mac & Nothing.
Doesn’t matter.
There are only two points in contention.
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A Monte Cristo sandwich did not originally come with jelly. Therefore a Monte Cristo with jelly is a recipe variation.
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A Monte Cristo with jelly is wrong. You could probably put hot fudge sauce on a cheeseburger and find people dumb enough to eat it. But that doesn’t mean it’s right.
The first Monte Cristo sandwich I ever had was at a now-defunct restaurant in DC. It was ham and cheese on bread dipped in egg and fried … served with a liberal topping of hollandaise sauce. As a skinny 20-year-old who could eat anything and not gain weight, I thought it was the best food ever. I probably ate it 1-2 times a week for an entire summer while doing an internship in Washington.
I don’t eat MC much anymore because I can’t afford the calories, but I’m still shocked that hollandaise sauce is not part of the original recipe.
There’s a plethora of embellishments to its heavenly matched, classic pairing…succulent orange and luscious coconut…that’s authentic ambrosia!. The linked article goes on to embrace “the more…the merrier”, unfortunately, and to advocate for bananas to be added (bleah!) but they do acknowledge the “classic pairing”.
Marshmallows get no mention.
I do know that, but unless I am actively making cheese I don’t tend to have whey around. The jug o’ milk version can also be made with skim milk [darned close to whey, IMHO and not something I drink willingly =) ] But it does amaze people on how easy it is to actually make. And I do enjoy making my own yoghurt, quark, ricotta and cheddar [and curds, I like the way they squeek when I bite into them =) ]
Love Anderson’s - I use their recipe at home whenever i make pea soup =)
I prefer basic NY cheesecake and flavor it by changing out the toppings.
Horrors … and tzatiki is easy enough to make, grate cucumber into yoghurt, dash of salt, sometimes I like crumbling dried mint in for a change.
I have mentioned it before, but my favorite foods are those that are simple - the best ingredients I can afford, prepared properly. I find the perfect burger is the best meat, grilled or pan fried, on good quality buns [I like potato buns or pretzel buns] with a minimum of crap - typically a slice of red onion, several leaves of butter lettuce, and maybe apickle slice, and as condiments catsup and occasionally mustard. A steak needs nothing more than salt and pepper, and occasionally sauteed onions. I tend to prefer a salad that is mixed greens with a simple balsamic vinaigrette, and to me baked potatoes need only salt, pepper and butter.
Not that I can’t make high faluting French foods, it was part of my training, but to me adding foie gras, sliced truffle and gold leaf is useless when you have good meat for your burger. If I want to eat foie gras and truffle, I will make pate de foie gras.
Based on our trip to Arby’s the other day…
Please do not put slices of sugared bacon in my chocolate milk shake. Ew. (No, I didn’t order it. The photo was bad enough).
Fish ‘n’ lips.
It’s a 1924 recipe, and the jam is a side, not part of the actual sandwich so you dont know. Next, "American full cream cheese " is NOT what is currently used on MC sandwiches, so by your count- all current MC sandwiches are recipe variations.:dubious:
It’s jam, not jelly and every modern recipe has it. However, it’s on the side, so use or not use as you see fit.
To be honest, I’ve never had a Monte Cristo without jam, so this is all new to me.
On the other hand, I don’t think I’ve had a French Dip without Swiss on it, and that also appears to be a huge sin according to this thread. My defense is that I’ve never had it in its homeland (which I understand to be Los Angeles.)
You understand correctly. Phillipe’s is the home of the French Dip, no matter what Cole’s tries to claim.
So what constitutes an honest-to-goodness French dip? Do you know the cut of beef? Should I guess something like round or top sirloin? I see a lot of crockpot type recipes on the internet, but my guess is that it’s really roasted on sliced on a deli slicer (which I have! Like a serious, 80 lb or so Globe deli slicer.) I wanna recreate the real deal at home. Any input?
Even Phillipe’s allows cheese if you want it. In fact, they recommend the roast beef with Swiss variation. The beef is prime bottom round, thin-sliced. The bun is either single-, double-, or triple-dipped. Don’t ask for au jus, you won’t get any extra.
I like mine double-dipped, with a healthy schmear of their volcanic mustard. The au jus is a double-step process they refuse to share.
Pulykamell:. You live in Chicago and you want to make a French Dip Sandwich? My god, man, just go to Al’s on Taylor Street and gitcha self an large Italian Beef, dipped, hot and sweet. That’s a French Dip elevated to the Celestial Plane.
Monte Cristo: Drop all these awful jelly-based arguments! Feed that Monte Cristo to the dog and make yourself a Hot Brown.
(As with the Club Sandwich, chicken makes a better sandwich than turkey)
Next time I’m in LA (which isn’t all that often–maybe once every seven years or so, but I’m about due now), I’ll have to put it on the itinerary to visit Phillipe’s. And also Tommy’s.
Entirely different thing. A Hot Brown is entirely savory, whereas a proper Monte Cristo runs some sweet into the mix for contrast.
That is exactly what I had for lunch on Wednesday. Well, regular, not large, but dipped hot & sweet from Al’s on Taylor. I’m actually wondering how similar it is to our Italian beef sandwich.
Very similar, but no veggies on a French Dip.
Anything in cornbread just makes me not want to eat it. Cheese, chilis, sundried tomatoes, little nubbins of corn … no thanks. I’ve grown up to the point where I can handle nuts and dried fruit in yeast-risen wheat breads. I still can’t handle adulterated cornbread.
Ah, well, personal taste thing I guess. I haven’t much of a sweet tooth.