Now I'm interested in traveling to the Mid-West;
The Enduring Midwestern Mystery of Blue Moon Ice Cream
And how—to the best of our ability—to make it at home.
And how—to the best of our ability—to make it at home.
www.atlasobscura.com
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Cilantro Lime Chicken Thighs
This is truly the most amazing zesty cilantro-lime marinade ever. And the chicken comes out perfectly juicy and tender.
Cilantro Lime Chicken Thighs - This is truly the most AMAZING zesty cilantro-lime marinade ever. And the chicken comes out perfectly juicy and tender.
getpocket.com
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The Godfather Sandwich Is Everything and Nothing
How the iconic movie inspired a mainstay on deli menus around the East Coast.
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As the movie
The Godfather collected awards and became sacred cinema, the sandwich the Godfather became a mainstay at delis all across the country. Whether you call it a hoagie, a sub, a hero, or something else, everyone agrees that the former gave the latter its name. What no one can agree on is what actually constitutes one.
“The Godfather is Genoa salami, prosciutto, capicola, whatever trimmings you want—lettuce, tomato, onion, pickles, hot peppers—and sharp provolone on our bread,” according to Ray Cacia, who runs the Williamstown, New Jersey, outpost of Cacia’s Bakery.
“The Godfather is salami, pepperoni, ham capi[cola], mortadella, soppressata, provolone, oil, vinegar, and hot peppers on Arthur Avenue white bread,” according to Vito Sandomenico, who started working at Anthony’s Deli in Mamaroneck, New York, right out of high school in 1993 and now owns the place.
“The Godfather is prosciutto, soppressata, coppa, sharp provolone, marinated eggplant, lettuce, tomato, onion, olive oil, and red wine vinegar on seeded Formica’s [Bakery, in Atlantic City] semolina bread,” according to Paul Bagliani, part of the fourth generation of owner-operators of Bagliani’s Market in Hammonton, New Jersey.
Even by eliminating total outliers that buck Italian sandwich traditions (the chicken and smoked sausage Godfather at Zunzi’s in Savannah, Georgia; the lasagna-on-garlic-bread Godfather at Melt Bar and Grilled in Cleveland) and organizing the various cold-cut-based Godfathers in a Venn diagram, we find the overlapping nucleus empty. Prosciutto and soppressata are popular fixtures, but their presence is not sacrosanct. Ditto for capicola/capocollo. Mortadella sometimes makes an appearance. Sharp provolone gives most Godfathers their teeth, but Cosmi’s Deli, in my grandparents’ old South Philly neighborhood, for example, defangs theirs with soothingly milky-mild fresh mozzarella. Hailing from Delaware County, near the Philadelphia airport, Ro-Lynn Deli has fed
Murder Durders a Godfather layered with pepper ham since 1965.
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How the iconic movie inspired a mainstay on deli menus around the East Coast.
tastecooking.com