Text 6828, 84 rader
Skriven 2008-05-10 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Starches
================
-=> Quoting Janis Kracht to Jim Weller <=-

 >> Being Sicilian whose family was from Palermo, he had to have pasta
 
 > I'm a WASP and only have pasta, at most, once a week

 JK> we eat rice and potatoes probably as often as macaroni all in all

I tend to average potatoes and/or bread 5 times a week, rice and
pasta once a week each. Lunches lean towards sandwiches a lot.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Hot Dogs And Sandwiches In Chile  
Categories: latin amer, sandwiches, info
  Servings: 1 text file

           hot dogs
           sandwiches

The completo, a Chilean hot dog impossibly overloaded with
condiments  We estimated that there was one-fourth to half cup of
mayonnaise per hot dog. The completo came on its own special clear
plastic tray with two ridges to elevate the hot dog for ease of
handling and to ensure the integrity of the hot dog's upright
position  Considering that the hot dog was densely packed in a bun
with sauerkraut and impressively topped with a massive amount of
avocado mash, a smattering chopped tomato, a bit of mustard and hot
aji sauce, and, most importantly, a heart-stopping splodge of
creamy, mild-flavored, homemade mayonnaise, an overturned hot dog
could've resulted in a disastrous mess. Although the actual amount
mayonnaise was probably less than what it appeared to be, we
estimated that there was one-fourth to a half cup of mayonnaise per
hot dog. Don't even bother calculating the nutritional value of this
thing; nobody wants to know.

you'll get a hot dog topped with everything but the kitchen sink
(usually salsa, tomatoes, guacamole, sometimes sauerkraut, ketchup,
mustard, and the requisite mayonnaise).

Lomito Rapa Nui

The Lomito Rapa Nui, the restaurant's house sandwich, packed thinly
sliced pork loin, sauerkraut, "salsa americana" (chopped pickles),
tomato slices, mustard, aji, and a generous helping of mayonnaise
between the halves of a hefty, crusty round bun.

Chacarero

The chacarero was sliced beef, tomatoes, mayonnaise, and a big
honkin' mass of steamed green beans. 

The churrasco completo starts with pan amasado, a homemade full moon
shaped Chilean bread that lives somewhere in that delicious no man's
land between a fluffy white bread roll and crusty French bread. Thin
slices of beef are sauteed in oil and make up the "churrasco" part
of the sandwich, which is also topped with cheese. Then comes the
"completo" part, which in this case meant guacamole, tomato, and
chopped lettuce tossed in lemon juice and oil. And, of course, a
generous layer of mayonnaise. Add string beans, and the sandwich is
called a chacarero—but that's a sandwich for a different day.

Chile knows the key to making awesome hot dogs and sandwiches, that
key being mayonnaise. Lots. And lots. Of mayonnaise. And avocado.
Or, more simply, lots of creamy, fatty goodness.

Zach Brooks is the proprietor of Midtown Lunch, where he blogs about
affordable lunchtime eats in Midtown Manhattan. The guy knows his
sandwiches.

Posted by Robyn Lee To: Serios Eats


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Cheers

YK Jim


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