A Well Executed Creation

Golden bacon-egg-cheese-hashbrown at Bingo Deli

 

(CavemanCircus.com)

A Well Executed Meal

(CavemanCircus.com)

A Well Executed Creation

(CavemanCircus.com)

A Well Executed Creation

Calamari BLT sandwich at The Black Marlin restaurant.

(Facebook.com)

Cutlets, Great As Main Course Or In Between Bread

16 Reasons to Have Cutlets (or Schnitzel or Tonkatsu or . . . . .) for Dinner 

Most cultures have their own version of a breaded, pan-fried meat cutlet—because, no matter what you call it, it's just so darn good.

Skate Wing Schnitzel

“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans, of The Optimist, in Atlanta. His method also works with skinless turbot, flounder, or sole fillets.

Chicken Cutlet Sandwiches with Savoy Cabbage Slaw

Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.

 

  

Pork Scaloppine with Fennel Salsa Verde

The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.

More here (BonAppetite.com)

A Well Executed Creation

(CavemanCircus.com)

A Well Executed Creation

(BroBible.com)

A Well Executed Creation

(BroBible.com)

Well Executed Creations

(BroBible.com)

Breakfast From Around The World

BRAZIL: Expect to find ham, cheeses, and bread, served with coffee and milk.

PAKISTAN: Pakistanis enjoy heartier meaty breakfasts, like Nihari, a stew made with beef sirloin and / or shank pieces.

More here (CavemanCircus.com)

Game Changer

(BroBible.com)

A Well Executed Creation

(BroBible.com)

A Well Executed Creation

(CavemanCircus.com)

A Well Executed Creation

(CavemanCircus.com)

A Well Executed Creation

(BroBible.com)

Did You Know - Philippe's Edition

The Century-Long History of Philippe’s and Its Famous French Dip Sandwich

As for the creation of Philippe’s French dip, Andrew Binder says it was the byproduct of a happy accident. Although French immigrant Philippe Mathieu launched the restaurant in 1908 at its first location at 300 N. Alameda Ave., it wasn’t until he moved the eatery to 246 Aliso St. in 1918 that he would make his serendipitous mistake, inadvertently dropping a roll into pan drippings from a roast and serving it to a customer. The diner, who, according to Andrew Binder, was a fireman (it’s a common misconception that he was a policeman), apparently enjoyed it so much that he came back the next day with some friends and asked for it again — and the rest is history.

(KCET.org)

Keys To Creating A Super Sandwich

Meat Monster: How To Make The Ultimate Italian Hero

Here are some tips for building what is truly an epic, epic sandwich.

• Get all your meats sliced thinly. Especially when it comes to the good stuff, if you get it too thick it’s really tough to bite through, and you’ll be yanking slices of meat out of your sandwich with your teeth as you try to rip into it.
• Get your provolone sliced thin, too, but slice your mozzarella a bit thicker. The provolone is there for its sharp flavor, and the mozzarella is there for the gooey melted cheesy texture it’s able to provide.
• Proper toasting is important. Keep your eye on your toasting process, ’cause it can go from almost done to charcoal really quickly.

Complete list (FoodRepublic.com)

Can't Argue With #1

(FoodRepublic.com)

I Hate To Say, But I Try It

Meet Onigirazu, The Japanese Sandwich You Will Soon Be Craving

Cue the onigirazu. A layer of rice and whatever pleases the soul are wrapped in seaweed into a flat square and sliced in half. Popular fillings include the aforementioned tonkatsu, ham, egg and cheese, tuna salad, caprese salads and more.

According to the Boston Globe, the origin of the rice ball sandwich can be traced back to a manga (Japanese comic) series from the mid-1980s called Cooking Papa.

(FoodRepublic.com)  

I May Just Have To Make A Visit To This Place

On the Line Bonus: A Look Inside The Butchery, Newport Coast

(OCWeekly.com)