Corned beef and the Reuben

Dec. 31, 2009, 10:55 a.m. | by Adriano Petrich | Categories: 5 ingredients or less sandwich | comments

IT’S NOT RAW MEAT1

That is only the redness talking.

Corned beef is somewhat of a American/Irish thing. We don’t have it here in Brazil, what we have here is its cousin the all-mighty Pastrami.

Both dishes start in the same way: The meat is cured in a brine, then for corned beef it is “canned” (which means ...

Read More



 

A case for Croatia ham and cheese

Sept. 19, 2009, 5:15 p.m. | by Adriano Petrich | Categories: cheese croatia ham sandwich | comments

Pršut

Croatia has some very important arguments. One that I like the most is Pršut. I mean ham. Those lovely pig legs cured to perfection.

Inland Croatia cures but don’t smoke, coastal Croatia dry-cures it.

If you are lucky, one day you might have to try both to check which one is better.

Paški sir (Pag island cheese)

As far ...

Read More



 
 

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License.