Corned beef and the Reuben

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


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 ...

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A case for Croatia ham and cheese

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


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 ...

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