What Could It Be Now?

Vegemite is an Australian food paste made from yeast extract, NOT vegetables, as the name might suggest.  The salty, musty flavor is an acquired taste that appeals primarily to the reptilian pallet of a native Australian -- that's not to say it's not worth a try.

A focused taste is reminiscent of a warm Olde English 40oz combined with a side of soy sauce, delicious.  For optimal enjoyment, Vegemite should be use sparingly and cut w/ cheese, egg yolk, butter, or anything unctuous enough to tame its salinated punch.  I read elsewhere online that Vegemite tastes like a cube of beef bullion -- I couldn't have said it better myself.

Aussies typically enjoy this peculiar product for breakfast, lunch or tea on butter-spread toast.  I added a poached egg to a create a breakfast that was surprisingly edible.

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com

You Down w/ SKC?

The sandwiches from Sal, Kris, & Charlie's (SKC) have been a staple in my diet for over three years, and are the number one reason why I can't seem to reach my "target weight."


Sal, Kris, & Charlie's Deli
33-12 23rd Ave
Astoria, NY 11102
718.278.9240

SKC is the self-proclaimed Sandwich King of Astoria, and I'm not one to disagree.  They are best known for their colossal cold-cut creation, "The Bomb", a skyscraper of meat & cheese constructed w/ nearly every deli meat they have in house -- prosciutto, salami, capicola, mortadela, bologna, roast beef, turkey, boiled ham, American cheese, and mild provolone are just a sampling of "The Bomb's" contents.

 

I suggest getting this sandwich cut into quarters, as it's easily enough for two feedings, even for a gavone such as myself.  

--truly a blue collar work of art.

To be honest, I don't often get "The Bomb" anymore, there's just too much going on -- too much meat, too much flavor.  Instead, I try to dream up custom combinations for the boys at SKC to interpret.  Here's a short list of some other personal favorites:

• Roast beef, cheddar, dijon mustard, lettuce & onions.  
• Turkey, roast beef, mortadela, American cheese, thousand island dressing, lettuce, tomato & onion.
• Italian tuna, sharp provolone, roasted peppers, lettuce & onions on whole wheat.  
• Roast pork, spicy capicola, Swiss, mayo, mustard, lettuce, tomato & onions.  
• Buffalo chicken, thin-sliced ham, alpine lace Swiss, lettuce, tomato, onions, oil & vinegar.

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com

Once Bitten, Twice Cooked

I've tried a number of different biscotti recipes, all w/ varying degrees of success. I've found that this simple anise & almond biscotti approach is by far the most well-rounded.

The word, "biscotti" means twice-cooked, and as you might have imagined, these cookies are indeed twice-baked -- once as a uniform log, and then again after being sliced into individual pieces. The drawn-out cooking process produces a dry, dense cookie that can double as a coffee stirrer. Naturally, biscotti cookies are the pefrect after-diner treat to enjoy w/ your coffee.

Anise & Almond Biscotti

2 1/2 cup flour

2 tsp anise seeds

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup (4oz) butter, softended

1 cup sugar

1 TBS grated orange zest

2 eggs

1/2 tsp vanilla extract

1/4 tsp almond extract

1 1/2 cups almonds, w/ skin, coarsely chopped

-- pre-heat oven to 325°

1. combine anise seed, baking powder, salt & flour.

2. beat butter, sugar & zest untfil fluffy; about 6 minutes. beat in eggs, one at a time. beat in extracts.

3. gradually add dry ingredients. stir in almonds. divide dough in half.

4. form low, flattened logs (14" x 3") on an ungreased baking sheet.

5. bake 40 minutes until golden.

6. reduce oven to 250°. slice logs into 3/4" slices. bake 10 minutes, flip and bake 10 minutes more. cool on a rack.

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com