Filed Under: meat with 1 Comment
A sandwich I prepared in my kitchen a while ago. The main ingredients are deer sausage and butter on some nice bread. But while some others may have stopped there, I went the extra mile and added some salmon paste, as well.
The result was interesting… I don’t think it’s the type of thing I’d eat every day, but if I ever have excess salmon paste and deer sausage again, might be tasty.
The deer sausage had been cluttering up the freezer, see, so I thawed it out for some tasty sandwiches. Good stuff, that deer sausage. And we apparently had some salmon paste in the fridge, so figured I’d try ’em both at once. No idea where that stuff came from. Does salmon paste just appear in other peoples’ fridges, too? Or is it just me?
At the Outer Banks, as in life, sometimes you’re ocean-side and sometimes you’re sound-side — and either way, everyone likes a nice sandwich for lunch. In this case, everyone (meaning me) had marble rye piled high with teriyaki-flavored chicken that I took a chance on and that ended up being quite tasty.
When you’re on a ferry between Tallinn and Helsinki, you’re really the definition of a captive audience. Want some duty-free perfume, toys, or candy? You’re in luck (as long as you enjoy smelling licorice, playing with licorice, and eating licorice, respectively*). Want anything else, though, and you better hope the on-board businesses have you covered. […]
A burger is a sandwich. And an open-faced sandwich is a sandwich. So it stands to reason that an open-faced burger is a sandwich, too. Especially if the burger includes thick-sliced, fatty bacon; pickled onions; black bread; and a venison patty. Also, when I say “fatty” bacon, I suspect you may not fully understand just […]