![]() ![]() Here’s the recipe: Make it yourself or head over to Bay Burger anytime this weekend and see how we make “Fast Food” on the East End. I could see it being used as a dip for Buffalo Chicken Wings with their traditional carrot and celery garnish. But boy what you’d be missing! It’s like a crisp BLT on a plate without all the carbs of the sandwich. So if you have blue cheese hater in your midst, you might skip this recipe altogether. ![]() I thought I’d cut back on the blue cheese taste enough without eliminating it altogether. I used just a cup in the food processor portion of the recipe and left out the recommended second cup altogether. I even cut down on the amount Joe recommended. And in the interests of making the experience palatable to him, I stayed away from the powerful blue Roquefort and found a nice wedge of Saga Blue, which I seemed to remember from my pre-Andrew Blue Cheese-eating-days, was a nice mild blue with a lot of creamy texture. However, in the interest of Chewing the Fat, he agreed to try it. Step 1 In mini blender, puree sour cream, parsley, chives, dill, mustard, vinegar, and 1/2 teaspoon salt. Unfortunately this is on our household’s ‘Do Not Serve’ list as Andrew just does not like the stuff. ( I do hope they bring that one back.) And how is the food there ?Ībout the blue cheese. How to Make a Wedge Salad How to Make a Perfect Wedge Salad All you need are a few basic ingredients, our ace recipe, and expert tips. For one thing, have you ever been to a McDonald’s that operates as a Farmer’s Market on Saturdays all winter? Does your local McD’s have jazz nights every Thursday? Does your fast food restaurant make its own ice cream with the fantastic tagline: “It’s from the Hamptons so you know it’s rich”? And one summer they even made the most incredible ham sandwich. Then how do I explain my attachment to Bay Burger, the Sag Harbor Hamburger Emporium at 1742 Bridgehampton-Sag Harbor Turnpike Sag Harbor, NY 11963 ( Phone: 631.899.3915)? I n certain circles it would be classified as Fast Food faster than you can say McDonald’s. While I am still not making my own Ketchup or Mayonnaise, I’ve been very successful in keeping things fresh around here. That’s also when we ousted as much processed food from our diet as we possibly could. I invariably answer “Never” because I gave up fast food over ten years ago. Inevitably, there’s a question about how long ago I’ve visited a fast food restaurant. ![]() It goes with the territory when you write about food. Allow the glaze to cool completely before use. The liquid will have evaporated leaving just over 1/2 cup of thick concentrated vinegar. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until thick enough to coat the back of a spoon. I frequently take part in surveys about where I eat and what I eat and when. Over medium-high heat, combine both ingredients and bring to a boil. ![]()
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