Results tagged condiments from David Lebovitz

Savora

sandwich

For a current trip I’m taking, to avoid airport food, I made a sandwich. Since I was en-route to Israel, I though it best to avoid my usual jambon fromage and make a turkey sandwich with cornichons, cheese, egg, and mustard.

I’m not a condiment guy; I much prefer regular mustard than something jazzed up with a lot of flavorings. And I’m not big on mayonnaise either. Sure, it’s a great moistener. But is it really better than an immodest swipe of butter? (Or some mashed up fresh goat cheese?) I always hear about all these new sandwich spreads and so forth, and I guess I’m kind of boring because none of those things with honey or sun-dried tomatoes or anything “Ranch”-style sound all that interesting to me.

I’ll stick with keeping my sweets for dessert, thanks. Sun-dried tomatoes should probably stay back in 1986, and although I haven’t lived in a ranch, if I ever did, because of all the exercise I was getting working the fields and herding cattle, I would not be eating sandwiches or salads with bottled dressing. I’d be chowing down on bbq ribs and fried chicken, for sure.

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Maoz

maoz falafel

Yes, that’s me in the corner, wolfing down falafels at Maoz. I was trying to figure out a way to break the news, but my favorite falafel place in Paris is not where you think it is.

Last time I went to another joint, the French fries that came out were so light and limp that I was wondering what was going through the head of the cook who plated ‘em up. Let me state this simply (and in bold): If you have a professional-strength deep fryer, there’s no possible excuse for soggy fries.

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