Huh. I missed the paragraph where the author set out their political platform. But I guess I’m not spending my off time scouring food articles for weird culture war stuff.
John Carruthers
jcarruthers
Proprietor of a bootleg pizza shop located in an alley. Beer writer by day and author of three cookbooks. Jean jacket enthusiast.
You mean like the guy says in the piece?
That sounds like that one sandwich truck from Rutgers back in the day.
* * * F A N C Y * * *
Not gonna lie, I like the name.
It’s brown sauce. It is a sauce, and it is brown.
I enjoy this immensely.
It IS though!
Really glad it turned out well for you! The deli ask is the turning point, for sure.
[quietly files trademark for Hula Haggis]
What kind of pizza was it?
Or morcilla!
Taing mhòr dhut
Dumplings, you say? That’s going on the list.
I like it, but that is definitely a higher bar to clear. Having “blood” in the name isn’t helping.
I have absolutely been served a full meal at pretty much every Michelin joint I’ve ever frequented.
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Thanks for reading!
Good question. This is the brine created by the peppers.
Do it! It’s really enjoyable to see how the character of different peppers changes when they ferment. The lids I use are super easy.