Sledneck
Full Fledged Farker
- Joined
- Dec 4, 2005
- Location
- Wantagh, NY
Interesting read on SIDE's blog today about the Saveur 100
Number 63 in 2008 is one that is near and dear to my heart
http://www.saveur.com/back-issue/miscellaneous/2008-saveur-100-21046800.html#cev
63 Sausages That Really Sizzle
If you happen to find yourself in Croatia, or virtually any other Balkan country and there's a flaming grill nearby, chances are someone is cooking CEVAPCICI. These super smoky, skinless sausages (pronounced che-VAHP-chi-chi)—usually a combination of minced beef, lamb, or pork seasoned with garlic and pepper—have a vibrant flavor and a juicy texture that make them one of the world's great meat dishes. Known by a variety of names, depending on the country you're in, and typically served with flatbread and condiments like roasted-pepper and eggplant sauce (usually called ajvar) and fermented cream, cevapcici likely owe their culinary origins to the Turks (the food is a cousin of the kebab, from which it derives its name). Whatever their provenance, the sooner they catch on here in the States, the better.
Thanks SIDE you made my day with that one
Number 63 in 2008 is one that is near and dear to my heart
http://www.saveur.com/back-issue/miscellaneous/2008-saveur-100-21046800.html#cev
63 Sausages That Really Sizzle
If you happen to find yourself in Croatia, or virtually any other Balkan country and there's a flaming grill nearby, chances are someone is cooking CEVAPCICI. These super smoky, skinless sausages (pronounced che-VAHP-chi-chi)—usually a combination of minced beef, lamb, or pork seasoned with garlic and pepper—have a vibrant flavor and a juicy texture that make them one of the world's great meat dishes. Known by a variety of names, depending on the country you're in, and typically served with flatbread and condiments like roasted-pepper and eggplant sauce (usually called ajvar) and fermented cream, cevapcici likely owe their culinary origins to the Turks (the food is a cousin of the kebab, from which it derives its name). Whatever their provenance, the sooner they catch on here in the States, the better.
Thanks SIDE you made my day with that one
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