Haha… I was was thinking to link my posts to another dedicated Gjusta thread, most likely yours. So I did a little search and not surprisingly came across a lot of Gjusta . The @CiaoBob to melt or not to melt the Porchetta Sandwich thread was particularly wacky - full of “wabi sabis, GPMs & GPBs” and cartoons and… I had to stop reading for now. Like I wrote, it was a madhouse and I had a lot going on that day. I forgot there even was another Porchetta Sandwich. But I will probably weigh in on that thread with my thoughts on the Melt at some point too.
Anyway, to make a long story short (not an easy thing for me), I will definitely be exploring their menu more and post on your great Gjusta thread.
Small but super rich, I distinctly remember a river of drippings flowing down my arm while eating it. I had to order that prime rib salad @PorkyBelly posted above to lighten the meal up a bit.
We grind our own meat and make 4oz burgers. Started at 6, then 5 and have gone with 4 for several years. We put so much stuff on our burgers that 4 is plenty. Recently we even left off the bread (English muffin rather than bun).
I don’t much care for the super-fancy, high butterfat, new-flavor-combination ice cream places. A bite or two of most and I’m done. I actually like Dryers Rocky Road, but not the Rocky Road served at these high-end ice cream shops. It’s like there’s too much intensity - doesn’t mean it’s bad, but doesn’t scratch the ice-cream-craving-itch for me.
I’ve tried. I’ve failed. I accept that I’m a cretin.
(Though I do like some of the more typical sorbet flavors some of these places create. Is that redeeming?)
My favorite homemade quesadilla involves cheapass flour tortillas, chunks of Swiss cheese, and the thing tossed in the microwave for melting. Cut into wedges and eaten without salsa, guacamole, sour cream, etc.
I had Top Ramen for lunch today (“Oriental” flavor, of course). I cracked in an egg at the end of cooking and supplemented the salt bomb packet with Lao Gan Ma Chili Crisp.
When road trippin’ to PHX from SD, there is an Arby’s in Yuma, AZ that makes one of the best Turkey Rueben on Rye with sauerkraut, grilled onions, thousand and swiss.
Plus, with that horsey sauce squeezed out on it’s da