is this the best one for the vietmanese sandwiches, was in the area earlier for one of their iced black coffee drinks. looks promising. oh, and they had some hard-core, real hard-core headcheese with all these layered components...

plate for the antipasti (god, that headcheese is good, and this is the only place I know where the mortadella doesn’t taste like bologna) balanced by some olives and pickeled veggies, and my oxtail ( a brilliant bowlful of...

Stopped at Ba-li(?) on Rockville Pike previously mentioned. I had Banh Mi with Pate, Headcheese and Jambone ($2.00). Came on a nice, but not perfectly fresh french-bread roll. Included a mixture of shredded daikon and carrot, a...

I agree with posts that argue there is nothing outragous about scrapple or headcheese. Brains with scrambled eggs was a traditional creole breakfast and some folks still do it (of course, they are the diehards who still drip...

(right on), and frittes (too oily) - but the food was only decent. The cheese counter was spectacular, however, and the head cheese guy (as opposed to the head-cheese guy) was unintimidating and let me try a bunch of cheeses...

As a half-German American, growing up here and craving German meats and so on, I’d have to say thank god for S&W; their stuff is great I think, and certainly their headcheese is some of the best (or the one I always crave,...

Saganaki in Greek means, small frying pans. And in cooking, it refers to anything cooked and presented in small frying pans. To make a traditional cheese saganaki, you need a hard cheese of some kind, either kefalotyri...

the special which apparently means a little bit of everything. The sandwich is stuffed with red cured pork, white pork loaf, rich pate, headcheese, mayo and even a few shrimp. The pickled vegetables are cut thicker than at Mr....

, followed by an entrecôte with choron sauce and (according to the menu) julienned vegetables — he didn’t mention that the steak came with fries. When another member of the party inquired about the charcuterie plate...

terrine, snails, boudin noir, and boudin blanc. Everything I’ve tried has been fantastic. Irving Mill - “pork toast,” lamb ribs, lamb sausage, chicken liver mousse, boudin blanc, boudin noir, pig’s foot,...

. They mention moranga, but they also mention headcheese.A light went off because this week Mom also had headcheese tacos. I’ll have to ask if she’s making that herself....

an adventurous palate they serve up things like chicken heart and chicken knee bone) Bar Boulud serves up excellent pate’s and headcheeses with a wide assortment of wines. They have other stuff too like fish and meats for...

What about uncooked, where do I get that? All this talk has me wanting to make some headcheese.

, bacon, kabanosa (the original “Slim Jim”), headcheese, tongue, dark headcheese (with blood), kishka, etc. Yum. So long until lunch!

included in the Cuban sandwich. I think that sandwich needs the bite of a good vinegary pickle. But the meat in the Cuban was very good. The bacon is awesome, rillettes, headcheese, and pates are great, can’t wait to try...