Search results
Results from the WOW.Com Content Network
A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.. It is usually served plain but a popular variation is to top with provolone cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice").
He meets a women's roller derby team, and has French dip sandwiches with them at Philippe's, which claims to have invented the French dip sandwich. He eats at a Mexican restaurant with a mariachi band, and visits the neighborhood of Thai Town. Bourdain trains with the Hawthorne SWAT team.
Philippe Mathieu emigrated from France to Buffalo, New York, in 1901, moving to Los Angeles in 1903.He opened a deli with his brother, Arbin, shortly after arriving. In 1908 he opened his first Philippe restaurant at 300 N. Alameda Street, where he served roast beef, roast pork, roast lamb, liver pâté and blood sausage.
P er Order: 490 calories, 16 g fat (5 g saturated), 2270 mg sodium, 44 g carbs (2 g fiber, 3 g sugar), 41 g protein. Black Bear Diner, the family-friendly restaurant with a strong presence on the ...
The first French dip sandwich I ever tasted was at the Arby's on Beechmont Avenue in the mid-1980s. At the time, I thought it was the greatest sandwich the Western world had ever created.
In Cambodian cuisine, num pang (Khmer: នំបុ័ង [num paŋ]; from French: pain – "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called num pang sach (នំបុ័ងសាច់ [num paŋ sac]; "bread with meats").
A French dip sandwich, or beef dip, is a hot sandwich consisting of thinly sliced roast beef on a "French roll" or baguette that is usually served plain, but a variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice"). [42]
The first documented reference to a "Monte Cristo Sandwich" was in an American restaurant industry publication in 1923. [1] From the 1930s to the 1960s, American cookbooks commonly had recipes for similar croque monsieur variants, under such names as "French sandwich", "toasted ham sandwich", and "French toasted cheese sandwich". [2]