One of the best things about working at the 9th Street is the diversity of our selection and of the products available at the Mexican markets surrounding us. My grilled cheese uses elements from several different cultures which is really what being “American” is all about if you ask me.
Aside from my annual 5 or 6 cannollis from Isgro's during the Italian Market festival and the occasional Reese’s peanut butter cup (my weakness) I really don't have much of a sweet tooth. The one area that I stray from my general malaise with sweets is honey. For tea when I have a sore throat, for hot toddies when I pretend to have a sore throat, for making my own mead, and especially for drizzling on any variety of awesome cheeses.
The pig is known as the king of the kitchen, or he ought to be if he isn't, but over the years the noble swine has been crossbred into a fast-growing, flavorless bore (no pun intended). Before the high-density feedlot life became standard, pigs used to have regional and varied diets, distinct flavors and fat levels. Now, they are just a ubiquitous pale chop that pales in comparison to its former glory.
Last Friday Benton’s Country Hams accidentally sent us 5 pound packs of pre-sliced bacon instead of the 1 pound pre-sliced packs we usually receive. Now, we could have sent them back with an expense to the fine folks at Benton’s and a longer drought of their bacon in our shop. Instead, as we like to […]