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Ask Me Anything: Where to Find the Single Greatest Sandwich in the World Today
Plus! More on Maui relief, Minnesota State Fair food, where I eat in Minneapolis and lots of other topics.
Hello from Hawaii! I’ve been at a food festival at Mount Aulani and I’m helping to fundraise for Maui relief efforts.
I love taking your questions every week. Become a paid subscriber to Spilled Milk and you can leave me a question in the comments below. In previous week’s I’ve answered questions about AI in restaurants, my real thoughts about air fryers, food at sports stadiums and a whole lot more.
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Links! A lot this week.
• This is how to find Richard’s Bake & Shark in Trinidad and Tobago, home of probably the single greatest sandwich in the world today.
• The pasta books I mentioned: “Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes” by Missy Robbins; “Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto” by Marc Vetri; “Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen” by Scott Conant.
This week’s questions:
What do you like to eat when you visit Trinidad and Tobago?
Yesterday I went to order lunch and the server directed me to a self-service terminal to order. It asked me to tip after I finished. Has tipping for counter service gotten out of control? I kind of feel like it has. I can’t afford to keep tipping 20 percent everywhere I go. (I live in a city that has a decent minimum wage, and most people make more than that because of the labor shortage.)
Loved your end of summer pasta recipe. What should I do with all the cherry tomatoes from my garden?
Do you have a favorite state fair food stand?
What new fair food are you dying to try this year?
Do you have a favorite episode of Bizarre Foods?
How can I ease my spice-averse mother-in-law into liking spicy food?
What watch brands do you like to wear?
What are some of your favorite Twin Cities restaurants?
We recently got a manual pasta-making machine. We’ve never made pasta before. Any tips? What’s the best basic recipe for making pasta, and are there sauces you recommend for the first batch?