12/22/2012   English German
  Edition # 99  
San Francisco, 12-22-2012

Culinary Delectables: The Cobb Salad
Figure [1]: An American tradition: Der Cobb Salad. Foto: Blue moon in her eyes

Michael Today, I'm going to introduce an item you'll probably find on American menus: the so-called Cobb Salad. It's a simple, but quite tasty dish, in a way, it's a pimped-out salad. Along green lettuce leaves, it features crispy fried bacon pieces, slices of chicken meat, and hard-boiled eggs.

Figure [2]: The Cobb Salad with tri-tip is priced at $13.95 at this restaurant.

Usually, it also comes with avocado and Roquefort blue cheese, and a marinade made of vinegar and oil, called "French Dressing" in the United States. Of course not mixed into the salad, but on the side in an extra cup, because Americans prefer to mix in the marinade by hand, instead of having kitchen staff take care of it.

The legend goes that restaurant owner Robert Howard Cobb invented this special salad in the 30ies of the past century, and allegedly he or his kitchen chef simply whipped up a salad made with leftovers after a hectic evening at the restaurant.

RSS Feed
Mailing Liste
Impressum
Mike Schilli Monologues

Get announcements for new editions

New editions of this publication appear in somewhat random intervals. To receive a brief note when they're available in your mailbox (about once every two months on average), you can register your email on the 'usarundbrief' Google Groups list.

Your email address
All Editions:

 

Send us a comment
We'd like to hear from you, please send us feedback if you want to comment on the content or have suggestions for future topics.

Simply write your your message into the text box below. If you'd like a response from us, please also leave your email. If you want to stay anonymous, simply put 'anonymous' into the email field. This way we'll get the message, but we have no way to respond to you.

Your email address

Message
 
Contact the authors
Latest update: 20-Jul-2015