Roast Beef on Weck

Yesterday for lunch, the "Girls" (Not kids) went to lunch. They brought back roast beef on weck, and loganberry drink. The long time between having this makes it taste even better when you get to have it. It's so good.

It really is too bad that you just can't head down the street back home and pick this up. Roast beef on weck is a Buffalo origonal, like wings, but people just don't eat it elsewhere. That's too bad, because people would really like it.

If I was doing it, I would offer mild and "kicked up" horseradish on the thing, to allow people to acclimate to the taste. It would be nice if some restaurant back home would start a 'local only' type menu, where they got some recipes of some local place, which you can't get regularly. A "Buffalo" section could be there: beef on weck, wings, that kind of thing. A "New Orleans" section, a "Boston" section, a "Chicago" section. that kind of thing. They would just have to make sure that they had really good recipes for the things they did, it would take off, I think.

You look at some of the really big cities, like New York City, Toronto, LA, things like that. They have great diversity, and lots of different restaurants. You can have a different type of food every night. Finding the really good places can be a challenge, there are so many, but not in a small market, where you combine different things into one...

Maybe I should just be less lazy some times, and break down and cook beef on weck more.

The loganberry I believe is a type of blackberry. I wonder if it will grow and thrive at home.