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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Monday, April 22

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Blog Wed Feb 27 2008

CB&J on Sourdough

My friend asked me what I was going to order. There's nothing vegan on the menu, he told me. The CB&J on sourdough drew my eye: "house-made" cashew butter and fig jam on sourdough, pan-fried. But it's got cheese, he said. So I order without. What about the macaroni and cheese it comes with? I ask for fries.

I'd been craving Hopleaf's fries, their greasy softness and crispy ends, ever since I found that I'd be going there, and even though they would certainly seem excessive on a plate next to the house-made, wafer thin and crispy potato chips, which the sandwich comes with. My friend reflected that there weren't many vegetarian options - you might as well be vegan. Our server nodded her head with certainty after I asked for the changes, as she took to her notepad.

The bread was perfectly crispy in certain places, yet soft, and reassuringly warm and oily. Its holes emitted fig jam. I think I felt the tiny, gentle seeds of the fig, adding more texture to the viscous jam. Cashew butter made the sandwich, giving a needed gooeyness and richness, yet subtle enough to nod to the figs and sourdough.

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Mark / March 2, 2009 4:36 PM

I just heard from the owner that the "house made" cashew butter includes two pounds of butter per batch (and honey) so unfortunately this is not vegan.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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