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Depending on my mood: milk and dark

Tourtiere is often eaten at room temperature in Montreal, and the rest of Quebec for the holidays. I think it's great that way. Reheat it in your own oven, cover with foil and wrap in a towel for easy handling before transporting. Don't burden the host by baking it there. They will have enough going on in their kitchen, whether they need the oven or not. If you must, then only reheat it there - don't bring it raw. I would love to see your recipe.

Crisply pliant.

Hill Country, NYC.

Depending on mood, dark and/or milk.

bagels, cream cheese, lox, the works...and then something sweet.

Hill Country, NYC

Dark and Milk, depending on mood.

bagel, lox, the works, and then something sweet, like danish...

Thin, pliantly crisp. No chew.

Ribeye

The ham sandwich from the Gotham Bar & Grill Cookbook.