Jake from the Sandwich Lovers Club wrote in to remind us that today is peanut butter and jelly day! Now, I’m pretty sure that school is still on, but check your local media listings. In case you’re unsure, eHow has a guide about how to celebrate. Synopsis: make a PB&J! Back in 2007 Serious Eats [...]
What a strange and bizarre world it is when everyone goes bananas for sandwiches all at once. So much enthusiasm is fantastic, finally the sandwich will have it’s time in the spotlight! So much enthusiasm brings lots of new players to the field and they, apparently, lack creativity. Just like Unbreaded (see below), food blog [...]
Saturday, October 25, 2008
Iran tried to build the world’s longest sandwich at 1,500 meters, filled with chicken and ostrich meat. 1,500 meters!!! That’s almost a mile long! Now, I’ve had dreams like that and I can never quite make it through the whole sandwich. Apparently, so have thousands of Iranians: the crowd ate the sandwich before it could [...]
Kevin Weeks, who runs Seriously Good, wrote a nice overview piece about sandwiches for NPR, The Art of Sandwich-Making. The SANDWICHLab (submit or read) used one of his recipes to make delicious grilled cheese. A lot of the article is basic information, but he makes two good assertions. First, his definition of sandwiches, (which I [...]
Via Daily Feed, the Boccalone Salumeria in San Francisco serves baguettes, turned inside out and grilled as a panini. Talk about a paradigm shift! HA HA! How strangs, the outside is warm and soft, while the crust stays on the inside. I worry that as you ate the sandwich, the crust would push the fillings [...]
The NY Times food column “Feed Me” has an article about the Croque Monsieur at Bar Boulud, the upscale “slice of pig heaven” from Daniel Boulud. Actually, most of the article is about the authors summer drinking habits, but eventually he gets around to watching the sous-chef at Bar Boulud make a Croque Monsieur. I [...]