Jack Sprat We Are Not

A mindfully lubricated life might include a Thin Man Sandwich Shop white anchovy and whipped lardo (WHIPPED LARDO??!!) sandwich. Swing by Pittsburgh and get yer lube on. IMG_0637

 Bridging

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+ Browsing

menu

+ Mulling

staff

+ Schmoozing

seated

+ Perusing

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+ Viewing

pkg

+ Vying

bastardo

+ Piling

eggwich

+ Dripping

lisawich

= SMILING

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The Thin Man Sandwich Shop

PITTSBURGH YEAH! HELL YEAH!

Play It, Shem’uel

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Photos by Sasha Mazlov

Not again, as it is often misquoted (by lots of people, say me, for example), but still rather. Play it still, Sam. The old pastrami on rye, just the way it’s always been. It’s near absence has made our gusto grow fonder.

Everything New is Old Again

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Toast me a bialy!

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David Sax made a call to arms and arms they have raised, hoisting smoked fish, chopped liver, blintzes, bakkas and bialys. The deli has been saved!

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I eat my words. With schmaltz.

Quotidianly

Rise and shine, Clementine!

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Photo by Renee Comet and Styling by
Yours Truly

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Can a Breakfast Sandwich Change Your Life?

Eggsolutely.

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Ray Davies says so and my bets are on his knowing.

Lift yourself out of the doldrums
Make yourself a cuppa tea
Drag your emotions out of the gutter
Don’t wallow in self pity

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When you wake up, all of a fluster
Thinking life has passed you by
Give yourself a kick up the backside
Jump out of bed and punch the sky

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Is there life after breakfast
Full of possibilities
Is there life after breakfast?
Yes there is, after breakfast
So don’t live in agony
Is there life after breakfast?
Yes there is, after breakfast

Wakey, wakey, eggs and bakey!

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Thank you, Hey-Pal Susan!

 

Whither the Pig Ear Sammich?

A pig ear sandwich is a thing. Of course it is.

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Mr. Walston and I went for tacos at Taqueria Los 3 Reyes. The man thinks he does not eat meat. Similar to my son, who at the age of four announced, “I do not eat meat. Only pig!” So he, the man, ordered chicken, which apparently, in this age, is not technically meat. I buy that, just as I buy that ketchup is a vegetable. I did not order chicken because THERE WAS PIG EAR ON THE MENU. He, the man, did take one teensy gnaw of the pig ear and was put off by what he called the cartilage, which I suppose it was.

Here comes the required rant, a prerequisite, not a perquisite, thank you, Mr Gingrich:

Why is the texture of ear offputting while we are fine with the texture of thigh? RHETORICAL QUESTION. DO NOT ANSWER. Anyway, I understand that some of us are accustomed to consuming thighs, but not ears. Should you decide to eat me, please do not discard any of the parts.

Now, back to business. With dedication. Wither the pig ear sammich? Were one in Mississippi there would be no need to wonder. Over there the pig ear is the best state sandwich, according to Business Insider.

SMOKES & EARS from Joe York on Vimeo.

In Mississippi, from what googling implies, the pig ear sandwich is not simply A thing, it is THE thing. Good on ya, pig ear sammich. Featured lovingly at The Big Apple Inn  in Jackson, this sandwich is the money maker.

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The Southern Foodways Alliance 

Screen Shot 2014-04-20 at 7.35.49 AMA big part of our mission here at the SFA is to document the stories behind the food and bring them to a larger audience. We’re stoked that an Associated Press article on the SFA’s documentary work has appeared in newspapers from the Washington Post to the New Orleans Times-Picayune in recent days. The article spotlights Geno Lee, the fourth-generation proprietor of Jackson, Mississippi’s Big Apple Inn. Lee was the recipient of the SFA’s 2009 Ruth Fertel Keeper of the Flame Award. If you haven’t seen it already, check out Joe York’s film about Lee, Smokes & Ears.
(Photograph of Geno Lee by Rogelio Solis/A.P.)

When a lovely flame dies and smokes gets in your ears, the sammich is ready! Please pass the mustard, Mr. Thang.

Local Hero

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Capitol City Eats Talks About Shawafel

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Shawafel is refreshingly without gimmick. No horseshoes, mini golf, burlesque, craft beer, micro-bakery bread or other hipster touchstones.  The toum, however, is the difference maker and makes Shawafel a landmark. Immerse me in toum, please. Mark my soul with this glorious garlic cloud.

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The makings of chicken shawarma. Start with toum, end with fries, you can do no wrong.

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A few months back Chef/Owner Alberto  stopped by the photo studio of Renee Comet  with his chicken shewarma for a Washingtonian sandwich story. Renee was taking the pictures, I was wrangling the sandwiches, and Chef Alberto stayed for a bit of a visit. He impressed me. A former Jose Andres protege, Chef Alberto has struck out on his own and hit a home run.

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A person could hit a home run with one of these babies. They are rock solid and heavy  as hickory baseball bats.

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Mr. Walston, feeling the omniscent gaze of his vegan daughter, chose crispy cauliflower with tahini. She’s got him wrapped around her little finger, as it should be.

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Le French Fries doused gloriously with za’atar. We did not do a sludge test so I am taking an educated guess – sesame seeds, dried sumac, oregano and thyme. For sure on the sesame seeds and oregano.

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Lebanese cooks have a handle on the goods, folks. Sheeeeeewafel, sheeeeeebang, sheeeeeedoobeeeeeee. Do me!

 

 

A Thousand Bites

Without sunlight there would be no visualization. Put that in your pan and fry it. Thank you, Mr. Glaser. Without you our visualization would be less luscious. 

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Milton Glaser

 

Screen Shot 2014-04-02 at 10.09.05 AMThanks to the fearless playfulness of the first human to make bread. And to you, Blexbolex, for a hotpop trip to the bakery and butcher for our sandwich fixins, and the genuine confidence of Je Sais Cuisinier. Yes, yes, I do know how to cook.

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And now this

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CCAD 17th Annual Art of Illustration Show

Opening Reception Saturday, April 5th, 2014

Columbus, Ohio

Rejoice, the adventure endures!

Thank you to Suits-Herself-Cindy for inspiration, links and time out from her time in.

 

 

Whatever You Are, Be a Good One

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It’s the twenty-fir$t century and we must all ri$e to $elf-actualization if we wanna $tay current. I’m hip to that. Be your be$t, toa$ted-and-$ea$oned $elf. In the name of engendering truly authentic envy, DIY it. Toa$t afficionado$, fire up your bread oven$!

And, if in doubt, add $alt.

How to Make Toa$t So A*e$*m* You Can Charge $4 a $lice

According to Josey Baker of  The Mill in San Francisco, “There’s plenty of people doing toast now, [but] most of them aren’t making the bread themselves. It’s a really critical piece of the puzzle as far as we’re concerned.”

And while The Mill was not the first to create a thick-sliced, Nutella-topped piece of artisanal toast, Baker and his crew have certainly perfected the art. The one caveat? The thing some people can’t get over? That coveted slice can run you upwards of $4.

“Hipster Toast,” as the phenomenon is being called by outraged and genuinely befuddled media outlets, has taken San Francisco by storm, with iterations at bakeries and cafés around the city.

Bring on the hip$ters, $ay$ I, but plea$e leave any mention of the verb “do” out of it. Don’t wanna do toa$t, thank you anyway.

Dollar Toast concept by Chaz W