Category Archives: Sandwiches in the News

Glad to Be Sticking My Tongue to Something It Doesn’t Freeze To

Thanks b to LRoy for the Tenacious Ignatius.
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Great laughs about a grotesque sandwich. I especially like this line:

Ian: You do kind of get the sense this is what would have happened on Day 38 of Noah’s Ark.

Sandwichy Monday

 click above for the full story

A Very Merry Unsandwich Day to You!

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Business Insider: National Sandwich Day, November 3

Thank you, Mod Michele. You sent this to me punctually and I am tardy in posting. Lately I’m looking at life from behind the eight ball. The holidays are coming, fast and furious, long before I call the pocket. Leapt upon, we were, by National Sandwich Day, November 3. Happily, every day is sandwich day – even when you need to crack open the box of matzoh.

One tiny caveat with this map – speaking as the expert I am, having not lived in the midwest for 30 years – one would not eat a Wisconsin bratwurst with cheese curds, not on the brat anyway. After cheese curds, yes, but not under. Ask my mother. Screen Shot 2013-11-12 at 8.40.44 AMScreen Shot 2013-11-12 at 8.40.56 AMScreen Shot 2013-11-12 at 8.41.10 AMScreen Shot 2013-11-12 at 8.41.19 AM

The business of being a sandwich insider is a very tough business indeed. Not for the feint of stomach.

Border Patrol

Sandwich FlagSandwich FlagSandwich FlagSandwich Flag

50 States, 50 Sandwiches

The borders are brackish. As are the interiors.

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Bless their Zagaty hearts, they are talking about sandwiches!

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Every state has its own specialty dishes, but it’s often the unique regional sandwiches you find all around the U.S. that best embody the spirit of each community and its local cuisine. August is National Sandwich Month, so what better time to take a look at the 50 States of America and the delicious regional sandwiches found in each? (We also included Washington, DC – bonus sandwich!)

August is only ten months away. Never too early to think sandwich.

Not to put too fine a point on it, a point cannot be put on it – boundaries are grey, particularly when it comes to food. As fun as it is to claim a food as unique to a region, the exercise seems nearly pointless to me.  My four cents.

States are varied. And their boundaries merge. The  pork tenderloin sandwich  is an Indiana thing. And an Iowa thing, but not so much. The St Paul, now that is strictly defined as St Louisian, no question. But the pasty, unique to Michigan? My home state, Wisconsin, claims it too, a piece of their Cornish immigrant mining legacy.

No matter the locale, we lust for food that defines us, our terroir, our history. While merging into a homogenous mass, we simultaneously hone the cultures that define us.  Sandwiches waft the smells of food, region, home, across all borders!

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Spoken Through Lips Greased By Pastrami

From MMSMINYJAF (My-Main-Sandwich-Man-in-NY, JAF) who has his fingers on the pulse of pastrami. At Katz’s Delicatessen the pulse is hoppin’! Bauer and Dean Publishers have gotten the sacred word from the whispering pickles.

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The pictures in this tome are almost as nice as the ones I took when there with MMSMINY a few years ago.

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Photographs by Baldomero Fernandez, text by Jake Dell, edited by Beth Daugherty

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The Times Will Tell

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Who Made That?

PB&J only looks like this in pictures. Nicely done Victoria Granof.

A Real Neal Meal

Screen Shot 2013-02-15 at 9.58.18 AMThe Southern Foodways Alliance, a hallowed outfit in this household, produces – on paper and electronically – a quarterly newsletter, Gravyread with relish by me religiously. Neither precious, nor breathless, nor kitschy, Gravy tells stories that orbit around food, a path that connects us all, rather than creating hierarchy,  competition or status.

Recently featured Neal’s Deli in Carrboro, NC, is a hop, skip and jump from Chapel Hill, a straight shot down 85 from DC, a drive just long enough to let a full-court-press appetite develop.

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Two P’s in a Pod in a Pinch

eanutbutter and ickles

From KG-in-a-inch

Thought about you the other day: the NY Times had a write up in the food section about eanut butter & bread & butter ickle sandwiches. That is the one ickle I do like. Karin and my dog Mitchell were out of town all weekend seeing her mom in Roanoke. Kept telling myself – since I had all the ingredients – I was going to try this out. Kept chickening out.

My (used to be) aversion to ickles was 1.) thought erfectly fine cucumbers were messed with & 2.) (back when I would do McDonald’s – thought it was nervy of them to assume everyone wanted ickles on the cheeseburgers. Having quit smoking a couple of years ago find my alette has expanded. Such adventure ahead!

The verdict is in: Skippy Extra Crunchy w/ bread & butter ickles on lightly toasted  French bread = 100% winner!

Your encouragement was very helpful making this dive into the gastronomic unknown…..

Sandwich Monday: The PB&P

by Ian Chillag

NPR – October 29, 2012

The Peanut Butter & Pickle Sandwich dates back to the Great Depression. It’s great if you’re transported back in time to 1930 and you forget to bring Powerbars, or, say, if you’re stuck in your house with limited pantry options as a big hurricane heads your way. The New York Times says the PB&P is “a thrifty and unacknowledged American classic.”

Ian: As New York Times endorsed sandwiches go, this is way better than the Paul Krugwich.

Robert: It’s a weird combination. It’s a bad sign when even pregnant women won’t eat it.

Ian: The reason the Peanut Butter & Pickle sandwich was popular in the Great Depression was because people didn’t have money for the more traditional sandwich, the Anything & Anything Else.

Leah: Yeah. This pairs great with a nice shoelace and mule hoof stew.

Eva: This was part of FDR’s New Deal program to get unemployed pickles back to work.

Ian: Wow. It’s not bad. I haven’t been this surprised by a sandwich since that White Castle slider came to life and begged us to stop eating it.

Robert: Reese’s, are you listening? America wants a Pickle Butter Cup.

Eva: I always thought mixing peanut butter and pickles was lethal…or maybe that’s bleach and ammonia. Can’t remember.

Ian: Subbing in pickles is like having Tebow come off the bench. By that I mean pickles are bad at football.

[The verdict: surprisingly not bad. The pickles provide a nice texture and sweetness. That said, no one wanted more.]

Of course no one wanted more. They were satisfied!

No Phone, No Pool, No Pets

slippery corned beef

brined by this king of the road

carb/umami bomb

Rina Rapuano’s  story in the Washington Post about the Corned Beef King.

Put down that broom and read excerpts here:

buttery corned beef, sauerkraut that cuts through the richness of the meat, Swiss and Provolone cheeses, and Russian dressing, layered on fresh-baked rye and warmed on the griddle

the flavors and texture spoke to the great care that’s taken with the beef brisket. Rossler cooks the already-corned meat for 11 hours, a process that involves slow roasting and re-seasoning it with his own pickling spices, onions and “secret sweeteners.”

roasting the meat for more than three hours in nothing but garlic, butter, salt and pepper let the taste of the bird shine

corned-beef hash topped with two over-easy eggs (food truck breakfast. woot!)

corned beef to fill my frame
means by no means is my name

third boxcar, midnight train
destination…Bangor, Maine….

They Don’t Need No Stinkin’ CheeseWhiz in Whizconsin

This just in from Dry-Witted Correspondent John in Green Bay:

The New Glarus Hotel in the New York Times

This is an interesting article and I am forwarding it because of the mention of the sandwich available at Puempel’s Tavern at the end. Limburger, onion and braunschweiger on rye for $5.00. You could wash it down with a cold Spotted Cow. I just devoured aged brick and onion on rye and I fear I smell like a dog that has been sniffing and nibbling on aged roadkill.

I want to go to P*****l’s Tavern, but I cannot bring myself to say it out loud. One of those words that make me cringe, along with c**p, b**t, and z*t, all common and all favored by 11-going-on-12-year-old boys. Don’t these boys have imaginations? Oh, of course they do, and imagining anything the teensiest bit disgusting is pure pleasure. What part of the brain is in charge of this function, and how does it assist us in staving off extinction?

Limburger, braunschweiger and onion. Why is this a triumvirate of deliciousness for me, and disgusting – not in a good way – for my son?

BBC Science examines disgust on their Science/Human Body and Mind page. I found this article fascinating, and revolting. I tried to read it without seeing the pictures, which was impossible. Now those images are implanted in the disgust center of my brain. Take my advice, if you are going to click on the BBC link,  have your 12-year-old read the piece aloud to you.

A few quick excerpts:

Disgust might be genetic; hard-wired in our brains and imprinted on our biological code by millions of years of natural selection….The things people consistently find disgusting also make us ill….Upbringing plays an important role in determining what we find disgusting. 

Another vital trigger is our sense of smell. Smell causes such a powerful response in the brain that the US Army has been trying to develop a stink bomb with an odour foul enough to be used for riot-control. 

Anything that reminds us we are animals elicits disgust. Disgust functions like a defence mechanism, to keep human animalness out of awareness….The word ‘yuck’ is similar in languages all over the world. It seems to be a proto-word.

O. K. Got it. And the word Yum, is it not a proto-word? I say yes, based on my vast research.

Supposably Orientated Towards the Heroizing of Manliestness

Someone used the word “heroizing” on me this week. Twice. This would not get by a  sharp-eyed gardener (watch her pluck those cabbage worms), editor (lay? lie? laid? she’s on it), writer (need proof? look here), or eclipper like The Sublime Miss M.

She spots it for me, sandwich stuff, fascinating odd bits that I follow down the electronic sidewalk, nose aquiver (speaking of words that look made up).

Heroizing does, however, seem mighty applicable. I’ll give you that. Take, for example, the

Macho, Macho Sandwich

Macho, macho sandwich: Primanti Bros. named ‘manliest’ in U.S.
Tuesday, November 22, 2011

By China Millman, Pittsburgh Post-Gazette

Primanti Bros. has beaten out 8 other regional finalists for the title of the “Manliest Restaurant in America,” awarded by Men’s Health magazine and featured in the December issue on newsstands now.

On Nov. 30, the Travel Channel’s “Food Paradise” will feature the contest and explore what makes Primanti Bros. and the other regional finalists so “guy-friendly.”

And, I ask you, where are you gonna go with your manwich? Where can you simply bask in your bad heroizing selfness? Look no further.  The Manshed