The Cure for Holiday Fatigue

This week alone – National Sibling Day, National Pet Day and now – I need a nap – National Grilled Cheese Sandwich Day. Wait, I can’t sleep through that!

So here, in honor, still holding court after almost 100 years, THE sandwich, the grilled cheese. No grill in sight, tis true, but bury me in cheese, please.  A post reprised, the grilled cheese repraised.

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Delicious By Design includes photos produced by Renee Comet and me. Something like 35 of ’em, none of them sweets. Lots of meat and bacon and butter, plenty of onions and garlic. This food is loud and proud and crusty on the edges.  The author and designer, Rob Sugar, gave us free license in the studio. Well, at first we were on a retractable leash, but Renee and I gnawed through that on day one. Then our imaginations ran free through the neighborhood.

Free rein comes with responsibility, of course. Damnit Janet. As much as we sometimes want to bark at squirrels and dig big holes under fences and shake muddy water all over you, we don’t and we didn’t. No we don’t cause we are PROFESSIONALS.

Like grilled cheese and tomato soup, creativity and capability are halves of a whole at Renee’s studio. At their tastiest when mingled.

It Ain’t What You Got It’s the Way that You Season It

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We went to Iceland. On the shortlist: hotdogs.

Bæjarins Beztu Pylsur á sex stöðum:)

The first part translates to “best hotdogs in town.”

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It was February, the year’s best hotdog eating month.

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The weather could not have been better.

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Order two. Before one you will want one. After one you will want another.

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Bring cash – a few bucks will do. IMG_7072

One always needs a napkin, but a table is superfluous. Beth, Zuraidah and Susan were game, as always. IMG_7071

Street meat in Icelandic = Þarsemfólkgangamaturúrdýrum

I made that up, Icelandicstyle.

 

It’s Yitz’s

Yitz’s is the sort of deli that creates a longing in me. Perhaps in you, too, particularly if you have some jew in you. I do. It has never been nurtured, but it’s there, like a deep vein of chopped chicken liver in my soul – fatty and rich and comfortable.

Yitz’s is the sort of deli that creates a worry in me, too, because worrying runs in my veins as well, making me a certified member of the tribe. Yitz’s is so NOT of the moment – thank you – that one wonders if it will last as long as it should. Forever, that is. Forever and then another week, in case we got busy and didn’t make it in for a bowl of borscht and a corned beef on rye last Tuesday.

Yitz’s is the sort of deli that reminds you that your hipster self is tired. All you gotta bring is your appetite and your most bare, soulful self. Think cultural tethers , think leave my pretensions in the car, think we are one big rugelach loving tribe.

Yitz’s is the sort of deli that serves delicious food. And no one needs to critique/review/remark on it. It’s a good place. Always, one hopes.

Friend and neighbor, Michelle, sent us to Yitz’s. She knows Toronto, lucky girl. And she gets us, lucky us. Thank you, Michelle!

You Had Sandwiches Without Me?!

Photos by Scott Suchman

One can only eat so much, so often. My friends at the WaShinGtoniANNNN MagAzzxxXZZZine ate a buncha sandwiches and printed a story about it which you can look at here. Thank you, Scott Suchman, for putting a mountain of napkins to use for READING.

Going to Heaven in a Sandwich Basket

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Kanawha City Bridge, built 1915, demolished 1975

The archivist is in. Thank you WVSlim for a walk through sandwich history.

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From the Kitchen: From Ray’s Deli, an Almost Heaven Sandwich to Savor,  March 30, 2016
Judy Grigoraci
For the Gazette-Mail

Carol Crow, a column follower, had a mystery to solve. As she noted in a recent email, “I was wondering if any readers recall the ‘Almost Heaven’ sandwich that was served at Ray’s Deli in Kanawha City years ago and would remember the ingredients?”

The Almost Heaven Sandwich

As recounted by Gloria Max in 2007:

“Start with 2 large slices of Grecian bread; layer bottom piece with one slice of Swiss cheese, sweet yellow pepper slices, sliced turkey breast, salami, two slices of tomato, and fresh onion slices. Sprinkle with pepper and top it with the other slice of Grecian bread.

Brush the top of the bread with melted butter; put it on a hot grill butter side down; butter top bread; flip when bottom bread is browned and brown second side, turning once. When the bread is browned and cheese is melted, eat and enjoy.”

From the Charleston Daily Mail, August 8, 1975
On a good day Ray’s Deli turns out 250 to 300 sandwiches — a major portion of them whipped together with computer – like competence by Ray Max. a slender, curly haired man with an air of intense dedication. Read on here.

Next gumshoe quandary: What is Grecian bread?

Found in blogland:

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First, the memory: I grew up in Charleston, West Virginia, which, in the 1960’s, probably wasn’t the most cosmopolitan town. But my Mom was smart enough to know a great loaf of bread when she found one, and there used to be a nice restaurant  in town called The Sterling, that sold their delicious Grecian bread “to go”. Screen Shot 2016-04-03 at 5.16.13 AMRead on and find recipe here, or find recipe below.

This bread looks look like very respectable sandwich bread.

Susan puts a cornstarch wash and sprinkling of sesame seeds on the loaf before baking, an idea that is new to me and clever. I hope to use that technique soon.

Susan Williams’ Grecian Bread

3 c. lukewarm water
1 1/2 T. granulated yeast
1 1/2 t. salt
2 c. durum whole wheat flour
4 1/4 c. all purpose flour
1 T. sesame seeds

1 T. cornmeal

1/2 t. cornstarch

Preparation:

Mix the yeast and salt with the lukewarm water in a large (5qt) container.

Mix in the flours using a large spoon. (I use a large wooden spoon. By the end of adding all the flour, I wet my hands to mix in the last bits of the flour into the dough. The dough is a fairly wet, sticky dough. You can certainly use a mixer if you’d like to, but I don’t find that I need one.)

Cover (not airtight…this needs to off gas a bit). Allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.

The dough can be used at this point, or you can store it in your fridge for up to 14 days.

When You’re Ready to Bake:

Dust the surface of the refrigerated dough with flour and cut off about half of it. (About 2 lbs.) Dust it with more flour and quickly shape it first into a ball, and then into an oval (ish) shape. Allow to rest for 40 minutes on a sheet of parchment paper that you have sprinkled with cornmeal. (If you HAVE a pizza peel, then use that to let it rest on, and to help you transfer it into the oven. I don’t have a pizza peel, so I use parchment paper as my sling for transferring the bread dough loaf to the oven onto my baking stone. It can stay on the parchment paper for the baking: no problem. No need to transfer it off directly onto the stone.)

Twenty Minutes Before Baking:

Preheat the oven to 450º, with a baking stone placed on the middle rack, and the bottom of a broiler pan on the shelf just below that.

Time to use that mysterious cornstarch that’s in the ingredient list.
You’re going to make a Cornstarch Wash to make the bread shiny, and help the sesame seeds to stick to the outside of the bread.
Cornstarch Wash:
Blend the 1/2 t. of cornstarch with a bit of water to form a paste. Add 1/2 c. of water, and whisk with a fork. Microwave for 60 seconds, till mixture appears glassy. You can store the unused portion in the fridge, covered with plastic, for the next loaf.

Just before baking, paint the surface of the loaf with the cornstarch wash, sprinkle with sesame seeds, and slash the surface of the bread (I usually make 3 diagonal slash marks) about 1/2″ deep, using a serrated knife.

Gently place the loaf and the parchment paper onto the hot baking stone, using the parchment paper as a sling to carry the loaf to the baking stone. Pour 1 c. of hot tap water onto the broiler tray below it, and quickly close the oven door. Bake for around 30 minutes, until deeply browned and firm. Adjust baking time to the size of your loaf, and your own oven’s performance.

Allow to cool before slicing and eating.

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The Sterling
Those were the days.

Stop On By!

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Alive and Living, Justin Bruegenhemke

Live from St. Louis, it’s living legend, Justin Bruegenhemke! A person could do worse – St. Lou is a stupendous sandwich town, home to stellar originals. It’s a solid town, solidly in the middle of the country. If there is going to be a king of the Hill, there must be a hill, and the hill must be strongly built. So when in St. Lou fortify oneself, with a sandwich from the Hill.

Screen Shot 2016-03-13 at 9.45.14 AMWhen we first caught up with Justin Bruegenhemke in September, he was 100 sandwiches into his goal of eating through the sandwich menus at all nine delicatessens and sandwich shops on The Hill. This past Saturday, January 16, at approximately 11:22 a.m. Central Standard Time, Bruegenhemke officially completed his Hill Topper project with the consumption of the Hogfather sandwich (hot salami, bacon and hot coppa on garlic cheese bread) at Gioia’s Deli.

Read on here.

 

Thank you, Morsty, lapsed St. Louan. Hope to meetcha there someday for a wich er two.