I like white food, minimalistic food, bland food, subtle food.
You could be my son!

Bob K....do I detect an Elvis fan?

Geo wrote:Two really simple ones my mom started when I was in 3rd grade at St. Carthage (now closed) near Hamilton Park:.....

Philly cream chease + chopped ripe black olives.

Oh boy, what a surprise these were to my already-jaded palate!

Geo

My mother used to feed me something similar. Philly cream cheese with sliced green olives (the bottled ones with the pimento in the middle) on (& this was important) very thin sliced & then toasted seeded rye.

Athena, I think I would have followed your mother anywhere!



Even tho' my mom's family was Polish-Italian, I don't think I ever saw a sice of rye bread til I was in high school in CA.

Geo

razbry wrote:I like white food, minimalistic food, bland food, subtle food.
You could be my son!

I gravitate to the spaces between things: to iterate, say, a "true" Sichuanese mapo dou fou and a heavenly bowl of white rice, or, a gloomy, chilly early Spring day enlivened by a reductive egg salad sandwich(and bean soup?)...

there's tons of room for experimentation and personal touches

sometimes I prefer to parse elements out to their (nominal) essences

razbry wrote:Bob K....do I detect an Elvis fan?

Razbry
Quite a fan. I am also very interested in his life. He was a great entertainer from the most humble of backgrounds. And I guess how he coped with his fame at the time shocked many yet produced a legend.

Nowadays we have rap stars producing Girls Gone Wild movies and pop stars getting caught doing just about any sin people can imagine yet nobody seems as shocked as when Elvis swiveled his hips on TV.

Anyway, thanks for asking. Sorry to go off topic
bob

LAZ--

Just returned from my Quest For Crawfish and saw your very helpful posting on how to make schmaltz. I will give it a shot and share the results with you, if your stomach will allow. Thanx...Jim

I made the Merguez sausage sandwich with harissa as described in this NY Times article last night. I used homemade baguettes, tomatoes, and cucumbers. The harissa recipe was also conveniently included in the article:
Harissa Recipe

That baguette looks wonderful! Recipe, please??

I don't know about you Kanin...but this is what caught my eye in the NY Article

"knish press: a sandwich built on a split potato knish, the brainchild of Brian Karp, the chef and co-owner.

Squeezed in the hot press, the knish’s crust becomes thick and crunchy, and the peppery, onion-tinged mashed potato inside melts into the filling. The pastrami version is thought-provoking, but even better is London broil with gobs of spicy brown mustard and an “onion jam” that takes you right back to the hot dog cart"

Any place in Chicago that does a sandwich like that?

razbry wrote:the knish’s crust becomes thick and crunchy, and the peppery, onion-tinged mashed potato inside melts into the filling. The pastrami version is thought-provoking, but even better is London broil with gobs of spicy brown mustard and an “onion jam” that takes you right back to the hot dog cart"

Any place in Chicago that does a sandwich like that?

I'd settle for a place that does a good knish.

My absolute favorite, since I was a child: Rosen's rye bread (with the seeds, thank you very much), butter or margarine (depending on the preference of the eater), fresh sliced tomatoes topped with chopped onion and sprinkled with some salt and black pepper. Yum! Reminds me of Sunday nights at my Gram's house!

razbry wrote:I don't know about you Kanin...but this is what caught my eye in the NY Article

I also had my eye on the mackerel Man Tou sandwiches since I already have reliable recipes for the bread.

The knish sandwich sounds really good. Mrs. Stahl's potato knish recipe is highly regarded so I'll try it out and hope it doesn't fall apart when pressed.

Liz, I'll PM you a link for the baguette recipe.

kanin wrote:Liz, I'll PM you a link for the baguette recipe.

If you can direct someone to a link, then why not give it here? We are all interested.

Regards,

Kanin's just being good and not publicly ripping a recipe from a registered site / print publication as directed by the FAQ, which is conscientious. Hopefully, though, the process and ingredient list can be "adapted" and posted here with chef annotations / corrections. I typically trust LTH experience-based modifications over originals anyway.

Santander wrote:Kanin's just being good and not publicly ripping a recipe from a registered site / print publication as directed by the FAQ, which is conscientious. Hopefully, though, the process and ingredient list can be "adapted" and posted here with chef annotations / corrections. I typically trust LTH experience-based modifications over originals anyway.

Disclosing a link is hardly ripping a recipe.

FYI - Ingredient list is not copyrighted, it is the instructions that are. You will note the Chicago Tribune's recipes from cookbooks are always adapted with a note on the original source.

Regards,

Thought my teen was nuts, but during high school she took a crusty roll, spread it with butter, sprinkled garlic powder on it and took a fresh tomato out of the garden, sliced it up and made a sandwich. Took me 2 years to try it, garlic powder really not being my thing. man, it is GOOD and easy in a pinch.

One of my favorite sandwiches is to take a baguette or french roll, put olive oil on both sides and put a layer each of feta cheese, pepperoncini peppers, cucumber slices, and raw onion. I then put a sprinkle of oregano on it and usually eat it with mixed olives on the side. Yum!

Jen

forgive me if this's already been covered(it might as well have been): one of those ubiquitous Food Channel "challenges"---repeated ad nauseum....thank god it's not another bs 3D design cake workshop...this is the sandwich show and they offer both KNISH and ELVIS sammies...

the knish, I'm vaguely interested in

the Elvis...I don't quite get it's sudden popularity on this thread...it's a frickin' cliche'(of course it wins a portion of the Food Channel "challenge" judging)...kinda like the off again on again revivification of The Luther...then again the Elvis has been around much, much, much, much, much, much longer...

speaking of that particular Food Network "challenge"

who exactly is that Chicago chef and what's the number of his SAG representation?

Cathy2 wrote:

Santander wrote:Kanin's just being good and not publicly ripping a recipe from a registered site / print publication as directed by the FAQ, which is conscientious. Hopefully, though, the process and ingredient list can be "adapted" and posted here with chef annotations / corrections. I typically trust LTH experience-based modifications over originals anyway.

Disclosing a link is hardly ripping a recipe.

The link is actually on a site I'm building and it's still being tweaked so it's been, umm... behaving erratically. It's still pretty empty (1 post) but I have a few drafts almost ready to publish.
http://www.applepiepatispate.com/

Kimchi Grilled Cheese - liked it so much, I tried it twice, first with Provolone and again (even better) with Muenster. Next time I have Queso Chihuahua in the house, this is where it's going to go!

Mhays wrote:Kimchi Grilled Cheese - liked it so much, I tried it twice, first with Provolone and again (even better) with Muenster.

Good looking sandwich.

I have kimchee, I have muenster, I have bread, might just have to try your creation.

Thanks, G! I'll be interested to hear your thoughts. Possibly important prep note: I put cheese on both slices of bread, with the kimchi in between.

My favorite homemade sandwich is called a Smokey Eggsplosion. Below is a quote/copy of my post regarding the sandwich from the Random Food Pics thread:

A Smokey EGGsplosion

This is my version of the perfect breakfast sandwich.
Your choice of bread + some leftover smoked brisket (pictured here), pulled pork, or rib meat + an over-easy egg sprinkled with your go-to bbq rub while it's cooking + horseradish cheese + + giardiniera relish = A Smokey EGGsplosion.

Geo wrote:On the best possible store-bought (or home made) white bread, put

peanut butter + marshmallow Fluff

I also had those as a kid as an alternative to my usual Crunchy PB & J, but the one sandwich that I ALWAYS had on my birthday (and a few other times during the year) was my Mom's Egg Salad sandwich on lightly toasted rye bread. I make it exactly the same way except I have found that some dill in the recipe adds a nice touch.

Mike,

My mom also make egg salad sammiches, something I'd forgotten until reading your post. Care to share your recipe? My mom just put hard-boiled eggs together with some chopped celery and Best Foods mayo, good white bread and lettuce.

Tnx for the memories!

Geo

Mhays wrote:Kimchi Grilled Cheese - liked it so much, I tried it twice, first with Provolone and again (even better) with Muenster. Next time I have Queso Chihuahua in the house, this is where it's going to go!

Oh my gosh, MIchele! That sandwich looks amazing! My little Korean-American brain has never even dreamed of such a creation! I'm a bit embarrassed to say I don't have kimchi in the house right now, otherwise that is what I would eat for dinner

Sharona

Geo wrote:Mike,

My mom also make egg salad sammiches, something I'd forgotten until reading your post. Care to share your recipe? My mom just put hard-boiled eggs together with some chopped celery and Best Foods mayo, good white bread and lettuce.

Tnx for the memories!

Geo

Now you have to keep in mind she was not much of a cook, she saw cooking for 5 guys (my Dad and four of us little darlings) more of a chore than an adventure. She actually got her egg cooker as a wedding present back in 1958 and it still works to this day. She said more than one person said to her “What do you need an egg cooker for?”, they thought she was nuts.

6 hard boiled eggs run through an egg slicer twice, cuts 90 degrees of the other, two heaping forks (for drainage) sweet pickle relish, a large tablespoon on Miracle Whip (we never had real mayo because of my Dad’s heart condition) salt, pepper and mix. Simple but so good and comforting to a kid that ate virtually nothing other then PB & J’s.

Sharona wrote: Oh my gosh, MIchele! That sandwich looks amazing! My little Korean-American brain has never even dreamed of such a creation! I'm a bit embarrassed to say I don't have kimchi in the house right now, otherwise that is what I would eat for dinner

Sharona

It was yummy.

Fair warning to us non Korean-Americans - DO NOT wear apple green when eating this sandwich, lest you wind up looking like this.

Jeez Mhays, is that an apple or a tomato??! Red and green all over...

I was at the Asian Market yesterday, but didn't buy any kim chee, for whatever reason. So I couldn't try your astounding fusion sammich. Wow! Now I have an idea: we get from our local Costco up here a Canadian-made creamy havartii, which I think would go with your kim chee sammich like it had been designed by an Intelligent Designer! Really.

What did you use for bread? Did you do it in a frying pan, mit lots o' butter? etc.

You really are leading us where no has gone before. Tnx!

Geo