And now for something completely different


A sandwich actually worth eating. Continue reading

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Isidorable


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This is a sandwich named after my newborn son. His name is Henry Isidor Dobish, and we thought that it was only proper that I make a sandwich for him.  I went down to <a href=www.ddelisubs.com>D’Deli</a> with my friend and fellow sandwich lover Phil, and while we were in line, I was thinking about things that should go on a sandwich that would be representative of what my awesome newborn was.

Well, lets see… he was only about 1 month old at the time, and he didn’t really do very much beside eat, sleep, poop, pee, and eat some more.  That and be really really cute and adorable.  My sister-inlaw coined the term Henry Isidorable, which I thought was perfect.  As I was going into my sandwich making decisions, I decided that I should utilize both classic symbolism, as well as visual representations of how awesome my child is.

So here goes,

The base of the sandwich is strong and hearty. A nice wheat bread, thick yet squishy, sort of like my baby. He came out at 9 lbs.  Next came a layer of spicy brown mustard because that is what baby poop looks like.  I also threw down some olives, because i like olives, and the olive branch is a symbol of peace.  So far he has brought joy and peace into my life, and I am sure he will continue to do so.

Then I did a layer of cheese, and I went with a classic cheddar. I should have gone with 2 types of cheese, or at least double the cheese, because the only thing he eats right now is boobs. Boobs=milk=cheese. Pretty easy.

Next was a layer of Baby Spinach (because he’s a baby and Emily loves spinach), some carrots (because he was jaundiced), and some sprouts (because he is growing like one!). I topped it off with a little bit of oil (because sometimes we have to put some baby oil on him to keep his skin all soft and cuddly).

Then I ate it, which I did not do to my baby.  The sandwich was good. it was a little heavy  on the spinach, and I would have liked to have a little bit more cheese, but the flavors were great.  It was nice and light, with a balance between the mustard and the cheddar.  Every bite was enjoyable, just as every minute I get to spend with my child is enjoyable.  I think with very little refinement, this sandwich could be a good addition to one of my standards…. One day Henry, you will get to make your own sandwiches.  Until then though, you have to eat the ones we make for you… and actually, you don’t even get to eat those.

Huckleberry’s Unpressed Panini


It has been a very long time. Fear not, I still love sandwiches. This one however, I did not love. Emily and I went out with our friend Ramya, who was about 8 months pregnant at the time, and we went to the huckleberry for brunch. It was a quaint little spot, right in downtown Louisville. Cute decor and a nice looking patio off the back. We had a seat on the back patio, and I was hankering for something greasy, but still a little bit light. I Saw their menu, and the Panini section, so I settled on the Mozzarella Mushroom Sandwich for $8.95:
Portobella mushrooms, fresh mozzarella, and roasted peppers on housemade foccacia with balsamic drizzle. I asked for it as a panini… but what I got was not a panini.

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What I got was a soggy, structureless excuse for a sandwich. The foccacia was not able to support the sandwich, the balsamic soaked through it, and the mozzarella was flavorless. The roasted peppers were barely noticeable and the basil tasted like it had been frozen. Nothing jumped out of the sandwich, and made me want to cherish each bite. This sandwich was to me as this blog has been for many of you, a disappointment. I was really hoping that this sandwich would have been a good comeback from the one at The Oven and its terrible excuse for an onion slice. This “sandwich” wasn’t even toasted, which I think might have helped bring out some of the flavors of the foccacia, but it might have also brought about a little bit of crispness and stopped the soaking through of the balsamic. I also don’t like that all of the slippery layers were next to each other. The cheese, the pepper, and the mushroom were all very prone to sliding, which makes it difficult to eat… especially when the sandwich is not even really big enough to grab with both hands.

I have yet to find a place with good foccacia bread around here, but when I do, you better believe I will make a great sandwich out of it…

the huckleberry
Overall sandwich rating: C-
Presentation: B-
Structure: D
Flavors: C

Non – sandwich related:
Atmosphere: B+
Service: B
Price: C

Zaidy’s vs Fromins: Pastrami Rumble Part 2


So the continuation of the battle takes place at a place called Fromin’s Deli in Santa Monica, CA. We were out there for a wedding in Santa Barbara, and then went down to visit some cousins. We decided to go head out and grab some grub, so I was following their lead. We all piled into the car and went down the street to one of my cousins’ favorite places. No wait, good food, and pretty quick service they said.

We get there, and sure enough there was no wait. The place was busy, but it was mostly busy with large tables. When I say large tables, I mean 15-20 per table. There was a lot of hustle and bustle going on with the waiters and waitresses, which is a good sign to me.

So we sit down and we start talking…. and the waiter comes over to ask for our order, and we haven’t even looked at the menu. Even though we were all starving, it took 3 reminders from the waiter or waitress for us to actually look at the menu. I was trying to decide between breakfast foods and a sandwich when the Latke Sandwich caught my attention. It was located under the Sky High Sandwiches section, and this is the description:

Corned Beef & Potato Pancake Sandwich Served with Applesauce 12.95

Idea time: Latke Sandwich Competition.

So I order it, and the waitress looks at me and says “I wouldn’t order that. It is really small.”
“well, then why is it in the sky high sandwich section” I ask? “How big are the latkes?”
“they don’t make a very big sandwich. You are better off getting the latke on the side”
Emily had ordered the latkes for breakfast, and was a little nervous. “is this big enough for a meal? the plate of latkes?”
“oh yes, those are enough for a meal, but they make for a small sandwich”
“oh” i say “well then I will have a pastrami sandwich and a side of latke”

I was a little disappointed in the fact that I was turned away from the sandwich that I had such high hopes for. My last latke sandwich was pretty good, and I was hoping that it would be a close battle. I guess it takes two to rumble. I was really looking forward to doing a side by side break down and really get into it… I was even more disappointed when the sandwich showed up and the latke was just as big as the rye bread. It easily could have made a decent sized sandwich. I mean, the waitress was right, it was smaller, but I still would have liked to try. I almost thing that this one could have beaten Zaidy’s, at least in a couple of categories. The latkes at Zaidy’s were a little soft and lacked structure, but the ones at Fromin’s were solid. Nice and crispy on the outside, but still soft on the inside. The pastrami was piled high, and was well seasoned. Anyway, here is a picture of the sandwich that I got. Definitely not a competition to Zaidy’s.

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Since Zaidy’s won the battle due to the lack of competition, I feel like I should break down this sandwich anyway. it was still pretty good, but the sauerkraut was not as good as it could have been. The bread was untoasted, which is normally fine for a rye, but this one seemed a little weak. I felt like it wasn’t quite strong enough to hold the sandwich together, and it didn’t seem to want to hold in the kraut. The mustard was nothing to write home about. I felt like pulling out the toothpick to slather mustard was like playing a game of Jenga. The meat was good, and once I got the whole sandwich put back together with the mustard and sauerkraut, it was pretty tasty. The latke on the side was sort of a thorn in my side, constantly reminding me of how good a latke sandwich could have been.

Fromin’s Deli
Overall sandwich rating: B
Presentation: B (the sandwich looked good, but the sides were each in their own little prep bowl, which slid around the plate)
Structure: B- (the bread was not strong enough, and it didn’t want to hold the sauerkraut and mustard)
Flavors: B (nothing special about the mustard, and the bread was meh. meat was good)

Non – sandwich related:
Atmosphere: A- (this place is a traditional Jewish Deli, but a little dated. Lots of big groups)
Service: A- (they were honest, but they caused me to not get a latke sandwch…)
Price: B+ (I am not used to LA prices, but it seemed pretty good.)

Verdict: Zaidy’s Wins. No competition.

Zeidis vs Fromins: Pastrami Rumble Part 1


Since I have been on a ruben/pastrami kick, I figured I would do a comparison between a couple of sandwiches that I had a couple of days apart. Two Jewish Delis, both which give you pickles at your table. Both with black and white cookies behind the front counter. Both you need to pay at the counter. One is in Denver, and one is in Santa Monica, but both are pretty darn authentic (i mean, no katz’s deli, but you get what i am talking about) and know their ways around some traditional Jewish food.

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Empanadas are like sandwiches, and not like tacos…


According to the state of massachusetts, burritos and tacos are not sandwiches… I would agree with that. I would also agree with the following quote:

“I know of no chef or culinary historian who would call a burrito a sandwich. Indeed, the notion would be absurd to any credible chef or culinary historian.”

I know some of you may disagree with me, but too bad… you are wrong according to the great state of MASS…. Anyway, something that is not covered in this suit is the idea of the empanada… not that would have been a real case in my opinion. A great debate over culinary discrepancies…

Is an empanada a sandwich? let us discuss, because the internet holds no answers… until now.
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