By Tyler Kord, William Wegman
Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in manhattan. He is also a fabulously neurotic man who directs his energy into careless ruminations on sandwich philosophy, love, self-loathing, pay telephones, getting inebriated within the bathe, Tom Cruise, foodstuff ethics, and what it truly is like having the names of 2 assorted girls tattooed in your body. Most of these ruminations additionally ensue to be truly excellent recipes, like roast red meat with crispy shallots and smoky French dressing, or a dazzling mayonnaise that tastes precisely like pho. [Tyler, you by no means did end writing that fried squid recipe notwithstanding. you recognize that, correct? -Ed.] this is often his first ebook. if you are going to buy it, you could assist in making convinced it will not be his final.
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Extra resources for A Super Upsetting Cookbook About Sandwiches
2 garlic cloves, sliced thin 2 shallots, sliced thin Pinch of red chile flakes 1 teaspoon sesame oil 2 tablespoons white vinegar � bunch fresh thyme sprigs or 1 teaspoon dried thyme Zest of 1 orange 2 tablespoons dark brown sugar 2 tablespoons olive oil 2 pounds bologna, sliced into ½-inch rounds (go to a deli counter and ask them to give you the goddamned 2-pound chunk whole and you can slice it yourself (if you wanted an easy book that doesn’t swear at you, you could have picked up something by Ina Garten)) Francis, why did you cut that line?
1 There was one grocer nearby, but I soon discovered that he saved all of his good produce for the local women, and when I arrived, he would only have one vegetable to sell me: broccoli. 2 He held me, and we wept, missing our orphan friends back home. Still, we made do. We plucked our chickens and boiled them. We fried eggs. We baked loaves of bread, and when we were feeling indulgent, bought pastries in the village. And we stared at the mounds of broccoli on our small countertop. Back home, in America, fresh vegetables had been a rarity.
Put some of the roasted onions on each half. Put them in the oven and cook until the onions are warm and the bread is toasted, about 6 minutes. Put ½ pound of roast beef on each of the 4 bottom pieces of bread. Drizzle some smoked French dressing on each sandwich. Top each sandwich with a quarter of the pickled red onions, fried shallots, and scallions. Put the tops on the sandwiches and serve. Roast Beef • Fried Clams • Tomato Muchim • Grape Jelly Mayo THIS WILL BE OUR YEAR Makes 4 sandwiches about the size of an enormous hot dog Fuck a lobster roll.
A Super Upsetting Cookbook About Sandwiches by Tyler Kord, William Wegman