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As the fifth Sandwich Party drew to a close on Monday night, AC & JE invited some friends over for a Big Sandwich Buffet, and we were lucky enough to be part of it.
Such deliciousness! Spicy chicken tenders, sauvely sauteed portabello mushrooms, lettuce, tomato, cucumber, red onion, two kinds of cheese, pesto, butter, mustard, mayo, and lovely tender-chewy ciabatta to pile everything atop. AND! A bright, fresh salad with apples, almonds, and red onion, and a big casserole of luscious mac & cheese, tangy and tender and surprisingly light. (JE, I’m taking notes; I think of mac & cheese as heavy and creamy, but you may have opened my eyes to another way.)
The Bitwrathploob has sampled sandwiches around the world, but that doesn’t mean he turns up his battered red replacement nose at humble homemade fare.
During this weekend’s Sandwich Party, Ploobie and I enjoyed this easy, cozy meal: a hot sandwich of cheddar and tomato on beer bread, served with a brimming bowl of simple black bean soup. Read the rest of this entry »
Mmmm, beeeeeer bread. This savory quick bread goes together lickety-split. Just mix the dry ingredients, stir in the beer, plop it in the pan with some butter on top, and bake it until it’s crusty and fragrant. So good, so simple, so darned fast!
With all these virtues to recommend it, beer bread shows up on our table often, cozying up to soup or salad or frittata, but this weekend you can expect to see it in a simple (and crumbly!) sandwich for the Sandwich Party.
The recipe from Epicurious makes a very tasty loaf of bread with a heady aroma, but I’ve adapted it slightly. A touch less sugar and butter and a heartier mixture of flours brings out the subtle flavor of wheat along with the tang of beer. Read the rest of this entry »
The Sandwich Party is underway! Friday night, The Fella and I kicked off the weekend with grilled cheddar cheese sandwiches stuffed with garlicky spinach, served with cream of tomato soup.
The sandwich looks a mite sloppy, but I assure you it was just sloppy enough: the gooey cheese held the glistening, gorgeous spinach inside the crispy bread, and the whole thing made a perfect foil for the mild, creamy soup.
Jagosaurus did some work ahead of schedule:
I made some (cucumber and honey goat cheese) sandwiches a couple of weeks ago in anticipation of this, but I might do more this weekend.
Redfox from The Hungry Tiger joined the Sandwich Party with a luscious-looking warm weather entry:
The version you see before you is a little duded up, with those sprigs of cilantro. Occasionally it might instead be topped with a very few slivers of thinly sliced red onion, or slices of tomato. But the basic scheme is:* Slice of kalamata sourdough bread
* Butter
* Avocado
* A tiny sprinkle of salt
* A drizzle of this here chile oil
In the comments here, T.R. tells us about a sandwich with old friends!
Mmmm. Good! I had tuna steak sandwich w/ red onions, grated carrots and lemon sauce to top it off. I did not get to make it…Hobbit Cafe did where I was having lunch w/ old friends (-:
Erik went with:
a family favorite: The Beltch. My mother, the polite lady that she is, chooses to put the vowel after the L, making it a Bletch (as if that’s a polite sound!). As you might have guessed, it’s a variation on the famous BLT (bacon, lettuce, and tomato), but adding cheese (CH). For proper BELTCH construction, a fried egg should be added to achieve full letter representation, but circumstances did not allow for an egg in this production.
Carlarey has the breakfast of champions!
So here it is, nothing fancy. Just a plain old working class turkey, salami, pastrami sandwich with shredded habanero cheese and jalapenos. It was what my kid wanted for breakfast yesterday morning, and it sounded so good I made one for myself.
Macbebekin’s own Elli had a luscious-looking pita:
I had a chicken pita sandwich. I cheated* and bought it at a shop, but I did get to choose my ingredients which was easy: “All the veggies, please.”
*Elsa’s note: NOT CHEATING! Bought sandwiches welcome!
Just before the power went out, the Bitwrathploob and I enjoyed:
a hot sandwich of cheddar and tomato on beer bread, served with a brimming bowl of simple black bean soup.
J made a lamb ragu-wich capable of changing a mother’s mind:
I discovered one day that if I took some of the sourdough bread that we had, slathered it with butter and garlic powder, and fried it, it made a delicious garlic bread, which is the perfect place to put a bunch of warmed spaghetti sauce. It’s a lot like a sloppy Joe, actually, though I like the flavors of spaghetti sauce better. My mom thought this was a disgusting idea, until she finally gave it a try, and became an instant convert. She always said that sane people are willing to change their mind when they are given the proper evidence, which this sandwich clearly is.
Sounds tempting, doesn’t it? Join the fifth Sandwich Party — you still have time! Around these parts, we had a few hours without power and a looooooong stretch with no wifi, so I’m giving myself (and you!) a little extra leeway to get those last posts and links in. I can’t wait to see what sandwich you make!
The corner store seems to have mixed up their coffee dispensers again.
Well, I knew that when I bought this bag of beans, which came from a bin marked with two contradictory labels. No, this is more than a mix-up. This is a travesty.
The brew I’m sipping at this moment is not either French Roast or Italian Espresso, as the two labels insisted. I’m not sure what flavor it is, but if I had to guess, it would be…
photo courtesy of Jagosaurus
Announcing the fifth (count ‘em, fifth!) Sandwich Party, coming October 8th to October 10th!
…
Yikes. That’s soon!
Jagosaurus and I cordially invite you (yes, YOU, and on short notice, we admit) to the fifth Sandwich Party this weekend! If you want the details, take a gander at the entries in that link, but the idea is:
Make a sandwich. Or buy a sandwich. Or… well, you can’t really borrow a sandwich, can you? And theft is wrong. Don’t steal a sandwich.
… where was I? Right: Sandwich Party. So, you get your sandwich by legitimate means. This weekend, Friday Oct. 8th to Sunday Oct. 10th. you post it somewhere, as a blog entry, a photo on Flickr, a Tumbler page.
Then return here or here and leave us a link to your sandwich. Jagosaurus and I will round up all the participant’s posts and present them here!
Happy sandwiching!
Need some ideas? Of course, there’s plenty of inspiration to be found in previous Sandwich Parties, but if you need fresh notions:
Thrift website Wisebread offers an article on what I can only think of as introductory sandwich-making. I can’t say I find the title appetizing; I don’t need to “sex up” my sandwiches, and I really don’t want you to sex up my sandwiches either.
But I applaud the idea of encouraging budget-conscious readers to make their brown-bag lunches a little more delicious and festive. And surely there are plenty of people who need this elementary instruction: after all, Jagosaurus and I started the Sandwich Party because it was one culinary challenge almost anyone could tackle!
If you are [un]lucky enough to track down a Candwich, please document your experience thoroughly.
If you describe your sandwich tastes as more “conventional,” or shall we say “traditional,” or shall we say “not repulsive,” then The Kitchn can help you out, with a round-up of 22 gorgeous sandwiches from tea sandwiches to bahn mi.
note: Aaaaaaand it’s on!
JM and I are currently house sitting and one of the perks is a flourishing garden. I knew that fresh was delicious, but picked-this-morning-and-now-it’s on-my-plate-fresh is incredible! Today we made more tomato soup and tonight it’s another batch of veggies with brown rice. Tomorrow we’ll make some arugula pesto for the soup. And traditional pesto for grins.
I can only hope to leave the owners something good growing when they get back. I’ve read that garlic and onions are good to plant now in Seattle, but if you’re reading this and know of anything else, please leave a comment. Thanks!
Okay, I thought the tortilla soup I made yesterday was pretty damn fine mostly because 95% of it was from the garden around me, but then there was today. Tomatoes. We were being overrun! So I decided to make my first ever homemade tomato soup. I looked at a few recipes online and then cobbled my own together from everything I read. OH MY GOD. My first attempt may be my masterwork! It must be the exquisite freshness of it all. I can’t wait for the next bowl. Damn. Damn!
Every day, a few visitors end up at macbebekin by asking some form of the question Can I eat this? Here are those questions, reproduced with original spelling and wording. Our referral logs cut off the longer search strings mid-phrase, giving an appropriately hectic, hurried air to the questions.
In almost every case, the answer is a resounding no: NO NO NO, you cannot eat that.
left my fish out overnight. is it stll
is it safe to keepcooked chicken in the
chinese chow mein left out unrefrigerate
safe to eat expired dough
“re-cook it” “left out overnight”
how quickly do eggs go bad sitting in a
i left my ham sandwiches in my bag for 3
whats wrong with my blue cheese dressing
can you get sick if iced tea is left out
is overripe brie dangerous to eat?
raw chicken smells a bit eggy
if cheese melts in car is bit still safe
how long can cooked black beans be unref
pork smells like rotten eggs
will pesto be ok if left out overnight?
blue cheese left out overnite, can i sti
pork roast smells like sulfer
left turkey in truck of hot car for 6 ho
is it safe to eat the bugs in pistachios
how long can stuffed shells be unrefrige
fried clams left out 24 hours are they o
how long does a ham sandwich last unrefr
open pickle jar left in hot car safe
unrefrigerated egg beaters
is it safe to eat hard boiled eggs left
i left out cooked artichokes overnight c
do black beans rot if left outside refri
emergency room food poisoning expired ch
can i eat 7 day old chicken
will it make me sick to eat shrimp sitti
bug that eats bread and leaves behind sl
medjool dates with white spots
Following up on my summer goals, I recently made another batch of home-brewed ginger beer. Sweet, spicy, with a wicked kick, ginger beer makes a refreshing drink on its own or mixed half-and-half with lemonade. For an evening highball, try a Dark & Stormy: ginger beer with a splash of black rum and a squeeze of lime. Mmm, you can feel that summer breeze drifting your way, can’t you?
This is an ersatz ginger beer; real ginger beer requires a ginger beer plant, a symbiotic colony of yeasts that carbonate the drink through fermentation. I decided not to buy or culture my own ginger beer plant. Instead, I followed Dr. Fankhauser’s instructions for fermented yeast carbonation, which gives a nice fizzy lift to a syrup-and-water base.
For my long-ago first batch of homemade ginger ale, I followed Dr. Fankhauser’s directions carefully. The resulting drink was tasty and fizzy and exactly what he promised, but not spicy and dark as ginger beer should be. For my recent batch, I brazenly modified the ingredients and the prep technique to produce a richer spicier drink, but the brewing directions remain the same.
A few improvements I made: cooking the ginger and spices with the sugar extracts more flavor and also eliminates the need to dissolve the sugar after it goes into the bottle. Adding the lemon zest, cinnamon, and clove results in a more complex flavor profile, and the peppers and peppercorns add bite and snap. Straining the syrup makes a cleaner, less cloudy ginger beer that’s far more pleasant on the tongue — no shreds or ginger to tickle your throat! I also added a bottle-sterilizing step for extra safety. Read the rest of this entry »
Elli
Elsa
