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A Super Upsetting Cookbook About Sandwiches
Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in New York. He is also a fabulously neurotic man who directs his energy into careless ruminations on sandwich philosopy, love, self-loathing, Lil' Wayne, getting drunk in the shower, Tom Cruise, food ethics, and what it's like having the names of two different women tattooed on your body. Most of these ruminations also happen to be truly excellent recipes, like roast beef with crispy shallots and smoky French dressing, or a mind-blowing mayonnaise that tastes exactly like pho. [Tyler, you never did finish writing that fried squid recipe though. You know that, right? -Ed.] This is his first book. If you buy it, you can help make sure it won't be his last.
325 pages, Kindle Edition
First published June 14, 2016
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August 2, 2018JULY PROJECT IS OVER!
WELCOME TO JULY PROJECT PART ONE!!! PART TWO CAN BE FOUND HERE: https://www.goodreads.com/review/show...
i took june off from monthly book-projects because i thought my time was better served being a goddamn crybaby. guess what? it wasn't. so here i am, ready to get back to being a karen i can respect and face in the mirror every day. and it all starts with sandwiches. tomorrow. today's excessive heat warning = i'm not cooking anything.
THE SHADIEST ONE
cheddar, avocado ricotta, cucumber muchim, fried shallots
this is one of those cookbooks that requires you to go to several different pages in order to get to the recipes for the various components that make up the desired recipe. that would ordinarily annoy me, but since this is also one of those cookbooks that is funny and uses lots of naughty words, i will overlook it.
this is the mise for basic muchim brine.
i am going to be making a lot of different muchims for this project, but since i always run out of room on these things, i need to streamline my picture-posting, so just always imagine the above picture with the main ingredient added. in this case, cucumber:
mise for fried shallots:
i think these could have been fried only once - the second pass through the oil made them a little darker than i like. i will know better next time.
mise for the rest of it:
aaaand - finished open-faced sandwich
i approve! the avocado ricotta was a little bit too salty, but otherwise, i loved it and the cucmber muchim is so delicious i am excited to make it again and make all of the other muchims in here all the time.
BROCCOLI, EGG & CHEESE
this is an egg sandwich that required three recipes to pull off, involved deep-frying in the stupidest heat wave of all time (although that may not be the book's fault), and filled the sink with dishes after i'd just done the ones from yesterday's sandwich. this project may be more trouble than it's worth.
mise for "perfect scrambled eggs"
i forgot to take a picture of the scrambled eggs on their own, but they were pretty tasty. "perfect" is maybe overstating it, but considering there was no milk or anything, they were surprisingly good. you be your own judge to determine if it's worth it to dirty a blender to make something as simple as eggs. if you have an immersion blender, that's a different matter. if you know where mine went, please tell me.
mise for the fried broccoli
fried broccoli
either my candy thermometer is broken, i am impatient, or oil just doesn't heat beyond 250 but it was too hot to wait any longer. because of the particular layout of my apartment and the shape of my plugs, it is not possible to have AC and a stove running at the same time. choices were made.
sandwiches:
the recipe called for smoked gouda, but i don't love smoked cheeses, i had swiss in the house already, and i'm too poor to buy food i don't love just to be an obedient little doggie. also, i did not put ketchup on it because ketchup on eggs makes me barf. sean of the house put sriracha on his, and i used some of the leftover avocado ricotta, and both were tasty, but at the end of the day - it's an egg sandwich.it shouldn't have to take that long or make that much mess.
BACON VON BRAUNHUT
mise:
that stuff in the bowl is shrimp muchim
so glossy!
so, if every sandwich i make outta this book from this point on is disgusting and gives me the kind of food poisoning wherein you essplode from every pore and nook and cranny, it will be worth it to have discovered this one. because of the layers of goodness, we're gonna take it slow
step 1 - just the muchim (and [store-bought] mayo:
those buns were dragged through bacon grease and fried up. oh, did i say 'bacon?'
yeah. bacon. and what could complete this spicy, salty treat? a little sweet-tart pop?
this is one of the best sandwiches i have ever eaten. or at least one of the best i have made with my own hands. as you can see, i live my life without a japanese mandoline, so my apples are...emphatic, but i gobbled them up so quickly i didn't have time to feel ashamed for their lack of uniformity or elegance. i myself lack elegance, with mayo smeared all over my face and bacon-greasy fingers. and that's how i celebrated the 4th of july, like a goddamned american.
THE SUZANNE SUGARBAKER
this sandwich involves peach muchim
and fried mushrooms. here is the mise for the fried mushrooms
and here are the mushrooms, fried
and here are the sandwiches, open-faced, after an application of mayo to the bread
and here they are using that artful propping all the best food photographers have mastered
my propping needs some work. however, my making of this sandwich was ON POINT. this thing was delicious - the spicy sweet fruitiness of the muchim and the salty salt earthiness of the mushrooms (which used OTHER MUSHROOMS in its coating and YOUR MIND IS BLOWN) was sublime. i wasn't even hungry last night and i ate two of these. unreal, man. a new favorite sammich.
THE TIME CHRIS PARNELL PLAYED BENEDICT ARNOLD ON DRUNK HISTORY, THE SANDWICH
mise:
the stuff in the tupperware is muchim brine, which is used in lieu of boring old water to poach the eggs. like so:
i may not have used "4 perfect, thin slices of a red onion," opting instead for "giant lazy chunks" because yesterday was a very long day, but do not bodyshame my onions! not the most exciting of sandwiches, but i wanted to use the extra brine and the ripe avocado because waste = bad. also, i love popping poached eggs. POP!
TEXAS-WISCONSIN BORDER
this recipe required three recipes:
mise for pork & shrimp sausage:
mise for michelada mayo:
mise for roasted onions:
mise for the rest:
and here are the sandwiches in various stages of dress:
i would tell you more about this sandwich, but my back is killing me and i need to not be sitting. in brief: it was tasty, i enjoy cilantro on a sandwich and i would make the sausages again but probably just eat them on their own. okay owwwwwww off i go.
ALF
a sandwich with three recipes sandwiched inside of it (4 if you count the recipe for "mayo" nested into the recipe for "roasted tomato mayo." i just bought my mayo because i'm just one man, after all)
mise for roasted asparagus:
mise for roasted tomato mayo
i included a picture of the roasted vegetables because the mayo itself isn't super-photogenic. incidentally. one of the steps in the recipe for this mayo is "Heat the oven as hot as it will go. While it is heating, put a large, rimmed roasting pan into the oven to get as hot as it can possibly get." i picked the wrong time of year to do this project for sure.
mise for fried garlic
mise for the rest of it
sammiches:
before the glop:
post glop:
i thought these were going to be in my top-tier, but while they were tasty, they were definitely more effort expended than pleasure experienced. i MIGHT take a night off from project just to run through all the leftover odds n' ends sammich makings crowding up my fridge, but i promise i will return - there are a LOT more in here i need to try.
in case you were wondering, i ended up making a cold pasta salad with the roasted tomato mayonnaise, the cucumber muchim, the leftover green apple, red onion, cilantro and some other assorted vegetables i had lingering in my fridge. and it was delicious. #nowasteonmywatch
POSITIVE MENTAL ATTITUDE
mise for yellow squash puree
mise for pickled mushrooms
mise for the rest of it
this one deserves a few close-ups
this is a lovely mess of flavors sweet and salty and briny and textures mooshy and crisp and most importantly - fried freaking pepperoni. who knew that was a thing? i will 100% make the squash puree again. a good sandwich, but not top tier.
JCVD
mise for old bay curry sauce
mise for the rest of it
sammies
these are very lovely and messy beasts. the recipe warned that there would be way more sauce than a home cook would ever need, and it is true, but i glopped on a ton of it, which made the english muffins very soggy and unpleasant. oops. but the combination of mussels & brussels was surprisingly nummy. turns out i'm not wild about old bay as a seasoning. lesson learned.
SANDWICHES FALL APART
mise for boneless, skinless chicken breasts
mise for fried squid
mise for the rest of it
i am running out of review space, so i'll need to continue somewhere else (and i won't be able to post pictures of the squid puppet show, the grossest idea i ever had), but while i have the room, i will say this was a mostly-successful sandwich. i think for my tastes, next time i wouldn't bother with the raisins or the curry powder or onions etc and just use the chicken, squid, avocado, and maybe the lettuce and lime segments. i'm simple. also, that was my first time making squid. thank god for internet or i would heave eaten a lot more of that creature than is probably edible. they are gross, whether or not they are being used as puppets. but they tasted damn good.
THE FRITO KID
mise for black bean hummus
mise for the rest of it
this is the chicken i didn't use for "sandwiches fall apart," soaking in all new flavors
sammiches:
i was not crazy about this one. i would tell you why but i am out of room here! i will continue to make and review sandwiches on another edition of this book - link will be posted here.
https://www.goodreads.com/review/show...
come to my blog!
i took june off from monthly book-projects because i thought my time was better served being a goddamn crybaby. guess what? it wasn't. so here i am, ready to get back to being a karen i can respect and face in the mirror every day. and it all starts with sandwiches. tomorrow. today's excessive heat warning = i'm not cooking anything.
THE SHADIEST ONE
cheddar, avocado ricotta, cucumber muchim, fried shallots
this is one of those cookbooks that requires you to go to several different pages in order to get to the recipes for the various components that make up the desired recipe. that would ordinarily annoy me, but since this is also one of those cookbooks that is funny and uses lots of naughty words, i will overlook it.
this is the mise for basic muchim brine.
i am going to be making a lot of different muchims for this project, but since i always run out of room on these things, i need to streamline my picture-posting, so just always imagine the above picture with the main ingredient added. in this case, cucumber:
mise for fried shallots:
i think these could have been fried only once - the second pass through the oil made them a little darker than i like. i will know better next time.
mise for the rest of it:
aaaand - finished open-faced sandwich
i approve! the avocado ricotta was a little bit too salty, but otherwise, i loved it and the cucmber muchim is so delicious i am excited to make it again and make all of the other muchims in here all the time.
BROCCOLI, EGG & CHEESE
this is an egg sandwich that required three recipes to pull off, involved deep-frying in the stupidest heat wave of all time (although that may not be the book's fault), and filled the sink with dishes after i'd just done the ones from yesterday's sandwich. this project may be more trouble than it's worth.
mise for "perfect scrambled eggs"
i forgot to take a picture of the scrambled eggs on their own, but they were pretty tasty. "perfect" is maybe overstating it, but considering there was no milk or anything, they were surprisingly good. you be your own judge to determine if it's worth it to dirty a blender to make something as simple as eggs. if you have an immersion blender, that's a different matter. if you know where mine went, please tell me.
mise for the fried broccoli
fried broccoli
either my candy thermometer is broken, i am impatient, or oil just doesn't heat beyond 250 but it was too hot to wait any longer. because of the particular layout of my apartment and the shape of my plugs, it is not possible to have AC and a stove running at the same time. choices were made.
sandwiches:
the recipe called for smoked gouda, but i don't love smoked cheeses, i had swiss in the house already, and i'm too poor to buy food i don't love just to be an obedient little doggie. also, i did not put ketchup on it because ketchup on eggs makes me barf. sean of the house put sriracha on his, and i used some of the leftover avocado ricotta, and both were tasty, but at the end of the day - it's an egg sandwich.it shouldn't have to take that long or make that much mess.
BACON VON BRAUNHUT
mise:
that stuff in the bowl is shrimp muchim
so glossy!
so, if every sandwich i make outta this book from this point on is disgusting and gives me the kind of food poisoning wherein you essplode from every pore and nook and cranny, it will be worth it to have discovered this one. because of the layers of goodness, we're gonna take it slow
step 1 - just the muchim (and [store-bought] mayo:
those buns were dragged through bacon grease and fried up. oh, did i say 'bacon?'
yeah. bacon. and what could complete this spicy, salty treat? a little sweet-tart pop?
this is one of the best sandwiches i have ever eaten. or at least one of the best i have made with my own hands. as you can see, i live my life without a japanese mandoline, so my apples are...emphatic, but i gobbled them up so quickly i didn't have time to feel ashamed for their lack of uniformity or elegance. i myself lack elegance, with mayo smeared all over my face and bacon-greasy fingers. and that's how i celebrated the 4th of july, like a goddamned american.
THE SUZANNE SUGARBAKER
this sandwich involves peach muchim
and fried mushrooms. here is the mise for the fried mushrooms
and here are the mushrooms, fried
and here are the sandwiches, open-faced, after an application of mayo to the bread
and here they are using that artful propping all the best food photographers have mastered
my propping needs some work. however, my making of this sandwich was ON POINT. this thing was delicious - the spicy sweet fruitiness of the muchim and the salty salt earthiness of the mushrooms (which used OTHER MUSHROOMS in its coating and YOUR MIND IS BLOWN) was sublime. i wasn't even hungry last night and i ate two of these. unreal, man. a new favorite sammich.
THE TIME CHRIS PARNELL PLAYED BENEDICT ARNOLD ON DRUNK HISTORY, THE SANDWICH
mise:
the stuff in the tupperware is muchim brine, which is used in lieu of boring old water to poach the eggs. like so:
i may not have used "4 perfect, thin slices of a red onion," opting instead for "giant lazy chunks" because yesterday was a very long day, but do not bodyshame my onions! not the most exciting of sandwiches, but i wanted to use the extra brine and the ripe avocado because waste = bad. also, i love popping poached eggs. POP!
TEXAS-WISCONSIN BORDER
this recipe required three recipes:
mise for pork & shrimp sausage:
mise for michelada mayo:
mise for roasted onions:
mise for the rest:
and here are the sandwiches in various stages of dress:
i would tell you more about this sandwich, but my back is killing me and i need to not be sitting. in brief: it was tasty, i enjoy cilantro on a sandwich and i would make the sausages again but probably just eat them on their own. okay owwwwwww off i go.
ALF
a sandwich with three recipes sandwiched inside of it (4 if you count the recipe for "mayo" nested into the recipe for "roasted tomato mayo." i just bought my mayo because i'm just one man, after all)
mise for roasted asparagus:
mise for roasted tomato mayo
i included a picture of the roasted vegetables because the mayo itself isn't super-photogenic. incidentally. one of the steps in the recipe for this mayo is "Heat the oven as hot as it will go. While it is heating, put a large, rimmed roasting pan into the oven to get as hot as it can possibly get." i picked the wrong time of year to do this project for sure.
mise for fried garlic
mise for the rest of it
sammiches:
before the glop:
post glop:
i thought these were going to be in my top-tier, but while they were tasty, they were definitely more effort expended than pleasure experienced. i MIGHT take a night off from project just to run through all the leftover odds n' ends sammich makings crowding up my fridge, but i promise i will return - there are a LOT more in here i need to try.
in case you were wondering, i ended up making a cold pasta salad with the roasted tomato mayonnaise, the cucumber muchim, the leftover green apple, red onion, cilantro and some other assorted vegetables i had lingering in my fridge. and it was delicious. #nowasteonmywatch
POSITIVE MENTAL ATTITUDE
mise for yellow squash puree
mise for pickled mushrooms
mise for the rest of it
this one deserves a few close-ups
this is a lovely mess of flavors sweet and salty and briny and textures mooshy and crisp and most importantly - fried freaking pepperoni. who knew that was a thing? i will 100% make the squash puree again. a good sandwich, but not top tier.
JCVD
mise for old bay curry sauce
mise for the rest of it
sammies
these are very lovely and messy beasts. the recipe warned that there would be way more sauce than a home cook would ever need, and it is true, but i glopped on a ton of it, which made the english muffins very soggy and unpleasant. oops. but the combination of mussels & brussels was surprisingly nummy. turns out i'm not wild about old bay as a seasoning. lesson learned.
SANDWICHES FALL APART
mise for boneless, skinless chicken breasts
mise for fried squid
mise for the rest of it
i am running out of review space, so i'll need to continue somewhere else (and i won't be able to post pictures of the squid puppet show, the grossest idea i ever had), but while i have the room, i will say this was a mostly-successful sandwich. i think for my tastes, next time i wouldn't bother with the raisins or the curry powder or onions etc and just use the chicken, squid, avocado, and maybe the lettuce and lime segments. i'm simple. also, that was my first time making squid. thank god for internet or i would heave eaten a lot more of that creature than is probably edible. they are gross, whether or not they are being used as puppets. but they tasted damn good.
THE FRITO KID
mise for black bean hummus
mise for the rest of it
this is the chicken i didn't use for "sandwiches fall apart," soaking in all new flavors
sammiches:
i was not crazy about this one. i would tell you why but i am out of room here! i will continue to make and review sandwiches on another edition of this book - link will be posted here.
https://www.goodreads.com/review/show...
come to my blog!August 2, 2018
JULY PROJECT IS OVER!
WELCOME TO JULY PROJECT PART 2
PART ONE CAN BE FOUND HERE: https://www.goodreads.com/review/show...
THE #2 BEST NEW SANDWICH IN AMERICA IN 2012 ACCORDING TO THE HUFFINGTON POST
mise for roasted cauliflower
mise for raisin & scallion relish
mise for smoked french dressing
mise for the rest.
i took liberties. i opted not to make my own potato chips, because it was already way too involved for a monday night sandwich. i will make my own potato chips when it isn't 95 degrees and i'm not already dirtying a million dishes and heating up the apartment by roasting vegetables. and when commercially-made potato chips are outlawed. also, although the book gave me THREE different options for putting the "smoked" in the smoked french dressing, i ignored all three. i don't love the flavor of smoke, and i'm poorer than usual so if i can save money, i'm gonna save money by not buying ingredients i'm not going to use in any near-future scenario.
i deem these "okay." i assume that when they are made by a pro (and with homemade potato chips and smoke), they blow people away (LGM). i will say it is the best sandwich i have ever had with raisins and cauliflower on it, but it is not my favorite flavor combo.
CHUTZPAH EXPRESS
mise for roast beast
i forgot to photograph some of the things. i had already made the pickled mushrooms for another sandwich, and i thought i had photographed the chinese mustard and rolls and parsley, but i guess i didn't. moops. but here's the sammich:
this is probably the most straightforward sammy in the book - what could be more classic than beast, mustard, greens and mushrooms? i guess pbj? but still, this made one helluva roast beast that i get to turn into another sandwich tonight (the one i have been most looking forward to since the beginning of this project) so BRACE YOURSELF!
THIS WILL BE OUR YEAR
this sandwich has FRIED CLAMS on it. fried clams (NOT clam strips, heathen) are my very favoritest food, but fried clams, although popular in new england cuisine, are not often to be found in new york city.
i have never seen a proper fried clam in new york, not even at the various boardwalks, it is always just strips, which is bullstrip. but then one time, no. 7 sub had a sandwich with fried clams on it. it wasn't this sandwich, but it was still a revelation. this recipe is the reason i decided to choose this book for this month's project, because i've never tried to make 'em myself, but my dad always bemoans the fact that he hasn't found the perfect recipe/technique for making them at home. mine weren't as good as the ones i get back home, but they're a damn sight better than strips.
mise for fried clams
two dozen clams seems like more in theory. and the guy gave me a couple of extras, too...
mise for grape jelly mayo
tomato muchim (mise the same as all muchim recipes before this one - see part one)
roast beast leftover from other sandwich
sammich says AAAAHHHH
so, i didn't make the wonderfully panfried buttery hot dog roll the recipe suggested (like the one from the bacon von braunhut), because i still had some sub rolls and i need to be flexible because poverty. next time i will do it 100% accurate because there WILL be a next time. yum. just yum.
DON’T CRY FOR ME ARGENTINA
named for the FOUR different kinds of onions invited: pickled onions, fried shallots, roasted onions, and scallions. i chose this one NOT because i wanted to keep fellow commuters at arm's length from my morning-after onion sweat (although thank you for that bonus!), but because with the exception of the pickled onions, i already had the components on hand from the ghosts of sandwiches past as well as the ingredients to make the pickled onions. zero grocerying FTW!
mise for onions
mise, leftover style
stinky open-mouthed sandwich says "aaaahhhh"
onion overflow
this wasn't a revelation of a sandwich: traditional ingredients, timeworn flavor profile, no curveballs, but it was tasty and filling and i have fewer leftovers than i did before i made it. a perfect thursday night fix.
GENTLE THOUGHTS
mise for roasted asparagus
mise for carrot puree
in the interval between when i took this picture and when i made these carrots, i decided to use butter instead of olive oil, because buttery carrots rule. so this picture is a LIE. also, my "puree" was mad rustic and that's okay.
mise for shallot-ginger vinaigrette
this vinaigrette is a keeper.
mise for the rest of it
recipe calls for "cheap pumpernickel bread" but pumpernickel bread is bluck, and this bread is called butter bread. note to universe - you want my attention on anything, open with the word "butter."
this makes a very pretty sandwich
with no manners. pppbbbbllltt
very tasty one here, even though mine wasn't as oi punk rock as the one in the book
nor did my carrots puree as prettily. but it's a nice sandwich to eat cold, which is what i did on this sweltering july evening. cold vegetables, bread and cheese. requiring only a few hours of prep time.
ZUCCHINI PARM
mise for onion puree
mise for fried zucchini
mise for pickled jalapeños
mise for the rest of it
a couple of cheats here. i once again decided against making my own potato chips because i'm lazy and i didn't broil the sandwich because my broiler is haunted. but it didn't matter because this is a delicious sandwich of deliciousness and well worth the time and effort. although it would be much less effort (for me) if no. 7 sub would just open a location here in woodside. i think that would be best for everyone.
THIS IS A CHICKEN SANDWICH
mise for fried eggplant
mise for the rest of it
okay, i cheated a lot with this one. i had the sads again and there was shark week to watch and sorrows to drown and a broken keyboard situation to remedy (AND WHAT IS SO FREAKING SPECIAL ABOUT YOU, NEW KEYBOARD, THAT YOU ARE $129?? YOU DON'T EVEN HAVE A USB-HOLE!!) &etc. so i risked missing out on the promised "best sandwich you have ever had" by taking the shortcut of buying a rotisserie chicken and not making the special sauce. because seriously, my fridge is filled with the remnants of about 40 different sauces i've needed to make for this project and i would like to have a spare bowl or two. i used the leftover french dressing on this one and it was still delicious.
i'm taking another break tonight to catch up on leftovers because food waste is sad and i don't need any more sad.
BROCCOLI CLASSIC
mise for roasted broccoli
lychee muchim (see mise from previous muchims, add lychees)
fried shallots (see mise from earlier attempt. this time, i knew not to dump them in such large clumps so i could better regulate their level of friedness)
light ones
dark ones
mise for the rest of it
i strayed from the recipe again - my store didn't have ricotta salata and i already had feta at home from the other sandwich and it was the feta that ruined my keyboard and cost me 140 bucks, so 1) it deserves to get eaten and 2) i can't afford additional fancy cheeses.
i liked the fried shallots a lot this time out. i am a fan of lightly fried, with just a touch of crunch. the lychee muchim is my least favorite so far, because the sweet/sour/spicy thing is too many tastes for my delicate palate. it was good, but not as good as the others. but i like the toasted pine nuts/broccoli/cheese combo and the lychees went really well with the sandwich as a whole. roasted broccoli is now a thing i will be putting on future sandwiches.
HOT PATOOTIE
mise for the meatloaf
mise for the bacon mayo (NOTE - ZERO BACON)
mise for the rest of it
tomato muchim
BUILD! A! SANDWICH!
i have been trying to replicate the meatloaf my mother made when i was growing up for years, with zero luck. this one, while nothing at all like the meatloaf of my youth, is so freaking good, i may abandon my nostalgic pursuit. this sandwich is a star.
IT MUST HAVE BEEN WHILE YOU WERE KISSING MEATLOAF
mise for fennel puree
mise for the rest of it
incl: shrimp muchim
fried shallots
surf & turf! i'm out of room again so only pictures, no commentary.
HOW SOON IS NOW
mise for veggie burgers
mise for the rest of it
cucumber muchim
sammiches
come to my blog!
PART ONE CAN BE FOUND HERE: https://www.goodreads.com/review/show...
THE #2 BEST NEW SANDWICH IN AMERICA IN 2012 ACCORDING TO THE HUFFINGTON POST
mise for roasted cauliflower
mise for raisin & scallion relish
mise for smoked french dressing
mise for the rest.
i took liberties. i opted not to make my own potato chips, because it was already way too involved for a monday night sandwich. i will make my own potato chips when it isn't 95 degrees and i'm not already dirtying a million dishes and heating up the apartment by roasting vegetables. and when commercially-made potato chips are outlawed. also, although the book gave me THREE different options for putting the "smoked" in the smoked french dressing, i ignored all three. i don't love the flavor of smoke, and i'm poorer than usual so if i can save money, i'm gonna save money by not buying ingredients i'm not going to use in any near-future scenario.
i deem these "okay." i assume that when they are made by a pro (and with homemade potato chips and smoke), they blow people away (LGM). i will say it is the best sandwich i have ever had with raisins and cauliflower on it, but it is not my favorite flavor combo.
CHUTZPAH EXPRESS
mise for roast beast
i forgot to photograph some of the things. i had already made the pickled mushrooms for another sandwich, and i thought i had photographed the chinese mustard and rolls and parsley, but i guess i didn't. moops. but here's the sammich:
this is probably the most straightforward sammy in the book - what could be more classic than beast, mustard, greens and mushrooms? i guess pbj? but still, this made one helluva roast beast that i get to turn into another sandwich tonight (the one i have been most looking forward to since the beginning of this project) so BRACE YOURSELF!
THIS WILL BE OUR YEAR
this sandwich has FRIED CLAMS on it. fried clams (NOT clam strips, heathen) are my very favoritest food, but fried clams, although popular in new england cuisine, are not often to be found in new york city.
i have never seen a proper fried clam in new york, not even at the various boardwalks, it is always just strips, which is bullstrip. but then one time, no. 7 sub had a sandwich with fried clams on it. it wasn't this sandwich, but it was still a revelation. this recipe is the reason i decided to choose this book for this month's project, because i've never tried to make 'em myself, but my dad always bemoans the fact that he hasn't found the perfect recipe/technique for making them at home. mine weren't as good as the ones i get back home, but they're a damn sight better than strips.
mise for fried clams
two dozen clams seems like more in theory. and the guy gave me a couple of extras, too...
mise for grape jelly mayo
tomato muchim (mise the same as all muchim recipes before this one - see part one)
roast beast leftover from other sandwich
sammich says AAAAHHHH
so, i didn't make the wonderfully panfried buttery hot dog roll the recipe suggested (like the one from the bacon von braunhut), because i still had some sub rolls and i need to be flexible because poverty. next time i will do it 100% accurate because there WILL be a next time. yum. just yum.
DON’T CRY FOR ME ARGENTINA
named for the FOUR different kinds of onions invited: pickled onions, fried shallots, roasted onions, and scallions. i chose this one NOT because i wanted to keep fellow commuters at arm's length from my morning-after onion sweat (although thank you for that bonus!), but because with the exception of the pickled onions, i already had the components on hand from the ghosts of sandwiches past as well as the ingredients to make the pickled onions. zero grocerying FTW!
mise for onions
mise, leftover style
stinky open-mouthed sandwich says "aaaahhhh"
onion overflow
this wasn't a revelation of a sandwich: traditional ingredients, timeworn flavor profile, no curveballs, but it was tasty and filling and i have fewer leftovers than i did before i made it. a perfect thursday night fix.
GENTLE THOUGHTS
mise for roasted asparagus
mise for carrot puree
in the interval between when i took this picture and when i made these carrots, i decided to use butter instead of olive oil, because buttery carrots rule. so this picture is a LIE. also, my "puree" was mad rustic and that's okay.
mise for shallot-ginger vinaigrette
this vinaigrette is a keeper.
mise for the rest of it
recipe calls for "cheap pumpernickel bread" but pumpernickel bread is bluck, and this bread is called butter bread. note to universe - you want my attention on anything, open with the word "butter."
this makes a very pretty sandwich
with no manners. pppbbbbllltt
very tasty one here, even though mine wasn't as oi punk rock as the one in the book
nor did my carrots puree as prettily. but it's a nice sandwich to eat cold, which is what i did on this sweltering july evening. cold vegetables, bread and cheese. requiring only a few hours of prep time.
ZUCCHINI PARM
mise for onion puree
mise for fried zucchini
mise for pickled jalapeños
mise for the rest of it
a couple of cheats here. i once again decided against making my own potato chips because i'm lazy and i didn't broil the sandwich because my broiler is haunted. but it didn't matter because this is a delicious sandwich of deliciousness and well worth the time and effort. although it would be much less effort (for me) if no. 7 sub would just open a location here in woodside. i think that would be best for everyone.
THIS IS A CHICKEN SANDWICH
mise for fried eggplant
mise for the rest of it
okay, i cheated a lot with this one. i had the sads again and there was shark week to watch and sorrows to drown and a broken keyboard situation to remedy (AND WHAT IS SO FREAKING SPECIAL ABOUT YOU, NEW KEYBOARD, THAT YOU ARE $129?? YOU DON'T EVEN HAVE A USB-HOLE!!) &etc. so i risked missing out on the promised "best sandwich you have ever had" by taking the shortcut of buying a rotisserie chicken and not making the special sauce. because seriously, my fridge is filled with the remnants of about 40 different sauces i've needed to make for this project and i would like to have a spare bowl or two. i used the leftover french dressing on this one and it was still delicious.
i'm taking another break tonight to catch up on leftovers because food waste is sad and i don't need any more sad.
BROCCOLI CLASSIC
mise for roasted broccoli
lychee muchim (see mise from previous muchims, add lychees)
fried shallots (see mise from earlier attempt. this time, i knew not to dump them in such large clumps so i could better regulate their level of friedness)
light ones
dark ones
mise for the rest of it
i strayed from the recipe again - my store didn't have ricotta salata and i already had feta at home from the other sandwich and it was the feta that ruined my keyboard and cost me 140 bucks, so 1) it deserves to get eaten and 2) i can't afford additional fancy cheeses.
i liked the fried shallots a lot this time out. i am a fan of lightly fried, with just a touch of crunch. the lychee muchim is my least favorite so far, because the sweet/sour/spicy thing is too many tastes for my delicate palate. it was good, but not as good as the others. but i like the toasted pine nuts/broccoli/cheese combo and the lychees went really well with the sandwich as a whole. roasted broccoli is now a thing i will be putting on future sandwiches.
HOT PATOOTIE
mise for the meatloaf
mise for the bacon mayo (NOTE - ZERO BACON)
mise for the rest of it
tomato muchim
BUILD! A! SANDWICH!
i have been trying to replicate the meatloaf my mother made when i was growing up for years, with zero luck. this one, while nothing at all like the meatloaf of my youth, is so freaking good, i may abandon my nostalgic pursuit. this sandwich is a star.
IT MUST HAVE BEEN WHILE YOU WERE KISSING MEATLOAF
mise for fennel puree
mise for the rest of it
incl: shrimp muchim
fried shallots
surf & turf! i'm out of room again so only pictures, no commentary.
HOW SOON IS NOW
mise for veggie burgers
mise for the rest of it
cucumber muchim
sammiches
come to my blog!
July 13, 2016
Reviewed for herding cats & burning soup.
Amazon: http://amzn.to/29x26nT
Well. I can't say as I've ever had a cookbook curse at me...until now. lol A Super Upsetting Cookbook About Sandwiches was pretty hilarious and gave me some sandwich ideas. I could totally nom on a couple in the cookbook for sure.
So this one is rather silly. Total passion for sandwiches in all their random varieties. The guy loves adding all kinds of random which was fun. I'm totally going to try out a broccoli sandwich. Hmmm!
There's a lot of options with all types of meats and veggies and a number of totally vegetarian sandwiches.
The humor is pretty spot on and he so sounds like a guy if you met in person you'd never stop smiling but also never stop shaking your head because...crazy! lol That is balanced by some serious, though. Which may be off putting to some. He likes to give little PSAs throughout that are given humorously but still. From food ethics to debunking traditional food ideas to food waste and electric cars and war, etc. It's not harped on but every once in a while there will be a little inclusion in a sentence or two.
All in all. I laughed and was intrigued. I'll try a few of the sandwiches and maybe whip up a few curiosities myself. I think this would make great gift for a food lover.
October 26, 2023
An amusing read. Some of the sandwich combinations sound quite good!
February 28, 2023
This book is hilarious and I want to give a copy to everyone I know.
However, I will refrain such extravagance until I've read more than 5 pages and cooked from it. Until then I'll just keep irritating those around me by reading funny bits aloud.
UPDATE
It is indeed hilarious all the way through, although best taken in fairly small doses. The sandwich ideas are interesting and I am going to try some of them. Others may become jumping off points to a middle way for novel ideas ... but without elements that I'm not interested in such as vegetable purees instead of more normal condiments.
However, I will refrain such extravagance until I've read more than 5 pages and cooked from it. Until then I'll just keep irritating those around me by reading funny bits aloud.
UPDATE
It is indeed hilarious all the way through, although best taken in fairly small doses. The sandwich ideas are interesting and I am going to try some of them. Others may become jumping off points to a middle way for novel ideas ... but without elements that I'm not interested in such as vegetable purees instead of more normal condiments.
December 15, 2016
If you've heard anything about this, you've probably heard that it's a funny, edgy cookbook. Like Thug Kitchen or something—except that's garbage, and Tyler Kord's sandwich book is wonderful and absolutely hilarious. Nothing I type here can describe his "humor" in a way that sounds any funnier than "a funny book about sandwiches", but if you can snag just a few paragraphs of it somewhere, you'll probably be convinced: he's a great writer. And a great thinker, I'd add; I found myself vigorously nodding along with most of his opinions and advice here. Also it's a genuinely good cookbook, and the recipes herein are for far more than just "sandwiches". My Book of The Year 2016.
September 25, 2022
Very unique and humorous writing style that mostly worked for me, though I did find it a little exhausting after a while. A lot of very unique sandwiches here, which while fascinating, most frankly just didn't appeal. I bookmarked a couple, but in terms of sandwiches that I might realistically make myself at home, this cookbook didn't quite resonate.
December 20, 2016
This is a truly unique cookbook. Although it is titled a sandwich book, the recipes do not have to be used as fillings. This is an attractive, humorous offering. It was fun to thumb through the pages and read what this chef had to comment on each dish. I confess that I have not taken advantage of the recipes, but I do plan to do so.
June 29, 2016
A quick enjoyable cookbook, full of fun anecdotes, great pictures, and amazing recipes. I will admit upfront that I have not made any of the recipes (YET!) but I definitely want to try some of these delectable sandwiches. They are all wildly unique and involve ingredients that you don't normally think have any place on a sandwich (broccoli, asparagus, cauliflower, etc.) and as such can require a little more prep than most people normally put into making a sandwich. Over half the recipes involve meat, but with some imagination it would be easy to substitute vegetarian replacements for a weirdo herbivore like me. The Shadiest One is the recipe I'm dying to try out the most, it involves avocado, ricotta cheese, lemon, bread, cheddar cheese, cucumber muchim, and fried shallots. Tell me that doesn't sound amazing?!?!? Some others that sound like heaven on earth are: The Battle of Shanghai (general tso's tofu, spaghetti squash salad, pickled ginger, shiso, mayo), Zucchini Parm (fried zucchini, fontina, onion puree, pickled jaleponos, bbq potato chips), Taken 2 (broccoli falafel, fennel puree, muchim pickles, tomatoes), among dozens others. Seriously, what an awesome cookbook from the owner of the No. 7 shops in New York.
I received this book for free from Blogging for Books in return for my honest, unbiased review.
I received this book for free from Blogging for Books in return for my honest, unbiased review.
July 19, 2016
I've been seeing Chefs talk about this book all over social media so I was really excited to get my hands on a copy. This cookbook was totally unique. You would think that there is only so much you could do with a sandwich that hasn't been done before, but this cookbook proved me wrong. There were so many interesting ingredients and flavor combinations. It just invites you to be creative and fearless about what you can eat. This shows you that you can step out of the box and succeed. It was also really funny and entertaining to read through while still containing great pictures of the food. I get what all the hype was about.
I received this book from Blogging For Books for an honest review.
I received this book from Blogging For Books for an honest review.
August 26, 2023
Recipes interspersed with writing by the author, sometimes about his thoughts about what cooking and restaurants should be, sometimes about his personal life.
I've been wanting to read this book for awhile. I guess I was inspired to read it because I was looking for a way to make sandwiches I make at home more appealing. Upon reading the book, though, I am not sure if this is what I was really looking for. Certainly, Kord's sandwiches are very inventive but I'm not sure I would make any of them. Maybe it's the sort of thing you have to try them first before you want to make them? I guess when I'm making a sandwich at home, I'm just not sure I want to make several different components just in order to make myself a sandwich. I bookmarked some recipes, but I don't think I'll take the time to make them.
I've been wanting to read this book for awhile. I guess I was inspired to read it because I was looking for a way to make sandwiches I make at home more appealing. Upon reading the book, though, I am not sure if this is what I was really looking for. Certainly, Kord's sandwiches are very inventive but I'm not sure I would make any of them. Maybe it's the sort of thing you have to try them first before you want to make them? I guess when I'm making a sandwich at home, I'm just not sure I want to make several different components just in order to make myself a sandwich. I bookmarked some recipes, but I don't think I'll take the time to make them.
September 20, 2019
I will probably never make any of these, because I'm a pretty lazy cook, but this book is hilarious.
January 11, 2021
The writing in this book is hilarious and we have loved learning the proper tips on sandwiches.
Such a fun read, 6 stars!
Such a fun read, 6 stars!
July 3, 2018
This is the funniest cookbook that I’m never going to cook from.
February 20, 2017
so much more than sandwiches <3 <3 <3. I don't know what I'm most excited to try out - old bay curry, pho mayo, chicken fried mushrooms, or the one million other things in here that look amazing.
October 16, 2023
Cult Flav
Sarah
7.6
Sandwiches are incredible. If you disagree with me, do us all a favor and move on. Obviously this review is on a sandwich cookbook and if you don’t like sandwiches what are you even doing wasting your time reading this?
This cookbook is not meant for anyone who wants a recipe for a basic BLT or for someone who wants to shut their brain off and follow a recipe to the letter. This cookbook is meant for the explorers of sandwich possibility.
If you are someone who likes making literally every part of the sandwich from scratch (aside from the cheese and maybe the bread) then you will love this cookbook.
Not only is it entertaining as hell to read, but the recipes ask you to push the boundaries of sandwich construction, and all Tyler asks of you is to include something within the following category: Salty, Fatty, Acidic, Sweet & Crunchy.
Why not try making that leftover turkey into a sandwich with bacon, fermented pickle, carrot and potato chips? The sky is the limit here and as long as you can modify a recipe to fit what you want out of your sandwich, you’ll love this book.
A little more about our ranking The recipes themselves are not complex and they are easy to follow, but you need to be able to taste for the flavors you want in a sandwich and modify for missing elements.
I deducted some points on flavor only because the recipes in my opinion were a 50/50 chance of success. Some were amazing as is, while others needed a lot of help to get them where I wanted to go.
Long story short, if you’re interested in making every part of your sandwich from scratch, and that might mean making your own Canadian bacon; then I think A Super Upsetting Cookbook About Sandwiches would be an incredible addition to your shelf.
value 10
writing 8
accessibility 8
flavor 5
January 18, 2025
It’s been a long time since I’ve read a cookbook from cover to cover, and this one was not even a little bit upsetting! Kord’s quirky humor is as much of an ingredient as all the unique sandwich components he offers in this cookbook. We have tried three of the sandwiches so far (The No. 7 Club Sub, The Hot Patootie, and the Broccoli Classic), and they’ve all been AMAZING. The Sandwich Construction Theory and Chart at the end will be fun to experiment with!
One of my favorite rants:
“Can we talk for a second about ‘cheap’? Everybody thinks that an $11.75 sandwich is expensive. That’s what we charge, and we don’t make any money. And do you know why? It’s because if you use real ingredients and pay somebody a reasonable wage to make sandwiches, you will not make any money. Everybody likes to talk about how you can still go to that place on the corner and get a $3 sandwich. And the truth is that you can, but their ingredients are garbage, and growing and shipping them is destroying the Earth, and the dude that is making your sandwich is making $6 an hour.
Enjoy that fucking $3 sandwich. I am content to be broke and do something awesome. At some point I will have to charge $15 for a sandwich. And we will go out of business, and I accept that. But at least I will sleep well at night.”
One of my favorite rants:
“Can we talk for a second about ‘cheap’? Everybody thinks that an $11.75 sandwich is expensive. That’s what we charge, and we don’t make any money. And do you know why? It’s because if you use real ingredients and pay somebody a reasonable wage to make sandwiches, you will not make any money. Everybody likes to talk about how you can still go to that place on the corner and get a $3 sandwich. And the truth is that you can, but their ingredients are garbage, and growing and shipping them is destroying the Earth, and the dude that is making your sandwich is making $6 an hour.
Enjoy that fucking $3 sandwich. I am content to be broke and do something awesome. At some point I will have to charge $15 for a sandwich. And we will go out of business, and I accept that. But at least I will sleep well at night.”
July 4, 2016
I think I can honestly say this cookbook is unique and unlike any other I have ever read or owned. I laughed out loud so many times while reading it, it should have been a crime. So, I'd like to make a toast, (or rather raise my asparagus sandwich) to Tyler Kord for making it okay for me, or anyone else for that matter, to have a sandwich anyway I want. To hell with what everyone else thinks!
Of course, if I'm really really honest, I'm not sure I'm going to try a lot of the recipes in this book (especially the difficult and time consuming ones) because frankly, I'm just too lazy for that. But, I loved the book nonetheless because it made me think about all the ways I could make a sandwich with unexpected ingredients. Some of my favorite recipes in this book were the Famous Rap Battles of History, Don't Cry for me Argentina and pretty much anything that included meatloaf. I really like the fact that recipes for sauces and topping were included. I liked the recipe for Mayo and all the additions one could add to make an interesting variation. I've never made Mayo, again I'm lazy, but I like to think that one day I might give it a try, just to see if I can.
Overall, this was a fun and entertaining book. It's good for anyone who loves making sandwiches, and it's perfect for those who want to be creative with their sandwiches.
Thanks to Blogging for Books for allowing me to read this book in exchange for an honest review.
More reviews at: www.susannesbooklist.blogspot.com
Of course, if I'm really really honest, I'm not sure I'm going to try a lot of the recipes in this book (especially the difficult and time consuming ones) because frankly, I'm just too lazy for that. But, I loved the book nonetheless because it made me think about all the ways I could make a sandwich with unexpected ingredients. Some of my favorite recipes in this book were the Famous Rap Battles of History, Don't Cry for me Argentina and pretty much anything that included meatloaf. I really like the fact that recipes for sauces and topping were included. I liked the recipe for Mayo and all the additions one could add to make an interesting variation. I've never made Mayo, again I'm lazy, but I like to think that one day I might give it a try, just to see if I can.
Overall, this was a fun and entertaining book. It's good for anyone who loves making sandwiches, and it's perfect for those who want to be creative with their sandwiches.
Thanks to Blogging for Books for allowing me to read this book in exchange for an honest review.
More reviews at: www.susannesbooklist.blogspot.com
July 5, 2016
So this book pretty much epitomizes my idea of a great cookbook. Not only are there photos of all the major recipes (a must have for a great cookbook), but the writing is incredibly entertaining. I actually just sat down and read this book cover to cover before making anything from it. Tyler Kord seems not only like an amazing chef, but the kind of guy I want to sit down and have a beer with.
So a cookbook about sandwiches? How hard is it to make a sandwich? Some bread, some toppings, a condiment or two, and done. It’s important to note that these are not your mama’s sandwiches…unless your mama made unique sandwiches with a lot of components and then I stand corrected. These sandwiches take time and patience, but the end result is well worth it. I made the “Don’t Cry for Me Argentina.” To make this sandwich, I first had to make roast beef, roast onions, pickle onions, fry shallots, and make a dressing. But oh the sweet victory! Thankfully, you can’t see my drool through the interwebs.
Other than the snappy writing and the deliciousness of the recipes, the aspect that I liked most about this book is the “Sandwich Construction: Theory & a Chart” section. Tyler basically sets out a formula for going off book and making your own inventive sandwiches. I’ll keep you posted on my experimentation.
I received this book from Blogging for Books for this review. The opinions expressed are all mine.
So a cookbook about sandwiches? How hard is it to make a sandwich? Some bread, some toppings, a condiment or two, and done. It’s important to note that these are not your mama’s sandwiches…unless your mama made unique sandwiches with a lot of components and then I stand corrected. These sandwiches take time and patience, but the end result is well worth it. I made the “Don’t Cry for Me Argentina.” To make this sandwich, I first had to make roast beef, roast onions, pickle onions, fry shallots, and make a dressing. But oh the sweet victory! Thankfully, you can’t see my drool through the interwebs.
Other than the snappy writing and the deliciousness of the recipes, the aspect that I liked most about this book is the “Sandwich Construction: Theory & a Chart” section. Tyler basically sets out a formula for going off book and making your own inventive sandwiches. I’ll keep you posted on my experimentation.
I received this book from Blogging for Books for this review. The opinions expressed are all mine.
November 24, 2017
I collect cookbooks impulsively, being currently obsessed with becoming a really good baker and a decent cook; I snatch up most things that come up on the kindle sales. That said, I don't usually sit down and read them beyond a bit of the introduction and the table of contents; I skim them, assessing different recipes for what ingredients and equipment I have or could obtain, and what sounds like fun to make.
This one is different; I read a couple of pages of the introduction and then sat down and read the whole thing. It didn't take long. I suppose I could see this being a dull read if you really hated sandwiches, but who actually hates sandwiches with a visceral passion? Even if you have no intention of making any of the recipes in this volume, pick up a copy if you ever find it on sale. It's hilarious.
This one is different; I read a couple of pages of the introduction and then sat down and read the whole thing. It didn't take long. I suppose I could see this being a dull read if you really hated sandwiches, but who actually hates sandwiches with a visceral passion? Even if you have no intention of making any of the recipes in this volume, pick up a copy if you ever find it on sale. It's hilarious.
June 28, 2016
I really liked this book even though I'm not really sure I'd eat half the things in it. I found the recipes creative, clearly laid out and somewhat easy to follow even if some of the ingredients are a little exotic. I especially liked the section in the back on how to make salads, dressings, and some other things to put on sandwich's. I found a lot of uses for the dressing besides these recipes. If your looking for a different type of sandwich (who would have ever thought to put spaghetti squash on a sandwich) this is the book for you. I received a copy of this book through the blogging for books program in exchange for an honest review.
August 19, 2016
I never thought I would read a synopsis for a cookbook and think, "hey, that sounds entertaining." This really was though. I don't think I've ever laughed out loud (LOL for you youngsters) reading a cookbook before but this was really funny. I'm really curious to try out some of the recipes because they are so unique but I'm pretty lazy when it comes to sandwich cooking so I'm not sure when I'll get around to it. Probably when I want to impress someone with an obscure and fancy portable meal. I will update you and let you know how that goes.
This honest review is in exchange for a free copy received from bloggingforbooks.com.
This honest review is in exchange for a free copy received from bloggingforbooks.com.
August 21, 2016
I'm not sure what kind of cookbook I just read. The recipes were personal, creative, and instructive. Th photos are beautiful. The write ups and narrative is fun and cheeky. But... it is such a weird cook book. Cookbooks these days already straddle the line between how to recipe collection and memoir. This book crosses that line and throws in a new genre. The book reads like a creative writing project, with humorous lists and rules, to fake introductions describing growing up orphans in bombed out Paris. It's not upsetting so much as confusing.
February 6, 2017
How to read this book:
1. Make the best roasted cauliflower sandwich you can imagine.
2. Make his roasted cauliflower sandwich.
3. Cry with anger and jealousy (and also joy) at how much better his sandwich is than the best thing you could have ever imagined.
4. Buy this book and read it aloud at parties, because it's also hilarious and ranty about food systems, and that's always a good time.
Also, make the veggie patty melt with Muenster. Glorious.
1. Make the best roasted cauliflower sandwich you can imagine.
2. Make his roasted cauliflower sandwich.
3. Cry with anger and jealousy (and also joy) at how much better his sandwich is than the best thing you could have ever imagined.
4. Buy this book and read it aloud at parties, because it's also hilarious and ranty about food systems, and that's always a good time.
Also, make the veggie patty melt with Muenster. Glorious.
July 1, 2019
While yes this is a cookbook, I actually sat down and just read it from cover to cover. It has clever commentary, excellent photos and healthy dose of humor. A lot of the sandwich combinations seem bizarre but after making a few they are delicious and worth tracking down the odd ingredients and making the sauces / other toppings. If you like sandwiches and enjoy humor while you cook I would pick this up immediately, even just to read!
Want to read
January 17, 2016On July 13, 2015, I decided I must read and/or own this book. Back then, I knew it only as "A SUPER-UPSETTING BOOK ABOUT SANDWICHES" (yes, in all caps), a book yet to be published by a publishing professional I'd hoped to work for. Those were simpler times.
August 10, 2016
Fun and sassy. It's a cookbook but you can also just read it cover to cover and it's very amusing.
July 14, 2020
It isn’t often I find a cookbook that is as entertaining to read as it is inspiring in it’s cooking advice, but A Super Upsetting Cookbook About Sandwiches by chef Tyler Kord is one to check out. Kord, owner of the No 7 Sub shops in New York (that I’ll definitely need to visit if I ever get the chance) writes in an engaging voice and offers useful cooking advice as well. From its tongue in cheek foreword by Emma Straub to Kord’s sandwich theory and practices, the book is infused with humor and good tips.
Sandwiches may seem a simple enough concept not to really need a whole book devoted to them, but Kord really pushes the envelope on this comfort food without making things too complicated. In particular, I loved that he includes recipes for making just about every ingredient in the sandwich aside from the bread yourself. I also appreciated the variety of tastes catered to, and, in spite of plenty of tempting roast beef, chicken, sausage, meatloaf, and seafood sandwiches, vegetarian and even vegan recipes are not neglected either and look just as tasty. The photos look delicious and the names of the sandwiches are just great, too.
As someone who enjoys cooking but perhaps finds myself a bit too unwilling to deviate from the recipe, I find the guidance and flexibility here might help me mix things up a bit. The Patty Melt!, made with Kord’s basic veggie burgers reminded me of the SWisconsin melts I used to crave at Culvers, and I made some really nice homemade steak sauce for the Gold Hat breakfast burger. I’m definitely looking to try out some more recipes!
I write about some other interesting cookbooks I checked out from the library, which has given me plenty of culinary experiments to try out during our quarantine times in this entry of Harris' Tome Corner!
Sandwiches may seem a simple enough concept not to really need a whole book devoted to them, but Kord really pushes the envelope on this comfort food without making things too complicated. In particular, I loved that he includes recipes for making just about every ingredient in the sandwich aside from the bread yourself. I also appreciated the variety of tastes catered to, and, in spite of plenty of tempting roast beef, chicken, sausage, meatloaf, and seafood sandwiches, vegetarian and even vegan recipes are not neglected either and look just as tasty. The photos look delicious and the names of the sandwiches are just great, too.
As someone who enjoys cooking but perhaps finds myself a bit too unwilling to deviate from the recipe, I find the guidance and flexibility here might help me mix things up a bit. The Patty Melt!, made with Kord’s basic veggie burgers reminded me of the SWisconsin melts I used to crave at Culvers, and I made some really nice homemade steak sauce for the Gold Hat breakfast burger. I’m definitely looking to try out some more recipes!
I write about some other interesting cookbooks I checked out from the library, which has given me plenty of culinary experiments to try out during our quarantine times in this entry of Harris' Tome Corner!
April 2, 2021
This is definitely the weirdest cookbook I've ever read. That's not exactly a compliment, because I can't say I really enjoyed reading all of Kord's weird tangents and whiplash-inducing subject changes. But I have to say I did find myself laughing out loud at times and, even more importantly, he has some great ideas. I think the best cookbooks teach you a method rather than a recipe, and you take away inspiration rather than memorization of some steps, and this cookbook did just that.
I do wish the very last segment about sandwich building theory was at the beginning of the book, so that I could have had it in mind as I read each recipe. But having already read Salt, Fat, Acid, Heat I sort of knew where he was going with it anyway.
So, in conclusion, this cookbook is worth reading to get some sandwich inspiration and experience the sheer uniqueness of it. Maybe you'll enjoy it more than I did.
I do wish the very last segment about sandwich building theory was at the beginning of the book, so that I could have had it in mind as I read each recipe. But having already read Salt, Fat, Acid, Heat I sort of knew where he was going with it anyway.
So, in conclusion, this cookbook is worth reading to get some sandwich inspiration and experience the sheer uniqueness of it. Maybe you'll enjoy it more than I did.
October 7, 2017
I have no idea how this is as a cookbook, as I haven't really used any of the recipes much less tried out ideas gleaned from it in terms of the theory of constructing sandwiches, or just some of the flavor combinations presented.
Nonetheless I found this by turns quite amusing and, true to its name, upsetting. The former because Kord espouses a variety of different strong opinions about things in an amusing way, and the latter for confronting me with some unpleasant things to think about in terms of what the choices I make with regard to feeding myself might imply about what I am OK with whatever might be happening in the course of getting that food on to my plate.
Fun to flip through, provided some interesting food for thought, and I hope to try out a recipe at some point since some seem like they'd be quite tasty.
Nonetheless I found this by turns quite amusing and, true to its name, upsetting. The former because Kord espouses a variety of different strong opinions about things in an amusing way, and the latter for confronting me with some unpleasant things to think about in terms of what the choices I make with regard to feeding myself might imply about what I am OK with whatever might be happening in the course of getting that food on to my plate.
Fun to flip through, provided some interesting food for thought, and I hope to try out a recipe at some point since some seem like they'd be quite tasty.
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