Cooking dinner while I'm hungry just makes me hungrier.
Cooking dinner while I'm hungry just makes me hungrier.
Serious Eats has a blog, A Sandwich A Day, with a nicely illustrated and well researched sandwich every single day.
In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out?
As a a part of this they note the Grandwich competition in Grand Rapids, where 10 sandwich vendors competed for the best sandwich in town prize. The winner:
"The G-Wrap" from BOB-Bobarinos restaurant in downtown Grand Rapids, which featured crisp seared Big B Farms pulled pork, spiced barbecue sauce, locally-made Andouille sausage, and spicy pickle slaw on spiced naan. "It wraps Grand Rapids up!" said executive chef Jared Miller.
Love me some sammiches, and I'm sure there's at least one Ann Arbor area sandwich worth mentioning in A Sandwich A Day. (I'll bet you could eat a different sandwich every day without leaving downtown Ann Arbor.)
And, if I am able to rectify the situation, I will share my profits with Jordan Miller.
I agree! There is a serious lack of sandwich reporting on this website. I, for one, love sandwiches. What if all the pet stories were sandwich stories instead? Everyone isn't into pets, but who doesn't like sandwiches? Not anyone I want living in my town. PS if [redacted] puts this advice into action, I expect a share of what is sure to be a tremendous surge in profits.
For who does not love sandwiches? They are compact, and amiable, and easy to pack for lunch. If you have a generous lunch budget, you have have someone else make you a sandwich of wide variety on the spot and enjoy it at your leisure.
Previous sandwich coverage here and elsewhere:
Eat well at any deli by making your own sandwich, written for AnnArbor.com; please excuse the random punctuation marks.
Fried egg sandwich, also written for AnnArbor.com; please excuse the lack of photo.
Lack of discretion is the better part of Twitter, on this blog: "Your indiscretions make up for the rest of us who are content to describe where we are eating a sandwich."
Basic pancake recipe:
Readers call Mark Bittman's basic Everyday Pancakes recipe, from Christmas Eve in 2008, "uninspired"; that creates the necessary fermentation in the comments to generate 27 earnest responses with variations on a theme.
Working my way through the rhubarb recipe set, I find variations on what I made tonight, which was stewed rhubarb. If you were to separate the juice from the fruit, you'd get Rhubarb Syrup, as seen in the New York Times (water, vanilla pod, no sugar), The Kitchn (4c rhubarb, 1c sugar, 1c water, ginger root), Food in Jars (more sugar). Use as a flavoring in fizzy water, or in a fizzy drink.
Rhubarb Daisy, a drink made with this syrup (gin, lemon juice, soda, syrup) is seen in The Paupered Chef.
You can use both parts of the straining operation when you're done with stewed rhubarb. Take the now no longer fibrous bits and use as a "rustic jam"; add pectin to the syrup, and you get Rhubarb Jelly, a la Taste of Home.
If you won't want to stew the rhubarb down entirely, the People's Food Coop has this recipe for Rhubarb Poached in Red Wine, and The Bitten Word has a similar recipe pairing the rhubarb with rice pudding. To avoid stewing the rhubarb down entirely, aim for Roasted Rhubarb, a la The Wednesday Chef, or a simple recipe from Dorie Greenspan.
This recipe is good for those days when you have dinner that might be postponed for a long time. The curry can be served quickly, but if you leave it on the stove longer the potatoes turn into a kind of delicious curry gravy for the garbanzos. We served it with greens, and it would have been good with a side of cauliflower as well.
Prepare potatoes by boiling them until done. Reserve some cooking water.
While the potatoes are boiling, fry a chopped onion in some oil on low heat. When the onion smells nice but is not brown, add the curry powder and cook, stirring, until fragrant.
Add the coconut milk to the curry mixture and stir until well mixed. Then add the garbanzoes, and cook covered on low heat.
When the potatoes are ready, add them to the garbanzo curry. Cut the potatoes into smaller pieces if they are too large. Keep covered, and add up to 1 cup potato water if the mixture gets too dry.
Bell's Brewery releases Oberon, their summer beer, on March 28, 2011. The event is marked by the annual Michigan celebration of the hope that the winter is finally behind us and baseball is about to start.
Here are some details on how to get Oberon near you, if you happen to be near one of the places mentioned in this list; this is not a complete list, but their web site will let you find more.
Ann Arbor, MI: midnight tap at Ashley's. Tell Jeff I sent you.
Kalamazoo, MI: Old Burdick's release party, Sunday March 27, 9:00 p.m.
Petoskey, MI: City Park Grill is tapping at midnight.
Traverse City, MI: Union Street Station is tapping at midnight.
Detroit, MI: Slow's Bar B Q is tapping at midnight; April 8, opening day with Bell's
Holland, MI: Eighth Street Grille. $2.50 all day; expecting it on draft by early afternoon.
Monroe, MI: Harbor Inn & Ale. 5:00 p.m.
Ypsilanti, MI: Sidetrack. $2.00 pints all day.
Washington, DC: The Big Hunt, Dupont Circle, 4:00 p.m.
Richmond, VA: Cous Cous, March 31, 9:00 p.m.
Brooklyn, NY: No Bell's distribution to New York on the official map, so you'll have to find a friend.
It's not blueberry season yet, but an excellent summer beverage is a blueberry beer in the style of the Vierling Restaurant in Marquette, which serves a fruity wheat beer with a spoonful of crushed wild blueberries mixed in.
I remember when it was called Solsun, as does Eric Strader who wrote this 2009 Oberon Day post for Michiana Beer Nuts complete with a vintage Solsun bottle photo.
Edward Vielmetti celebrates all holidays in moderation. If you drink, don't drive, but it's an excellent reason to ride the bus. FTC notice: the author received no compensation from Bell's Brewery or from anyone else for that matter for this writing. All graphics from bellsbeer.com. Michigan deposit $0.10.
A portion of a retaining wall on Ann Arbor's downtown Library Lot project failed on March 24, 2011, causing a sinkhole to open up and forcing the evacuation of Earthen Jar and Jerusalem Garden, two restaraunts nearby.
At noon on Friday, March 25, Jerusalem Garden was open again for business. Earthen Jar is expected to open at 1:30 p.m., per to a phone call to the restaurant.
Will those restaurants be open for business on Friday, March 25? And if not, where will you go for lunch?
Edward Vielmetti organizes lunch for Ann Arbor.
As published in the Association for Computing Machinery's Risks Digest, v4 n30, 1986:
Tue, 16 Dec 86 16:15:04 EST
I must have been in the cycle early for McDonald's fast-food intelligent man-machine systems, according to Guthery's law: > In an evolving man-machine system, the man will get > dumber faster than the machine gets smarter. McDonald's fast food computers (i.e., cash registers) collect all sorts of data on the individual employee at the counter and on all counter sales as a whole. They also do not have a <no sale> key that opens up the cash register, probably to prevent theft. That made it real hard to fix a mistake without calling a manager to get a key to open the drawer. Solution? Well, the people I worked with at McD's had been around thesystem long enough to figure out how to get around it. Without getting into too many details of why things were as they were, the easiest way to open the drawer without a manager was to ring up a sale that gave away a tub of barbecue sauce for McNuggets and nothing else. (Hit <promo> <barbecue> <promo> <total> .) Of course, that messed up the daily statistics some. Edward Vielmetti, Ex-McDonalds employee, Computing Center Microgroup, U. Mich.
As an exercise for wanting to keep enough bookmarks in delicious, or more likely its crowd of descendants, I provide to you some delicious ketchup.
The problem with a general Google search for ketchup is that there is so much ketchup out there - so many recipes, so many products, so much Heinz everywhere.
The delicious search for ketchup for me was a directed search; I knew that one of those interesting magazines that comes from New York City had a story about ketchup once, and how it was the perfect food.
What I was really after, and what I found readily (since 34 people have bookmarked it on pinboard) was Malcolm Gladwell's 2004 The Ketchup Conundrum. After finding that, I readily found Meg Favreau's Playing Ketchup and Johan Lehrer's Ketchup from The Frontal Cortex.
As for recipes (other than "buy a bottle of Heinz"), try
One of my search strategies in finding things that I had previously known about is to search for them with my name attached, e.g. a search for "vielmetti ketchup". This is less about ego and more about retrieval; you can do the same with your favorite prolific blogger or news source ("kottke ketchup" generates an equally interesting set).
I wonder if you've been getting enough ketchup.
(Prairie Home Companion "ketchup" skit went here, but it loaded soooo slowly.)