by Maggie and Ed | Oct 23, 2013 | Entrée, Food, Recipes, Sandwiches
We’ve been saying it to ourselves for months, but haven’t really gotten to it until now: We have to start doing some side by side sandwich comparisons. Today was pork. The main objective of this process is to create good recipes, but the other part is deciding where to place standards for what the deli will serve. We weren’t sure how many levels there were between that’s great and we nailed it and hoped that doing this would help us to figure that out. A sandwich can be great standing on one or two really tasty ingredients, with some others adding a bit, but not fully meshing. Thinking that we nailed it seems to come either by quite a bit of fumbling around and changing ratios, or more rarely by a chance risk or flash of insight. When it all comes together I can barely stop myself from pulling people off the street to try things. That’s about the point of all this.
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by Ed Hyp | May 7, 2013 | Breakfast, Food
One time I talked to Charles Schultz, and he told me a secret about Snoopy. I told him that Snoopy was my favorite character and that he was my inspiration for how to live my life. I love dancing, and playing the piano, and living in a house (although mine’s bigger), and terrorizing yellow birds. He told me that Snoopy’s favorite food is fried chicken. I couldn’t believe it. I always thought that Snoopy was more of a cheeseburger-dog, but I heard it from the man himself. Years passed and I forgot about this conversation, but recently I found a snoopy waffle maker at a thrift store, and got some maple syrup from my crop share, so this dish came together in my mind instantly. Sorry Woodstock.
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by Ed Hyp | Apr 30, 2013 | Entrée, Food
My mother fed us pork chops as a child. They were grey and stringy. She used to say that they would make us stronger chewers. We ate them with mint jelly. I think it worked. I can out chew all my friends. One time I had a chew-off with my pal Natasha- we munched on harder and harder things. She’s got some strong jaws, but I ended up winning. I took a bite out of crime by crushing the trigger off a handgun we found in the dumpster. She said she wasn’t putting that into her mouth. I’m the champion.
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by Ed Hyp | Apr 2, 2013 | Entrée, Food, New Techniques
I have a hard time with tropical cooking. That feeling of fear when you know you’re intentionally leaving the burger on the griddle too long. Cause, there’s nothing more tropical than burned food. You’ve gotta time it right though or that shit gets gross. Plop some pineapples on it and you’re in the tropics. Great way to pass winter. I prefer to eat mine in front of a fan with a space heater and a humidifier behind it, with Men at Work blasting. I call it the warm island breeze
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by Ed Hyp | Jan 31, 2013 | Entrée, Food, New Techniques
My mother grew up in Maine, so she’s a lobster-complainer. It’s too rubbery, it doesn’t taste like anything, my butter is solid, etc. I wanted to make a lobster roll that even she wouldn’t put her nose up at. So, I bought a 4 lb lobster and after a staredown, looked into the best way to kill it. Answer: knife through the head.
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