By Tyler Kord, William Wegman
Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in big apple. 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, nutrients ethics, and what it is like having the names of 2 various ladies 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 surprising mayonnaise that tastes precisely like pho. [Tyler, you by no means did end writing that fried squid recipe even though. you recognize that, correct? -Ed.] this can be his first e-book. if you purchase it, you could assist in making certain it will not be his final.
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Additional info for A Super Upsetting Cookbook About Sandwiches
I wouldn’t dwell on it. Notes on How to Use this “Cookbook” Every time I talk about salt, I am talking about Diamond Crystal Kosher Salt. It’s not that it tastes better or has a nicer texture, it’s just what I’m used to. But all salt is different, and if you use Morton’s and follow these recipes as written, you will be super bummed because your food will be too salty. Of course, if you don’t feel like buying a different kind of salt just for this stupid book, simply season to taste and maybe don’t count on the salt measurements to be accurate.
Put the beef in a roasting pan and cook it forever. Or 2 to 2½ hours. I like my beef rare, but you decide. I vote medium, tops. Medium is as tender as beef gets before it starts to dry out and get tough again. You may use a thermometer if you’d like, and it should read 120°F for rare, 140°F for medium. Let your cooked beef hang out on the counter for 30 minutes to rest and then put it in the refrigerator to cool completely. Cold meat is much easier to slice thin than warm or hot meat. Hot Roast Beef • Jus • Fresh Mozzarella • Roasted Onions • Pickled Bean Sprouts ALTERED BEEF Makes 4 sandwiches I spend a fair amount of time thinking about sandwiches and New York City.
Close the sandwiches and demolish. Chorizo • Ham • Roasted Sweet Potatoes • Muenster • Soppressata • Pickled Jalapeños • Thai Basil THE GODFATHER PART II Makes 4 subs Every deli in New York has a sandwich called the Godfather, and it’s always just a pile of every kind of meat and cheese that they have. And it’s always delicious. The Godfather at Graham Avenue Meats & Deli was particularly great, but we didn’t eat enough of them and Graham Avenue Meats & Deli sadly closed. � pound ham, sliced thin 4 sub rolls, split lengthwise 1 pound Sort-of-Mexican Chorizo, cut into 2 × 4-inch planks 1 pound Roasted Sweet Potatoes � pound Muenster cheese, sliced thin � pound soppressata, sliced thin � cup Pickled Jalapeños � cup lightly packed whole Thai basil leaves Preheat the oven to 400°F.
A Super Upsetting Cookbook About Sandwiches by Tyler Kord, William Wegman