Sean Gillies (Posts about sandwich)https://sgillies.net/tags/sandwich.atom2023-12-31T01:26:19ZSean GilliesNikolaBò kho sandwichhttps://sgillies.net/2023/02/27/bo-kho-sandwich.html2023-02-27T08:09:55-07:002023-02-27T08:09:55-07:00Sean Gillies<p>Last might I cooked thit bò kho, an aromatic beef stew, from the recipe in Mai
Pham's "Pleasures of the Vietnamese Table". The process starts with making
colorful annatto-infused oil. The red-orange color is provided by caratenoid
compounds named bixin and norbixin. Annatto pigment has long been used to color
cheeses, junk food, and other things.</p>
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<p>Bright red annatto-infused oil</p>
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<p>This morning I put leftovers on a roll and sprinkled it with cilantro, mint,
onion, and stewing juice. It's a very satisfying breakfast sandwich.</p>
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<p>Stewed beef and carrots with herbs on a roll</p>
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<p>I played with the "food" setting on my new phone's camera and got some
colorful, but flawed photos. The setting has a limited focus area that
I haven't learned to drag around properly.</p>Korean-style sloppy joehttps://sgillies.net/2022/07/02/korean-style-sloppy-joe.html2022-07-02T14:33:11-06:002022-07-02T14:33:11-06:00Sean Gillies<p>I had leftover ground beef and lamb from making burgers last night and turned
that into no-recipe Korean-style sloppy joes for lunch on the deck with Ruth
and Bea. I started by making a generous sofrito of onion, celery, yellow bell
pepper, garlic, and ginger in a cast-iron skillet. When that had softened and
started to color, I pushed it to one side and browned the meat (half a pound of
beef, half a pound of lamb), stirring all of it together when the meat had
cooked through and crisped a bit. For the sauce, I stirred in three tablespoons
of vegetarian oyster sauce, a splash of black vinegar, a teaspoon of sesame oil,
a quarter cup of gochujang, a teaspoon of salt, a tablespoon of sugar, half
a teaspoon of black pepper, and half a cup of water. When it had reduced,
I checked the salt, added a bit more, and then spooned it onto toasted buns.
Sesame seeds, green onion (from my garden), and cucumbers dressed with rice
wine vinegar provided the finishing touch.</p>
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<p>Sloppy joe on a toasted brioche bun with quick pickles and watermelon</p>
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<p>I like the traditional sloppy joe, too. But I like it even more with ginger and
sesame oil. The mild, sweet funkiness of gochujang goes very well with lamb.</p>Long run peanut butter and honey sandwichhttps://sgillies.net/2022/06/07/peanut-butter-honey-sandwich.html2022-06-07T20:02:39-06:002022-06-07T20:02:39-06:00Sean Gillies<p>In a 12-hour race I will expend much more energy than I store in my body in the
form of glycogen. I continue to work on training my body to digest solid food
that has a good mix of carbs, fat, and protein while on the go. In a race I'll
eat pieces of a ham and cheese wrap, a quesadilla, or even bacon when it's
available. On my long weekend runs, which are now up to three hours or more,
each, I'm taking a big peanut butter and honey sandwich. The ingredients:</p>
<ul class="simple">
<li><p>2 slices whole wheat bread (Dave's Good Seed (TM))</p></li>
<li><p>A generous spread of peanut butter, same weight as a slice of bread</p></li>
<li><p>More honey, 50% more than the weight of a slice of bread. Slightly
crystalized honey is good because it doesn't immediately run off the slice.</p></li>
</ul>
<p>This makes a sandwich containing about 700 calories. I cut it into four pieces
and stuff all into a small rectangular ziploc container the night before. Each
piece has ~20 more calories than a Honey Stinger waffle and zero waste per
serving.</p>
<p>I've been eating peanut butter and honey sandwiches for over 50 years, as long
as I can remember. It was always honey in my family, not jam or jelly, though
I love that as well. And when I was a kid it was always <a class="reference external" href="https://www.millerhoney.com/mabout.shtml">Miller's Honey</a>.</p>
<blockquote>
<p>With the help of his pioneer father, Nephi exchanged five bags of oats for
seven colonies of bees. This was the beginning of Miller's Honey Company.</p>
</blockquote>
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<p>A little extra salt sprinkled on the peanut butter is good</p>
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</figure>Return (from running) to hot chickenhttps://sgillies.net/2022/05/22/crispy-chicken-sandwich.html2022-05-22T15:38:20-06:002022-05-22T15:38:20-06:00Sean Gillies<p>I told my kids about my plans to become a part-time sandwich influencer and
made crispy, not fried, chicken sandwiches for all three of us after my trail
run. I love fried chicken, but I don't feel like becoming the owner of a jar of
used oil right now, so I baked the chicken with a crispy coating on a sheet
pan. The chicken was served hot, but was not <a class="reference external" href="https://www.seriouseats.com/how-nashville-hot-chicken-is-made-legend-history-princes-hattie-b">Hot Chicken</a>,
not by a mile.</p>
<p>Each sandwich had one boneless, skinless chicken thigh at its core. I dredged
the meat in a mixture of white flour, Kashmiri chile powder, and salt; dipped
it egg white left over from making garlic aioli a couple days ago; then dredged
it again in a mix of panko breadcrumbs, dried thyme, and olive oil. I baked
these on a piece of parchment paper in my oven at 400 °F for 25 minutes.</p>
<p>While the chicken was baking, I sliced a small red onion and a large jalapeño,
and made a small batch of coleslaw: thinly sliced green cabbage and grated
carrot tossed with salt, caraway seeds, garlic aioli, yogurt, and rice wine
vinegar. When the chicken was done, we put it on a basic hamburger bun and
topped it with onion and coleslaw. I added a lot of fresh jalapeño, while the kids
opted for sprinkling Cholula onto the crispy chicken.</p>
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<p>One day I'll show a picture of a sandwich with no red onion</p>
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<p>The sandwiches were delicious. The meat was thoroughly cooked, but still moist,
and the coating had a nice crunch. We all agreed that we could have made the meat
spicier by adding cayenne to the first dredging mix and to the crumbs. When
I do this again, I might add apple to the coleslaw, making it more like <a class="reference external" href="https://www.thebirdsf.com/">the Bird's</a> sweeter slaw.</p>
<p>While prepping, I listened to "Return to Hot Chicken" from Yo La Tengo's 1997
album <em>I Can Hear The Heart Beating As One</em>. There's a fun story about eating at Prince's Hot
Chicken restaurant (and more) in an <a class="reference external" href="https://aquariumdrunkard.com/2022/05/17/return-to-hot-chicken-james-mcnew-reveals-the-secrets-of-yo-la-tengos-i-can-hear-the-heart-beating-as-one/">interview of James McNew by Aquarium Drunkard</a>.</p>Sandwich retrospective: kimchi reubenhttps://sgillies.net/2022/05/16/kimchi-reuben-sandwich.html2022-05-16T14:01:36-06:002022-05-16T14:01:36-06:00Sean Gillies<p>I didn't make a sandwich today, but I found another sandwich photo on my phone.
This one is from January, when I was working through a large batch of homemade
red cabbage (with apple and carrot) kimchi.</p>
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<p>Pastrami, red cabbage kimchi, and swiss cheese on rye</p>
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</figure>Liverwurst sandwichhttps://sgillies.net/2022/05/15/liverwurst-sandwich.html2022-05-15T13:46:47-06:002022-05-15T13:46:47-06:00Sean Gillies<p>I stopped by King Soopers after my long run to get a few groceries. Do you
ever, because you're ravenously hungry, buy things you didn't know you needed
until you see them? I brought home some liverwurst and made a sandwich of it.</p>
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<p>Liverwurst, pepper jack, red onion, pickle, whole grain mustard, on
sourdough bread</p>
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<p>Eating this reminds me of driving from Logan (Utah) to Salt Lake City with my
family to have Sunday dinners with my dad's parents and grandparents. The older
Gillieses and Clines almost always had liverwurst and crackers for an
appetizer. I don't remember ever disliking it.</p>Day off (Cubano sandwich)https://sgillies.net/2022/04/25/day-off.html2022-04-25T13:01:11-06:002022-04-25T13:01:11-06:00Sean Gillies<p>I have the day off work today. After saying goodbye to my mother-in-law, who
has been visiting, and making lunches for my kids, I drove to Lory State Park
for a very nice, hilly trail run (7.75 miles, 1876 ft D+, average grade 4.4%
including downhills). I listened to the new King Gizzard & the Lizard Wizard
double album, Omnium Gatherum, on the drive and laughed out loud a few times.
It's so good. And self-indulgent, which is exactly my mood today.</p>
<p>It's important to refuel after a hard run, so when I got home I made an extra
loaded, extra buttery, grilled Cubano-ish sandwich. Did you know the Lucerne
cheese company is selling ghost pepper jack? When I saw it in the store
I had to grab it. Honestly, it could be hotter.</p>
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<p>Black Forest ham, ghost pepper jack, red onion, dill pickle, and
mustard on white bread.</p>
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