Tag Archives: New York Times

Pause

It can be powerful. Pause. For a sandwich. Pause long enough and you are loafing. Loafing beyond a snack. Loafing to the tune – no, symphony – of a condiment-laced, triple-deckered, fresh butter-smeared, grilledad to a grisp-crisp, sandwich of rich-wich. An opus of a pause.

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“Party Sandwich Loaf”

Betty Crocker’s Absurd, Gorgeous, Atomic-Age Creations

Cattelan and Ferrari photographed dishes from the 1971 Betty Crocker Recipe Card Library, styling the food “with humor and without mercy,” Cattelan said. “These dishes are a triumph of imagination and gelatin. They have been conjured from a time when optimism was a more important ingredient than anxiety.”

Did Cattelan and Ferrari pause? I think yes. Optimism thwarted becomes anxiety. Mercy without humor becomes judgement. And now  I must loaf to ponder that. Bring my tiara! And put some mustard on it.

Photographs by Maurizio Cattelan and Pierpaolo Ferrari for The New York Times. Stylist: Francesca Cefis. Set designer: Charlotte Mello Teggia. Food stylist: Emanuela Tediosi, assisted by Lorenzo Comolla. Hair and makeup stylist: Lorenzo Zavatta.
Maurizio Cattelan and Pierpaolo Ferrari are artists from Italy. Since 2009, they have created photographs for their magazine, Toiletpaper, and other publications.
Tamar Adler is a contributing writer for the magazine and for Vogue.

Yes, it’s easy to make risible anything bold. And also not difficult to feel tenderness for the element of human spirit that takes something so mundane as lunch to the pinnacle of ridiculousness.

Better Eating Through Technology

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It is one of life’s nagging mysteries: Why is a sandwich you order at a restaurant so invariably and intensely better than a sandwich you make at home? Read on here.

The sliders with this story are super fun and they let you take a dissected view of sandwich interiors.  Go NYTimes! Bravo!


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All For One and One for All American

Marvelous sandwich feature by Sam Sifton in the New York Times, April 14, 2015, a story that makes me crazy to jump in the car. The days are long and hot, ripe for a sandwich safari.

Mine will be mostly close to home this summer, but (I comfort myself) not to worry, sandwich evolution is just that, an evolution. For all that is seemingly missed – FOMO alert! – there is an equal accumulation of newly emerged and newly born classics.

Any summer will do, any locale, near or far. As much as it seems the world has all been discovered, it has not! Do not despair (I comfort myself), each day and sandwich is new. Seek no further than the fridge, the garden or the strip mall. Eyes peeled.

Sandwiches like the sloppy Joe exist all across the United States — local heroes that defy easy categorization, from the expanse of Indiana’s deep-fried pork tenderloin sandwich to the crusty bite of Baltimore pit beef.

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The Times Will Tell

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Who Made That?

PB&J only looks like this in pictures. Nicely done Victoria Granof.

Two P’s in a Pod in a Pinch

eanutbutter and ickles

From KG-in-a-inch

Thought about you the other day: the NY Times had a write up in the food section about eanut butter & bread & butter ickle sandwiches. That is the one ickle I do like. Karin and my dog Mitchell were out of town all weekend seeing her mom in Roanoke. Kept telling myself – since I had all the ingredients – I was going to try this out. Kept chickening out.

My (used to be) aversion to ickles was 1.) thought erfectly fine cucumbers were messed with & 2.) (back when I would do McDonald’s – thought it was nervy of them to assume everyone wanted ickles on the cheeseburgers. Having quit smoking a couple of years ago find my alette has expanded. Such adventure ahead!

The verdict is in: Skippy Extra Crunchy w/ bread & butter ickles on lightly toasted  French bread = 100% winner!

Your encouragement was very helpful making this dive into the gastronomic unknown…..

Sandwich Monday: The PB&P

by Ian Chillag

NPR – October 29, 2012

The Peanut Butter & Pickle Sandwich dates back to the Great Depression. It’s great if you’re transported back in time to 1930 and you forget to bring Powerbars, or, say, if you’re stuck in your house with limited pantry options as a big hurricane heads your way. The New York Times says the PB&P is “a thrifty and unacknowledged American classic.”

Ian: As New York Times endorsed sandwiches go, this is way better than the Paul Krugwich.

Robert: It’s a weird combination. It’s a bad sign when even pregnant women won’t eat it.

Ian: The reason the Peanut Butter & Pickle sandwich was popular in the Great Depression was because people didn’t have money for the more traditional sandwich, the Anything & Anything Else.

Leah: Yeah. This pairs great with a nice shoelace and mule hoof stew.

Eva: This was part of FDR’s New Deal program to get unemployed pickles back to work.

Ian: Wow. It’s not bad. I haven’t been this surprised by a sandwich since that White Castle slider came to life and begged us to stop eating it.

Robert: Reese’s, are you listening? America wants a Pickle Butter Cup.

Eva: I always thought mixing peanut butter and pickles was lethal…or maybe that’s bleach and ammonia. Can’t remember.

Ian: Subbing in pickles is like having Tebow come off the bench. By that I mean pickles are bad at football.

[The verdict: surprisingly not bad. The pickles provide a nice texture and sweetness. That said, no one wanted more.]

Of course no one wanted more. They were satisfied!