By Tyler Kord, William Wegman
Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in ny. He is also a fabulously neurotic man who directs his energy into careless ruminations on sandwich philosophy, love, self-loathing, pay telephones, getting under the influence of alcohol within the bathe, Tom Cruise, meals ethics, and what it really is like having the names of 2 diversified ladies tattooed in your body. Most of these ruminations additionally take place to be truly excellent recipes, like roast red meat with crispy shallots and smoky French dressing, or a fabulous mayonnaise that tastes precisely like pho. [Tyler, you by no means did end writing that fried squid recipe notwithstanding. you recognize that, correct? -Ed.] this is often his first e-book. if you purchase it, you could help in making definite it will not be his final.
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Additional info for A Super Upsetting Cookbook About Sandwiches
I’ve never had salmonella and don’t plan on it. I’m not telling you that if you follow this recipe you will definitely not get salmonella, but I am saying that if you cook your chicken to 165°F, you will find out why many chefs think that boneless, skinless chicken breasts are not good. Roasted Chicken • Black Bean Hummus • Fritos • Lettuce • Tomato THE FRITO KID Makes 4 subs that are too big to eat right before bedtime There’s a Subway ad on TV right now for the new “Fritos Chicken Enchilada,” which is a sandwich featuring chicken and Fritos.
Luckily, two of our grandchildren, Henri and Emile Kord, charming young Frenchmen, have compiled their beloved Papa’s recipes in this volume, along with many of his own words, scribbled in secret during his army years. Their English is not perfect, but neither was his. Rest in peace, my love, knowing that your broccoli will live forever. —Emma Straub8 1 We’re not married. In fact, by publication time, we will both be married to other people. Not only are we not married, and married to other people, but in fact we never even dated.
Lobster always tastes good on a hot dog bun, end of discussion! I would like to propose this sandwich as New York’s answer to a lobster roll. And then we will sell it in Boston and Providence and a city in Maine (if I could actually name one), and you guys can argue over what is a “real” New York beef and clam roll! And screw you! I borrowed a hot dog bun from Luke’s Lobster for this photo, so also, thank you, and I love you! Especially Scott! I am not healthy in any way. a. Genius Russian Dressing 1 pound Roast Beef, sliced thin 4 slices Tomato Muchim, cut into half-moons 1 recipe Fried Clams Melt the butter over medium-low heat in a sauté pan large enough to hold all 4 hot dog buns.
A Super Upsetting Cookbook About Sandwiches by Tyler Kord, William Wegman