Dinner: Tuesday, April 21, 2009

So I sort of knew how this would turn out tonight, but I was just being lazy. 

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Roasting vegetables of different densities equals semi-mushy squash and roasted potatoes. Cooking bacon in the oven on a baking tray doesn’t make it as crispy as when pan-fried over a higher heat for less time (not in crispy bacon camp — like bits of crisp, though). Piling layers upon layers of soft, lightly oiled, small misshapen items a mess to eat doth make. 

photo-54That doesn’t mean it wasn’t good, though. I would generally prefer to keep the “L” of BLT in tact, but I forgot to buy any on the way home and so decided to get resourceful. My favorite surprise about tonight’s BT+ sandwich was the small bits of roasted garlic.

Made me think of the amazing garlic white paste sauce, legendary in some circles, from Zankou Chicken in Los Angeles. … That white paste, spread on one slice of the bread, would make a BLT absolutely out of this world. 

COST: <$5
PREP TIME: +/- 1 hour

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Dinner: Thursday, April 16, 2009

The appeal of a BLT is: crisp, sizzling, thick-cut bacon; ripe, juicy tomato slices (preferably fried in bacon grease), leafy greens with some structure, and a pair of sturdy slices of bread (your choice) shmeared with a legitimate doil of mayonnaise. I’ll let the pictures speak the rest of the words: 

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photo44So I discovered the most incredible pepper bacon at Whole Foods — and it’s not any more expensive than any pound of bacon I’ve ever bought, at least not significantly. 

Dry-rubbed, peppered, all-natural, uncured, nothing artificial, (ingredients: pork, sea salt, raw sugar and spices), a family reciepie from Wellshire Farms out of New Jersey (!!). It makes it.

COST: >$5
PREP TIME: 2 days

Lunch: Wednesday, April 8, 2009

photo34Oh yeah? Check out these cracked peppercorns.

Found myself in the neighborhood of Eisenberg’s Sandwich Shop today around lunchtime, so I had to stop. Especially after seeing it on a DVR’d episode of No Reservations, the “Disappearing New York” episode, and the fact that I hadn’t been there totally killed my average.

Not in the mood to stare down a mountain of meat, so I took a nod from the menu which calls the bacon, lettuce and tomato sandwich an Eisenberg classic.*

approved use of iceberg lettuce
approved use of iceberg lettuce

Took rec. no. 2 from the manager, who said, “coleslaw, hands down,” when queried about which is better, the potato salad or coleslaw. Which brings me back to the peppercorns, because the coleslaw was pretty, well, coleslaw-y, which generally in my book needs a little doctoring up.

Reenactment: Shake, shake, shake. No pepper. Inspect shaker, confirmed pepper granules inside. Shaking more vigirously — no go. At which point I unscrewed the top and poured some samples into my palm to suspect and … ay caramba!

All of which is to say, Eisenberg’s doesn’t mess around. I restrained from ordering a Lime Rickey — I’m saving that for a day when it doesn’t feel like it’s about to snow. [Sigh.] Maybe someday soon …

Interior shot of Eisenberg’s, and key to asterisk, after the jump: Continue reading “Lunch: Wednesday, April 8, 2009”