and viva la revolucion!!
yeah!
i'm so super sad about sandwich week being over.
it seems like there could've been a few more days,
like, an eight-day week wasn't nearly long enough for all the bread that's
sitting pretty and unused on my kitchen block island countertop....
but,
rules is rules when all is said and done,
and overstaying one's welcome is never a good idea,
so, leaving while we still want MORE of all of this
only makes us look forward even harder to the next time.
i mean,
i've been told, (usually by the ladies)
that if it happens every day, it stops being special.....
awwwwwwwww.
now, i don't know if i'm buying into that bullpoop,
but i AM excited to eat a flippin' pizza or something tonight.
for realsies.
the thing of it is,
we still have that grande finale super-explosivo deluxxxe sandwich to talk about.
i baked off a batard of roasted garlic bread,
and cut it up, and open, and let the crust breathe, while i slathered on some underchee'.
yeah.
underchee', an un-turmeric'd batch of whiter than usual rinotta-be-kidding-me
cashew and tofu cheesy spread.
mild, for the most part, with a subtle sharp bite-back smack towards the back-end.
mmmhmmm.
cayenne and garlic know how to party, people.
underchee' has earned itself an open-door policy in this house,
and it's definitely a good base coat for building a new and improved
ultimo-vegan version of a classic sandwich
as the headliner of this expert endeavor.
y'know?
no?
well, you do now, neighbors.
check the vida-folklorico-y-fortaleza-de-libertad-type teleport:
woooooooord.
i doo-doo that freaky sh!t, y'all,
and i do it pretty well, at that.
i mean, c'mon.
smoke-and-soy-sauced seared homeade seitan strips,
plopped in a pigpile on top of some of those crunchy pickles?
that's already a great treat for all the waiting tastebuds and tongue-buddies
that let their papillae do the sensing.
ew.
it's true though. that would've been a good sandwich on it's own,
if i was a weak-sauce worsener of the limpest and laziest veriety.
but that's not invited up in here,
and the objective is always to do it harder, louder, faster, bigger,
and way better than whatever else has happened so far.
good enough is not enough,
and that's no joke.
so,
with that in mind, and in place of the yellow mustardation,
and in addition to the under-style of chee', there's a drizzle of chee' sauce, too.
yuuuuuuuuuup.
a slippery sloppy saucy boss-b!tchslap, adding flavor and color,
and cementing down the next layer of this big mama-jammie-jammer.
which, of, course, was homemade soft style ham-roast.
yeah.
obviously.
it's a cuban-style banger, bro.
get with it.
silken tofu made it so moist, at first,
with spices,and smoke, and cashews, and wheat gluten,
tapioca to soak up some water,
better'n'bouillon to boost the flavor beyond a basic g.p.o.p. infusion,
gonzo garbanzo flour for bulk up front, without the density of uncut seitanism,
it's a nice variant of my o.g. recipe,
and one i'll use again when a softer touch is called for.
i can use finesse when i have to,
i just generally prefer not to, unless there's sandwiches in the balance.
uh-huh.
once all of that was in place-
the pickles and the seitan, the roast and the two chee's-
i knew we needed some exxxtras and some fancies.....
so i added in red and green cabbage, cut with fresh-picked basil.
daaaaaaaaamn, that was a good idea, duders.
a cool refreshing crawnch, right when all that hot, gooey goodness
threatened to overpower the whole mouthful!
perfect timing, and great news for anybody who had a bite, too.
yum.
and, of course, mustard IS a necessary ingredient, so we blew it up,
and threw down a knife's worth of horseradish dijon jauns.
yes, yes, yes, YES, YES!
a cast-iron pan, hot as heck, and a cast-iron press, sittin' on open flames,
getting ready to griddle that dirty tube into the legends of sandwich history
were also in play, and ready to rock the party, hard.
all we needed was a pat of butter, which we had,
and those mutha-F*ers took off, and blew up,
and made the whole day and night the best time-traveled span in a while.
i love a good sandwich,
and i love a good sandwich week.
this one was even better than the last one,
and that's the truth.
and what's even better is that we had three sides to sample in between bites!!
on the ones-
that green pepper, poblano pepper, yellow onion, scallion, cilantro,
lemon AND lime juiced guacamole???
pure uncut kaBOOMfire, from the future....
and those black beans, souped up and soupy with all extra veg and that?
(mixed together, your world is shook and shaken and probably improved)
not to mention that adding vegenaise to the cabbage from the sandwich
cooled the profile of that basil's chilly new hottness even MORE.
y'all already know how much i love MORE, don't you?
mmmmmmmmmmmmmmm.
DAS IT!
***********
adios, sandwich week.
i miss you a little already.
i woke up thinking about you,
and while my cinnamon raisin british muffins with peanut butter were tasty,
i didn't even put 'em together.
i open-faced 'em, and ate all four halves.
it just isn't the same when it's over,
and i may need an interim meal to make myself feel better.
i think about food while i'm doing everything else,
and i think about food even when i'm eating food.
i can't imagine spending all my time doing one thing.
but i can imagine spending most of my time doing something AND
thinking about food.
i like writing about it,
talking about it,
imagining it,
making it,
and especially eating it.
when did my life become such a pompous and primitive plotline?
really.
it's almost all about food,
with artistry and dialogue added in just to accentuate the basic theme.
weird.
i guess i'm surprised,
but i'm not displeased.
it's all really happening,
even when it's just adding more skills to the long list of competent capabilities
that lack day-to-day monetized relevance to my Folk Life in these mountains.
ugh.
hard styles won't stop because a themed-mealtime has ended;
never quiet, never soft.....
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