Archive for the 'sandwiches' Category

Kitchen Histories: The Velveeta Grilled Cheese

grilled_cheese
My latest Kitchen History post on Etsy is in celebration of April, which is National Grille Cheese Month.  I explore the secret–the and history–of the perfect grilled cheese.  Read it here, and you can read the archive of all my Etsy Kitchen History posts here.

When I was in elementary school, my mom would drive me to the neighboring township for sleepovers at my friend Kelly’s. One of my clearest memories from these visits was the lunch Kelly’s mom would prepare for us: grilled cheese. The cheese was creamier than any I’d ever had before, with a tanginess I couldn’t identify. Her method was a mystery, until one day I ambled through the kitchen while she got her ingredients ready…

This post deals largely with the history of Velveeta cheese, inspired by a vintage Velveeta slicer I found on Etsy.  Yesterday, I got a mysterious package in the mail, shipped overnight from Oregon.  Inside:

velveeta1

Yes, that’s a yellow wax seal stamped “Velveeta.”  There was a handwritten card that said “We noticed your love of vintage Velveeta cheese cutters and couldn’t resist diving into the vault to send you this little vintage gem.” It was signed “The Velveeta Team.”

velveeta2

velveeta3

In the box, there was a c. 1980’s “cheese cuber” and two pounds of Velveeta cheese. I couldn’t be happier.  It was such a sweet thing to do. And I’m simultaneously amazed that throughout history, man has created so many tools for slicing a semi-gelatinous foodstuff that is probably one of the easiest things in the world to cut.

But hell yeah I’m going to make some queso dip with this thing.

Podcast: SANDWICHES

Masters of Social Gastronomy love Sandwiches!

The history of sandwiches is laced with vice, ingenuity, and industry.

Sarah will relate this sordid tale via the PB&J, perhaps the sandwich Americans feel the most passionate about. But jelly wasn’t always thought to be peanut butter’s natural companion and at MSG you’ll get to experience long-forgotten peanut butter sandwiches of the past.

Later, Soma will take us on a tour of America’s best sandwiches, from national standbys like the BLT to regional treasures like the Po’ Boy. He’ll go to bat for the grilled cheese as the greatest sandwich of all time, and use the power of experimentation to uncover the Perfect Grilled Cheese.

The History Dish: 1001 Sandwiches

storytime_slide1

Welcome to the world of early 20th century sandwich making, when the advent of sliced bread gave birth to a booming sandwich culture.  The first bread-slicing machine was installed in a factory in 1928; within two years, 90% of store-bought bread was factory sliced. Standardized and convenient, housewives focused their creative energies on what went in between the bread.

1001 Sandwiches, published in 1936, is the expanded edition of 700 Sandwiches written about a decade previous. To give you a sense of common of ingredients in a 1930s sandwich, here are the “ sandwich ‘makings’” author Florence Cowles advises you to keep on your emergency “sandwich shelf”:

Peanut butter, packaged cheese, potted and deviled ham, corned beef, chicken, tongue, dates, sardines, lobster, salmon, pimientos, pickles, olives, salted nuts, jams and marmalades, honey, horse-radish, mustard, bouillon cubes, Worcestershire and Tabasco sauces, mayonnaise and crackers.  With a good selection of these ingredients you can calmly meet any sandwich emergency which may arise.

I taste-tested four sandwich creations from this book, choosing recipes that sounded bizarre but potentially tasty.  I also subjected Jonathan Soma, co-founder of the Brooklyn Brainery, to my sandwich antics.  The recipes, and the results, are below.

Cheese and Cornflake Sandwich

DSCF4531

 

storytime_slide2

This was a crunchy sandwich; definitely very auditory.  And scratchy–it really tears up the roof of your mouth.  Soma is crazy for cream cheese, so he said he would make it and eat it–he votes yaaay! I vote boo!

Potato Chip and Olive Sandwich

DSCF4534

storytime_slide3

 I was out of mayonnaise when I assembled this sandwich, so I substituted tartar sauce.  Soma thought it looked like Thai food and tasted “like all of its ingredients individually.”  Very non-harmonious.

I liked it–it was super salty! It would fix a hangover in no-time flat.  I vote yaaay! This was my favorite overall. Soma votes boo.

Bacon and Prune Sandwich

DSCF4537

storytime_slide5

 Soma informed me that prunes are no longer called prunes.  They’re now “dried plums.”  So this is a Bacon and Dried Plum sandwich, which sounds very sophisticated. We both agreed this was not bad–although I wouldn’t eat it willingly.  This was Soma’s favorite hands-down

Ham and Banana Sandwich

DSCF4526

storytime_slide4

This sandwich was promptly re-named the Hamana Sandwich.

We tested these sandwiches in front of a live studio audience, and someone screamed out “It looks like someone already ate it!”

The weird part is really expected this one to be good.  It was instantly repulsive.  Soma described it as “Not the worst thing I could of had.”  I was nauseous. Horrific. Horrendous.

Events: Between the Bread! MSG Talks Sandwiches

188185_307950029327071_1169368664_nThe Masters of Social Gastronomy Love Sandwiches!

Tuesday, February 26th, 7pm
Public Assembly (70 North 6th Street) in Williamsburg
FREE! But Please RSVP HERE

The history of sandwiches is laced with vice, ingenuity, and industry.

Sarah will relate this sordid tale via the PB&J, perhaps the sandwich Americans feel the most passionate about. But jelly wasn’t always thought to be peanut butter’s natural companion and at MSG you’ll get to experience long-forgotten peanut butter sandwiches of the past.

Later, Soma will take us on a tour of America’s best sandwiches, from national standbys like the BLT to regional treasures like the Po’ Boy. He’ll go to bat for thegrilled cheese as the greatest sandwich of all time, and use the power of experimentation to uncover the Perfect Grilled Cheese.

During Storytime, former-Sandwich-Artist Soma will spill the beans on Subway’s secrets, because we know you’ve always wondered what exactly that “Subway smell” is. Afterward, they’ll put on their brave faces while tasting the most bizarre and innovative sandwich combinations history has to offer.

RSVP HERE. So we know how many free samples to bring.

The History Dish: Peanut and Cottage Cheese Sandwiches

Peanut Butter and Cottage Cheese: a non-threatening sandwich.

On Fridays and Saturdays, the Lower East Side Tenement Museum runs a fantastic tour: Foods of the Lower East Side.  It’s an exploration of immigration history through taste and flavor.

I am one of the many guides for this tour;  my favorite part is when I get to show visitors this school lunch menu from c. 1920:

Source: 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement, by Jane Ziegelman.

So what do you think of this menu?  How would you describe it?  What stands out to you?  In comparison, what do you remember eating at lunch in school, or what are you children’s favorite school lunch meals today?

The school lunch program started in schools in the Lower East Side.  At its inception, the program had two purposes.  Primarily, the school board wanted to provide children a healthy, balanced meal for a few cents.  Up until the lunch program was initiated, children were given money by their parents to buy their own lunch from the shops and pushcarts on the Lower East Side.  If you were a kid with money to burn, what would you buy? Candy.

However, critics believed the school lunch was designed to Americanize the children of immigrants  The thought was if we Americanize the dinner table, we’ll Americanize the immigrant.  The kids will like the “American” lunches and start asking for the same foods at home.

When I present this menu on my tour, the menu item that visitors comment on the most is Tuesday’s “Peanut and Cottage Cheese Sandwich.”  It strikes guests as so bizarre, particularly on a menu that’s supposed to be American.  So I promised everyone that I would give it a try.

I checked my early 20th century cookbooks for “peanut and cottage cheese sandwiches” without any luck.  I couldn’t decide if it was chopped peanuts, or peanut butter, mixed with the cottage cheese.  And then I found this:

This recipe comes from Money Saving Main Dishes published in 1948 by the Bureau of Human Nutrition and Home Economics. T his recipe was taste-tested on the adorable blog The Mid-Century Menu.  You can read her full pickle-peanut butter post here.

I figured this mid-century recipe would be a good guide for me, so I mixed it up, sans pickles.  I mashed together peanut butter and cottage cheese,  spread it over bread,  and fried it like a grilled cheese.  The result? A warm peanut butter sandwich.  It didn’t taste like much of anything, not even peanut butter. Even the texture was unassuming: cottage cheese doesn’t melt, so it didn’t add anything.  The sandwich was Beige Food, going into my mouth, giving me calories. Non-threatening and neutral.

I know there was some concern at the turn of the century that spicy, highly flavored food prevented proper assimilation to American culture.  I’m not sure if that was widely believed, or a theory presented by a loud-mouthed few.  I certainly don’t feel more American after eating that sandwich.

 

Retronovated Recipes: Grilled Cheese Sandwiches

Today is the last day of National Grilled Cheese Sandwich Month!  I had the pleasure of attending a grilled cheese sandwich competition yesterday, and there were a lot of fancy-schmance grilled cheeses. Take a look:
Much like my friend Josh, I’m a Wonderbread and American cheese kind of girl.  I was inspired to do a little research into historic grilled cheese sandwich, and I came across this recipe from The International Jewish Cook Book (1919):
I liked the idea of adding a little kick to the cheese with paprika and mustard.  It reminded me of when I would sleepover my best friend’s house in elementary school.  Her mom would make the best grilled cheeses with Velveeta and spicy brown mustard.
So I decided to use the Toasted Cheese recipe to spice up my grilled cheese routine.
***
Spiced Grilled Cheese

16 oz (1 package) Velveeta Cheese
1 tablespoon Dijon Mustard
1 tsp Powdered Mustard
1 tsp Paprika
1 tsp Garlic Powder
8 Bread Slices

Add Velveeta and spices in a medium pan; melt until smooth over a low heat, stirring constantly. Spread a generous amount on a lightly toasted bread slice, and sandwich with another slice of bread on top.  Finish as you would a grilled cheese sandwich: melt butter into a skillet, place sandwich into the skillet to toast, flip when golden brown.  Will make about four sandwiches

***

Grilled cheeses are really something I can get behind.