Sandwiches

The Return Of Food Porn: New Camera Edition

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It was a semi lazy dinner night. I marinaded shaved steak in thai sweet chili sauce and cooked it with some sliced onion, and then placing my meet between two Hawaiian sweet buns with some pepper jack (though I laid out a spread of other cheeses for other flavour palates). I contemplated making some oven fries on the side, but opted for a salad instead:

Bought a mix of salads, chopped up some tomato, sliced an English cucumber, added some mediteranian vegetables some quinoa and a homemade honey sriracha dressing. I thought these would make a good couple of test subjects for my new Canon Rebel T7i (800D), tested on the built in food setting with the stock lens. I still need to practice more with background blurring, but I can tell I’m going to have a lot more fun having full control of my shot.

The French Vietnamese Connection… Or Concoction?

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One of the things I like to do is research breakfasts (and meals in general) from other countries, just to see what other cultures enjoy. Apparently the Vietnamese like a breakfast sandwich called Banh Mi, with many a recipe to choose from. I collected some ingredients for my weekend of solitude and created my own spread.

I don’t typically like raw carrots unless certain circumstances apply. Most of the sandwich recipes I saw had carrots cut up as match strips, which I could most likely get away with, but I went the extra mile and grated the carrot instead. I like shredded carrot because it releases the juices, and the texture is much less dry. I also decided to grate a bit of ginger to mix in with the carrot, cilantro, jalapeno, lime juice, sweet chile sauce, a tiny garlic clove and mayonnaise. Optionally you can also add some lime zest for the extra flavor factor.

I saw a combination of hot and cold Banh Mi recipes, and went for an easy cold version. I spread my mixture over both sliced halves of french bread and topped it with chicken and pastrami, then for the vegetables I used homemade fridge pickles (Banh Mi seems to call for fresh cucumber slices, but these are still pretty fresh from the garden), and slices of onion, red bell pepper and tomato. I had some yesterday and today, and if you let it sit in the fridge the taste gets even better in a similar way to pan bagna. It’s like a beautiful combination of French and Vietnamese inspiration, and the perfect balance of spice and flavor just spins around in my mouth. I have one more helping in the fridge, and I haven’t decided if I want to save it for work or eat it tonight with a little soup. Not that it matters… I have some extra spread leftover along with other sandwich stuffs. I could have a wrap after work tomorrow.

I would say a sandwich of this caliber would be pretty good at anytime, especially on hot summer nights.

No, these aren’t moldy

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I treated myself to a beef and lettuce sandwich wrap today instead of the usual diet shake. I made a Korean inspired sauce and poured it over some cooked ground beef, a little jasmine rice and green onion, wrapped with some bibb lettuce and spinach wraps. I wanted to do something different, and not only did I achieve that, it tastes really good! I think next time I’ll chop up some tomato and cook some bell pepper or carrot along with it.