Barry Enderwick
speaker
47 appearances
1 recordings
1 series
first heard Dec 2024
last heard Dec 2024
Barry Enderwick’s voice in public audio — every appearance, attributed to the second.
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Appearances
One example is a sophisticated club that, among other things, has peanut butter, coconut, avocado, tomato, ham. And it shouldn't work, but it actually does. It shouldn't be as good as it is.
You know, sandwiches seem to cut across all cultures, cuisines. They've been around for a long time, and they've got an enormous amount of flexibility to them, from their portability to what bread is used to what goes in between the bread.
Well, the real story is we don't know where they came from per se. I would say that John Montague, the fourth Earl of Sandwich, did an excellent job of getting his name on it. It's rumored that in 1762 or thereabouts, he was playing cards and was really into it and didn't want to get up. So he had someone bring him meat between two slices of bread.
His compatriot said, you know, I'll have what sandwich is having. And by 1777, there was a recipe in a book for a sandwich. So it didn't take long. But in my exploration of old sandwiches, I've done a sandwich from China called the Rojiamo. And it was created around 200 BC.
And it's basically meat stewed in very warm spices, shredded, and then put into a griddle cake that's mostly split all the way. And it looks very much like a sandwich. So I don't know that he necessarily invented it, but he certainly got his name on it.
Oh, yeah, for sure. As long as bread's been baked, you know, I'm sure at some point when people started slicing it instead of tearing it, they probably started to put meat in between it or other things in between it and just sort of eating sandwiches that way.
I mean, it was the evolution basically from the early days when it really was literally just meat between bread. It's just sort of evolved and expanded over time to where we have these rather monstrous looking sandwiches available from different chain outlets now. So I wouldn't say that there was a match moment where it happened. It just sort of grew. And is it everywhere?
I would say that you could find a sandwich pretty much anywhere in any country. You'd be able to find a version of a sandwich. I would not say that the sandwiches that we're used to seeing here in the United States, like the sub shops and things like that, are necessarily in every country. But you can pretty much find a sandwich in just about any cuisine.
And would you consider a hamburger a sandwich? I do consider it a sandwich. In fact, early menus used to call it a hamburger sandwich. And to me, it's, you know, you've got meat and other toppings between bread. That's a classic definition of a sandwich, if you ask me. Right. Well, then so would be a hot dog. That's correct. I do happen to think that a hot dog is a sandwich.
I have two reasons behind that. One is very unsatisfying, and that is everything's made up. So if you want it to be a sandwich, it is. But the other more logic-driven one is that If you look at the hot dog bun, the bun is almost equal thickness on two sides and a very thin hinge. So the hinge is just there as an accommodation for the tubular meat.
So it technically does fall into the category sandwich, in my opinion. Now, if you say, hey, let's go get a sandwich and you show up and there's hot dogs, there's going to be a disconnect because people just don't think in that way. But I think technically it does fall into sandwichdom. So what is your favorite sandwich? Boy, that changes so often depending on everything. Like how hot is it?
How hungry am I? One of my favorite ones is a more recent one called the tomato from Turkey and the Wolf in New Orleans. And it shouldn't be as good as it is. It's mind-blowingly delicious. It's thick Texas toast that's buttered and griddled. slathered in mayonnaise. They call for Duke's, which has a bit of a tang to it because it's made with apple cider vinegar.
Then you put down salted, roasted sunflower seeds, thick slices of tomato, salt, pepper, way too much basil, way too much dill, and a squeeze of lemon.
and it is it shouldn't be as good as it is it's revelatory um so i love that i always love a good reuben uh like that is like my go-to if i'm in a sandwich shop and i don't know what to get that's always a solid move isn't it isn't it such a pleasure when you have not just a sandwich but anything like that where
Yeah, you know, one of the things I do on Sandwiches of History is I do sandwiches of our history where I try to capture recipes that are being passed down within families but aren't necessarily in a cookbook. And I had that same experience with someone sent in something from the Upper East Coast, Northeast, where the grandfather would saute sardines in butter
then add maple syrup, and then chili flakes. And there were a couple other ingredients, and I thought, this is going to be horrific. And I tasted it, and it was the exact same thing. Like, how is this good? This isn't just good. This is great. So you never know. Yeah, you lost me at sardines.
I think you can, for me, when I look at the sandwich recipes, you know, I'm making sandwich recipes from the 1800s, early 1900s, World War II, you know, through the Depression, then World War II. And then after World War II, you start to see odd combos of things that kind of, it's almost a reflection of the optimism and, you know, feeling after World War II in the United States.
One example is a sophisticated club that, among other things as peanut butter, coconut, avocado, tomato, ham. And it shouldn't work, but it actually does. It works really well. But you start to see these ingredients being put together that wouldn't have been put together
previously and i think that's reflective of how the nation was and then it just went from there of course today we have so much uh so many different ingredients and so many different cuisines that we can access and infuse into the sandwich uh it's just gone crazy it's great yeah i wonder if like every family has some sandwich that is a little off the mainstream like my my dad used to eat
And believe it or not, that's been in cookbooks too. You know, one of the things that I grew up eating was peanut butter and dill pickle sandwiches. And I thought my brother invented it. Turns out it's a lot of old cookbooks. But yeah, no, I've done over 100 sandwiches of our history. You know, people say, my grandpa used to make this. My mom used to make this.
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