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
And some of them are great and some of them are not.
so what's a really not great one i mean you've probably tried like all kinds of sandwiches so what's a really great one that you've tried uh you know i didn't care for the red onion and peanut butter sandwich that didn't really land for me that sounds horrible but i mean that to me that that sounds like a depression era sandwich where it was you needed to eat something these are the two things you had
You put them together and then that becomes just part of what you eat because that helped you get through a rough time.
Well, actually there, there's, uh, there are intersections in some of the older cookbooks, especially in the early 1900s, there was a movement towards health for the first time ever. Uh, and so there's a fair amount of vegetarian sandwiches, uh, in those books as well. Um, but they weren't necessarily focused on vegetarian. It would be a vegetarian cookbook maybe.
Um, but the sandwiches themselves would not be called vegetarian within a sandwich recipe book.
Okay. I mean, not if you're a vegetarian. But, you know, like, for example, that tomato sandwich that I referenced earlier from Turkey and the Wolf. I have yet to meet anyone who didn't absolutely love it. And I'm talking meat eaters. I'm a meat eater. And it blew my mind. So I tend to wait and see and kind of taste it and then get disappointed if need be.
Yeah, sandwiches. So what you're referencing is something called tea sandwiches. The other thing to consider is that sandwiches weren't always intended as the end all be all of a meal. They were part of a there were a course within a larger meal.
And so you have these diminutive sandwiches that are small and very minimal in their ingredients, you know, and not very hearty because they're not intended to actually fill you up. They're meant to accompany tea or to be sort of like a whet your appetite before we bring out the goose kind of thing. Why is a club sandwich called a club sandwich?
Contrary to popular belief, it just evolved out of clubhouses in the late 1800s, early 1900s. Some people tend to think it's like chicken and lettuce under bread or something like that, and it's unfortunately no. It's clubhouses. And it's funny to see them emerge in the late 1800s and early 1900s and how varied they were relative to now.
Like some would have four slices of bread, some would have turkey, some would have chicken, some would have turkey and chicken. So it was pretty interesting. Well, what is the definition of a club sandwich? I don't know if there's a hard and fast definition, but I think you have to have at least three slices of bread. You have to have bacon. You have to have turkey or chicken.
But it can be, you know, open to interpretation. I just had a club sandwich at Fuller's Coffee Shop in Portland, and they did it with chicken salad, which I had not had before, and it was delicious.
Well, I know that the first mention of that in print was in the Boston Cooking School magazine in 1901. The original sandwich was a piece of bread, peanut butter, another piece of bread, jelly, and then another piece of bread, which actually was pretty tasty. That was kind of a nice change up on the regular peanut butter and jelly, but that's the first mention in print of peanut butter and jelly.
Oh, sure. You get a little sweet. You get a little nuttiness. It's super easy. It doesn't go bad in your lunch bag as it sits there for hours. And it's tasty. To me, a peanut butter and jelly sandwich when I was a kid is almost like getting candy because it was so good.
Yeah, it's hard to pinpoint an exact origin on that. I just recorded yesterday something called a cheese dream sandwich, and it was from a cookbook in 1912. It was basically a grilled cheese sandwich. It wasn't called a grilled cheese sandwich, but that's basically what it was.
So it's hard to say when it was created or who created it, but it's been around for a long time, and it's a vegetarian sandwich.
There's one from France called the pan bagnat and it's basically you make this sort of nice was salad but with anchovy fillets and tuna and you dress it and you put it into this hollowed out loaf and you wrap it really tightly with Saran wrap or cling film and you wait it down in the fridge overnight and all that dressing soaks into the bread. It does.
The bread is crusty so it doesn't completely sog out. And you just get this amazing, delicious sandwich the next day. So that is definitely one that has stood the test of time because it's been around for quite a while. One more. One more. Okay. Well, I think the Reuben is a great example, particularly pastrami Reuben.
You just basically have mustard, pastrami, sauerkraut, and then you griddle it. Oh, and Swiss cheese. And then you butter the outside and griddle it and get it nice and crispy. And it's just delicious. You get a little sharpness from the sauerkraut. You get the richness from the meat, a little bit of spice from the meat, a little spice from the mustard on there.
The nuttiness of the Swiss cheese, the nuttiness of the Swiss cheese is fantastic. So that would be another one I'd recommend. Do you consider the tortilla wrap food, is that a sandwich? Not to me. To me, a tortilla is pretty uniform in thickness and it's wrapped around something as opposed to holding something. Yeah. You know what I mean? Yeah.
Like the closest it gets would be for me would be a taco, but a taco is more of a sling. That said, you know, got wonderful tortas, many, many different kinds and they're delicious.
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