Summer is burning herself off, sweated my last patio of the season this afternoon.
sandwiches are having a moment
Every Thursday (3-7) during the growing season Hinson Street Baptist hosts a Market in their Buckman parking lot; this is the joint, low on crowds, high on quality.
RIP Sara Lee
Tomato sandwiches are a staple. The Southern stereotypes you’ve heard about straw hats, women, and an excess of tomatoes – all true.
heirlooms
Please don’t use whole wheat bread for this, you are not allowed. You need Sara Lee White. Here in the PNW it’s stocked on the bottom bread bracket and will be moldy, go with Franz, slightly gummy on the teeth but it will have to do.
Bring out the…Best Foods?
You need a scant teaspoon of mayo for a proper tomato sandwich. If you are located East of the Rockies this is called Hellmann’s. If you live on the length of North American earth that is due to fall into the Pacific ocean you are marketed by Best Foods. So strange. Same product.
StructureCommitment
You might chiffonade your basil, I like your style but I prefer mine. Take my hand and use some lemon pepper and a trace amount of salt on the ‘mato.
Completion
Author’s Note: To whomever is Boolean searching Flannery O’Conner quotes from the United Arab Emirates, I like that it brings you my humble web corner, you should call me maybe.
I’m no stranger to fool hardy kitchen projects: 100 layer crepe cakes, pastas, kimchi (totally worth it), 6-hour french onion soup recipes, homemade ketchup (don’t bother). Thanks to my genetic history, re: Depression strained Appalachia, I’m not a time vs. money type of lady. If the output is superior when maximum effort is sustained, I’m all in, all the better. Hint: you usually save money this way, more bang for your buck, smart shoppers buy bulk!, etc.
When I needed an idea for a crowd worthy punch to take to a crawfish boil my Senior Booze Consultant suggested the Scorpion. I nearly ignored this advice until he revealed that I would need Orgeat and a store-bought version would simply not be acceptable. That’s all I needed to hear, the next several hours were filled with almonds and labor.
the task
I used this recipe and, deferring to the professional, doubled the brandy. I “invested” in quality organic almonds by ringing them up as dried corn kernels in the you-check-yourself-out-line (sorry, Mom).
blanched
This is where things get simultaneously fun and a little boring.
extraction
After grinding all the blanched almonds in a food processor immerse them in water for two hours. The “inactive” cook time for this chore is a little daunting, I took my dog on a long walk and then folded laundry. You might choose to live a bit more wild and free, I wouldn’t blame you.
first pass
A while back I purchased a reusable cheese cloth thingy, you can see it holding the almond grinds. Best non-gadget for the kitchen, allowed me to wring the heck out of those almonds.
The grinds steep two more times for an hour each, then it’s time to heat up the milk and add the sugar, remove from heat and stir in the brandy and orange blossom water. At this point Operation Orgeat is getting pretty hot so let the syrup cool down while you, I don’t know, shop for a decent camera online.
rations
A few days later:
looking out for trouble is what we call fun
Juice some oranges, juice some lemons, add some brandy, white rum, and the orgeat, absentmindedly stir with a whisk.
6 oz orange juice
4 oz lemon juice
1.5 oz orgeat
6 oz white rum
1 oz brandy
Serves 3-4
“Bartender’s Guide” by Trader Vic, 1947
Keep it in the refrigerator for a while. Have some wine. Load the glass vessel containing the punch into your friends backpack, walk to the #17, arrive, add ice.
Back in time: Chicago, November 2011. The Publican. Sunday Brunch.
Bloody Mary / Side Cars / Coffee
This is a popular spot in Fulton Market where they ring a bell every time a patron buys the bartenders a six-pack. A ton of work went into designing the interior of this place and it shows. Feats of brute strength go into the food –
While enjoying this meal with my buddy, Sarah, a little restaurant back home in Portland placed the final touches on their own well designed space and banging food executions.
Enter The Woodsman Tavern – It’s safe to say these two restaurants are defined by similarities as well as differences, you can’t ring a bell and buy the bartender a six-pack (or can you?!) but there is a singularity of experience that allows these restaurants to bro down with one another from a sizable geographic distance.
Stumptown Cold Brew on the Gun
The Woodsman is the brain child of Stumptown Coffee founder, Duane. I have no doubt he spent some time in The Publican envisioning his final product.
Bottle Aged Bloody Mary / No Side Car
These pictures are from 4 visits to The Woodsman because, unlike The Publican, I can walk there. It’s dangerous. I went to their very first brunch service and it’s only improved over time. However, the Bloody Mary once had sherry in the mix. It think this changed recently? Bring back the sherry.
Biscuit / Country Ham / Eggs / Kale
My brunch friends always order this dish and the ham is typically from Johnson Country, TN. After sampling a biscuit once or twice I can attest that The Woodsman does not serve a Yankee’s biscuit. Nice work.
I usually order this:
Fanny Bay / Fresh Horseradish / Champagne Mignonette
Or this,
Oven Pancake / Smoked Meyer Lemon Marmalade / House Ricotta / some kind of nutHalf Grapefruit / Burnt Honey
The tall drink in the background? That’s a Michelada with Sangrita, Lime Juice, Mezcal, Beer, and Spicy Salt. Be careful! Tread lightly! You have a whole day ahead of you!
Best Buds / Awwww
But really, truly, both are great places to be. I also have to mention how great the service at The Woodsman is – it’s really good, which is important for a place slinging oysters for $16 a half-dozen! Makes it worth it!
They also have fun:
Celebrating Tony Iommi's birthday. Sabbath on the Sabbath.
bunny bread surprise 