The slider craze...
Is the world sick of sliders?
Were thinking of one more to add to the bunch.
Smoked Duck on Steam Bun
Brisket & Pork
All sliced w/ pickle...
Not sure yet but think it is worth considering?
Any thoughts Ethan the "Ironic Chef"?
http://theironicchef.wordpress.com/2009/05/25/photos-from-double-entendre-dinner/
Super shout out to Ethan and Sarah whom just had a baby.
Monday, May 25, 2009
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3 comments:
You know, I had a really random craving for some sliders a few weeks ago and dragged Sarah along (she had never had them before), she was less than impressed... I was satisfied merely for my craving.
On the note of sliders, "baby burgers/sandwiches/etc." There's definitely a niche for it.
I've always thought a trio of different mini-sandwiches would be an easy sell and are something a kitchen could have fun with, provided they're not too cumbersome to prepare.
I found David Chang's recipe for his steamed pork buns online somewhere and made some and had it with some mustard-butterscotch pork belly with some Vietnamese-style pickled veg... Kind of a riff between banh mi and dim sum steamed buns... I enjoyed it, even though i didn't think the steamed buns were as good as I'd had prepared while eating dim sum.
And you know how I am with that mustard butterscotch with belly...
(I'm putting that on a menu someday!)
Right now I'm on a huge banh mi craving, and I keep thinking of the first time I saw Blais' Flip menu.
Each option needs to be uniquely it's own as far as I'm concerned (ala Flip).
Fun pickles are cool too.
As are interesting aioli's and/or dipping sauces juices (au jus?)
I did some bread and butter heart of palm a while back that were killer.
Pickled carrots, root veg in general... hell you know what I mean, so I don't to detail it anymore.
Tea-smoked duck would be real tasty.
Maybe a smoked duck jus like a french dip sub?
Then you have the how notion of fun sides paired with each sandwich... fries made from anything, slaw, chips... It's definitely something that will be an easy summer-time sell.
And as you noted with the steamed bun thing. Plain 'ol sesame seed (or not) buns... well, they just boring after a while.
Sounds like a good excuse to get serious about charcuterie, and serving stuff both hot and cold.
I mean, banh mi is not the same without some pate, right?
I just re-read my comment, and apologize for writing it in random bursts of thought without any apparent cohesiveness or connection between thoughts.
I hope you can sift through it and put the pieces of what I was trying to say together.
On a side note: I know you guys are busy with the Rolling Bones project; but any news/developments with the Primo-space thing you were talking about?
Primo space...
Can't get anyone to invest. They think it's a losing battle; Louisville market that is.
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