Burnt Toast

If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!

Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). 

Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected]. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:34) before  starting the episode).

Best Pan-Roasted Potatoes

• Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size
• Olive oil
• Flaky salt, such as Maldon

1. Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
2. Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan 1/8 inch deep in oil. Heat the oil over medium heat until it begins to shimmer. Sprinkle a generous layer of salt into the oil all over the bottom of the pan, as evenly as possible in a thin layer. Place the potato halves onto the salt (keeping the pieces of second cut together so the potatoes look like just one half). Fry at medium heat (without peeking) until you are sure that the potatoes must be burning (they're not!), about 10 to 12 minutes depending on the size of the potatoes. At 10 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes.
3. When the potatoes are nicely browned, turn the heat as low as possible and cover the pan. You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.
4. Cook about 20 minutes covered. The potatoes are done when a sharp knife slips into a potato easily. Serve hot. Kept covered with the heat off, they will keep for 30 minutes or more. If you are letting them stand, drain off any excess oil from the pan. They are equally good at room temperature.

Is there a recipe you'd like to hear us make? Email it to us at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.

On this live taping conducted on Clubhouse, Counterjam host Peter J. Kim is joined by Japanese Breakfast, aka Michelle Zauner. They listen to a few tracks from newly released Jubilee, discuss Michelle's memoir, and debate dream ssam bites.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before  starting the episode.

Indian Railway Omelette Sandwich

• 4 large eggs
• 1 tablespoon whole milk
• 1/2 medium onion, peeled and finely chopped
• 2 green chiles, seeded and finely chopped
• 2 sprigs fresh cilantro, finely chopped
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chile powder (you can substitute with chile flakes)
• 1/4 teaspoon black pepper
• 1 pinch salt, to taste
• 1 splash vegetable oil (or ghee) for frying
• 4 slices of white bread

1. Mix together the eggs and milk in a bowl.
2. Add the chopped vegetables and all the spices to the bowl and stir to combine.
3. Heat the oil/ghee over medium-high heat in a frying pan.
4. When the oil/ghee is hot, turn the heat down and add half the omelette mixture to the pan, swirling it around so that it completely covers the surface of the pan.
5. Cook the omelette for two minutes, until the underside is lightly browned. Flip the omelette and cook the other side for another two minutes, until browned. Take off and set aside.
6. Now repeat the previous two steps with the other 1/2 of the omelette mixture to make the second omelette.
7. Serve the omelettes sandwiched with white bread or pav—ideally toasted in the grease of the pan. However, if you like your toast more evenly browned and crisped, toast in a toaster. It will be just as delicious, we promise.

Is there a Food52 recipe you'd like to hear us make? Email it to us at [email protected].

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen). 

Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.

Barley Tofu
Serves 2

Barley "tofu"

• 3/4 cup (100 grams) barley flour
• 1 3/4 cups (375 grams). water
  1 teaspoon kosher salt
• Neutral oil, for frying

Chili oil

• 8 dried red chili peppers
• 1 tablespoon whole red Sichuan peppercorns
• 2 teaspoons whole white peppercorns
• 2-inch knob of ginger, peeled and minced
• 3 stalks scallion, stemmed and minced
• 5 cloves garlic, peeled and minced
• 1 cup neutral oil
• Kosher salt, to taste
• White sugar, to taste
• White vinegar, to taste

Barley "tofu"

1. Whisk together barley flour, water, and salt until smooth in a medium pot.
2. Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.
3. Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.
4. Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it’s smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.
5. Let rest 4 hours or more before unmolding and slicing.
6. Remove barley tofu from pan, and slice into rectangles or squares of your choosing.
7. Heat oil in a large nonstick skillet over medium heat until slick and shiny.
8. Add barley tofu and pan fry on all sides until golden brown.
9. Drain on paper towels, and serve with sauce(s) or garnish of your choice.

Chili oil

1. Preheat oven to 400°F.
2. Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.
3. Remove and let cool completely. Pulverize into powder with a spice grinder.
4. Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.
5. Let cool completely, and grind coarsely with a spice grinder.
6. Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.
7. Heat oil in a small pot until it reaches 300°F.
8. Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.
9. Season with salt, sugar, and vinegar to taste.
10. Let chili oil infuse in refrigerator overnight before serving.

Is there a recipe you'd like to hear us make? Email it to us at [email protected].

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.