How to make lunch
For someone who says he knows nothing about food, I think our friend Bucky is progressing nicely. In today's bit of culinary nostalgia, our guest poster from the big rectangular state out West even gives us a recipe. EL
Which is your favorite meal of the day? Mine is lunch and it has been for a long time. Lunch is on my mind because a bunch of us had one of our periodic grilled-cheese-sandwich-and-tomato-soup lunches at work the other day. We do that, sometimes, when it gets cold. I bring in my long electric griddle and a couple of people bring in crock pots to heat the soup in.
I never ate “hot lunch” at school; I always brought my lunch from home. In elementary school, I carried it in a Roy Rogers lunchbox. I still have that lunchbox, and every once in a while, I look on eBay to see how much it’s worth. (A lot.) But I would never sell it. ...
This will surprise absolutely no one who knows me well, but I’m very firm about how a bologna sandwich should be made. Go figure. It’s a bologna sandwich. But I am. I like my bologna sandwiches like this: You lay down one piece of white sandwich bread. On that you place one slice of b-o-l-o-g-n-a (You are hearing the same song I’m hearing, aren’t you?) Then you squirt out some mustard, starting out around the outside and going ‘round toward the middle. Use yellow mustard. You don’t need Dijon or any fancy mustard because you are, after all, putting it on b-o-l-o-g-n-a. Dijon isn’t going to make any significant difference and would just be a waste of money.
Now, for the key ingredient: on the second piece of white sandwich bread, you spread a healthy layer of butter. (I prefer Land O’ Lakes. I used to say that it is one of the two good things to come out of Minnesota, the other one being I-35. Now I know there’s a third — Abigail Carlson.)
The butter, however, is not just for taste. The butter keeps the second piece of bread from soaking up all the mustard which would make your sandwich, well…GACK! The butter is a culinary vapor barrier, which is not something you’ll ever learn about by watching the Iron Chefs or Emeril. You learned about it here, in Dining@Large.
You make a b-o-l-o-g-n-a sandwich according to this recipe, wrap it up in waxed paper, stick it in a Roy Rogers lunch box with some chips and a few devil’s food cookies and, well, there you go. Lunch might just become your favorite meal, too.
(Photo by Uncle Larry)