A sandwich blog that is on the lookout for the best sandwiches in the world. Based in Los Angeles, but frequently traveling until The Danger Sandwich is found.
It's been nearly five years since I started the blog here at Blogspot, but it's time I moved on to a bigger, better website to keep track of my sandwich exploits.
And one with an even easier address to remember.
Head on over to TheDangerSandwich.com for all of the past blog posts, and posts from now and into the future.
Video posts are coming soon and so much more.
I'd like to thank all of you for coming to this blog on the regular, because without your support, I would not have decided to take this writing exploit further, and strive to make it even better.
Thank you, this truly could not have been done without you.
So what are you waiting for? Head on over to TheDangerSandwich.com to continue this sandwich adventure with me.
You have made this job of sandwiching so much fun over the past few years, and I thank you for joining me on this amazing journey through food.
But now it's time for a change. It's time for a revamped blog, something that can add so much more to the experience while I stick to my life mission of finding fantastic sandwiches.
So next Wednesday, I will be launching the new version of this blog at www.thedangersandwich.com, no more blogspot, no more extended web address, just straight shootin', Tex.
I am able to keep this blog going because of you, and because of that I will need your help in spreading the word of The Danger Sandwich. So, I hope you'll come, check it out and spread the word.
I hope you're as excited about the coming changes as I am.
Look, I know it's a bit early for this week's sandwich blog, but that's because this isn't a post about sandwiches.
This is a post about beer.
Now, I'm a craft-beer-drinking, homebrew-loving, beer fanatic, but if you're the type of person who enjoys Budweiser, or Coors, more power to you. If that's your jam, and you enjoy the flavor, fantastic. Drink on, Friend.
I will try to tell you that there are better tasting, more fulfilling beers than the Big 3, but I won't tell you top stop drinking what you like. Macro-Brewing should not be a term with revile, but in some cases embrace. If suddenly your local brewery was produced so that the entire country could enjoy it, but the flavor didn't change, would you suddenly hate it since it was suddenly "Macro"?
Enter, Budweiser's Super Bowl Commercial.
No, the other one. Not the one with the cute puppy, and the crying during such a manly sport like football where dudes in spandex tackle each other in an arena.
At first, I laughed at this spot. It's ballsy. It's very much a "If you don't like, us, well piss off because we've got plenty of people who drink it, and we're happy with who we are" attitude.
Fantastic, Budweiser. Bravo. Own what you are.
But then the commercial degrades into a lot of name-calling and knocking the idea of beer as a craft. One of my favorite parts of this new salvo in beer on beer warring is the fact that Budweiser originally starts off by saying it's not to be dissected, but follows up by telling you about its beechwood aging process.
Wood aging is a pretty craft-brewing thing to do. Something that adds aroma and flavor.
Secondly, for a company that is knocking craft brewing, Budweiser sure doesn't have a problem purchasing stakes in craft brewing companies. Anheuser-Busch InBev currently owns 32% of Red Hook Brewing and Widmer Brewing, and owns majority stakes in breweries such as Redbridge, Goose Island, Kona Brewing, Fordham Brewing, and Old Dominion Brewing either through direct ownership or through the Craft Beer Alliance.
They also just recently purchased a 47.2% stake in Elysian Brewing just over a week ago. Now why would I mention this one separate of the others? at 0:42 into the commercial Budweiser cracks a joke about craft beer drinkers enjoying their Peach Pumpkin Ale.
It just so happens that Elysian Brewing has a beer called Gourdia On My Mind: a peach pumpkin ale. They also have at least three other seasonal pumpkin ales containing other ingredients like Stumptown Coffee.
The short of it though is that, while I had originally applauded Budwesier in the first ten seconds for owning who they are, the fact is that the company has become scared of the competition. Beer drinkers are becoming more educated, knowing that drinking your beer just above freezing temps only serves to block out the poor flavor and aroma.
If Budweiser were truly not afraid of being Macro, they wouldn't find a need to buy up smaller craft brands in order to solidify their position. The fact that they also mock those purchased brands in their commercial shows they know that their position in the market is truly fading.
I hope that those affected by the recent polar vortex have come out stronger on the other side it. I also hope that you took my twitter advice to stay inside and enjoy a grilled cheese sandwich with tomato soup as others tried to throw boiling water into the air to watch it freeze.
You obviously came out on top if you did. And with fewer burns.
When I was visiting Philly last month, it was a bit colder than I had become used to in Los Angeles, but still nowhere near what the weeks after my visit would be like. Regardless, there wasn't a better way to deal with the cold than a night out at the bar with friends for drinks and dinner.
We headed out to Kraftwork Bar, a place I had visited before on a prior trip. This time around, the bar was packed, but after waiting for a seat, we settled down and looked through their excellent dinner menu. I had gone back and forth between a few of the sandwich options, but the Beer Can Chicken Sandwich's call was just too strong to ignore. Paired with a heavy, dark beer we settled into our booth and all caught up with each other.
The sandwich came out shortly (service was excellent even with it being so busy) and looked like a challenge. The shredded chicken was piled high between the light fluffy bun. With every bite, the juicy and marinated chicken nearly dissolved in my mouth, it was that well cooked. Combined with fried long hot peppers, onions and smoky provolone, this sandwich was quickly consumed. A bit of spice, a bit of heat a bit of smoke, a lot of delicious.
The bread really was just there as a way to eat the meal, as whatever flavor it would have added to the sandwich was easily blocked out by the flavorful mash-up in the middle. The sandwich is heavy and plentiful so if you're hungry and looking to stay warm do the same as I did and pair this up with a dark beer like a porter or stout to complete your meal.
Add some old friends in and you'll complete your night.
Following Kraftwork we walked to Barcade and Frankford Hall, both of which we met up with more people, family included). I have to say that I was thoroughly impressed with both of these bars as well and will plan a return visit on my next trip east.
Until next week, Readers...stay warm, and stay full!
Beer Can Chicken Sandwich
**** Stars
Kraftwork Bar
541 E. Girard Ave.
Philadelphia, PA 19125
www.kraftworkbar.com
How are your sandwiching lives post-Thanksgiving? Did you eat your fill of turkey on the big day and in leftover sandwiches the days after?
I did my own leftover sandwiches throughout the rest of the extended weekend too (more on that towards the end of this entry).
In a break from the holiday sandwiching and relaxing, I joined up with some friends in downtown Los Angeles at Public School 612.
The dimly lit pub is a great place to pull up a chair, enjoy some quality craft beers and still be able to chat with friends without having to scream at each other.
I decided that after a holiday that essentially promotes gluttony, that the best thing I could order would be a thick, juice burger. Scanning the menu I settled on the Colorado Lamb Burger.
This thick lamb patty is stopped with cranberry jam (appropriate for the holiday time period), a handful of fresh arugula and a thick slab of brie.
Wow. Seriously, this was an amazing burger. Cooked to medium, this burger was filled with flavor and was so juicy, it dripped with every bite. Despite the juiciness of the burger, the bun also held together incredibly well until the end, even though it didn't add much in way of flavor.
The fresh arugula changed up the texture of the sandwich and added a little peppery flavor while the cranberry jam added some contrasting sweet and bitter flavors. Top that off with the pungent cheese flavor of brie and you have an amazing burger. Seriously excellent.
As for my own sandwich creation post-Thanksgiving, I buttered two slices of wheat bread, and filled the space between them with white and dark meat turkey pieces, mashed potatoes and stuffing and then set it in the over at 350 until the bread had become nicely crisp toast. The only thing that was missing was a bit of cranberry sauce (but we had run out from the holiday).
What creations did you make for leftover weekend?
Until next week, Readers...
Colorado Lamb Burger
**** 1/2 Stars
Public School 612
The Corner of 6th and Flower Streets
Downtown Los Angeles, CA
http://www.publicschool612.com/
