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ghostoffuturespast · 1 year

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WIP Whenever & Thirsty Thursday

Tagged by the lovely @vox-monstera! Thank you!

It's not Wednesday, but it is Thursday ;) So you know what that means...

I'm not gonna tag anyone because of my crippling embarrassment every time I post smut (even though I've got no reason to be embarrassed. It is, however, my first time posting something saucy here on ze tumblr...), but @wanderingaldecaldo and @shimmer-like-agirl, you both outed yourselves on the sandwich poll. So there.

Anyway, enjoy a morsel of smut of Grandpa V and Old Man River from the next sandwich chapter I'm working on. Below the cut because porn.

River kissed V fully. Boldly. His appetite for her the furthest thing from shy. She felt his smugness as his lips ran over hers, hands coasting along her ass before settling to hold her hips in place. V flushed at the way River kissed her. How his mouth enveloped her. Consumed and savored. The way he took his time with her, observant in his exploration, it wound V up deliriously high. Sent waves of pleasure through her body that made her want to dance. But she held still, so as to soak in the attention he gave her. It was a disappointment when River stopped, panting as he caught his breath. "How’s that?" The heat of V's dizziness robbed her of thought. "It's, uh…" She fumbled stringing the words together. Took too long to answer. A startled whimper escaped as River took the opportunity to prompt her, his mouth sucking hard on her clit. She squirmed, and River chastised her even harder. There was a small pop as he paused to let V go again, propping her up and keeping her just out of reach. His amusement smirked up and down the inside of her thigh. "Gotta tell me what you want, babe." V's fingers went to the hands clasped on her waist. The ones denying her. She scrabbled needy at them. Desperate. Then pleaded. "Fu–fuck. River, don't stop." "Mmm," He held her firm, his voice a contemplative whisper. "Not the name I was hoping for, buuut…" A hitched breath, before the provocations of his tongue descended upon her in absolute indulgence. V pressed down into his caress, tension spasming tight in her thighs and snaking hot in the pit of her stomach. That damp heat cloyed heavy between her legs, every stroke River made making her want to writhe with every infinitesimal motion. He held her in his hands, wetting her. Lapping her up. The pleasure became overbearing as it tried to seize her, clamber through her body. Unable to hold back any longer, V bowed forward and gave into sensation. Wanting to be destroyed. Be the destroyer. Two could play. Purple strands cascaded over tawny skin as she caved into desire. River's ministrations continued, but the tempo shifted as she began her own. Balanced on her right elbow and caving into desire, the splayed fingers of her left hand slid across the taut planes of River's torso followed by inquisitive lips. She touched whatever she wanted, ran her mouth wherever it pleased. His grip alternated between tight and slack beneath her scrutiny, his composure from earlier, crumbling. V traced a path downward, following the trail of hair around his navel and slipping a hand underneath his waistband to part fabric. She pushed the offensive material aside to dart through the thicket at his groin, expose River’s brimming arousal. Toy with him. She placed light caresses on the lulls and peaks of his hips, traversed the crest of his thighs; watched him twitch swollen and erect with every miniscule manipulation. And then… V kissed River back.

#cyberpunk 2077 #writing #fan fiction #otp: so it goes #river ward #v x river ward #oc: valerie hye jin li #stinky not fresh #my grandpa v #get it grandpa #i enjoy putting characters in positions of mutually assured destruction #guess my favorite number #...it's actually 3 and it's a factor but that's neither here nor there #wip whenever #thirsty thursday #no cold cuts here #only hot beef dip sandwich with good good aus jus #someone get me out of the tags plz

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markcampbells · 5 years

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What kinds sandwiches do you enjoy the most?

My big favorite sandwich meat is salami. For lunches this week I made myself salami and cheddar sandwiches; I’ll also do salami with provolone if I’m getting it from an Italian place (+ usually those sandwiches have pepperoni mixed in). I just… really like salami.

For hot sandwiches, I love ham and cheddar (especially on bagels) and turkey and swiss. I rarely have them, but there’s few things that are better. I’ve usually liked turkey and swiss best on ciabatta where available, and last week I had ham and cheddar on an everything bagel and it was like… a new religion.

One of my favorite sandwiches ever that I don’t have too often (because it’s expensive!) is French dip. Roast beef, swiss, onions, and au jus to dip it in. Arby’s makes a really good one and I live reasonably close to one, so I’ve gotten it a little more often since I started going there, but before then I would get it only rarely when I go to steak places or other places that offer it. There’s a particular local steakhouse I’ve been to for my birthday a few times over the years and I use that as my birthday treat sometimes. I sometimes make an approximation at home by just putting roast beef and swiss on a kaiser roll and dipping it in jarred gravy.

I love pickles. If I’m not putting one on my sandwich I will order one on the side. (Those giant pickles you can get from most delis? … um. They’re good.) So those Southern-style chicken sandwiches that are topped with pickles are like the best. I first got introduced to them at Chick-Fil-A, which my family would sometimes go to while traveling, but over the years I tried to reduce eating there due to the obvious moral concerns. Ugh. (I don’t go there at all anymore.) For a LONG while McDonald’s offered one that was actually great? And then they discontinued it and I was HEARTBROKEN. I’ve only gotten to have the Popeye’s one once so far but I did think it was excellent. Also, whenever I get a tuna sub at Subway I just get tuna and pickles and it’s very good.

Meatball subs are another “only once in a while” thing, as are meatloaf sandwiches, but I absolutely love both. (Also I was on a very big pastrami kick in college and I haven’t had it as often since then, but so good.)

If I make grilled cheese, my mom got me into the habit of alternating slices. If it isn’t obvious from this I love cheddar and swiss best, and muenster is also good when I remember to get it (my dad was really fond of muenster). Last year I started putting cheddar and swiss on bigger slices of bread (like Dave’s Killer Bread or Pepperidge Farm) and using mayonnaise to brown the bread with, sprinkling it with everything bagel seasoning as a last step. That was so good that it’s basically my new go-to.

#ask box #malionnes #evacampbells #*#~#did you really need this detailed of a breakdown of my sandwich preferences #no #did i realize answering this i just really love sandwiches #yes #'some people like pastrami like me. other people don't. they're nuts.'#- martin crane 2kforever #food

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imagine-organization-xiii · 5 years

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you did favorite pizzas so maybe favorite sandwiches now? i know you opened up for questions and i don't know if you're doing requests so feel free to delete this if you aren't

Goes alone with this post about favorite pizzas.

Xemnas - Likes French Dip or Beef Dip sandwiches, if only because it’s usually served hot. Thinly sliced roast beef on a baguette with Swiss cheese, onions, etc. The beef broth - au jus - that’s served with the sandwich has to be super hot for it to be perfect.

Xigbar - Loves Philly Cheesesteaks. They’re some of his favorites and he could honestly eat them everyday if he wanted to. Must have the thinnest slices of beefsteak and lots of melted cheese on a hoagie roll. Sometimes likes onions and garlic mixed into the meat, too.

Xaldin - A classic BLT for this boy. Can’t really go wrong with crispy bacon, lettuce, and fresh Roma tomatoes on thick, toasted bread.

Vexen - Likes a good Reuben sandwich on rye bread. He wasn’t really a big fan of corned beef, but it tastes so much better when mixed with Russian dressing, Swiss cheese, and sauerkraut.

Lexaeus - Another guy who likes the classics, Lexaeus will always go for a hamburger when it comes to sandwiches. Always has his patty flame broiled and has to have the works - pickles, bacon, lettuce, cheese, tomato, red onions, mustard, and a sesame bun.

Zexion - Likes any type of sandwich, but chicken salad or turkey salads are good sandwiches to have when he’s ‘on-the-go.’ Otherwise he’ll have a plain ham and Swiss sandwich.

Saix - Went to New Orleans years ago for a mission and the Po’ Boy quickly became his favorite sandwich. Likes his Po’ Boy on thick, crusty French bread and prefers it with either fried shrimp or catfish.

Axel - Likes a Croque Monsieur sandwich because 1) he likes the taste and 2) the words Croque Monsieur makes him feel like a fancy bitch. It’s just a fried ham and cheese sandwich, but he still likes to make people think he’s eating something gourmet.

Demyx - Sloppy Joes, all the way, but he can’t have those canned sauces. No, it has to be a homemade sauce for the ground beef, and served on a hamburger bun.

Luxord - Back to his British roots, Luxord likes an old-fashioned ‘Chip Butty.’ Buttered white bread with “chips” - ‘french fried potatoes’ - with brown sauce, mayo, or malt vinegar.

Marluxia - Used to like regular club sandwiches before he had a Bánh mì at a Vietnamese restaurant a few years ago. It’s made with pickled daikon, pickled carrots, cilantro, cucumber, pork sausage, and a mixture of chili and mayo.

Larxene - Her go-to sandwich is a Cuban Sandwich, which originated among the Cuban workers in cigar factories in Key West, Florida. It’s made with ham, roasted pork shoulder, pickles, mustard, Swiss cheese, and is usually on Cuban bread loaves.

Roxas - Like Peanut Butter and Jelly Sandwiches - he prefers grape jelly but will really eat any kind. Has to have smooth peanut butter, though. Doesn’t like the crunchy stuff.

Xion - Likes grilled cheese sandwiches. She used to get like… just regular American cheese slices, but then Larxene showed her this new thing with like five different types of cheeses on sourdough bread and now it’s one of her favorite meals ever.

#organization xiii #organization xiii headcanons #kingdom hearts #kingdom hearts headcanons

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copperbadge · 7 years

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A Mostly Accurate Guide To Chicago by Sam Starbuck

I realized recently that this guide was still housed on LJ, where I don’t really hang out anymore and where there are Ads. So I have migrated it over to Tumblr.

This post was last updated in October of 2017. If you're reading this in the distant future, you should check the original post, and you might drop me a line and ask if it's still accurate, as things do sometimes change. You should also check with google/yelp to make sure places mentioned here have not closed or moved, since I don’t do QA checks on the post.

This is not a comprehensive guide. I know, basically, three areas of Chicago very well: the downtown "Loop" and area just south of it, Gold Coast/Streeterville just north of the Loop, and Wrigleyville. I don't claim to be an expert, but I am pretty good at providing info for people who don't know where to start. So this is Sam's Very Limited Guide To Chicago For Visitors.

There is a readmore below! Read more!

Where to stay: if you want to stay downtown, the two options that best meet at the axis of "inexpensive" and "quality" are the La Quinta in the west loop and the Hampton Inn just north of the loop. These are both convenient to a lot of things.

There are some very good luxury hotels in the northern end of the Gold Coast, if you have the money to splurge; you can't really go wrong anywhere around Water Tower Place. If you're looking outside the downtown area, check Yelp before you make a reservation; the hotels in Wrigleyville, for example, are mostly the kind of place that offer hourly rates. Chicago also has a bedbug issue so check the bedbug report. I really recommend staying in the downtown area; it's central and you'll just get a better hotel, generally speaking. I have been told to avoid Club Quarters at all costs. There is a fantastic, safe, and fairly inexpensive hostel downtown; it's about $35 a night, run by Hostelling International. It's convenient to a lot of stuff, including the big downtown library down the block. What to eat: I don't like deep dish pizza, but if you want to try it or if you like it, there are two places that are infamous for it, Gino's East and Pizzeria Uno, both in Gold Coast. Giordano’s does a good deep dish along with a lot of other great food, and has some of the highest food-hygiene marks in Chicago (yes, I did a data dive on food hygiene). I know that Exchequer, in the loop, also does really good deep dish. Plus it's rumoured to be owned by the Russian mob, adding a sense of excitement to any meal. For my money, a far more authentic Chicago cuisine is the Italian Beef sandwich. An Italian Beef is marinated, slow-cooked beef, sliced thinly (shredded, really) and piled on a crusty sub sandwich roll. You can have peppers added (I never do) and usually you have a choice of sweet peppers or hot peppers. Then the entire sandwich is dipped in the au jus that's been keeping the beef warm, wrapped in waxed paper and tinfoil, and handed over for your eating delight. If you want you can order an Italian Beef "dry" (no dipping) but half the delight is the bread soaked in flavorful marinade. You can order an Italian Beef at most "greek diners" (so named because they are stereotypically owned by people of Greek descent); the two most easily accessible in the loop are Al's and Max's. Some people will tell you not to go to Portillo's, that it's a tourist trap, but Portillo's does an entirely decent Italian Beef, so don't be ashamed if Portillo's is what you can get to. One of my favorite places to eat is Weber Kettle Grill, at Grand and State just north of the loop. They do a great rare burger, their barbecue is fantastic, and I've never had bad service there. That area has a ton of really good restaurants: there's Oysy for sushi, Shaw's Crab House for seafood (pricey though), and a PF Chang's and a Chili's (I understand the Chili’s is now closed) if you're looking for something a little more chain-restaurant familiar. Even if you're not going to the Art Institute Museum, it has three great places to eat: the cafeteria, with all locally-sourced food, McCormick Terrace in the summer, which does pricey but great small plates on an open patio around a fountain, and Terzo Piano, which is the fancy expensive restaurant -- quality is variable, I’ve had GREAT meals there and so-so meals there. Macy's, in the loop, has a basement food court and a 7th floor food court (only open for lunch), both of which do a variety of excellent food, as well as their fancy eatery, the Walnut Room. Also, if you pass a Garrett Popcorn store, of which there are many in the loop, grab yourself some "mix" -- cheddar popcorn and caramel popcorn mixed together. It's a classic Chicago snack, and tastes better than it sounds. If you're near Wow Bao -- there are several, so check their website for the closest one -- they serve amazing stuffed steamed buns for pretty cheap; two buns are a reasonably filling lunch. Their rice bowls are delightful and they do pretty good potstickers. If you don't like spicy food, get a chocolate stuffed bun as a sweet snack.

If you’re in Chinatown and want some dim sum, Phoenix, on the second floor of a building on Archer across from the shopping center, is both very reasonably priced and also delicious. There’s also a Little Sheep hot pot restaurant on Wentworth which is deservedly very popular.

There are many places in the loop and Gold Coast areas to get cupcakes, such as Sprinkles or Sugar Bliss. If you go to Sprinkles, they have a CUPCAKE ATM where you can buy a cupcake without ever seeing a person, but for my money Sugar Bliss has better cupcakes. If you have access to a place to cook -- microwave or oven -- you should stop by The Meatloaf Bakery on Clark near Lincoln Park. Meatloaf Bakery is now closed, but near its former location are still a lot of good places to eat. One is Molly's Cupcakes, who do some of the best cupcakes around. I particularly like the salted-caramel. Lito's Empanadas, just north of Molly's, does delightful savory pastries. If you find yourself in Wrigleyville, do yourself a favor and stop by Byron's for some onion straws (the hot dogs, burgers, italian beef, and gyros are also really good). Byron's is a grab-and-go kind of place. In the same area, around the Sheridan El stop, you also can't go wrong with Tac Quick Thai Kitchen, which is consistently voted one of the top thirty places to eat in Chicago (Tac Quick recently moved but is still in the area, I believe). Kitchenette on Clark does the best sushi on the north side. A great place to get a sandwich anywhere in the city is Potbelly's, a Chicago-born chain -- get a bag of the mini oatmeal chocolate chip cookies, oh my god. I used to recommend Panera as another good chain but they’ve gone somewhat downhill. AVOID CORNER BAKERY. AVOID THEM ALL. Never, ever eat there. Trust me on this. Their sandwiches are dreadful and I've had food poisoning from them several times, including from their baked goods. Even their beverages are gross. What to see: My first instinct is always to recommend the Art Institute Museum. It's centrally located, it's huge, and it always has interesting exhibits. If you have kids or if you like miniatures, particularly check out the Thorne Miniature Rooms in the basement. Check the website before you go, there's usually one day a week that's free. If there's a line out the door at the front of the museum (where the lions are) walk past the lions (keep the museum on your right), turn right at the corner past the little sculpture garden, and walk uphill until you have passed under the pedestrian footbridge and you see the entrance to the Modern Wing on your right. Usually the lines are much shorter at the Modern Wing entrance. Just north of the Art Museum -- if you leave through the Modern Wing you'll be literally across the street from it -- is Millennium Park, a huge complex of gardens, performance spaces, and outdoor art. If you're coming there in the summer, stop and soak your feet in the foot-soaking creek in Lurie Gardens in the park. The Bean, aka the Cloud Gate, is also in the park and worth a visit. If you like shopping, WELCOME TO CHICAGO. Macy's in the loop is fun, though it's also huge and confusing. There's some good shopping in the Gold Coast north of the loop. Water Tower Place is a good place to shop and has the anchor American Girls store, so if you have kids who like dolls (or if you like dolls!) you can't go wrong. Water Tower used to have a Lush store, but I understand the Lush there moved to an independent storefront on Michigan Avenue; they do still have the Lego Store. And if you like architecture, welcome even more to Chicago! You shouldn't miss the chance to stroll across one of our lovely bridges over the river; if you take the DuSable bridge, which joins two halves of Michigan Avenue, you'll end up on Pioneer Plaza, with the Wrigley Building to your left and the Tribune Tower ahead and to the right -- the Tribune Tower is a great building to gawp at, and has bits of other buildings incorporated into the exterior walls. Get right up close and see stones from a Roman Bath, a Buddhist Temple, the Alamo, and other famous buildings from all over the world. The river itself boasts multiple architectural boat tours and several water taxi companies; these only operate spring-to-autumn but taking a water taxi is a great way to ride on the river for relatively cheap (I prefer Shoreline Sightseeing's water taxis, but really you can't go wrong with any of them). Shoreline Sightseeing and the Architectural Foundation both offer architectural river tours; SeaDog does too, but don't use them, they're not as good. Shoreline's tour boards from Navy Pier and the Architectural Foundation's tour boards from just below the DuSable bridge. In the Loop, down by the Board of Trade (which has a cafeteria in the basement that's known for its excellent fries) there's a building called the Rookery. On Wednesdays they give a killer tour of this old, historic building, including a behind-the-scenes stroll where you can see the kind of structural issues buildings in Chicago had before the invention of the grillage. Strongly recommended for architecture, art deco, or history buffs, and not too pricey. Nearby is the Chicago Fed, which has a money museum that's well worth checking out, it's small and strange but a lot of fun. Chicago has a lot of great museums. I've already mentioned the Art Institute Museum; we also have the "Museum Campus" (which you can get to via water taxi!) that contains the Planetarium, Aquarium, and Field Museum. The Aquarium is pretty fun for an afternoon; you can buy an $8 "just the fishes" ticket at the door, or there are more expensive packages available online. The Planetarium is good if you're particularly into space and such, but in the basement it has the Historic Atwood Sphere, which is worth the extra cost. The Field Museum is...confusing, and old, and it shows, but I do usually have a good time when I go. They do have Sue the T-Rex (if you're into dinosaurs, after you go to see Sue, go up the stairs behind her to see her real head. It was too heavy to put on her body, so they put a replica on the body and the real head is housed elsewhere). It has a lot of neat animal dioramas, too.

If you are going to the Field, Shedd, or Adler and looking for a good lunch spot, check out Pita Heaven (on Michigan south of Roosevelt). Also there's a good Potbelly's on Roosevelt just west of Michigan. Don't go to Eleven City Diner -- they are not careful in their food prep, and I've had poor experiences there with food and service. Further south, the Museum of Science and Industry is a lot of fun, though more fun with kids, I think. Don't miss the egg incubator, where they usually have chicks hatching, or the giant train table with its scale models of Chicago and Seattle. Also in that area, on the UChicago campus, are the Smart Museum of Art (always free; mostly contemporary art, way better than the Museum of Contemporary Art up north) and the Oriental Institute Museum (free but donation recommended) which has the most amazing collection of beautiful antiquities. Down 57th Street you'll also find 57th Street Books, a fantastic indy bookstore. Further down 57th Street is Medici, a great place with atmosphere to spare that does really good burgers and pizza. Try the fizzy lemonade, it's outstanding. If you want to see great live Chicago Blues, Kingston Mines is the place to go on the north side, or Buddy Guy’s Legends in the loop -- Buddy Guy’s has a cover in the evenings but if you go for lunch you’ll get good Chicago blues and no cover, plus their lunch menu is pretty great. There are a ton of blues clubs on the south side, but I can't make recommendations there, as I'm less familiar with the south side. Hell, ask someone at Kingston Mines, they'll tell you where to go. :) I am not familiar with bars and clubs in Chicago, since it's not really my scene. If you pick up a Chicago Reader free newspaper, both will have all kinds of ads for various hip nightspots. Theatre is very dear to my heart and for my money the best theatre in Chicago is done by Victory Gardens at the Biograph. The building itself is a work of art, and the theatre is great and not too expensive. Victory Gardens also owns the Greenhouse, which hosts four or five different companies who usually do good work. Goodman in the Loop and Steppenwolf north of the Loop are also good places to catch a show; the quality of Lookingglass Theatre in Gold Coast varies, but is usually worth the cost. If you want small, gritty theatre, check out stuff playing at Stage Left, a tiny little northside theatre that rents out to various small companies in the area. Avoid Chicago Shakespeare Theatre. They cost too much, their shows are generally mediocre (except when they have other performing companies visit), and they are absolute shits to their staff; even the actors hate the management there. Chicago Shakes is located on Navy Pier, and Navy Pier is one of Chicago's great contradictions. An entertainment complex stretching out into Lake Michigan, it's a great place for a stroll, because you get pretty far out on the lake by the end of the pier. They have an amazing museum of stained glass windows (note: I’ve heard this may have moved, but haven’t confirmed it yet). They have a FANTASTIC FERRIS WHEEL that you should definitely go on if you are not afraid of heights, and a very nice IMAX. The pier itself is free, no charge for access. But it's also very, very touristy. The food is expensive and subpar, the shopping is very kitschy, and in the summer it's incredibly crowded. If you do go to Navy Pier, find the McDonald's and go inside. Look around, especially in the area right opposite from where people place their orders. IT IS THE APOCALYPTIC MCDONALD'S. It's covered in murals depicting Chicago ruined and underwater. It's horrifying and surreal and amazing. They painted over the murals. I cried a little. Chicago is known for its parks; our motto is Urbs In Horto, the City in the Garden. Garfield Park Conservatory is a bit out of the way (though easily accessible by the Green Line), but it has extensive greenhouses and a lovely outdoor park and pond. If you like plants, it's a fun place to go. Likewise, Lincoln Park Zoo is a really excellent zoo and it's in the middle of a wonderful park. If you're into graveyards, I would like to recommend Graceland Cemetery, two blocks west of the Sheridan El stop. It has many historic and beautiful markers, lots of lovely mausoleums, and it's a really nice walk. Rosehill Cemetery to the north is older, but less accessible and less pleasant, I think. And if you go to Graceland you can stop at Byron's on your way back! Transit: If you like riding trains or if you need to get to some distant places in Chicago, the El is pretty awesome. You can buy one day, three day, week, and month passes at most stations. The only caveat I have regarding the El is that it is not very Accessible; many of the stations have either nonfunctional elevators or none at all. Some don't even have escalators, so Expect Stairs. The Metra is mainly a commuter rail, but also gets you places the El can't. Weekend passes are eight bucks which is pretty reasonable. I've not ridden the Metra a lot, so I can't talk too much about them. One place that's worth the Metra ride is the Lizzadro Lapidary Museum in Elmhurst, but you have to be a hardcore museum geek or really into lapidary to really appreciate it. I don't like buses, but Chicago has a pretty good bus system that I use extensively. If you look on Google Maps, all the bus lines in Chicago are integrated into it, so if you zoom in far enough you can find the nearest bus or train stop to your destination. Google Maps will even give you directions by public transit, if you click the "bus" icon after asking for directions. I don't recommend driving if you can avoid it. Downtown Chicago traffic is INSANE, the parking is exorbitant, and our highway system is horrific. You are better off taking public transit or taxis. Both airports have El trains that will go to downtown -- the blue line from O'Hare or the orange line from Midway. The Blue Line train from O’Hare I believe charges extra for entry ($5 instead of the usual $2-something) so be aware of that when buying an El pass. Incidentally I recommend flying into/out of Midway if at all possible. It doesn't service many airlines, but it's much more reliable and comfortable than O'Hare, and there are far, far fewer delays. Remember that Chicago is a grid: almost every street, with a few exceptions, runs either north-south or east-west. And the lake is always East. Attitude: Chicago is a big, busy, urban place, but it is also a very Midwestern town, and a city of immigrants who were once new to the city too. We're by and large extremely friendly people here and we like to help out and show off how well we know the city. If you get lost, don't be shy -- go into a store or stop someone on the street and ask for directions. And that's my city! Or at least, a tiny slice of it. I hope this proves helpful and not incredibly overwhelming.

Did you enjoy or use this guide? Consider a donation to my Ko-Fi or via my Paypal!

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star-trekkin-across-theuniverse · 8 years

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Always On My Mind (pt2)

Word Count: 1740 Author’s Note: Gavin is such a blank palette that I’m basically going off what Karl said about him in interviews and stuff to make him a more well-rounded guy. Not such a baddie after all, I guess.

Pt 1

You were surprisingly nervous on Sunday. You slept late, as you always did when you worked at the bar, and rolled out of bed just before noon. You puttered about the house for a while, cleaning the kitchen, ironing your laundry, making things tidier than usual. And then you realized you were doing all those things in anticipation of inviting Gavin in after your date. You nearly dropped a plate when it dawned on you. It didn’t stop you, though, and once your tiny kitchen and living room were spotless, you headed to the shower. He’d seen you in bar clothes, with your hair up, on a Friday when you hadn’t been anticipating handsome customers. Now he needed to see you looking your best, so he knew you weren’t just some girl he’d picked up at a bar, ready to knock boots on a first date. Even if that’s exactly what you were.

You kept thinking about the way his hands felt on you when he’d walked you home, and you were caught between being embarrassed that you were considering inviting him in and feeling empowered by his obvious desire. You shook your head and went back to curling your hair. You’d picked up a fashion magazine on the way to the bar on Saturday night, hoping for some tips on making your hair look a little more current, but you weren’t brave enough to cut the long waves into layers and attempt hair like Farrah’s, and there wasn’t enough spray on the planet to hold your heavy locks into some of the more fashion-forward looks. You settled on smoothing the fly-aways and adding some curl to the ends.

Picking clothes became your second issue. A first date, going out for dinner, required more than just the denim you wore to work at the bar. But your day job required you to dress much more professionally, and there was limited middle ground in your wardrobe. You finally settled on a soft pink angora cardigan over your favourite sundress. You were putting the finishing touches on your make-up when you heard the knock at the door. As you walked toward the door, you pulled your low pumps on. You were still half crouched when you opened the door.

Gavin cleaned up really well. He was wearing what you guessed were his only pair of slacks, and exactly as you’d hoped, his shirtsleeves were rolled up, exposing his strong forearms. He was holding a small bouquet of daisies and other wildflowers. “Damn,” he said. “You’re beautiful.”

“You already knew what I looked like,” you replied, a little confused.

“I was worried that maybe I was wearing beer goggles. None of the boys could tell me anything about you, so it was either beer goggles or you didn’t actually exist,” he admitted. He thrust the flowers at you. “I had to go up to the cut this morning, and I thought you might like these.”

You took them and stepped back, gesturing for him to enter. “They’re lovely,” you replied.

He smiled, and stepped a little closer to you, pointing at the various flowers. “I’m sure you know these are daisies, but this yellow flower is arnica. And this little purple cluster is phlox. These itty bitty pink ones are verbena. This showy red thing is a columbine. These bigger purple ones are asters and that cluster of blue is a lupine.” As he identified each flower, he cupped the petals in his fingers, and the juxtaposition of the delicate flora against his strong hands sent your heart racing.

“You are very surprising,” you admitted. “Let me put these in some water.” He followed you to the kitchen and you trimmed the stems quickly, putting them in a large mason jar with some water before opening the fridge and pulling out a 7-up. You unscrewed the cap and poured a splash into the jar, to his surprise. “Makes the blooms last longer,” you explained.

“I made sure there were no creepy crawlies left in them,” he smiled. “I know how ladies feel about insects.”

You laughed and felt your cheeks heat. “I have to admit, I’m not a fan of spiders.”

Gavin surprised you again with dinner at your favourite diner. Admittedly, there wasn’t much open on a Sunday evening the the small town, and he’d apologized as he held the door open for you. “I guess I wasn’t thinking, asking you out for a Sunday,” he excused, ushering you in. “But the food’s good.”

“I love this place,” you agreed. “When it’s in my budget, I’m in here once a week.”

“You must make good tips at the bar,” he countered as he waited for you to slide into the booth. He slide in across from you after you were seated.

“I only work the bar on weekends,” you admitted. “Help make ends meet.”

“Shit, I mean, uh, -” he paused, losing his thought after inadvertently cussing in front of you. You smirked.

“Gavin, I work in a bar, you don’t have to worry about swearing.” It was a sweet gesture, but you’d heard plenty worse.

“Right now we’re on a date, and you deserve to be treated like a lady,” he argued. “I’ll try to keep it clean.” You couldn’t help but smile. The waitress brought you menus and while Gavin looked his over, you chatted with Flo. She’d been the one to suggest the bar job, when you’d brought your resume into the diner.

“Gary told me you started at Slim’s a couple weeks back,” Flo informed you. “You liking it? Are they treating you good?”

“The TV on the bar has cable, Flo, so I’m caught up on Dukes,” you laughed. “And otherwise it’s okay. Cookie is determined to feed me until my jeans won’t zip. The regulars are sweet old farts who wouldn’t harm a fly.”

“Don’t forget to tell her about the good looking logger you met on Friday,” Gavin interjected with a wink.

“Oh yeah, I’ve also been able to trick a guy into a free meal just by smiling,” you winked back at Gavin, and he held a hand to his heart like he was mortally wounded. You leaned toward Flo conspiratorily. “He’s even kind of cute.” Gavin leaned back in the booth, his chest swelling.

“Well, handsome, have you made up your mind?” Flo picked the menu up from where Gavin had placed it.

“The special sounded great,” he nodded. “And a cup of coffee. Black.”

“And your usual, sweetie?” Flo looked up from her notepad. You nodded.

As much as you expected Gavin to just be a hot lumberjack stereotype, you were surprised at how intelligent he was. More than that, he was just as charming in the environment of the dinner as he had been in the bar, which was probably a little dangerous. You’d been on your own too long, and he looked like a tall glass of water on a too hot day. Despite your attraction to him, you found yourself oddly relaxed. First dates usually consisted of you pushing salad around your plate and drinking spritzer. Gavin had made no bones about putting his elbows on the table to prop up the monster hamburger he’d ordered as he brought it to his mouth. As a result, you didn’t feel the least bit self-conscious about the au jus that dripped off the end of your beef dip, trailing down your pinky and along your wrist. And you were even less worried about biting the end off your fries to let the au jus absorb into the flesh of the potato once you saw the volume of ketchup he’s squeezed onto his plate.

Just when you thought his personality might be overwhelming, and his ego might be a bit much, he would turn the conversation back to you, and bring his full attention to whatever you were saying. By the end of the meal, you couldn’t believe you’d met this well-read, funny, and thoughtful man in a bar.

He walked you back up the path to your front door, and paused below the stoop, just as he had when he’d walked you home from the bar. He was leaving the ball in your corner. He stuffed his hands in his pockets and watch you unlock the door, almost as if he was waiting to make sure you got inside safe. You cracked the door and looked inside before looking back at him.

“I can’t ask you in for long, Gavin,” you began. “But if you’d like to have a cup of tea before you go home?”

He smiled and shook his head, and your heart fell. “I’d really love to, Y/N, but I’ve got to be out to the cut at dawn.” He must have seen your facial expression change because he was up the stairs in a flash. He put a hand on your shoulders, and let it slide down your arm until your fingers were laced together. Stepping a little closer, he brought his other hand to your cheek, forcing you to look up at him.

“I -” You started.

“I don’t want to rush this, Y/N.” His words were softly spoken. “Maybe it would have been different if I’d come in with you on Friday, but I think this might be worth more than one night.” He dipped his head and kissed you softly. He cupped your face between his hands, shifting his weight against you, and you felt yourself tangling your fingers in the front of his shirt, pulling him closer. He pulled back and pressed his forehead against yours, his breathing shallow and rapid.

“Then you should probably go, Gavin, before I make you stay.” You were a little breathless too. He smiled as he kissed you again, and pulled away.

“How about I take you for a picnic tomorrow night?” He asked, lacing his fingers in yours again. He took one step down the porch, and was nearly eye-level with you. You tilted your head in thought and looked up at the sky. It was a clear night, a million stars looking down on you. Promising for tomorrow’s weather.

“You’ll take care of all the food?” You asked. He grinned.

“I make great sandwiches,” he laughed.

“Alright. A picnic tomorrow,” you agreed. He pushed himself back up onto the top stair of the stoop and kissed you one last time.

“Tomorrow then,” he promised.

#Gavin x reader #pete's dragon fanfic imagine

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sandwichbully · 6 years

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Pizza Lucé, 12 November 2018

There’s the traditional way of doing things and then there’s the Lucé way of doing things, also known as the wrong way of doing things, because what you’re looking at there is Lucé’s Italian Beef. You know, an Italian Beef. That thing taking a slab of beef that’s been soaking in its own jus for the last three years, piling it on a hoagie roll, burying it under a bunch of giardiniera, putting it on a plate with a cup of the aforementioned au jus for dipping, and then throwing it all in the trash in favor of roast beef and provolone with giardiniera, banana peppers, lettuce, tomato, onion, mayo, and Italian dressing on your choice of white, whole grain, or rosemary focaccia! ... Hold on, I have an old picture somewhere that’s right for this. ... Hold - It’s not on my - Well, did I upload it? ... Picasa is now Google Photos. I thought I heard something about that. ... OK... Ah, here it is! So, let’s rewind the tape... ... roast beef and provolone with giardiniera, banana peppers, lettuce, tomato, onion, mayo, and Italian dressing on your choice of white, whole grain, or rosemary focaccia!

That’s not what an Italian Beef is. Even if on their menu they thought they were getting around some shit by calling it the Beef Italiano, they went on to say:

For those of us who don’t speak Italian, Beef Italiano roughly translates to “Italian Beef”...

From there, they describe the sandwich: Roast beef, provolone, and giardiniera with the aforementioned (second time I’ve used that word in one post) “fixins”, which is their hoagie slaw: Lettuce, tomato, onion, banana peppers, mayo and Italian dressing. So I wasn’t surprised at what I got. I just needed to experience it, to know what this thing was about. Because so far, the Looch’s sandwich selection exists seemingly for the sole purpose of confounding me. The Italian has turkey and cheddar on it. It is, in assembly and flavor, a club sandwich with pepperoni instead of bacon. The Muffuletta is an Italian sub with olives on it. Not even olive salad. Olives. The Italian beef? This fucking thing is just a roast beef hoagie. Look at that picture up there. Does that meat look like it’s been swimming in jus since three in the morning? Is there a little cup nearby for dipping? NO! THERE ISN’T! THIS ISN’T AN ITALIAN BEEF! This is an Italian beef the way the Reuben at B*wiched is a Reuben. Yeah, that’s right. We’re going there. The midterms are over, motherfuckers! The time for civility has passed. You know how I always reference that warehouse district eatery that cuts your pickle into three chunks and puts it in a cup but I never reveal their name? Yeah! B*wiched. Their Reuben? Pastrami, havarti, coleslaw or some sort of sweet pickled cabbage, and coarse ground mustard on caraway rye. That’s three out of five, sixty percent, the majority of the ingredients are changed. You can no longer call it a Reuben! Like a Rosalyn or something but not a Reuben! And you can’t take an Italian beef, load it up with lettuce, tomato, mayo, blah, blah, and blah and still call that fucking thing an Italian fucking beef! You’ve made a different thing out of it! “Well, how about ‘beef Italiano’?” Fuck you! You can’t do that! You just can’t! That’s lying to people! “Well, what if we tell people up front that we put all this shit on it and include a picture of it so they can see it?” NO! THAT’S EVEN FUCKING WORSE! THAT’S LIKE IF I SHOWED YOU A BASKET OF KITTENS AND TOLD YOU IT WAS A VOLKSWAGEN! AND YOU WERE EXPECTED TO BELIEVE IT! “OK, but what if we put it on the receipt as ‘Spicy Beef Italiano Hoagie’ so that way it’s more like you got an Italian hoagie but you got it with spicy beef on it?” NO! There are rules as to how we’re supposed to conduct ourselves. I can look at you stone faced and tell you Lake Erie is orange even as you look at it and can see that it is - Well, OK, bad example. Lake Erie is kind of orange. It’s a very polluted lake. Let’s use Superior. I liked Lake Superior. In fact, now that I think of it, I’ve seen three out of five Great Lakes. Huh. I think I might have a new life goal. I’m sorry, what were we talking about? Oh, yeah, how the Looch has fake menus? Sorry, I had to swing at that one. That was an underhand toss. Anyway, the giardiniera was firm in texture, hot and sour in flavor. That stood out. Otherwise, this is just a hoagie. There’s a reason they’re called Pizza Lucé and not Sandwich Lucé. Pizza, they can do. I know some folks call them overrated and I used to call them the best and I don’t anymore. I’ve found better pizzas at other places that don’t deliver. I’ve found cheaper pizzas that will deliver to me if I were in fucking Texas that I won’t order again. I’ve had other pizzas that I thought were the best that I really wasn’t into the last time I had them.* Pizza Lucé? I don’t think they’re overrated, I don’t think they’re the best, but they are consistent, they are the only place in town with baked potato and garlic mashed potato pizza, they are one of the few places in town that doesn’t cut their pies into squares, they are, I think, the only pizza joint that caters to the gluten intolerant and vegan crowd at the same time, and they’re pretty good to boot. Give them money for their pizza. Just their pizza. Their sandwiches? Hey. This was the third strike. Can’t endorse them. * Back in 2016, Red’s Savoy permanently lost my business, I don’t give them my money, I don’t eat their pies. But then, at my Union conference this year, my local ordered a fuck ton of pizza and I was on my third square of veggie and sauerkraut (actually pretty good, by the way) before I noticed the box tops said Red’s Savoy and I was like "FFuucckk...” But I’m pleased to report that they weren’t as good as how I remembered them the time I had them with Georgie before the racist stuff, so that’s a big plus, right?

#2018 #carag #delivery #Italian Beef

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dailynynews-blog · 7 years

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LA's French Dip Sandwich Smackdown - Cole's vs. Philippe's

New Post has been published on https://www.usatelegraph.com/2018/las-french-dip-sandwich-smackdown-coles-vs-philippes/

LA's French Dip Sandwich Smackdown - Cole's vs. Philippe's

Everyone loves the French dip. What’s not to like about a sandwich of French bread with meat (and cheese if you choose) that’s dipped in meat juice, otherwise known as au jus? For years there’s been a debate in Los Angeles over which restaurant created it first. Cole’s and Philippe The Original (aka Philippe’s) both say they invented it, but both statements obviously can’t be true. So who created it first and most importantly, who does it better? It’s time for a full investigation.

01of 07

History

•••

Both Cole’s and Philippe’s say they were the first one that created the French dip, but obviously, that’s impossible. Sandwich enthusiasts have done plenty of in-depth research to get to the bottom of this.

Cole’s story is someone wanted a sandwich in 1908 and the bread accidentally fell into the beef juice. The sandwich was well received and the French dip was born. (Another taleinvolves a customer with sore gums who asked for his sandwich to be dipped so it would be easier to eat.)

Philippe’s story is a little more controversial. Different sources have given different stories: that it happened just as it did at Cole’s with a piece of bread accidentally falling into the beef juice and the second; that a customer, a fireman, was annoyed his bread was stale so Philippe dipped it in beef juice and asked him, somewhat angrily, if that made him happy; that one day a customer asked for one side of his sandwich to be dipped after seeing the au jus in a pan of roast meat and then five or six people wanted the same.

Advantage: Philippe’s – Every good legend seems to have multiple ways of telling the tale, but the last of the three from Philippe came from the owner himself in a newspaper article from 1951, so that’s the most convincing.

02of 07

Ambiance

•••

While the history can be debated until the bitter end, you can’t debate the status of what things are like in the present. You’re not eating the sandwich in the 1900s. You’re eating it now.

When you walk into Cole’s, it feels like an old school place with a little bit of class. It looks like a saloon with its classic wooden bad and cushioned booths. Cole’s has some photos and news articles on the walls in the back room, but that adds a little charm to a place that makes you feel like you were transported back in time. Cole’s also has a fully-stocked bar, which is never a bad thing.

Philippe’s has the look of a run-down New York City deli. It has a large counter where you place your orders before bringing your French dip back to the table. Philippe’s is a little larger than Cole’s but looks like it needs a cleaning and a paint job.

Advantage: Cole’s – The ambiance at Cole’s is much more comfortable than Philippe’s. Cole’s makes you feel like they want you there, including the bar that will keep you around. Philippe’s ambiance makes it looks like they don’t care about keeping you there, but rather want the customer in and out as quick as possible.

03of 07

Bread

•••

It’s time to get serious now that we’ve gone through the peripheries. This is about the sandwich itself after all, and good bread makes a sandwich. It’s the vehicle that takes the contents into your mouth. Anything sub-par and it becomes a messy and possibly unenjoyable experience. You might as well not even eat a sandwich at all if you don’t care about the bread.

Cole’s bread isn’t as long as Philippe’s and is a little softer. Philippe’s provides a crustier bread that doesn’t have as much interior cushioning. (That may just be an optical illusion, however, that we’ll get to a little later.)

Advantage: Philippe’s – As long as a piece of bread isn’t stale, the crustier the better. That gives Philippe’s the advantage by a nose, but Cole’s bread is right there with Philippe’s.

04of 07

Meat

•••

The French dip is associated with beef, but the funny thing is that both of these restaurants offer different meat options. Cole’s provides pork, pastrami, turkey, and lamb in addition to beef. Philippe’s goes one better with pork, pastrami, turkey, lamb, and ham on top of beef. Here’s the thing: it doesn’t matter how many different types of meats are offered. Eating a French dip with anything other than beef is sacrilegious.

Cole’s offers you the option of Skinny Dip or a Big Dipper but anyone who goes with a Skinny Dip (half the size of the Big Dipper) is doing themselves a disservice. The meat is cooked perfectly with the bath of au jus that it’s cooked allowing the beef to get nice and soft. They certainly give you plenty of meat on your sandwich.

Philippe’s cooks their meat in a collection of au jus from all their meats and it’s quite juicy as well. There’s only one size of sandwich, but chances are you may go back for another if you don’t get a side.

Advantage: Cole’s – There’s slightly more meat on the sandwich at Cole’s vs. at Philippe’s. The beef at Cole’s also had a little more flavor to it, but as with the bread, it’s a very close call.

05of 07

Au Jus

•••

The reason a French dip is a French dip is because of the au jus. The whole point of the sandwich is to dip it the sandwich into the meat juice that the meat itself had been cooked in.

Cole’s gives you a bowl of au jus with your sandwich allowing you to dip it yourself. The au jus is very flavorful like you want to take a bath in it. It’s a little salty, but that works perfectly with the beef.

Philippe’s dips your sandwich for you in advance. They offer the option of “single-dip,” “double-dip,” or “wet.” It also has flavor, but you’re at the mercy of the French dip gods as to how it’s given to you based on your option. This also relates to the thickness of the bread. We’re really not sure how thick Philippe’s bread is because they dip it for you. It’s seemingly not as thick as Cole’s, but we’ll never know for sure.

Advantage: Cole’s — Sometimes you want a little more au jus with a certain bite. Sometimes you want to dip your French fries in the au jus. Part of the French dipexperience is dipping the sandwich yourself.

06of 07

Toppings & Condiments

•••

The classic French dip can be enjoyed with just the bread, the meat, and the au jus.

Cole’s offers Swiss, Sharp Cheddar, Pepper Jack, Goat, or Blue cheese with their French dip. (Swiss is a safe bet — it doesn’t overpower the sandwich.) You can also add Cole’s homemade atomic mustard. It has quite the kick, so you don’t want to overpower your sandwich with too much of that either. Every French dip also comes with an atomic pickle spear, which is great for of us who love pickles.

Philippe’s also offers cheese with the options of American, Swiss, Jack, Blue, or Cheddar. Philippe’s has their own hot mustard as well, which isn’t as hot as Cole’s but has the same warning with adding too much of it.

Advantage: Cole’s — The mustard brings everything together. It’s not a requirement, but certainly, a worthwhile addition as the kick starts your mouth off right before the au jus hits the palette. The addition of the pickle doesn’t hurt either.

07of 07

Final Verdict

•••

Both sandwiches are worth enjoying when visiting Los Angeles. You may even decide to favor one on a given day depending on your preferences in general or what you’re in the mood for on that day. Many have their opinion on what’s the best and it seems to be a debate that goes on and on. But there can only be one winner…

Advantage: Cole’s — Part of it is the ambiance, but at the end of the day, Cole’s wins for its sandwich. You get a little more meat and you get to dip your own French dip, which is very important. Maybe the bread is slightly inferior, but it’s not enough to have Phillipe’s overcome Cole’s advantage in all the other areas. The pickle and mustard put things over the top. So if you can only choose one, head to Cole’s. You won’t regret it.

#California #California Cruise #California guide #California places #Cole's vs. Philippe's #cruise #guide #LA's French Dip Sandwich Smackdown #LA's French Dip Sandwich Smackdown - Cole's vs. Philippe's #places

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cucinacarmela-blog · 7 years

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Instant Pot Beef and Cheddar Sandwiches

New Post has been published on https://cucinacarmela.com/instant-pot-beef-and-cheddar-sandwiches/

Instant Pot Beef and Cheddar Sandwiches

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Instant Pot Beef and Cheddar Sandwiches–the easiest recipe to make ever. With only 5 ingredients total (beef, broth, onion soup mix, cheddar and sandwich buns) you may be thinking that this recipe is just too easy to taste good. Well, you’re wrong 🙂 The flavor is amazing and your family will be asking for seconds.

Get the SLOW COOKER version of this recipe

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Instant Pot Beef and Cheddar Sandwiches

These types of recipes are why I love the Instant Pot. It’s magical isn’t it? You can take a beef chuck roast and put it in the pot with some broth and onion soup mix and come back to it an hour later and it’s magically the most flavorful and tender beef ever. Grab a few sandwich buns and toast them under the broiler and then pile on the beef and shredded cheddar cheese. Boom! That’s dinner.

This recipe for Instant Pot beef and cheddar sandwiches would all be perfect for serving a large crowd, like at a family reunion. Just get a couple pressure cookers going with a large cut of beef and then buy some slider buns. You won’t have to slave all day to have a great dinner. I hope you’ll try this recipe soon!

Try these other super fast and easy beef instant pot recipes…

Instant Pot Mississippi Roast–with just a handful of ingredients and an hour in the Instant Pot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for. The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich.

Instant Pot Beef Gyros–Tender pieces of beef with soft onions, juicy tomatoes, crisp lettuce, creamy cucumber yogurt sauce all wrapped up in soft, melt in your mouth pita bread. The beef is cooked until tender in your electric pressure cooker in less than an hour.

Instant Pot French Onion French Dip Sandwiches–The French dip sandwich is a hot beef sandwich consisting of tender thin slices of beef layered a long white French roll that is dipped into a flavorful sauce made from the pan juices. It is a staple at any diner in America. My recipe is a mash-up between French Onion Soup and the French Dip Sandwich. Soft onions are piled along with the beef and cheese on a crusty roll.

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What Pressure Cooker Did You Use?

To make Instant Pot beef and cheddar sandwiches I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Get notified of all my new recipes by signing up below. This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.

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Instant Pot Beef and Cheddar Sandwiches

Description

The easiest recipe to make ever. With only 5 ingredients total (beef, broth, onion soup mix, cheddar and sandwich buns) you may be thinking that this recipe is just too easy to taste good. Well, you’re wrong 🙂 The flavor is amazing and your family will be asking for seconds.

Ingredients

2 lbs beef chuck roast

1 package dry onion soup

2 cups beef broth

1 1/2 cups shredded sharp cheddar

6 sandwich buns

Instructions

Cut the roast in half and place in the Instant Pot. Sprinkle the onion soup on top. Pour in the broth.

Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual pressure cook button to 60 minutes.

Allow the pressure to release naturally for up to 20 minutes and then move the valve to venting to remove any remaining pressure. This natural release is what’s going to make the beef so tender.

Remove the lid and place beef on a cutting board. Shred. Return shredded meat to juices in the pot.

Under the broiler, toast the buns. Pile beef on top of the buns and then top with 1/4 cup of cheddar on each one. Place under the broiler for one more minute, until cheddar is melted.

Serve and enjoy!

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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cookingawe · 7 years

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Instant Pot Beef and Cheddar Sandwiches

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Instant Pot Beef and Cheddar Sandwiches

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Instant Pot Beef and Cheddar Sandwiches

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Instant Pot Beef and Cheddar Sandwiches

Description

Ingredients

2 lbs beef chuck roast

1 package dry onion soup

2 cups beef broth

1 1/2 cups shredded sharp cheddar

6 sandwich buns

Instructions

Cut the roast in half and place in the Instant Pot. Sprinkle the onion soup on top. Pour in the broth.

Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual pressure cook button to 60 minutes.

Allow the pressure to release naturally for up to 20 minutes and then move the valve to venting to remove any remaining pressure. This natural release is what’s going to make the beef so tender.

Remove the lid and place beef on a cutting board. Shred. Return shredded meat to juices in the pot.

Under the broiler, toast the buns. Pile beef on top of the buns and then top with 1/4 cup of cheddar on each one. Place under the broiler for one more minute, until cheddar is melted.

Serve and enjoy!

Pin this recipe for later!

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toddlazarski · 8 years

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Milwaukee’s Best Ethnic Eating Strips

Shepherd Express

“Try getting a reservation at Dorsia now!” implores Christian Bale as Patrick Bateman in American Psycho, before some tasteful profanities, and in the middle of raining bloody ax murder upon an unsuspecting Jared Leto. Dorsia, as it happens, is the name of the new restaurant taking over the lease of Mimma’s Cafe. Which means the longstanding pasta emporium, largely credited with establishing the neighborhood as a dining destination in the 80’s and a reminder of the quarter’s Italian heritage, is being replaced by a name inspired by every frat bro’s second favorite movie (behind only Boondock Saints). In the process, a classic, with a perfectly situated mid-strip spot, will join the likes of Cempazuchi, Bosley on Brady, the real Glorioso’s, and, soon, around-the-corner Trocadero, as victims of the mysterious restaurant death panel that might make a long time Milwaukee-observer ponder: what’s happened to Brady Street?

There’s still foot traffic, and really nothing to complain about at Easy Tyger or La Masa. But, looking around, seeing the Whole Foods-ification of Glorioso’s, the rock n’ roll rehash of Angelo’s Lounge, hearing the names of Sinatra-soundtracked Brady Street Sicilian joints of a longgone yesteryear - Cataldo’s, Tarantino’s, Joey’s, Giovanni’s - it’s hard not to get a little nostalgic for the old standby strip. Or, at the very least, the idea of the old standby strip: The kind of immigrant row with whiffs of an old country, like De Niro setting up shop in the Lower East Side in Part 2. With a sense of neighborhoody appetite buzz, single-item specialists, familial business secrets, and many dining options far from Jack’s American Pub (actual name). If you stick to the main drags of Milwaukee food now - monied Milwaukee St, hip KK, new and whitewashed ‘Tosa North Avenue - it’d be easy to wonder: Did such strips ever even exist?

It actually takes a bit of poking around the Milwaukee fringes, a bit more gas money. But a little searching can still yield little enclaves, unexpected bands, and classic ethnic eating cluster streets that really should be setting property values.

2nd and National

Yes, everybody knows about Walker’s Point - Milwaukee’s little Brooklyn. With tattoo-ed chefs and their fetishistic food and low rent former warehouses becoming small plate destinations. There’s Braise and the Noble. The great and nearly indistinguishable 3 M’s (Morel, Meraki, Movida). The friendly, delightfully-greasy, curd-crushing Camino. The delicious and miraculous melting pot that is still Steny’s. The old zapato comfort of Cielito Lindo. But what many may miss, maybe unless you happen to be lucky enough to occasionally await the 15 bus southbound on 1st and Bruce, is the confluence of cooking smells from the Walker’s Point Plaza that is a bit like walking through the halls of an overcrowded apartment building in Queens at supper time. Indian, Mexican, and Greek, side by side, wafting, offer a gastronomic cloud as stinkily delicious as possible. A little fish, some lamb, ghee, fry grease. Despite all the offerings - Cafe India, Taco Bandito, Gyro Palace - being just decent, it’s the American experiment come back to life. Plus, it’s part of a Mobil gas station lot, with a liquor store built right in. It’s actually a magically utilitarian corner, and a manifest of the truest kind of melting pot.

Layton Avenue

The proximity to the airport makes for apt appetite takeoffs - really toward all points. But one should start with Pho Hai Tuyet, a onetime fast food spot hastily rejiggered as a Vietnamese joint. There’s a bountiful menu, all kinds of pho, noodle and rice dishes, many dishes that start with the letter ‘X’. But there’s only one bahn mi, and only one necessary. It’s certainly the best sandwich of it’s kind, or maybe any kind, in Milwaukee. The big French bready beast is remarkably consistent, always put together with love and a liberal topping hand, with a subtle sauciness, gigantic fresh jalapeno slices, not too much carrot wedgery, and a garden of cilantro. It’s such a construct even mediocre meat would round out the package. Yet the bit-sized pork scrags are always tender, moist, indefinably, piggily perfect every time. Kim’s Thai applies near the same care to chicken. Curries and fried rice dishes abound here, with customized spice levels, and careful crisp all around. But it’s the house specialty - chicken wings stuffed with minced chicken, vegetables, noodles and cilantro, that defies reason with good taste. Or maybe vice versa. Also down the block are Bangkok House, Ramallah Grille, Pho Cali, etc, seemingly for good measure, for helping prove the hypothesis that the best food in most towns resides within a tortilla’s toss of the airport.

There’s Oakland Gyros for something completely different, the greasy standby at once a reminder of college drunken munchies, and, something still exotically Mediterranean. Or, at the same end of the caloric spectrum, but of a time continuum so different it feels cultural, is Nite Owl. It’s a burger joint comfortably situated somewhere between early Eisenhower and American Graffiti, all grease and meaty, onion-y, soft white bun satisfaction. A bit closer to the here and now is Martino’s, the only even semi-legitimate offerer of Chicago’s every-corner Italian Beef sandwich. Like embracing a fear of flying, it’s important to remember you only live once, so, get it dipped - the entire beef and pepper and mozz brick quick-bathed in au jus, then appearing like a glistening meat sponge on your tray. As long as you’re this far off any kind of sensible diet wagon, why not embrace the buttery gluttony of our very own Culver’s? No matter how far your appetite travels, it’s nice to know you can still go home again. And home tastes like stomach-regret - but the worth-it, Grandma’s-griddle kind.

South 27th Street

You wouldn’t think it, what with the car dealerships and wide boulevard of suburban traffic and glaring hints of Chili’s country, but from Grange-ish down to College, behind the 27th Street scenes exists a lamb-scented mini Middle Eastern row. Al-Yousef boasts two massive spinning shawarma's, a sizzling flattop, and subsequent smells of a back alley food bazaar. The beef kofta kebab is a saucy, spicy Turkish sort of burrito, chock with garlic-y meat, pungent juices, snappy vegetables, and thai hot sauce, the whole thing grilled for good measure and impossible to leave the parking lot without tearing through the butcher paper for. Then there’s Holy Land, with arguably the best hummus in town, and falafel reminiscent of street cart-Istanbul. Amanah Food Market is the spot for Arabic bread and hookah and tobacco needs. And, again, of course, kebabs. If you’re looking to go further, much further, east, you’re already right there. Pho Viet yields massive bowls of luxuriant pho. Or you can get adventurous in your own kitchen. Pacific Produce is next door, and provides the refrigerator-list necessities: rambutan, durian, jackfruit, dragonfruit, frozen frog, duck heads, duck eggs, and, yes, if you want to be boring, fresh fish.

13th & Oklahoma

It says it all that this humble Morgandale strip could lose so much and still offer everything. Recently departed is Christie’s, Jason Christie packing his bags for sunnier pastures, bringing with him meal memories from a place that was nothing short of a miracle of corner bar, mom-is-cooking charm. Also gone are the best asada tacos in town from Los Altos de Jalisco, in the sadly shuttered Mi Super Foods.

But what remains makes amends in quality and quantity. JC Kings, a solid but jokingly-painted taqueria, is maybe most distinct for its ability to combine delicious and disgusting within just a single bite. Try a half, or really a quarter, of any of the gluttonous torta breeds that marry the likes of ham, mozzarrella, pineapple, or, maybe chicken, chorizo, and hot dog? If such a meat massacre isn’t for you, just walk a few blocks north or south. Tortilleria El Sol brings a similar vein of bang for your buck, with massive sacks of delicate corn tortillas for at-home taco forays. Going the other way, El Tucanazo may remain quiet king of that elusive ‘authentic’ label - the colorful counter-and-three-table joint offering a deep menu of rich sauces, tender meat, and enough character that a native of the Mexican state of Hidalgo told us it’s the spot that most reminds of home. There’s also Taqueria Arandas, Mexican run-of-the-mill in the best sense - comforting and bustling, with piping, grease-saturated and cilantro-popped tacos, lots of perfect bases for that ubiquitous southside Milwaukee sauce that is the creamy jalapeno emulsification. When you realize the amount of protein herein, know that Bombay Sweets can level out the most stubborn of no-fun diets, offering strictly vegetarian Indian fare. Two kinds of saag can distract from lack of meat.

Silver City

The most concentrated sliver on the list, Silver City lets you go from Thai Bar Bar-B-Que, with impossibly juicy chicken, meatballs, curries, volcano sauce spice, Milwaukee’s best pho bowls of deep mid-winter comfort, to Fiesta Garibaldi’s Chicken Palace - in just a block’s time. The latter is a shabby, corner, yellow-coated Mexican fast-food joint, with a logo bearing slight resemblance to Gus’ Pollos Hermanos in Breaking Bad. Not the spot you’d expect one of the only salsa bars in town, with five distinct varieties and three chopped pepper and onion options. Chicken is the namesake protein specialty, and it’s offered every way. But the most intriguing delivery option is the tlayuda, essentially, a Mexican pizza, not readily found about town, here folded up in it’s own crisped, crunchy flat bread crust, with melty cheese, avocado and every tangible south of the border satisfaction Taco Bell looks like it has on commercials when you’re drunk. Wash it all down with a mangonada, and wonder why you’ve never heard that word before. Or how beautiful it is to combine mango sorbet with tamarind sauce, lime, and spicy chilli powder.

For the less pepper-inclined, there’s the Puerto Rican La Isla across the street. But the area is most notably Asian forward. Along with Thai BBQ is Thai Lotus, Bamboo, Vientiane. Instead of your usual crab rangoon, these are the spots to try duck, to try lad, to try larb. Speaking of which, there may be no greater gastronomical disparity than the off-putting sound (aka ‘larp’, aka ‘laab’), unappealing description (it’s meat salad), and the delicious reality. The national dish of Laos busts with cilantro, mint, lime, green onions, and big spice. And, at Vientiane at least, tripe.

When it’s all over, let the friendly blues joint Mamie’s offer up a domestic brew as digestif. Or, right your Shanghai-ed intestinal ship with a three-buck cheeseburger.

Lincoln Avenue

It’s almost too much: between 5th and 20th a gritty narrow strip deliciously echoes San Francisco’s Mission, Chicago’s Pilsen or Little Village, and at once boasts the carnitas and top notch salsas of Don Lucho; the maritime aesthetic lunacy and seafood fare of both Fiesta Garibaldi and La Canoa; the massively comforting papusas of El Salvador; porky takeout Cuban sandwiches from El Rincon Criollo; the old school, family-style Mexican diner and professional Mariachi-style karaoke singers at Tres Hermanos; the churro, bollillo and holiday-time tamales of Lopez Bakery; another Arandas location; another La Salsa location; the occasional food truck or two. At 20th, where you’d hope to maybe arrive at some sort of Pepto dealership, you’ll only find the best of them all, El Tsunami. The tiny new spot with the open kitchen slings some of the deepest salsas, maybe the juiciest pastor, the most consummate of Mexican grandmother sauces - Veracruzana, diabla, mojo de ajo. Get any on a whole snapper, filet, shrimp, octopus. Then just sit and spoon the fallout with chips, as the waitress take a carcass away, and you await a stomach-settling horchata to go, giving thanks to be part of the country not so inexplicably afraid of the other.

Like all good food tours, this is the one to leave an open mind pondering, maybe recalibrating pending and future real estate searches. Or at least it’s a happy, non-healthy, full-gut reminder that it’s fine to leave Brady and the bunch, for the usual drags to become, to un-become, to re-become, what they may. The curious and inspired can alway drive a few blocks west, get out of normal routes and big-deal new openings, embrace the other side of the wall, and the real buffet of options available.

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fortunecookielife · 8 years

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Italian Beef is a hot, rich., beef delicacy that would put any deli sandwich to shame. With its tender beef that melts in your mouth topped with Provolone cheese. Add a kick of banana and jalapeno peppers all on a buttered, hot, crispy piece of french bread this sandwich is sure to please any crowd that comes around.

Ingredients

Roast ( I used Roast Eye of Round)

2 Celery stalks

2 Carrots

1 medium onion

Salt

Pepper

Oil ( You can use any oil I chose Vegetable and if you want to make it fancy use clarified butter.)

Beef Bouillon

Butter

French Bread

Provolone Cheese

Jalapeno Peppers

Banana Peppers

Making the Mira Pau

Add 1 quart of water to a saucepan and add medium diced celery, carrots, and onion to the water and bring water to a boil. Once the water is boiling turn heat to medium low and simmer anywhere from 2 to 6 hours. The longer the simmer the more concentrated it becomes. By letting the Mira Pau sit longer this makes it thicker and the flavor is more intense. Once you have simmered your Mira Pau to the desired consistency drain the vegetables out of the liquid and place the vegetables in a container for later and put the water back into the saucepan. Add 2 tsp. of Beef Bouillon to the water to make a stock and set aside to use for the Au Jus.

Prepping and cooking the roast

Pre-heat your oven to 300 degrees. Trim the silver skin to prepare the roast for braising. After you have trimmed your roast cut the roast in half and make sure to salt and pepper both parts and both sides of the roast. Warm your burner to medium-high heat and add some oil to your pan. A good pan to use is a cast iron pan because it holds heat well and can be used for blackening. Next place each half of the roast in the pan. Once the roast is in the pan move it a little to release it from the pan so that it keeps from sticking. Make sure to deglaze your pan after you have browned your roast.

After you have braised your roast take your vegetables from the Mira Pau that you prepped earlier and place them in a medium-sized pan. Place you roast on top of your vegetables. Pour in 1 cup of the stock that you saved earlier into the pan with the meat and vegetables. Cover the pan with foil and place it in the oven for 5 hours the temperature of the roast should 165 to 190 depending on how firm you want your meat.

Au Jus

Deglaze the pan that you used earlier for the roast with some stock and empty the contents into the saucepan. Simmer the Au Jus to reduce slightly season with salt and pepper. You may also skim any fat off of the top of the sauce.

French Bread

Pre-heat your oven to 375 degrees. Slice the French bread in half and make sure to butter each half of the bread. Once the bread has been buttered place in the oven for 10-12 minutes. After the bread has been in the oven take it out and place your sliced roast on the bottom half of the bread. Next layer Provolone Cheese and lastly top with jalapenos and banana peppers. Put the bottom half of the bread with the toppings back in the oven and bake for another 5 to 6 minutes till the cheese has melted. Make sure to only bake the bottom portion of the bread a second time and to leave the top portion out.

This sandwich is sure to be a show-stopper. It takes the flavor to a whole new level and will be the talk of the whole evening. Not only is the sandwich alone delectable but pair it with the made from scratch Au Jus dipping sauce and you instantly will be hooked.

By far one of the best hot sandwiches around. Italian Beef is a hot, rich., beef delicacy that would put any deli sandwich to shame. With its tender beef that melts in your mouth topped with Provolone cheese.

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