Good Food
Nothing upsetting about these sandwich riffs
What do you get when you cross an irreverent wordsmith with a curious and opinionated chef? Tyler Kord . Kord’s No. 7 sub shops in Fort Greene, Brooklyn have closed. But his book, “ A Super Upsetting Cookbook About Sandwiches ,” lives on.
By Evan Kleiman • • 1 min readWhat do you get when you cross an irreverent wordsmith with a curious and opinionated chef? Tyler Kord. Kord’s No. 7 sub shops in Fort Greene, Brooklyn have closed. But his book, “A Super Upsetting Cookbook About Sandwiches,” lives on. He discusses his meat alternative made with equal parts seitan and broccoli, the vegetable he wants to eat the most. After 10 years, No. 7 has made its last sub, but you can make Kord’s hilarious patty melt recipe found on the Good Food blog.
With Korean brines and “pico de lettuce,” Tyler Kord offers riffs in “A Super Upsetting Cookbook About Sandwiches.” Photo courtesy of Clarkson Potter.
The full episode
3 of 6
White bread, sandwiches, masa, tacos- 0:00A brief social history of white bread
- 10:46The greatest thing since sliced bread? The grilled cheese sandwich
- 16:33Nothing upsetting about these sandwich riffsYou’re reading this
- 29:15What goes into an ‘Evan Kleiman’ or ‘Ira Glass’ sandwich at LA’s Wax Paper?
- 37:38Modern masa: the foundation of every good corn tortilla
- 47:27America’s regional tacos, from Cajun to crispy hardshell
The full episode
3 of 6White bread, sandwiches, masa, tacos- 0:00A brief social history of white bread
- 10:46The greatest thing since sliced bread? The grilled cheese sandwich
- 16:33Nothing upsetting about these sandwich riffsYou’re reading this
- 29:15What goes into an ‘Evan Kleiman’ or ‘Ira Glass’ sandwich at LA’s Wax Paper?
- 37:38Modern masa: the foundation of every good corn tortilla
- 47:27America’s regional tacos, from Cajun to crispy hardshell