THE FESTIVAL SPECIAL chicken + avocado + nectarine + onion sprouts

So I just worked this music festival in Toronto this weekend, Field Trip music fest

THE WEEKEND CLUB pulled chicken + bacon + peameal bacon + guac!

I got 99 problems... and I'm trying to mask each one with a layer of this sandwich. And I think I'm like 96 layers short. 

Seriously though. Yesterday, I confessed to my new roommate that I've been pilfering his peanut butter, so the next jar was on me. His response? "That's ok, I'm post-food. I'm doing Soylent now." Like WTF? This, coming from the guy who makes his own kimchi. I know he's probly not serious about doing it longterm, but you literally couldn't pay me to not eat, and enjoy food. Sometimes, that's all I have. 

"But what if it was cheap, fast, and you never had to worry about nutrition again?" 

"Well, I can tell you, nutrition is barely in the top 5 reasons of why I cook food." 

"Well what if you knew you could end world hunger, but it only worked if everyone was on Soylent?" 

"Well. Well... well, I guess I'd probably be one of those assholes with a front lawn farm, and trading butter on the black market."

THE NO SOUP, AND SANDWICH bacon + potato + manchego + leek

I can't eat gluten. It's a bummer, but honestly, I'm over it. I rarely miss it, or think about it these days. I'm really happy with what I eat, though it is sometimes hard to pick a restaurant, but in Toronto, not really. The major bummer for me is beer, because there are countless amazing kraft breweries around Toronto, whose beer I would love to be enjoying. The other major downside, is I feel like there's a big lack of bread diversity on this blog now! I used to love featuring different types of bread. My dad's poppyseed and onion sourdough, a nice rye bun, an eggy challah, fucking BAGELS. I never really got around to croissants while I had the chance. 

Anyway, I find I'm at my most creative when I'm just working out of necessity. I'm out of bread, and I want to make a post, so I decided to just get resourceful. Here's my take on something that still totally counts as a "sandwich". But the name is a reference to how to me, these ingredients suggest more a deconstructed soup than anything.

the chicken and egg (and bacon!)

Straight up, eating this sandwich makes me feel like I woke up in a farmhouse. Also makes me feel like I must hate chickens if I want to eat them every which way. SO GOOD.

For realsies though, big thank you to every hard working farmer who put their love into what they do to make possible the most scrumptious breakfast sandwich.

The Isemanburger

It's about time this blog got some MEAT.

I'm always intrigued when a restaurant has a namesake on the menu. It means they're repping it as their best offering, and in the case of a burger, it's the way they think it's best served. The way that has the staying power to anchor that menu, something people tell their friends about, and can keep coming back for for years. I wouldn't say I'm huge into burgers or anything, but a few weeks ago, when I had some friends visiting, they were positively salivating for a burger one afternoon. I scoured around the great selection of kraft restaurants in this restauro-centric neighbourhood I live in, and it turned out, the closest one had a burger on the menu, only one, and it was the item given the honour of carrying the restaurant's namesake. And furthermore, it was the tastiest sounding burger on offer. We went. We ordered 3 of the same. We ate. We collapsed in a pleasure-and-rendered-fat-dazed stupor. I won't tell you what was in it, because I don't want to upstage this post, but I'll share that later that week, I couldn't get the burger out of my mind. I went back, but alas, they are closed on Mondays, so I thought it best to march over to a burger-specific joint. Nice, local, well-fed, ethical meat, done as many ways as one could want to chose from, and they too, had a namesake burger. And as it happened, that was the burger with all the with-all that I most wanted. And it was good. So the week after that, I still couldn't shake this hankering for burgers. I decided to get a few patties at the local organic farmer's market near me, and make a signature burger of my own. This is the way I find myself topping a burger every time I make them. I just don't think there's a better way to serve a burger. So voilà, THE ISEMANBURGER.