For dinner I shaved slices off my leftover roast to make Cuban sandwiches. I split a big hunk of French bread and slathered mayo and bright yellow mustard on each side. Then I layered on the roast, swiss cheese, kosher dill pickle slices, and some ham. Everything was very thinly sliced. I'm not sure why, but the thinly sliced part is crucial. Then I buttered the outside of the loaf and pressed it between these two heavy pans. I cooked this on the stovetop for a few minutes and then let if finish in a 450 degree oven (in which there were some frozen "fries" crisping up; we're not too good for a little Ore Ida now and then around here and if this is to be an honest blog--and what other kind would you want?--I must not keep such details from you). Apparently these Cubans are all the rage in Miami. They're good in Milwaukee, too.
The Ore Ida spuds bring to mind other "bad" things I really like: white bread, iceberg lettuce, Hidden Valley Ranch dressing, Miller Genuine Draft, Ritz crackers, anything made by Pepperidge Farm, Billy Joel's "Honesty," John Denver's "Annie's Song," early Chicago, Howard Stern on E!, teen movies like Can't Hardly Wait and She's All That. Another candidate: a new magazine I picked up today with a certain food celeb smiling on the cover and wearing a t-shirt that reads "YUM-O!"
Ok, I'm turning the pages of the mag and on p.14 I find a glossary of the celeb's Rachael-isms.
Yum-O!Oh god, I feel dirty.
I say this if something is so good that "yum" just isn't enough of an exclamation. The accent is on the "O" as in, "Oh! That is so good!"