Friday, April 23, 2010

The Best Invention Ever!

The Sandwich
Check It Out !

Some of these are distinguished primarily by the bread or method of preparation, rather than the filling.
  • Bacon sandwich (UK) sandwich made from strips of bacon
  • Banh Mi (Vietnam) pickled carrots and daikon, meats and fillings on a baguette
  • Barros Jarpa (Chile) melted cheese and fried ham
  • Barros Luco (Chile) melted cheese and thin fried beef
  • Bauru (Brazil) melted cheese and roast beef
  • Beef on weck (USA, Buffalo) roast beef and horseradish on a Kaiser roll topped with pretzel salt and caraway seeds
  • BLT (UK/USA) bacon, lettuce, and tomato
  • Bocadillo (ES) sliced bread with a wide variety of ingredients
  • Breakfast Roll (UK/Ireland) meats, butter and sauces on a bread roll
  • Breville (UK, Australia, South Africa) A sealed toasted sandwich made in a specially designed sandwich toaster.
  • Bun Kabab (Pakistan) spicy patty, onions, and chutney on a bun
  • Butterbrot (Germany) buttered bread
  • California Club sandwich (USA, California) turkey, avocado, lettuce, and tomato
  • Caprese (Italy) mozzarella, tomato, fresh basil
  • Cheesesteak (USA, Philadelphia) sandwich made from strips of steak and cheese, sometimes with peppers and onions
  • Chimichurris (Dominican Republic) a sandwich made from pork, beef, and sometimes chicken with mayonnaise/ketchup sauce
  • Chip butty (UK) chips (French fries)
  • Chivito (Uruguay) steak, ham, and cheese
  • Choripán (Argentina/Uruguay/Chile) grilled chorizo
  • Club sandwich (USA) turkey, bacon, lettuce, and tomato
  • Crisp sandwich (Global) uses crisps/potato chips
  • Croque-monsieur (France) ham and cheese
  • Cuban sandwich (Cuba/South Florida) ham, Swiss cheese, pickled peppers, and roasted pork
  • Cucumber sandwich (England) cucumber between two thin slices of crustless, lightly buttered white bread
  • Dagwood (USA) distinguished by size more than contents
  • Döner kebab (Turkey) doner kebab served in pita bread or half of a loaf of bread
  • Elvis sandwich (USA) fried sandwich containing peanut butter, bananas, and bacon
  • Fat Sandwich (USA) on over-sized submarine sandwich filled with an array of different foods
  • Fluffernutter (USA, New England), combination of peanut butter and marshmallow
  • Francesinha (Portugal) made with wet-cured ham, linguiça, other sausages and meat, covered with melted cheese and beer sauce
  • Grilled cheese (USA/British Commonwealth (as Cheese Toastie)) fried or broiled sandwich consisting of melted cheese between slices of buttered bread.
  • Godfather (USA) capicola, spicy ham, salami, lettuce, hot peppers, onions
  • Hamburger (USA) ground meat patty in a round bun
  • Horseshoe (USA, Springfield, IL) an open sandwich topped with French fries and cheese sauce
  • Hot Brown (USA, Kentucky) open-face sandwich of meat, Mornay sauce or cheese
  • Hot dog (Germany, USA) Frankfurter (beef-based) or Wiener (pork-based) sausage in a bun shaped specifically to contain a hot dog, either top-loading, popular in New England, or side-loading
  • Italian beef (USA, Chicago) thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll
  • Melt sandwichTuna meltPatty melt, etc.—filling includes melted cheese
  • Monte Cristo (USA) a fried ham and/or turkey sandwich
  • Mother-in-law (Chicago area) fast food staple that features a Mississippi tamale in a hot dog bun and smothered with chili
  • Muffuletta (New Orleans) based on Sicilian bread
  • Panini (Italy) salami, ham, cheese, mortadella or other food on a ciabatta
  • Pastrami on rye (USA) Classic of the Jewish deli
  • Peanut butter and jelly (North America)
  • Ploughmans (UK) sandwich compromising of cheese, pickle, tomato, lettuce and onion
  • Printzesa (Bulgaria) slice of bread with ground pork/veal, kashkavalfeta or combination and broiled
  • Porilainen (Finland) a bread with thick slice of sausage
  • Rachel (USA) also referred to as the "Turkey Reuben"; coleslaw with Swiss cheese, 1000 Island or Russian dressing, and sliced turkey
  • Reuben (USA) sauerkraut with Swiss cheese, 1000 Island or Russian dressing, and corned beef or pastrami
  • Roti john (Singapore/Malaysia) omelette sandwich
  • Roast Beef (USA/France) made with roast beef, tomatoes, lettuce, cheese, mayo, or ketchup
  • Sandwich loaf (USA) a large multi-layer sandwich made to look like a cake
  • Sandwiches de miga (Argentina) tea-time sandwiches on crust-less white bread
  • Shawarma (Middle East) shaved lamb, goat, and/or turkey, rolled inside a taboon bread
  • Smoked Meat (Quebec, Canada)
  • Slopper (USA) hamburger smothered in red or green chile
  • Sloppy Joe (USA) based on ground beef and flavorings
  • Smörgåstårta (Sweden) variety of "sandwich cake"
  • Steak Sandwich (Australia) containing a small fried fillet steak, lettuce, tomato, fried onion and barbecue sauce, generally toasted and sold at traditional snack bars.
  • Steamed Sandwich (USA) Kentucky
  • Submarine (USA) also known as sub, grinder, hero, hoagie, Italian sandwich, po' boy, wedge, zep, torpedo or roll
  • Strammer Max (Germany) a hot sandwich, sometimes with side food; regionally a pub food without bread
  • Tea sandwich Small sandwiches for afternoon tea
  • Tramezzino (Italy) tea sandwich
  • Torta (Mexico) various ingredients on a crusty roll
  • Vada Pav (India) Buns smothered with mint, green chilli and tamarind chutney - stuffed with crispy mashed potato dumplings seasoned with mustard seeds and coriander.
  • Vegemite (Australia) butter and vegemite often with slices of cheese
  • Wurstbrot (Germany) sliced sausage on bread
Teapots. .. . . .some times I wish I drank tea so I could enjoy them to their fullest extent. . .
A very complicated piece, and easily unappreciated one to the untrained or inexperienced person.
Here are a few awaiting the kiln.

Thursday, April 22, 2010

Looks better with good lighting.
Check this out. Porcelain, hope it doesn't look like a taco after the firing.

Friday, April 16, 2010

My day has come and gone. .

I had an assignment to do a slide presentation of my work to my fellow grads and immediately following they were to come to the studio and critique my work. Well my day has come and gone  . . . and I have to say that I tend to get a little nervous. Everything went well. It is what it is. The point of the exercise was to help us as grads to prepare for situations that are inevitably in our futures. I was given a lot of good suggestions! Things that needed brought to my attention, that I wouldn't be able to fully grasp without an outside party. I've heard it said that honesty is the best policy and I think that's the truth. I've tried to be honest in all my public talks, and I think that is what helps me through. It's the reminder in the back of my mind that if I'm telling the truth I can answer any question thrown at me. So I'll never get tripped up in my true intentions, at least once I reach some conclusions from all this self analysis. Thanks to all those who have helped me on my journey so far.

Monday, April 5, 2010

This is an updated picture of the bust I'm working on.
Slow and steady wins the race!

And here's a picture of some guy with some weird thing on his head, I just don't understand what goes on in the heads of the kids these days! I think it's all that darn rock and roll!

Here is a sketch I made during one of our classes. People have a hard time sitting still these days, so when the opportunity arises, I sketch.