Wednesday, May 13, 2009

Episode 81: How to Make a Hot Brown

Seriously, it's not dirty - it's a sandwich. I meant to post this a couple of weeks ago during Kentucky Derby week, but I didn't want to post it so close to the fried bologna one because you might get the wrong idea about my eating habits. Which are above reproach, FYI.

Hot browns are like my third favorite food. Let's talk about that, the difference between food and ingredients. For example, tomatoes. Tomatoes are not food. Tomatoes are ingredients. If you slice them up and put them on a lovely BLT, well, then now you have some food. The same with eggs. An egg alone is just a dumb old ingredient that came out of a chicken. But if you whip it up into a chocolate souffle, well ta-da! Food!

Actually, I don't really know if hot browns are my number three food because I can't think what the two above it might be. But I hesitate to say hot browns are number one because I might think of something I like better later.

Anyway, the hot brown. Do they have them up north? They originated in Louisville and Kentucky was a Yankee state but people forget that all the time and I think of the hot brown as pretty southern. The only place you can get them here are those little old lady tearooms where they have Victorian needlepointed chairs and lacy window curtains and they're only open from like 11 until 1. So getting one these days isn't very easy. But it's worth it!

You know, if you type the words "hot brown" enough, it does start to sound a little dirty, like something my father might say. "I'm going to the bathroom to make a hot brown." I guess that's why they're #3. Because if I made them #1 or #2, it would seem even dirtier and I could probably never eat one again.

1 comment:

adam said...


Some mutual friends turned me onto your illustrations. I believe they are friends of your parents, or their parents are friends with your parents know how it goes. Anyway, I'd love to commission you to do some instructionals for my Steak Rub ( Let me know if your interested, I'd be happy to send you some. Adam