“…The hell is wrong with your taste buds?”
~AFFotD’s Resident Food Critic
St. Louis. We don’t ever really know how to talk about the second largest city in the state of Missouri. For a time in the 1800s, it appeared that St. Louis, and not Chicago, would grow into the main population center of the Midwest, but the city’s leaders actively fought against the proliferation of railroads and greatly stunted its growth during the largest population boon the area would ever see. Still, it’s by no means a small town—while the population of 300,000 ranks it as the 58th largest city in the nation, the whole metro area has nearly three million residents, good enough for the 19th largest market in the nation. Hell, they’re big enough to warrant a good hockey team, a usually not that good football team, and a baseball team filled with the most frustratingly smug fans in all of the nation. They’re a real city, and honestly it’s kind of condescending of us to spend so much effort trying to bring that point home.
St. Louis has culture, is what we’re saying—you could probably argue that they have more regionally specific cultural touchstones than most similarly sized cities, but that might be us giving the Arch too much credit. And where there is culture, there is food. And in St. Louis’s case, where there’s food…well, things get weird. We’ve talked about it before in passing, but we’re going to go into some more detail for you, because so far, in our extensive search for weird food in America, St. Louis has the title of…
St. Louis: America’s Weirdest Culinary City
Posted in Strange Foods
Tagged America, Barbeque, BBQ, Blizzard, Concrete, Crispy Snoots, Dairy Queen, Gerber Sandwich, Gooey Butter Cake, Imo's, Milkshake, Open Faced Sandwich, Prosperity Sandwich, Provel, Slinger, St. Louis, St. Louis BBQ, St. Louis Cuisine, St. Louis-style pizza, St. Paul Sandwich, Ted Drewes, Toasted Ravioli, Weird Food
“There can’t be that many distinct open faced sandwiches out there, right? Right? Why are you guys so mad, Research Department?”
~AFFotD Editor-in-Chief Johnny Roosevelt
We’ve started on a journey here at America Fun Fact of the Day. A journey to learn way more than we need to about sandwiches. So far, we’ve covered classic and traditional sandwiches ranging from the BLT to the PB&J to a bunch that actually have full names that can be spelled out. We’re on the third of eight articles on the subject, because someone once told us that you can never write too much about sandwiches, and we’re looking to expose him as the filthy fucking liar that he is. Which brings us to a specific genre of sandwich that often gets overlooked—the open faced sandwich. Really, this concept predates the actual sandwich, and some might take issue with a single slice of bread covered with additional food items being called a sandwich, to which we’d say you need to find more interesting things to have strong opinions of.
Open sandwiches appear everywhere, from the Scandinavian Smørbrød to the Russian buterbrod. Okay, we just copy and pasted those, apparently a Norwegian open sandwich just takes a piece of buttered bread and puts “whatever the fuck you want…meat? Smoked fish? Sure” on top, while buterbrod is just tomatoes and sprat on bread which is exactly as depressing as we’d expect from Russia’s contribution to this genre of food.
That said, there are numerous American-created open faced sandwiches. Most are served hot, and are the ideal American mix of delicious and actively trying to shorten our lifespan. We can get behind of those, so let’s talk about how America knows how to do open faced sandwiches the right way. Hah, Russia. Fucking sprat. You guys are the worst.
American Sandwich Series: Open faced Sandwiches of America
Posted in America's Best Foods, America's Culinary Treats, The American Sandwich Series
Tagged America, American Sandwich Series, Bacon, Beef Manhattan, cheese Dream, Eggs Benedict, Field's Special, Gerber Sandwich, Horseshoe Sandwich, Hot Brown, Hot Hamburger Plate, Kentucky Hot Brown, Marshall Field's, Open Faced Sandwich, Sandwich, sandwiches, Turkey Devonshire, Welsh Rarebit