This time with pasta! What?!

Yes, it's that time again where we take a fond look back at the week that was. Well, at least from a Sandwiches of History, In The Chips with Barry, and Barry is Cooking Again perspective, anyway.

While none of the sandwiches last week were bin-worthy, there were a few kinda wacky ones. And honestly, one of the best In The Chips with Barry weeks flavor-wise that has ever happened. Oh, and then I made a very tasty pasta dish from Chef Nini Nguyen that I had bookmarked for far too long.

Check it out!

“Dame Curtsey’s” Book of Salads, Sandwiches and Beverages

Monday, August 3, 2026
Rating: 5 1/2
Plus up™(s): BBQ Sauce
Plussed up rating: 6

Ordinarily, I'd assume that the name of this sandwich was an example of exoticism by a non-American recipe author. But nope, this one here was from America. Not sure how ham, pickle, dry mustard, and butter constituted an "American" sandwich in 1915 but here we are. Plussed it up with a little smoky sweet BBQ sauce that helped bring it to life a little more.

Woman’s Home Companion Cook Book

Tuesday, August 4, 2026
Rating: 6
Plus up™(s): Slice of tomato and dry miso powder
Plussed up rating: 7

Another vexing sandwich recipe. It had two layers and two fillings. Yet the recipe made way too much chicken salad than would fit onto one sandwich. And very little mushroom filling. Sometimes an addition layer of bread helps separate the flavors just long enough and is helpful. Here? Not so much. Still, it wasn't bad. Especially after plussing it up with a slice of tomato and some dry miso powder (which, admittedly, is spendy. other hand it is concentrated so you don't use a lot at once).

Home Cookin' with Dave's Mom

Wednesday, August 5, 2026
Rating: 6 1/2
Plus up™(s): Dill pickle relish
Plussed up rating: 7 1/2

I used to watch David Letterman religiously back in the day. So, when someone pointed out this recipe, you know I had to do it. A solid boloney sandwich (very grateful the boloney was fried first). I liked the addition of the tomato. Since a bologna pretty much tastes like a flat hot dog, I went with the natural plus up of dill pickle relish. Oh, and the difference between bologna and baloney? None.

Sack It & Pack It

Thursday, August 6, 2026
Rating:
Plus up™(s):
Plussed up rating:

Still not a huge fan of cottage cheese in a sandwich. I'm sure it was there to replace mayonnaise. It wasn't bad and did bind together the chicken and pineapple so it had that going for it. I opted to plus it up with a seasoning blend with warm spices that would play equally well with the pineapple and the chicken. Here's a recipe if you want to try out a Ras El Hanout seasoning blend.

America’s Cook Book

Friday, August 7, 2026
Rating: 5 1/2
Plus up™(s): Berbere Seasoning Blend
Plussed up rating: 6

For a sandwich with the name Cheese Dream, I can honestly say that I never expected peanut butter to enter the equation. It was not bad though the mildness of the American cheese wasn't quite up to the task. Cheddar would be better. I turned again to a warm seasoning blend to live plus it up. Tasty and spicy!

our history

Saturday, August 8, 2026
Rating: 6 1/2
Plus up™(s): Srircha | Bacon | Sriracha & Bacon
Plussed up rating: 7 | 7 1/2 | 8

When Glen sent this in he mentioned that it was consumed in his family after a night of adult beverages. He didn't say, however, it it was a next day kind of thing. Lol. I liked this sandwich. I think all of the elements played well together. And the plus up sriracha and bacon? Like shooting fish in a barrel, my friend.

International Sandwich Sunday

Sunday, August 9, 2026
Rating: 8
Plus up™(s): Cilantro
Plussed up rating: 8 1/2

I've been cooling for night on 20 plus years and this is the first time I've ever seen a recipe call for dipping in bread crumbs, then egg, then into the frying pan. Usually there's another stop at the bread crumb station. I don't know if I would call the technique in the recipe super successful but the marinade for the chicken was not only delicious but made the chicken even more tender. I thought the ketchup would be way too much but as it turns out it just brought a nice tomatoey sweetness. Plussed it up with the brightness and freshness of cilantro. Yum.

In The Chips with Barry

Ok, so this week was dedicated to the store Monsieur Marcel located in the Los Angeles Farmers Market. That is the store where I bought the chips reviewed this week and they have one of the best selections of potato chips from around the world. If you are nearby go check it out.

I kicked things off with one of my favorite potato chip brands of all time, Brets. The flavor on the bag says porcini but it also had a lovely hint of thyme as well. And Brets potatoes are a delicious base for all of the their well executed flavors.

Popped over to Spain, who is also no slouch when it comes to flavored potato chips. These were "roasted chicken" but had a nice hint of lemon on them as well. So good.

I...just the best. Perhaps my favorite chip of all time. It's based off a dish from the French Alps called Tartiflette and feature flavors of smoky lardons, onion, and soft rind cheese called Reblochon. Good lord.