About David's Book:
Sixth-grader Peter Lee, in a desperate attempt to regain the popularity he had in elementary school, discovers that serving detention can win him important friends, much to the dismay of his over-achieving eighth-grade sister, Sunny.
About David Yoo:
I have a thing for sandwiches. Not in the way my father-in-law has a thing for sandwiches—the guy eats a bland turkey and cheese sandwich every day for lunch, for like the last forty years straight. That’s more of a habit than a true passion, in my opinion. While I don’t eat sandwiches every day of the week, I have over the years developed an affinity for a handful of specific sandwiches that, to this day, I’ve failed to get anyone else to appreciate. Nobody will even try a bite, for that matter. So here’s my opportunity to spread the gospel—give one a try and I guarantee you’ll like it, or at the very least not throw up:
- My wife’s grandmother used to make this sandwich after church on Sundays that feels like a precursor to modern gastro-cuisine: Toast two pieces of white bread, slather the slices with peanut butter, add a thick slice of onion, and one fried egg (which has to be cooked in bacon grease). The combination sounds decidedly weird but believe you me it’s hands down the greatest breakfast sandwich, ever.
- After watching the movie Down and Out In Beverly Hills, I developed an appreciation for this very simple sandwich: two slices of white bread (crusts cut off), a thick slice of onion, a thick slice of tomato, and mayo. Very simple. The only negative is that it gives you a major stomach ache, because of the thick slice of onion, but it’s worth it.
- The first thing I ever “cooked” as a kid was bologna/cheese melts in a toaster oven. I now own a crumby toaster oven specifically for this reason. An open- faced sandwich with a thin film of slightly burned cheese on top protecting the gooey melted cheese under its skin. This part might be a turn-off, but I have to admit the way the bologna kind of “sweats” only adds to the deliciousness.
- A New England staple, the fluffernutter—peanut butter and marshmallow fluff on white bread, washed down with a tall glass of Juicy Juice. When people order fancy slices of cake or whatever at restaurants I dream of making a fluffernutter when I get home. But then when I get home I don’t make one, because I never seem to own fluff anymore. Or Juicy Juice, for that matter.
- Toasto: A Korean snack you can find on wheeled, metal carts in parks in Seoul—fry an egg with carrots, onions, and shredded cabbage, then generously squirt it with ketchup and spoonfuls of brown sugar, before placing it between two slices of buttered bread that you toast in the same pan you fried the egg in.
- Monte Cristo: The version I prefer is ham and melted cheese and cranberry sauce tucked between two thick slices of French toast, doused on top with Hollandaise sauce. It’s kind of a pain in the butt to make, and Hollandaise sauce from a packet tastes kind of gross, but I basically can’t move for several hours after eating it, which for me is a sign of a really good meal.
- Big Mac: It’s the only fast food I’ll eat as an adult, something I refuse to give up. I figure the diced lettuce and special sauce (thousand island) is basically a little salad on top of the burger, which is really healthy when you think about it.
- Crikey, I need to come up with ten? I only have one more, so to make it to the end I’ll note that I often like to sandwichize my Chinese leftovers, because the accompanying rice doesn’t keep well. Re-heated orange chicken on bread with mayo is a decent alternative.
- As with #8, this is more filler to get to #10, but staying with the topic of leftovers, I prefer to junk the soggy buns of leftover hamburgers the next day and replace them with lightly toasted bread. It makes all the difference.
- Finally! Okay, so the one I make the most often is the one you probably have had already. Grilled cheese with a thick slice of tomato, doused heavily in ketchup. Some people think the key ingredient is the cheese, while others think the tomato is what gives this staple an extra kick. But they’re wrong. It’s the ketchup.
Thanks for stopping by, David!
Check David's book out at Amazon.com!