The Foldo
Gryphon's little lunch area near the water cooler and refrigerator has become known as Cafe Foldo, because of the culinary efforts of Stevie Coyle, a.k.a. Chef Foldo.
A true master of the classic American cusine, Chef Foldo has agreed to demonstrate his prowess in making the dish that bears his name.
Notice his intensity of concentration as he begins to apply BLS to a piece of bread:
He spreads lubricant on the substrate with the bold strokes and real confidence of a master:
The Chef keeps his peanut butter stirred and at room temperature for just the right consistency:
Peanut butter on one side, a solid layer of raspberry jam on the other:
Notice his care and dexterity as he begins the fold. His fingers are clear of any sticky contact with the filling as the bread begins to bend:
But the really dangerous part is the bread itself. Chef Foldo says, "don't try this at home." If you look closely, you'll notice that this is not an ordinary slice of processed bread. It's an end piece!
In less experienced hands, such a piece of bread would crack its crust and the Foldo would be destroyed:
Success! Folded perfectly, with no leakage, and no disastrous cracks in the crust!
Chef Foldo suggests that you follow his example and practice for a few years with interior slices, which are far easier to fold.
What a moment!
What a triumph!
When I asked the Chef what beverage was appropriate for such a masterful dish, he immediately raised his hand with the answer:
