Adult Swim’s Dana Snyder and Quick Stop Entertainment’s Ken Plume set out to have a literate conversation between two pals, but inevitably devolve into a verbal, and funny, free-for-all full of bickering, infighting, and the special kind of male bonding that comes from conflict expressed through the podcast medium.

Actor/comedian/raconteur Dana Snyder, you’re certainly aware, is Aqua Teen Hunger Force’s Master Shake, Squidbillies‘ Granny, and Minoriteam’s Dr. Wang. Available for weddings and bar mitzvahs (bat availability pending), you can keep tabs on him via his website, www.eyeofthesnyder.com.

Ken Plume is the editor-in-chief here at Quick Stop. He is a friend of Dana’s, as well as his arch-nemesis.

KEN P.D. SNYDECAST #43: Bombasticalifragilisticexpialidocious - Ken & Dana return for another decidedly odd episode, full of musical theater, beavers, Eddie Deezan, desperate pleas for work, Nick, Bowie and Bing, challenging Slash at the Viper Room, losing fingers, bulk shopping, mayo, taking a look into the listener mailbag, and heaping high praise upon the newly created Snydewich. Check out a pic and the recipe below…

[CONTENT WARNING]: This podcast may contain some foul language and horribly off-color jokes. Don’t say we didn’t warn you.

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Episode #43 (MP3 format) – 67.09 MB

 

 Ken P. D. Snyde-Cast 43: Bombasticalifragilisticexpialidocious [73:17m]: Play Now | Play in Popup | Download

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THE KEN P.D. SNYDEWICH
by Official Snydecast Chef Joel Roush

This sandwich is served hot, as I think we can all agree it must be. The two colors of meat, Genoa salami and roast beef, represent the two personalities of the Snydecast. I’ll leave it to you to decide who gets to be which meat.

The Plume sauce (the pink one) is a garlic mayonnaise flavored with grenadine and vanilla. Since Dana hates mayonnaise, I created a thick, flavorful vinaigrette made with roasted Vidalia onions, roasted garlic, and orange blossom honey that I’m calling Danagrette. The lettuce, tomatoes, and pickle spear are served on the side along with a ramekin of Plume sauce and a ramekin of Danagrette.

Served next to the ramekin of Danagrette are the Ken P.D. Snydechips, representing the action and rock & roll. I’ve created a spice mixture especially for these chips called Snydespice, which has a hot/sweet flavor. Add a glass of cold Bud Light (for Dana – or the adults) or a glass of cold Cherry-Vanilla Dr. Pepper (for Ken – or the kids) and serve.

Bon Appétit,

Joel (recipes follow)

Ken P.D. Snydewich

2 slices Caraway rye bread or other flavorful, hearty bread; both slices buttered on one side

6 oz. Roast beef; shaved

3 oz. Genoa salami; shaved

2 Havarti cheese slices; thinly sliced

2 Lettuce leaves – placed on the side

2 Tomato slices – placed on the side

1 Dill pickle spear – placed on the side

2 oz. Plume sauce – in a ramekin placed on the side (recipe follows)

2 oz. Danagrette – in a ramekin placed on the side (recipe follows)

Generous serving of Ken P.D. Snydechips (recipe follows)

Heat a small skillet over medium heat. Place the roast beef and salami into a small dish and heat in the microwave for one minute. Assemble the sandwich in the heated skilled like so:

Bread (butter side down)
Havarti cheese
Hot beef
Hot salami
Havarti cheese
Bread (butter side up)

Check the first side of the sandwich after a few minutes. When it is toasted to your liking, carefully flip it over to the next side and toast it like the first side. When it’s done, transfer the sandwich to a cutting board, cut it in half and put in on your plate. The Plume sauce and Danagrette is presented on the side along with the lettuce, tomato, pickle, and Snydechips.

Plume sauce

½ c. Mayonnaise

2 tbs. Grenadine

½ tsp. Vanilla

1 tbs. Garlic powder

Pinch Kosher salt

Pinch Black pepper, freshly ground

Add all ingredients to a bowl and whisk together until mixture has a uniform pink color.

Danagrette

¼ c. Red wine vinegar

1 c. Extra-virgin olive oil

1 tbs. Dijon mustard

1 Garlic head, roasted

½ Vidalia onion, roasted

2 tbs. Orange blossom honey

Pinch Kosher salt

Pinch Black pepper, freshly ground

Add everything but the oil to a food processor. With the motor running, slowly drizzle the olive oil into the other ingredients until completely combined and the solids are significantly chopped.

Ken P.D. Snydechips

For the chips:

Peanut oil for frying

2 Yukon Gold potatoes, sliced paper-thin

For the Snydespice:

3 tbs. Kosher salt

1 tbs. Black pepper

1 tbs. Paprika

1 tbs. Sugar

2 tsp. Cayenne pepper

2 tsp. Garlic powder

1 tsp. Onion powder

Heat the oil to 325°F in a large, heavy pot. Carefully add the potato slices to the hot oil to prevent them from sticking together. Fry until golden-brown, approximately 2 minutes. Remove the chips from the oil and place on a paper towel-lined plate. Immediately dust the hot chips with the Snydespice.

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