EllGab - Spite Board
Rikki Gins Lounge => Random Topics => Topic started by: ShayP on January 03, 2020, 09:58:54 AM
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I was scanning some threads that I normally don't on a regular basis and came across this from @KSM .
We might need a sandwich building thread at some point. Got to looove a good panini :-*
So there ya have it. Let's talk about sandwiches. Your favorites, favorite places to get them, personal creations (what do you like to make?), best & worst you've had, etc. Hot dogs, hamburgers, gyros, and all that jazz are also accepted in the discussion. Doesn't have to be just sliced bread. ;) Anything you can stuff between bread of any type. :)
Sandwiches are a beautiful thing. 8)
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NICE!!
I'll be back later after my Monte Cristo breakfast sammich. I may even DIP IT IN GRAVY AS I EAT IT! There is so much to discuss in the wonderful world of sandwich making. Even better than omelets IMO. I hope we can see some arguments along the way.
@juan You mentioned Velveeta in an omelet :o What say you with the mighty sandwich? Say it isn't so. :'(
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For me, I've always loved a good Reuben. Grilled rye bread, tender slices of corned beef, sauerkraut, thousand island dressing, and lots of Swiss cheese. Mmmm mmm. :D
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I also get a craving for a good old fashioned 'open faced' roast beef (or turkey) sandwich on thick white bread with crispy fries all smothered in gravy.
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Am I losing it? :o I swear I saw a post here by @TigerLily
Sandwich with almond butter, romaine and multigrain...
Now it's gone. :-\
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@KSM I mocked the idea of Velveeta.
I was traveling one morning and hungry. I got a link sausage biscuit at the Friendly Gus truck stop in East Dublin, Georgia. Man, was it good. Two sausage links stuffed into a real, homemade biscuit. I took a chance after seeing the cook - a friendly African-American woman with such a big smile you’d want her to be your grandmother. Also, she had biscuit flour on her apron showing she’d actually made them there.
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Am I losing it? :o I swear I saw a post here by @TigerLily
Sandwich with almond butter, romaine and multigrain...
Now it's gone. :-\
You caught me. After seeing the works of art already starting, my contribution seemed a little shabby :-[
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@KSM I mocked the idea of Velveeta.
I was traveling one morning and hungry. I got a link sausage biscuit at the Friendly Gus truck stop in East Dublin, Georgia. Man, was it good. Two sausage links stuffed into a real, homemade biscuit. I took a chance after seeing the cook - a friendly African-American woman with such a big smile you’d want her to be your grandmother. Also, she had biscuit flour on her apron showing she’d actually made them there.
Racist
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I also get a craving for a good old fashioned 'open faced' roast beef (or turkey) sandwich on thick white bread with crispy fries all smothered in gravy.
It’s not poutine unless you sneeze some curds on it.
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Am I losing it? :o I swear I saw a post here by @TigerLily
Sandwich with almond butter, romaine and multigrain...
Now it's gone. :-\
She ate it.
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It’s not poutine unless you sneeze some curds on it.
No curds for me.
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You caught me. After seeing the works of art already starting, my contribution seemed a little shabby :-[
@TigerLily What!? No!
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The absolute best sandwich in the world is a Chicago area creation. Italian beef combo with Italian sausage, a garlic/pepper/oregano infused bath of au jus, topped with sweet green peppers and giaridiera relish.
The celery salt on the french fries is another Chicago area tradition.
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@TigerLily What!? No!
lol. Ok. I'll try again later and come up with something worthy
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One of the most interesting sandwiches I have had was while helping my farm boy brothers-in-law build his house in the woods of Upstate NY.
He picked some fresh cucumbers, a couple of beefsteak tomatoes and sliced them up. Had this really moist and hearty oatmeal bread from Vermont. And a 1/4†slice of regular Velveeta.
Simple and delicious. No condiments. Just good stuff. Well. Except for the Velveeta. But it all came together to absolutely quench my hunger.
I have tried to replicate it iver the years but can never find tomatoes with just picked heirloom flavor and I believe the cucumbers he used were the pickling kind. Not the plastic waxy ones like they sell in the grocery.
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I had a wonderful muffalata at a New Orleans pool hall. My attempts at duplication have never come close. Maybe I need to add the smell of stale beer and cigarettes.
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There was a little hot dog stand outside the back gate of Plattsburgh AFB in NY that served a sandwich they called “Michigansâ€. Clare and Carl’s. A hot dog with a chili sauce on top. Not sure how they got called “Michigansâ€. I probably haven’t eaten a hot dog since but these were interesting.
https://www.newyorkupstate.com/food/2016/04/the_michigans_of_plattsburgh_more_than_just_hot_dogs.html
I wonder if @Bart Ell ever stopped there.
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@KSM I mocked the idea of Velveeta.
I was traveling one morning and hungry. I got a link sausage biscuit at the Friendly Gus truck stop in East Dublin, Georgia. Man, was it good. Two sausage links stuffed into a real, homemade biscuit. I took a chance after seeing the cook - a friendly African-American woman with such a big smile you’d want her to be your grandmother. Also, she had biscuit flour on her apron showing she’d actually made them there.
Thank God for breakfast sandwich's.
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Thank God for breakfast sandwich's.
You’re welcome.
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You caught me. After seeing the works of art already starting, my contribution seemed a little shabby :-[
@TigerLily
Don't do that! All sandwiches matter!! Have you forgotten - "It takes a village of sandwiches"? they all matter, ever the mundane ones.
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You’re welcome.
;D
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@TigerLily
Don't do that! All sandwiches matter!! Have you forgotten - "It takes a village of sandwiches"? they all matter, ever the mundane ones.
Wonder bread, butter and sugar was our usual Saturday lunch in between pickup games behind the house in the neighborhood sandlot.
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Wonder bread, butter and sugar was our usual Saturday lunch in between pickup games behind the house in the neighborhood sandlot.
@GravitySucks Many years ago I heard my Grandmother talk about eating bread with lard and sugar when she was young. She was way before your time obviously. I am fascinated by the simplest, for lack of a better term, peasant style foods that sustain us from generation to generation. Most very similar. Heck...When I was a kid I used to eat a lot of buttered toast with cinnamon sugar. :D
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lol. Ok. I'll try again later and come up with something worthy
@TigerLily What you posted was worthy. ;) :)
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I had a wonderful muffalata at a New Orleans pool hall. My attempts at duplication have never come close. Maybe I need to add the smell of stale beer and cigarettes.
LOL! Atmosphere is everything.
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@GravitySucks Many years ago I heard my Grandmother talk about eating bread with lard and sugar when she was young. She was way before your time obviously. I am fascinated by the simplest, for lack of a better term, peasant style foods that sustain us from generation to generation. Most very similar. Heck...When I was a kid I used to eat a lot of buttered toast with cinnamon sugar. :D
My kid LOVES cinnamon sugar toast!
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My kid LOVES cinnamon sugar toast!
That was my typical breakfast growing up.
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LOL! Atmosphere is everything.
And the New Orleans accent of the waiter. Once a YAT, always a YAT. LOL
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Ok, I do I REALLY weird one after Thanksgiving every year: Wheat bread with ketchup slathered on it, thick sliced turkey, salt and fresh ground pepper. It's pretty much the only thing I eat ketchup on.
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Ok, I do I REALLY weird one after Thanksgiving every year: Wheat bread with ketchup slathered on it, thick sliced turkey, salt and fresh ground pepper. It's pretty much the only thing I eat ketchup on.
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CLUB SANDWICHES! They are ubiquitous and I have yet to go anywhere where they are consistent. It seems there are multiple interpretations of the classic, and that's fine. The only constant I have found is 3 slices of bread, ham and or turkey, bacon, some kind of cheese, lettuce, tomato, etc. Oh, and there is that triangular cut. And you need frilly toothpicks too! :D
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CLUB SANDWICHES! They are ubiquitous and I have yet to go anywhere where they are consistent. It seems there are multiple interpretations of the classic, and that's fine. The only constant I have found is 3 slices of bread, ham and or turkey, bacon, some kind of cheese, lettuce, tomato, etc. Oh, and there is that triangular cut. And you need frilly toothpicks too! :D
Yes indeed the consistency or complete lack of is why the only Clubs I'll eat are the consistent ones made in my own kitchen. You must S & P those tomato slices people. Completely brightens everything up.
Ok, I do I REALLY weird one after Thanksgiving every year: Wheat bread with ketchup slathered on it, thick sliced turkey, salt and fresh ground pepper. It's pretty much the only thing I eat ketchup on.
Yeah that's an odd one. Hmm! Is that more as a hungover thing? Not being mean, just curious. They say Elvis liked some weird ones too. Do you sing, @PolkaDot ?
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Yeah that's an odd one. Hmm! Is that more as a hungover thing? Not being mean, just curious. They say Elvis liked some weird ones too. Do you sing, @PolkaDot ?
LOL. No, one thing I cannot do well is sing.
My Dad always made the sandwich with leftover turkey growing up and I've just kept it throughout the years. I honestly think it probably comes from living in the middle of nowhere with plenty of meat, homemade bread, and homemade ketchup always at hand. *Shrug* Weird but so yummy. Packs good too.
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@PolkaDot Id love to see the homemade ketchup recipe.
I suppose I’m from an area that doesn’t grow wheat well, at least wheat that’s risen with yeast, so there are no interesting breads. Just bbq joints with a paper plate full of meat, several sauces on the side, and a full loaf of white bread for the table.
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@PolkaDot Id love to see the homemade ketchup recipe.
Ditto. I was just about to inquire.
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You must S & P those tomato slices people. Completely brightens everything up.
If not both, definitely salt.
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By happenstance, my dinner tonight is a Schlotzsky's Original. Not a bad sandwich from a chain joint.
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By happenstance, my dinner tonight is a Schlotzsky's Original. Not a bad sandwich from a chain joint.
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I forgot about that place. There was one here about 15 years ago. It didn't last long. Maybe 2 years?
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My Dad always made the sandwich with leftover turkey growing up and I've just kept it throughout the years.
I'm not really all that big on a plate of turkey at Thanksgiving but the sandwich's made from the leftover for several days after are awesome!
My favorite part of the whole Thanksgiving meal actually.
Of course if you want a turkey sandwich from a restaurant and you happen to be driving through B.F.E. Michigan, the place to stop is the Turkey Roost (https://www.turkeyroostrestaurant.com/). When I was a kid, they had a big Tom locked up in a cage out front so that you could have a visit with your meal's Uncle on the way in. They don't do that anymore but they still have the funky pink paint.
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Their turkey club is tough to beat at $6.85
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I forgot about that place. There was one here about 15 years ago. It didn't last long. Maybe 2 years?
All the ones here closed about that same time frame. All but one. One stubborn survivor........................
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I don’t make homemade ketchup- anything canning or resembling canning I had my fill of before I ever reached the age of adulthood. I’ll ask my Mom about the ketchup, she used to make it all the time.
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The most overrated sandwiches ever come from restaurants in Pittsburgh called Primanti Brothers. Fries on nearly every damn sandwich. I hate it. I am one of the 1% of Yinzers who do not like their food. Very popular though, even nationwide since athletes and celebrities are drawn there since it became a beacon of Pittsburgh cuisine. Bullshit! So many better places to go. However the bread is great. Mancini's bakery does it right. That Italian bread they make is the bees knees.
Look at this pastrami sandwich. Meh. :P
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The most overrated sandwiches ever come from restaurants in Pittsburgh called Primanti Brothers. Fries on nearly every damn sandwich. I hate it. I am one of the 1% of Yinzers who do not like their food. Very popular though, even nationwide since athletes and celebrities are drawn there since it became a beacon of Pittsburgh cuisine. Bullshit! So many better places to go. However the bread is great. Mancini's bakery does it right. That Italian bread they make is the bees knees.
Look at this pastrami sandwich. Meh. :P
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@ShayP what's a Yinzer?
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There was a little hot dog stand outside the back gate of Plattsburgh AFB in NY that served a sandwich they called “Michigansâ€. Clare and Carl’s. A hot dog with a chili sauce on top. Not sure how they got called “Michigansâ€. I probably haven’t eaten a hot dog since but these were interesting.
https://www.newyorkupstate.com/food/2016/04/the_michigans_of_plattsburgh_more_than_just_hot_dogs.html
I wonder if @Bart Ell ever stopped there.
@GravitySucks
I would submit that Clare and/or Carl spent sometime in Detroit. Their "Michigan" seems to be a Detroit Coney Island dog. Simple recipe but quite tasty: All beef, natural casing dog, steamed bun, onions, secret chili sauce with some mustard. Why Detroit dogs are called Coney Islands is a tale for another time. The place to go for them in Detroit is Lafayette Hot Dogs:
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@ShayP what's a Yinzer?
@PolkaDot A person born and raised in Pittsburgh. Even if you move from the city, you're still a Yinzer. ;) Plus instead of saying "you all" or "y'all" we'd say "what are yinz doin'?" ;) Just a label we were given because of that. ;D
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A person born and raised in Pittsburgh. Even if you move from the city, you're still a Yinzer. ;) Plus instead of saying "you all" or "y'all" we'd say what are yinz doin'. ;) Just a label we were given. ;D
As in "You ins" right? You guys are "You ins" and us guys are "We ins". Or is that just B.S.?
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@GravitySucks
I would submit that Clare and/or Carl spent sometime in Detroit. Their "Michigan" seems to be a Detroit Coney Island dog. Simple recipe but quite tasty: All beef, natural casing dog, steamed bun, onions, secret chili sauce with some mustard. Why Detroit dogs are called Coney Islands is a tale for another time. The place to go for them in Detroit is Lafayette Hot Dogs:
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That looks like old man penis. :(
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That looks like old man penis. :(
LoL! Try it. You might like it. ;)
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LoL! Try it. You might like it. ;)
LOL.
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The most overrated sandwiches ever come from restaurants in Pittsburgh called Primanti Brothers. Fries on nearly every damn sandwich. I hate it. I am one of the 1% of Yinzers who do not like their food. Very popular though, even nationwide since athletes and celebrities are drawn there since it became a beacon of Pittsburgh cuisine. Bullshit! So many better places to go. However the bread is great. Mancini's bakery does it right. That Italian bread they make is the bees knees.
Look at this pastrami sandwich. Meh. :P
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Fries inside a sandwich doesn’t make sense. But onion rings on a steak sandwich, yum!
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(https://postimages.org/)
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The absolute best sandwich in the world
Don't be that guy.
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As in "You ins" right? You guys are "You ins" and us guys are "We ins". Or is that just B.S.?
@Walks_At_Night I think 'Yinz' did evolve from "You ins." Not sure though. Hey man...You know what it's like to live in the Rust Belt and hear all the different dialects over decades. ;) ;D
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Fries inside a sandwich doesn’t make sense. But onion rings on a steak sandwich, yum!
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(https://postimages.org/)
Never made sense to me either. Now, I can accept onion rings on a sandwich though. :)
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CLUB SANDWICHES! They are ubiquitous and I have yet to go anywhere where they are consistent. It seems there are multiple interpretations of the classic, and that's fine. The only constant I have found is 3 slices of bread, ham and or turkey, bacon, some kind of cheese, lettuce, tomato, etc. Oh, and there is that triangular cut. And you need frilly toothpicks too! :D
I used to get consistent ones at a long ago truck stop. Except I had to put up with the waitress's same, monotonous joke. She would come to the table and show me a rounded chunk of highly varnished wood and say, "Here's your club."
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There is the hamburger my more recent immigrant Cuban relatives eat. It’s a more or less regular hamburger with those canned potato straws/sticks crammed inside.
There’s also that Australian hamburger with beetroot, fried egg, and pineapple that Jaz described in the old country.
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Why?
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That looks like old man penis. :(
Oh goody. Something to look forward to :(
I think I will be like Susan Sarandon and keep trading up to newer models
Sorry. I know this is off topic but I don't have much to contribute on sandwiches
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@Walks_At_Night I think 'Yinz' did evolve from "You ins." Not sure though. Hey man...You know what it's like to live in the Rust Belt and hear all the different dialects over decades. ;) ;D
More likely from "you ones" since you-uns and we-uns is still hillbilly talk.
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Why?
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Yet I want it! ???
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Frozen Yogurt Sandwich!
R.I.P BEP
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We need some sandwich arguing.
This thread may have been my idea but if I would've started it, it would have been another two birds one thread like The Sandwich Thread & Your Thoughts On Abortion!?
Can't believe how much I rule 8)
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2 slices of bread
Mayo
Sliced rutgers tomatoes
Salt & Pepper
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That looks like old man penis. :(
Do you still put it in your mouth?
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Since it is Saturday. I will call my local hoagie shop for a delivery. I do not cook on a Saturday. A hoagie is a sandwich filled with Italian meats, cheeses, and other toppings.
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Since it is Saturday. I will call my local hoagie shop for a delivery. I do not cook on a Saturday. A hoagie is a sandwich filled with Italian meats, cheeses, and other toppings.
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The bread is the topping.
Also the bottoming.
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This thread may have been my idea but if I would've started it, it would have been another two birds one thread like The Sandwich Thread & Your Thoughts On Abortion!?
They both have served me well.
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Since it is Saturday. I will call my local hoagie shop for a delivery. I do not cook on a Saturday. A hoagie is a sandwich filled with Italian meats, cheeses, and other toppings.
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@FISH Yummy. Hold or cold? Please tell me they put 3 different meats on it. There are some places here that just put ham and either salami or pepperoni on it. Unacceptable. ;D
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There's a little place here that serves some killer sandwiches. It is a very small establishment and all the hot sandwiches get run through the same tiny oven/broiler combo they've had since the 50's. I think they can only fit 3 sandwiches at a time. So I can expect to wait 30 minutes for my food.
This is one of my favorites from there:
This sandwich is called The Downstairs. Probably because the restaurant is in the basement. I dunno. Anyway, it has Salami, Prosciutto, anchovies, Provolone, Swiss, onions, sweet hot peppers and Italian dressing, served hot out of the oven.
(someone else took this pic)
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@FISH Yummy. Hold or cold? Please tell me they put 3 different meats on it. There are some places here that just put ham and either salami or pepperoni on it. Unacceptable. ;D
COLD!!!
My hoagie place sells 20 types of different hoagies. They sell 4 types of Italian hoagies-for example.
1-Italian
Prosciutto, Provolone Cheese, Hot Capicola & Natural Casing Genoa Salami.
2-Mild Italian
Prosciutto, Provolone Cheese, Sweet Capicola & Natural Casing Genoa Salami.
3-Sharp Italian
Prosciutto, Sharp Provolone, Capicola & Natural Casing Genoa Salami.
4-Mild Sharp Italian
Prosciutto, Sharp Provolone, Sweet Capicola & Natural Casing Genoa Salami.
I often order a turkey or imported ham hoagie.
Yet, they make a great American hoagie.
"American" bologna, natural casing Genoa salami, imported ham and American cheese.
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Well, I went out to lunch yesterday. I ordered a turkey club, GS's image still fresh in my mind. The advanced soup was good, but the actual sand was sub par. It did not look like the image GS posted. Though toasted, the bread was not fresh and my poor teeth were not able to win the war with the crust. The sandwhich was dry and ill proportioned. My lunchmate had requested extra mayo for her sand, had some left over and I was able to try to combat the dryness. The mayo was thin and slightly oily, there just was no way to rescue the poor thing.
One star, and it is just for the soup.
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COLD!!!
My hoagie place sells 20 types of different hoagies. They sell 4 types of Italian hoagies-for example.
1-Italian
Prosciutto, Provolone Cheese, Hot Capicola & Natural Casing Genoa Salami.
2-Mild Italian
Prosciutto, Provolone Cheese, Sweet Capicola & Natural Casing Genoa Salami.
3-Sharp Italian
Prosciutto, Sharp Provolone, Capicola & Natural Casing Genoa Salami.
4-Mild Sharp Italian
Prosciutto, Sharp Provolone, Sweet Capicola & Natural Casing Genoa Salami.
I often order a turkey or imported ham hoagie.
Yet, they make a great American hoagie.
"American" bologna, natural casing Genoa salami, imported ham and American cheese.
@FISH Very nice selection. 8) Not sure I typed 'Hold or cold"' instead of Hot. Anyway... ;D I like'em cold too, but prefer it hot. There was a place here that had a huge hot Italian sub and it was amazing. The place went under after a year. All of the food was really good too. :(
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There's a little place here that serves some killer sandwiches. It is a very small establishment and all the hot sandwiches get run through the same tiny oven/broiler combo they've had since the 50's. I think they can only fit 3 sandwiches at a time. So I can expect to wait 30 minutes for my food.
This is one of my favorites from there:
This sandwich is called The Downstairs. Probably because the restaurant is in the basement. I dunno. Anyway, it has Salami, Prosciutto, anchovies, Provolone, Swiss, onions, sweet hot peppers and Italian dressing, served hot out of the oven.
(someone else took this pic)
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I don't think I could eat that sandwich. The only hot sandwich I will eat is a hot roast beef or a hot turkey sandwich. I live in a big city. We used to have huge shipyards. Sandwiches were made for folks to take to work. Only hipsters would eat "The Downstairs" IMO ::)
During World War I, Italian immigrants who worked at the Hog Island shipyard began making sandwiches. They were originally called “hoggies†before the name hoagie took hold.
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Only hipsters would eat "The Downstairs" IMO ::)
Plus @Chimp Covfefe and @KSM
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I used to get consistent ones at a long ago truck stop. Except I had to put up with the waitress's same, monotonous joke. She would come to the table and show me a rounded chunk of highly varnished wood and say, "Here's your club."
@Rikki Gins She didn't hit you with it did she? :o ;) ;D
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Only hipsters would eat "The Downstairs" IMO ::)
@FISH LOL! They do get a lot of hipsters in that establishment. But I assure you, I am the furthest thing from being a hipster. ;) I just like the sandwich! :)
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A Jimmy Johns opened on my island a couple of weeks ago. I’d never had one of their sandwiches, so I tried one a couple of days ago. Not bad is about as good as I can say for it. Maybe a little better than Subway, though more expensive. Not as good as Larry’s Giant Subs. We’ll see if it lasts. Chain restaurants, other than McDonald’s, Chic-Fil-A and Waffle House don’t do well here. The small, locally owned restaurants thrive.
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Well, I went out to lunch yesterday. I ordered a turkey club, GS's image still fresh in my mind. The advanced soup was good, but the actual sand was sub par. It did not look like the image GS posted. Though toasted, the bread was not fresh and my poor teeth were not able to win the war with the crust. The sandwhich was dry and ill proportioned. My lunchmate had requested extra mayo for her sand, had some left over and I was able to try to combat the dryness. The mayo was thin and slightly oily, there just was no way to rescue the poor thing.
One star, and it is just for the soup.
Oh, so sorry for sub par club @anniem . :'(
I went out with for lunch yesterday. I ordered the Jumbo Lump Crab Cake, coleslaw w/ fresh cut fries…+1.
My 2 friends ordered "Sunrise Burger" with a fried egg, bacon, cheddar w/ fresh cut fries.…+1.
The Crème brûlée and coffee was outstandingly wonderful.
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During World War I, Italian immigrants who worked at the Hog Island shipyard began making sandwiches. They were originally called “hoggies†before the name hoagie took hold.
@FISH Interesting. I did not know that. I'm originally from Pittsburgh and there was a variation of every sandwich imaginable from so many different establishments. Every neighborhood had their own. Each neighborhood had it's own ethnic flavor. Plenty of places downtown, and in a section called The Strip District. Alas, like a lot of cities, these neighborhood joints have gone by the way side and there are too many "trendy" places popping up. Oh well.
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Oh, so sorry for sub par club @anniem . :'(
I went out with for lunch yesterday. I ordered the Jumbo Lump Crab Cake, coleslaw w/ fresh cut fries…+1.
My 2 friends ordered "Sunrise Burger" with a fried egg, bacon, cheddar w/ fresh cut fries.…+1.
The Crème brûlée and coffee was outstandingly wonderful.
@FISH ??? That seems like stuff hipsters would eat. ;) ;D
I'm just kidding! :D
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A Jimmy Johns opened on my island a couple of weeks ago. I’d never had one of their sandwiches, so I tried one a couple of days ago. Not bad is about as good as I can say for it. Maybe a little better than Subway, though more expensive.
I never tried Jimmy Johns. There are a few around here. I will say that I think Subway is garbage.
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They both have served me well.
Don't confuse the two
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A Jimmy Johns opened on my island a couple of weeks ago. I’d never had one of their sandwiches, so I tried one a couple of days ago. Not bad is about as good as I can say for it. Maybe a little better than Subway, though more expensive. Not as good as Larry’s Giant Subs. We’ll see if it lasts. Chain restaurants, other than McDonald’s, Chic-Fil-A and Waffle House don’t do well here. The small, locally owned restaurants thrive.
I still think of a sandwich as type of lunch food. You should take it to work or school A sandwich is to be eaten as part of a packed lunch. If it is raining hard, you may call and asked to have your hoagie delivered to your home. It is perfectly normal to eat a BLT in a restaurant. But expect to be disappointed.
I would be laughed out of the store If I asked for a "Submarine sandwich."
Subway sucks.
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Well, I went out to lunch yesterday. I ordered a turkey club, GS's image still fresh in my mind. The advanced soup was good, but the actual sand was sub par. It did not look like the image GS posted. Though toasted, the bread was not fresh and my poor teeth were not able to win the war with the crust. The sandwhich was dry and ill proportioned. My lunchmate had requested extra mayo for her sand, had some left over and I was able to try to combat the dryness. The mayo was thin and slightly oily, there just was no way to rescue the poor thing.
One star, and it is just for the soup.
@anniem You should've sent it back and given them the "what for!" ;D It is truly a bummer to sit down with the hopes of enjoying a nice lunch and then it's crap. :P
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@FISH ??? That seems like stuff hipsters would eat. ;) ;D
I'm just kidding! :D
I have a friend who will order a "meatloaf sandwich" with a fried egg on top of the meat loaf.
She is not a hipster, just weird.
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I used to get consistent ones at a long ago truck stop. Except I had to put up with the waitress's same, monotonous joke. She would come to the table and show me a rounded chunk of highly varnished wood and say, "Here's your club."
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Oh, so sorry for sub par club @anniem . :'(
I went out with for lunch yesterday. I ordered the Jumbo Lump Crab Cake, coleslaw w/ fresh cut fries…+1.
My 2 friends ordered "Sunrise Burger" with a fried egg, bacon, cheddar w/ fresh cut fries.…+1.
The Crème brûlée and coffee was outstandingly wonderful.
I obviously went to the wrong restaurant!
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@anniem You should've sent it back and given them the "what for!" ;D It is truly a bummer to sit down with the hopes of enjoying a nice lunch and then it's crap. :P
A friend of mine had a brother who was a chef for a famous musician. He warned us to never ever return food. Plus, a switcharoo after delivery would through off the timing of the visit.
There is a very important function served by such a meal. It can serve as a comparison to other meals and allowing me to appreciate anything not a nasty club all the more.
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Plus @Chimp Covfefe and @KSM
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Funny, and I don't know why!
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Funny, and I don't know why!
We both like funny.
I don't know why these two are so funny.
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@anniem You should've sent it back and given them the "what for!" ;D It is truly a bummer to sit down with the hopes of enjoying a nice lunch and then it's crap. :P
Look what I just found!
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Look what I just found!
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Oh jeez. LOL!
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Plus @Chimp Covfefe and @KSM
You gotta eat the downstairs! A friend of mines wife threatened to leave him if he didn't!! :o
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You gotta eat the downstairs! A friend of mines wife threatened to leave him if he didn't!! :o
Snacking at your backdoor.
Ian Gillan knows.
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You gotta eat the downstairs! A friend of mines wife threatened to leave him if he didn't!! :o
I told you that in confidence YOU ASSHOLE!
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Snacking at your backdoor.
Ian Gillan knows.
@Bart Ell Didn't young Ian leave a tragic sandwich of tears and destruction in his wake? Wanted to spread the joy like warmed butter..
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@Bart Ell Didn't young Ian leave a tragic sandwich of tears and destruction in his wake? Wanted to spread the joy like warmed butter..
Yes.
Although some think he was just a common cunning linguist.
A master of many tongues.
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Yes.
Although some think he was just a common cunning linguist.
A master of many tongues.
Because they were Samurais, he couldn't help himself.
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@GravitySucks
I would submit that Clare and/or Carl spent sometime in Detroit. Their "Michigan" seems to be a Detroit Coney Island dog. Simple recipe but quite tasty: All beef, natural casing dog, steamed bun, onions, secret chili sauce with some mustard. Why Detroit dogs are called Coney Islands is a tale for another time. The place to go for them in Detroit is Lafayette Hot Dogs:
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Or you could go to Brooklyn, go to the Coney Island boardwalk and get a real one. Then go see the Brooklyn Cyclones play ( NY Mets single A-Team), who are located right there. Or go to Detroit and get a fake one. By the way it Has to be Nathan’s hot dog 🌭 to be the real thing.😎
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I doubt I could deal with the abundance of grease today, and don't want to ruin my fond memories, but I used to love the loose meat sandwiches from the maid-rite franchise. Throw some mustard on it and it was amazing, in my memory anyway. [ You are not allowed to view attachments ]
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I doubt I could deal with the abundance of grease today, and don't want to ruin my fond memories, but I used to love the loose meat sandwiches from the maid-rite franchise. Throw some mustard on it and it was amazing, in my memory anyway. [ You are not allowed to view attachments ]
Is that similar to a Sloppy Joe?
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Is that similar to a Sloppy Joe?
Only in so far as being loose meat based. There's no sauce like a sloppy Joe, it's more just seasoned ground beef.
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Only in so far as being loose meat based. There's no sauce like a sloppy Joe, it's more just seasoned ground beef.
Okay. Thanks. I never heard of Maid-Rite before. That sandwich does seem like it'd be a mess to eat though. I'd have to use the wrapper as a funnel to eat the excess. ;D
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Okay. Thanks. I never heard of Maid-Rite before. That sandwich does seem like it'd be a mess to eat though. I’d have to use the wrapper as a funnel to eat the excess. ;D
HAHAHAHAHA 😁😁😁
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Okay. Thanks. I never heard of Maid-Rite before. That sandwich does seem like it'd be a mess to eat though. I'd have to use the wrapper as a funnel to eat the excess. ;D
They were very messy and very greasy. You could see the grease leak through the wrapper.
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Is that similar to a Sloppy Joe?
I'd call it "The Vara"
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I'd call it "The Vara"
Well I can't recall it begging me for money mid-bite or anything, but probably still an apt comparison. I think it's one of those things where if I had it today it would shatter my idealistic memory of it.
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I doubt I could deal with the abundance of grease today, and don't want to ruin my fond memories, but I used to love the loose meat sandwiches from the maid-rite franchise. Throw some mustard on it and it was amazing, in my memory anyway. [ You are not allowed to view attachments ]
I had to look up Maid Rite. I did not believe your photo of this loose meat sandwich was real. :-[
http://maid-rite.com/menu.php
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Are hamburgers considered to be sandwiches?
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Are hamburgers considered to be sandwiches?
I personally think so. In @ShayP post to start off the discussion he listed hamburgers, hotdogs, and gyros as being included. I've seen some chefs do amazing things with hamburgers.
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Are hamburgers considered to be sandwiches?
THEY ARE MORE SANDWICH THAN THEY ARE HAM
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THEY ARE MORE SANDWICH THAN THEY ARE HAM
Good point.
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The Squeeze Inn cheeseburger
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I personally think so. In @ShayP post to start off the discussion he listed hamburgers, hotdogs, and gyros as being included. I've seen some chefs do amazing things with hamburgers.
@Pizzapunch Let's back it up a bit here -> *BEEP* *BEEP* *BEEP* .. This is MY thread! You may want to reread the initial post by our friend who yells at CHRISTMAS! If he ShayP decides to take the initiative and start the discussion AT MY BEHEST than you'll have to accept HIS RULES!
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@Pizzapunch Let's back it up a bit here -> *BEEP* *BEEP* *BEEP* .. This is MY thread! You may want to reread the initial post by our friend who yells at CHRISTMAS! If he ShayP decides to take the initiative and start the discussion AT MY BEHEST than you'll have to accept HIS RULES!
Sorry Ksm I looked at the OP. Yes I see the quote from you and you deserve the credit for the amazingness here!
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@Pizzapunch Let's back it up a bit here -> *BEEP* *BEEP* *BEEP* .. This is MY thread! You may want to reread the initial post by our friend who yells at CHRISTMAS! If he ShayP decides to take the initiative and start the discussion AT MY BEHEST than you'll have to accept HIS RULES!
You're so safety conscious.
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The Squeeze Inn cheeseburger
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There's a real beauty to that, but I also feel like I would be hurting after eating it. Do you have any insight to what is on it? Im intrigued.
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You're so safety conscious.
You're so tipsy.
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You're so tipsy.
!!!
ding ding ding
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Sorry Ksm I looked at the OP. Yes I see the quote from you and you deserve the credit for the amazingness here!
Sorry for yelling. Been a bad week. I think we can fold pizza in this thread and call it a sandwich :) @Pizzapunch
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The Squeeze Inn cheeseburger
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Wow, must be served in a nacho box
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!!!
ding ding ding
I'd give ya a plus1 but you've had enough ;D
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I'd give ya a plus1 but you've had enough ;D
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Sorry for yelling. Been a bad week. I think we can fold pizza in this thread and call it a sandwich :) @Pizzapunch
That actually reminds me of a treasured childhood memory. We went through a poor stage, and my dad would throw meat cheese and sauce on a bun and throw it in the oven. He called them pizzaburgers.To young me it might as well have been a 4 star meal.
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There's a real beauty to that, but I also feel like I would be hurting after eating it. Do you have any insight to what is on it? Im intrigued.
Yes!
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Sorry for yelling. Been a bad week. I think we can fold pizza in this thread and call it a sandwich :) @Pizzapunch
Oh no! Why a bad week? @KSM
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Oh no! Why a bad week? @KSM
Male vanity stuff :-\ Not going any further. It's a sandwich thread.
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@Pizzapunch Let's back it up a bit here -> *BEEP* *BEEP* *BEEP* .. This is MY thread! You may want to reread the initial post by our friend who yells at CHRISTMAS! If he ShayP decides to take the initiative and start the discussion AT MY BEHEST than you'll have to accept HIS RULES!
@KSM To clarify, I did not yell at or on Christmas. It was 2 weeks before then when I verbally obliterated some of the family. No regrets.
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The Squeeze Inn cheeseburger
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Wow. That's a lot of cheese. I want it. :)
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The Squeeze Inn cheeseburger
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For all the square pegs in round holes fans.
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Yes!
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Only $4.80! :o I'll take 2 and suffer later. ;D
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The Squeeze Inn cheeseburger
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Holy shit how much food do people need? Heart attack waiting to happen.
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The Squeeze Inn cheeseburger
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@anniem would you actually order and EAT this cheeseburger?
"Say it ain't so, Joe."
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Bread is the essential part of a sandwich. In my area we have a few sources for bread baking. We have small Kosher, Italian, French and hipster bakeries. Photo of a SMALL cheese steak sandwich “with†on an Italian roll.
“With†means with cheese. The local cheese choice is American, Provolone or Whiz.
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Bread is the essential part of a sandwich.
So true. :)
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Holy shit how much food do people need? Heart attack waiting to happen.
Holy shits, indeed. I like cheese but dayum
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@anniem would you actually order and EAT this cheeseburger?
"Say it ain't so, Joe."
I did order one many years ago. The photo looks much much bigger to me than what I really had, but the hanging off stuff was confusing. I peeled that extra stuff away and it was a pretty normal good burger.
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I did order one many years ago. The photo looks much much bigger to me than what I really had, but the hanging off stuff was confusing. I peeled that extra stuff away and it was a pretty normal good burger.
Looked more like a sneezeburger.
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@KSM I verbally obliterated some of the family. No regrets.
I can read that over and over and over again. It's a perfect, perfect thing.
Please record next years scoldings.
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I can read that over and over and over again. It's a perfect, perfect thing.
Please record next years scoldings.
Sounds like Festivus "Airing of the Grievences"
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The banh mi sandwich was introduced during French rule in Vietnam, so the resulting sandwich is a fusion of common items in both French and Vietnamese cooking. This sandwich is becoming very popular in my area.
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The banh mi sandwich was introduced during French rule in Vietnam, so the resulting sandwich is a fusion of common items in both French and Vietnamese cooking. This sandwich is becoming very popular in my area.
Have you had one? @FISH I haven't. It's quite trendy here. I'll eat almost anything, but for some reason I'm not eager to try that particular sandwich.
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I'll tell you this: It not only makes me laugh but at the same times infuriates me that fast food burger joints refer to their Burgers as Sandwich's! We know what we're getting is pure bile in a little box so don't try and sugarcoat it trying to make it sound healthier by calling it a sandwich. Like it's got fucking sprouts on it ::) If I choose to go to BURGER King and shorten my life just a little, I know what I'm getting. And it's bad for me.
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Some old novels from the 30s and 40s by such as James M. Cain and Ayn Rand called them hamburger sandwiches. Always served with a napkin. I assume cloth.
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This morning at 2 AM I considered making myself a fried egg sandwich: Mustard, wheat bread, fried egg in butter, S&P
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This morning at 2 AM I considered making myself a fried egg sandwich: Mustard, wheat bread, fried egg in butter, S&P
@PolkaDot What changed your mind? That's my go-to sandwich when I've had quite a bit to drink. Mayo instead of mustard though. ;)
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@PolkaDot What changed your mind? That's my go-to sandwich when I've had quite a bit to drink. Mayo instead of mustard though. ;)
I was worried if I cooked I'd be up for the rest of the night/morning!
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Have you had one? @FISH I haven't. It's quite trendy here. I'll eat almost anything, but for some reason I'm not eager to try that particular sandwich.
No @ShayP , those sandwiches are too weird for me. Yet, I enjoy many meals served in a Vietnamese restaurants. However, I have eaten the beer bagel sandwiches. These bagels are perfectly firm on the outside and soft inside and boiled in beer. Some of these beer bagel sandwiched include two types of LOXs, BLT, TUNA, WHITEFISH, ITALIAN, TURKEY, HUMMUS, VEGGIE AND BOA (bacon, red onion, arugula long hot mayo). Don't ask me what is long hot mayo. ::)
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This morning at 2 AM I considered making myself a fried egg sandwich: Mustard, wheat bread, fried egg in butter, S&P
@PolkaDot , I used to enjoy the late night egg & bacon sandwich. I must be getting old. Lately, I have taken to eating a bowl of "Cream of Wheat" if I need a late night snack. But what a pain to clean the pot.
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@PolkaDot , I used to enjoy the late night egg & bacon sandwich. I must be getting old. Lately, I have taken to eating a bowl of "Cream of Wheat" if I need a late night snack. But what a pain to clean the pot.
I don't think I've ever actually eaten Cream of Wheat. Is it oatmeal?
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I don't think I've ever actually eaten Cream of Wheat. Is it oatmeal?
@PolkaDot Cream of Wheat is a brand of farina, a type of breakfast porridge mix made from wheat semolina. It looks similar to grits, but is smoother in texture since it is made with ground wheat kernels instead of ground corn.
Directions- Mix 3 tbsp CREAM OF WHEAT, 3/4 cup water or milk and a dash of salt, bring to a low boil for about 4 minutes.
Easy peasy lemon squeezy.
However, it takes work to clean your porridge pot.
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However, it takes work to clean your porridge pot.
I am sure the vicenarians would love to get their hands on your porridge pot.
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I am sure the vicenarians would love to get their hands on your porridge pot.
I let them help me carry my bags to the front step.
They are not allowed in...they smell like skunks.
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.they smell like skunks.
From all the porridge pot!
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From all the porridge pot!
LOL.
On a rainy day, about 4 of them get in their car to smoke their skunk pot.
It is so funny to see 4 guys in a car all smokes up..once they open the car doors...holy cow.
The entire street smells like skunk.
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No @ShayP , those sandwiches are too weird for me. Yet, I enjoy many meals served in a Vietnamese restaurants. However, I have eaten the beer bagel sandwiches. These bagels are perfectly firm on the outside and soft inside and boiled in beer. Some of these beer bagel sandwiched include two types of LOXs, BLT, TUNA, WHITEFISH, ITALIAN, TURKEY, HUMMUS, VEGGIE AND BOA (bacon, red onion, arugula long hot mayo). Don't ask me what is long hot mayo. ::)
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I love bagels, and bagel sandwiches. Beer bagels sound so good. Never had one. I need to find some (if I can) around here.
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I love bagels, and bagel sandwiches. Beer bagels sound so good. Never had one. I need to find some (if I can) around here.
A beer bagel is extra crispy and somewhat sweet on the outside. Maybe the beer makes it sweet. The fellow who owns this beer bagel shop is starting to earn big money.
I am happy for him. I knew him when he traveled by bike. Now he has a shop, employees and a car. :)
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No @ShayP , those sandwiches are too weird for me. Yet, I enjoy many meals served in a Vietnamese restaurants. However, I have eaten the beer bagel sandwiches. These bagels are perfectly firm on the outside and soft inside and boiled in beer. Some of these beer bagel sandwiched include two types of LOXs, BLT, TUNA, WHITEFISH,
THERE IT IS AGAIN!!!
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THERE IT IS AGAIN!!!
Bart's conspiracy of fake fish will not stand!
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There is this truck stop type diner we like to have breakfast at every Sunday. They make me a customized grilled ham n cheese add egg with the yolk all broke out of course, on rye. It's so simple but so perfect with the ham to cheese to egg ratio and I just can't duplicate it at home. At first I thought it was just a case of everything tastes better when someone else makes it but it's not that. I don't know wtf they do back there but I'm glad they do it.
Yet they have the worst coffee in the world - just watery and weak and nobody else says anything? We actually take our own in and they let us because she's a great tipper.
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Have you ever had peanut butter, mayo and lettuce sandwich?
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Have you ever had peanut butter, mayo and lettuce sandwich?
NO!
There oughta be a law!
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Have you ever had peanut butter, mayo and lettuce sandwich?
That is an abomination.
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Have you ever had peanut butter, mayo and lettuce sandwich?
Is it good?
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(https://postimages.org/)
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Is it good?
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(https://postimages.org/)
https://thetakeout.com/peanut-butter-and-mayo-sandwiches-1829345467
It is said to be surprisingly pleasing. Someone made one for me once. I didn't care for peanut butter then, so it was not pleasing to me.
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LIKE!
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There is this truck stop type diner we like to have breakfast at every Sunday. They make me a customized grilled ham n cheese add egg with the yolk all broke out of course, on rye. It's so simple but so perfect with the ham to cheese to egg ratio and I just can't duplicate it at home. At first I thought it was just a case of everything tastes better when someone else makes it but it's not that. I don't know wtf they do back there but I'm glad they do it.
Yet they have the worst coffee in the world - just watery and weak and nobody else says anything? We actually take our own in and they let us because she's a great tipper.
In my area, we have a few trailer type truck stops. There is no place to sit and eat your sandwich. You order your sandwich and get back into your truck or car. This one place makes the best meatball sandwiches and serves rotten coffee. They breaks the belief that the best meatball sandwich must be baked in the pizza oven for a few minutes--the meatball grinder.
I have two local pizza shops that bake a good meatball grinder. Both shops are a 5 minute walk from my home.
THE MEATBALL GRINDER--
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In my area, we have a few trailer type truck stops. There is no place to sit and eat your sandwich. You order your sandwich and get back into your car. This one place makes the best meatball sandwiches and serves rotten coffee. They breaks the belief that the best meatball sandwich must be baked in the pizza oven for a few minutes--the meatball grinder.
I have two local pizza shops that bake a good meatball grinder. Both shops are a 5 minute walk from my home.
THE MEATBALL GRINDER--
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Now this sandwich I could get behind! Man, I haven't had a meatball grinder in forever. Looks yummy!
I also love the "gut trucks" (food trucks), you can find some awesome food at some of them. We have a lot of amazing Mexican food trucks around here and a small handful of good hipster trucks.
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Oh, damn...I LIKE THEM ALL!
Just have to add a New Orleans Muffuletta and a fried Catfish PoBoy. YUMMMMMM!
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There's a local delicatessen I've been wanting to go to for some time but haven't. https://www.perlysrichmond.com/ (https://www.perlysrichmond.com/)
I think I'll go Tuesday and try this:
SHAPIRO SCHNITZEL
Toasted challah w/ shredded lettuce, bread & butter pickled cauliflower, chicken schnitzel and skhug chili pepper sauce
I have to Google 'skhug' though. No idea what that is.
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Few days ago I's a mother n daughter sammich and I was goood! Real good! Hell I come with me own mayonnaise and brings a ruckus to lady town!
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Turkey Reuben
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*BUMP*
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Thank God for breakfast sandwich's.
Just discovered this thread. I have contributions to make. Let's start with the above. Are recipes allowed, or just pictures?
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Just discovered this thread. I have contributions to make. Let's start with the above. Are recipes allowed, or just pictures?
@HamsterMuscle
Thank you for the kind words about my thread.
Fuckin eh buddy! Post dem recipes!
Plus 1 on the name too! I don't know what a HamsterMuscle is but I bet I sure as ripe shit don't wanna smell one! And BTW your name has HAM in it so what could possibly go wrong in a sandwich thread!!!
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Fuckin eh buddy! Post dem recipes!
This recipe is for "myeongdong" (명ë™) which is a type of street food sold in Korea. There are many variations, some quite elaborate. The one that I am presenting here is a good starter recipe. It can be cooked very quickly (within a couple of minutes), it's tasty, and very filling. Good breakfast sandwich, drunk food, or something when you want to impress the wife/gf but don't want to put that much effort into it.
If you make it on a grill, you can assembly-line it and bang out food for the group within minutes. However, a large skillet will also work.
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Heat up your pan to medium-high. Melt some butter and toast one side of two pieces of bread. Set aside.
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Melt some more butter. Beat one egg with some roughly-chopped cabbage and pour out onto the pan.
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Cover the egg mixture with cheese. I prefer cheddar, because it compliments the taste of the Spam that I use for the meat.
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Now top with meat, sliced as shown. I prefer Spam, though one could use ham or mystery meat. Whatever suits you. I use about 1/4 of a can of Spam, to give you some idea about the quantity. Slicing it that way allows it to cook faster.
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When the agg is browned to your satisfaction, pick up the assembly with a spatula, melt a little more butter, and flip.
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While cooking the meat side, you will want to press down with the spatula a few times to compress everything and ensure that the middle is well-cooked.
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Flip again and put on the condiments. The guy in this picture uses mustard and ketchup. I prefer gochujang, which you can find in the Asian section of your supermarket, or an Asian market; and Sriracha mayo (I make my own by mixing a 1:1 ratio of each). Whatever you use, if you are applying it with a knife, put it on the bread slices.
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Set up your bread slices, untoasted side up. Pick up the assembly and slide it onto one slice, then cover with the other.
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Grasp it firmly in your hand (the sandwich you pervert). Your nipples should be able to cut glass at this point. Enjoy.
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This recipe is for "myeongdong" (명ë™) which is a type of street food sold in Korea. There are many variations, some quite elaborate. The one that I am presenting here is a good starter recipe. It can be cooked very quickly (within a couple of minutes), it's tasty, and very filling. Good breakfast sandwich, drunk food, or something when you want to impress the wife/gf but don't want to put that much effort into it.
If you make it on a grill, you can assembly-line it and bang out food for the group within minutes. However, a large skillet will also work.
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Heat up your pan to medium-high. Melt some butter and toast one side of two pieces of bread. Set aside.
visitors can't see pics , please register or login
Melt some more butter. Beat one egg with some roughly-chopped cabbage and pour out onto the pan.
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Cover the egg mixture with cheese. I prefer cheddar, because it compliments the taste of the Spam that I use for the meat.
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Now top with meat, sliced as shown. I prefer Spam, though one could use ham or mystery meat. Whatever suits you. I use about 1/4 of a can of Spam, to give you some idea about the quantity. Slicing it that way allows it to cook faster.
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When the agg is browned to your satisfaction, pick up the assembly with a spatula, melt a little more butter, and flip.
visitors can't see pics , please register or login
While cooking the meat side, you will want to press down with the spatula a few times to compress everything and ensure that the middle is well-cooked.
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Flip again and put on the condiments. The guy in this picture uses mustard and ketchup. I prefer gochujang, which you can find in the Asian section of your supermarket, or an Asian market; and Sriracha mayo (I make my own by mixing a 1:1 ratio of each). Whatever you use, if you are applying it with a knife, put it on the bread slices.
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Set up your bread slices, untoasted side up. Pick up the assembly and slide it onto one slice, then cover with the other.
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Grasp it firmly in your hand (the sandwich you pervert). Your nipples should be able to cut glass at this point. Enjoy.
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That looks quite great! Thanks for posting.
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This recipe is for "myeongdong" (명ë™) which is a type of street food sold in Korea. There are many variations, some quite elaborate. The one that I am presenting here is a good starter recipe. It can be cooked very quickly (within a couple of minutes), it's tasty, and very filling. Good breakfast sandwich, drunk food, or something when you want to impress the wife/gf but don't want to put that much effort into it.
If you make it on a grill, you can assembly-line it and bang out food for the group within minutes. However, a large skillet will also work.
visitors can't see pics , please register or login
Heat up your pan to medium-high. Melt some butter and toast one side of two pieces of bread. Set aside.
visitors can't see pics , please register or login
Melt some more butter. Beat one egg with some roughly-chopped cabbage and pour out onto the pan.
visitors can't see pics , please register or login
Cover the egg mixture with cheese. I prefer cheddar, because it compliments the taste of the Spam that I use for the meat.
visitors can't see pics , please register or login
Now top with meat, sliced as shown. I prefer Spam, though one could use ham or mystery meat. Whatever suits you. I use about 1/4 of a can of Spam, to give you some idea about the quantity. Slicing it that way allows it to cook faster.
visitors can't see pics , please register or login
When the agg is browned to your satisfaction, pick up the assembly with a spatula, melt a little more butter, and flip.
visitors can't see pics , please register or login
While cooking the meat side, you will want to press down with the spatula a few times to compress everything and ensure that the middle is well-cooked.
visitors can't see pics , please register or login
visitors can't see pics , please register or login
Flip again and put on the condiments. The guy in this picture uses mustard and ketchup. I prefer gochujang, which you can find in the Asian section of your supermarket, or an Asian market; and Sriracha mayo (I make my own by mixing a 1:1 ratio of each). Whatever you use, if you are applying it with a knife, put it on the bread slices.
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Set up your bread slices, untoasted side up. Pick up the assembly and slide it onto one slice, then cover with the other.
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Grasp it firmly in your hand (the sandwich you pervert). Your nipples should be able to cut glass at this point. Enjoy.
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Shit Howdy! Imma gonna make this soon.
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Thanks for sharing that. @HamsterMuscle I will give that a try one day. I'll go with the Sriracha mayo as the condiment (always have Huy Fong brand Sriracha on hand) and substitute the Spam because....
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Thanks for sharing that. @HamsterMuscle I will give that a try one day. I'll go with the Sriracha mayo as the condiment (always have Huy Fong brand Sriracha on hand) and substitute the Spam because....
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I've used Prem, ham, and various canned mystery-meats. All have their charms. I also tried Spam turkey and that worked well; that is another option. I suppose that cooked chicken might work as well.
I'll post another one when I have time.
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Bacon Guacamole Grilled Cheese Sandwich
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Ingredients
2 slices bacon
2 slices sourdough bread
1 tablespoon butter, room temp
1/2 cup jack pepper and cheddar cheese, shredded
2 tablespoons guacamole, room temp
1 tablespoon tortilla chips, crumbled (optional)
Directions
1. Cook the bacon until crispy and set aside on paper towels to drain.
2. Butter one side of each slice of bread.
3. Sprinkle half of the cheese onto the non-buttered side of one slice of bread, followed by the guacamole, bacon, tortilla chips if desired, the remaining cheese, and finally top with the remaining slice of bread with the buttered side up.
4. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
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Buffalo Chicken Grilled Cheese Sandwich
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Ingredients
1/4 cup cooked shredded chicken, warm (I use roasted chicken like you get at Costco)
1 tablespoon hot sauce (Frank's Chicken Wing sauce is ideal)
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/2 cup cheddar cheese, room temperature, grated
2 slices bread
1 tablespoon butter, room temperature
Directions
1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside (non-buttered side) of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread, butter side out.
3. Heat a non-stick pan over medium heat.
4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
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I saw a video the other day of a guy using mayo instead of butter to make his grilled cheese.
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I saw a video the other day of a guy using mayo instead of butter to make his grilled cheese.
I've seen that being done too. Not sure how I feel about it. I think I'll stick with butter.
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I saw a video the other day of a guy using mayo instead of butter to make his grilled cheese.
I've seen some online conversations between grilled cheese sandwich "purists" and others who are more casual. The purists really get worked up if someone deviates from the Holy Formula of bread and cheese.
For me, it's kind of like saying that you can only have sex in the missionary position in bed at night with a certain range of pump cycles. If that's your thing, fine, but I'm inclined to do what pleases me. Same thing goes for sandwiches. Both of the recipes above are labeled "grilled cheese" because I find that phrase to have some descriptive value. But if a purist saw it, I would be burned at the stake.
As to butter or mayo, I feel about mayo like I do about ketchup: if you overdo it, then you mask the taste of the underlying food. Someone that uses ketchup in place of butter probably just wants to taste mayo, and the sandwich serves as a water cracker for it.
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Someone that uses ketchup in place of butter probably just wants to taste mayo, and the sandwich serves as a water cracker for it.
This confuses me.
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This confuses me.
This won't help, but what the heck.
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This confuses me.
Hahahahaha oopsie daisy!
Someone who uses mayo in place of butter probably just wants to taste mayo etc.
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Mayo is interesting. One of the charter fishing captains in Jacksonville is a CIA graduate chef. He ran restaurant and hotel kitchens until he decided he’d rather be outside on a boat. Anyway, he frequently uses a thin film of mayo on fish and meats as a way to get the natural oils of the meat to combine with spices and sauces. I wonder if mayo would have a similar effect with cheese.
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For me, it's kind of like saying that you can only have sex in the missionary position in bed at night with a certain range of pump cycles. If that's your thing, fine, but I'm inclined to do what pleases me.
Hamster, please. This is a sandwich thread, let's clean rein in the dialogue a little and keep the pee pee's and wee wee's out of it.
PUMPING CYCLES?
I am not supossed to be posting after 5000 and now you've broken that. Thanks ???
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Hamster, please. This is a sandwich thread, let's clean rein in the dialogue a little and keep the pee pee's and wee wee's out of it.
Dude, you are the one showing us your meat in your avatar.
And no discussion about mayo is complete without bringing Senda into it.
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I am not supossed to be posting after 5000 and now you've broken that. Thanks ???
Here, have a Cry Me A River sandwich
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For everyone who is not KSM32, check this out. It's the BEST steak sandwich that I have ever had.
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General directions:
1) Fry up some sliced and halved onions with oil and a tab of butter. Softened, but leave some crunch in them. Set aside.
2) Stir up some garlic butter with: garlic, olive oil, butter, parsley, salt and pepper
3) Arugula, olive oil, salt and pepper. Lightly toss with your hands.
4) Salt/pepper a ribeye or New York (about 1 1/2" thick) and grill to med. rare (130F, will finish while resting).
5) Stir together Sriracha, Asian mayo sauce, and Worcestershire.
6) Pan fry two slices of French bread, coated with the garlic butter on both sides (toast both sides).
7) Assembly, weeee! Sriracha mayo delight goes first, followed by Arugula. Then pile on slices of the steak, and then the onions. Top with the other slice of bread, and slice in half. Consume.
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PUMPING CYCLES?
Is this allowed?
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For everyone who is not KSM32, check this out. It's the BEST steak sandwich that I have ever had.
That's some heavy beef curtains hanging off that! Yum!
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That's some heavy beef curtains hanging off that! Yum!
Why, you cheeky little swine! On behalf of my dear friend KSM32, who is not allowed to post anymore, I will thank you for not bringing that kind of filthy imagery into this thread. We are here to talk about SANDWICHES, not "meat wallets" or "panty hamsters" or "pink tacos." Nor is any talk about eating the same allowed. Terms such as "barking at the ape," "cleaning the fish tank," or (Jesus take the wheel) "French kissing Mr. Lincoln" are STRICTLY prohibited.
Your cooperation is appreciated.
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Is this allowed?
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That lil outlet wouldn't please the average brown bread female sammik.
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That lil outlet wouldn't please the average brown bread female sammik.
I was in the pool!
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https://www.urbandictionary.com/define.php?term=Make%20a%20Sandwich
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https://www.urbandictionary.com/define.php?term=Make%20a%20Sandwich
"About the most sexually degrading thing that can be done to a man. "
Particularly if mayo is involved.
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https://www.urbandictionary.com/define.php?term=Make%20a%20Sandwich
Clean it up or you're out.
Watch his black ass, control this thread. It's yours now. Stop making me have to post again.
Peace
Hog
I'm done again. Goodbye!
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Stop making me have to post again.
Why do phags keep sucking my dick?
It's yours now.
My own thread...sandwiches for everyone!
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Why do phags keep sucking my dick?
For the same reason Twisted Sister announced that they are now willing to, Take It.
Don't lift your ingredients via The Onion.
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Don't lift your ingredients via The Onion.
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OKAY MOM
As one humour magazine wryly noted: "Why do all these homosexuals keep sucking my cock?"[Hefferman]
WORKS CITED
Hefferman, Bruce. “Why Do All These Homosexuals Keep Sucking My Cock?†The Onion, https://www.theonion.com/why-do-all-these-homosexuals-keep-sucking-my-cock-1819583529. Accessed 16 August 2020.
May I suggest changing the name of the thread to "Sandwiches and MLA Formatting, but NO sexy time fun talk" as a way of warning others, lest they sin as I have done?
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Chicken Pesto Focaccia Sandwiches
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PESTO:
2 cups fresh basil leaves
½ cup grated Parmesan cheese
½ cup extra-virgin olive oil
1 tablespoon almond butter
1 large lemon, zested and juiced
2 garlic cloves, smashed
1 teaspoon each kosher salt and freshly ground black pepper
CHICKEN:
1 pound boneless, skinless chicken breast
½ teaspoon each kosher salt and freshly ground black pepper
Neutral oil cooking spray
INNARDS THAT ARE NOT CHICKEN AND ALSO BREAD
One 8-ounce loaf focaccia
â…“ cup crumbled feta chees PLU
â…“ cup chopped sun-dried tomatoes
â…” cup packed mixed greens
DIRECTIONS:
1. Make the pesto: Add the basil, Parmesan, olive oil, almond butter, lemon zest, lemon juice and garlic to the bowl of a blender or food processor; season with salt and pepper. Wonder why you are going to all this trouble rather than simply buying it prepared. Then, pulse until blended and creamy. You know the rhythm -- think pumping cycles.
2. Make the Chicken: Heat a 10-inch cast-iron skillet or griddle over medium-high heat. Don't have one? Well, you're fucked now! You already made the pesto! Meanwhile, place the chicken in a freezer bag and pound flat until it’s about ⅜-inch thick. Talk dirty to it while you are doing this; call it your hot little slut. Cut each breast into four equal parts; season with salt and pepper. Lightly spray the pan with cooking spray. Add the chicken to the skillet and cook, flipping once, until a meat thermometer (not that one, zip your pants back up) reads 165°F, about 3 minutes per side. Remove the chicken from the pan and let it rest on a cutting board. It's had a tough day.
3. Assemble the Pancakes: Cut the focaccia into four even pieces. Remember, it doesn't taste right unless the pieces are exactly the same size. Using a serrated bread knife, carefully cut each piece horizontally in half. Liberally spread the bottom halves with the pesto. Work it, baby. Top with the feta, sun-dried tomatoes, greens, chicken and top halves of the focaccia. Wipe the drool from your chin and console yourself that you are almost done. Working in batches, place the sandwiches in the pan and cook on each side until toasted, about 1 minute per side.
4. You're girlfriend's not hungry. Even so, hide one of the sandwiches as a contingency. You can't be too careful when it comes to sandwiches of this caliber.
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Chicken Pesto Focaccia Sandwiches
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Those do look yummy.
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I think I will dedicate some of my custom creations to certain EllGabbers. I did this in the past...5 years ago?...at BellGab for good old Hoagie (not the sandwich...the host of OSOM), Steve Warner, Rossy, and several others. I did it out of boredom, and perhaps I had a few beverages in me. It was an escape from my hatred of the food biz yet also combined with the small amount of love I still have for it. Brought together by the comradery of the site at he time. At least in certain threads.
I think my first creation will be to feed the ego tummy of one @KSM32. He'll eat my sandwich I designed for him and he'll fucking like it. :D He has to, as it will be basted in special juices. (reference to old thread)
I'm thinking @GravitySucks is next. I have a special idea for something that gentleman may like. @BartEll is on my map as well. @RikkiGins also. @FISH too. There will be familiar others, plus a here I may not cross paths with often.
My curiosity lies in whether you would like it or not. If not that is perfectly fine. I need honesty. I go by what was mentioned over time in the forum(s). Clues as to what someone may be interested in, where you live now, where you were from, or in fact what you represent to me....if that makes sense. ShayP has a long memory with certain things.
Stay tuned. Or, if you could care less just tell me to go jump of a bridge...or worse. :D
Oh and please bear with me. I am not unhinged, nor I'm I intoxicated as I post this. Quite tired actually. Nonetheless...Just doing a little fun experiment/tribute of sorts.
Cheers everyone! ;)
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@ShayP YES!! ROCKN ROLL, BABY!!
LET'S EAT!!
LOL @ old thread references. That was a helluva discussion! If I could find it I'd print it out!
I think I will dedicate some of my custom creations to certain EllGabbers. I did this in the past...5 years ago?...at BellGab for good old Hoagie (not the sandwich...the host of OSOM), Steve Warner, Rossy, and several others. I did it out of boredom, and perhaps I had a few beverages in me. It was an escape from my hatred of the food biz yet also combined with the small amount of love I still have for it. Brought together by the comradery of the site at he time. At least in certain threads.
I think my first creation will be to feed the ego tummy of one @KSM32. He'll eat my sandwich I designed for him and he'll fucking like it. :D He has to, as it will be basted in special juices. (reference to old thread)
I'm thinking @GravitySucks is next. I have a special idea for something that gentleman may like. @BartEll is on my map as well. @RikkiGins also. @FISH too. There will be familiar others, plus a here I may not cross paths with often.
My curiosity lies in whether you would like it or not. If not that is perfectly fine. I need honesty. I go by what was mentioned over time in the forum(s). Clues as to what someone may be interested in, where you live now, where you were from, or in fact what you represent to me....if that makes sense. ShayP has a long memory with certain things.
Stay tuned. Or, if you could care less just tell me to go jump of a bridge...or worse. :D
Oh and please bear with me. I am not unhinged, nor I'm I intoxicated as I post this. Quite tired actually. Nonetheless...Just doing a little fun experiment/tribute of sorts.
Cheers everyone! ;)
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I think I will dedicate some of my custom creations to certain EllGabbers. I did this in the past...5 years ago?...at BellGab for good old Hoagie (not the sandwich...the host of OSOM), Steve Warner, Rossy, and several others. I did it out of boredom, and perhaps I had a few beverages in me. It was an escape from my hatred of the food biz yet also combined with the small amount of love I still have for it. Brought together by the comradery of the site at he time. At least in certain threads.
I think my first creation will be to feed the ego tummy of one @KSM32. He'll eat my sandwich I designed for him and he'll fucking like it. :D He has to, as it will be basted in special juices. (reference to old thread)
I'm thinking @GravitySucks is next. I have a special idea for something that gentleman may like. @BartEll is on my map as well. @RikkiGins also. @FISH too. There will be familiar others, plus a here I may not cross paths with often.
My curiosity lies in whether you would like it or not. If not that is perfectly fine. I need honesty. I go by what was mentioned over time in the forum(s). Clues as to what someone may be interested in, where you live now, where you were from, or in fact what you represent to me....if that makes sense. ShayP has a long memory with certain things.
Stay tuned. Or, if you could care less just tell me to go jump of a bridge...or worse. :D
Oh and please bear with me. I am not unhinged, nor I'm I intoxicated as I post this. Quite tired actually. Nonetheless...Just doing a little fun experiment/tribute of sorts.
Cheers everyone! ;)
EAT ME!
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EAT ME!
Do you come with cheese and bacon?
MMmmm Baarrrt's Goood!
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I think I will dedicate some of my custom creations to certain EllGabbers. I did this in the past...5 years ago?...at BellGab for good old Hoagie (not the sandwich...the host of OSOM), Steve Warner, Rossy, and several others. I did it out of boredom, and perhaps I had a few beverages in me. It was an escape from my hatred of the food biz yet also combined with the small amount of love I still have for it. Brought together by the comradery of the site at he time. At least in certain threads.
I think my first creation will be to feed the ego tummy of one @KSM32. He'll eat my sandwich I designed for him and he'll fucking like it. :D He has to, as it will be basted in special juices. (reference to old thread)
I'm thinking @GravitySucks is next. I have a special idea for something that gentleman may like. @BartEll is on my map as well. @RikkiGins also. @FISH too. There will be familiar others, plus a here I may not cross paths with often.
My curiosity lies in whether you would like it or not. If not that is perfectly fine. I need honesty. I go by what was mentioned over time in the forum(s). Clues as to what someone may be interested in, where you live now, where you were from, or in fact what you represent to me....if that makes sense. ShayP has a long memory with certain things.
Stay tuned. Or, if you could care less just tell me to go jump of a bridge...or worse. :D
Oh and please bear with me. I am not unhinged, nor I'm I intoxicated as I post this. Quite tired actually. Nonetheless...Just doing a little fun experiment/tribute of sorts.
Cheers everyone! ;)
This sounds amazingly fun! Do it @ShayP !!
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Pad Thai Sandwiches are awesome
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I think I will dedicate some of my custom creations to certain EllGabbers. I did this in the past...5 years ago?...at BellGab for good old Hoagie (not the sandwich...the host of OSOM), Steve Warner, Rossy, and several others. I did it out of boredom, and perhaps I had a few beverages in me. It was an escape from my hatred of the food biz yet also combined with the small amount of love I still have for it. Brought together by the comradery of the site at he time. At least in certain threads.
I think my first creation will be to feed the ego tummy of one @KSM32. He'll eat my sandwich I designed for him and he'll fucking like it. :D He has to, as it will be basted in special juices. (reference to old thread)
I'm thinking @GravitySucks is next. I have a special idea for something that gentleman may like. @BartEll is on my map as well. @RikkiGins also. @FISH too. There will be familiar others, plus a here I may not cross paths with often.
My curiosity lies in whether you would like it or not. If not that is perfectly fine. I need honesty. I go by what was mentioned over time in the forum(s). Clues as to what someone may be interested in, where you live now, where you were from, or in fact what you represent to me....if that makes sense. ShayP has a long memory with certain things.
Stay tuned. Or, if you could care less just tell me to go jump of a bridge...or worse. :D
Oh and please bear with me. I am not unhinged, nor I'm I intoxicated as I post this. Quite tired actually. Nonetheless...Just doing a little fun experiment/tribute of sorts.
Cheers everyone! ;)
#nocondiments
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#nocondiments
@GravitySucks Huh? So just the meat and the bun? My sammich will be better than yours.
@ShayP
not sure how far along you are but here are a few things to remember should you plan to incorporate the likings of the individual the sandwich is named for.
I love spicy cheese like a hot/spicy Monterey Jack, or a Guinness cheddar. #smoky
HAM, turkey, beef or chicken. Fish? Not so much.
Something crunchy.. lettuce. Not a huge fan of pickles BUT I am open to a change of mind on that.
Tomato? Errrmmm i dunno.. :-\
condiments? You name it
hot or cold - doesn't matter but a panini is pretty hard to beat
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#nocondiments
LOL! @GravitySucks I do remember you telling me that once before. ;)
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@ShayP
not sure how far along you are but here are a few things to remember should you plan to incorporate the likings of the individual the sandwich is named for.
I love spicy cheese like a hot/spicy Monterey Jack, or a Guinness cheddar. #smoky
HAM, turkey, beef or chicken. Fish? Not so much.
Something crunchy.. lettuce. Not a huge fan of pickles BUT I am open to a change of mind on that.
Tomato? Errrmmm i dunno.. :-\
condiments? You name it
hot or cold - doesn't matter but a panini is pretty hard to beat
@KSM32 What are you doing, placing your friggin' order? >:( LOL! ;) Seriously, I do appreciate some insight. I actually started the process. I'm leaning towards a big beefy custom blend burger for you, you beefy lad you. I could go in a different direction though. I also could make a whole different type later.
Anyway, my initial thought is I want a substantial sandwich/burger that you could wash down with a fine beer, whiskey, or scotch if you wish. Perhaps enjoy a cigar afterward. Just don't dribble too many of those juices that eminate from my creation onto those damn fine floors of yours. :D
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Well, here is the @KSM32 burger. First off, I am using a freshly ground all-beef blend of chuck, short rib, and brisket. (40/20/20) Secondly, I will be incorporating a mushroom duxelle. That's a finely chopped or minced mushroom combination with herbs, etc, cooked down to a paste. Think Beef Wellington. However I want the texture and meatiness of the mushrooms to stand out so assume these are not chopped as fine. It's usually finished with wine or something else. I will finish with whiskey and reduce it.
Other ingredients will be a sliced Vidalia onion, cabbage (yes cabbage), and Gorgonzola Piccante. The roll will be Kaiser. To me one of the best buns to hold a burger together.
Oh...the duxelle. It will be a medley of Portabella, Oyster, and Button types cut into small slices. It will be cooked in butter. High heat initially but then very low. I want them to reduce and get 'sticky.' I will add fresh garlic and a pinch of salt with the mushrooms at first then towards the end I will add some fresh thyme leaves. Once cooked down, I will raise the heat and add a shot of a fine whiskey, then reduce it until dry. The whiskey will give a smoky sweetness to the earthiness of the 'shrooms.
After the meat is ground and patties are formed I'll sprinkle them with smoked sea salt and coarse cracked pepper. Multi-colored peppercorns to boot. The burger will be cooked over open flame, charred, and finished medium temperature. The patty gets set aside. Then the slice of Vidalia onion will be grilled but not cooked soft. I still want some crunch. I set that aside and break into rings. Split the rings into 2 portions. One for the bottom of the burger and one for the top.
Now...the cabbage. You may say "Yuck! cabbage on a burger?" This cabbage will be shredded razor thin. The subtle bite of the cabbage and the sweet aftertaste will accent the burger. The cabbage will be raw. It will provide a nice foundation for this burger.
Toast the Kaiser roll. Put the the rest of the onions on the patty. Top that with 2 TBS of the duxelle. Then add the Gorganzola on top. A hearty amount of cheese. Place in broiler until melted to the point it oozes over the patty and starts get get a tad crispy in areas. This cheese is sharp and has a little "spiciness" to it. Not heat per say, but very rich. The cheese, onion, and 'shrooms will collapse on each other on hold together.
Now, let's build it.
Bottom bun ~ add a small handful of the fluffy razor thin cabbage ~ Add 2 TBS of the duxelle ~ Then take a few of the sweet grilled Vidalia onion rings and layer them on the 'shrooms ~ Place the finished patty that has the onion, 'shrooms and cheese, then cap it off with the top part of the bun. No condiments needed. This burger will be rich and juicy. Grasp the burger hard and press it all together before taking a bite. You will taste a medley of flavors that should mingle together and be very satisfying. The smoked sea salt will marry well with the hint of whisky in the mushrooms and the sweetness of the Vidalia will pair well with the raw cabbage. The peppercorn medley will give some mild heat and accent flavors. The melted Gorgonzola will act as a condiment because of it's melting point and moisture. Plus it will give a little 'tang' to it.
Wang dang sweet poontang!!!!
I truly believe @KSM32 would enjoy this. Perhaps not. Nonetheless, this is my first crack at it. I think a nice craft beer would go well with this too.
Thoughts and feedback are appreciated. I wish I could make it for you so we can actually eat it. This is just reading food porn now. And we all know porn. Some good...a lot bad.
CHEERS! 8)
PS ~ Sorry if I rambled on or wasn't clear enough. I didn't want to get into cook times, etc. I just wanted to give an overview.
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Well, here is the @KSM32 burger. First off, I am using a freshly ground all-beef blend of chuck, short rib, and brisket. (40/20/20) Secondly, I will be incorporating a mushroom duxelle. That's a finely chopped or minced mushroom combination with herbs, etc, cooked down to a paste. Think Beef Wellington. However I want the texture and meatiness of the mushrooms to stand out so assume these are not chopped as fine. It's usually finished with wine or something else. I will finish with whiskey and reduce it.
Other ingredients will be a sliced Vidalia onion, cabbage (yes cabbage), and Gorgonzola Piccante. The roll will be Kaiser. To me one of the best buns to hold a burger together.
Oh...the duxelle. It will be a medley of Portabella, Oyster, and Button types cut into small slices. It will be cooked in butter. High heat initially but then very low. I want them to reduce and get 'sticky.' I will add fresh garlic and a pinch of salt with the mushrooms at first then towards the end I will add some fresh thyme leaves. Once cooked down, I will raise the heat and add a shot of a fine whiskey, then reduce it until dry. The whiskey will give a smoky sweetness to the earthiness of the 'shrooms.
After the meat is ground and patties are formed I'll sprinkle them with smoked sea salt and coarse cracked pepper. Multi-colored peppercorns to boot. The burger will be cooked over open flame, charred, and finished medium temperature. The patty gets set aside. Then the slice of Vidalia onion will be grilled but not cooked soft. I still want some crunch. I set that aside and break into rings. Split the rings into 2 portions. One for the bottom of the burger and one for the top.
Now...the cabbage. You may say "Yuck! cabbage on a burger?" This cabbage will be shredded razor thin. The subtle bite of the cabbage and the sweet aftertaste will accent the burger. The cabbage will be raw. It will provide a nice foundation for this burger.
Toast the Kaiser roll. Put the the rest of the onions on the patty. Top that with 2 TBS of the duxelle. Then add the Gorganzola on top. A hearty amount of cheese. Place in broiler until melted to the point it oozes over the patty and starts get get a tad crispy in areas. This cheese is sharp and has a little "spiciness" to it. Not heat per say, but very rich. The cheese, onion, and 'shrooms will collapse on each other on hold together.
Now, let's build it.
Bottom bun ~ add a small handful of the fluffy razor thin cabbage ~ Add 2 TBS of the duxelle ~ Then take a few of the sweet grilled Vidalia onion rings and layer them on the 'shrooms ~ Place the finished patty that has the onion, 'shrooms and cheese, then cap it off with the top part of the bun. No condiments needed. This burger will be rich and juicy. Grasp the burger hard and press it all together before taking a bite. You will taste a medley of flavors that should mingle together and be very satisfying. The smoked sea salt will marry well with the hint of whisky in the mushrooms and the sweetness of the Vidalia will pair well with the raw cabbage. The peppercorn medley will give some mild heat and accent flavors. The melted Gorgonzola will act as a condiment because of it's melting point and moisture. Plus it will give a little 'tang' to it.
Wang dang sweet poontang!!!!
I truly believe @KSM32 would enjoy this. Perhaps not. Nonetheless, this is my first crack at it. I think a nice craft beer would go well with this too.
Thoughts and feedback are appreciated. I wish I could make it for you so we can actually eat it. This is just reading food porn now. And we all know porn. Some good...a lot bad.
CHEERS! 8)
PS ~ Sorry if I rambled on or wasn't clear enough. I didn't want to get into cook times, etc. I just wanted to give an overview.
MAKE ME 3
MAKE ANOTHER 1 FOR BAIRYN
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SNIP ::)
Oh and please bear with me. I am not unhinged, nor I'm I intoxicated as I post this. Quite tired actually. Nonetheless...Just doing a little fun experiment/tribute of sorts.
Cheers everyone! ;)
If I bear with you...do I have to wear a bear suit @ShayP ?
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Well, here is the @KSM32 burger. First off, I am using a freshly ground all-beef blend of chuck, short rib, and brisket. (40/20/20) Secondly, I will be incorporating a mushroom duxelle. That's a finely chopped or minced mushroom combination with herbs, etc, cooked down to a paste. Think Beef Wellington. However I want the texture and meatiness of the mushrooms to stand out so assume these are not chopped as fine. It's usually finished with wine or something else. I will finish with whiskey and reduce it.
Other ingredients will be a sliced Vidalia onion, cabbage (yes cabbage), and Gorgonzola Piccante. The roll will be Kaiser. To me one of the best buns to hold a burger together.
Oh...the duxelle. It will be a medley of Portabella, Oyster, and Button types cut into small slices. It will be cooked in butter. High heat initially but then very low. I want them to reduce and get 'sticky.' I will add fresh garlic and a pinch of salt with the mushrooms at first then towards the end I will add some fresh thyme leaves. Once cooked down, I will raise the heat and add a shot of a fine whiskey, then reduce it until dry. The whiskey will give a smoky sweetness to the earthiness of the 'shrooms.
After the meat is ground and patties are formed I'll sprinkle them with smoked sea salt and coarse cracked pepper. Multi-colored peppercorns to boot. The burger will be cooked over open flame, charred, and finished medium temperature. The patty gets set aside. Then the slice of Vidalia onion will be grilled but not cooked soft. I still want some crunch. I set that aside and break into rings. Split the rings into 2 portions. One for the bottom of the burger and one for the top.
Now...the cabbage. You may say "Yuck! cabbage on a burger?" This cabbage will be shredded razor thin. The subtle bite of the cabbage and the sweet aftertaste will accent the burger. The cabbage will be raw. It will provide a nice foundation for this burger.
Toast the Kaiser roll. Put the the rest of the onions on the patty. Top that with 2 TBS of the duxelle. Then add the Gorganzola on top. A hearty amount of cheese. Place in broiler until melted to the point it oozes over the patty and starts get get a tad crispy in areas. This cheese is sharp and has a little "spiciness" to it. Not heat per say, but very rich. The cheese, onion, and 'shrooms will collapse on each other on hold together.
Now, let's build it.
Bottom bun ~ add a small handful of the fluffy razor thin cabbage ~ Add 2 TBS of the duxelle ~ Then take a few of the sweet grilled Vidalia onion rings and layer them on the 'shrooms ~ Place the finished patty that has the onion, 'shrooms and cheese, then cap it off with the top part of the bun. No condiments needed. This burger will be rich and juicy. Grasp the burger hard and press it all together before taking a bite. You will taste a medley of flavors that should mingle together and be very satisfying. The smoked sea salt will marry well with the hint of whisky in the mushrooms and the sweetness of the Vidalia will pair well with the raw cabbage. The peppercorn medley will give some mild heat and accent flavors. The melted Gorgonzola will act as a condiment because of it's melting point and moisture. Plus it will give a little 'tang' to it.
Wang dang sweet poontang!!!!
I truly believe @KSM32 would enjoy this. Perhaps not. Nonetheless, this is my first crack at it. I think a nice craft beer would go well with this too.
Thoughts and feedback are appreciated. I wish I could make it for you so we can actually eat it. This is just reading food porn now. And we all know porn. Some good...a lot bad.
CHEERS! 8)
PS ~ Sorry if I rambled on or wasn't clear enough. I didn't want to get into cook times, etc. I just wanted to give an overview.
fUCKIN plus 1! BUDDY!!!
WOW!!! I READ THAT THREE TIMES!! I SOUND FUCKING GREAT AND I WILL BE EATING ME WITHIN THE NEXT WEEK!! Love the cabbage!
It sounds like I'll be easy to pass too :) although I might make for giant turds.. :-\ @Bart Ell you may want to warn Bairyn. :o :o :o
Hey @ShayP You know why your turds are tapered at one end? SO YOUR ASSHOLE DOESN'T SLAM SHUT!!! HAHAHAhahahahaha I'll be here all week! :)
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If I bear with you...do I have to wear a bear suit @ShayP ?
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hee hee hee
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Ooooh! Sandwiches! @ShayP , do me, do me, do me! Make it tasty
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Ooooh! Sandwiches! @ShayP , do me, do me, do me! Make it tasty
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...Maybe I'm being picky but a yeast and burps sandwich doesn't sound all that appetizing to me. Shay, I'll try a Lily sammich - hold the vomit.
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If I bear with you...do I have to wear a bear suit @ShayP ?
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Sure. @FISH What the heck. Halloween approaches. Get an early start. Stock up on some Gold Bond powder. My bear suit gives me an incredible itch. :D
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fUCKIN plus 1! BUDDY!!!
WOW!!! I READ THAT THREE TIMES!! I SOUND FUCKING GREAT AND I WILL BE EATING ME WITHIN THE NEXT WEEK!! Love the cabbage!
It sounds like I'll be easy to pass too :) although I might make for giant turds.. :-\ @Bart Ell you may want to warn Bairyn. :o :o :o
Hey @ShayP You know why your turds are tapered at one end? SO YOUR ASSHOLE DOESN'T SLAM SHUT!!! HAHAHAhahahahaha I'll be here all week! :)
LOL! Glad you liked it man. @KSM32
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Ooooh! Sandwiches! @ShayP , do me, do me, do me! Make it tasty
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I had you in mind too. @TigerLily It'll be a little tough because I recall you posting one here and immediately pulling it back. I believe you are health conscious in your meals. Organics, natural grains, etc. Am I right? BTW, are you vegetarian? Just want a couple clues. ;)
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I initially was going to do @GravitySucks next but I think there will be a delay. I am torn on what direction to take. I'm considering his Chicago roots, his life in Texas (and other parts, and of course the passion for Thai cuisine. I don't want to make a Frankenstein creation that may be abysmal.
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I initially was going to do @GravitySucks next but I think there will be a delay. I am torn on what direction to take. I'm considering his Chicago roots, his life in Texas (and other parts, and of course the passion for Thai cuisine. I don't want to make a Frankenstein creation that may be abysmal.
Pad Thai over a Chicago hotdog. Pickle on the side.
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Pad Thai over a Chicago hotdog. Pickle on the side.
LOL! Oh no no no. Ya know what? @juan You're next. Hope you like my creation dedicated to you. ;)
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I had you in mind too. @TigerLily It'll be a little tough because I recall you posting one here and immediately pulling it back. I believe you are health conscious in your meals. Organics, natural grains, etc. Am I right? BTW, are you vegetarian? Just want a couple clues. ;)
Aww. Thank you for asking, @ShayP . You are certainly on the right track. Organic and natural whole grains when I can get them. But not militant about it. Semi-vegetarian but nothing better than the occasional steak. I like different cheeses. Fish occasionally but prefer red meat or chicken. Dont like heavy sauces.
I am sure you will build me a masterpiece 💖
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If I bear with you...do I have to wear a bear suit @ShayP ?
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Ooh. Some furry action. Nice! You two would make a cute couple. Cuter than the average bears
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LOL! Oh no no no. Ya know what? @juan You're next. Hope you like my creation dedicated to you. ;)
Ha. No cheese, no alcohol. That probably spoils your fun.
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...Maybe I'm being picky but a yeast and burps sandwich doesn't sound all that appetizing to me. Shay, I'll try a Lily sammich - hold the vomit.
My version of the @KSM32: Guinness battered rattlesnake and wood shavings served on a sweaty gym mat paired with a rusty bucket of single malt whiskey
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I’m now getting ads for Vietnamese sandwiches.
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Ha. No cheese, no alcohol. That probably spoils your fun.
Nope. I got you done. Will post it very soon. :D
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My version of the @KSM32: Guinness battered rattlesnake and wood shavings served on a sweaty gym mat paired with a rusty bucket of single malt whiskey
LOL!!!!!! That sounds like something that actually would happen, especially where I last resided. I'm being serious too.
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Aww. Thank you for asking, @ShayP . You are certainly on the right track. Organic and natural whole grains when I can get them. But not militant about it. Semi-vegetarian but nothing better than the occasional steak. I like different cheeses. Fish occasionally but prefer red meat or chicken. Dont like heavy sauces.
I am sure you will build me a masterpiece 💖
You'll be next @TigerLily :)
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This one is for @juan I wanted to utilize the things I've seen him post in the garden thread, etc. This sandwich will be served on a Muffuletta roll. Not the big one but something suitable.
First we make a homemade bratwurst style sausage. However the sausage will be in a patty form and not in a casing. For the sausage:
(this will yield more than for one sandwich ~ it's easier to make in larger batches)
2 lb pork shoulder. 8 oz. uncut slab bacon or fatback. Both diced and chilled before grinding. After grinding together I add 2 eggs, 2 tsp dry mustard, 1 tsp marjoram, 1 tsp caraway seeds, 2 tsp white pepper, 1 tsp nutmeg, 1 tsp ginger, 2 tsp onion powder, and a heavy pinch of salt. Blend thoroughly and chill overnight.
Mustard greens, garlic cloves, radishes, tomatoes, and Datil peppers will be part of this. Let's prep it. Set aside some cleaned Mustard greens. We will sauté them later. Peel some garlic cloves. 3 should suffice, and place them in a pan with some olive oil and heat them on low until soft. You could put them in the oven as well. Just looking for soft cloves that a paste can be made from.
Thinly slice a few radishes. Thinly slice a couple tomatoes, set aside. The Datil peppers will be halved and seeded. Place the radishes in a 50/50 mix of water and vinegar...just enough to cover...and refrigerate. Now, with the peppers, I want to "candy" them in a simple syrup. They won't be sweet and will still have the heat but it's important to the taste profile. Heat a little sugar and water (50/50) on the stove, medium heat until disolved. Lower to simmer and place the peppers in there until the slightly soften.
Back to the garlic cloves. Once softened remove from oil and put in a small bowll then mash into a paste. After the peppers are slightly softened in the simple syrup remove them and add to the garlic paste.
Let's get the sausage and form a nice thick patty. That will be cooked in an iron skillet. Or grill if you like.
Lightly sautee the mustard greens in the reserved oil from the roasted garlic cloves.
Grab the Muffuletta roll and warm it in the oven. Do not toast. Slice it and let's build the sandwhich. Oh, get the radishes and remove from the vigar and water...dry them on a paper towel. Salt and pepper the tomato slices.
Smear the garlic and Datil pepper mixture on both halves of the roll. Place the mustard greens on the bottom. Top with some sliced radishes. Add the sausage patty. Top with the tomatoes and then add more radishes on top of the tomatoes.
Press together and eat! My thought process is the sweet earthiness of the roasted garlic combined with the heat of the peppers, accented by a slight sweetness of the simple syrup they were softened in will blend well with the salty, juicy acid of the tomatoes with S&P and the slightly pickled radishes. The 'bite' of the radishes should go well with the greens (as will the garlic) and all of that wrapped around a mild, rich, bratwurst style patty should give a nice mellow flavor followed by lingering heat and overall flavor. The Muffuletta roll should hold it all together nicely.
Hopefully this tickles the fancy of @juan Or maybe someone else. Hell...it just may suck. Oh well. Probably seemed a little complex with the prep but it's not. I just rambled on with my overview...as I will do. I even may have missed a step. :-\
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@ShayP Have you actually made these? If so, who's the messiest eat? I'll have to get to the grocery outlet to collect all my ingreds.
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My version of the @KSM32: Guinness battered rattlesnake and wood shavings served on a sweaty gym mat paired with a rusty bucket of single malt whiskey
Well at least you're issuing me single malt rather than a disgusting blend. You didn't realize you were doing me a solid, did you!!?
@TigerLily
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LOL! Oh no no no. Ya know what? @juan You're next. Hope you like my creation dedicated to you. ;)
Will mine have launch meat?
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Will mine have launch meat?
;D LOL Niiiice!
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@ShayP Have you actually made these? If so, who's the messiest eat? I'll have to get to the grocery outlet to collect all my ingreds.
@KSM32 I have made variations of these sandwiches. Not necessarily exact in most cases but the ingredients, like the meat blends for the burger or sausage, veggie prep, etc...I've used those. Not sure about the messiest eat though. That's up to the eater. ;)
I ran the kitchen at a Café for several years and we'd do various sandwich boards and custom lunches. We always tried to get the food to connect with the party involved. Not for them to say "Umm just give me 5 turkey sandwiches." I wanted to make the food personal by quizzing them on some of their interests. That way, at least I thought, they were involved in the process more than just placing a generic order off a menu. I wanted it to be something they looked forward to. I wanted it customized. The risk of disappointment was high though. Fortunately we had more wins than losses. ;)
I'm doing this here to rekindle some passion and mostly have some fun. :D
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Will mine have launch meat?
*sigh* I do like you and respect you, but...*sigh* ;) ;D
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Mine looks good. When are you delivering one?
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Mine looks good. When are you delivering one?
Thanks! So you would give that a shot? Good. Well, I could make one tomorrow then hit the road. Probably take me 14 hours or so to get there. ;D Might be a little soggy upon arrival. ;) :P
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I’ve seen Datil’s used in various ways but never with sugar. Intriguing.
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I’ve seen Datil’s used in various ways but never with sugar. Intriguing.
We used to candy Habaneros. Similar to what I did with the Datils here but we'd reduce the Habaneros until the liquid was gone. Then we dried them. The sugar would create a dust like appearance and the texture of the pepper was chewy, sort of like licorice. Sweet off the bat but that heat kicked you in the ass soon after. If we cooked them again they'd get sticky. We'd make jam too. So many options and lots of different ways to do it. Made syrup too...for desserts!
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I wasted no time with @TigerLily and her sammie. :) Let's start with the bread. Whole grain rectangular (or square) roll preferably with molasses as an ingredient and dusted with oats. I am terrible at baking so these will be store bought. I can make some mean biscuits, and Focaccia but that's my limit. I digress...
This sandwich will be cold. However warm the roll/bread before building it. Chicken is the protein and I am brining it before it is baked. It's a 1 pound breast. The brine is as follows:
2 cups water, 1 half of a lemon, 1 sprig of fresh rosemary, 6 whole black peppercorns, 1 clove of fresh garlic, and 3 tbsp. of salt. Bring all that to a boil for 5 minutes then take off heat. Let cool for a while then add 2 cups of ice. That should bring it to a low enough temperature to put the chicken breast in without starting a cooking process. Refrigerate it for 2 hours. Discard the brine. After that, remove it from the brine and pat it dry. Bake covered in foil on a nonstick sheet for 20 minutes @ 350. If you have a thermometer the meat should be ready at 165 internal temperature. Probe in the thickest part. (No comments @KSM32 please) Let rest then refrigerate. This will be sliced later.
Now, we will poach a pear in red wine. A Bosc pear mind you! Any fine red wine to your liking will do. Peel the pear. Leave whole. Add a 75/25 mix of wine and water to a pot. Just enough to cover the pear. Use a small pot for one pear. We could add cloves and/or orange peel or sugar, but I want to just leave it as is. Bring to a boil then lower the heat to the lowest setting and let it sit for an hour....rotating every so often so the color is uniform. We don't want the pear to look like a red beet when done. We want the red to bleed in about an inch into the pear and have the rest be the natural color. After the pear is cooled off it will be halved and sliced in a way you can fan it out in the sandwich. Just thin wedges you can spread to cover the rest of the ingredients.
We'll need a nice Chevre (goat) cheese, a quality honey, walnuts (ground fine), alfalfa sprouts, and arugula micro greens. Let's assume the chicken is cooled and sliced thin. And the pears are ready to fan out over the chicken.
I think we can build it now. I may be rushing through things but I'm determined. I think I'm distracted by the sound of the lawnmower outside my window. No matter.
Let's get that hearty and pillowy roll. Slightly warm. Give it a fairly heavy smear of that goat cheese on each half. Sprinkle the ground walnuts on the bottom. Grab a spoon and very lightly drizzle some honey over top of that. Thin threads of honey. Place a small bunch of the arugula microgreens on that. Then shingle some of that yummy brined and sliced chicken on there. On top of that a small amount of alfalfa sprouts. On top of that spread out those poached pears covering the entire surface. Back to the honey...lightly drizzle, and I mean lightly! hair like strand of honey across them. Top with the roll already slathered with Chevre.
I see this as being a sandwich that you can eat while drinking a cup of chamomile tea as the sun shines through the window, or on the porch for that matter.
The creaminess of the goat cheese accented by the texture and flavor of the walnuts, along with the slight pepper of the arugula will match well with the chicken and further be accented by the crispy sprouts, the decadent pears and more honey and Chevre. The wine in the pears adds a slight element of "spice" to go along with the greens. The chicken should me moist with a hint of lemon and rosemary. The garlic is merely background noise but gives a basis to build flavor.
Okay, lawnmower man is gone and I have to make a real dinner now. Damn these distractions!
Cheers! Hope you like it.
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#nocondiments
Oh sure...we're back to @GravitySucks random things that are/are not condiments. Good luck trying to figure that out Shay!
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Well, here is the @KSM32 burger. First off, I am using a freshly ground all-beef blend of chuck, short rib, and brisket. (40/20/20) Secondly, I will be incorporating a mushroom duxelle. That's a finely chopped or minced mushroom combination with herbs, etc, cooked down to a paste. Think Beef Wellington. However I want the texture and meatiness of the mushrooms to stand out so assume these are not chopped as fine. It's usually finished with wine or something else. I will finish with whiskey and reduce it.
Other ingredients will be a sliced Vidalia onion, cabbage (yes cabbage), and Gorgonzola Piccante. The roll will be Kaiser. To me one of the best buns to hold a burger together.
Oh...the duxelle. It will be a medley of Portabella, Oyster, and Button types cut into small slices. It will be cooked in butter. High heat initially but then very low. I want them to reduce and get 'sticky.' I will add fresh garlic and a pinch of salt with the mushrooms at first then towards the end I will add some fresh thyme leaves. Once cooked down, I will raise the heat and add a shot of a fine whiskey, then reduce it until dry. The whiskey will give a smoky sweetness to the earthiness of the 'shrooms.
After the meat is ground and patties are formed I'll sprinkle them with smoked sea salt and coarse cracked pepper. Multi-colored peppercorns to boot. The burger will be cooked over open flame, charred, and finished medium temperature. The patty gets set aside. Then the slice of Vidalia onion will be grilled but not cooked soft. I still want some crunch. I set that aside and break into rings. Split the rings into 2 portions. One for the bottom of the burger and one for the top.
Now...the cabbage. You may say "Yuck! cabbage on a burger?" This cabbage will be shredded razor thin. The subtle bite of the cabbage and the sweet aftertaste will accent the burger. The cabbage will be raw. It will provide a nice foundation for this burger.
Toast the Kaiser roll. Put the the rest of the onions on the patty. Top that with 2 TBS of the duxelle. Then add the Gorganzola on top. A hearty amount of cheese. Place in broiler until melted to the point it oozes over the patty and starts get get a tad crispy in areas. This cheese is sharp and has a little "spiciness" to it. Not heat per say, but very rich. The cheese, onion, and 'shrooms will collapse on each other on hold together.
Now, let's build it.
Bottom bun ~ add a small handful of the fluffy razor thin cabbage ~ Add 2 TBS of the duxelle ~ Then take a few of the sweet grilled Vidalia onion rings and layer them on the 'shrooms ~ Place the finished patty that has the onion, 'shrooms and cheese, then cap it off with the top part of the bun. No condiments needed. This burger will be rich and juicy. Grasp the burger hard and press it all together before taking a bite. You will taste a medley of flavors that should mingle together and be very satisfying. The smoked sea salt will marry well with the hint of whisky in the mushrooms and the sweetness of the Vidalia will pair well with the raw cabbage. The peppercorn medley will give some mild heat and accent flavors. The melted Gorgonzola will act as a condiment because of it's melting point and moisture. Plus it will give a little 'tang' to it.
Wang dang sweet poontang!!!!
I truly believe @KSM32 would enjoy this. Perhaps not. Nonetheless, this is my first crack at it. I think a nice craft beer would go well with this too.
Thoughts and feedback are appreciated. I wish I could make it for you so we can actually eat it. This is just reading food porn now. And we all know porn. Some good...a lot bad.
CHEERS! 8)
PS ~ Sorry if I rambled on or wasn't clear enough. I didn't want to get into cook times, etc. I just wanted to give an overview.
Ummmm...WOW!!! This sounds amazing and I'm not a big red meat girl. I'm impressed @ShayP you're possibly the only person that could make @KSM32 palatable.
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Pad Thai over a Chicago hotdog. Pickle on the side.
lol
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My version of the @KSM32: Guinness battered rattlesnake and wood shavings served on a sweaty gym mat paired with a rusty bucket of single malt whiskey
@TigerLily - There's no reason to be abusing whiskey. :-\
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I’m now getting ads for Vietnamese sandwiches.
@juan -You did it to yourself.
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This one is for @juan I wanted to utilize the things I've seen him post in the garden thread, etc. This sandwich will be served on a Muffuletta roll. Not the big one but something suitable.
First we make a homemade bratwurst style sausage. However the sausage will be in a patty form and not in a casing. For the sausage:
(this will yield more than for one sandwich ~ it's easier to make in larger batches)
2 lb pork shoulder. 8 oz. uncut slab bacon or fatback. Both diced and chilled before grinding. After grinding together I add 2 eggs, 2 tsp dry mustard, 1 tsp marjoram, 1 tsp caraway seeds, 2 tsp white pepper, 1 tsp nutmeg, 1 tsp ginger, 2 tsp onion powder, and a heavy pinch of salt. Blend thoroughly and chill overnight.
Mustard greens, garlic cloves, radishes, tomatoes, and Datil peppers will be part of this. Let's prep it. Set aside some cleaned Mustard greens. We will sauté them later. Peel some garlic cloves. 3 should suffice, and place them in a pan with some olive oil and heat them on low until soft. You could put them in the oven as well. Just looking for soft cloves that a paste can be made from.
Thinly slice a few radishes. Thinly slice a couple tomatoes, set aside. The Datil peppers will be halved and seeded. Place the radishes in a 50/50 mix of water and vinegar...just enough to cover...and refrigerate. Now, with the peppers, I want to "candy" them in a simple syrup. They won't be sweet and will still have the heat but it's important to the taste profile. Heat a little sugar and water (50/50) on the stove, medium heat until disolved. Lower to simmer and place the peppers in there until the slightly soften.
Back to the garlic cloves. Once softened remove from oil and put in a small bowll then mash into a paste. After the peppers are slightly softened in the simple syrup remove them and add to the garlic paste.
Let's get the sausage and form a nice thick patty. That will be cooked in an iron skillet. Or grill if you like.
Lightly sautee the mustard greens in the reserved oil from the roasted garlic cloves.
Grab the Muffuletta roll and warm it in the oven. Do not toast. Slice it and let's build the sandwhich. Oh, get the radishes and remove from the vigar and water...dry them on a paper towel. Salt and pepper the tomato slices.
Smear the garlic and Datil pepper mixture on both halves of the roll. Place the mustard greens on the bottom. Top with some sliced radishes. Add the sausage patty. Top with the tomatoes and then add more radishes on top of the tomatoes.
Press together and eat! My thought process is the sweet earthiness of the roasted garlic combined with the heat of the peppers, accented by a slight sweetness of the simple syrup they were softened in will blend well with the salty, juicy acid of the tomatoes with S&P and the slightly pickled radishes. The 'bite' of the radishes should go well with the greens (as will the garlic) and all of that wrapped around a mild, rich, bratwurst style patty should give a nice mellow flavor followed by lingering heat and overall flavor. The Muffuletta roll should hold it all together nicely.
Hopefully this tickles the fancy of @juan Or maybe someone else. Hell...it just may suck. Oh well. Probably seemed a little complex with the prep but it's not. I just rambled on with my overview...as I will do. I even may have missed a step. :-\
The candied peppers is a fun one! The Juan also sounds like it would be pretty to look at. :)
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We used to candy Habaneros. Similar to what I did with the Datils here but we'd reduce the Habaneros until the liquid was gone. Then we dried them. The sugar would create a dust like appearance and the texture of the pepper was chewy, sort of like licorice. Sweet off the bat but that heat kicked you in the ass soon after. If we cooked them again they'd get sticky. We'd make jam too. So many options and lots of different ways to do it. Made syrup too...for desserts!
Oh man...I got to try this!
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I wasted no time with @TigerLily and her sammie. :) Let's start with the bread. Whole grain rectangular (or square) roll preferably with molasses as an ingredient and dusted with oats. I am terrible at baking so these will be store bought. I can make some mean biscuits, and Focaccia but that's my limit. I digress...
This sandwich will be cold. However warm the roll/bread before building it. Chicken is the protein and I am brining it before it is baked. It's a 1 pound breast. The brine is as follows:
2 cups water, 1 half of a lemon, 1 sprig of fresh rosemary, 6 whole black peppercorns, 1 clove of fresh garlic, and 3 tbsp. of salt. Bring all that to a boil for 5 minutes then take off heat. Let cool for a while then add 2 cups of ice. That should bring it to a low enough temperature to put the chicken breast in without starting a cooking process. Refrigerate it for 2 hours. Discard the brine. After that, remove it from the brine and pat it dry. Bake covered in foil on a nonstick sheet for 20 minutes @ 350. If you have a thermometer the meat should be ready at 165 internal temperature. Probe in the thickest part. (No comments @KSM32 please) Let rest then refrigerate. This will be sliced later.
Now, we will poach a pear in red wine. A Bosc pear mind you! Any fine red wine to your liking will do. Peel the pear. Leave whole. Add a 75/25 mix of wine and water to a pot. Just enough to cover the pear. Use a small pot for one pear. We could add cloves and/or orange peel or sugar, but I want to just leave it as is. Bring to a boil then lower the heat to the lowest setting and let it sit for an hour....rotating every so often so the color is uniform. We don't want the pear to look like a red beet when done. We want the red to bleed in about an inch into the pear and have the rest be the natural color. After the pear is cooled off it will be halved and sliced in a way you can fan it out in the sandwich. Just thin wedges you can spread to cover the rest of the ingredients.
We'll need a nice Chevre (goat) cheese, a quality honey, walnuts (ground fine), alfalfa sprouts, and arugula micro greens. Let's assume the chicken is cooled and sliced thin. And the pears are ready to fan out over the chicken.
I think we can build it now. I may be rushing through things but I'm determined. I think I'm distracted by the sound of the lawnmower outside my window. No matter.
Let's get that hearty and pillowy roll. Slightly warm. Give it a fairly heavy smear of that goat cheese on each half. Sprinkle the ground walnuts on the bottom. Grab a spoon and very lightly drizzle some honey over top of that. Thin threads of honey. Place a small bunch of the arugula microgreens on that. Then shingle some of that yummy brined and sliced chicken on there. On top of that a small amount of alfalfa sprouts. On top of that spread out those poached pears covering the entire surface. Back to the honey...lightly drizzle, and I mean lightly! hair like strand of honey across them. Top with the roll already slathered with Chevre.
I see this as being a sandwich that you can eat while drinking a cup of chamomile tea as the sun shines through the window, or on the porch for that matter.
The creaminess of the goat cheese accented by the texture and flavor of the walnuts, along with the slight pepper of the arugula will match well with the chicken and further be accented by the crispy sprouts, the decadent pears and more honey and Chevre. The wine in the pears adds a slight element of "spice" to go along with the greens. The chicken should me moist with a hint of lemon and rosemary. The garlic is merely background noise but gives a basis to build flavor.
Okay, lawnmower man is gone and I have to make a real dinner now. Damn these distractions!
Cheers! Hope you like it.
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Ummmm...WOW!!! This sounds amazing and I'm not a big red meat girl. I'm impressed @ShayP you're possibly the only person that could make @KSM32 palatable.
Thanks! @PolkaDot He @KSM32 provides a lot of flavor, especially when I apply the special juices.
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:D :-* Well, you're in the queue as well. All I know is fashion and west coast for you. ? Perhaps I'm forgetting something. Similar tastes to Tigerlily, maybe? Throw me a couple do's and don'ts foodwise and I will make your creation soon. ;)
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As of now I think @RikkiGins is my next victim. ;D
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@ShayP
For the @PolkaDot sammich may I suggest a filling of sauerkraut, sour grapes and whiskey sour. oh, ..and sour ass on the thumb, for dipping. ::)
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As of now I think @RikkiGins is my next victim. ;D
Bonk burger!
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@ShayP
For the @PolkaDot sammich may I suggest a filling of sauerkraut, sour grapes and whiskey sour. oh, ..and sour ass on the thumb, for dipping. ::)
Served on a yoga mat?
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Bonk burger!
After Rikki, you're next @Bart Ell
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Now, I was contemplating the @Rikki Gins sandwich for a while. He mentioned a club he had years ago. So I figured I'd do that. But I didn't want to do a basic club sandwich. Not that there's anything wrong with those. This is Rikki we are talking about! Look at the gems he's provided to forums. Interesting, informative, palate cleansers to the typical forum format. Anyway...
I racked my brain. I wanted themes, flavors, what matches and doesn't. I wanted something unique. I came up with a few ideas but kept going to Italian style ingredients. So, I stuck with that and hopefully this is a winner.
First the bread. White bread. Preferable an artisanal type. (I hate the way that word - artisanal - is thrown around, but whatever) Thick slices, toasted. Oh, and the crust will be trimmed off. It will be cross-cut like the average club sandwich and will have some long frill picks as well to hold it together. Fun!
No bacon. You say "Whaaat?" Don't worry about it. I'm using Prosciutto di Parma. Salty and nutty, also leaner. I'm using turkey as well. Brined as usual and cooked. I try to do my own meats if I can. (No jokes) Of course, the prosciutto will be purchased. The turkey will be brined in 2 cups water, half a lemon, 1/4 cup brown sugar, 3 peppercorns, and 2 heavy pinches of salt. Boil, take off heat, add 2 cups of ice, put turkey breast in, chill for 4 hours in fridge. Then bake covered until done. Set aside and chill. Slice thin.
Procure a small wedge of Black truffle Pecorino cheese from your deli. Get some sliced provolone as well. We'll also need a big Beefsteak tomato, some crisp Romaine, fresh basil, fresh garlic, pine nuts, olive oil, and parmesan. Those last 5 are for the pesto. We also need some mayo, honey, and a good Dijon mustard.
Sorry. ShayP is lazy in his method and measurements today. I beg forgiveness. That being said, let's make some pesto. Place about a cup of basil in a processor or blender. Add 1 tbs of pine nuts, 1 garlic clove, 1 tbs of grated parmesan, and start blending while drizzling the olive oil into the ingredients. We want it to be a paste and not too oily. A little runny is fine but you don't want a loose mess. Set aside and chill pesto.
Slice your tomato and season it with salt and pepper. Wash a couple romaine leaves and trim of the thick parts. In a small bowl combine 2 tbs Dijon mustard and 1 tsp of honey. Get out a grater of some sort. You will need it for the Truffle Pecorino. Have the mayo on hand and get that bread toasted...3 slices.
Let's build it:
Place the 3 slices of toast on the cutting board. One one slice, which will be the bottom, put a heavy smear of mayo on the toast. Then grate an ample amount of the Truffle Pecorino. Enough to give it a good layer of coverage, but not so much it becomes overpowering. About 2 tbs. Top that with the thinly sliced turkey breast. About an inch and a half of meat. Place a slice of that tomato on the turkey. Then, take another slice of toast and spread pesto on it. Lay the toast (pesto side down) on the turkey. Bottom half done!
Okay, place a slice of provolone on that middle piece of toast and then top that with 2 to 3 leaves of romaine lettuce...depending on the thickness of the lettuce leaves.
Place a slice of that tomato on the lettuce. Then put several folded slices of the Prosciutto on the tomato. 4 or 5 to make it the same thickness as the amount of turkey.
Add one more slice of provolone on the Prosciutto. Take the remaining slice of toast and give a good coating of the honey Dijon mixture. Place that top slice of toast mustard side down.
Lightly press sandwich together and insert 4 frill picks. You know where they go! Then cross cut it into triangles and then push the picks in further to hold it together.
Here is my thought on the flavor profile. No need for bacon. Maybe the crispiness will be missed but the salty richness of the Prosciutto di Parma makes up for flavor and is leaner. The buttery flavor of the provolone and the sweetness of the honey Dijon mask the saltiness of the ham without losing taste.
Lettuce and tomato are a given. Fresh crispy juiciness. The pesto gives the herb component with a little richness from the oil. I think it balances well with the lettuce and tomato.
On the bottom half, the boldness of the truffle in the pecorino cheese will awaken your taste buds and is a perfect accent for the turkey. The cheese is grated on the mayo to mellow it a bit and give a good mouth-feel with the mayo melding with the turkey. Pesto above for the same reason as listed previously. the texture, herbs, and garlic will accent and bring together both halves.
So when you bite into this you will taste different notes one at a time from top to bottom that will satisfy. Nothing too overpowering but very savory with salty hints.
I want to add some pickles on the side, so I'll go with some Whiskey Cornichons. Pick up a jar if you see them. Not your usual pickle but a nice abstract compliment to most sandwiches.
If @Rikki Gins doesn't enjoy this maybe someone else will. I'll eat it all myself dammit! LOL!
Cheers all!
I have to add the disclaimer about rambling on with the overview, blah blah blah. ;) If I made some error or wasn't clear just curse me under your breath before getting up from your computer. :D
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:D :-* Well, you're in the queue as well. All I know is fashion and west coast for you. ? Perhaps I'm forgetting something. Similar tastes to Tigerlily, maybe? Throw me a couple do's and don'ts foodwise and I will make your creation soon. ;)
Still need just a couple clues @PolkaDot :)
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@ShayP
For the @PolkaDot sammich may I suggest a filling of sauerkraut, sour grapes and whiskey sour. oh, ..and sour ass on the thumb, for dipping. ::)
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There's no reason for me to be "dipping" my thumb in your ass so stop asking. The answer is always NO @KSM32 .
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After Rikki, you're next @Bart Ell
Sexywich!
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Still need just a couple clues @PolkaDot :)
Ah! Thanks for asking @ShayP , so far you are a sandwich maestro! I'm not a west coast girl but I am a western girl ;). I eat mostly plant based but do love pork so when I eat meat it's usually pig of some sort! I've never met a pig I didn't like, which probably explains why I put up with KSM. I like poultry too, especially game birds but not a big fan of water fowl. I like sea food, especially flaky white fish if prepared properly. I like to eat local wherever I am because it's much more fun and interesting to do that. I think mayo is an abomination and prefer a stone ground or spicy mustard every time. Ohh, and I'm known to remove the bun if I know I won't be able to finish a sandwich so I can eat the good stuff in between and not be overly full or order it without a bun entirely. ;D
Is it still a sandwich if there's no bread? YES you bastards! IT IS!!! >:(
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Sexywich!
Sexy Witch? Way to get into the seasonal spirit Bart!
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Ah! Thanks for asking @ShayP , so far you are a sandwich maestro! I'm not a west coast girl but I am a western girl ;). I eat mostly plant based but do love pork so when I eat meat it's usually pig of some sort! I've never met a pig I didn't like, which probably explains why I put up with KSM. I like poultry too, especially game birds but not a big fan of water fowl. I like sea food, especially flaky white fish if prepared properly. I like to eat local wherever I am because it's much more fun and interesting to do that. I think mayo is an abomination and prefer a stone ground or spicy mustard every time. Ohh, and I'm known to remove the bun if I know I won't be able to finish a sandwich so I can eat the good stuff in between and not be overly full or order it without a bun entirely. ;D
Is it still a sandwich if there's no bread? YES you bastards! IT IS!!! >:(
Understood and appreciated. @PolkaDot And if you feel like removing all the goodies from the inside that's fine by me. All I know is it was (is) a sandwich if it hit your table. ;) You make do with it as you wish.
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I wasted no time with @TigerLily and her sammie. :) Let's start with the bread. Whole grain rectangular (or square) roll preferably with molasses as an ingredient and dusted with oats. I am terrible at baking so these will be store bought. I can make some mean biscuits, and Focaccia but that's my limit. I digress...
This sandwich will be cold. However warm the roll/bread before building it. Chicken is the protein and I am brining it before it is baked. It's a 1 pound breast. The brine is as follows:
2 cups water, 1 half of a lemon, 1 sprig of fresh rosemary, 6 whole black peppercorns, 1 clove of fresh garlic, and 3 tbsp. of salt. Bring all that to a boil for 5 minutes then take off heat. Let cool for a while then add 2 cups of ice. That should bring it to a low enough temperature to put the chicken breast in without starting a cooking process. Refrigerate it for 2 hours. Discard the brine. After that, remove it from the brine and pat it dry. Bake covered in foil on a nonstick sheet for 20 minutes @ 350. If you have a thermometer the meat should be ready at 165 internal temperature. Probe in the thickest part. (No comments @KSM32 please) Let rest then refrigerate. This will be sliced later.
Now, we will poach a pear in red wine. A Bosc pear mind you! Any fine red wine to your liking will do. Peel the pear. Leave whole. Add a 75/25 mix of wine and water to a pot. Just enough to cover the pear. Use a small pot for one pear. We could add cloves and/or orange peel or sugar, but I want to just leave it as is. Bring to a boil then lower the heat to the lowest setting and let it sit for an hour....rotating every so often so the color is uniform. We don't want the pear to look like a red beet when done. We want the red to bleed in about an inch into the pear and have the rest be the natural color. After the pear is cooled off it will be halved and sliced in a way you can fan it out in the sandwich. Just thin wedges you can spread to cover the rest of the ingredients.
We'll need a nice Chevre (goat) cheese, a quality honey, walnuts (ground fine), alfalfa sprouts, and arugula micro greens. Let's assume the chicken is cooled and sliced thin. And the pears are ready to fan out over the chicken.
I think we can build it now. I may be rushing through things but I'm determined. I think I'm distracted by the sound of the lawnmower outside my window. No matter.
Let's get that hearty and pillowy roll. Slightly warm. Give it a fairly heavy smear of that goat cheese on each half. Sprinkle the ground walnuts on the bottom. Grab a spoon and very lightly drizzle some honey over top of that. Thin threads of honey. Place a small bunch of the arugula microgreens on that. Then shingle some of that yummy brined and sliced chicken on there. On top of that a small amount of alfalfa sprouts. On top of that spread out those poached pears covering the entire surface. Back to the honey...lightly drizzle, and I mean lightly! hair like strand of honey across them. Top with the roll already slathered with Chevre.
I see this as being a sandwich that you can eat while drinking a cup of chamomile tea as the sun shines through the window, or on the porch for that matter.
The creaminess of the goat cheese accented by the texture and flavor of the walnuts, along with the slight pepper of the arugula will match well with the chicken and further be accented by the crispy sprouts, the decadent pears and more honey and Chevre. The wine in the pears adds a slight element of "spice" to go along with the greens. The chicken should me moist with a hint of lemon and rosemary. The garlic is merely background noise but gives a basis to build flavor.
Okay, lawnmower man is gone and I have to make a real dinner now. Damn these distractions!
Cheers! Hope you like it.
Beautiful, @ShayP ! A real work of art and sounds absolutely delicious. All my favorites added in too
You are the Chef Extraordinaire 💖
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That club sandwich was made in heaven. It was such a grand sight. I almost thought that I needed some artillery (knife, fork) to attack it with, but my hands were up to the job. Loved every bite. You were right, I didn't even think about bacon not being there. I had no idea that it would go so well with a bottle of Guinness Draught, my favorite brew (and @KSM32's too, I believe.) That being said, I believe that you should write a book on sandwiches. Thanks, @ShayP!
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Now, I was contemplating the @Rikki Gins sandwich for a while. He mentioned a club he had years ago. So I figured I'd do that. But I didn't want to do a basic club sandwich. Not that there's anything wrong with those. This is Rikki we are talking about! Look at the gems he's provided to forums. Interesting, informative, palate cleansers to the typical forum format. Anyway...
I racked my brain. I wanted themes, flavors, what matches and doesn't. I wanted something unique. I came up with a few ideas but kept going to Italian style ingredients. So, I stuck with that and hopefully this is a winner.
First the bread. White bread. Preferable an artisanal type. (I hate the way that word - artisanal - is thrown around, but whatever) Thick slices, toasted. Oh, and the crust will be trimmed off. It will be cross-cut like the average club sandwich and will have some long frill picks as well to hold it together. Fun!
No bacon. You say "Whaaat?" Don't worry about it. I'm using Prosciutto di Parma. Salty and nutty, also leaner. I'm using turkey as well. Brined as usual and cooked. I try to do my own meats if I can. (No jokes) Of course, the prosciutto will be purchased. The turkey will be brined in 2 cups water, half a lemon, 1/4 cup brown sugar, 3 peppercorns, and 2 heavy pinches of salt. Boil, take off heat, add 2 cups of ice, put turkey breast in, chill for 4 hours in fridge. Then bake covered until done. Set aside and chill. Slice thin.
Procure a small wedge of Black truffle Pecorino cheese from your deli. Get some sliced provolone as well. We'll also need a big Beefsteak tomato, some crisp Romaine, fresh basil, fresh garlic, pine nuts, olive oil, and parmesan. Those last 5 are for the pesto. We also need some mayo, honey, and a good Dijon mustard.
Sorry. ShayP is lazy in his method and measurements today. I beg forgiveness. That being said, let's make some pesto. Place about a cup of basil in a processor or blender. Add 1 tbs of pine nuts, 1 garlic clove, 1 tbs of grated parmesan, and start blending while drizzling the olive oil into the ingredients. We want it to be a paste and not too oily. A little runny is fine but you don't want a loose mess. Set aside and chill pesto.
Slice your tomato and season it with salt and pepper. Wash a couple romaine leaves and trim of the thick parts. In a small bowl combine 2 tbs Dijon mustard and 1 tsp of honey. Get out a grater of some sort. You will need it for the Truffle Pecorino. Have the mayo on hand and get that bread toasted...3 slices.
Let's build it:
Place the 3 slices of toast on the cutting board. One one slice, which will be the bottom, put a heavy smear of mayo on the toast. Then grate an ample amount of the Truffle Pecorino. Enough to give it a good layer of coverage, but not so much it becomes overpowering. About 2 tbs. Top that with the thinly sliced turkey breast. About an inch and a half of meat. Place a slice of that tomato on the turkey. Then, take another slice of toast and spread pesto on it. Lay the toast (pesto side down) on the turkey. Bottom half done!
Okay, place a slice of provolone on that middle piece of toast and then top that with 2 to 3 leaves of romaine lettuce...depending on the thickness of the lettuce leaves.
Place a slice of that tomato on the lettuce. Then put several folded slices of the Prosciutto on the tomato. 4 or 5 to make it the same thickness as the amount of turkey.
Add one more slice of provolone on the Prosciutto. Take the remaining slice of toast and give a good coating of the honey Dijon mixture. Place that top slice of toast mustard side down.
Lightly press sandwich together and insert 4 frill picks. You know where they go! Then cross cut it into triangles and then push the picks in further to hold it together.
Here is my thought on the flavor profile. No need for bacon. Maybe the crispiness will be missed but the salty richness of the Prosciutto di Parma makes up for flavor and is leaner. The buttery flavor of the provolone and the sweetness of the honey Dijon mask the saltiness of the ham without losing taste.
Lettuce and tomato are a given. Fresh crispy juiciness. The pesto gives the herb component with a little richness from the oil. I think it balances well with the lettuce and tomato.
On the bottom half, the boldness of the truffle in the pecorino cheese will awaken your taste buds and is a perfect accent for the turkey. The cheese is grated on the mayo to mellow it a bit and give a good mouth-feel with the mayo melding with the turkey. Pesto above for the same reason as listed previously. the texture, herbs, and garlic will accent and bring together both halves.
So when you bite into this you will taste different notes one at a time from top to bottom that will satisfy. Nothing too overpowering but very savory with salty hints.
I want to add some pickles on the side, so I'll go with some Whiskey Cornichons. Pick up a jar if you see them. Not your usual pickle but a nice abstract compliment to most sandwiches.
If @Rikki Gins doesn't enjoy this maybe someone else will. I'll eat it all myself dammit! LOL!
Cheers all!
I have to add the disclaimer about rambling on with the overview, blah blah blah. ;) If I made some error or wasn't clear just curse me under your breath before getting up from your computer. :D
That sounds WONDERFUL @ShayP! +1!
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Guinness Draught, my favorite brew (and @KSM32's too, I believe.)
@Rikki Gins "You sir, are correct!"
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Beautiful, @ShayP ! A real work of art and sounds absolutely delicious. All my favorites added in too
You are the Chef Extraordinaire 💖
Thank you lady. @TigerLily Made me blush. :-[ ;) :)
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That club sandwich was made in heaven. It was such a grand sight. I almost thought that I needed some artillery (knife, fork) to attack it with, but my hands were up to the job. Loved every bite. You were right, I didn't even think about bacon not being there. I had no idea that it would go so well with a bottle of Guinness Draught, my favorite brew (and @KSM32's too, I believe.) That being said, I believe that you should write a book on sandwiches. Thanks, @ShayP!
@Rikki Gins You are too kind sir. I'm happy you enjoyed it in this virtual reality. Oh yeah...Guinness is good anytime and surprisingly, since you brought it up, pairs well with that sandwich.
No book on sandwiches for me. It would be a laborious task with no satisfying ending.
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That sounds WONDERFUL @ShayP! +1!
Thank you as well. @Ciardelo You too are on my list. ;)
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Is a burger a sandwich? That is the question! Big score here Shay.
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Is a burger a sandwich? That is the question! Big score here Shay.
Oh my. Well, I've said it before. I'm one of the few Yinzers that say "Fuck Primanti Bros." Fuck 'em. A score that high? Jeez!!! >:( OMG! Fries on it Wooo!!! Great sandwich! Blah blah blah. Nobody can really tell you why though. The only good thing about that is the Mancini's bread they use. Mancini's is great! Plus, it (not Mancini's) ain't what it used to be. I was okay with it 20+ years ago. It's a tourist trap now and a place that Yinzers and tourists are supposed to like, as if it was in their genetic code.
Goddammit @Walks_At_Night now I'm irritated. No fault of your own though. I opened up my own wound.
I'm beginning to think this Barstool douche really is a fucktard. I really am. I watched his reviews, etc. I want to kick his ass. At first I didn't but now I do. Just kick his ass up and down the street and toss him in the river after I shove some crappy pizza down his throat and a Primanti Bros. sandwich up his ass.
Anyway, how you been man? :D Hope all is well. :)
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Thank you as well. @Ciardelo You too are on my list. ;)
Yay! For you @ShayP I will take a "cheat day" from my on-going weight loss program. You know I live in Oklahoma, so the usual Tex-Mex or Okie type foods. I'm also a fan of the German foods. Potato pancakes, brats, sausages, all that stuff :)
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Oh my. Well, I've said it before. I'm one of the few Yinzers that say "Fuck Primanti Bros." Fuck 'em. A score that high? Jeez!!! >:( OMG! Fries on it Wooo!!! Great sandwich! Blah blah blah. Nobody can really tell you why though. The only good thing about that is the Mancini's bread they use. Mancini's is great! Plus, it (not Mancini's) ain't what it used to be. I was okay with it 20+ years ago. It's a tourist trap now and a place that Yinzers and tourists are supposed to like, as if it was in their genetic code.
Goddammit @Walks_At_Night now I'm irritated. No fault of your own though. I opened up my own wound.
I'm beginning to think this Barstool douche really is a fucktard. I really am. I watched his reviews, etc. I want to kick his ass. At first I didn't but now I do. Just kick his ass up and down the street and toss him in the river after I shove some crappy pizza down his throat and a Primanti Bros. sandwich up his ass.
Anyway, how you been man? :D Hope all is well. :)
OMG @ShayP Was not my intention to poke you with a stick like that. I do apologize - you have a happy little thread going here and I thought you might enjoy that burger review. I didn't know man. I didn't know. Sadly, I've never been to your hometown - closest I've been was dragging Mrs. Walks and little Walks to Gettysburg. "Little Walks - This is McPherson's Ridge - where your ancestor in the Michigan 24th made a valiant stand against Johnny Reb". "Oh. Ok. Can we get Beef and Broccoli for lunch? We are going to Hershey next, right?". *sigh* So I guess I can be excused over my ignorance of this burger issue.
Now, I can relate mind you. Ketchup on hot dogs and the like.........
Other than that, I'm meh I guess. I've been doing the same job for over 30 years now. It's a good gig and I should be grateful to have it but lately I don't know........ I never understood that Mid-Life Crisis jazz before but I certainly do so now. I used to love what I do but I just can't get enthused about it anymore. I've started watch shit like this (https://www.youtube.com/watch?v=mk_yKx5iUbE) - about a dude in England that sold all his shit, bought a little boat and just cruises around these ditches they have over there. Guess I need to just sack up and power on through.
How about yourself? I assume the move has been a good thing?
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Yay! For you @ShayP I will take a "cheat day" from my on-going weight loss program. You know I live in Oklahoma, so the usual Tex-Mex or Okie type foods. I'm also a fan of the German foods. Potato pancakes, brats, sausages, all that stuff :)
Thanks for the insight. I'll hook you up with something good. ;)
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OMG @ShayP Was not my intention to poke you with a stick like that. I do apologize - you have a happy little thread going here and I thought you might enjoy that burger review. I didn't know man. I didn't know. Sadly, I've never been to your hometown - closest I've been was dragging Mrs. Walks and little Walks to Gettysburg. "Little Walks - This is McPherson's Ridge - where your ancestor in the Michigan 24th made a valiant stand against Johnny Reb". "Oh. Ok. Can we get Beef and Broccoli for lunch? We are going to Hershey next, right?". *sigh* So I guess I can be excused over my ignorance of this burger issue.
Now, I can relate mind you. Ketchup on hot dogs and the like.........
Other than that, I'm meh I guess. I've been doing the same job for over 30 years now. It's a good gig and I should be grateful to have it but lately I don't know........ I never understood that Mid-Life Crisis jazz before but I certainly do so now. I used to love what I do but I just can't get enthused about it anymore. I've started watch shit like this (https://www.youtube.com/watch?v=mk_yKx5iUbE) - about a dude in England that sold all his shit, bought a little boat and just cruises around these ditches they have over there. Guess I need to just sack up and power on through.
How about yourself? I assume the move has been a good thing?
@Walks_At_Night Hey, it's okay. I knew you weren't poking at me. Like I said, I opened up my own wound. When I do that I light a match and pour some jet fuel on it. Sometimes a rant is healthy. ;D I guess this is a happy little thread like you said, but you can post whatever man. If anyone brought it down a notch it was me! I appreciate you sharing the review. If it hadn't been Primanti's you wouldn't see that reaction. LOL! Honestly, I never had a good experience there and the only time I went after the first 2 miserable experiences was because friends wanted to go, so I went along. Anyway...
Oh...I'm with you on the ketchup on the hot dog thing. It's blasphemous!
Also, I get your feeling regarding your job and feeling "meh." We're going to go through that. Seems an inevitability in life. :-\ I remain in limbo. I have no clue what my future holds but I'm trying to get some traction. The damn COVID restrictions jam me up. >:( A simple thread like this is rekindling some passions. I thought about a food cart or a catering business. No food trucks. :P Something small scale. I can't to restaurants anymore. I also can't get any opportunities elsewhere (outside the industry) unless it's temp work. Regardless, I want to be my own boss.
Honestly, the move was a disaster since I hit the turnpike. It's close to 4 months since I've been here and I'm just settled down. Pick anything that could go wrong and most likely I've experienced it. However I'm happy to be here but it's so different. Even with all the visits I made after I moved to Virginia I never noticed the growing change. Not the 'Burgh I remember. Oh well. But...YES...it's a good thing overall.
If you're ever up this way you and yours are welcome to stay, or at least we could get a bite to eat. We can even go to Primanti Bros. and I'll keep my mouth shut! ;) :D Still wish you could've hooked up for that afternoon with me and Gravity.
By the way, I'll be creating a little delicacy for you in this thread.
Oh...if I could sell everything and buy a boat just cruise around I'd do it. However, I've been selling shit to stay afloat in everyday life. Can't keep it forever.
I also don't think you need to "sack up and power through." Seems to me that's what you are already doing. ;) CHEERS! :)
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@Walks_At_Night Hey, it's okay. I knew you weren't poking at me. Like I said, I opened up my own wound. When I do that I light a match and pour some jet fuel on it. Sometimes a rant is healthy. ;D I guess this is a happy little thread like you said, but you can post whatever man. If anyone brought it down a notch it was me! I appreciate you sharing the review. If it hadn't been Primanti's you wouldn't see that reaction. LOL! Honestly, I never had a good experience there and the only time I went after the first 2 miserable experiences was because friends wanted to go, so I went along. Anyway...
Oh...I'm with you on the ketchup on the hot dog thing. It's blasphemous!
Also, I get your feeling regarding your job and feeling "meh." We're going to go through that. Seems an inevitability in life. :-\ I remain in limbo. I have no clue what my future holds but I'm trying to get some traction. The damn COVID restrictions jam me up. >:( A simple thread like this is rekindling some passions. I thought about a food cart or a catering business. No food trucks. :P Something small scale. I can't to restaurants anymore. I also can't get any opportunities elsewhere (outside the industry) unless it's temp work. Regardless, I want to be my own boss.
Honestly, the move was a disaster since I hit the turnpike. It's close to 4 months since I've been here and I'm just settled down. Pick anything that could go wrong and most likely I've experienced it. However I'm happy to be here but it's so different. Even with all the visits I made after I moved to Virginia I never noticed the growing change. Not the 'Burgh I remember. Oh well. But...YES...it's a good thing overall.
If you're ever up this way you and yours are welcome to stay, or at least we could get a bite to eat. We can even go to Primanti Bros. and I'll keep my mouth shut! ;) :D Still wish you could've hooked up for that afternoon with me and Gravity.
By the way, I'll be creating a little delicacy for you in this thread.
Oh...if I could sell everything and buy a boat just cruise around I'd do it. However, I've been selling shit to stay afloat in everyday life. Can't keep it forever.
I also don't think you need to "sack up and power through." Seems to me that's what you are already doing. ;) CHEERS! :)
Oh man, not one but two miserable experiences at that place? No wonder you weren't happy with that review. I'm sure it is not cheap, nothing chaps ass like laying out $15 for something that should be pretty basic and not liking it. We have a place called Burger Bach that was supposed to be a great New Zealand burger joint. Maybe I was there on a bad day but I wasn't impressed. A Whopper would have been better I thought at 1/3 the price.
I do hope the turmoil from the move has settled down and things smooth out for ya:
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I'm honored to be on the custom sandwich list!
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I do hope the turmoil from the move has settled down and things smooth out for ya:
I appreciate it. @Walks_At_Night
Oh! Burger Bach. Their first location was in Richmond. Like you, I was not impressed. What gives with all the burgers getting mixed greens as the side? I think it was almost $5 to add fries. I ordered one of their specialty burgers and fries and had to throw down $18 plus tip. Yeah, that place is way overrated.
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There’s a burger place here that sells a $50 hamburger. Fries and drink extra. Somebody else bought me one. Two days later, to get out of a traffic jam, I went into a Wendy’s. That burger was better.
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There’s a burger place here that sells a $50 hamburger. Fries and drink extra. Somebody else bought me one. Two days later, to get out of a traffic jam, I went into a Wendy’s. That burger was better.
50 clams for a burger and it can't whip a Son of Baconater. Sad.
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Now, I was contemplating the @Rikki Gins sandwich for a while. He mentioned a club he had years ago. So I figured I'd do that. But I didn't want to do a basic club sandwich. Not that there's anything wrong with those. This is Rikki we are talking about! Look at the gems he's provided to forums. Interesting, informative, palate cleansers to the typical forum format. Anyway...
I racked my brain. I wanted themes, flavors, what matches and doesn't. I wanted something unique. I came up with a few ideas but kept going to Italian style ingredients. So, I stuck with that and hopefully this is a winner.
First the bread. White bread. Preferable an artisanal type. (I hate the way that word - artisanal - is thrown around, but whatever) Thick slices, toasted. Oh, and the crust will be trimmed off. It will be cross-cut like the average club sandwich and will have some long frill picks as well to hold it together. Fun!
No bacon. You say "Whaaat?" Don't worry about it. I'm using Prosciutto di Parma. Salty and nutty, also leaner. I'm using turkey as well. Brined as usual and cooked. I try to do my own meats if I can. (No jokes) Of course, the prosciutto will be purchased. The turkey will be brined in 2 cups water, half a lemon, 1/4 cup brown sugar, 3 peppercorns, and 2 heavy pinches of salt. Boil, take off heat, add 2 cups of ice, put turkey breast in, chill for 4 hours in fridge. Then bake covered until done. Set aside and chill. Slice thin.
Procure a small wedge of Black truffle Pecorino cheese from your deli. Get some sliced provolone as well. We'll also need a big Beefsteak tomato, some crisp Romaine, fresh basil, fresh garlic, pine nuts, olive oil, and parmesan. Those last 5 are for the pesto. We also need some mayo, honey, and a good Dijon mustard.
Sorry. ShayP is lazy in his method and measurements today. I beg forgiveness. That being said, let's make some pesto. Place about a cup of basil in a processor or blender. Add 1 tbs of pine nuts, 1 garlic clove, 1 tbs of grated parmesan, and start blending while drizzling the olive oil into the ingredients. We want it to be a paste and not too oily. A little runny is fine but you don't want a loose mess. Set aside and chill pesto.
Slice your tomato and season it with salt and pepper. Wash a couple romaine leaves and trim of the thick parts. In a small bowl combine 2 tbs Dijon mustard and 1 tsp of honey. Get out a grater of some sort. You will need it for the Truffle Pecorino. Have the mayo on hand and get that bread toasted...3 slices.
Let's build it:
Place the 3 slices of toast on the cutting board. One one slice, which will be the bottom, put a heavy smear of mayo on the toast. Then grate an ample amount of the Truffle Pecorino. Enough to give it a good layer of coverage, but not so much it becomes overpowering. About 2 tbs. Top that with the thinly sliced turkey breast. About an inch and a half of meat. Place a slice of that tomato on the turkey. Then, take another slice of toast and spread pesto on it. Lay the toast (pesto side down) on the turkey. Bottom half done!
Okay, place a slice of provolone on that middle piece of toast and then top that with 2 to 3 leaves of romaine lettuce...depending on the thickness of the lettuce leaves.
Place a slice of that tomato on the lettuce. Then put several folded slices of the Prosciutto on the tomato. 4 or 5 to make it the same thickness as the amount of turkey.
Add one more slice of provolone on the Prosciutto. Take the remaining slice of toast and give a good coating of the honey Dijon mixture. Place that top slice of toast mustard side down.
Lightly press sandwich together and insert 4 frill picks. You know where they go! Then cross cut it into triangles and then push the picks in further to hold it together.
Here is my thought on the flavor profile. No need for bacon. Maybe the crispiness will be missed but the salty richness of the Prosciutto di Parma makes up for flavor and is leaner. The buttery flavor of the provolone and the sweetness of the honey Dijon mask the saltiness of the ham without losing taste.
Lettuce and tomato are a given. Fresh crispy juiciness. The pesto gives the herb component with a little richness from the oil. I think it balances well with the lettuce and tomato.
On the bottom half, the boldness of the truffle in the pecorino cheese will awaken your taste buds and is a perfect accent for the turkey. The cheese is grated on the mayo to mellow it a bit and give a good mouth-feel with the mayo melding with the turkey. Pesto above for the same reason as listed previously. the texture, herbs, and garlic will accent and bring together both halves.
So when you bite into this you will taste different notes one at a time from top to bottom that will satisfy. Nothing too overpowering but very savory with salty hints.
I want to add some pickles on the side, so I'll go with some Whiskey Cornichons. Pick up a jar if you see them. Not your usual pickle but a nice abstract compliment to most sandwiches.
If @Rikki Gins doesn't enjoy this maybe someone else will. I'll eat it all myself dammit! LOL!
Cheers all!
I have to add the disclaimer about rambling on with the overview, blah blah blah. ;) If I made some error or wasn't clear just curse me under your breath before getting up from your computer. :D
random question @ShayP : how do you decide when you should put sugar in your brine? I'd never thought of doing it....does it really make it sweeter or does it change the way it cooks?
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random question @ShayP : how do you decide when you should put sugar in your brine? I'd never thought of doing it....does it really make it sweeter or does it change the way it cooks?
@PolkaDot I put all of the ingredients in the liquid before bringing it to a boil. So like in the one listed before I used 2 cups water, half a lemon, 1/4 cup brown sugar, 3 peppercorns, and 2 heavy pinches of salt. All in at the same time. So once it cools enough on the stove to dump the ice in to bring it down to where you can put the raw meat in and refrigerate it, you end up with a weaker solution than what you started with.
It does not make it sweeter. It does give the meat a little hint of those flavors but it isn't overpowering at all. Great for sandwiches especially since you have the other added ingredients. (herbs, veggies, etc) More importantly it makes the meat less likely to dry out when cooking. Juicy meat at best, but nice and moist at least.
Honestly a simple salt and water brine works too.. I like to add the citrus, sugar, and peppercorns to make it more balanced...depending on what I'm doing with it.
I'll use this mostly for poultry. Pork is a little different. Corned beef is way different, same with fish, etc. In fact the brine you saw is the same one I use for Thanksgiving turkey. However I may add a cinnamon stick or cloves, and obviously increase the ingredients. I'd have to yield 5 gallons of brine and let that bird soak for 8-12 hours. Anyway...
Keep in mind too that the meat will be removed and dried, so you're really not cooking in the brine. If I added too much of something like salt or sugar and kept the meat in the brine too long it would suck, and you could notice those flavors.
Hopefully I made sense. I tend to drone on at times and get ahead of myself. :-\
Oh! I typically use those measurements in Rikki's turkey brine when I deal with a 2 lb. breast. The liquid has to cover the meat so add more water if needed, but no more seasoning to the brine.
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@PolkaDot I put all of the ingredients in the liquid before bringing it to a boil. So like in the one listed before I used 2 cups water, half a lemon, 1/4 cup brown sugar, 3 peppercorns, and 2 heavy pinches of salt. All in at the same time. So once it cools enough on the stove to dump the ice in to bring it down to where you can put the raw meat in and refrigerate it, you end up with a weaker solution than what you started with.
It does not make it sweeter. It does give the meat a little hint of those flavors but it isn't overpowering at all. Great for sandwiches especially since you have the other added ingredients. (herbs, veggies, etc) More importantly it makes the meat less likely to dry out when cooking. Juicy meat at best, but nice and moist at least.
Honestly a simple salt and water brine works too.. I like to add the citrus, sugar, and peppercorns to make it more balanced...depending on what I'm doing with it.
I'll use this mostly for poultry. Pork is a little different. Corned beef is way different, same with fish, etc. In fact the brine you saw is the same one I use for Thanksgiving turkey. However I may add a cinnamon stick or cloves, and obviously increase the ingredients. I'd have to yield 5 gallons of brine and let that bird soak for 8-12 hours. Anyway...
Keep in mind too that the meat will be removed and dried, so you're really not cooking in the brine. If I added too much of something like salt or sugar and kept the meat in the brine too long it would suck, and you could notice those flavors.
Hopefully I made sense. I tend to drone on at times and get ahead of myself. :-\
Oh! I typically use those measurements in Rikki's turkey brine when I deal with a 2 lb. breast. The liquid has to cover the meat so add more water if needed, but no more seasoning to the brine.
8) I've been toying with the idea of making my own corned beef for a few years. When I actually get a craving for it, I want it now not in a couple of weeks so I've never actually followed through with my inclination. LOL
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@Bart Ell Your sandwich was a little more challenging that I expected. I kept changing my mind but I figured I'd just spin the wheel and pick one. Here it is:
I want this sandwich pressed in the style of a Cuban sandwich (not the ingredients per se). No panini press either. I'm using a brick and a pan. Yep, that's right. No worries though, the brick is clean and wrapped in aluminum foil. We'll need a nice Cuban roll, or French bread (roll) or even Italian. They all are quite similar. I'll go with French bread (sliced horizontally) or a nice fat baguette sliced the same way. Let's assume the roll is 8 inches long and as wide as your typical hoagie roll.
The meat will be braised short ribs. (2 lb. - boneless) The cheese I chose was Canada's own Boivin Extra Aged Cheddar. Other ingredients will include sweet piquanté peppers. (a small jar of Peppadew brand is good) Onion, garlic clove, green bell pepper and a bay leaf. Salt & pepper. Olive oil. Red Wine. Tomato paste. Beef stock. Butter.
I want to brown the short ribs first. Hot pan, add a splash of olive oil. Sprinkle each side of the ribs with S&P then place in pan/skillet, or even Dutch oven. After the are nicely browned they will be covered and baked at 300 degrees for 2.5 hours or until fork tender. Check at the 2nd hour. I want them to hold their shape until they are pressed in the sandwich.
Take a spoon or spatula and lightly coat all the ribs (each side) with the tomato paste. Place the ribs in an oven safe vessel that will have a tight lid. Drop in a clove of garlic and a bay leaf. Add 1 cup of red wine (whatever you like) and 1 cup of beef broth/stock. If this were for a dinner we'd add veggies and a whole lot more. Anyway...
While they're baking dice one green bell pepper and half of a large onion. We are looking for a small dice, not chunks. Drain 1/2 cup of the sweet piquanté peppers and roughly chop them. Sautee the bell peppers and onion until they start to soften. Remove from heat and mix together with the sweet peppers.
Slice some of that cheese! Slice the bread/roll horizontally. Crust side on top.
Once ribs are done and fork tender, remove, discard the garlic and bay leaf, and let cool enough to handle. Then we build the sandwich. On the bottom of the roll, layer some of the cheese. Then put the chunks of tender short rib on there tightly together until covered end to end. Cover the top of the ribs with the mixture of bell pepper, sweet pepper, and onion. Cover that with layers of the cheese then the top part of the roll.
Get a pan and put on medium heat with 2 tbs of butter. Once hot and the butter is melted place the sandwich in bottom side first. Take the brick and lay it on top. Use a spatula to lift it and take a peak. You want it to be golden brown but not too crispy. Remove and add 2 more tbs of butter. Turn the sandwich upside down and place in pan. Give it more brick! Same procedure...let get golden and slightly crispy. Once done, remove from pan.
The braised short ribs will have started to break apart from the weight of the brick and the cheese will have melted throughout thus binding it all together. If your lucky some of the cheese melted out and got a little crispy. Yum!
You could cut it in half like it is or wrap in parchment paper, foil, whatever, then cut it. I want the roll to not only be slightly griddled crispy but have some of that butter soaked into it, tightly hugging everything into a tight sandwich. Bart should have slippery fingers after eating eat. When he bites into it that rich tender short rib should be in tune with the mild onions and bell pepper; plus the sweet tanginess of the piquanté peppers will match with the reduced tomato paste/red wine flavors. The cheese accents it all perfectly, IMO.
Hopefully @Bart Ell enjoys this. Some of you as well. If not, just curse me out, and make me sit in the penalty box and feel shame.
Cheers!
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8) I've been toying with the idea of making my own corned beef for a few years. When I actually get a craving for it, I want it now not in a couple of weeks so I've never actually followed through with my inclination. LOL
LOL! @PolkaDot I totally understand where your coming from. Regardless, give it a shot someday.
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@Bart Ell Your sandwich was a little more challenging that I expected. I kept changing my mind but I figured I'd just spin the wheel and pick one. Here it is:
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Hopefully @Bart Ell enjoys this. Some of you as well. If not, just curse me out, and make me sit in the penalty box and feel shame.
Cheers!
No shame in your game @ShayP!
Those skinny-jeans wearing, loud-mouthed, drive-by, reviewers would have to stop and cry with joy if they ever were blessed enough to taste your creations!
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LOL! @PolkaDot I totally understand where your coming from. Regardless, give it a shot someday.
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Corn!? In corned beef hash? :o Boooooo! ;) ;D
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Corn!? In corned beef hash? :o Boooooo! ;) ;D
It is good food for Corona Virus Corn-teen.
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Let's assume the roll is 8 inches long and as wide as your typical hoagie roll.
8?
It could use another ten minutes in the oven to cook up a few inches!
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@Bart Ell Your sandwich was a little more challenging that I expected. I kept changing my mind but I figured I'd just spin the wheel and pick one. Here it is:
I want this sandwich pressed in the style of a Cuban sandwich (not the ingredients per se). No panini press either. I'm using a brick and a pan. Yep, that's right. No worries though, the brick is clean and wrapped in aluminum foil. We'll need a nice Cuban roll, or French bread (roll) or even Italian. They all are quite similar. I'll go with French bread (sliced horizontally) or a nice fat baguette sliced the same way. Let's assume the roll is 8 inches long and as wide as your typical hoagie roll.
The meat will be braised short ribs. (2 lb. - boneless) The cheese I chose was Canada's own Boivin Extra Aged Cheddar. Other ingredients will include sweet piquanté peppers. (a small jar of Peppadew brand is good) Onion, garlic clove, green bell pepper and a bay leaf. Salt & pepper. Olive oil. Red Wine. Tomato paste. Beef stock. Butter.
I want to brown the short ribs first. Hot pan, add a splash of olive oil. Sprinkle each side of the ribs with S&P then place in pan/skillet, or even Dutch oven. After the are nicely browned they will be covered and baked at 300 degrees for 2.5 hours or until fork tender. Check at the 2nd hour. I want them to hold their shape until they are pressed in the sandwich.
Take a spoon or spatula and lightly coat all the ribs (each side) with the tomato paste. Place the ribs in an oven safe vessel that will have a tight lid. Drop in a clove of garlic and a bay leaf. Add 1 cup of red wine (whatever you like) and 1 cup of beef broth/stock. If this were for a dinner we'd add veggies and a whole lot more. Anyway...
While they're baking dice one green bell pepper and half of a large onion. We are looking for a small dice, not chunks. Drain 1/2 cup of the sweet piquanté peppers and roughly chop them. Sautee the bell peppers and onion until they start to soften. Remove from heat and mix together with the sweet peppers.
Slice some of that cheese! Slice the bread/roll horizontally. Crust side on top.
Once ribs are done and fork tender, remove, discard the garlic and bay leaf, and let cool enough to handle. Then we build the sandwich. On the bottom of the roll, layer some of the cheese. Then put the chunks of tender short rib on there tightly together until covered end to end. Cover the top of the ribs with the mixture of bell pepper, sweet pepper, and onion. Cover that with layers of the cheese then the top part of the roll.
Get a pan and put on medium heat with 2 tbs of butter. Once hot and the butter is melted place the sandwich in bottom side first. Take the brick and lay it on top. Use a spatula to lift it and take a peak. You want it to be golden brown but not too crispy. Remove and add 2 more tbs of butter. Turn the sandwich upside down and place in pan. Give it more brick! Same procedure...let get golden and slightly crispy. Once done, remove from pan.
The braised short ribs will have started to break apart from the weight of the brick and the cheese will have melted throughout thus binding it all together. If your lucky some of the cheese melted out and got a little crispy. Yum!
You could cut it in half like it is or wrap in parchment paper, foil, whatever, then cut it. I want the roll to not only be slightly griddled crispy but have some of that butter soaked into it, tightly hugging everything into a tight sandwich. Bart should have slippery fingers after eating eat. When he bites into it that rich tender short rib should be in tune with the mild onions and bell pepper; plus the sweet tanginess of the piquanté peppers will match with the reduced tomato paste/red wine flavors. The cheese accents it all perfectly, IMO.
Hopefully @Bart Ell enjoys this. Some of you as well. If not, just curse me out, and make me sit in the penalty box and feel shame.
Cheers!
THE BARTWICH IS MAGNIFICENT!
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It is good food for Corona Virus Corn-teen.
;D ;)
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THE BARTWICH IS MAGNIFICENT!
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@Bart Ell Your sandwich was a little more challenging that I expected. I kept changing my mind but I figured I'd just spin the wheel and pick one. Here it is:
We'll need a nice Cuban roll, or French bread (roll) or even Italian. They all are quite similar.
One of each is always nice. If you have to choose between a Cuban, a Frenchman, and an Italian go Italian every time. Unless you're keeping him for the long haul -then go with the Frenchman.
Ooops. Wrong thread. Oh well, I feel like it applies to sandwich bread as well.
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Ummm...yikes. What is happening here?
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It is good food for Corona Virus Corn-teen.
Oh boy. ::)
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8?
It could use another ten minutes in the oven to cook up a few inches!
Amen! I appreciate Bart's aesthetic. ;D
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Ummm...yikes. What is happening here?
It's true, your body doesn't break down corn!
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It's true, your body doesn't break down corn!
My body leaves corn in a body bag!
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My body leaves corn in a body bag!
That reminds me of Fidel Castro's famous last words
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That reminds me of Fidel Castro's famous last words
What were they?
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What were they?
"That Corn is plugging up my bag!"
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This one's for @PolkaDot *I did actually make this in the restaurant years ago. I'll make my best attempt to remember. ;) :D
This will be a flatbread sandwich. I know, flatbread pizzas are all the rage but the basic flatbread makes a nice alternative to a tortilla or regular bread. The flatbread will be purchased at you favorite purveyor. (ShayP doesn't bake) Plain or garlic will work for this. The meat of the sandwich will be carnitas. I'll be using a 2-3 lb Boston Butt (pork). There are variations of carnitas but this will be of the pulled pork kind and finished to a crispy on the outside moist on the inside texture.
Avocados, Red leaf lettuce, Jicama, and a special Pico de Gallo that will consist of jalapeno, red bell pepper, onion, mandarin oranges (canned), pineapple, and lime juice, with some added seasoning. Let's assume we'll gather these at an organic grocer or even at your local farmer's market. Wait! What? "Canned mandarin oranges" you say? Relax, yes. Even jarred. You can get those in organics or at regular store. Just get them with the least amount of preservatives, etc. These types of oranges are important to the flavor profile because the little plump, sweet and citrusy beauties add some pop.
Let's get to the roasted pork. This will take some time. 4-5 hours in the oven at 270 degrees depending on the weight. We'll assume that it's close to 3 pounds.
Put the pork in a roasting pan or anything that can hold it with room to spare. This will be a basic rub and typically with carnitas you'd put Coke (the beverage) or orange juice in there. Nope. We're using beer. Main reason is that there may be leftover pork (there will be) and I don't think everyone wants to eat the same flavor leftover all the time until it's gone. This way you take enough for the sandwiche(s) and the rest of the pork can be turned into whatever you want. Pulled pork BBQ, etc.
For the rub: 2 tbs cumin, 1/4 cup granulated garlic, 2 tbs black pepper, 1 tbs oregano, and 1/4 cup salt. Mix together and massage it into the pork. Try to coat the whole thing. Grab 2 cans or bottles of your favorite beer. No 'flavored' craft stuff or dark beers. Just a good basic brew. Shit...I've made this with PBR before, and it was good! Poor the beer in. Cover with a lid or 2 layers of aluminum foil. Put in a preheated 270 degree oven. Check after 4 hours and see if it is fork tender all the way through and starts to break apart. It shouldn't lack liquid at this time because a good deal of fat will be rendered. Once down, pull out and set aside. Do not chill it.
Lets make some Pico. Drain the mandarin oranges. Oh, should've mentioned getting a 12 ounce can/jar if able. Pour those in a bowl. Core and removed the seeds from the jalapeno peppers (2 peppers) and red bell pepper (1 pepper). Then slice and dice very small...along with the onion. Not quite a mince but in tiny little bits. Cut the fresh pineapple into chunks about the size of the oranges. Put all of that in the bowl too. I want the citrus flavor to stand out. Take 2 limes and roll them on the table/counter with the palm of your hand until softened. Cut each in half and squeeze the juice in the bowl. Add a light pinch of salt and a few shakes of black pepper. gently stir and refrigerate for an hour. The heat from the jalapenos will nicely complement the fruit. All of it combined will give you a nice blend of flavors and textures that marry well with this sandwich.
Now to the Jicama! Not familiar with that. It looks like an onion with the skin of celery root or a potato. Very crunchy and tastes like water chestnut with a hint of apple. Peel it. Then cut it into matchstick size strips. Not too small though. We want to keep the crunch.
Pork is done. Let's do the next step. Grab a skillet or pan and pour enough vegetable oil in the base to give it a depth of 1/4 inch. Pull some of the pork and press it into that pan until you have about a 1 inch thickness. It will look like your typical pulled pork but we want to form it in the pan and get it crispy on the edges. After that, turn on the heat to medium high. Fry it until it is starting to get a nice dark amber crust. Then CAREFULLY turn the meat over with a large spatula. It should stay together.
Brown that side like the first. Remove and place on plate. Absorb any excess oil with a paper towel.
Warm your flatbread in a pan or oven and let's build this. Oh my! I forgot the avocado and lettuce. Pull off a couple leaves of the red leaf lettuce. The most tender parts. Halve the avocado, remove the pit, scoop the halves out, and cut into slices.
Place the warm flatbread on a plate. Put the lettuce on followed by the Jicama. Not too much of each since we have to fold this thing. Depends on the size of the flatbread we're using. Place avocado on top of the Jicama. Now, cut little chunks of that fried pulled pork carnitas and place them across the middle. As much as you'd like. Grab the Pico and spoon it onto the pork. Don't be afraid to spoon some of the pico juice on there to because we're not dressing this with anything else. The pork will absorb all the flavors and moisture from that Pico.
Gently fold in half. Put it is some parchment or wax paper if needed to hold it. When pressed together and eaten you'll get various textures. The crunch of the Jicama, the creaminess of the avocado, the savory flavor of the pork (the beer gives it a subtle malty richness too) and that sweet Pico with the heat from the peppers. The lettuce gives a delicate base. All of it is colorful and I feel all of the ingredients go together.
Hopefully you can imagine this and perhaps enjoy it. That's the important part! Anyway, as I feel the need to add, I may have missed a step or wasn't clear. My apologies if so.
Cheers!
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This one's for @PolkaDot *I did actually make this in the restaurant years ago. I'll make my best attempt to remember. ;) :D
This will be a flatbread sandwich. I know, flatbread pizzas are all the rage but the basic flatbread makes a nice alternative to a tortilla or regular bread. The flatbread will be purchased at you favorite purveyor. (ShayP doesn't bake) Plain or garlic will work for this. The meat of the sandwich will be carnitas. I'll be using a 2-3 lb Boston Butt (pork). There are variations of carnitas but this will be of the pulled pork kind and finished to a crispy on the outside moist on the inside texture.
Avocados, Red leaf lettuce, Jicama, and a special Pico de Gallo that will consist of jalapeno, red bell pepper, onion, mandarin oranges (canned), pineapple, and lime juice, with some added seasoning. Let's assume we'll gather these at an organic grocer or even at your local farmer's market. Wait! What? "Canned mandarin oranges" you say? Relax, yes. Even jarred. You can get those in organics or at regular store. Just get them with the least amount of preservatives, etc. These types of oranges are important to the flavor profile because the little plump, sweet and citrusy beauties add some pop.
Let's get to the roasted pork. This will take some time. 4-5 hours in the oven at 270 degrees depending on the weight. We'll assume that it's close to 3 pounds.
Put the pork in a roasting pan or anything that can hold it with room to spare. This will be a basic rub and typically with carnitas you'd put Coke (the beverage) or orange juice in there. Nope. We're using beer. Main reason is that there may be leftover pork (there will be) and I don't think everyone wants to eat the same flavor leftover all the time until it's gone. This way you take enough for the sandwiche(s) and the rest of the pork can be turned into whatever you want. Pulled pork BBQ, etc.
For the rub: 2 tbs cumin, 1/4 cup granulated garlic, 2 tbs black pepper, 1 tbs oregano, and 1/4 cup salt. Mix together and massage it into the pork. Try to coat the whole thing. Grab 2 cans or bottles of your favorite beer. No 'flavored' craft stuff or dark beers. Just a good basic brew. Shit...I've made this with PBR before, and it was good! Poor the beer in. Cover with a lid or 2 layers of aluminum foil. Put in a preheated 270 degree oven. Check after 4 hours and see if it is fork tender all the way through and starts to break apart. It shouldn't lack liquid at this time because a good deal of fat will be rendered. Once down, pull out and set aside. Do not chill it.
Lets make some Pico. Drain the mandarin oranges. Oh, should've mentioned getting a 12 ounce can/jar if able. Pour those in a bowl. Core and removed the seeds from the jalapeno peppers (2 peppers) and red bell pepper (1 pepper). Then slice and dice very small...along with the onion. Not quite a mince but in tiny little bits. Cut the fresh pineapple into chunks about the size of the oranges. Put all of that in the bowl too. I want the citrus flavor to stand out. Take 2 limes and roll them on the table/counter with the palm of your hand until softened. Cut each in half and squeeze the juice in the bowl. Add a light pinch of salt and a few shakes of black pepper. gently stir and refrigerate for an hour. The heat from the jalapenos will nicely complement the fruit. All of it combined will give you a nice blend of flavors and textures that marry well with this sandwich.
Now to the Jicama! Not familiar with that. It looks like an onion with the skin of celery root or a potato. Very crunchy and tastes like water chestnut with a hint of apple. Peel it. Then cut it into matchstick size strips. Not too small though. We want to keep the crunch.
Pork is done. Let's do the next step. Grab a skillet or pan and pour enough vegetable oil in the base to give it a depth of 1/4 inch. Pull some of the pork and press it into that pan until you have about a 1 inch thickness. It will look like your typical pulled pork but we want to form it in the pan and get it crispy on the edges. After that, turn on the heat to medium high. Fry it until it is starting to get a nice dark amber crust. Then CAREFULLY turn the meat over with a large spatula. It should stay together.
Brown that side like the first. Remove and place on plate. Absorb any excess oil with a paper towel.
Warm your flatbread in a pan or oven and let's build this. Oh my! I forgot the avocado and lettuce. Pull off a couple leaves of the red leaf lettuce. The most tender parts. Halve the avocado, remove the pit, scoop the halves out, and cut into slices.
Place the warm flatbread on a plate. Put the lettuce on followed by the Jicama. Not too much of each since we have to fold this thing. Depends on the size of the flatbread we're using. Place avocado on top of the Jicama. Now, cut little chunks of that fried pulled pork carnitas and place them across the middle. As much as you'd like. Grab the Pico and spoon it onto the pork. Don't be afraid to spoon some of the pico juice on there to because we're not dressing this with anything else. The pork will absorb all the flavors and moisture from that Pico.
Gently fold in half. Put it is some parchment or wax paper if needed to hold it. When pressed together and eaten you'll get various textures. The crunch of the Jicama, the creaminess of the avocado, the savory flavor of the pork (the beer gives it a subtle malty richness too) and that sweet Pico with the heat from the peppers. The lettuce gives a delicate base. All of it is colorful and I feel all of the ingredients go together.
Hopefully you can imagine this and perhaps enjoy it. That's the important part! Anyway, as I feel the need to add, I may have missed a step or wasn't clear. My apologies if so.
Cheers!
This is approaching HOF material, sir.
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I think that sandwich culturally appropriates everyone except to Inuits.
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This is approaching HOF material, sir.
I appreciate that.
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I think that sandwich culturally appropriates everyone except to Inuits.
Not so fast. @juan I considered adding some fried or pickled Muktuk. ;D
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@ShayP if you were selling these sandwiches at a shop in a moderately prosperous area, what do you think you could charge for them?
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This one's for @PolkaDot *I did actually make this in the restaurant years ago. I'll make my best attempt to remember. ;) :D
This will be a flatbread sandwich. I know, flatbread pizzas are all the rage but the basic flatbread makes a nice alternative to a tortilla or regular bread. The flatbread will be purchased at you favorite purveyor. (ShayP doesn't bake) Plain or garlic will work for this. The meat of the sandwich will be carnitas. I'll be using a 2-3 lb Boston Butt (pork). There are variations of carnitas but this will be of the pulled pork kind and finished to a crispy on the outside moist on the inside texture.
Avocados, Red leaf lettuce, Jicama, and a special Pico de Gallo that will consist of jalapeno, red bell pepper, onion, mandarin oranges (canned), pineapple, and lime juice, with some added seasoning. Let's assume we'll gather these at an organic grocer or even at your local farmer's market. Wait! What? "Canned mandarin oranges" you say? Relax, yes. Even jarred. You can get those in organics or at regular store. Just get them with the least amount of preservatives, etc. These types of oranges are important to the flavor profile because the little plump, sweet and citrusy beauties add some pop.
Let's get to the roasted pork. This will take some time. 4-5 hours in the oven at 270 degrees depending on the weight. We'll assume that it's close to 3 pounds.
Put the pork in a roasting pan or anything that can hold it with room to spare. This will be a basic rub and typically with carnitas you'd put Coke (the beverage) or orange juice in there. Nope. We're using beer. Main reason is that there may be leftover pork (there will be) and I don't think everyone wants to eat the same flavor leftover all the time until it's gone. This way you take enough for the sandwiche(s) and the rest of the pork can be turned into whatever you want. Pulled pork BBQ, etc.
For the rub: 2 tbs cumin, 1/4 cup granulated garlic, 2 tbs black pepper, 1 tbs oregano, and 1/4 cup salt. Mix together and massage it into the pork. Try to coat the whole thing. Grab 2 cans or bottles of your favorite beer. No 'flavored' craft stuff or dark beers. Just a good basic brew. Shit...I've made this with PBR before, and it was good! Poor the beer in. Cover with a lid or 2 layers of aluminum foil. Put in a preheated 270 degree oven. Check after 4 hours and see if it is fork tender all the way through and starts to break apart. It shouldn't lack liquid at this time because a good deal of fat will be rendered. Once down, pull out and set aside. Do not chill it.
Lets make some Pico. Drain the mandarin oranges. Oh, should've mentioned getting a 12 ounce can/jar if able. Pour those in a bowl. Core and removed the seeds from the jalapeno peppers (2 peppers) and red bell pepper (1 pepper). Then slice and dice very small...along with the onion. Not quite a mince but in tiny little bits. Cut the fresh pineapple into chunks about the size of the oranges. Put all of that in the bowl too. I want the citrus flavor to stand out. Take 2 limes and roll them on the table/counter with the palm of your hand until softened. Cut each in half and squeeze the juice in the bowl. Add a light pinch of salt and a few shakes of black pepper. gently stir and refrigerate for an hour. The heat from the jalapenos will nicely complement the fruit. All of it combined will give you a nice blend of flavors and textures that marry well with this sandwich.
Now to the Jicama! Not familiar with that. It looks like an onion with the skin of celery root or a potato. Very crunchy and tastes like water chestnut with a hint of apple. Peel it. Then cut it into matchstick size strips. Not too small though. We want to keep the crunch.
Pork is done. Let's do the next step. Grab a skillet or pan and pour enough vegetable oil in the base to give it a depth of 1/4 inch. Pull some of the pork and press it into that pan until you have about a 1 inch thickness. It will look like your typical pulled pork but we want to form it in the pan and get it crispy on the edges. After that, turn on the heat to medium high. Fry it until it is starting to get a nice dark amber crust. Then CAREFULLY turn the meat over with a large spatula. It should stay together.
Brown that side like the first. Remove and place on plate. Absorb any excess oil with a paper towel.
Warm your flatbread in a pan or oven and let's build this. Oh my! I forgot the avocado and lettuce. Pull off a couple leaves of the red leaf lettuce. The most tender parts. Halve the avocado, remove the pit, scoop the halves out, and cut into slices.
Place the warm flatbread on a plate. Put the lettuce on followed by the Jicama. Not too much of each since we have to fold this thing. Depends on the size of the flatbread we're using. Place avocado on top of the Jicama. Now, cut little chunks of that fried pulled pork carnitas and place them across the middle. As much as you'd like. Grab the Pico and spoon it onto the pork. Don't be afraid to spoon some of the pico juice on there to because we're not dressing this with anything else. The pork will absorb all the flavors and moisture from that Pico.
Gently fold in half. Put it is some parchment or wax paper if needed to hold it. When pressed together and eaten you'll get various textures. The crunch of the Jicama, the creaminess of the avocado, the savory flavor of the pork (the beer gives it a subtle malty richness too) and that sweet Pico with the heat from the peppers. The lettuce gives a delicate base. All of it is colorful and I feel all of the ingredients go together.
Hopefully you can imagine this and perhaps enjoy it. That's the important part! Anyway, as I feel the need to add, I may have missed a step or wasn't clear. My apologies if so.
Cheers!
OH MY GOD!!!!!!! I LOVE this! I might give this a go, it sounds delicious.
Thank you! And @ShayP will you marry me? ;)
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@ShayP if you were selling these sandwiches at a shop in a moderately prosperous area, what do you think you could charge for them?
@juan I'll use PolkaDot's sandwich as example. I know I could use all those ingredients in other menu items and keep my food cost where it would need to be. Of course the portioning would be more strict than what I rattle off in my descriptions. So, I'd sell that on a lunch menu for $9 with a side item included.
Now some of the other ones like yours and KSM's where I did my own meat blends for the burger and the 'bratwurst' style patty it would be higher. I'd go with $10 for yours, and $11 for KSM's. Labor in creating each one and it's components is different. Another instance is that in yours I also candied the Datil peppers. That's a pretty specific ingredient and I probably wouldn't use it in other dishes. Well, perhaps in a dinner item.
I could go on but it would turn out to be utterly boring and each word would just turn into 'blah blah blah blah.' ;) ;D
The bottom line is I'd have to cost out each ingredient before putting it on a menu and then go from there.
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OH MY GOD!!!!!!! I LOVE this! I might give this a go, it sounds delicious.
Thank you! And @ShayP will you marry me? ;)
GLAD YOU LIKE IT! :D
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@ShayP They appear to me, who has never worked in a restaurant, to be labor intensive, too, but maybe not. I wondered if something like that would be commercially viable. Those prices are in line with the better sub shops here and a little lower than the local fusion lunch places, though those have some kind of side with them.
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@ShayP They appear to me, who has never worked in a restaurant, to be labor intensive, too, but maybe not. I wondered if something like that would be commercially viable. Those prices are in line with the better sub shops here and a little lower than the local fusion lunch places, though those have some kind of side with them.
@juan The preparation of the components is labor intensive, but manageable. If I'm grinding my own meats and making sausage, etc., I (we) can knock out a batch that will last 3 days before we turn it over. Those are raw items. Things like brining meats and then cooking them keep longer. It'll take a day to do a bunch of chicken, turkey breast, roast beef, pork, etc. Those, like I do, don't have added preservatives so we'd made sure we'd have to make more by day 5. I tried not to keep too much in the refrigerator for to long. Definitely didn't want to break food safety protocols.
Even with the other items, and specialty ingredients (i.e. candied peppers, sauces, dressings, the mushroom duxelles I mentioned in KSM's burger, etc.) they can be made and kept for a few days. Of course all of it has to be stored properly, and then cooked and/or presented properly per order. I could keep the candied pepper for a few weeks when stored properly.
Commercially viable? As in big chain restaurants? They could do it but the cost of the sandwich most likely will be very high. Some places won't want to spend the labor dollars on doing it from scratch and would outsource it. Then you'd get a processed product. Say, the carnitas for instance. They'd order it from a food service and reheat it. The things I'm posting are more conducive to a small establishment and, in my opinion, most easily manageable. plus I believe the quality is better. A specialty lunch place, Café, or even a specialty grocer that has a kitchen and offers such things.
The sandwich I made for PolkaDot would probably be $12 at a chain place like Applebee's, TGIF, or Cheesecake Factory. If I had my own Café now, like I said before, I'd charge $9, and you'd get a side too. ;) Most likely it wouldn't be French fries though. At the last two places I worked we didn't have a deep fryer. The way the menus were constructed we didn't need one. Fortunately we had patrons who didn't fuss about the lack of French fries and were happy with the other options.
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Ok, so no deep fryers. Hm. How do you feel about microwave ovens @ShayP?
I'll admit that used properly, they can be a real time-saver for me. But I know some chefs hate them with a passion.
To me, they are just another tool to use in the kitchen, much like food steamers or bain-maries are.
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Well, I knocked out one for @Ciardelo
Let's start with the bread. Pumpernickel. Yep, that's right. And this will be a knife an fork sandwich. Open faced. Sort of like the "Hot Brown" that was famous...but not exactly.
Cheese? We're using a Swiss called Emmental, and I'm using that to make a Mornay sauce.
Meats will be a boneless chicken breast (thin cutlet) and a couple slices of Westphalian ham. We can find it at a good deli. What makes the ham special is the pigs are feed acorns and chestnuts. The meat is smoked over beechwood and something else. I can't remember! I just know its good!
We will procure a leek and some asparagus. That being said, with the leeks they need to be cleaned. Toward the bottom they collect dirt and sand. Cross cut them and soak in water, then rinse the leeks to remove the grime. We are using the white/pale green parts. Discard the big green parts unless you make stock and want to use them. After the leeks are cleaned an patted dry with a paper towel, slice them thin. The asparagus? Trim off the bottoms. Discard all that 'woody' stuff.
We're gonna need some horseradish too. So, whatever you like. There are mild and hot versions. Also some paprika. Also, a tomato...sliced.
Grab the chicken breast and give it a few pinches of salt and pepper. If you have a meat mallet then beat it thin. Use your fist if you need to. Whisk a couple eggs and dip the chicken in there, the lightly dust in flour. Immediately put it in a preheated pan and cook until done, lightly browning both sides. Het the ham slice in pan. Set aside.
Place the leeks in a pan and cook over medium heat until the softened, then add the asparagus spears. It's okay if the leeks get really soft. We want the asparagus to soften as well so ignore the leeks while the asparagus is in the pan. The leeks should be almost caramelized an I want the asparagus to get a slight char,..
Let's make the Mornay sauce. Put 3 tbs butter in pan, bring to medium heat. Add 1/4 cup of flour and whisk frequently until flour the mixture is uniform, starts to brown a bit, and glistens. Keep the heat on and whisk in 2 cups of milk. keep going until it starts to thicken. Give a small pinch of nutmeg and white ground pepper, and a tsp of salt. Keep whisking. Then toss in 1 cup of the Emmental cheese. (shredded) Stir until you have a luxurious cheese sauce.
Toast the pumpernickel (2 slices) then shingle on a plate. Smear some Horseradish on the slices. Place the chicken breast , then the ham. Then add the leeks and asparagus. Pour the Mornay sauce across the sandwich and sprinkle paprika. AND! Sprinkle a little more cheese on there, add the sliced tomatoes, and broil until it starts to bubble. Do not burn. Grab a knife and fork! Dig in. Add some more bread if you like. Skip the diet for one day. ;) :D
Serve with a side of red beets or pickles of your liking.
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Ok, so no deep fryers. Hm. How do you feel about microwave ovens @ShayP?
I'll admit that used properly, they can be a real time-saver for me. But I know some chefs hate them with a passion.
To me, they are just another tool to use in the kitchen, much like food steamers or bain-maries are.
I'm not responding to this right now. @Ciradelo. Hopefully you like the sandwich creation I made you. I may have gone too far. I still feel you would like it. ;)
I lied. I am responding. No microwaves in the kitchen. >:( Well, at home it's fine. just not in restaurants. ;) I'm not adverse to deep fryers but I got comfortable not having them. I would need it though on that Lenten fried fish Friday! ;D
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I think @FISH may be next. Hmmm...
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I'm not responding to this right now. @Ciradelo. Hopefully you like the sandwich creation I made you. I may have gone too far. I still feel you would like it. ;)
I lied. I am responding. No microwaves in the kitchen. >:( Well, at home it's fine. just not in restaurants. ;) I'm not adverse to deep fryers but I got comfortable not having them. I would need it though on that Lenten fried fish Friday! ;D
I LOVELOVELOVE MY SANDWICH!
I grew up with brown breads, mustards, horseradish, different onions, all that stuff! My gosh the added sauce just makes it all the better! My mouth is watering just imagining it!
Thank you!
:-* (no homo)
Thank you!
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I LOVELOVELOVE MY SANDWICH!
I grew up with brown breads, mustards, horseradish, different onions, all that stuff! My gosh the added sauce just makes it all the better! My mouth is watering just imagining it!
Thank you!
:-* (no homo)
Thank you!
You're welcome! I wasn't sure but I guess I struck gold. Ya know, I wonder if I could be on Coast to Coast as a 'Sandwich Medium.' George could take calls and they would each give me a couple of clues, then I would tell them what sandwich suits them. ;D
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I don't think it's proper OR fair that EVERYBODY is getting a damn sandwich. Things are getting very, very liberal between two slices of breadstuff around here.
No disrespect @Ciardelo but you're relatively new here and there are others who deserve their due before you. Where's the @PB sandwich? Where's the @PolkaDot eats between legs bread?
Peace
Hog Peace.
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I don't think it's proper OR fair that EVERYBODY is getting a damn sandwich. Things are getting very, very liberal between two slices of breadstuff around here.
No disrespect @Ciardelo but you're relatively new here and there are others who deserve their due before you. Where's the @PB sandwich? Where's the @PolkaDot eats between legs bread?
Peace
Hog Peace.
Are you making the sandwiches? @KSM32 I decide who gets my somewhat/possibly tasty creations and there are still quite a few others on my list. Nobody is or was in a particular order. Well, except for you. I always wanted you to be first. :-* ;D ;D ;)
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Saying "no disrespect" while disrespecting me doesn't make it better bucko.
@ShayP & I go a ways back. Where were you all those nights in the Hoaxland thread @KSM32?
Did you ever go to one of our "key parties"?
I didn't think so >:(
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I don't think it's proper OR fair that EVERYBODY is getting a damn sandwich. Things are getting very, very liberal between two slices of breadstuff around here.
No disrespect @Ciardelo but you're relatively new here and there are others who deserve their due before you. Where's the @PB sandwich? Where's the @PolkaDot eats between legs bread?
Peace
Hog Peace.
Bitch @KSM32 , don't involve me in your strange spite sandwich/wet dream mix-up.
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Are you making the sandwiches? @KSM32 I decide who gets my somewhat/possibly tasty creations and there are still quite a few others on my list. Nobody is or was in a particular order. Well, except for you. I always wanted you to be first. :-* ;D ;D ;)
You may want to be tested....just saying.
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Saying "no disrespect" while disrespecting me doesn't make it better bucko.
@ShayP & I go a ways back. Where were you all those nights in the Hoaxland thread @KSM32?
Did you ever go to one of our "key parties"?
I didn't think so >:(
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heh heh
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... Where's the @PB sandwich?...
The PB sandwich... hmmm, I love a good sammach but I don't think I've ever settled on a favorite. Part of the appeal is they don't take very long to prepare, so nothing with a bunch of different ingredients and a long prep time (although I'll happily have that if someone else does the preparing).
If I have to pick something, I think I'll go with a gross gooey hamburger. Or maybe that turkey-cranberry-avocado on croissant bread I posted in that other thread. A friend once asked me at the grocery store if I wanted regular bread of fancy bread. Always go for the fancy bread - although I'm still not sure which is which - preferably slightly toasted.
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I'm new to this thread - have we had the fight over creamy vs chunky peanut butter yet?
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I'm new to this thread - have we had the fight over creamy vs chunky peanut butter yet?
Yes. Chunky won.
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Two spites because of this? Moron bitches united.
I don't think it's proper OR fair that EVERYBODY is getting a damn sandwich. Things are getting very, very liberal between two slices of breadstuff around here.
No disrespect @Ciardelo but you're relatively new here and there are others who deserve their due before you. Where's the @PB sandwich? Where's the @PolkaDot eats between legs bread?
Peace
Hog Peace.
I don't mean you @ShayP Go ahead make the sammichz
Can't wait to try the ciaraldo IE a pickle between two cat turds yeah gimme some o dat
shitheads
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Hey man, just 'cause yer getting all twisted up over your blessed anniversary you don't need to be all pissy.
It's not a good look for you.
Maybe you and the missus can go to a key party tomorrow.
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Hey man, just 'cause yer getting all twisted up over your blessed anniversary you don't need to be all pissy.
It's not a good look for you.
Maybe you and the missus can go to a key party tomorrow.
You kidding, I won her at a key party.
And I know you're far too out of shape (being nice here) to attend said event unless it's held at a pig farm. Stop pretending fatso. No real woman is fucking you unless you pay them.
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You kidding, I won her at a key party.
And I know you're far too out of shape (being nice here) to attend said event unless it's held at a pig farm. Stop pretending fatso. No real woman is fucking you unless you pay them.
Yeah, you got me Nancy Drew. You're drunk posting and think you're having fun.
Sure, you say you're "kidding around" but all you're doing is saying hateful, disrespectful things Kitten.
Why don't you go sober up?
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Yeah, you got me Nancy Drew. You're drunk posting and think you're having fun.
Sure, you say you're "kidding around" but all you're doing is saying hateful, disrespectful things Kitten.
Why don't you go sober up?
I don't need alcohol to be like this. I am like this. And quite sober, I assure you.
Kitten? now that's just mean, man!
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I don't need alcohol to be like this. I am like this. And quite sober, I assure you.
So you're just another piss-ant blowhard prick? Fuck you. I've been dealing with emotionally inadequate little fucks like you all my life. Fuck off, asshole.
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Sandwichville always falls to jealousy.
It never fails.
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Sandwichville always falls to jealousy.
It never fails.
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So you're just another piss-ant blowhard prick? Fuck you. I've been dealing with emotionally inadequate little fucks like you all my life. Fuck off, asshole.
No. I'm not so easily summed up. Kudos on a half assed try though - best you're capable of in such a vulnerable state. I reeeaaally got to you with that earlier post ;) Cuttin' perdy deep was I? I would be happy to paypal you a few bucks to rent yourself a vagina for the night :) Hell, I'll even throw in a pair of my wife's worn panties. Closest you'll ever come to come to the real beautiful thing. You can cry yourself to sleep as you hold them to your face.
Warning: Vaginas do not come with a manual. PM me, I'll shoot ya a few pointers ;)
Fuck off? Nah, I'll sign in whenever I want. I like posting here, I'm very funny :D
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Ummmm...WOW!!! This sounds amazing and I'm not a big red meat girl. I'm impressed @ShayP you're possibly the only person that could make @KSM32 palatable.
I'm not a 'big' meat guy. More average if you want to know. And unlike KSM, I am able to pound a ten penny nail thru a 2x4.
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I'm not a 'big' meat guy.
LOL I'm sure you've been told that a-LOT!
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Are @KSM32 and @paladin1991 twins separated at birth?
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Are @KSM32 and @paladin1991 twins separated at birth?
Well then, in keeping with the spirit of the thread, you want us to sandwich you? ;D @PolkaDot
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Well then, in keeping with the spirit of the thread, you want us to sandwich you? ;D @PolkaDot
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LOL I'm sure you've been told that a-LOT!
Well, your wife is pretty blabby.
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Well then, in keeping with the spirit of the thread, you want us to sandwich you? ;D @PolkaDot
Well, hell, let's give the girl a night to remember. She might need a pillow to bite. Who's bringing the maple syrup?
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oooooh, she has a friend. KSM, let's each take one. Then when we break for sammiches and Scotch, we'll hose them off and switch.
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Saturday morning I made for the first time Monte Cristo (croques messieurs) sandwiches for me and Other Robert here. Came up a little short on egg, and I baked them instead of frying, with sliced potato. Ham, Swiss cheese, yellow onion rings, and Grey Poupon on the sandwiches before cooking. Only the bread (white) was dipped in egg-milk mixture, and 2 large eggs still wasn't quite enough for 2 sandwiches.
I've read online that some make Monte Cristos with powdered sugar on the bread, like breakfast French toast. Blech! Sometimes sweet stuff could go OK with ham, but seems to me that'd be a bad taste with Swiss cheese.
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Saturday morning I made for the first time Monte Cristo (croques messieurs) sandwiches for me and Other Robert here. Came up a little short on egg, and I baked them instead of frying, with sliced potato. Ham, Swiss cheese, yellow onion rings, and Grey Poupon on the sandwiches before cooking. Only the bread (white) was dipped in egg-milk mixture, and 2 large eggs still wasn't quite enough for 2 sandwiches.
I've read online that some make Monte Cristos with powdered sugar on the bread, like breakfast French toast. Blech! Sometimes sweet stuff could go OK with ham, but seems to me that'd be a bad taste with Swiss cheese.
Getting fancy there. @Robert Where's mine? ;) I'm not a fan of Monte Cristos either. :P I like your adaptation of the Croque Monsieur. :) Well done sir!
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I have to make @FISH her sandwich. This one was tough for me and I'm not sure if I made the right call. Regardless, here it is:
Let's start with some Irish soda bread. I noticed a small loaf in my local grocer that piqued my interest. It was about 6 inches in diameter, like a large roll.
The meat will be ribeye. A nice 12 ounce boneless ribeye. Season it with coarse salt. Mince 2 small shallots. Chop...yes, roughly chop 4 small Cremini mushrooms into small pieces. Then coat the steak in the onions and mushrooms. Grab a meat mallet and beat the hell out of it. (Make sure this is done on a cutting board or butcher's block) Then fold the steak in half and beat the hell out of it again. That's two fists (beats) of hate! ;) The shallots and 'shrooms should be fused to the meat.
Heat a pan/skillet to high. HIGH HEAT! Toss the steak in and any remaining bits of shallots and 'shrooms. Use a heavy duty metal spatula or similar utensil to chop this up into shreds. (cheesesteak style) As it begins to brown add 1 cup of Smithwick’s Irish Red beer. Bring to a simmer and your favorite sharp cheddar cheese. A small handful will do nicely. Remove from heat when most of the beer is gone.
Slice the Irish soda bread horizontally (in it's bun form) and slather a thin layer of wholegrain mustard on one half and butter on the other. Don't doubt ShayP!
Pile the meat mixture on the bottom bun and top it off. Press it down and let that soda bread suck it up. :D
There will be plenty of juices that soak into the soda bread and keep it moist while maintaining it's firm texture...and the bread will. The ribeye blend and cheese fill the sandwich and the butter and mustard will accent it. The beer added to the meat upon cooking gives it an element that works with the other flavors. There will be a bold richness and texture to the sandwich. Those components all meld together once the sandwich is formed and after a bite you would understand. All of the flavors should be compatible and the "greasiness", for lack of a better term, should transform the sandwich into a savory, juicy, delight. The butter and mustard do add a flavor profile that brings it all together. ;) ...Oh, it accents the beer as well. All pieces to a puzzle my friends. :D
Cheers! :)
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I have to make @FISH her sandwich. This one was tough for me and I'm not sure if I made the right call. Regardless, here it is:
Let's start with some Irish soda bread. I noticed a small loaf in my local grocer that piqued my interest. It was about 6 inches in diameter, like a large roll.
The meat will be ribeye. A nice 12 ounce boneless ribeye. Season it with coarse salt. Mince 2 small shallots. Chop...yes, roughly chop 4 small Cremini mushrooms into small pieces. Then coat the steak in the onions and mushrooms. Grab a meat mallet and beat the hell out of it. (Make sure this is done on a cutting board or butcher's block) Then fold the steak in half and beat the hell out of it again. That's two fists (beats) of hate! ;) The shallots and 'shrooms should be fused to the meat.
Heat a pan/skillet to high. HIGH HEAT! Toss the steak in and any remaining bits of shallots and 'shrooms. Use a heavy duty metal spatula or similar utensil to chop this up into shreds. (cheesesteak style) As it begins to brown add 1 cup of Smithwick’s Irish Red beer. Bring to a simmer and your favorite sharp cheddar cheese. A small handful will do nicely. Remove from heat when most of the beer is gone.
Slice the Irish soda bread horizontally (in it's bun form) and slather a thin layer of wholegrain mustard on one half and butter on the other. Don't doubt ShayP!
Pile the meat mixture on the bottom bun and top it off. Press it down and let that soda bread suck it up. :D
There will be plenty of juices that soak into the soda bread and keep it moist while maintaining it's firm texture...and the bread will. The ribeye blend and cheese fill the sandwich and the butter and mustard will accent it. The beer added to the meat upon cooking gives it an element that works with the other flavors. There will be a bold richness and texture to the sandwich. Those components all meld together once the sandwich is formed and after a bite you would understand. All of the flavors should be compatible and the "greasiness", for lack of a better term, should transform the sandwich into a savory, juicy, delight. The butter and mustard do add a flavor profile that brings it all together. ;) ...Oh, it accents the beer as well. All pieces to a puzzle my friends. :D
Cheers! :)
Oh THAT SOUNDS SO GOOD! I hope @FISH makes extra!
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Oh THAT SOUNDS SO GOOD! I hope @FISH makes extra!
Hell yeah it does. I don't even know what a cremini mushroom is but I was sold at the rib-eye being pounded and the coarse salt.
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Can haggis be sliced and put between slices of toast?
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I have to make @FISH her sandwich. This one was tough for me and I'm not sure if I made the right call. Regardless, here it is:
Let's start with some Irish soda bread. I noticed a small loaf in my local grocer that piqued my interest. It was about 6 inches in diameter, like a large roll.
The meat will be ribeye....<snip>
Cheers! :)
@ShayP --you are a swell person. Thank you. This sandwich is DEEP.
“Ideas are like fish. If you want to catch little fish, you can stay in the shallow water. But if you want to catch the big fish, you've got to go deeper," says David Lynch.
I will share the Cremini mushrooms. I do not eat anything from the 5h KINGDOM-fungi. I will share the sharp cheddar cheese. I do not eat beef with cheese. No, I am not kosher. With that being noted. I have never eaten a cheese burger or a cheese steak in life. And that says something since I live in Philadelphia PA. I am a blue rose ginger. ;)
My favorite sandwich is bread and butter.
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Oh THAT SOUNDS SO GOOD! I hope @FISH makes extra!
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@Ciardelo I enjoyed viewing your art work. ;)
You may have my sharp cheddar cheese and Cremini mushrooms, :D
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@Ciardelo I enjoyed viewing your art work. ;)
You may have my sharp cheddar cheese and Cremini mushrooms, :D
Aw, thank you @FISH!
I do have to disabuse you of the notion that I made that. Somewhere "out there" on the internet the cosmos knew you would need that picture some day, and left it for me to find. ;D
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Aw, thank you @FISH!
I do have to disabuse you of the notion that I made that. Somewhere "out there" on the internet the cosmos knew you would need that picture some day, and left it for me to find. ;D
My thanks to the Universe.
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Can haggis be sliced and put between slices of toast?
For you, I will do that. ;D
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@ShayP --you are a swell person. Thank you. This sandwich is DEEP.
“Ideas are like fish. If you want to catch little fish, you can stay in the shallow water. But if you want to catch the big fish, you've got to go deeper," says David Lynch.
I will share the Cremini mushrooms. I do not eat anything from the 5h KINGDOM-fungi. I will share the sharp cheddar cheese. I do not eat beef with cheese. No, I am not kosher. With that being noted. I have never eaten a cheese burger or a cheese steak in life. And that says something since I live in Philadelphia PA. I am a blue rose ginger. ;)
My favorite sandwich is bread and butter.
Well crap. :-\ @FISH I shoulda went with cold cuts! ;) Ya know, I recall something about you not eating beef with cheese from an earlier post. I dunno.
I wanted to put something out there for ya. Can't satisfy every customer. Trust me, I know. I was thinking about you though. :-*
Maybe one of your brothers would eat it. :D
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Well crap. :-\ @FISH I shoulda went with cold cuts! ;) Ya know, I recall something about you not eating beef with cheese from an earlier post. I dunno.
I wanted to put something out there for ya. Can't satisfy every customer. Trust me, I know. I was thinking about you though. :-*
Maybe one of your brothers would eat it. :D
I am very thankful for our friendship @ShayP .
I am the type of person that goes to a top hot restaurant. And all I want to do is eat the hot rolls and butter and drink coffee.
While visiting to Ireland, I would steal the extra brown bread from the table and hide it in my pockets. :o
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I have to make @FISH her sandwich. This one was tough for me and I'm not sure if I made the right call. Regardless, here it is:
Let's start with some Irish soda bread. I noticed a small loaf in my local grocer that piqued my interest. It was about 6 inches in diameter, like a large roll.
The meat will be ribeye. A nice 12 ounce boneless ribeye. Season it with coarse salt. Mince 2 small shallots. Chop...yes, roughly chop 4 small Cremini mushrooms into small pieces. Then coat the steak in the onions and mushrooms. Grab a meat mallet and beat the hell out of it. (Make sure this is done on a cutting board or butcher's block) Then fold the steak in half and beat the hell out of it again. That's two fists (beats) of hate! ;) The shallots and 'shrooms should be fused to the meat.
Heat a pan/skillet to high. HIGH HEAT! Toss the steak in and any remaining bits of shallots and 'shrooms. Use a heavy duty metal spatula or similar utensil to chop this up into shreds. (cheesesteak style) As it begins to brown add 1 cup of Smithwick’s Irish Red beer. Bring to a simmer and your favorite sharp cheddar cheese. A small handful will do nicely. Remove from heat when most of the beer is gone.
Slice the Irish soda bread horizontally (in it's bun form) and slather a thin layer of wholegrain mustard on one half and butter on the other. Don't doubt ShayP!
Pile the meat mixture on the bottom bun and top it off. Press it down and let that soda bread suck it up. :D
There will be plenty of juices that soak into the soda bread and keep it moist while maintaining it's firm texture...and the bread will. The ribeye blend and cheese fill the sandwich and the butter and mustard will accent it. The beer added to the meat upon cooking gives it an element that works with the other flavors. There will be a bold richness and texture to the sandwich. Those components all meld together once the sandwich is formed and after a bite you would understand. All of the flavors should be compatible and the "greasiness", for lack of a better term, should transform the sandwich into a savory, juicy, delight. The butter and mustard do add a flavor profile that brings it all together. ;) ...Oh, it accents the beer as well. All pieces to a puzzle my friends. :D
Cheers! :)
Hmmmm....intriguing
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Hell yeah it does. I don't even know what a cremini mushroom is but I was sold at the rib-eye being pounded and the coarse salt.
Walks! Plz tell me you’re joking!!! ;D
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Can haggis be sliced and put between slices of toast?
No
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@ShayP --you are a swell person. Thank you. This sandwich is DEEP.
“Ideas are like fish. If you want to catch little fish, you can stay in the shallow water. But if you want to catch the big fish, you've got to go deeper," says David Lynch.
I will share the Cremini mushrooms. I do not eat anything from the 5h KINGDOM-fungi. I will share the sharp cheddar cheese. I do not eat beef with cheese. No, I am not kosher. With that being noted. I have never eaten a cheese burger or a cheese steak in life. And that says something since I live in Philadelphia PA. I am a blue rose ginger. ;)
My favorite sandwich is bread and butter.
:'(
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@ShayP guess what I made? The pico was SO pretty!! :D
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@ShayP guess what I made? The pico was SO pretty!! :D
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REALLY!!!!? @PolkaDot It looks fantastic! Did you play with the ingredients to suit your taste? I'm not 'exact' with the details in my ramblings with these "recipes." :-\ I hope it was yummy. :) If not, I bet you can make it so. ;)
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REALLY!!!!? @PolkaDot It looks fantastic! Did you play with the ingredients to suit your taste? I'm not 'exact' with the details in my ramblings with these "recipes." :-\ I hope it was yummy. :) If not, I bet you can make it so. ;)
:D
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REALLY!!!!? @PolkaDot It looks fantastic! Did you play with the ingredients to suit your taste? I'm not 'exact' with the details in my ramblings with these "recipes." :-\ I hope it was yummy. :) If not, I bet you can make it so. ;)
I did! It was quite tasty, very easy, and super fun!
I’m known for following the spirit of recipes, not necessarily the exact recipe. ;) But you provided wonderful guidance!! Thank you! ;D ;D
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:D
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Lol 😆
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Use a heavy duty metal spatula or similar utensil to chop this up into shreds. (cheesesteak style)
That's how they make cheese steak?
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That's how they make cheese steak?
Not what I posted. Just the style. Ya need to shred that fresh ribeye up on the griddle somehow. ;)
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I did! It was quite tasty, very easy, and super fun!
I’m known for following the spirit of recipes, not necessarily the exact recipe. ;) But you provided wonderful guidance!! Thank you! ;D ;D
I dig it. You're welcome. :)
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Does this qualify as a sandwich?
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Does this qualify as a sandwich?
NO!!!!!! @juan Please tell me that wasn't your "creation." :'(
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I think I would start with the bacon in the air fryer and cook it about half done, this rendering lots of the fat. Then wrap the Oreos and continue cooking.
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I think I would start with the bacon in the air fryer and cook it about half done, this rendering lots of the fat. Then wrap the Oreos and continue cooking.
Please juan. Please, just give up this fool's errand.
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Does this qualify as a sandwich?
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It's debatable if Oreos even count as a cookie @juan .
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It's debatable if Oreos even count as a cookie @juan .
"Oreos bring us together with the muds and the coloreds" Daniel Carver - Grand Wizard KKK
"Respect the black n white cookie" Seinfeld
"I fuckin' hate these cookies" "I have since I was little!" - Me
" @PolkaDot "
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Is a Gyro technically a sandwich? no bread involved
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"Oreos bring us together with the muds and the coloreds" Daniel Carver - Grand Wizard KKK
"Respect the black n white cookie" Seinfeld
" @PolkaDot "
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"I fuckin' hate these cookies" "I have since I was little!" - Me
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Is a Gyro technically a sandwich? no bread involved
The pita is implied.
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The pita is implied.
NO, @PolkaDot YOU are implying. The gyro is a WRAP that is NOT a SANDWICH! @catbert99
AND THAT'S A WRAP!
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NO, @PolkaDot YOU are implying. The gyro is a WRAP that is NOT a SANDWICH! @catbert99
AND THAT'S A WRAP!
@KSM32
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@KSM32
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@PolkaDot
please
Are you seriously suggesting that a wrap qualifies as a sandwich? If it is, so is a perogy, so is a taco, or a vagina. All very edible BTW. Hold the cheese on the latter ::)
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Upon further review the Gyro qualifies as a sandwich. If a 'wrap' is made with leavened bread it is as well. Tortillas therefore are disqualified.
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@PolkaDot
please
Are you seriously suggesting that a wrap qualifies as a sandwich? If it is, so is a perogy, so is a taco, or a vagina. All very edible BTW. Hold the cheese on the latter ::)
@KSM32 None of these are sandwiches Numbnuts, but I appreciate the effort. Did it hurt? I'd hate for your last couple of brain cells to be gobbled up over foodstuffs. ::)
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Upon further review the Gyro qualifies as a sandwich. If a 'wrap' is made with leavened bread it is as well. Tortillas therefore are disqualified.
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You lost with that gif.
Upon further review the Gyro qualifies as a sandwich. If a 'wrap' is made with leavened bread it is as well. Tortillas therefore are disqualified.
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Yeah well you're asking a kike ref!!!
Find me a gentile official to mirror those findings and I'll accept that.
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In defense of bologna sandwiches
http://www.southernthing.com/in-defense-of-bologna-sandwiches-2648649039.html
Note that fried is important
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In defense of bologna sandwiches
http://www.southernthing.com/in-defense-of-bologna-sandwiches-2648649039.html
Note that fried is important
Southern thing? (I'm referencing the link) I think bologna sandwiches are popular from the south to the north. Not sure about west of the Mississippi. I've consumed a lot of fried bologna sandwiches growing up. It was the first thing I ever made. My grandmother let me make my first fried one when I was a little kid. I was 6 or 7 years of age.
In Pittsburgh and the surrounding area it was referred to as "jumbo." I have no idea why. I felt dumb when I moved from Pittsburgh to Virginia and asked the person at the deli to give me a pound of jumbo. awkward
Oh, I do like bologna. Not a fan of olive loaf though. I like bologna and like olives but the two combined don't do it for me. :P
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Fried balony with a small hole carefully poked when it balloons, a good, big biscuit sliced, a swipe of Minorcan datil mustard on one half, a swipe of Blue Plate Mayo on the other half (or a splash of aioli) on the other, balony folded to fit, and maybe a slice of ripe tomato in season.
Green olives? Meh.
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Fried balony with a small hole carefully poked when it balloons, a good, big biscuit sliced, a swipe of Minorcan datil mustard on one half, a swipe of Blue Plate Mayo on the other half (or a splash of aioli) on the other, balony folded to fit, and maybe a slice of ripe tomato in season.
Green olives? Meh.
A biscuit, huh? I never considered that. It has always been bread for me. I could google it but what is Minorcan? I know the datil peppers. I assume Blue Plate Mayo is a local thing? Sorry for the questions but I like to see what people eat on a personal and regional basis. Oh! I should add that I love to see and hear about what meals we all grew up on too.
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Blue Plate is, I suppose, regional. It’s headquartered in New Orleans. It was one of the test mayonnaises on an episode of America’s Test Kitchen and won, even though Chris Kimball had never heard of it. I like it more than the better known national brands. It tastes more natural and less like soy grease to me.
https://blueplatemayo.com/
Minorcan is the base culture of the area around St. Augustine, Florida. When the British held the colony of East Florida, they brought over a collection of Greeks, a few Corsicans and Italians, and mostly people from the Mediterranean island of Minorca, then also held by the British. They were indentured servants and used to establish a plantation at New Smyrna Beach. Unfortunately, the project failed and about 2/3 died. The remainder escaped to St. Augustine just before the British gave East Florida back to Spain. The British all left and the Minorcans ran St. Augustine for many years until air conditioning was invented and lots of Yankees moved in.
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Thank you. @juan I appreciate the information. Your last sentence made me chuckle. ;D
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In defense of bologna sandwiches
http://www.southernthing.com/in-defense-of-bologna-sandwiches-2648649039.html
Note that fried is important
I honestly thought fried bologna was a made up thing. ???
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I honestly thought fried bologna was a made up thing. ???
Can’t one fry anything?
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Can’t one fry anything?
I suppose....
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THIS IS WHAT HAPPENS TO YOUR GUYS SANDWICHES!
still getting these ads :o
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The absolute best sandwich in the world is a Chicago area creation. Italian beef combo with Italian sausage, a garlic/pepper/oregano infused bath of au jus, topped with sweet green peppers and giaridiera relish.
When I spent most of the latter 1970s in Chicagoland, I found "Italian" beef sandwiches very disappointing. It's just a boiled beef hero as street food. Of all the ways to consume beef, this was like, the most boring.
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Lately I've been making cream cheese and berry sandwiches: blue and/or black berries. Excellent, especially if the cream cheese is microwave-softened.
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Lately I've been making cream cheese and berry sandwiches: blue and/or black berries. Excellent, especially if the cream cheese is microwave-softened.
That sounds nice. What kind of bread are you using?
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Started reading through this thread and am in the mood for a good Reuben. Does anyone have a good corned beef and/or Sauerkraut recipe? I’m good on the rye bread.
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That sounds nice. What kind of bread are you using?
Sometimes toasted English muffins, sometimes sliced white bread. Regardless, it's the cheap stuff.
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Sometimes toasted English muffins, sometimes sliced white bread. Regardless, it's the cheap stuff.
Mm! I just had sourdough toast, from a loaf I made last week. So good!
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From the Library of Congress. The Rock Island Argus and Daily Union., November 22, 1920.
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Get in the kitchen