Serving up this steaming pile of
Celebrity Gossip
Gay Politics
Gay News
and Pointless Bitchery
Since 1995

Hello and thank you for being a DL contributor. We are changing the login scheme for contributors for simpler login and to better support using multiple devices. Please click here to update your account with a username and password.

Hello. Some features on this site require registration. Please click here to register for free.

Hello and thank you for registering. Please complete the process by verifying your email address. If you can't find the email you can resend it here.

Hello. Some features on this site require a subscription. Please click here to get full access and no ads for $1.99 or less per month.

DL: Sandwich Wars

There is no sandwich better than a BLT. Just mayo, lettuce, ripe tomato, and crispy bacon on white bread. So simple, so delicious. Prove me wrong.

Offsite Link
by Anonymousreply 14501/13/2021

Cold, wet, slimy tomatoes are the enemies of sandwiches. I want to throw them on the floor when they're added to my sandwiches, especially since I always specify NO TOMATOES.

by Anonymousreply 112/08/2020

Well, that's all subjective.

I would skip the bacon for my own ethical reasons and sub fried chicken breast fillet.

Toss out the white bread and sub a multi seed wholemeal round roll.

Add a layer of avocado to substitute the butter on one half of the roll and a layer of hommus on the other half roll.

Add a layer of lettuce plus a carrot & beetroot slaw.

Topped with a Dijon mayonnaise.

I might put in a thin layer of gorgonzola cheese on the chicken for extra bite if i feel like it.

by Anonymousreply 212/08/2020

Bacon should be cooked and not "crunchy-crispy",

Should be tender.

by Anonymousreply 312/08/2020

A good BLT is a fine thing, but I prefer the open-faced 5-ingredient Spanish breakfast: jamón iberico de bellota laid on top of lightly tasted bread after being rubbed with garlic and a spoonful or two of freshly crushed tomatoes, then topped with a splash of the best olive oil.

Offsite Link
by Anonymousreply 412/08/2020

White bread, spam and ketchup.

Offsite Link
by Anonymousreply 512/08/2020

Caprese sandwich

by Anonymousreply 612/08/2020

A Croque Monsieur beats every other sandwich on the planet.

by Anonymousreply 712/08/2020

I love OP’s sandwich but it would have to be wheat bread. I stopped eating white bread over 22 years ago.

by Anonymousreply 812/08/2020

BLT works only with perfect summer tomatoes!

I love an Italian combo with oil, vinegar and pickled peppers, my other favorite is a grilled pork banh mi. Yum.

by Anonymousreply 912/08/2020

Thick sliced white bread with butter, bacon and brown sauce.

There is no other sandwich.

by Anonymousreply 1012/08/2020

Reuben with gruyere, German sauerkraut, sourdough rye, and lashings of thousand island dressing for me.

by Anonymousreply 1112/08/2020

My favorite is the day after Thanksgiving sandwich - crusty bread drizzled with graxy, turkey, stuffing and Ocean Spray cranberry sauce. Since there was only two of us this year, this was our Thanksgiving dinner.

by Anonymousreply 1212/08/2020

I would love a Reuben right now.

by Anonymousreply 1312/08/2020

Tell me more about that sauce, R10. Is it gravy or more like an Asian brown sauce?

by Anonymousreply 1412/08/2020

For me it’s a turkey club.

by Anonymousreply 1512/08/2020

R10 Bacon butties are delicious, especially with HP, or YR. The American classic is nice as well. I'm fond of the stacked or double decker versions, built as Club sandwiches are.

R14 It's like a ketchup, with a malt vinegar base. Not as sweet as straight tomato sauce ketchup.

OP I prefer the white bread (sourdough is my choice) to be toasted, and don't object to a few slices of avocodo. I had a BLT the other day for lunch, and thought to myself that I should make them more often!

by Anonymousreply 1612/08/2020

[quote] A good BLT is a fine thing, but I prefer the open-faced 5-ingredient Spanish breakfast: jamón iberico de bellota laid on top of lightly tasted bread after being rubbed with garlic and a spoonful or two of freshly crushed tomatoes, then topped with a splash of the best olive oil.

Sounds lovely, R4. But I prefer bread that hasn't been tasted, not even lightly.

by Anonymousreply 1712/08/2020

R16, what are HP and YR? Hewlett Packard and "The Young and the Restless" don't seem to fit with the context.

by Anonymousreply 1812/08/2020

R18 Brands of Brown Sauce. Chef is another big brand. HP is available in the US, and YR is not as popular, but available as well. Butera here in Chicago stocks it.

HP = Hpuses of Parliament

YR= Yorkshire Relish

OP This is my all-time favourite American sandwich, "The Epicurean" served at Marshall Field's, and in their old cookbook.

Offsite Link
by Anonymousreply 1912/08/2020

For R18 and R14 Try it, you'll like it.

Offsite Link
by Anonymousreply 2012/08/2020

R3 Team crunchy-crispy here

by Anonymousreply 2112/08/2020

Is HR Sauce anything like Heinz 57?

by Anonymousreply 2212/08/2020

R22 Same vinegar, but different flavour.

by Anonymousreply 2312/08/2020

Egg salad on whole wheat toast at Eisenberg's Sandwich Shop. Pickle on the side.

Offsite Link
by Anonymousreply 2412/08/2020

Nothing tops a warm Merde sandwich .

Offsite Link
by Anonymousreply 2512/08/2020

Grilled Spam and fresh tomato on toasted sourdough. Yummy.

by Anonymousreply 2612/08/2020

A really good pastrami is hard to beat.

by Anonymousreply 2712/08/2020

The problem with a BLT is mayonnaise. Any sandwich containing that is about as welcome as Bryan Singer at a Boy Scout camp.

by Anonymousreply 2812/08/2020

A good club sandwich. I’m also fond of very basic sandwiches with some good cheese, lettuce, tomato, cucumber and a little bit of some decent mayonnaise

by Anonymousreply 2912/08/2020

I like to make a sandwich with a black peppered slice of extra-firm tofu, a thick tomato slice sprinkled with dried basil, and spinach on multigrain bread smeared with guacamole on one slice and french salad dressing on the other.

by Anonymousreply 3012/08/2020

The best sandwich I have ever had was at my old job in a restaurant. One of the supervisors was a chef and made his version of a Hot Brown. He made them with leftover turkey breasts from Thanksgiving and instead of bechamel, he made a white wine cream sauce to put on top. He also didn’t broil the sandwiches and made them on hoagie rolls instead of sliced bread.

And to whomever mentioned croque monsieur, yes that is a very good sandwich.

by Anonymousreply 3112/08/2020

Steak sandwich!

by Anonymousreply 3212/08/2020

Mayonnaise haters are permitted to substitute avocado.

by Anonymousreply 3312/08/2020

Avocado and soggy tomato ruin almost any sandwich.

by Anonymousreply 3412/08/2020

Eggplant parm !

by Anonymousreply 3512/08/2020

How is chicken breast more ethical than bacon R2??

by Anonymousreply 3612/08/2020

I agree with you OP, except I would use sour dough. Adam Sandler's BLT with fried egg (an All American?) in Spanglish did look absolutely scrumptious. Food porn.

Offsite Link
by Anonymousreply 3712/08/2020

It's pretty hard to beat a good chicken salad croissant though.

Offsite Link
by Anonymousreply 3812/08/2020

I prefer fresh asparagus on my open faced

by Anonymousreply 3912/08/2020

The Honey Baked ham sandwich is heavenly. (I'm starving and I LOOOOOVE sandwiches.) All must be accompanied by Utz potato chips and Claussen pickles. A crisp ginger ale as well.

Offsite Link
by Anonymousreply 4012/08/2020

Lately, my favorite sandwich has been a lemon grass tofu sandwich, pickled vegetables (carrot & radish), cilantro, sriracha sauce, on a roll.

by Anonymousreply 4112/08/2020

[quote]It's pretty hard to beat a good chicken salad croissant though.

Another fine sandwich, R38, though one that's easily fucked up. It takes time a nerve to ask a boy to the school dance and more of those things to decide if I dare venture a chicken salad sandwich made by others' hands. I have to gather a lot of intelligence before daring to do.

by Anonymousreply 4212/08/2020

r27 I hear ya'. Pastrami and Swiss on grilled seeded rye bread, some potato chips and a black cherry soda.

I you enjoy classic BLT but think tomatoes ruin it because of the moisture, here's a trick to try:

-Slice the tomato in half "through the equator."

-GENTLY squeeze each half, allowing the seeds and watery gel to be scraped off.

-Slice what's left. It's more difficult to slice this way, but it's worth it since tomato is crucial for the taste you're after.

Light salt and heavy on the black pepper. No mayo, buttered wholewheat toast.

by Anonymousreply 4312/08/2020

If I'm going to eat a croissant, it's not going to be "bread" for my sandwich. Seems like a waste of a croissant. Just my opinion.

by Anonymousreply 4412/08/2020

Cuban sandwich. Me between Juan and Carlos.

Plenty of meat, buns and mayo.

by Anonymousreply 4512/08/2020

R42 What's this about a school dance now? And I very much agree that, more often than not, chicken salad is fucked up in the hands of others. Don't you DARE put fucking craisins or grapes in my chicken salad. I even ran across a recipe that called for...pineapple (!) for some unfathomable reason. I like mine with mayo, green onions and celery. You?

by Anonymousreply 4612/08/2020

If you like sliced tomatoes on your sandwich, I'm here to encourage you to salt and pepper the tomatoes after you add them to the sandwich. It goes like this:

Add tomato slices to sandwich. Sprinkle salt and pepper on tomato slices. Continue making sandwich.

It makes a difference.

by Anonymousreply 4712/08/2020

Also, garlic powder added to the mayo of a BLT is great.

by Anonymousreply 4812/08/2020

[quote]Grilled Spam

What is wrong with you??????

by Anonymousreply 4912/08/2020

Salt and pepper on sliced tomatoes is a sandwich unto itself. Add mayo on toasted bread, white or wheat. Best with beefsteak tomatoes at the height of summer.

by Anonymousreply 5012/08/2020

This thread really did draw out the fussy cunts. Almost like every post gets a big fat double decker toasted serving of MARY!!!

by Anonymousreply 5112/08/2020

Nobody’s mentioned me?

Offsite Link
by Anonymousreply 5212/08/2020

Um, R52, a burger is not a sandwich, you deranged lunatic deviant. A burger is a burger.

Just like a hotdog isn't a sandwich. Jesus.

by Anonymousreply 5312/08/2020

R11 - OMG yes.

by Anonymousreply 5412/08/2020

Grilled ham and cheese

by Anonymousreply 5512/08/2020

I make my own Italian sub. I start with really good baguette, either Italian or French. If I make it hot I grill the bread with butter and garlic (or garlic salt). I use soppressata, hot capicola, ham, provolone cheese, thinly sliced onions, hot giardiniera, oregano, olive oil and red wine vinegar, and fresh chopped garlic. Sometimes I may put shredded iceberg lettuce and tomato on the sandwich.

by Anonymousreply 5612/08/2020

[quote] BLT on white bread

You barbarian OP, it has to be on toast.

by Anonymousreply 5712/08/2020

r2 - that sounds disgusting.

by Anonymousreply 5812/08/2020

If you add avocado to a BLT (whether smashed and spread in lieu of mayo or sliced and layered with the other firm ingredients) you have a BLAT. Which tastes good and makes me giggle at the name (not with my mouth full!).

by Anonymousreply 5912/08/2020

[quote] I grill the bread with butter and garlic (or garlic salt)


Garlic and garlic salt are no more interchangable than garlic and bath salts, though the later may taste better.

by Anonymousreply 6012/08/2020

You can add some finely chopped green onions to your mayo. Then put that green onion mayo on your BLT. Tastes amazing!

by Anonymousreply 6112/08/2020

Love BLT but definitely on wheat toast and with arugula instead of lettuce (so a BAT sandwich).

Bacon must ALWAYS be crispy. No exceptions.

And pineapple is great in chicken salad as are grapes.

by Anonymousreply 6212/08/2020

[quote]beetroot slaw.


by Anonymousreply 6312/08/2020

I want to try the Disneyland grilled cheese recipe.

For the Mayo:

1/4 cup mayonnaise

1/2 clove garlic (zested)

For the Filling:

1/3 cup softened cream cheese

1/4 cup shredded white cheddar

1/2 teaspoon red chili flakes

1/2 teaspoon sea salt

For the Sandwich:

Tuscan bread (or bread of choice)

Sliced sharp cheddar

Sliced provolone

2 to 3 tablespoons hot honey

Offsite Link
by Anonymousreply 6412/08/2020

It didn't get very good reviews, R64.

Something my husband likes that we shouldn't eat is a grilled pepperoni sandwich.

Take two slices of Italian bread and lightly butter both on one side. Put the slices butter-side down in medium-hot cast iron skillet. On one slice, put some Calabrese pepper spread. They have this at Trader Joe's right now, but obviously if you happen to live near an Italian grocer/deli, you can get it there. Top the pepper spread slice with provolone. Using a Mccormick Italian Spice Grinder (yes it has to be that fucking specific-- it's better than all other Italian spice grinders including and especially Costco's), grind a generous amount of spices on the provolone. Top the provolone with a single layer of pepperoni or Calabrese salami. I use Boar's Head pepperoni, but you can use what you have. Just a single layer--that's 2-3 pepperoni slices depending on the size of your bread slices. Top the pepperoni with another slice of provolone and finally, top with the other slice of toasted bread. Heat until melted and warmed through. You can put something heavy on top of it to compress it if you want. When I want a pressed sandwich I put a piece of parchment paper on top of my sandwich and sit a teakettle full of water on top.

No matter your sandwich, this rule is important. Whether you're making it for yourself or someone you care about, take each layer of the sandwich all the way to the edges of the sandwich. Don't half ass it. You don't necessarily need to use MORE mayonnaise, or more meat or cheese, just spread it out so that each layer is IN each bite. I'll use a peanut butter sandwich as a very simple example : don't just take the peanut butter 3/4 of the way across the slice of bread, go all the way. Don't glop the jelly on in the center and spread it out into a small gloopy circle in the center of the slice, take it all the way to the edge. In the pepperoni sandwich I described above, I always tear up the square slice provolone and rearrange it so that it completely covers the oblong bread slice. Things like that. "Little things mean a lot."

by Anonymousreply 6512/08/2020

My favorite sandwich growing up was chunky peanut butter and Miracle Whip. I still like it occasionally. Otherwise, it is chunky peanut butter and sliced sweet pickle gherkins. Nice and crunchy.

by Anonymousreply 6612/08/2020

I'm down with a big beefy charbroiled hamburger sandwich, with a french fried potatoes garnish.

Offsite Link
by Anonymousreply 6712/08/2020

I made a loose meat sandwich recipe the other day. I added diced bacon and barbecue sauce to the mixture. I spooned that onto grilled hamburger buns and put some pickles on top. Delicious!

Offsite Link
by Anonymousreply 6812/08/2020

Simple. Open-faced turkey sandwich smothered in gravy. Over rye if you're feeling adventurous.

by Anonymousreply 6912/08/2020

monte cristo is the best sandwich known to humankind. You can use turkey, if you wish. I have never DIY it. Only get at nice hotels via room service. I was going to make it, but it looks difficult.

by Anonymousreply 7012/08/2020

When I lived in Switzerland, my local sandwich shop sold every flavour of sandwich with sliced boiled egg in.

BLT, Ham, Smoked salmon & Cream cheese, chicken, all had sliced boiled egg in.

It was bizarre.

by Anonymousreply 7112/09/2020

Some fancy version of ham and cheese for me but I prefer sandwiches that are not oversized. Something easy to bite.

by Anonymousreply 7212/09/2020

I bought HP Sauce because of this thread. I'm a sheep!

by Anonymousreply 7312/09/2020

Croque Monsiuers are a lot of work.

by Anonymousreply 7412/09/2020


by Anonymousreply 7512/09/2020

[quote]lashings of thousand island dressing

I would never lash a dressing. And when I get it on a Rachel (no sauerkraut for me), or a mere corned beef and cole slaw sandwich, I refer to it as Russian.

by Anonymousreply 7612/09/2020

Grilled chicken, prosciutto, fresh mozzarella, tomato and either pesto or balsamic dressing on ciabatta.

by Anonymousreply 7712/09/2020

Let's not forget the grilled cheese and bacon on sourdough. I had my first one at Attman's Deli in Baltimore. A revelation!

Offsite Link
by Anonymousreply 7812/09/2020

R76 Isn't a Rachel made with turkey instead of corned beef?

by Anonymousreply 7912/09/2020

For me, it will always be this: turkey, tomato, bacon, avocado on warmed (but not toasted) sourdough bread.....

by Anonymousreply 8012/09/2020

[quote] Love BLT but definitely on wheat toast and with arugula instead of lettuce (so a BAT sandwich).

R62, that's a great acronym but I fear that it's unlikely to take off . . . .

by Anonymousreply 8112/09/2020

OP, you are 100% correct. A well made BLT is the king of sandwiches.

by Anonymousreply 8212/09/2020

Chicago—Italian beef, dipped, no peppers. Sometimes a beef and sausage if I’m feeling piggy.

by Anonymousreply 8312/09/2020

Agree r11. The Reuben is the king of sandwiches, though I actually have come to normally order the Rachel. Swapping the pastrami out for turkey makes it less heavy.

by Anonymousreply 8412/09/2020

[quote]Isn't a Rachel made with turkey instead of corned beef?

Depends. I now see a lot of recipes that specify turkey when I google, including one from a Boston deli owner on Martha's old show, but where I live, Pittsburgh, the last Jewish deli in town offers it with either turkey, pastrami, or corned beef. I've always thought of it, I suppose, as a Reuben with cole slaw, which I love, instead of sauerkraut, which I don't love.

My go-to for all things deli, Eppes Essen in Livingston, NJ, doesn't list a sandwich called the Rachel (or the Reuben).

by Anonymousreply 8512/09/2020

R32 Yes! Another indulgent classic. Make mine on garlic toast please.

by Anonymousreply 8612/10/2020

r85 Ever been to Harold's Deli in Edison, NJ? Harold used to run the Carnegie Deli in NYC, IIRC. The place is amazing, everything is over-sized and very good. Best to go with a few friends, just to see their reactions as the HUGE plates of food go by.

by Anonymousreply 8712/10/2020

Hi, Bronzie. No, I haven't been to Harold's, but I hear it's every bit as terrific as you claim. I have a friend who lives in Philly—Wyndmoor, I believe—and he loves it, too.

by Anonymousreply 8812/10/2020

r88 A bunch of us used to go every year because there was a big quilt show at the nearby Radisson Hotel(haven't been in many years though) All I can say is: go hungry, be prepared to take home a BIG doggie bag and the waitresses are a lot of fun(very used to dealing with first-timers)

Es gezunterheyt!

by Anonymousreply 8912/10/2020

I just made an awesome breakfast-for-dinner roll and I had to tell you all about it. I'm in the greatest mood.

Olive oil fried egg whites (I'm intolerant to yolks), fried onions, crispy microwaved bacon, spinach steamed with soy, an American cheese slice, a juicy slice of tomato and a swirl of Sweet Baby Ray's BBQ sauce on a fresh, soft bap.

Enjoyed with a cup of coffee, a mimosa and a Greek yoghurt.


by Anonymousreply 9012/11/2020

H.E.B. has the most wonderful spiral ham with brown sugar spiced glaze (it has molasses, brown sugar, cloves and a hint of cinnamon). Yesterday I panned fried the ham and an egg and had that on a toasted bagel with cheddar cheese for breakfast. The sweet glaze on the ham caramelized and really put it over the top. Superb.

Offsite Link
by Anonymousreply 9112/11/2020


by Anonymousreply 9212/11/2020

I miss ham. I gave up pork about 5 years ago and I of course thought I'd miss bacon. And I do miss bacon. But I miss ham more. Fried ham and eggs especially.

by Anonymousreply 9312/14/2020

A great Reuben beats any sandwich any day.

Offsite Link
by Anonymousreply 9412/14/2020

The best egg salad sandwiches I ever had was at afternoon tea in the Mandarin Oriental in Kuala Lumpur about 18 years ago.

by Anonymousreply 9512/14/2020

Best sandwich is turkey, cranberry and brie. Hands down.

Offsite Link
by Anonymousreply 9612/14/2020

Tuna melt on rye that has been buttered on both sides and is hot. Most Jewish delis have great tuna melts.

by Anonymousreply 9712/14/2020

R1 ... is that you Katie? I haven’t run across too many people who hate tomatoes like that....

R2 is that blond woman in that movie where she fakes an orgasm for the Jew in a deli, says she isn’t high maintenance, but is totally maintenance, and somehow hooks up Princess Leia with that cute-ish schmuck from “City Slickers.” Oy vey!

and what are your fucking morals where eating bacon is NOT okay, but deep frying he bosom of a different animal is just fine by your incurious (and probably huuuuuge) ass?

by Anonymousreply 9812/14/2020

R93 I really feel for you. It is such a good combo.

by Anonymousreply 9912/17/2020

Montreal smoked meat

by Anonymousreply 10012/17/2020

Jussie swears by this sammich as the perfect appetite relief and the ultimate weapon to fight back against roving Chicago Trump supporters on the deserted arctic streets of Chicago..

Offsite Link
by Anonymousreply 10112/17/2020

Re r64 - how do you “zest” garlic?

by Anonymousreply 10212/17/2020

Muffalettas and Po'Boys. I miss New Orleans.

by Anonymousreply 10312/18/2020

Really, bitches? Suddenly all y'all are hoity-toity food connoisseurs? You didnt mind wolfing me down in dark parking lot last night, my tangy sauce dripping all over your face when you tossed the evidence out the window as your sped away. You'll be back. And I'll be take you back, every time.

by Anonymousreply 10412/18/2020

A classic french dip made with slow cooked roast beef never cold cuts. With a Bloody Mary on the side.

by Anonymousreply 10512/20/2020

What is are "Bacon butties?" I am afraid to google that.

And are loose meat sandwiches real? I that was something they made up on Roseanne.

by Anonymousreply 10612/20/2020

r106A bacon butty is just a sandwich roll(split) or two slices of bread, buttered, piled up with cooked bacon. Some people like to put Worcestershire sauce on it. I like mine neat.

I like loose meat sandwiches. Just fry up some ground beef and sliced onion, smashing and cooking the beef until it becomes crumbles, S&P to taste.. Scoop some of this mixture onto hamburger buns. Doesn't need a thing, good as it is.

by Anonymousreply 10712/20/2020

Japanese sandwiches, leave it to the Japanese to make it about visual presentation as much as taste. They have some good places in LA. But I prefer homestyle Japanese sandwiches.

Before I became plant-based, my favorite sandwich growing up was pork or chicken katsu sandwich. Basically a Japanese style sandwich that my grandma and mom used to make for me. Pullman white bread (Japanese style with roux method) sliced regular or thick, I prefer regular. De-boned pork chop or chicken thigh/ breast pounded into thin, sandwich size patties that are marinated overnight in mirin, ginger, garlic, soy sauce, then coated with panko and fried to golden brown. Spread fresh bread slices with Kewpie mayonnaise or tonkatsu sauce or both. The ingredient that makes the sandwich IMO is the cabbage, it has to be very finely grated like how they do in Japan.

Offsite Link
by Anonymousreply 10812/21/2020

^^^meant to say finely shredded cabbage, not grated. Finely shredded cabbage is so ubiquitous in Japan that you can buy them cheaply at convenience stores like 7-11 and Lawson. Here you can’t find ready to use cabbage that finely shredded so it’s better to use mandolin or if you have fantastic knife skills then go for it.

Offsite Link
by Anonymousreply 10912/21/2020

That looks delicious R109.

by Anonymousreply 11012/21/2020

R107 No-one has ever put Worcestershire Sauce on a bacon butty.

It's either ketchup or brown sauce and that is the law. A 'butty' is a sandwich, not a roll. And what people call a bacon roll varies hugely by the area you're from in the UK and is a whole other exhausting topic.

by Anonymousreply 11112/21/2020

How about a Scotch egg R111? I became intrigued by them when Olivia Colman ate one on Broadchurch. Then this old Irish lady at work made them one morning for breakfast and everyone said they were disgusting, the sausage and egg were half cooked. Are they as common as a bacon roll (butty or whatever) and are they good when prepared correctly?

Offsite Link
by Anonymousreply 11212/21/2020

Anthony Bourdain had a favorite egg salad sandwich, one from Japanese convenience store chain Lawson. I’ve eaten it and it is damn good indeed. I haven’t tried the recipe on the linked blog but it attempts to recreate it. The ingredients are simple but it’s the way the eggs are prepared and cooked. The Lawson egg salad sandwich I had a texture that’s hard to describe, eggs were smooth, rich, and creamy not rubbery at all. The yolks were dark yellow/ orange unlike the crappy eggs we have here that are pale yellow and flavorless.

Offsite Link
by Anonymousreply 11312/21/2020

R112 I've never heard of a Scotch Egg being eaten for breakfast. They're more of a snack item. A good scotch egg will still have a soft yolk, though they have to be cooked fresh.

Mostly they're found in the chiller cabinets of supermarkets or petrol stations for a snack on the go, or are associated with picnics. Recently "gourmet" scotch eggs have popped up in pubs and are usually served with mustard as a bar snack.

by Anonymousreply 11412/21/2020

When there was international work travel, would usually arrive late in a different city/country. In my hotel room, before heading to bed for the next day's long meeting schedule, would order a simple club sandwich.

How well they prepared/presented it, always proved a good barometer of the hotel caliber.

Offsite Link
by Anonymousreply 11512/21/2020

[quote] Re [R64] - how do you “zest” garlic?

R102, you use the finest Microplane grater & grate the garlic. (Same plane can be used to zest lemons.)

by Anonymousreply 11612/21/2020

R116 so you meant 'grate'?

by Anonymousreply 11712/21/2020

R117, I'm not the poster who used the word "zest," upthread. I just guessed at what that poster meant when saying to "zest garlic." For lemons, the word "zest" is normal even though you are, technically, "grating" the outermost, yellow part of the lemon skin / peel.

by Anonymousreply 11812/21/2020

R118 you're 'zesting' a lemon because you're removing the zest. Garlic doesn't have a zest. You might use a zester to grate a clove of garlic, but you're not zesting it.

This is the most important issue for our time.

by Anonymousreply 11912/21/2020

Pretty sure you grate garlic and zest lemon (peel). A quick google search for zesting garlic had like no relevant results.

by Anonymousreply 12012/21/2020

room service club sandwiches and fries. I always get a caesar salad too. A great meal at any time of the night.

by Anonymousreply 12112/22/2020

R2 = This recipe failed, I fallowed it to the letter except for the fallowing 20 changes....

Fraus posting on

by Anonymousreply 12212/22/2020

A Jewish Deli style Pastrami, piled high!

Offsite Link
by Anonymousreply 12312/22/2020

I like an occasional sandwich. My favorites are Ban Mi, Reuben (either corned beef or pastrami), BLT, and tuna, egg or chicken salad. And once in a while for nostalgia, a PBJ with chips, a cold glass of milk and a chocolate chip cookie.

by Anonymousreply 12412/22/2020

What is in the rye that give it that flavor? It's caraway seeds, right?

by Anonymousreply 12512/22/2020

r125 The seeds certainly are a big factor, but others to be considered are:

- How high a percentage of rye flour is used. Varying %'s of rye and wheat give more flavor and a denser loaf.

- Was rye sourdough starter used? Yeasts, as they age, develop all sorts of different flavors and odors.

- The age of the dough. A longer fermentation dough tastes different after baking.

I'm a big caraway fan, one of my favorite poundcakes includes caraway seeds and candied orange peel. Caraway is good with cabbage and in meat stews.

by Anonymousreply 12612/23/2020

Loose meat is good, it's just burger in a different form. Like a cross between a burger and a cheesesteak.

by Anonymousreply 12712/24/2020

r121 I second those choices for room service. Very hard to fuck up a club sandwich and/or a Caesar salad.

by Anonymousreply 12812/24/2020

No one is saying Loose Meat is not good. Its just that many of us thought it was something that a comedian made up.

How is it seasoned? Does it have any typical or distinctive spices or flavor?

by Anonymousreply 12912/24/2020

My favorite is a cold meat loaf sandwich. Second favorite would be egg salad.

by Anonymousreply 13012/24/2020

[quote]No one is saying Loose Meat is not good. Its just that many of us thought it was something that a comedian made up.

Many? Or just you?

I'm very sorry for your stupidity.

by Anonymousreply 13112/24/2020

I worked for an entertainment magazine back in the 90s and when that came up on television it prompted a discussion and the conclusion was that it was made up. Since the magazine covered TV, I thought that the writers knew what they were talking about.

by Anonymousreply 13212/24/2020


by Anonymousreply 13312/25/2020

Adults with toddler tastes are a blight on society.

by Anonymousreply 13412/25/2020

Looks like R134 will not be joining us for hot dogs and mac and cheese....

by Anonymousreply 13512/29/2020

Aqua Teen Hunger Force, Season Two Episode 10, '𝐁𝐫𝐨𝐨𝐝𝐰𝐢𝐜𝐡':

Offsite Link
by Anonymousreply 13612/29/2020

[quote] Very hard to fuck up a club sandwich and/or a Caesar salad.

Actually, it's hard to find an old-style Caesar salad now. At least in the US, the dressing has somehow morphed into something else, with a chicken breast on top of it as well.

by Anonymousreply 13712/29/2020

[quote]I like loose meat sandwiches. Just fry up some ground beef and sliced onion, smashing and cooking the beef until it becomes crumbles, S&P to taste.. Scoop some of this mixture onto hamburger buns. Doesn't need a thing, good as it is.

I don't see how, R107/BronzeAge. Insufficient seasoning; the innate flavor of the ground beef would predominate, making it inedible to me. I can't even handle the odor from it cooking - unless, as a prerequisite to transforming it into something edible, it's seasoned with granulated garlic powder, at the bare minimum.

by Anonymousreply 13812/29/2020

[quote]you use the finest Microplane grater & grate the garlic.

R116, does Sephora grate garlic on her skin?

Asking for Nefretiri; she wants to know.

Offsite Link
by Anonymousreply 13912/29/2020

R2 will kill chickens but refuse bacon because of her "ethical reasons,"

Since she types fat, one assumes the ethics have something to do with cannibalism and pigs.

by Anonymousreply 14012/29/2020

And R93. Why would you give up pork?

by Anonymousreply 14112/29/2020

[quote] I can't even handle the odor from it cooking

Mary! Maybe stick to veggie burgers and nutloaf, hon.

by Anonymousreply 14212/29/2020

R138 Is right. A plain ground beef sandwich flavored only with onion? Gross. And I'm not a vegetarian, nor have I ever eaten nutloaf. These are our only other options R142? And ground beef cooking by itself does not smell good.

by Anonymousreply 14312/30/2020

That R107 ends up with brown sauce when heating up her loose meat somehow seems apt.

And scattifyingly disturbing.

by Anonymousreply 14412/30/2020

I wanna be inside you.

by Anonymousreply 14501/13/2021
Need more help? Click Here.

Yes indeed, we too use "cookies." Don't you just LOVE clicking on these things on every single site you visit? I know we do! You can thank the EU parliament for making everyone in the world click on these pointless things while changing absolutely nothing. If you are interested you can take a look at our privacy/terms or if you just want to see the damn site without all this bureaucratic nonsense, click ACCEPT and we'll set a dreaded cookie to make it go away. Otherwise, you'll just have to find some other site for your pointless bitchery needs.


Become a contributor - post when you want with no ads!