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.
DL: Sandwich Wars
|by Anonymous||reply 145||01/13/2021|
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 Anonymous||reply 1||12/08/2020|
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 Anonymous||reply 2||12/08/2020|
Bacon should be cooked and not "crunchy-crispy",
Should be tender.
|by Anonymous||reply 3||12/08/2020|
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.
|by Anonymous||reply 4||12/08/2020|
White bread, spam and ketchup.
|by Anonymous||reply 5||12/08/2020|
|by Anonymous||reply 6||12/08/2020|
A Croque Monsieur beats every other sandwich on the planet.
|by Anonymous||reply 7||12/08/2020|
I love OP’s sandwich but it would have to be wheat bread. I stopped eating white bread over 22 years ago.
|by Anonymous||reply 8||12/08/2020|
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 Anonymous||reply 9||12/08/2020|
Thick sliced white bread with butter, bacon and brown sauce.
There is no other sandwich.
|by Anonymous||reply 10||12/08/2020|
Reuben with gruyere, German sauerkraut, sourdough rye, and lashings of thousand island dressing for me.
|by Anonymous||reply 11||12/08/2020|
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 Anonymous||reply 12||12/08/2020|
I would love a Reuben right now.
|by Anonymous||reply 13||12/08/2020|
Tell me more about that sauce, R10. Is it gravy or more like an Asian brown sauce?
|by Anonymous||reply 14||12/08/2020|
For me it’s a turkey club.
|by Anonymous||reply 15||12/08/2020|
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 Anonymous||reply 16||12/08/2020|
[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 Anonymous||reply 17||12/08/2020|
R16, what are HP and YR? Hewlett Packard and "The Young and the Restless" don't seem to fit with the context.
|by Anonymous||reply 18||12/08/2020|
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.
|by Anonymous||reply 19||12/08/2020|
For R18 and R14 Try it, you'll like it.
|by Anonymous||reply 20||12/08/2020|
R3 Team crunchy-crispy here
|by Anonymous||reply 21||12/08/2020|
Is HR Sauce anything like Heinz 57?
|by Anonymous||reply 22||12/08/2020|
R22 Same vinegar, but different flavour.
|by Anonymous||reply 23||12/08/2020|
Egg salad on whole wheat toast at Eisenberg's Sandwich Shop. Pickle on the side.
|by Anonymous||reply 24||12/08/2020|
Nothing tops a warm Merde sandwich .
|by Anonymous||reply 25||12/08/2020|
Grilled Spam and fresh tomato on toasted sourdough. Yummy.
|by Anonymous||reply 26||12/08/2020|
A really good pastrami is hard to beat.
|by Anonymous||reply 27||12/08/2020|
The problem with a BLT is mayonnaise. Any sandwich containing that is about as welcome as Bryan Singer at a Boy Scout camp.
|by Anonymous||reply 28||12/08/2020|
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 Anonymous||reply 29||12/08/2020|
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 Anonymous||reply 30||12/08/2020|
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 Anonymous||reply 31||12/08/2020|
|by Anonymous||reply 32||12/08/2020|
Mayonnaise haters are permitted to substitute avocado.
|by Anonymous||reply 33||12/08/2020|
Avocado and soggy tomato ruin almost any sandwich.
|by Anonymous||reply 34||12/08/2020|
Eggplant parm !
|by Anonymous||reply 35||12/08/2020|
How is chicken breast more ethical than bacon R2??
|by Anonymous||reply 36||12/08/2020|
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.
|by Anonymous||reply 37||12/08/2020|
It's pretty hard to beat a good chicken salad croissant though.
|by Anonymous||reply 38||12/08/2020|
I prefer fresh asparagus on my open faced
|by Anonymous||reply 39||12/08/2020|
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.
|by Anonymous||reply 40||12/08/2020|
Lately, my favorite sandwich has been a lemon grass tofu sandwich, pickled vegetables (carrot & radish), cilantro, sriracha sauce, on a roll.
|by Anonymous||reply 41||12/08/2020|
[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 Anonymous||reply 42||12/08/2020|
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 Anonymous||reply 43||12/08/2020|
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 Anonymous||reply 44||12/08/2020|
Cuban sandwich. Me between Juan and Carlos.
Plenty of meat, buns and mayo.
|by Anonymous||reply 45||12/08/2020|
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 Anonymous||reply 46||12/08/2020|
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 Anonymous||reply 47||12/08/2020|
Also, garlic powder added to the mayo of a BLT is great.
|by Anonymous||reply 48||12/08/2020|
What is wrong with you??????
|by Anonymous||reply 49||12/08/2020|
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 Anonymous||reply 50||12/08/2020|
This thread really did draw out the fussy cunts. Almost like every post gets a big fat double decker toasted serving of MARY!!!
|by Anonymous||reply 51||12/08/2020|
Nobody’s mentioned me?
|by Anonymous||reply 52||12/08/2020|
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 Anonymous||reply 53||12/08/2020|
R11 - OMG yes.
|by Anonymous||reply 54||12/08/2020|
Grilled ham and cheese
|by Anonymous||reply 55||12/08/2020|
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 Anonymous||reply 56||12/08/2020|
[quote] BLT on white bread
You barbarian OP, it has to be on toast.
|by Anonymous||reply 57||12/08/2020|
r2 - that sounds disgusting.
|by Anonymous||reply 58||12/08/2020|
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 Anonymous||reply 59||12/08/2020|
[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 Anonymous||reply 60||12/08/2020|
You can add some finely chopped green onions to your mayo. Then put that green onion mayo on your BLT. Tastes amazing!
|by Anonymous||reply 61||12/08/2020|
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 Anonymous||reply 62||12/08/2020|
|by Anonymous||reply 63||12/08/2020|
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
2 to 3 tablespoons hot honey
|by Anonymous||reply 64||12/08/2020|
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 Anonymous||reply 65||12/08/2020|
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 Anonymous||reply 66||12/08/2020|
I'm down with a big beefy charbroiled hamburger sandwich, with a french fried potatoes garnish.
|by Anonymous||reply 67||12/08/2020|
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!
|by Anonymous||reply 68||12/08/2020|
Simple. Open-faced turkey sandwich smothered in gravy. Over rye if you're feeling adventurous.
|by Anonymous||reply 69||12/08/2020|
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 Anonymous||reply 70||12/08/2020|
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 Anonymous||reply 71||12/09/2020|
Some fancy version of ham and cheese for me but I prefer sandwiches that are not oversized. Something easy to bite.
|by Anonymous||reply 72||12/09/2020|
I bought HP Sauce because of this thread. I'm a sheep!
|by Anonymous||reply 73||12/09/2020|
Croque Monsiuers are a lot of work.
|by Anonymous||reply 74||12/09/2020|
R53 is TRIGGERED.
|by Anonymous||reply 75||12/09/2020|
[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 Anonymous||reply 76||12/09/2020|
Grilled chicken, prosciutto, fresh mozzarella, tomato and either pesto or balsamic dressing on ciabatta.
|by Anonymous||reply 77||12/09/2020|
Let's not forget the grilled cheese and bacon on sourdough. I had my first one at Attman's Deli in Baltimore. A revelation!
|by Anonymous||reply 78||12/09/2020|
R76 Isn't a Rachel made with turkey instead of corned beef?
|by Anonymous||reply 79||12/09/2020|
For me, it will always be this: turkey, tomato, bacon, avocado on warmed (but not toasted) sourdough bread.....
|by Anonymous||reply 80||12/09/2020|
[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 Anonymous||reply 81||12/09/2020|
OP, you are 100% correct. A well made BLT is the king of sandwiches.
|by Anonymous||reply 82||12/09/2020|
Chicago—Italian beef, dipped, no peppers. Sometimes a beef and sausage if I’m feeling piggy.
|by Anonymous||reply 83||12/09/2020|
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 Anonymous||reply 84||12/09/2020|
[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 Anonymous||reply 85||12/09/2020|
R32 Yes! Another indulgent classic. Make mine on garlic toast please.
|by Anonymous||reply 86||12/10/2020|
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 Anonymous||reply 87||12/10/2020|
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 Anonymous||reply 88||12/10/2020|
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)
|by Anonymous||reply 89||12/10/2020|
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 Anonymous||reply 90||12/11/2020|
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.
|by Anonymous||reply 91||12/11/2020|
|by Anonymous||reply 92||12/11/2020|
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 Anonymous||reply 93||12/14/2020|
A great Reuben beats any sandwich any day.
|by Anonymous||reply 94||12/14/2020|
The best egg salad sandwiches I ever had was at afternoon tea in the Mandarin Oriental in Kuala Lumpur about 18 years ago.
|by Anonymous||reply 95||12/14/2020|
Best sandwich is turkey, cranberry and brie. Hands down.
|by Anonymous||reply 96||12/14/2020|
Tuna melt on rye that has been buttered on both sides and is hot. Most Jewish delis have great tuna melts.
|by Anonymous||reply 97||12/14/2020|
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 Anonymous||reply 98||12/14/2020|
R93 I really feel for you. It is such a good combo.
|by Anonymous||reply 99||12/17/2020|
Montreal smoked meat
|by Anonymous||reply 100||12/17/2020|
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..
|by Anonymous||reply 101||12/17/2020|
Re r64 - how do you “zest” garlic?
|by Anonymous||reply 102||12/17/2020|
Muffalettas and Po'Boys. I miss New Orleans.
|by Anonymous||reply 103||12/18/2020|
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 Anonymous||reply 104||12/18/2020|
A classic french dip made with slow cooked roast beef never cold cuts. With a Bloody Mary on the side.
|by Anonymous||reply 105||12/20/2020|
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 Anonymous||reply 106||12/20/2020|
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 Anonymous||reply 107||12/20/2020|
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.
|by Anonymous||reply 108||12/21/2020|
^^^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.
|by Anonymous||reply 109||12/21/2020|
That looks delicious R109.
|by Anonymous||reply 110||12/21/2020|
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 Anonymous||reply 111||12/21/2020|
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?
|by Anonymous||reply 112||12/21/2020|
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.
|by Anonymous||reply 113||12/21/2020|
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 Anonymous||reply 114||12/21/2020|
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.
|by Anonymous||reply 115||12/21/2020|
[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 Anonymous||reply 116||12/21/2020|
R116 so you meant 'grate'?
|by Anonymous||reply 117||12/21/2020|
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 Anonymous||reply 118||12/21/2020|
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 Anonymous||reply 119||12/21/2020|
Pretty sure you grate garlic and zest lemon (peel). A quick google search for zesting garlic had like no relevant results.
|by Anonymous||reply 120||12/21/2020|
room service club sandwiches and fries. I always get a caesar salad too. A great meal at any time of the night.
|by Anonymous||reply 121||12/22/2020|
R2 = This recipe failed, I fallowed it to the letter except for the fallowing 20 changes....
Fraus posting on Recipe.com
|by Anonymous||reply 122||12/22/2020|
A Jewish Deli style Pastrami, piled high!
|by Anonymous||reply 123||12/22/2020|
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 Anonymous||reply 124||12/22/2020|
What is in the rye that give it that flavor? It's caraway seeds, right?
|by Anonymous||reply 125||12/22/2020|
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 Anonymous||reply 126||12/23/2020|
Loose meat is good, it's just burger in a different form. Like a cross between a burger and a cheesesteak.
|by Anonymous||reply 127||12/24/2020|
r121 I second those choices for room service. Very hard to fuck up a club sandwich and/or a Caesar salad.
|by Anonymous||reply 128||12/24/2020|
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 Anonymous||reply 129||12/24/2020|
My favorite is a cold meat loaf sandwich. Second favorite would be egg salad.
|by Anonymous||reply 130||12/24/2020|
[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 Anonymous||reply 131||12/24/2020|
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 Anonymous||reply 132||12/24/2020|
A SLOPPY JOE IS A LOOSE MEAT SANDWICH, PEOPLE! But with a little sauce.
|by Anonymous||reply 133||12/25/2020|
Adults with toddler tastes are a blight on society.
|by Anonymous||reply 134||12/25/2020|
Looks like R134 will not be joining us for hot dogs and mac and cheese....
|by Anonymous||reply 135||12/29/2020|
Aqua Teen Hunger Force, Season Two Episode 10, '𝐁𝐫𝐨𝐨𝐝𝐰𝐢𝐜𝐡':
|by Anonymous||reply 136||12/29/2020|
[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 Anonymous||reply 137||12/29/2020|
[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 Anonymous||reply 138||12/29/2020|
[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.
|by Anonymous||reply 139||12/29/2020|
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 Anonymous||reply 140||12/29/2020|
And R93. Why would you give up pork?
|by Anonymous||reply 141||12/29/2020|
[quote] I can't even handle the odor from it cooking
Mary! Maybe stick to veggie burgers and nutloaf, hon.
|by Anonymous||reply 142||12/29/2020|
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 Anonymous||reply 143||12/30/2020|
That R107 ends up with brown sauce when heating up her loose meat somehow seems apt.
And scattifyingly disturbing.
|by Anonymous||reply 144||12/30/2020|
I wanna be inside you.
|by Anonymous||reply 145||01/13/2021|