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Fun Stuff => CHATTER => Topic started by: Slick on 17 Mar 2010, 19:41
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So I was going to go on a ramble in the 'what are you eating' thread after reading the words 'ham on rye', but decided instead to see if we can get some more discourse out of this.
Basically, I am a fellow who leaves to bake and loves to eat, and since I spend a lot of time thinking about bread, I also spend a lot of time thinking about my favorite way to eat bread, which is sandwiches. Glorious, beautiful, sandwiches.
And as I spend all this time reflecting on all the wonderful sandwiches I have eaten in my day, I also then wonder, which of these many brave and noble bread-based concertinos is the one, the greatest, that which stands above all else as The Sandwich that I will call upon them to make on my last day before I am hung for the crime of loving life too much and minding no boundary in the quest of perfection. What sandwich should this be? Which sandwich, truly, is the Best Sandwich? I do not know, but before I die, I hope to find out. There are many questions to address.
My long-standing favorite has been turkey & swiss on rye, but lately, I have come to find doubt in it. Is smoked ham not superior to smoked turkey in every regard? Is then, ham & swiss on rye the best sandwich?
Assuming a simple meat sandwich is the subject of discussion, which meat is best? Turkey, ham, sausage? Specialty/regional cuts/preparations? And what goes with it? Cheddar is probably the most useful cheese, but the lovely subtle compliment of swiss, both against a smoked meat and a full and charactered sour rye.
And condiments? Mayonnaise? Mayo is delicious and useful, but does it really belong there? Mustard mustard, which is the best mustard? Spicy or honey? Or how about a delicious kraut? Good lord, an amazing Reuben nearly had me convinced it was the one and only one for me a couple months ago, when it came to me with a side of fries and a pickle.
And pickles! Do you put pickles on your sandwiches, or leave them on the side? Should a side pickle even be a consideration for the best sandwich? A side pickle accentuates a good meal much better than some slices lost in the mess of the sandwich itself. And sliced messy pickles destabilize the whole sandwich! They jeopardize the whole affair, and for what, the convenience of brined cucumber in your bread?
And what about other vegetables? Raw tomatoes, fried tomatoes, raw eggplant, fried eggplant? Fry up some mushrooms and onions, slap them in there? Should the philly cheese steak be included in consideration for best sandwich? Should NHL players be allowed in the olympics?
Life is beautiful. Life is so god-damned beautiful, you know? Think of all the sandwiches you've eaten, and all the sandwiches you've yet to eat. Life is god-damned beautiful, I tell you.
So what's a great sandwich? I've eaten a lot of turkey, swiss, and honey mustard on my yogurt-soured rye bread, and that is a good sandwich. It's a solid, stand-up kind of sandwich. But I sometimes lie awake at night, wondering if I'm really in love with it, or if I just settled for less than I should have because it was safe and available. Some nights, I do not sleep at all.
I need to know. Which sandwich is the bestest sandwich?
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A favourite sandwich of mine is to take the contents of your standard fajita and to create a worthy sandwich on a herb-infused bun (preferably granary but while will do).
Chicken seasoned with chilli pepper and a squeeze of lime, mature cheddar to give it that extra flavour and a slight pungency, a standard tomato salsa (i prefer the other ingredients to add the extra flavour but i'm sure that a lime salsa would go down very well) and soured cream with chive (usually store-bought as i can't really be bothered to make it myself). A bit messy to eat if the salsa and soured cream are not positioned correctly but very tasty.
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sandwich (http://www.kumascorner.com/)
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I must say I am not usually a giant sandwich fan but there was this sandwich at a cafe I used to work. It was situated right on the beach and this was the perfect sandwich to scoff hot or cold with a fresh lemonade and the salty breeze in your face.
Turkish bread lightly grilled
Poached Chicken breast in garlic and lemon
Cream cheese spread thick on the top slice and covered with a generous helping of chopped chives and coriander
Sweet chilli sauce
Rocket
Simple and amazing! I need to make it again.
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For the last couple of days I've been eating sandwiches filled with prosciutto, pecorino, and kalamata olives, on ciabatta rolls.
Basically cured meat and cheese is a champion start to any sandwich.
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I forget what greens are on it, but there's a coffee shop where I live that serves a panini w/ turkey, bacon, red onions, mild pepper jack and chipotle mayo that is just ridiculously good.
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fried egg sandwich on plain wheat bread with lots of butter.
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James, an addition to a sandwich that you forgot is bacon.
I can get down with the turkey on rye, and it is even better with a slice or two of bacon, but I agree that there might be something better out there.
I almost want to say that something with rare roast beef is a pretty good sandwich. The Billy Club at Jimmy Johns is still one of my favorites(it is:Roast beef, ham, provolone, Dijon mustard, lettuce, tomato, & mayo). As for chain food places go, it is pretty fantastic. Another chain sandwich I really like is the Sierra Turkey from St. Louis Bread Company/Panera, which is "smoked turkey breast with chipotle mayonnaise, field greens & red onions on our Asiago Cheese Focaccia."
But yeah. Since I've started making my bread, I've also started seeking out better things to put on it. I've stopped buying pre-sliced cheese, and have started trying different kinds of cheeses. I've also started buying higher quality meats for them as well.
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(http://images.dpchallenge.com/images_challenge/0-999/261/800/Copyrighted_Image_Reuse_Prohibited_108588.jpg)
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I had the best sandwich at Earl's once.
This is it: Grilled Chicken and Baked Brie Ciabatta grilled chicken breast, melted brie, roasted apples, spinach, sweet fig jam, garlic mayonnaise, house baked ciabatta.
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I should really go to that place again.
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My mouth literally watered at the description of that sandwich
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Also, according to Google Fight, turkey on rye wins out over ham on rye, but smoked ham beats smoked turkey.
The interesting part of this is it is taking google searches and telling you which is the most popular. And Ham On Rye is a book, so you'd think it'd be more popular than turkey on rye which is just an all around good sandwich.
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Make rolls of french dough, bake.
Spread roasted garlic on toasted roll, put on some roasted tomatoes, roast beef, bacon, then cheddar, broil, Nom.
Same except switch the garlic for pesto. Double nom
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My favourite sammich is probably one consisting of:
Ciabatta
Mayo, a thin layer on the bottom bread
Cajun Mustard, a more substantial application on the top bread
Avocado, sliced and arranged on the top bread
Fresh tomatoes, half a tomato should be good for the whole sammich, goes on top (under, once the sammich is complete) of the avocado. Remove any seeds or gooey bits
Onion, thinly sliced rings, on top of tomato
Shredded lettuce. Forming a thin bed on top of the mayo
Jamon Serrano (http://en.wikipedia.org/wiki/Jam%C3%B3n_serrano) several slives, this is the main component. Goes on top of lettuce
Gouda, Rather thin slices (but plenty of them), on top of Jamon Serrano. Other good cheeses for this are Edam and Brie.
Grill bottom lightly until the cheese starts to soften then put in the top and let it grill a little more.
Optional: Chorizo
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fuckin
peanut butter jellly
DIIIIIIIIIIICK
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I'm not a big fan of dick in my sandwiches. You could even say I actively oppose it.
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I will once again, probably unwisely, go on record supporting the processed cheese and kit-kat sandwich, the veritable ambrosia of the fucking gods.*
Otherwise I don't really know with sandwiches. Ham and cheese is often a standby for me, and is hard to fuck up with ingredients of sufficient quality. I am pretty partial to a post sunday lunch sandwich of cold beef, a little butter to moisten the bread, and whatever red jelly is currently in stock (crabapple and redcurrant being obvious favourites). Redcurrant jelly also goes pretty well with brie. The brie, redcurrant and lettuce baguette served at the better sort of train station eatery is the only sandwich into which I will admit the presence of extraneous greenery (what is the fucking point?). Mostly, I have not experimented much with more adventurous sandwich making because I cannot afford to buy stuff just to put in sandwiches. The most common sandwich I eat is almost certainly marmite and butter. Which is fine because marmite is fucking awesome.
The fact that I consider mayonnaise to be in the top ten most vile things ever invented by man (slightly better than rape camps, slightly worse than scientology) turns me instantly against most of the sandwiches being discussed in this thread. I have had many frustrating instances of not being able to have a sandwich at, say, a train station, because of the twisted, foul, incomprehensible desire of sandwich manufacturers and purveyors to put mayonnaise in fucking everything. Often I am left with a bargain basement sandwich called 'Just Ham' or similiar, which makes me feel ashamed of myself, like I am a child. A similiar thing happens when I go to Subway and literally all I can create out of what is on offer is a toasted ham and cheese subway, because I do not know what some of the things are and what I do know is revolting on every single level.
*In this take on greek mythology, the milk is, obviously, copious amounts of marijuana.
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Mayonnaise isn't all bad. It's a decent base for a number of types of sauces and it's good with pepper as a light layer to keep a bun from getting soggy with some types of sandwiches. I've never been down with the 2 slices of wonderbread and 2 gallons of mayo crowd at all though. It's like they're afraid of flavor.
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Just the smell of mayonnaise makes me want to vomit. It's such a disgusting thing to look at as well. It's just vinegar and slime. All the sauces derived from it (that I know of) are equally horrible as well.
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I'm not arrogant enough to think you'd like ours any better, but I do rather wonder if this is in part a regional/brand thing. I've heard before that the US tends to be a bit quicker to pasteurize the shit out of everything, after all. I wouldn't be surprised if I'm used to rather milder tasting and super processed examples. I know I've had homemade stuff before that I didn't like at all.
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sandwich (http://www.kumascorner.com/)
Their best stuff is the specials look at this shit look at it (http://www.invisibleoranges.com/2009/10/consuming-impulse-the-pelican-burger/)
(http://invisibleoranges.com/images/detail-pelican-burger1.gif)
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I used to think that kobe ground beef was stupid as hell, and then I got the Hawaiian burger from a local place and I'm pretty certain that it is my favorite burger ever. Kobe beef, with Canadian bacon, grilled pineapple, and swiss cheese, and a teriyaki sauce. http://www.subzerovodkabar.com/ So delicious. Also, uh I guess they are well known for sushi and vodka, but I wouldn't know anything about that.
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This is all good stuff, keep it coming, keep it coming.
How about tuna fish? Immediate reaction is 'how the hell can canned tuna compete with prosciutto?' but take a second and imagine a nice light tuna salad with either some greens or small chunks of apple, put open-face on the perfect piece of white bread (crisp crusts, lovely crum, slightly stretchy but still soft and light), covered with cheddar and broiled. That is such a good sandwich. A tuna melt in the cafe by the river before the tourist season starts in a couple months? Brilliant.
Spread roasted garlic on toasted roll, put on some roasted tomatoes, roast beef, bacon, then cheddar, broil, Nom.
I was unsure if roast beef was going to make it in here. It is really not as exciting as other meats but you're right, it takes way better to garlic (especially roasted garlic) than any other meat that comes to mind, and it manages to hold it's own when placed next to bacon.
Bacon, that is a funny thing. Bacon is delicious, yes, but I don't often put it in a sandwich. Bacon doesn't go as nicely with sauces as I'd wish, and I don't like bacon slices that get pulled right out when you try and take a bite, that's just annoying. I personally think it's essential to chop up the bacon before trying to put it in a sandwich to avoid it jumping ship too soon.
Not to hate too much, because your bacon roast-beef sounds pretty great there, I just haven't made it work as well as I'd like.
Lunchy what are the essential qualities of Turkish bread? I have never heard of Turkish bread before. I need to know what it is.
Which reminds me, vegemite! Vegemite is wonderful with a turkey sandwich. If all you've got is plain white bread, add some vegemite to get that nice rich yeasty flavour that you're missing.
Oh man I love sandwiches.
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Turkish bread is pide.
It's not entirely dissimilar to naan.
Also one time a little while ago I went to my local organic green grocer/cafe just before they shut and I scored some free sandwiches that they hadn't managed to sell that day. They were just roasted vegetable and I thought "man that's gonna be really boring" but they were delicious. Probably because one of the vegetables was red capsicum which when you roast it is like a magic vegetable. Also I think there was some pesto in there, and some of the other vegetables were pumpkin and eggplant/aubergine and I think tomatoes. Oh and zucchini/courgette.
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Pita/pide is an excellent choice when using toppings like roast vegetables, hummus and falafel. Perhaps even throw some nicely seasoned lamb kebab on top. That'd be a pretty good sandwich.
Also, I've been trying to use anchovies more frequently/creatively since a post by Harry ages ago about anchovy mashed potato (which is delicious!) So how about anchovies in a sandwich? A quick search has thrown up this bad boy (http://www.addanegg.com/2008/01/beer-snack-jambon-de-paris-prosciutto.html): Prosciutto, ham, anchovies, roast tomatoes, friend shallots and black olive tapenade. I think I might've found a contender.
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Tomato puree, anchovies, and grated parmesan, on ciabatta, grilled, is delicious. It's like a mini pizza!
(Open sandwich, of course.)
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I hereby decree that you must post a picture of the sandwich you are describing (so i can make believe i am eating it)
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You guys sure like puffy butties.
You want
- Warburtons Toastie or Super Toastie Bread (buttered)
- Lincolnshire Sausages
- Brown Sauce
Optional
- Muffin/Barmcake instead of bread
- Fried egg instead of brown sauce
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That might be the most British post I've ever read on here.
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Question from an American: What the hell is Vegemite?
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Vegemite and marmite are similar spreads produced by Australia and the UK, respectively. They are a by-product of beer making, being concentrated yeast extract. It has a very heavy, yeasty flavour, and is high in vitamins and also maybe some nutrients?
As a Canadian I prefer vegemite to marmite but then I tried vegemite first so that is the standard to me.
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There's a serious lack of grilled sandwich discussion here when those are obviously boss. Earlier this week I made a killer grilled sandwich with aged cheddar, roast beef, wine-soaked shallots, pickles and port-peppercorn bbq sauce. It also makes bacon easier - try this sandwich (http://www.pithyandcleaver.com/?p=425) on for size. And the best part about them is really that they don't particularly require fancy breads, although they're certainly not hampered by them. If you have a Foreman grill they're also super low-effort; if you don't have one, what the hell they're so cheap.
While living on my own I've been finding that sandwiches are a great way to eat on the cheap because you can make a nice big meal for yourself one night and then have about a week's worth of sandwichable leftovers. Later today I might have a sandwich with leftover roast pork, for example, and top it with the applesauce & carmelized onions i made to go with it last night. I also still have some of that cheddar left...
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(http://media.giantbomb.com/uploads/0/1590/925911-06_sandvich_super.jpg)
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In honor of yesterday's holiday, there should be discussion of corned beef as a viable sandwich material (past Reubens, anyway).
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I think I'm going to have to go to one of the sandwich places around here as soon as I can, this topic is making my mouth water. I love the grilled sandwiches some places have, not all sandwiches would be good grilled, but some of them just become even more juicy and delicious.
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Spread roasted garlic on toasted roll, put on some roasted tomatoes, roast beef, bacon, then cheddar, broil, Nom.
I was unsure if roast beef was going to make it in here. It is really not as exciting as other meats but you're right, it takes way better to garlic (especially roasted garlic) than any other meat that comes to mind, and it manages to hold it's own when placed next to bacon.
Bacon, that is a funny thing. Bacon is delicious, yes, but I don't often put it in a sandwich. Bacon doesn't go as nicely with sauces as I'd wish, and I don't like bacon slices that get pulled right out when you try and take a bite, that's just annoying. I personally think it's essential to chop up the bacon before trying to put it in a sandwich to avoid it jumping ship too soon.
Not to hate too much, because your bacon roast-beef sounds pretty great there, I just haven't made it work as well as I'd like.
I combat this by using lardons, it's what we have on the line at work so I just steal a couple off. Also, the thing that really makes this sandwich is the roasted garlic. We did this with sliced steak the other night and once again, roasted garlic made it.
Also, Make Crostini, spread roasted garlic, put on anchovie, parmesan flake. Great little bite.
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By grilled sandwich I take it you mean toasties? My local does a pretty damn nice bacon and stilton toastie, apart from that I'm not really adventurous.
@AlexC: I am fairly sure it's not a regional thing. It's more to do with the fact that anything which distinctly tastes or smells of vinegar at all makes me feel ill. This isn't an allergy thing, I'm perfectly ok with vinegar in, for example, chinese sauces where the flavour is all masked. It's probably related to some childhood trauma or illness, I dunno. But vinegar, mayonnaise, ketchup, salad dressings, any sort of pickle, sushi (with the rice) etc. are all absolutely off limits to me, to the extent where I can find it hard to eat my own food if someone near me is eating, say, a ploughmans lunch.
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I have never been to the other side of the atlantic, so I can't be sure, but it sounds like mayonnaise really does smell different over there. The jar in my fridge doesn't smell at all like vinegar, at least. A little goes a long way, though.
Toastie? I've got no idea, that might be the same sort of thing, stripped of the silly slang.
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Sorry milud, a 'toasted sandwich'.
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Yeah they are the same
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We call them toasties here too.
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Turkey Breast on Wheat Bread. Does me fine everyday, all this fancy shit isn't needed.
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Sandwiches are my ideal foodstuff. My profile picture, for a very very very long time, was:
(http://img.photobucket.com/albums/v330/zeejay_djinn/ULTIMATE_SANDWICH-thumb-450x450.jpg)
... and for good reason!
There are some excellent ideas in here that I am soon to set about making for myself! Although (sadly) my favourite sandwich (my definition of sandwich being any filling layer between two or more layers of bread) wasn't permitted in the last sandwich thread, I'll replicate the recipe here just because whatever this is, even if it doesn't qualify as a sandwich, is delicious.
1. Put some pitta breads in the toaster to warm 'em up and open 'em out.
2. Whilst they're doing, get a big flat pan on high heat on the hob, fill it with red onions (chopped fine); the red and the yellow bell peppers, sliced up, but not the green ones; the big steak tomatoes with the middles taken out (chopped up chunky-style); and some strips of either chicken or beef depending on your preferences that day. If you have a tongue likes spicy things, some jalapeno sections and chilli oil can go in there too.
3. Douse the entire thing with plenty honey, and frazzle that shit til it is glazed the right kind of golden-coloured.
4. Once this looks about done, your pittas will be ready. Rip the tops off, open 'em out, pour your wondergoop from the saucepan into them, serve with a tall glass of ice-cold water.
5. Dee. Fucking. Licious.
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bland deli turkey + perfect bacon
adjust details to suit taste
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Vegetarian sandwiches? Delicious ones? I am far too boring in my sandwich experiments.
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I had the best sandwich at Earl's once.
This is it: Grilled Chicken and Baked Brie Ciabatta grilled chicken breast, melted brie, roasted apples, spinach, sweet fig jam, garlic mayonnaise, house baked ciabatta.
When i worked at earls i consumed more of those than any human being should
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May I echo the sentiments of Harry re: roasted/grilled vegetable sandwiches.
Some pesto, grilled capsicum, eggplant, zucchini, pumpkin/sweet potato... all excellent.
Also may I direct you to one of my favourite blogs, Neverhomemaker (http://www.neverhomemaker.com/2010/01/veggie-behemoth-lover.html), who feature a lot of vegan recipes including the behemoth of a vege sandwich, including sweet potato fries.
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this thread makes my mouth wet
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I don't know why but I want to try a BLT with some soft shell crab
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To make the ideal sandwich, first you have to have a roast dinner. Then the next day you make a leftover sandwich from the roast dinner leftovers. Preferred is lamb w/ roast potato, gravy, mint jelly, or beef w/ roast potato, mustard, gravy.
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I think I'm going to go make a semi-dried tomato, chicken, and cheese sandwich from scratch.
First I must create the universe.
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To make the ideal sandwich, first you have to have a roast dinner. Then the next day you make a leftover sandwich from the roast dinner leftovers. Preferred is lamb w/ roast potato, gravy, mint jelly, or beef w/ roast potato, mustard, gravy.
I already said that!! Jeez.
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Yeah but Nick's is the voice the kids listen to.
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JohnnyC is a sandwich visionary, what can I say.
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JohnnyC is unappreciated in his own time
Anyway this thread needs more Monte Cristo (http://en.wikipedia.org/wiki/Monte_Cristo_sandwich)
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We should, of course, enjoy every sandwich (http://en.wikipedia.org/wiki/Enjoy_every_sandwich).
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Oh hey I was rocking out to Zevon the other day. Didn't even know that tribute thing existed! thanks, sandwich thread.
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JohnnyC is unappreciated in his own time
Anyway this thread needs more Monte Cristo (http://en.wikipedia.org/wiki/Monte_Cristo_sandwich)
This looks like some sort of hungry state fair patron created it.
Alternate name suggested by an episode of Kitchen Nightmares: The Monte Crisco sandiwch.
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Right now I am amusing myself with thoughts of the Count of Monte Cristo tucking into a nice Sandwich of Monte Cristo. I mean even revenge has its down-time and scheduled meal breaks.
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Man how many times have I said that you can't adequately revenge yourself upon someone on an empty stomach?
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Six.
Six times is the answer to that rhetorical question.
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Damn you, I'm now stuck chuckling at the thought of Napoleon scarfing down napoleons.
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Dudes seriously David Dovey is right. Have you ever tried a Monte Christo? Thing is dough-encrusted orgasm. I have willingly gone to Greeley, Colorado to eat Monte Christos and Greeley is right on top of the mouth of hell. Also: Jamaican jerk cheese steak.
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Is it called the Monte Cristo because it waits in the darkest reaches of your body for twenty years then comes back and kills you?
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Also because it's not what it claims to be.
It's actually just a tuna sub you bought at the supermarket when you were drunk and then forgot about til the next day.
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Reuben. King of sandwiches. Corned beef, saurkraut, swiss cheese, creole dijon, thousand island dressing, mmmmmmmmmm
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Okay. All right. Everyone stop.
Are there any sandwiches that don't share a name with a famous person or character??
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It's that or name it after it's ingredients.
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"I'll have a bacon, lettuce, and Napoleon, please."
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scanwiches (http://scanwiches.com/)
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I have never wanted to marry a website so much
(what is he scanning them with?)
EDIT: My Google-fu is strong (http://gizmodo.com/5172641/the-genius-behind-scanwichescoms-juicy-sandwich-porn)
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Hmm, a good wholewheat bread, fruit chutney , chunky organic peanut putter (no salt or sugar, hard to find here) possibly picked onions and maybe a slice of ham if its decent stuff.
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scanwiches (http://scanwiches.com/)
oh man there was that sandwich with ice cream and pumpkin pie and graham crackers
crazy
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That site almost made me feel sick!
I think maybe we're not being meta enough with this shit.
Like maybe the best sandwich is just a sandwich you really like, but you're eating it on the goddamn moon.
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Maybe the best sandwich is the sandwich of fulfillment that comes from accepting Christ as your Lord and Savior.
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JohnnyC is unappreciated in his own time
Anyway this thread needs more Monte Cristo (http://en.wikipedia.org/wiki/Monte_Cristo_sandwich)
Oh man how did I forget Monte Cristos.
The New Mexican variant involves a whole green chile, thick turkey breast, and layers of ham and swiss.
So deadly.
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That site almost made me feel sick!
I think maybe we're not being meta enough with this shit.
Like maybe the best sandwich is just a sandwich you really like, but you're eating it on the goddamn moon.
Maybe the best sandwich is one that doesn't cause you to asphyxiate while eating it because you decided to go have a picnic on the moon.
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Obviously you are in a moonbase, maybe all shielded from radiation but there's a big quartz window and you watch the earth rise whilst you eat your sandwich and maybe listen to some nice music.
Then moon blowjobs.
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Why wait?
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It is either the Reuben or the Cuban.
I am completely uninterested in any other faggotry that may be taking place in this thread, those are the answers.
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Today, I made an asiago cheese focaccia. After cooling for a bit, I had a salami sandwich on the bread.
I've come to the decision that really the bread needs to be fresh baked, and that is all that is really required for the best sandwich.
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Do jaffles count?
Technically they're sammiches, after all.
They're just sammiches what have undergone a process.
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What is a jaffle I do not know what a jaffle is you need to a) describe a jaffle based on obvious macroscopic qualities and the essential elements, macro or minor b) argue why a jaffle makes the best sandwich c) make me a milkshake I am thirsty and they are delicious.
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Has anyone mentioned poboys yet? Those are damn fine sandwiches, and by damn fine I mean they are very large and often delicious
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Jimmy Slicko, a jaffle is basically just a funny name for a toasted sandwich.
Well technically it's a toasted sandwich made in a jaffle-maker (which is a lot like a waffle machine) which presses the sandwich together so that the two sliced of bread fuse, forming a toasted bread pocket with your choice of filling inside it.
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It is either the Reuben or the Cuban.
I am completely uninterested in any other faggotry that may be taking place in this thread, those are the answers.
You are the sandwich fascist.
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I made a Monte Cristo with thick-cut bacon and fresh mozz this morning. It fucking owned. First meal not out of a box I'd eaten in three days.
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Just had a roast beef sandwich with homemade blue cheese horseradish sauce. Delicious.
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Vegetarian sandwiches? Delicious ones? I am far too boring in my sandwich experiments.
Hummous and falafel is my preferred option. Make a sauce using some ketchup, chilli and mint sauce then add some lettuce, cucumber and strips of fresh pepper and use a baguette. That's all window dressing really though, the important thing is hummous and falafel. You can mess about on top all you like but that combo is almost impossible to screw up. I'm also a fan of Redwood Lincolnshire style sausages with some mashed avocado, lettuce, cucumber and tomato. Or just getting whatever salad fixings I have and sticking them in bread with a good amount of a nice dressing.
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I have a friend who once went a three weeks eating only the same sandwich for every meal. She was in a competition with a friend to eat only one dish and to see who could go longer; he opted for barbecue chicken pizza, she did tomato, cucumber, spinach, mushrrom, and cheese, I think, on basic bread.
She made me one of the sandwiches for lunch one day and it was pretty good. Nothing amazing, but it had all the things you need in food and it wasn't the kind of thing you'd get terribly sick of.
I am presently prepping some things for what I hope will be an excellent sandwich tomorrow. It is just a shame I can not find any goddamn rye flour from a reliable source in this town. Sobey's has buckwheat and rice and bulgar, but no rye. The health-place stocks organic things, but their cornmeal was rancid and they only have light rye flour so I am not going back there.
Still, I will make some good whole wheat bread for it at least.
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I made a focaccia with gouda on top yesterday, it is tasty. And then I bought $13/lb roast beef, and some other nice cheese, and this german mustard, and some romaine. It was a fine sandwich.
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(http://lh3.ggpht.com/_AwitXNKw8nY/S7Ex_zhea1I/AAAAAAAAACg/PODzDcu3Itw/s640/hair%20078.jpg)
(http://lh3.ggpht.com/_AwitXNKw8nY/S7EyAejky3I/AAAAAAAAACk/KG1-1Xv92K8/s640/hair%20079.jpg)
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(p.s that is homemade bread. Fresh homemade bread.)
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I like the look of the crumb on that bread.
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delicious sandwich pictures
That lettuce looks so deliciously crisp. It's a little difficult for me to make peace with the fact that I will never get to eat that sandwich because it is no longer extant.
Fuck, I'm hungry.
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I like the look of the crumb on that bread.
Thanks, James!
That lettuce looks so deliciously crisp. It's a little difficult for me to make peace with the fact that I will never get to eat that sandwich because it is no longer extant.
Fuck, I'm hungry.
It was fantastic.
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Depending on circumstances:
Smoked Beef Brisket on rye with swiss cheese and mustard (preferably made at Nate's Deli here in Ottawa):
Shredded pork on kaiser;
Homemade burger with bluecheese, horseradish and dijon mustard. Mushrooms are an optional extra; or
peanut butter.
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Yesterday I roasted red peppers and fried up some mushrooms and onions. I marinated those in oil & balsamic vinegar plus chopped parsley and crushed hot peppers, and then I started a sponge for my bread that I made today. No rye flour, but it was an overnight fermented buttermilk sponge so it was pretty good and smells great (a sponge is in it's simplest form water yeast and flour, which is nicer for yeast to take off in, and it's more convenient for aging overnight as it doesn't run the risk of rising so much that the yeast pushes all the food away from it).
On the bread went a small amount of mayo & mustard, sliced cheddar, shaved ham, and then both open-faced sandwiches were topped with the marinated veg.
(http://i37.photobucket.com/albums/e66/jgcrawfo/sammsammich/sandwoflash.png)
(http://i37.photobucket.com/albums/e66/jgcrawfo/sammsammich/sandwflash.png)
It was pretty tasty! Peppers and onions were boss. Best sandwich: probably not.
Thoughts for next time: crush some mustard seed, add to the marinate, scrap the mustard on the bread. Also, the mushroom flavour was mostly lost beneath the balsamic vinegar, though the texture was nice.
Would it benefit from being on rye? Maybe. Probably.
Would there be a better cheese than cheddar? Swiss goes well with ham, but I think the gentle flavour of swiss would get lost beneath the balsamic.
Closed face? Definitely not. Those marinated veg look too good mounded up on top to hide them. I think the proportions of everything were right on where they should be.
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Yess, finally someone outside of Scandinavia who doesn't think open faced sandwiches are a felony. Personally I think there's too much bread on a regular sandwich, unless you put so much stuff in it that it becomes hard to gape over it it, and then there's just too much of everything. Those look absolutely delicious!
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If you make a bread-only sandwich would you use two or three pieces of bread?
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Is anybody interested in joining a sandwich club? It could be like a book club except we would each post our favorite sandwich recipe and then once every week or two we could eat a sandwich and discuss?
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(http://www.realbakingwithrose.com/wheat_bread_slice-thumb.JPG)
Open-faced bread sandwich.
Is anybody interested in joining a sandwich club? It could be like a book club except we would each post our favorite sandwich recipe and then once every week or two we could eat a sandwich and discuss?
Yes.
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Yesterday I roasted red peppers and fried up some mushrooms and onions etc...
Obviously I haven't tasted it but even that seems like a bit much? Like I would probably eliminate either the ham or the cheese (but not both) and I'm not too sure how balsamic would interact with everything else there but it seems like it would be really overpowering no matter what, especially with mustard in there as well (what type of mustard was it? I think wholegrain would be amazing here). I think I'd just use a good quality olive oil and scrap the balsamic, get some wholegrain mustard in there (not sure about keeping the mayo, probably would), and swap the cheese out for swiss or something else milder and let the taste of the mushrooms + chilis really come through.
OK so now I'm really fucking hungry and I've got pretty much none of these ingredients on hand shiiit
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So a pepper and a half plus an onion and a half cup (before cooking) mushrooms got maybe a tablespoon or two each of olive oil and balsamic vingear. It was a strong flavour but not too strong.
The mustard was a fairly basic mustard. Not heinz, it was fancy and imported from germany, but it was just yellow mustard.
I think, after further thought, the swiss might have been better choice. I can only afford one brick of cheese at a time, though, so I will eat up the cheddar and next week will be swiss cheese week.
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Vegetarian sandwiches? Delicious ones? I am far too boring in my sandwich experiments.
Sorry to pull back to this, but I've found that variations of grilled cheese can serve perfectly for meatless situations. Toasted sourdough with some melted provolone? Top that off with some spicy mustard, juicy tomato and onion and you have a perfect not-too-heavy late night snack.
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Guys, today I had this sandwich.
(http://farm3.static.flickr.com/2042/2291450878_b2dd867e84.jpg)
hurray for the postcolonial proliferation of colonial cuisine
Bánh mì đặc biệt (http://en.wikipedia.org/wiki/Bánh_mì) is delicious and I paid 2.50 for it in the front of a Vietnamese restaurant
basically a pretty good day
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What is a jaffle I do not know what a jaffle is you need to a) describe a jaffle based on obvious macroscopic qualities and the essential elements, macro or minor b) argue why a jaffle makes the best sandwich c) make me a milkshake I am thirsty and they are delicious.
A jaffle is spiritually derived from the concept of the toasted sandwich (much in the same way that Christianity is spiritually derived from Judaism). However, the jaffle has certain messianic qualities that make it the Sandwich of God.
(http://img.photobucket.com/albums/v726/blackeyeddog/1105open.jpg)
From the crunchy outer bits to the awesomely succulent filling, the jaffle is King. It's like the Elvis of sandwiches, without the dying on the loo.
You can buy electric jaffle makers, but the only true way to make a jaffle is on the stove, or in a fire with a jaffle iron.
This is my favourite jaffle:
Zee bread (doesn't really matter what type, but steer clear of one of the ones with all the bits of grains in them)
Zee butter (for the outside of the bread)
A few sun-dried tomatoes
Some salami (I prefer pepperoni)
A gherkin or two
Cheese (I tend to use mozzarella)
Chop the shit out of what you want in the filling and fill that bastard to bursting. If it's not hard to close the iron, you're not doing it right.
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So basically you are saying that you have answered WWJE?
(What Would Jesus Eat?)
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The Best Sandwich is the Body Bag from Hoagie Haven in Princeton, NJ. It is an Italian hoagie topped with a cheesesteak, fried eggs, bacon, and hashbrowns on a loaf of Italian bread. Of course their quadruple bacon cheeseburger with four fried eggs isn't too shabby either.
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What's an italian hoagie? is this the bread? I can't work this out.
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As far as I know the contents of an Italian sub/hoagie/grinder are salami (typically genoa, but it varies), capicola, tomato, lettuce, provolone and italian dressing/some manner of oil, vinegar and "Italian" spices. I think he's saying all of the listed contents of the Body Bag are in addition to an Italian hoagie/sub/grinder. At least, the point of it seems to be excess.
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It sounds like it has a bit too much going on to really qualify for best. At a certain point you usually need to step back and let some ingredients shine. I guess I could be wrong though.
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yeah a nice simple sandwich is usually best, i'd say at most you want five or six ingredients including the bread itself.
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I used to be in the "Stuff it full of ingredients!" camp when it came to just about everything back in junior high school, but that was before I had to do graduation requirement "volunteer" work at a local hospice. Every couple of weeks a few nuns would come in with some ridiculously simple food that was completely amazing. They had soups that were almost utterly transparent and barely even had much of a smell to them but were still savory like whoa. Ended up changing how I looked at food quite a bit.
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What's an italian hoagie? is this the bread? I can't work this out.
I assume so. A hoagie roll is a kind of bread, I guess Italian hoagie is a kind of hoagie roll? It seems like all of that on top of the recipe De_El mentioned would be just too much.
I'm a fan of keeping it simple, myself. Bread, mustard, mayonnaise, meat, cheese, maybe lettuce. Sometimes more than one kind of meat does work well, though. And hot sandwiches are much better than they have any right to be.
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I want to do a Sandwich club. That sounds amazing. Esp. as you'd get variations on each one, say somebody can't get the right sort of bread or whatever, so it would be interesting.
Also I'm starting a diet type thing, so it would be my food porn treat.
There is a sandwich shop in Leeds which makes sandwiches so tasty they are like teamster sandwich day sandwhiches. People who don't live in Leeds & have only been there once talk about how great they are.
Ummmmm, Slips, how I miss you when I'm hungover...
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Ok I'm spearheading the Sandwich Club Initiative.
Here's the first assignment (http://whatscookingamerica.net/Sandwich/CubanSandwich.htm).
Should be easy enough to prepare. Let's everybody try it and discuss. If you're a real man you'll make it with cabbage.
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This may not be the best sandwich, but it was pretty good.
(http://3.bp.blogspot.com/_VTqPIDdA2ms/S8XhvQC2aII/AAAAAAAAAAk/VvYiEXnaPoA/s1600/2_sandwich_mozz.jpg)
That was today's lunch. Mmm. The bit that looks like chicken is in fact mushroom.
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Add some bocconcini and more tomato and that would be like the best sandwich ever.
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Seeing this topic makes me wish for a sandwich. Unfortunately, I do not have any bread and I do not feel like walking to the store to buy a loaf for a single sammich.
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I think they should makel half-sized loaves for bachelors who can not eat a whole loaf of bread before it goes mouldy or stale. At the moment I am relying on defrosting half a loaf at a time.
If this is actually done somewhere in the developed world (i.e; not Australia) then disregard
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They do! At Coles! Nowhere else though.
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In the UK, small (400g vs 800g) loaves are a routine alternative. It's not hard to find packeted bread sold as half of a large loaf, too.
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The solution is to bake your own bread. When that loaf is fresh out of the oven you'll eat half of it on the spot, guaranteed.
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Some of us actually work Real Jobs, Harry.
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I keep having this problem, because the only way to get a smaller loaf is to get a loaf with smaller slices as well as fewer. You would think that since there is only one supermarket in walking distance of the town centre (and a tiny one at that), they would have cottoned onto the fact that 80% of their custom is students and therefore sell one-person sized things, but nope: you have to buy 1kg of spinach if you want any spinach at all.
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Some of us actually work Real Jobs, Harry.
yeah five minutes is a pretty long time
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Yo losers, freeze your bread.
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Dovey you bake bread on a Sunday. You shape your whole day around the requirements of the bread. You knead the dough and then while it's rising you go out for coffee. Then you go back home and knock it back and knead it some more and shape it and then when it's rising again you go out and hang out with friends for a while. Then you come home and you turn on your oven and you wait for it to get up to heat and then you bake the bread and have a cup of tea while it's baking. Then you take it out of the oven and you eat more than is feasible because it's oven-fresh bread. Then you take the two extra loaves that you baked around to your neighbours, and your neighbours love you forever because holy shit it's oven-fresh bread.
This does not sound like a good way to spend a Sunday but trust me, it is. It is the Best Way.
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Oh goodness.
I want to bake a bread.
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Possibly the best way to spend a lazy Sunday afternoon is enjoying fresh, self-made bread with lightly salted butter on it that has been melted by the warmth still in the slice.
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I keep having this problem, because the only way to get a smaller loaf is to get a loaf with smaller slices as well as fewer.
Get a small uncut loaf, and slice it lengthways to get a larger slice; or one of those rather flat French-style loaves, and cut it horizontally.
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Hmm those aren't bad ideas (but I like having pre-sliced bread!).
And Yayniall, in my kitchen which is used by 17 people, there are three fridges of a standard worktop size. Of those three, one has a small freezer compartment (perhaps twenty centimetres high, twenty deep and forty wide). There is categorically not space.
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don't have time to knead or really do all that much? ka-pow (http://www.nytimes.com/2006/11/08/dining/081mrex.html). motherfucker even has a recipe book about this shit
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Yesterday I roasted red peppers and fried up some mushrooms and onions etc...
Obviously I haven't tasted it but even that seems like a bit much? Like I would probably eliminate either the ham or the cheese (but not both) and I'm not too sure how balsamic would interact with everything else there but it seems like it would be really overpowering no matter what, especially with mustard in there as well (what type of mustard was it? I think wholegrain would be amazing here). I think I'd just use a good quality olive oil and scrap the balsamic, get some wholegrain mustard in there (not sure about keeping the mayo, probably would), and swap the cheese out for swiss or something else milder and let the taste of the mushrooms + chilis really come through.
OK so now I'm really fucking hungry and I've got pretty much none of these ingredients on hand shiiit
I made basically this sandwich today! I sauteed some onions+mushrooms+tomato in olive oil with garlic+oregano then ever-so-lightly toasted a turkish roll, spread some wholegrain mustard on that bitch, rocket leaves, japanese mayo, semi-dried tomatoes then the vegetables and some feta cheese. Nearly perfect, just needed less mustard and feta as they dominated the sammich, and probably more garlic because i flippin' love garlic.
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i flippin' love garlic.
Sorry to bring another food thread down to an argument about language but I've seen you (and others) saying this a lot and it's really starting to bug me. If you mean "fuck" say "fuck". I understand the urge to swear less but if you want to swear less just leave the word out of the sentence, replacing it with other words just makes you sound like a small child.
Just thinking out loud.
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I don't flippin' care about what you think.
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Jimmy (and I think should be obvious from my other posts) I have absolutely no problem whatsoever with profanity and never had I made a concerted effort to generally swear less (I did make efforts to stop saying "cunt" and also a long time ago to cut "gay" from my vocab as a pejorative).
Basically I say/type flip sometimes because I thought it was funny when Flight of The Conchords did it in one of their songs and also because the word "flip" is just hilarious to me on a visceral level, in any context. There is a girl at one of my jobs who shortens Phillipa to Flip, that is rad. Flip flip flip, hooray!
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My favorite grilled cheese ever has to be tomato basil bread, pepper jack, american (helps tone down the heat and also melts better than cheddar), and honey ham. SO GOOD. Make sure there's a layer of each cheese on both sides of the ham so it all sticks together and of course so there's plenty of cheese.
For cold sammiches, I like turkey, gouda, and honey mustard on whatever delicious bread I can find (preferably fresh baked). Also bacon. Bacon makes just about everything better.
Best burger I had recently was at a Mongolian BBQ place (http://www.fire-ice.com/). I put pineapple, green pepper, red onion, and this orange ginger sauce on it. They put American cheese on it (which I didn't want, but they couldn't hear me or forgot), which didn't take away from it, but I would have prefered Swiss or provolone. It was so freaking good and I wish I could recreate it at home, but I don't remember exactly what was in that sauce. They also had pineapple curry sauce, which was soooo good.
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I haven't read this whole thread, but my favourite sandwich is one I get from Earl of Sandwich in town called The Chicken Satay.
It's a toasted panini, inside of which is: chicken breast, bacon, crunchy peanut butter and sweet chili sauce. Simple and delicious.
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We call them toasties here too.
Don't you live in Vancouver?
No we don't.
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A itty bitty town outside of victoria actually.
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It's a toasted panini, inside of which is: chicken breast, bacon, crunchy peanut butter and sweet chili sauce. Simple and delicious.
OK I am trying that tomorrow. I've got no chili sauce so I might use a bit of hot sauce and some red pepper jelly.
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Today I had a delicious Salmon Croque Madam
Open-faced sandwich with salmon, cream cheese, two fried eggs, and greens on top
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Today's sandwich was Chevre, which is an incredibly soft goat's cheese, Red onion, tomato, a little bit of BBQ sauce, a chicken schnitzel and maple caramelised bacon on a warm turkish roll. I was basically making it up as I went along so I wasn't sure if the flavours would mix that well but they did, it was so damn tasty.
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What is the best sandwich?
THIS GUY
Actually, no, seriously, it's mozzarella, tomato, and pesto. Truly!
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Fuckin' A Dovey, how good is maple-carmelized bacon?
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That does sound pretty good, although I must admit to being a bit surprised by the bbq sauce part of the equation.
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One day I had maple on bacon and eggs and it was oddly good.
Bests sandwich is easily Muffaletta:
(http://i550.photobucket.com/albums/ii413/OUSooner48/muffaletta.jpg)
This local sandwich shop here does one, and I'm sure it is actually laced with crack.
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CONAN, WHAT IS THE BEST SANDWICH?
To crush your enemies, to see them driven before you, and to hear the lamentations of their women on challah.
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What is that muffaletta thing? It looks like salami, cheese, and a shit-ton of olives stuffed into a sourdough loaf? There's got to be more going on there, though.
Dovey/Johnny how do you do maple carmelized bacon? I would guess you would just fry your bacon, drain the fat, add maple syrup and go but I would hate to waste good maple syrup and bacon by screwing it up. Most things I am willing to gamble away on experiments, but real maple syrup and proper bacon are not things to be squandered.
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What makes it so delicious at the local shop (they don't actually have the olives on it, at least not in that large of a quantity) is the herbs on the bread and the fact that they use garlic mayo on it as well. I don't know whether it's their own sauce that's so good, but it really just goes really well with the rest of the sandwich, I'll investigate more next time I get one.
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James that's exactly it actually. You do the bacon to desired crispness, get all the grease out of the pan, and then put the bacon back in and just use enough maple syrup to coat it.
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I had the best sandwich at Earl's once.
This is it: Grilled Chicken and Baked Brie Ciabatta grilled chicken breast, melted brie, roasted apples, spinach, sweet fig jam, garlic mayonnaise, house baked ciabatta.
I went to Earl's and had this sandvich today.
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What makes it so delicious at the local shop (they don't actually have the olives on it, at least not in that large of a quantity) is the herbs on the bread and the fact that they use garlic mayo on it as well. I don't know whether it's their own sauce that's so good, but it really just goes really well with the rest of the sandwich, I'll investigate more next time I get one.
The internet tells me it should have some sort of 'onion salad' in it, which I assume that olive mess is? Can you confirm the presence of 'onion salad' or anything similar for me?
I will look into garlic mayo.
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I'll tell you what's not the best sandwich: anything resembling a lentil "burger"
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On the subject of "definitely not the best sandwich," I had very high hopes for this burger/sandwich that sounded amazing the other day: a turkey burger (free range & local) with a fried egg, tomato, seasoned fries, and a garlic aioli sauce on top, all within a wheat bun. Fair warning--turns out that fried egg tastes really strange on a turkey burger, and putting french fries in a sandwich is not nearly as good as the justifiably-more-popular onion ring option. I was pretty disappointed.
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Fuckin' A Dovey, how good is maple-carmelized bacon?
Good enough that it is going to take a Herculean amount of discipline on my part to not include it in every meal I eat, regardless of whether it is appropriate or not.
Elizzybeth, I am not sure if you have had fried egg on burgers before but it is kind of an institution in Australia, and although a fried egg on a turkey burger sounds like it would seriously lack in the flavour department, it seriously adds to a beef or lamb burger, especially if that pattie is homemade and greasy as all get-out.
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I had a duck burger the other night. It was pretty fucking awesome. Had an orange preservey kinda sauce and stuff.
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I ate goose last year from a cheap takeaway place in Hong Kong airport. It was fuckin' tasty. Like duck with even more flavour-capturing fat.
It wasn't on a sandwich but man, I'd put it on a sandwich.
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Elizzybeth, I am not sure if you have had fried egg on burgers before but it is kind of an institution in Australia, and although a fried egg on a turkey burger sounds like it would seriously lack in the flavour department, it seriously adds to a beef or lamb burger, especially if that pattie is homemade and greasy as all get-out.
Oh, I believe that, totally. It was the bland/mealy turkey + bland/mealy fried egg combo that was unfortunate.
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Good enough that it is going to take a Herculean amount of discipline on my part to not include it in every meal I eat, regardless of whether it is appropriate or not.
TIP FROM A PRO: Put a li'l maple into a risotto with bacon in it. UNGH
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Just had a cheese bagel with hummus, avocado, and ham. Delicious.
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An excellent breakfast sandwich I had this morning:
Take a biscuit (as in the American quick bread kind), slice it in two, add a hearty slice of warm pork roast (just a simply-reasoned roast will do; I usually only use salt and pepper when I roast pork loin), add plain yellow mustard (I favor organic varieties), and then add some hoisin sauce.
It is surprisingly wonderful.
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fried egg on burgers
I have been meaning to ask about these! I'll experiment on my own because it's obviously all common ingredients anyway, but I want to try these and I'm somewhat curious about ratios and doneness. Does a proper fried egg burger have a relatively small (1/4 pounder, tops) patty to balance out with the egg or is the whole thing a monstrously beautiful ode to cardiac arrest? Does the egg need to be real hot and runny so you end up with a delicious mess? Is it meant to be a juicy burger over all or are we talking something more along the lines of a patty melt (Greasy, salty, a bit more done) with the yolk keeping the whole thing from being too dry?
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If you're going to be such a ponce about it you don't get to put a fried egg on your burger.
You get pineapple.
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Pfft, these are serious questions! People do ridiculous shit to burgers all the time these days so I want to a good starting point as opposed to just test driving burgers until I'm a fatty.
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I am beginning to think pineapple is good on everything. It's good on burgers, it's good on pizza...seriously. Pineapple is The Best Fruit.
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Here in fish and chips shops we have 'works' burgers which are basically a plain burger (which is hardly plain, it is patty, lettuce, tomato, beetroot, sauce) with pineapple and fried egg. Due to the nature of fish and chips shops the egg is usually cooked all the way through, and without egg rings.
Actually I will go and get one today perhaps and showcase the majesty.
Australia & New Zealand:
Fast food franchises sell American style fast food hamburgers in both Australia and New Zealand. The traditional Australasian hamburger almost always includes tomato, lettuce, grilled onion, beetroot (canned slices), and meat as minimum, and can optionally include cheese, a fried egg (usually with a hard yolk), bacon, and a grilled pineapple ring. The only condiments regularly used are tomato sauce, which is similar to ketchup but has less vinegar and more sugar, or BBQ sauce. Hamburgers in Australia and New Zealand tend to be less oily and fatty than their US counterparts, and are more likely to include a full salad if available. The McDonalds "McOz" Burger is partway between American and Australian style burgers, having beetroot and tomato in an otherwise typical American burger. Likewise McDonalds in New Zealand created a Kiwiburger which is similar to a Quarter Pounder, but features salad, beetroot and a fried egg. The Hungry Jack's (Burger King) "Aussie Burger" has tomato, lettuce, onion, cheese, bacon, beetroot, egg, ketchup and a meat patty. As with many issues between the two countries there is much debate over whether this burger (with beetroot being the defining factor) is, in fact, an Australian or a New Zealand creation, but the answer remains unclear.
Hamburger meat is almost always ground beef. Outside of fast food restaurants, "home made" style burgers, generally known in Australia as a 'Hamburger with the lot' (if they have "the lot" on them) are usually bought from fish and chip shops.
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Beetroot? I've never had beets, but that is definitely out there for a burger topping. Is that used on other Aussie/NZ dishes frequently?
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Just on every burger and salad sandwich ever.
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Crazy! I can't think of anything that it's on over here. I know people eat them, I just don't know with what.
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Actually I think it's pretty widely recognised as a peculiarly Antipodean burger topping. McDonalds or somebody came out with an "Aussie" burger or some such rubbish recently and one of the main distinguishing features of it was that it contained a slice of beetroot.
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Yeah actually most monolithic burger chains have at some point released an "Aussie" burger, which is a regular burger with some beetroot. Fun fact: I fuckin hate beetroot.
Anyway Alex C I figure it all comes down to personal preference, there are no rules. I.e; if you were eating a fried egg on it's own and you prefer runny yolks, do that for yr burger. Runny yolks tend to freak me out- it tends to drive home that I am eating a chicken embryo- plus I do not enjoy the mess they tend to create, so I always cook my eggs easy over, including when on a burger.
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Dovey me too! I gotta have a hard yolk, but it is the sort of thing people give me a hard time for if I ask for it when we're eating out.
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Yeah I like over easy & people, apart from my other half, all seem to think this is weird. I don't not think it is weird, not one bit.
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Whenever I am eating out I always get my eggs scrambled because I can never remember what means what and I'm always afraid of getting the runny-yolk eggs by accident. I am OK with runny-yolky if I've cooked it myself but ever since I had a terribly under-done fried egg at a restaurant I can not relax and enjoy a soft yolk that someone else has cooked.
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fucking over easy 4 life. the runnier the yolk the better, although if the whites are runny then i get nauseous.
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It's never occurred to me to worry about my eggs at all.
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runny yolks will actually put me off my food and make me feel a little sickly. I don't even have to eat them to feel that way, just seeing the oozy yellow-y orange yolk and smelling it really puts me off. So I generally get scrambled eggs because that breaks up the yolky taste, and then only eat about half the eggs anyway. Ben has his eggs super runny and spreads the yolk all over his toast and it makes me want to vomit everywhere; it is disgusting.
Also, beetroot is delicious, especially on burgers and salad sammiches. I will not hear a bad word against it.
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What is this "over-easy" of which you speak?
When I was in America it felt like there were a thousand different ways to eat your eggs. Here, it is poached, boiled (hard or soft), scrambled or fried. There are no sub-categories. I was bewildered by choice in the States.
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or scotched.
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That is basically boiled with breadcrumbs.
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spreads the yolk all over his toast
Yolk on toast is delicious.
Anyway, over easy is simply a fried egg that is fried on both sides but with an intact slightly runny yolk as opposed to being fried on one side only (sunny side up).
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Wow, I thought 'over easy' meant cooked all the way through, according to wiki this is not the case! What a terrible breakfast waitress I must have been all those years!
UK and Europe
Fried eggs are sometimes served on toast, or in a sandwich, often with bacon, sausages,or a variety of condiments. It is also an essential part of the full breakfast commonly eaten in Britain and Ireland. Fried eggs are often served with ham or gammon steak as a popular pub grub meal. They are usually cooked without turning over, in the style Americans call "sunny side up", though the term is not used locally. The egg is cooked on a slow heat as hot fat is splashed onto the top of the egg. This results in a custard-like yolk with a cooked surface.
United States and Canada
North Americans use many different terms to describe fried eggs, including:
A style known simply as 'fried' — eggs are fried on both sides with the yolks broken until set or hard.
'Over well', also called 'over hard' or 'hard' — cooked on both sides until the yolk has solidified.
'Over medium' — cooked on both sides; the yolk is of medium consistency and the egg white is thoroughly cooked.
'Over easy', also called 'over light or runny' — cooked on both sides; the yolk is a thin liquid, while the egg white is partially cooked. "Over easy" fried eggs are also commonly referred to as dippy eggs or dip eggs by Marylanders and by Pennsylvania Dutch persons living in southern Pennsylvania, mainly due to the practice of dipping toast into the yolk while eating.
'Sunny side up' — cooked only on one side; yolk is liquid; the egg white is often still a bit runny as well. This is often known simply as 'eggs up'. Gently splashing the hot cooking oil or fat on the sunny side uncooked white, i.e., basting, may be done to thoroughly cook the white. Covering the frying pan with a lid during cooking (optionally adding a cover and half-teaspoon of water just before finishing) allows for a less "runny" egg, and is an alternate method to flipping for cooking an egg over easy (this is occasionally called 'sunny side down').
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Sunny Side Up and Over Easy are of course properly defined as the two sides of Paul McCartney and Wings's album Back to the Egg.
Doesn't work on CD, though...
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Wow, yeah, I can't be doing with hard yolk really. I mean, it ain't something that would kill me, but runny yolks are a bajillion times better.
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Oh OK, well in that case what I actually meant is I prefer my eggs "over medium" to "over hard"
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Mom got groceries this morning and man did she ever get groceries. I did her tax return and it was good so she's buying us good food and I was unpacking the bags and found like three kinds of cheeses and meats each. Right now I am doing chevre, montreal smoked meat, and hot salami on bread and it is a good sandwich in the sunshine.
New Thread Sub-Question: What is the best summertime sandwich?
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Without a doubt bocconcini, tomato and fresh basil with olive oil on a really good white roll, left in the fridge for an hour or two so the whole thing is really cold. I used to work at a cafe right on the beach and we pre-made these delicious long Italian rolls every day and I would have one when I'd finished work after it being in the fridge all day and amazing.
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Ally that's exactly what I was planning on posting. Like, exactly.
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Cuban sandwiches are my favorite. A toasted sandwich of ham, turkey, swiss cheese, pickles, and mustard. Even if the sandwich shop doesn't make Cuban sandwiches exactly, I can usually order a ham and cheese with pickles and mustard.
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So I'm on this diet thingy where I can eat as much as I want of certain foods, then I have weigh out everything else, It's has made good sandwiches hard. Here is what I have discovered to be good:
Two sliches of homemade wholemeal bread, Quark super low fat cream cheese, Easy sunnyside down & fried tomatoes (Fried on a really good non stick pan with no fat) & a handfull of rocket, lot's of pepper.
Aces. It is my brunch most days (Breakfast is coffee & fags so I always have a decent something at around 11.30).
Previously my sandwich would have involved lot's of mayo, so it's been hard work.
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Do you like mustard? Even though they are completely different flavors, oddly enough I find that mustard and mayonnaise are pretty much interchangeable as a sandwich topping. As in, any time mayo would taste good in a sandwich, mustard works just as well. The reverse doesn't apply though, so this may just be a result of how much I love mustard.
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It depends on the mustard, I like grainy mustard & proper colmans made from powder, also some french mustard, but that weird hot dog mustard you get is vile & too yellow not be something unnatural...I will have a look to see if mustard is an acceptable topping, the weirdest things are NOT ALLOWED on my diet, but I have lost half a stone in two weeks, so I'm feeling pretty good about it...
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today my sandwich consisted of seafood cocktail, salad and garlic and herb low fat cream cheese. I made it, then thought about it and decided it was probably a bad decision, but ate it anyway. It was surprisingly tasty.
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I had the best sandwich at Earl's once.
This is it: Grilled Chicken and Baked Brie Ciabatta grilled chicken breast, melted brie, roasted apples, spinach, sweet fig jam, garlic mayonnaise, house baked ciabatta.
I went to Earl's and had this sandvich today.
Whoa, whoa, whoa. I'm gonna back up to this post and say that if you are in a town big enough to support an Earl's you are surely in a town big enough to have restaurants that do this better than Earl's. Earl's is Applebee's for people who want to pretend to be upscale and/or hit on their 18 year-old waitress.
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TRU PUNX FIGHT THE SANDWICH MAN
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I'm acting all haughty but it's mostly because I feel profoundly uncomfortable in Earl's whenever I wind up there. The food isn't all that bad but it's like, if it's food you can appreciate, I'm sure a local business probably does it very well and the dining area isn't like a weird alien zoo they've set up to observe eighty humans trying to eat in a casual environment without any real privacy and also there isn't a vague air of misogyny around the dress code for the waitresses.
Seriously, Earl's just makes me so uncomfortable.
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TRU PUNX FIGHT THE SANDWICH MAN
I may either have to draw a comic based on this, or maybe sig it...
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Whoa, whoa, whoa. I'm gonna back up to this post and say that if you are in a town big enough to support an Earl's you are surely in a town big enough to have restaurants that do this better than Earl's. Earl's is Applebee's for people who want to pretend to be upscale and/or hit on their 18 year-old waitress.
It's more of a high class spirits lounge for 18 year olds. Food quality it is a totally average upper-middle class restaurant, though by way of kitchens they do a very solid job of training their employees and producing solid cooks, with plenty of ways to work your way towards chef-ness.
You can guess where I worked and trained people for 2 years at. =/
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Just had grilled cheese with pepperjack and ham.
yumm
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mff is the best sandwich
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I am a big fan of a good tuna melt. There is a bakery in Waterloo that I love to stop at because of their tuna melts. Delicious white sourdough, tuna salad, grated cheddar cheese, broiled open-face, served with a side of chips (crisps) and a pickle. Eat as an early lunch with a cup of strong coffee, yes. This is one of my favorite meals and I love to eat it outside in the summer.
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Also, to a question Alex asked a fortnight ago, a good sized burger patty will be larger than your fist when rolled into a ball, then you press it down when you fry it so it is just smaller than the bun. I saw some 'how to make a big mac' video on youtube a little while ago and when rolled the meat was about as big as a golf ball and that just isn't a meal, it's a snack at best. Then you pile everything on top of that and squeeze the whole thing so it just fits in your mouth.
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hey sammich sammich I been busy and haven't been thinking about you that much but you ain't forgotten
what I doin right now, I fry up some bacon, fry some chicken breast in the bacon fat, then I goin'a fry bacon again and maple-caramuhleyes it up some good
then put it on some volkornbrot yeah-yum and then goin'a put some chedda chedda chedda all grated-style on a top yuhhhhhh
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oh my jesus fucking christ that maple caramelized bacon is great who's idea was that johnny dovey was it one of you that shit is amazing amazing amazing.
Also I used cranberry wenslydale cheese instead of cheddar, I think it is pretty good
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i splurged on fancy fresh mozzarella & fresh mini baguettes yesterday and oh my god i forgot how some good bread & cheese revolutionizes my life.
yesterday: baguette + mozzarella
+ fresh tomato
+ grilled eggplant
+ sundried tomatoes
right now: baguette + mozzarella
+ fresh tomato
+ baby arugula
+ marinated roasted red & yellow peppers
life went from shitty to fantastic pretty quick
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I love the Tuna Crunch Baguette from Gregg's.
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Lately I've been on some kind of Rueban kick. I never knew I liked sauerkraut before.
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Bologna. From a deli. On a Hawaiian roll, or some super fancy bread. So tasty!
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Sandwich today: fried up steak slices and shallots, in peppercorn sauce leftover from the other night (this recipe (http://www.reluctantgourmet.com/steak.htm) is decent, is what I used), with pickled hot peppers and goat cheese in wraps.
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Hey guys I've been trying all these different European sausages lately in my sandwiches.
I'm not very keen on those German ones though, they're the Wurst.
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i.... i love you