Everyone makes turkey and peanut butter sandwiches. Few can make a great smoked meat. I wish I had a three star deli close by. I miss living in Montreal steps from a bagel shop; buying them still hot from the wood-fired oven.
But Brian Regan puts us all to shame when it comes to sandwich parody:
“I saw something in the store the other day that I don’t understand: that peanut butter and jelly in the same jar. Is there a point to that? I mean, I’m lazy-but I wanna meet the guy who needs that. Some guy going, “You know, I could go for a sandwich-but, uh, I’m not gonna open two jars. I can’t be opening and closing all kinds of jars. Cleaning, who knows how many knives!?”
As with so much in recent life, the line between reality and parody has become indiscernible. I’m pretty sure @Dr_Paprika is pulling our leg, but then again … people eat a lot of really awful shit on holidays and call it “tradition”.
I’ve often told the story of a guy who used to work for me who ate his French fries with French’s mustard all over them.
When I asked him how he came to that abomination he explained that as an officer on a submarine the other guys would steal his FFs. So to defend them from theft he’d smother them in mustard, a condiment he disliked. Everybody else disliked mustardy FFs even more than he did, so they weren’t stolen. Eventually having eaten them that way for so long he now enjoys them that way. Mission accomplished.
I think mustard is awful and the mere sight of his appalling mess would make me lose appetite for my own FFs. The ones properly smothered in rich red ketchup as FSM intended.
Since this thread has become intertwined with sushi and sandwiches, I’ve long found it interesting that sandwiches were supposedly invented by the Earl of Sandwich as an easy food to eat by hand so he could continue gambling, while on the other side of the world tekka maki was invented for the exact same reason. Apparently people all over the world like to eat, and they really like to gamble.
The name of tekkamaki was produced because the sushi roll was made so that gamblers could eat it quickly with one hand while in “tekkaba” (place of gambling). In the case of the sandwich, the Earl of Sandwich of Britain is said to have invented it so that he could eat it while playing poker, his favorite game. Irrespective of where it is in the East or in the West, people who like playing games may think of the same thing.
A friend at the local sports bar absolutely smothered his fries in ketchup. We used to joke that to him, the fries were just a ketchup delivery system.
The first time I visited Subway, they started asking me an endless series of questions. I finally responded that if I knew how to make a sandwich, I wouldn’t be hiring a professional do it for me, and to make it like you’d make it.
Only sando I make is a mean BLTA (bacon, lettuce, tomato, avocado).
My lunch routine is to eat leftovers from dinner the previous night, or Subway/McDonalds when out and about.
Fresh mozzarella would be the next natural progression in cheese making. More complicated than cottage and farmers type cheeses, less complicated than pressed cheeses that require a bit of climate control. It can be a little tricky at first with getting the acidity and temps right so the cheese “spins,” so a little bit of skill and experience is involved.
FYI, you don’t need a bamboo mat to roll up a sushi roll that has nori on the outside. The mat makes it easier and does a neater job, but you can roll it by hand. Or you can use a tea towel or a sheet of parchment paper. I imagine the same goes for sushi rolls with rice on the outside, but I’ve never done one of those.
I sharpen my carving/chef’s knives before use, and sharpen my utility/paring knives on a regular basis, but for cutting tomatoes, a couple of cheap WalMart “laser-cut” serrated knives still do an excellent job after a couple of decades.
Sandwichwise, my absolute favourite is a double decker with peanut butter, a processed Swiss cheese slice, lettuce and mayo between the first two slices, and more peanut butter and jam/marmalade in the second layer. (Real Swiss is best for ham/beef/ etc. sandwiches, but it’s got to be the processed plastic-wrapped slices for this.)
I live just north of Purdy. Every time I drive past going to Gig Harbor or to cross the bridge idge, I smile because I’m a Niner fan.
Anyway… for slicing tomatoes, a good, sharp knife is good. I do have some Cutco knives, their version of a serrated knife is especially good on tomatoes.
I make sandwiches more at work for lunches than at home. My favorite sandwich is a Cuban, but they’re more trouble than it’s worth to make myself.
