Be careful, some sauerkraut is sweet. Was a very disappointing experience for me in Bavaria.
I’ve had red sauerkraut in a German restaurant in Leavenworth, WA. It was pretty sweet. It was delicious. It wouldn’t be anything I’d want on a Reuben, but on its own as a side item, it was great.
Yes, there are some preparations of sauerkraut that involve cooking it with apples and brown sugar and stuff like that. More a Southern German thing, if I remember correctly.
Red cabbage also ferments differently, at least from what I read, and is less acidic and naturally sweeter. I think people might lean into that somewhat. As I said, though, I really liked it.
And making Sushi at home does not require you growing and harvesting your own rice.
I recently heard a grilled-cheese sandwich described as a “white-people quesadilla”.
What came first; the grilled cheese sandwich or the quesadilla?
If you believe wiki, it’s probably the quesadilla. Or at least the written attestation of quesadillas precedes that of grilled cheese sandwiches. 
Food Timelines says that the Romans left recipes for cooked bread with cheese, but that the modern grilled cheese sandwich (Wonderbread fried around American cheese) dates from the 1920s.
Quesadillas would have been invented between those two times, as there was no cheese in the Americas until the European conquorers brought over dairy animals.
Whatever your Passover Haggadah may tell you, Rabbi Hillel almost certainly did not invent the sandwich:
The sandwich was probably invented by someone with visions of grindeur.
That was pretty sub-par.
I was feeling so good about my post, but now I falafel.
Not on the particular occasion I mentioned, but I do frequently make my own bread (wheat, rye, multi-grain). It would be fair to say I make the majority of the bread I eat although during particularly busy weeks I might buy a loaf.
Yeah, I’m sure the next question is “did you make the cheese yourself?”. Or “did you butcher the animal yourself?”
Yes, I have, in fact, made cheese. It’s really not that hard.
Yes, I have, in fact, butchered an animal. It’s a nasty, bloody chore but I’ve done. it.
I’ve also ground my own grain, made my own butter, grown my own lettuce and onions…
The thing is, I live in the 21st century in an urban area, working 40 hours a week at a job outside the home. Because there are many things I want to do with my life and only so many hours in the day I choose to “outsource” some of those particular food production chores like 99% of the world.
I’m assuming you mean making maki? That’s a subset of sushi (nothing wrong with that) and yes, it’s a lot like sandwich making on a certain level. Other types of sushi I’ve never seen or heard of making at home.
^ This is what I mean. “Sushi” covers quite a range of things.
Back before sliced bread was commercially available you needed a knife to make a sandwich, ditto for pre-sliced cheese and deli meats, and most people use some sort of tool to spread condiments. Then there is use of a heating source for people who want toasted bread or melted cheese.
I described a recent sandwich I made with cooked ingredients. I assure you I used a stove, not my non-existent psychic powers or a stream of spicy, angry words to provide the heat.
So yes, you do use tools to make a sandwich. Didn’t you know that? Perhaps you should try sandwich making yourself, it’s really not that hard.
There used to be a butcher shop/deli down the block from me where I could say “I want four slices of this, and four slice of that…” and buy just enough to have completely different sandwiches for 3-4 days and not be obligated to buy by the pound.
The store where I work does slice to “order”, but only by weight. I can’t get the gals behind the counter to understand I want a number of slices not a specific weight. I don’t want to get into an argument with them about it because I have to live under the same roof as these people 40 hours a week and management frowns on us starting arguments with each other, even when one party is in customer mode.
If I’m at home, sure. That is not so compatible with the lunch facilities at work, which is why I either bring sandwiches or salads to work and not plated meals.
Yes, I’ve watched friends make tuna maki. Also, chirashi. On a very basic level, sushi is “rice with stuff” and sandwiches are " bread with stuff".
Why yes, the OP that this OP is parodying clearly was talking about maki, and about the process of making proper consistency sushi rice mixed appropriately with the rice and vinegar, and the process of rolling it.
They didn’t know about or were not thinking about other forms of sushi. And they asked about whether this process that they were struggling with was something that households in Japan did as part of home cooking regularly or if was something they more typically bought made by sushi chefs.
They were honestly asking a question about something they didn’t know much about.
Silly person. This apparently isn’t the place to try to get your ignorance reduced. This is where insecure assholes who know some things come to make themselves feel superior because they know something someone else doesn’t.
This is why we need a like button.
Re: sliced tomato: Whenever I slice tomato, it comes out way too thick (like 1/3 of an inch thick, which really is too thick and can ruin the sandwich. Do you have a trick to slicing your tomatoes thinner?
I know that they sell those cold-cut slicers, but it seems like a pretty big machine to have taking up counter space.
If only I’d bought a set of those Ginsu knives back in the day…
Yup. And that’s why this thread ended up in the pit. Because it was making fun of a perfectly ordinary question.
I use a ceramic knife. The trick to slicing tomatoes is mostly to use a very sharp blade. And my ceramic knife holds its edge, because minor wear and tear turns into tiny serrations instead of dull patches.