What's your Favorite Sandwich?

  

Category:  Wine & Food

By:  katrix  •  2 years ago  •  340 comments

What's your Favorite Sandwich?

I just had a roast beef sandwich with mustard, horseradish cheddar cheese, and red leaf lettuce, as I took a break from yardwork.  

My favorite, though?  Possibly a grilled cheese, tomato, and onion sandwich, but only when the tomatoes are vine ripened.  Or a pot roast sandwich (one of the few times I every put mayo on a sandwich; I'm normally a mustard person).

One thing I don't like, which many people love, is a cold cut sub.  I'm not a fan of salami and such.  Liverwurst, or that weird olive loaf, or anything where the meat is like a paste?  Forget about it.  

No, the roller coaster picture has nothing to do with this article, but I can't post the article without picking a photo, and I have no photos of sandwiches.


Tags

jrDiscussion - desc
smarty_function_ntUser_is_admin: user_id parameter required
[]
 
pat wilson
1  pat wilson    2 years ago

Okay, now I'm hungry !

 
 
 
Freefaller
2  Freefaller    2 years ago

It's a little off the beaten path but I love me a good Monte Christo sandwich

Yours sounds tasty too

 
 
 
Pedro
2.1  Pedro  replied to  Freefaller @2    2 years ago

French toast sandwiches are nice for sure. :)

Seriously though, I was amazed when I first saw a Monte Christo. I never imagined such a thing could exist as a fried sandwich. It was a binge sandwich for a bit afterwards lol.

 
 
 
Freefaller
2.1.1  Freefaller  replied to  Pedro @2.1    2 years ago
I never imagined such a thing could exist as a fried sandwich

Lol me neither, never even saw my first christo until I was in my 30's

 
 
 
Studiusbagus
2.2  Studiusbagus  replied to  Freefaller @2    2 years ago

Love a good Monte Cristo! Or Monte Crisco if you will...mmm, love that fried food.

My sandwiches go by mood...usually simple stuff like Fried Balogna (German) with just mustard and bread.

And I know it sounds weird but Tuna fish on toast with lettuce, extra mayo and a cup of hot tea. I'm a coffeeholic and I still just have to have hot, sweet w/cream tea with that sandwich.

I made a NY Deli snob out of my Florida Keys wife (who now drinks hot tea with a tuna sandwich) ....Rare Roast beef and Swiss on rye with mayo, lettuce and tomato or I get extra points if I bring back Pastrami from the market.

 
 
 
Freefaller
2.2.1  Freefaller  replied to  Studiusbagus @2.2    2 years ago

Lots of good stuff there (except the Tuna, blehh)

 
 
 
katrix
2.3  author  katrix  replied to  Freefaller @2    2 years ago

I've never heard of that, so I just looked it up.  It sounds awesome.  And of course, it has cheese ... that always makes things better.

When I get a BLT at our local pub, I have them put horseradish cheddar on it instead of mayo.

 
 
 
Freefaller
2.3.1  Freefaller  replied to  katrix @2.3    2 years ago
It sounds awesome.

It is awesome, I hope you get to enjoy one soon.

 
 
 
katrix
2.3.2  author  katrix  replied to  Freefaller @2.3.1    2 years ago

I was wondering why that sandwich tasted a little strong.  I realized that my mustard was "horseradish mustard" - on top of the horseradish cheddar. 

I need to do that more often.

 
 
 
Freefaller
2.3.3  Freefaller  replied to  katrix @2.3.2    2 years ago

Lol, that would do it

 
 
 
Trout Giggles
2.3.4  Trout Giggles  replied to  katrix @2.3    2 years ago

that would be good since I hate mayo

 
 
 
Pedro
3  Pedro    2 years ago

Grilled Cheese

followed by a BELT or BAELT

followed by a Club

followed by a nice Roast Beef Po Boy with way too much gravy/French Dip with way too much Au Jus.

 
 
 
GregTx
3.1  GregTx  replied to  Pedro @3    2 years ago

What's a BELT or BAELT?

 
 
 
Pedro
3.1.1  Pedro  replied to  GregTx @3.1    2 years ago

Bacon Egg Lettuce Tomato

Bacon Avocado Egg Lettuce Tomato

 
 
 
GregTx
3.1.2  GregTx  replied to  Pedro @3.1.1    2 years ago

Ahh, sounds delicious. I assume the egg is fried of course..

 
 
 
Pedro
3.1.3  Pedro  replied to  GregTx @3.1.2    2 years ago

For sure. Over Easy to Straight Over Hard/Fried depending on your yolk preference of course.

 
 
 
MrFrost
3.1.4  MrFrost  replied to  Pedro @3.1.1    2 years ago

Any sandwich with avacado is good. 

 
 
 
katrix
3.1.5  author  katrix  replied to  MrFrost @3.1.4    2 years ago

Well, dang.  Avocado .. YES.  

 
 
 
katrix
3.1.6  author  katrix  replied to  GregTx @3.1.2    2 years ago

I'm not used to eggs on my BLTs but they're kind of like cheese .. they often work, no matter what you're having.

 
 
 
TTGA
4  TTGA    2 years ago

You're making me hungry too katrix. 

Or a pot roast sandwich

Definitely.  Our problem is keeping pot roast around long enough to use it for a sandwich.  It generally doesn't last beyond dinner around here.

 
 
 
MUVA
4.1  MUVA  replied to  TTGA @4    2 years ago

Same here you don't have enough left.I buy boars head roast beef med rare from the deli it's good.

 
 
 
katrix
4.2  author  katrix  replied to  TTGA @4    2 years ago

My mom always made pot roast in the pressure cooker.  Now that we have better crockpots, it's about as good that way.  It just falls apart in sandwiches.  That's one sandwich I don't put lettuce on .. or anything.  Just pot roast and mayo.  Salt and pepper.  Anything else goes on the side.

 
 
 
JBB
5  JBB    2 years ago

It is hard to beat roast beef and cheddar. My fave is grilled pastrami and swiss on rye with spicy mustard...

When eating out I'll oft order a Classic Reuben then remove half the kraut. Waffle House Patty Melts ROCK!

 
 
 
katrix
5.1  author  katrix  replied to  JBB @5    2 years ago

Yeah, half the kraut is about right.   Otherwise it's too hard to eat, and it overpowers the taste of the other stuff.

 
 
 
charger 383
6  charger 383    2 years ago

Roast beef at Roy Rogers is my favorite fast food sandwich, had one yesterday

 
 
 
GregTx
6.1  GregTx  replied to  charger 383 @6    2 years ago

Roy Rogers is still around?

 
 
 
charger 383
6.1.1  charger 383  replied to  GregTx @6.1    2 years ago

At least 7 around my area, most 3-4 years old and seem busy

 
 
 
GregTx
6.1.2  GregTx  replied to  charger 383 @6.1.1    2 years ago

Can't remember the last time I saw one, just assumed they went out of business or got bought. You don't happen to have a Kenny Rogers around do you?☺ 

 
 
 
MUVA
6.1.3  MUVA  replied to  GregTx @6.1.2    2 years ago

We had one in Va beach but that was 30 years ago I heard there were still a few around but have never seen one.

 
 
 
charger 383
6.1.4  charger 383  replied to  GregTx @6.1.2    2 years ago

I think Marriott bought Roy Rogers and changed most of them, now somebody has started them again, in northwestern VA and West VA panhandle.  No Kenny Rogers

 
 
 
Spikegary
6.1.5  Spikegary  replied to  charger 383 @6.1.4    2 years ago

There's one or two in service areas on the NYS Thruway (I-90).

My fav?  Grandma's house, 5-6 hours after Thanksgiving dinner, Cold turkey, on white bread, stuffung (sausage based, of course), mayo and salt.  Not only delicious, but awesome memories too.

 
 
 
Randy
6.1.6  Randy  replied to  Spikegary @6.1.5    2 years ago

I miss that too! Since it's only Joan (no family lives nearby) and I we just buy a Turkey breast and roast that. Of course there's not much left after dinner so sandwiches are sort of a thing of the past...damn it! Of course we can always go out to one of the Delis in the valley for one and they're pretty good, but you still miss the memories.

 
 
 
katrix
6.1.7  author  katrix  replied to  Randy @6.1.6    2 years ago

It's hard to get motivated to make decent gravy or dressing unless you're doing it for a lot of people.  You don't get giblets when you buy a turkey bosom.

 
 
 
katrix
6.2  author  katrix  replied to  charger 383 @6    2 years ago

We still have them in my area, too.   I grew up with Arby's and Roy Roger's both.  

 
 
 
epistte
6.2.1  epistte  replied to  katrix @6.2    2 years ago
I grew up with Arby's and Roy Roger's both.

Arbys used to be a guilty pleasure of mine but a few years ago they changed the meat. I got really bad hiccups when I ate there the last few times.

If you are ever in the Buffalo area get a beef on weck sandwich.

 
 
 
katrix
6.2.2  author  katrix  replied to  epistte @6.2.1    2 years ago

Weck .. I'm not googling it .. I know I've heard of it.  Dang.  What is it?

 
 
 
epistte
6.2.3  epistte  replied to  katrix @6.2.2    2 years ago

Its roast beef on a Kummelweck roll. Kummelweck is a Kaiser roll dusted with coarse salt and caraway seeds.  It's a Buffalo tradition.

The rolls are often dipped in beef juices, like a Chicago beef sandwich, before the roast beef is put on.

https://www.seriouseats.com/2010/10/best-beef-on-weck-sandwich-buffalo-ny.html

 
 
 
katrix
6.2.4  author  katrix  replied to  epistte @6.2.3    2 years ago

So .. a French Dip?  But with a specific roll which people start to worship?

It's ramp and morel season here in my area ..  and people will guard their ramp and morel spots with their lives, I think.  Ramps apparently can't be dug out of their spots and transplanted to other woods .. similar to morels, whose spores won't take just anywhere .. that's what makes them so valued.  But it's almost like bitcoin for these few weeks.  You add "ramp" or "morel" to the name of a dish, and you can charge $10 more than usual for it.  

 
 
 
Paula Bartholomew
6.2.5  Paula Bartholomew  replied to  epistte @6.2.1    2 years ago

Not too long ago, I got an Arby's rb with cheddar and it was a soggy disgusting mess.  I am done with Arby's forever.

 
 
 
katrix
6.2.6  author  katrix  replied to  Paula Bartholomew @6.2.5    2 years ago

Back in the day, Arby's roast beef sandwiches were good.  Heck, I grew up near the original Jerry's Sub Shop .. and it was so much better then.

Actually, that was so many years ago that I have no idea if they were worse then than they are now.  This was a time in my life when I bought 7-11 bean and cheese burritos late at night every now and then.  So, never mind.

 
 
 
epistte
6.2.7  epistte  replied to  katrix @6.2.4    2 years ago

I never understood the fascination with ramps, but I love morels. I am a mushroom junkie.

 
 
 
Spikegary
6.2.8  Spikegary  replied to  katrix @6.2.2    2 years ago

Had one on Saturday at lunch during our convention in Niagara Falls.  Roast beef, oujou (sp?), on a Kammelwick Roll (spices and kosher salt) with horesradish suce (preferably fresh made).

It's good, but I won't go out of my way for it.

BTW, Grilled Cheese with an oever easy fried egg in between the slices of cheese is a delicious brunchy treat

 
 
 
katrix
6.2.9  author  katrix  replied to  epistte @6.2.7    2 years ago

Ramps are good.  They're hard to find, wonderful to eat, yet somehow overrated (I just committed heresy .. I will never be the Queen of the Ramp Festival now, dang).  Garlic chives are almost as good, and they're growing in my damn driveway at this point.  I'm going to start a garlic chive movement.

Why can't I transplant ramps from nearby woods to my place, and why can't half of my garlic chives go bother someone else?

 
 
 
charger 383
6.2.10  charger 383  replied to  katrix @6.2.9    2 years ago

Ramps and Asparagus are sure signs of spring

I'll trade you out of control horseradish plants for chives

 
 
 
epistte
6.2.11  epistte  replied to  katrix @6.2.9    2 years ago
Garlic chives are almost as good, and they're growing in my damn driveway at this point.

Garlic chives in this area are considered to be invasive pests.  The Cuyahoga Valley National Park has work weekends where groups of volunteers gather to pull them out.

The woods where I used to hunt for morels is now a state nature preserve.  Hunting morels is a $50.00 fine.

 
 
 
sandy-2021492
6.2.12  sandy-2021492  replied to  katrix @6.2.9    2 years ago
Ramps are good.  They're hard to find, wonderful to eat, yet somehow overrated (I just committed heresy .. I will never be the Queen of the Ramp Festival now, dang).  Garlic chives are almost a

I have no idea why, but I have never had a ramp.  Nor a morel, although I love mushrooms.  Do I have to turn in my Appalachian card?

 
 
 
katrix
6.2.13  author  katrix  replied to  sandy-2021492 @6.2.12    2 years ago

I think you do have to turn it in, sorry.

Around here I think it's a $150 fine if you pick ramps from the C&O Canal park.

 
 
 
katrix
6.2.14  author  katrix  replied to  charger 383 @6.2.10    2 years ago

Deal!

 
 
 
Freefaller
6.2.15  Freefaller  replied to  Spikegary @6.2.8    2 years ago
oujou (sp?)

au jus, it's just French for "with juice"

 
 
 
charger 383
6.2.16  charger 383  replied to  charger 383 @6.2.10    2 years ago

I had asparagus and corn on cob this evening. my little asparagus patch had 5 spears and rest and the corn from the fruit stand.  It was great and now Charger is enjoying a cold beer

Yesterday enjoyed a big BBQ sandwich from Mission BBQ

 
 
 
sandy-2021492
6.2.17  sandy-2021492  replied to  charger 383 @6.2.16    2 years ago

Mmmmm, asparagus.

 
 
 
TᵢG
6.2.18  TᵢG  replied to  sandy-2021492 @6.2.17    2 years ago

Grilled.

 
 
 
sandy-2021492
6.2.19  sandy-2021492  replied to  TᵢG @6.2.18    2 years ago

Grilled, sauteed, steamed, in stir fries, in cream of asparagus soup...

 
 
 
Spikegary
6.2.20  Spikegary  replied to  Freefaller @6.2.15    2 years ago

LOL....I truly couldn't remember, but you're right.

 
 
 
Gordy327
6.2.21  Gordy327  replied to  sandy-2021492 @6.2.19    2 years ago
in cream of asparagus soup...

Ooh, now there's a soup I haven't had in a long time. Nothing like "cream of" soups.

 
 
 
Paula Bartholomew
7  Paula Bartholomew    2 years ago

Pastrami/provolone on rye (No mustard or pickle)

Patty melt

One eyed sandwhich

Meatball/provolone

 
 
 
katrix
7.1  author  katrix  replied to  Paula Bartholomew @7    2 years ago

What is a one-eyed sandwich?  Is that like an egg in a hole thing?

 
 
 
Paula Bartholomew
7.1.1  Paula Bartholomew  replied to  katrix @7.1    2 years ago

Yes it is.  Once I have flipped it to finish cooking, I add some shredded cheese and sometimes crumbled bacon.  I have also taken to using cajun spice in lieu of salt and pepper for seasoning.

 
 
 
katrix
7.1.2  author  katrix  replied to  Paula Bartholomew @7.1.1    2 years ago

I've never made, or eaten, one of those - but just heard about them for the first time from my friend the other day.  So it's like french toast and eggs, but you don't have to cook them separately?

 
 
 
Galen Marvin Ross
7.2  Galen Marvin Ross  replied to  Paula Bartholomew @7    2 years ago

Patty melt and, meatball subs are good but, I have to add two of my favorites to have at home.

Rueben's and,

Grilled Ham and, Cheese.

 
 
 
Split Personality
8  Split Personality    2 years ago

Our latest binge - The Cure Burger- at a Bottlecap Alley sports bar. There are a few between Grapevine TX and Corsicana TX

Large Burger with American cheese, bacon, fried egg, LTO & mayo.

Friday night treat with a large double Patron Margarita of course.

 
 
 
katrix
8.1  author  katrix  replied to  Split Personality @8    2 years ago

I was going to vote you up.  Then you said, "American cheese."

I can no longer even look you in the eye.  Even our pub doesn't offer that .. it's not cheese.  It's processed cheese food.  Diluted cheese, in other words.

Oh wait, I never have looked you in the eye .. so ... carry on.  I'm giving you the hairy eyeball anyway.

 
 
 
Split Personality
8.1.1  Split Personality  replied to  katrix @8.1    2 years ago

Hey, that's what the menu says - lol

We noticed that last year Applebees and others copied it, so there's that.

Besides, after you start sipping on a double Patron Margarita (rocks/salt)  who cares about the cheese?

Lol

 
 
 
katrix
8.1.2  author  katrix  replied to  Split Personality @8.1.1    2 years ago
Besides, after you start sipping on a double Patron Margarita (rocks/salt)  who cares about the cheese?

I'll give you that. You are forgiven for your cheese blasphemy.

 
 
 
T.Fargo
8.2  T.Fargo  replied to  Split Personality @8    2 years ago
The Cure Burger

 Do they make you sing It's Friday, I'm in Love?

 
 
 
Kavika
9  Kavika     2 years ago

Nothing, IMO, beats a Reuben Sandwich.

 
 
 
katrix
9.1  author  katrix  replied to  Kavika @9    2 years ago

I like those, except for the Russian dressing.  Good corned beef has enough flavor that it doesn't need that disgusting stuff on it.

 
 
 
epistte
9.1.1  epistte  replied to  katrix @9.1    2 years ago

I agree. I like mine with brown mustard. The rye bread needs to be grilled.

 
 
 
katrix
9.1.2  author  katrix  replied to  epistte @9.1.1    2 years ago

Exactly.  When meat is seasoned well enough, it needs only a minimum of sauce.  

 
 
 
epistte
9.1.3  epistte  replied to  katrix @9.1.2    2 years ago

Mayonaise is kryptonite to me. Ill only it as tartar sauce.  I'm not sure what it is about it but it makes me gag any other way.

 
 
 
Paula Bartholomew
9.1.4  Paula Bartholomew  replied to  katrix @9.1    2 years ago

I leave off the saurkraut also.  I hate cooked cabbage.

 
 
 
katrix
9.1.5  author  katrix  replied to  epistte @9.1.3    2 years ago

I like tartar sauce, but I also think mayo is disgusting on most things.  You're right, it makes no sense.  I guess it's the pickle juice which does something to the mayo, curdles the eggs, or something.

 
 
 
epistte
9.1.6  epistte  replied to  Paula Bartholomew @9.1.4    2 years ago
I leave off the saurkraut also.

I ask for extra kraut and about 1/2 as much meat.

 
 
 
Galen Marvin Ross
9.1.7  Galen Marvin Ross  replied to  katrix @9.1    2 years ago
Good corned beef has enough flavor that it doesn't need that disgusting stuff on it.

Try substituting Thousand Island with a little Horseradish in it instead of the Russian.

 
 
 
Galen Marvin Ross
9.1.8  Galen Marvin Ross  replied to  Paula Bartholomew @9.1.4    2 years ago
I leave off the saurkraut also.

Gotta have the kraut or, it's just a corned beef sandwich.

 
 
 
Trout Giggles
9.1.9  Trout Giggles  replied to  epistte @9.1.1    2 years ago
The rye bread needs to be grilled.

and so does the sauerkraut

definitely spicy brown mustard and not that disgusting Russian dressing (yuck!)

 
 
 
epistte
9.1.10  epistte  replied to  Trout Giggles @9.1.9    2 years ago

When I make rubans at home I always squeeze the kraut dry so it doesn't waterlog the sandwich.  I tend to toast the bread lightly first and then grill the sandwich in cast iron.

 The thought of 1/2 to 3/4 lbs of corned beef or pastrami on a sandwich is almost gag inducing for me, so I seldom order them at a deli because it is too much.  I took my daughter to Zingermans in Ann Arbor once and a single sandwich was more than enough for the two of us.

 
 
 
charger 383
9.1.11  charger 383  replied to  Paula Bartholomew @9.1.4    2 years ago
I hate cooked cabbage

I like it raw and in soup but the smell of cooked cabbage reminds me of a rayon factory

 
 
 
epistte
9.1.12  epistte  replied to  charger 383 @9.1.11    2 years ago
I like it raw and in soup but the smell of cooked cabbage reminds me of a rayon factory

I love sauteed and braised cabbage in addition to kraut but the gas is a problem.

I've found that most people who say that they don't like kraut have never had it prepared properly.  It must be cooked low and slow for 3-4 hours before it is really good. You cannot just warm up a can of kraut and called it edible. I'll post my family recipe if anyone is interested.

 
 
 
MonsterMash
9.1.13  MonsterMash  replied to  charger 383 @9.1.11    2 years ago

When my mom made corn beef and cabbage I would leave the house the smell was more than I could stand.

 
 
 
magnoliaave
10  magnoliaave    2 years ago

Oh, that is so easy.  A N.O. po boy!  Nothing in this world to compare.

Fresh po boy bread layered with fresh beef thathas been simmering for hours in the gravy.  Mayonaise smeared up and down the bread.  Gravy, lots of gravy so when you sit elbows on the table the gravy trickles down your arms.  It is wonderful and an event.

When I was growing up my parents took us to Parkway Bakery by Bayou St. John in City Park.  We went there for Po boys. 

Another big treat was getting Manuel's tamALES from his cart on a corner usually on Canal St/














 
 
 
katrix
10.1  author  katrix  replied to  magnoliaave @10    2 years ago

I spent 10 days in N.O. on a business trip, which also included the most amazing food.

I loved the po' boys, but I preferred the Gulf shrimp  rather than beef.   And I couldn't eat half of it ... I didn't want to waste my room on bread, when I could have seafood.  Char grilled oysters ... I'm swooning just thinking about them.

Daisy Duke's had the best fried catfish sandwich I've ever had.  I couldn't eat all the bread and still have room for the fish.

 
 
 
Galen Marvin Ross
10.2  Galen Marvin Ross  replied to  magnoliaave @10    2 years ago

My favorite Po Boy.

 
 
 
Enoch
11  Enoch    2 years ago

Dear Friend Katrix: Whole grain toasted pita bread. Stuffed with filafel (Ground spiced chick pea or fava beans rolled into balls and fried.

Also stuffed with fresh cut salad ingredients and either a sesame (tahini) sauce.

Middle Eastern delicacy.

Good appetite.

Enoch.  

 
 
 
epistte
11.1  epistte  replied to  Enoch @11    2 years ago
Whole grain toasted pita bread. Stuffed with filafel (Ground spiced chick pea or fava beans rolled into balls and fried.

Given the choice between a burger and a falafel. the falafel wins every time. I like mine with a bit of harissa.  Lamb shawarma is a close second.

I'm looking for someplace that make Koshari.

 
 
 
Enoch
11.1.1  Enoch  replied to  epistte @11.1    2 years ago

Dear Friend Episette: Harissa is a great sauce.

Lamb is the only way to go for Schwarma in my view.

I once heard a jockey at the camel races in Beer Shevah whispering into the ear of a dromedary he was racing the following words.

"Jerusalem's cold.

Tel Aviv's warmer. 

Camels that lose, are made into Schwarma".

He placed first in that race.

Smiles.

Enoch.

 
 
 
katrix
11.2  author  katrix  replied to  Enoch @11    2 years ago

That sounds amazing, but it would be even better with tzatziki sauce.  

One of my Greek friends told me to buy the fattiest yogurt you could find.  Put it in cheesecloth and tie it to your sink faucet; let the liquid drain overnight.  Only then do you add the garlic and cucumber.  

I love steaks and pork chops, but there are so many good vegetarian dishes out there.  I recently made baked zucchini cheese sticks.  All the cheese, but veggies instead of bread.

 
 
 
Enoch
11.2.1  Enoch  replied to  katrix @11.2    2 years ago

Dear Friend Katrix: Tzatziki is a great choice.

Try chopping up all parts of the garlic plant. Add them, along with chives to the yogurt for added zip.

Yum.

Enoch.  

 
 
 
katrix
11.2.2  author  katrix  replied to  Enoch @11.2.1    2 years ago

I have garlic chives and regular chives growing in my driveway. If I soak them, they're fairly easy to pull up and give away.  

And I will have some ramps in my kitchen sometime this week, speaking of chives.

 
 
 
Spikegary
11.2.3  Spikegary  replied to  katrix @11.2    2 years ago

While stationed in Turkey, our favorite sandwich was the Chicken Donner kabob sandwich......inexpensive and delicious (have found a place in Port Dahlousie, Ontario that makes them).....only problem in Tirkey, there's not much in the way of Food/Health Rules.....on New Year's Eve a bunch of us went to Izmir and got there around 10:30 a.m.  A bunch of people ordered the sandwiches (I was lucky that I didn't) and they spent the holiday and much of the next week on the emergency weight loss program-undercooked chicken is bad.........really bad.  I remember my boss finally making it to work, saying thank God, he could finally trust his farts again........

 
 
 
Enoch
11.2.4  Enoch  replied to  katrix @11.2.2    2 years ago

Dear Friend and Sister in Humanity Katrix: Mrs. E. a veteran of the Kibbutz, has the family green thumb.

We have our own apple tree.

Also veggie, fruit, flower and spice patches in our front and back yards.

Bringing forth the bounty of the good earth is one of life's delights.

Spring time see violets in full bloom. 

To be followed by lilacs.

We don't harvest anything edible just yet.

Nothing tastes better than that you grow yourself.

Mrs. E's kibbutz is in northern Israel.

I was a volunteer at one between Beer Sheva and the Gaza Strip, back in the early 1970's.

Owing to the drip root system of irrigation it was possible to grow carrots and watermelons in the Negev Desert.

Where we live now, everything in season is lush dark green.

A.D. Gordon was credited with the idea of Da'ath Ha Adamah (Religion of the soil).

He never wrote those words.

He did write about Mitzvoth Ha Kla-uut (Agricultural Commandments).

Where ever we live, when we bond with the soil, and bring forth life from it we feel more in tune with nature. 

That gives Mrs. E. and me a sense of inner peace and tranquility.

Etz Chaim He. 

"The Torah (guide) is a tree of life. Therefore choose life".

We choose to support life in all its forms in sustainable ways life in our time.

We find it a good way to go.

Peace and Abundant Blessings (and Harvests).

Enoch.

 
 
 
Enoch
11.2.5  Enoch  replied to  Spikegary @11.2.3    2 years ago

Dear Friend Spikegary: Food hygiene in the Middle East isn't as it is in the USA.

Professor Robert Rechtenwald, someone with whom I studied as an undergraduate was a Ford Foundation Fellow in Aleppo When Hafez Al Assad took over Syria by force with his Ba'ath party.

My Professor told me that he would never eat anything not brought home and cooked in a pressure cooker until the meat fell off the bone first.

When dining in Turkey, specify you want everything cooked or boiled first.

Otherwise, don't leave the server a Tyyip.

Smiles.

Enoch.

By the bye, I will send you an email to set up our dinnre foursome this week no later than Wednesday night.

Perhaps we can do a late lunch or early dinner. 

Give us a chance to chat in a leisurely fashion, and avoid the mealtime crowds. 

E.

 
 
 
Galen Marvin Ross
11.3  Galen Marvin Ross  replied to  Enoch @11    2 years ago

Friend Enoch, does that come with human liver?

 
 
 
NORMAN-D
12  NORMAN-D    2 years ago

The "Muffaletta" baby. End of story. 

download.jpeg

 
 
 
katrix
12.1  author  katrix  replied to  NORMAN-D @12    2 years ago

OK, that's almost like when I went to the Carnegie Deli in NYC.  You have to use a knife and fork on that one, I assume?

 
 
 
Enoch
12.1.1  Enoch  replied to  katrix @12.1    2 years ago

Dear Friend Katrix: Growing up and for decades thereafter going to the Carnegie Deli, and the Stage Deli for Corned Beef sandwiches, old sour pickles, fresh rye bread, sharp deli mustard (the kind with the flecks of black pepper in it) and Dr. Browns Cream or Black Cherry or Moxie soda was a must do. 

One birthday in my youth, our family went to the Stage Deli.

The Three Stooges were playing poker at a nearby table.

Having been an avid fan of the Stooges on black and white TV, I glanced over to the table. 

Curly Joe (Besser) asked me if I wanted an autographed photo of the Stooges as a birthday present. 

I was 7 at the time.

To be polite, after he gave it to me, co-signed by Moe (Howard) and Larry (Fine) I asked if he wanted my autograph.

I was to young to appreciate it at the time.

Making the Three Stooges crack up laughing may have been the pinnacle of my childhood.

Peace, Abundant Blessings and Please Pass the Sauerkraut. 

Enoch.

 
 
 
katrix
12.1.2  author  katrix  replied to  Enoch @12.1.1    2 years ago
Making the Three Stooges crack up laughing may have been the pinnacle of my childhood.

I can imagine!

 
 
 
Kathleen
13  Kathleen    2 years ago

A cold cut, with no hots and extra onions.

Reuben is close second.

 
 
 
katrix
13.1  author  katrix  replied to  Kathleen @13    2 years ago

So what does cold cut with no hots mean?  What all do you get in it? Does "no hots" mean no spicy meats, or no hot peppers?  

 
 
 
Kathleen
13.1.1  Kathleen  replied to  katrix @13.1    2 years ago

It has ham, salami, bologna, american cheese, lettuce, tomatoes, and onions.  You may put mayo and a little black pepper on it too.

Some people put cut up hot peppers on it, but I don't. The lunch meat is not spicy either. You use a sub roll. 

 
 
 
Release The Kraken
15  Release The Kraken    2 years ago

Ruben with Sauerkraut.

 
 
 
katrix
15.1  author  katrix  replied to  Release The Kraken @15    2 years ago

How much sauerkraut?  I'm going through the comments, and had a conversation about this above.  Now I need to know .. is the sauerkraut more important to you than the cheese?

 
 
 
Release The Kraken
15.1.1  Release The Kraken  replied to  katrix @15.1    2 years ago

Yes, lot's of sauerkraut!

 
 
 
Jasper2529
15.1.2  Jasper2529  replied to  Release The Kraken @15.1.1    2 years ago

There can never be too much sauerkraut on a Reuben!

 
 
 
Gordy327
15.1.3  Gordy327  replied to  Jasper2529 @15.1.2    2 years ago
There can never be too much sauerkraut on a Reuben!

This is true. That also applies to bratwurst on a hard roll. And a Reuben must be on rye bread. With a big pickle on the side.

 
 
 
Jasper2529
15.1.4  Jasper2529  replied to  Gordy327 @15.1.3    2 years ago
And a Reuben must be on rye bread. With a big pickle on the side.

Absolutely! And the corned beef must be very lean.

 
 
 
Gordy327
15.1.5  Gordy327  replied to  Jasper2529 @15.1.4    2 years ago
And the corned beef must be very lean.

Agreed. Pastrami on rye is also good.

 
 
 
1stwarrior
16  1stwarrior    2 years ago

Peanut butter, mustard, bologna on wheat.

 
 
 
katrix
16.1  author  katrix  replied to  1stwarrior @16    2 years ago

Now, that's strange.  My dad and my sister used to like what they called "cheese horribles."  It was white bread, a slice of (probably American) cheese, relish, and mustard.  That doesn't sound too bad to me now, if it had real cheese on it.

As much as I love peanut butter, and as much as I love mustard, I've never once thought of combining them.  Hmm.  Really?  You're not like my Greek friend's mother, when she made me try lamb brains at Greek Easter and then laughed at the look on my face (before admitting she doesn't like them either)?

 
 
 
katrix
16.2  author  katrix  replied to  1stwarrior @16    2 years ago
Peanut butter, mustard, bologna on wheat.

Is this really a good thing?  Mustard and peanut butter .. two of my favorite sandwich items ... but do they really work together?  What kind of mustard?

It sounds like it's worth a try.

 
 
 
Vic Eldred
17  Vic Eldred    2 years ago

Steak & Cheese forever with oven hot fresh bread, shaved steak off the grill and spicey hot cheese!

 
 
 
MrFrost
17.1  MrFrost  replied to  Vic Eldred @17    2 years ago

That sounds REALLY good. 

 
 
 
Vic Eldred
17.1.1  Vic Eldred  replied to  MrFrost @17.1    2 years ago

Careful it's addictive. I limit myself to once a week.

 
 
 
MrFrost
17.1.2  MrFrost  replied to  Vic Eldred @17.1.1    2 years ago
Careful it's addictive. I limit myself to once a week.

You use a pepper jack cheese? That with steak is great.

 
 
 
Studiusbagus
17.1.3  Studiusbagus  replied to  MrFrost @17.1    2 years ago

We developed a sandwich at the restaurant from a mistake and it took off.

"Tortuga Flamente'"

 It started with a grilled chicken sandwich for a Mexican customer that wanted a bit more spice.

Grilled Chicken breast seasoned with Montreal Steak seasoning, and then hotsauce. Top that with a fried egg with two serrano peppers cut in to two strips each and placed on the egg like four legs sticking out, a slice of pepperjack cheese melted on it, served in a grilled ciabotta bun.....the first time we were just making a sandwich and my assistant remarked that it looked like a turtle, the customer agreed and bit in to it proclaiming "Tortuga Flamente'"  (Flaming turtle)

By the weekend we were selling 30 at lunch. That was 10% of our lunch orders....not bad.

 
 
 
Perrie Halpern R.A.
17.1.4  Perrie Halpern R.A.  replied to  Studiusbagus @17.1.3    2 years ago

Sounds yummy to me.. can you have one delivered to NY?

 
 
 
Vic Eldred
17.1.5  Vic Eldred  replied to  MrFrost @17.1.2    2 years ago

You bet!

 
 
 
katrix
17.2  author  katrix  replied to  Vic Eldred @17    2 years ago

Yum. I'd need sauteed mushrooms on that.

 
 
 
Raven Wing
18  Raven Wing    2 years ago

I have three favorites;

BLT 

Polish Sausage (on rye bread)

BBQ Pork

 
 
 
katrix
18.1  author  katrix  replied to  Raven Wing @18    2 years ago

I love BLTs, but I'd give up the bacon for more tomatoes and I'd add some cheese.

I'm a little embarrassed.  I think everyone is realizing that my name is Katrix, and I'm a cheesaholic.

 
 
 
Raven Wing
18.1.1  Raven Wing  replied to  katrix @18.1    2 years ago
and I'd add some cheese.

I am not that fond of cheese on sandwiches, other than a grilled cheese sandwich. I like lots of bacon on my BLT, and very crispy at that. I don't eat them that often anymore, but, when I do, I put lots of bacon on them. But, I do agree with the tomatoes, I like lots of them on there too...nice big ripe slices with full flavor. thumbs up

 
 
 
katrix
18.1.2  author  katrix  replied to  Raven Wing @18.1.1    2 years ago

I love bacon; fairly crispy, but not just a dried out strip, still some nice fat on it.  This could be an entirely new article .. how do you like your bacon cooked?

 
 
 
Raven Wing
18.1.3  Raven Wing  replied to  katrix @18.1.2    2 years ago
but not just a dried out strip,

Same here. I had a BLT at a eatery once that used the ready made bacon and it was awful. Didn't taste anything like a real BLT. Blech! eek

 
 
 
MrFrost
19  MrFrost    2 years ago

Ham and cheese, mayo and a tiny bit of mustard on sourdough or plain old white bread. Not fancy or exotic but pretty good if you put it on the Foreman for about 3 mins. 

 
 
 
katrix
19.1  author  katrix  replied to  MrFrost @19    2 years ago

I like whole grain bread better.  I grew up on Wonder Bread, and it stuck to the roof of my mouth like a gluey paste  .. it's much better when the little seeds get stuck in your teeth.  That gives you 20 minutes of fun, versus just a few minutes.

 
 
 
Paula Bartholomew
19.1.1  Paula Bartholomew  replied to  katrix @19.1    2 years ago

Be careful of wheat bread.  So much of it is made from genetically altered grain.  Best place to get it is at health food stores.

 
 
 
tomwcraig
19.1.2  tomwcraig  replied to  Paula Bartholomew @19.1.1    2 years ago

Actually, almost all grains are now somewhat genetically modified.  White bread is made from wheat as well as straight wheat bread.

 
 
 
katrix
19.1.3  author  katrix  replied to  tomwcraig @19.1.2    2 years ago

Most of what we eat is GMO .. just by centuries of breeding carefully.  It looks nothing like the original plant.

 
 
 
tomwcraig
19.1.4  tomwcraig  replied to  katrix @19.1.3    2 years ago

That was my point.  Corn is mainly a bunch of hybrids, much different from the Maize that American Indians showed early settlers and explorers.

 
 
 
katrix
19.1.5  author  katrix  replied to  tomwcraig @19.1.4    2 years ago

Sorry, I meant to address Paula ... you and I are on agreement on this

 
 
 
Kathleen
20  Kathleen    2 years ago

This one I have to mention.

Italian sausage with green peppers and onions that's cooked on the grill on sub bread.

yummmm

 
 
 
MrFrost
20.1  MrFrost  replied to  Kathleen @20    2 years ago
green peppers and onions that's cooked on the grill on sub bread.

Speaking of which, anyone seen Trout lately? 

 
 
 
Kavika
20.1.1  Kavika   replied to  MrFrost @20.1    2 years ago
Speaking of which, anyone seen Trout lately? 

I saw her in Little Rock about a week ago. She was just started eating a NY Hero sandwich, she said it could take her a week to finish it....winking

Seriously, I believe that she said she was going on vacation.

 
 
 
Kathleen
20.1.2  Kathleen  replied to  MrFrost @20.1    2 years ago

No, I have not.  I wondered where she was.

 
 
 
Split Personality
20.1.3  Split Personality  replied to  MrFrost @20.1    2 years ago

Annual vacation in the Big Easy.....

between the sunburn and the hangover we should see her by Tuesday

Lol

 
 
 
MrFrost
20.1.4  MrFrost  replied to  Split Personality @20.1.3    2 years ago
Annual vacation in the Big Easy.....

Oh that's right, I forgot she did mention it. 

 
 
 
MrFrost
20.1.5  MrFrost  replied to  Kavika @20.1.1    2 years ago

Yep, I remember now. Thanks folks. 

 
 
 
NORMAN-D
20.1.6  NORMAN-D  replied to  Split Personality @20.1.3    2 years ago
Annual vacation in the Big Easy.....

That's where my sandwich pick originated. Mmmmm-Muffaletta, 'Cafe Maspero'.

 
 
 
Raven Wing
20.1.7  Raven Wing  replied to  Split Personality @20.1.3    2 years ago
Annual vacation in the Big Easy

My favorite part of N.O. is the French Quarter. The food there is wonderful. And of course, the Cajun food is a must.

 
 
 
katrix
20.1.8  author  katrix  replied to  Raven Wing @20.1.7    2 years ago

And the gardens

 
 
 
Raven Wing
20.1.9  Raven Wing  replied to  katrix @20.1.8    2 years ago
And the gardens

Yes indeed, the gardens. They are unbeatable.

 
 
 
Trout Giggles
20.1.10  Trout Giggles  replied to  Raven Wing @20.1.7    2 years ago

We try a different restaurant every time we go to NO. My favorite is Dean's. They have the best etoufee there

 
 
 
katrix
20.2  author  katrix  replied to  Kathleen @20    2 years ago

Oh, yes.  Especially at a minor league baseball game.  

 
 
 
Spikegary
20.3  Spikegary  replied to  Kathleen @20    2 years ago

I first learned of this delicacy when I went for a workday at the Gun Club my family belonged to.  We had a cookout and I helped make Sausage and peppers/onions........was soooo good!  Still love that sandwich.

 
 
 
Kathleen
20.3.1  Kathleen  replied to  Spikegary @20.3    2 years ago

I know.... so good!  Just that too, nothing else on it because you want to taste the onions and green peppers with it.  I had it at a fair that had booths, it was called Italian sausage and green pepper subs.  Yumm

 
 
 
epistte
20.3.2  epistte  replied to  Kathleen @20.3.1    2 years ago
Just that too, nothing else on it because you want to taste the onions and green peppers with it.

 I put sauteed mushrooms on mine.

 
 
 
GregTx
21  GregTx    2 years ago

Sorry, asked a few questions and forgot to give my answer. Leftover medium-rare roast beef with sharp cheddar, sliced fresh tomato and onion, mayo and good old yellow mustard on a fresh baked hoagie roll with the biggest Claussen left in the jar.

 
 
 
Split Personality
21.1  Split Personality  replied to  GregTx @21    2 years ago

No horse radish ?????

Wink

 
 
 
GregTx
21.1.1  GregTx  replied to  Split Personality @21.1    2 years ago

No. In my experience, the only legitimate use of horseradish is on a brat.😉 

 
 
 
katrix
21.1.2  author  katrix  replied to  Split Personality @21.1    2 years ago

Several years ago, I ate lunch at my desk, and was crying as I ate.  One or two people  asked if I were OK .. I said yes, I'm fine.  I accidentally put straight horseradish, rather than horseradish sauce, on my roast beef sandwich.  But I ate it all anyway, and cried, and loved every bite.

 
 
 
katrix
21.2  author  katrix  replied to  GregTx @21    2 years ago

That's amazing .. but I'd still add horseradish if I'm having roast beef.

 
 
 
1stwarrior
21.2.1  1stwarrior  replied to  katrix @21.2    2 years ago

And when you go to Texas Roadhouse, make sure you have the horseradish sauce with your rare prime rib.

 
 
 
lib50
22  lib50    2 years ago

Now I am really in the mood for a grilled Reuben on rye (mustard not thousand) with a kosher pickle of course.  And there really isn't a good deli around here, so I won't be eating one soon.  Damn

 
 
 
katrix
22.1  author  katrix  replied to  lib50 @22    2 years ago
grilled Reuben on rye (mustard not thousand

Mustard.  I would love Reubens if they did that .. now I know what to ask for next time.  It's just that dressing which throws off the entire thing for me.  Russian or Thousand Island.  It's mustard for me.  I feel like there's a song in a musical about that.

 
 
 
Enoch
22.2  Enoch  replied to  lib50 @22    2 years ago

Dear Friend Lib50: There is now a third alternative for a Schmear on a Reuben Sandwich.

It is a diet Thousand Island Dressing.

It's called Five Hundred Island Dressings. 

Half the land mass of the original dressing.

E.

 
 
 
katrix
22.2.1  author  katrix  replied to  Enoch @22.2    2 years ago

*snort*

:)

 
 
 
Sister Mary Agnes Ample Bottom
23  Sister Mary Agnes Ample Bottom    2 years ago

Favorite breakfast sandwich:  Chicken salad on egg bread from Fleishman's Deli with 2, giant, reach your hand in the jar and get them yourdamnself, dill pickle halves, mustard potato salad, and a Dr. Pepper (original recipe) guzzled straight from the (glass) bottle.

Favorite lunch sandwich:  A tall club on toasted wheat bread with roast beef, bacon, pastrami, honey ham, slices of baby swiss and pepper-jack cheese, vine-ripened tomato slices, crisp hearts of romaine lettuce, and 2 or 3 slices of Tyler, Texas noon-day onions that you have to buy on the side of the road...and a pile of home fries so tall, that I have to part them in the middle to see who is sitting across the table from me.

Favorite middle-of-the-night sandwich:  Peter Pan Peanut Butter and Smucker's strawberry preserves on honey wheat bread; each half made individually.

Yep, I'm a high-maintenance, spank-ass, sandwich lover.

 

 
 
 
katrix
23.1  author  katrix  replied to  Sister Mary Agnes Ample Bottom @23    2 years ago

Sounds good .. but who can possibly eat a club sandwich without it falling apart all over them?  

There are too many layers of bread in those for me.

So far, nobody's said they like olive loaf or liverwurst.  I know some of you like that .. many of my friends do .. bring it on!

 
 
 
Split Personality
23.1.1  Split Personality  replied to  katrix @23.1    2 years ago

Ok - so here's my life long confession although I don't know if this was culinary or just poor folks food.

I was raised on liverwurst on white with pepper & salt and only .......yellow mustard.

Later as I progressed through grade school and started making my own school lunches - I switched to rye bread and copied my father by adding equal amounts of sliced raw onion.

(Probably why I was a late to the dating scene )

One day at work as the result of a lost bet, I had to switch lunches with my best friend Carl who was black  - imagine our surprise when we both had liverwurst

but his had mayo instead of mustard

we both approached it like we were about to eat poison.

Butt, I switched to Mayo

and he switched to mustard

go figure.

I still love liverwurst

and scrapple............lol

 
 
 
pat wilson
23.1.2  pat wilson  replied to  katrix @23.1    2 years ago

I love a nice pate on a good cracker or crostini, olive loaf or liverwurst, meh. 

 
 
 
katrix
23.1.3  author  katrix  replied to  Split Personality @23.1.1    2 years ago

Scrapple .. lmao!  I grew up in Maryland but my parents didn't, so I never had scrapple growing up.  By then, it was too late for me.

I never had grits growing up, either.  I think they're OK .. but just barely.  They're like white rice or pasta .. if you have to put stuff on something to give it a flavor, then why bother eating it?

 
 
 
Split Personality
23.1.4  Split Personality  replied to  katrix @23.1.3    2 years ago

Grits are only acceptable with a good southern country breakfast that includes copious amount of biscuits 'n gravy in which to mix them.

Okra, I only indulge if it's pickled,

and at a good Texas barbecue where people will notice, lol

 
 
 
katrix
23.1.5  author  katrix  replied to  Split Personality @23.1.4    2 years ago
nd at a good Texas barbecue where p

And probably two-thirds of them are only eating it so you'll notice, lmao

 
 
 
Raven Wing
23.1.6  Raven Wing  replied to  Split Personality @23.1.4    2 years ago

Being raised in the South, I ate a good share of fried okra, and my Paternal Grandmother's was the best ever. Grits...meh...not one of my favorites. 

 
 
 
Sister Mary Agnes Ample Bottom
23.1.7  Sister Mary Agnes Ample Bottom  replied to  katrix @23.1    2 years ago

My mom could eat Braunschweiger on crackers with a dollop of hot mustard for every meal.  Now I use it as a bargaining tool when her Parkinson's isn't allowing her to think and act correctly.  If I can't get through any other way, one sniff of Braunschweiger, and she becomes a kitten.  Me, on the other hand?  One sniff and it rates about a 5 on my dry-heave-o-meter. 

 
 
 
Raven Wing
23.1.8  Raven Wing  replied to  Sister Mary Agnes Ample Bottom @23.1.7    2 years ago

Never was fond of that either. Bratwurst is not bad if fixed right. 

 
 
 
katrix
23.1.9  author  katrix  replied to  Sister Mary Agnes Ample Bottom @23.1.7    2 years ago
Braunschweiger

That's the other pasty meat that my dad and sister ate.  I could never develop a taste for it.

 
 
 
T.Fargo
23.1.10  T.Fargo  replied to  Sister Mary Agnes Ample Bottom @23.1.7    2 years ago
Braunschweiger

The only real difference between liverwurst and Braunschweiger is that the latter is smoked.  It's a bitch to light, butt somehow they get it to go...

 
 
 
Kathleen
23.1.11  Kathleen  replied to  katrix @23.1.9    2 years ago

I like it on rye, but just a little.

 
 
 
epistte
23.1.12  epistte  replied to  Raven Wing @23.1.6    2 years ago
Being raised in the South, I ate a good share of fried okra, and my Paternal Grandmother's was the best ever. Grits...meh...not one of my favorites.

I like grits of there is enough cheese and butter in them.

I had no idea that there were until they were part of a breakfast that I ordered in Virginia. We were hiking in the Shenandoah National park and ate at a diner in Luray Va one morning. 

 
 
 
charger 383
23.1.13  charger 383  replied to  epistte @23.1.12    2 years ago
Luray Va

Right across the mountain from Charger land. Luray is a nice town

 
 
 
Raven Wing
23.1.14  Raven Wing  replied to  epistte @23.1.12    2 years ago
We were hiking in the Shenandoah National park and ate at a diner in Luray Va one morning.

I lived in the Town of Warrenton in No. VA, and often went to Luray. It was a very nice town and had right on one of the main highways. I never ate breakfast there, but, stopped at one of the small cafe's for a quick lunch on one of my trips through there. Their Lentil soup was delicious, one of the best I've ever had. The Shenandoah Mtns and Valley hare the homeland of my Maternal Cherokee ancestors, so they both hold a lot special meaning for me. Being able to be there and enjoy them was very Spiritual for me.

I do miss them. 

 
 
 
Buzz of the Orient
23.1.15  Buzz of the Orient  replied to  epistte @23.1.12    2 years ago

Being a Canadian, where I have never in my life seen grits served, on my way to Florida I stopped in Georgia and tried grits. Never again, thank you.

 
 
 
Buzz of the Orient
23.2  Buzz of the Orient  replied to  Sister Mary Agnes Ample Bottom @23    2 years ago

I think I could live quite happily on your menu.

 
 
 
charger 383
24  charger 383    2 years ago

BLTs and Club Sandwiches are great

Pulled Pork BBQ with slaw

Hot Roast Beef with gravy and fries or mashed potatoes

 
 
 
katrix
24.1  author  katrix  replied to  charger 383 @24    2 years ago

Very good. 

I started making mashed cauliflower instead of mashed potatoes and liked it.  I added parsnips to it, and liked it even better.  I included lots of roasted garlic and rosemary in it, of course.  I haven't tried gravy on it yet. 

A moral question:  if I serve gravy with it, is it morally OK for me to let people assume it's mashed potatoes, if they don't ask?

 
 
 
Split Personality
24.1.1  Split Personality  replied to  katrix @24.1    2 years ago

I'm not sure of the process but we've been having a lot of cauliflower lately drowned in butter and covered with melted creamed cheese.

I don't really care if it's better nutritionally  than the potatoes....lol

 
 
 
katrix
24.1.2  author  katrix  replied to  Split Personality @24.1.1    2 years ago

We drown potatoes in cheese and butter anyway .. so yep, it's healthier.  I think it might be a valid reason to add twice as much cheese.  

Try roasting a head of garlic and adding that.   Cut the top off an entire head of garlic, put it on tin foil, drizzle some olive oil over every exposed clove, close the tin foil up tightly.  Then cook it on a baking sheet for a while .. maybe a half hour at 350 or 400.  It turns into a paste that you can whisk with the melted butter and cheese.  Just squeeze it out of the cloves.  

 
 
 
charger 383
24.1.3  charger 383  replied to  katrix @24.1    2 years ago

better warn them

 
 
 
Split Personality
24.1.4  Split Personality  replied to  katrix @24.1.2    2 years ago

I'll pass that on to the chief...angel

 
 
 
katrix
24.1.5  author  katrix  replied to  charger 383 @24.1.3    2 years ago

I'm good about that.  I'll ask ahead of time. and I'll make mashed potatoes too if necessary .. which it almost always is.  I don't mix instant potatoes in with the mashed cauliflower, to try to trick people.  

 
 
 
Buzz of the Orient
25  Buzz of the Orient    2 years ago

A sandwich I doubt anyone else will suggest, but my favourite: Thick sliced hot cooked beef tongue on very fresh seeded rye bread with deli mustard, served with a kosher old dill pickle and a cup of potato salad, with a Dr. Brown's diet cream soda or root beer.

thumb_600.jpg?1478821045

But in a totally different direction, for a snack: peanut butter, strawberry jam and sliced banana on raisin chala (egg bread) and with very cold skim milk to drink with it.

 
 
 
katrix
25.1  author  katrix  replied to  Buzz of the Orient @25    2 years ago

 I don't like the texture of the organ meats .. too soft.  Tongue is muscle, so I guess that's why I do like it.   Tacos de lenguas ..wonderful if they're cooked properly.  A grilled beef tongue is amazing .. rather graphic.  It looks like an entire cow's tongue.  But then, a cut-up chicken looks like a cut-up chicken.  And people eat chicken gizzards. Tongue vs gizzards .. tongue for me.

 
 
 
pat wilson
25.1.1  pat wilson  replied to  katrix @25.1    2 years ago

I like sauteed chicken liver.

 
 
 
Raven Wing
25.1.2  Raven Wing  replied to  pat wilson @25.1.1    2 years ago

Same here. And I like them crispy too.

 
 
 
katrix
25.1.3  author  katrix  replied to  Raven Wing @25.1.2    2 years ago

Some fried chicken places around here sell not only fried livers, but fried gizzards. 

I have a couple of friends who grew up on those, and who love them.  What does a gizzard taste like?  What's its texture?  How do they get the little stones out of them?  I know how to get sand out of clams, but stones out of gizzards?

 
 
 
Buzz of the Orient
25.1.4  Buzz of the Orient  replied to  katrix @25.1.3    2 years ago

Chicken liver appetizers go well before a meal as well.

Grind up some cooked chicken livers and mix with about 2/3 that amount of ground hard boiled egg, add some ground raw onion, a little garlic powder, and enough chicken fat (I have to use olive oil here) to moisten it, and serve it as pate  on Ritz crackers.

choppedliver.jpg

Kosher old dill pickles and tomato slices go well with it.

Delicious

 
 
 
pat wilson
25.1.5  pat wilson  replied to  katrix @25.1.3    2 years ago

The gizzards are usually the heart, liver, kidneys and neck. The kidneys are very grissley, the neck meat is great tasting but stringy, heart okay, liver very good. The broth is good for soup.

 
 
 
katrix
25.1.6  author  katrix  replied to  pat wilson @25.1.5    2 years ago

I thought those were the giblets .. the gizzard is one specific type of giblet.

 
 
 
Buzz of the Orient
25.1.7  Buzz of the Orient  replied to  pat wilson @25.1.1    2 years ago

I stir-fry chicken livers with sliced green bell peppers, onions and mushrooms. You can't do them all with the same timing - they require different times to cook in the pan so you have to add them in the proper order.

 
 
 
katrix
25.1.8  author  katrix  replied to  Buzz of the Orient @25.1.7    2 years ago

I've made one concession to  chicken livers.  When I simmer a chicken, I include the giblets, as I suppose almost everyone does.  After I debone the chicken and put the meat in a bowl, I chop up the chicken livers and add them.  

 
 
 
pat wilson
25.1.9  pat wilson  replied to  katrix @25.1.6    2 years ago

you're right !

 
 
 
Enoch
25.2  Enoch  replied to  Buzz of the Orient @25    2 years ago

Dear Friend Buzz: Neshumeh Essen (Kosher le Osher Soul Food).

Geschmacht!

Savory.

Enoch.  

 
 
 
Buzz of the Orient
25.2.1  Buzz of the Orient  replied to  Enoch @25.2    2 years ago

My mother was a great cook.

 
 
 
Raven Wing
26  Raven Wing    2 years ago

I had the Squash soup they served at the High Museum in Atlanta GA. It was truly one of the best Squash soups I have ever had. I made a point of testing my hand at making it at home and managed to match it pretty well. I also found that by adding a few different spices at times it made a great tasting variety of the soup.

It goes really well with Cherokee Fry Bread.

 
 
 
katrix
26.1  author  katrix  replied to  Raven Wing @26    2 years ago

I love squash soup.

I also love squash, period.  Our Farmers Market started offering angel hair squash last year.  It's much smaller than spaghetti squash, and it's round.  Perfect for one person for a main meal once you add some stuff, or as a side for two.  Since the strands are thinner (therefore the "angel hair" name), my homemade pesto clings to it so much better. 

 
 
 
Raven Wing
26.1.1  Raven Wing  replied to  katrix @26.1    2 years ago

I also had some pumpkin soup. I didn't think I would like it as I am not fond of pumpkin. But, it was really good! I learned to make it and used to make it for the family every Thanksgiving in addition to the usual pumpkin pies. In a way, the pumpkin soup tastes a bit like squash soup, the kind made with the large butternut squash, which is what I use. 

I have not yet tried the angel hair squash, but, if I an find it I will try it.

 
 
 
katrix
26.1.2  author  katrix  replied to  Raven Wing @26.1.1    2 years ago

Pumpkin pie and squash pie don't have much difference in flavor.  It's all about the spices.  Pumpkins are just winter squashes, after all.

 
 
 
Raven Wing
26.1.3  Raven Wing  replied to  katrix @26.1.2    2 years ago

Very true. So both provide for a lot of various spices and go-withs that can liven-up their flavors very well. 

 
 
 
Gordy327
26.1.4  Gordy327  replied to  katrix @26.1    2 years ago
I love squash soup.

I can make a mean homemade creamy potato soup. It might be a calorie bomb, but it's oh so decadent. For  a healthier option, I sometimes make a homemade turkey/chicken soup using the bones, stock, skin, ect and all leftovers of the bird in my soup stock and have it loaded with vegetables and rice or noodles. Sometimes I'll add split peas to make it a split pea chicken/turkey soup. Great for keeping one warm in the winter. Especially if it has chopped jalapenos in it. :)

 
 
 
Raven Wing
26.1.5  Raven Wing  replied to  Gordy327 @26.1.4    2 years ago

Homemade potato soup has been a staple in my family for many generations. I still make it for myself once or twice a month as I love the flavor of it. 

 
 
 
Gordy327
26.1.6  Gordy327  replied to  Raven Wing @26.1.5    2 years ago
as I love the flavor of it.

It's awesome, isn't it? :P

 
 
 
Buzz of the Orient
26.1.7  Buzz of the Orient  replied to  Gordy327 @26.1.4    2 years ago
"I can make a mean homemade creamy potato soup."

I'd like to see your recipe for that.

 
 
 
Raven Wing
26.1.8  Raven Wing  replied to  Gordy327 @26.1.6    2 years ago

thumbs up

 
 
 
Gordy327
26.1.9  Gordy327  replied to  Buzz of the Orient @26.1.7    2 years ago
I'd like to see your recipe for that.

Sure:

  • 4 cups of water
  • 4 cups of diced potatoes
  • 1/3 cup chopped onion (more if you like onions)
  • 1/2 cup chopped celery
  • 3/4-1 cup chopped bacon
  • 2 chicken boullion cubes
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper (more, like 1 tsp, if you want a little more zing)
  • 2 cups cream or half and half (milk is an acceptable substitute)
  • 5 tbl spoons all purpose flour
  • 6 tbl spoons butter
  • 1 can whole kernel sweet corn (optional). 

 Combine the potatoes, celery, onions, bacon, and corn in a pot with the water. bring to a boil and reduce heat to medium until the potatoes are tender (approximately 15 mins). stir in the bullion cubes, salt, and pepper.

In a saucepan, melt the butter over medium heat. Gently add and stir in the flour over 1 minute. Slowly add and stir in the cream (or milk) over low-medium heat until thick (approximately 4-5 minutes). Lumps may for in the mixture. Just crush and stir them in.

Once the potatoes are tender, pour and stir in the cream mixture into the soup pot. Stir thoroughly and cook on low-med heat until the soup is heated through (several minutes).  

Enjoy.

 
 
 
Buzz of the Orient
26.1.10  Buzz of the Orient  replied to  Gordy327 @26.1.9    2 years ago

Thanks, I'm going to try that with everything but the bacon and corn.  I'll let you know how it turns out for me.

 
 
 
Galen Marvin Ross
26.1.11  Galen Marvin Ross  replied to  Buzz of the Orient @26.1.10    2 years ago
I'm going to try that with everything but the bacon and corn.

Well, there is Turkey bacon.

 
 
 
Raven Wing
26.1.12  Raven Wing  replied to  Buzz of the Orient @26.1.10    2 years ago

I don't use bacon, flour or corn in my potato soup, just the onions and celery. 

 
 
 
Gordy327
26.1.13  Gordy327  replied to  Buzz of the Orient @26.1.10    2 years ago
Thanks, I'm going to try that with everything but the bacon and corn.

The bacon adds a nice flavor. But it does work without it. But if you're going without bacon, then I would keep the corn in.

I'll let you know how it turns out for me.

Hope you enjoy it.

 
 
 
Kathleen
26.1.14  Kathleen  replied to  Gordy327 @26.1.9    2 years ago

Thanks Gordy, I just copied that. I will make that soon. I really like potato soup.

 
 
 
sandy-2021492
26.1.15  sandy-2021492  replied to  katrix @26.1    2 years ago
angel hair squash

I grow spaghetti squash, but I've never heard of angel hair squash.  I'll have to look for it.

 
 
 
Gordy327
26.1.16  Gordy327  replied to  Kathleen @26.1.14    2 years ago
Thanks Gordy, I just copied that. I will make that soon. I really like potato soup.

My pleasure. I hope you enjoy it. let me know how it turns out.

 
 
 
Freefaller
26.1.17  Freefaller  replied to  sandy-2021492 @26.1.15    2 years ago
I'll have to look for it.

Actually I believe they're just different regional names for the same thing

 
 
 
Kathleen
26.1.18  Kathleen  replied to  Gordy327 @26.1.16    2 years ago

I certainly will : )

 
 
 
charger 383
26.1.19  charger 383  replied to  sandy-2021492 @26.1.15    2 years ago

i think they are about the same. I only started growing squash a few years ago, my neighbor said if I would grow it he would fix some for me

 
 
 
sandy-2021492
26.1.20  sandy-2021492  replied to  charger 383 @26.1.19    2 years ago

Spaghetti squash is pretty easy.  You can either microwave it or bake it after scooping out the seeds, then tease out the strands and top them however you want.  I got an instant pot a few months ago, and I'm looking forward to trying spaghetti squash in it.  Butternut squash turned out delicious.

 
 
 
Spikegary
26.1.21  Spikegary  replied to  katrix @26.1    2 years ago

In Williamsburg, Virginia, at one of the restaurants where they serve 'period foods', I had Peanut Soup.  Was wonderful....

 
 
 
Spikegary
26.1.22  Spikegary  replied to  Galen Marvin Ross @26.1.11    2 years ago

A local antibiotic free beef farm will cut you beef bacon also-and it is surprisingly good!

 
 
 
epistte
26.1.23  epistte  replied to  Spikegary @26.1.22    2 years ago
A local antibiotic free beef farm will cut you beef bacon also-and it is surprisingly good!

There is a local packing house that makes beef bacon. Ivenever tried it because they have the very best pork bacon. They don't take any shortcuts and still smoke it over hardwood for 8 hours.  Once you have eaten their bacon supermarket bacon is almost inedible.  They also make about 20 kinds of sausage. 

 
 
 
tomwcraig
27  tomwcraig    2 years ago

If I can't have a cold roast beef sandwich with Miracle Whip and lettuce with maybe some Cool Ranch Doritos covering the beef and lettuce; I would say roast beef salad sandwich would be my choice.  The roast beef salad would have ground roast beef mixed with sweet pickles, Miracle Whip, and maybe celery.

 
 
 
katrix
27.1  author  katrix  replied to  tomwcraig @27    2 years ago

Roast beef salad?

I'm glad you brought that up. The little country diner place in my small town has "beef salad sandwiches" advertised sometimes (don't underestimate them .. they also have about the best crab cakes outside of Maryland, and that's saying something).  I never heard of that growing up, and was wondering what was in beef salad.  With tuna or egg salad, for me, it's mayo .. sometimes some finely chopped onion, salt, pepper .. but that's about it.  In chicken salad, a little pickle juice, and maybe some nuts, grapes, etc.   

I can't do Miracle Whip, it's too sweet.  Can I use Duke's mayo instead?

 
 
 
tomwcraig
27.1.1  tomwcraig  replied to  katrix @27.1    2 years ago

Well, I could have said Cool Ranch Doritos, Fritos, or Potato Chip sandwiches.  I used to make them all the time.  It is something I had in common with my aunt that died in 2014 from ALS.

 
 
 
tomwcraig
27.1.2  tomwcraig  replied to  katrix @27.1    2 years ago

As for using Miracle Whip, my mom always tended to use it in almost anything that called for several different spices and mayonnaise.  For instance, it would be used in place of mustard and mayo in Potato Salad.  I've always found it to be slightly spicy rather than sweet.

 
 
 
Buzz of the Orient
27.2  Buzz of the Orient  replied to  tomwcraig @27    2 years ago

Roast beef with Miracle Whip?  LOL.  And do you eat that on classic white Wonder Bread as well, Tom?  LOL

Wonder white.jpg

 
 
 
tomwcraig
27.2.1  tomwcraig  replied to  Buzz of the Orient @27.2    2 years ago

Nope, I usually eat it on whole wheat or honey wheat.

 
 
 
Paula Bartholomew
28  Paula Bartholomew    2 years ago

I know I am going to get dinged for this, but this gave me such a giggle I had to add it.

The Trump Sandwhich

   White bread, full of bologna, with Russian dressing, American cheese, a small pickle on the side, and served by a Mexican or a Muslim

(Creation courtesy of the Bed-Stuy deli Olive Leaf Gourmet Deli)

 
 
 
Spikegary
28.1  Spikegary  replied to  Paula Bartholomew @28    2 years ago

There's always one that just can't help themselves....makes you a lot like President Trump.  Let that sink in for a minute.

 
 
 
Buzz of the Orient
29  Buzz of the Orient    2 years ago

I would like to point out that anyone who eats a sliced meat sandwich on white bread with butter and/or mayonnaise is automatically banned from joining the "Light Unto the Nations" group.

If that person would enter a Kosher delicatessen and ask for such a sandwich he/she would most likely be laughed out of the restaurant.

 
 
 
katrix
29.1  author  katrix  replied to  Buzz of the Orient @29    2 years ago

I agree with your criteria.  May I respectfully suggest that you also ban anyone who thinks that American Cheese (processed cheese food) is actually cheese?  It's a processed cheese product, like solidified Cheez Whiz.

 
 
 
Buzz of the Orient
29.1.1  Buzz of the Orient  replied to  katrix @29.1    2 years ago

I've been a REAL cheese lover for most of my life. Unfortunately I have to travel for about an hour to get to a store that imports foods, so thank heaven I'm able to buy aged Cheddar, blue cheese, Brie, Camembert, Parmesan, Gouda, Swiss and other kinds there.  However, I wish they would carry Stilton.  Stores local to me sell only processed cheese. 

 
 
 
Paula Bartholomew
29.2  Paula Bartholomew  replied to  Buzz of the Orient @29    2 years ago

Oh well then.  I love a good turkey with mayo on white bread sandwich.

 
 
 
Split Personality
29.2.1  Split Personality  replied to  Paula Bartholomew @29.2    2 years ago

OMG - the days after Thanksgiving (with lots of pepper and salt ) winking

 
 
 
Buzz of the Orient
29.2.2  Buzz of the Orient  replied to  Paula Bartholomew @29.2    2 years ago

I meant meat like beef, not fowl meat. I like chicken salad sandwiches and they're made with mayo.

 
 
 
Paula Bartholomew
29.2.3  Paula Bartholomew  replied to  Buzz of the Orient @29.2.2    2 years ago

:) then.

 
 
 
Raven Wing
30  Raven Wing    2 years ago

My Mother would make corn fritters for us kids for lunch or super. Really good stuff. Add a little butter on the corn fritters and you are set to go.

 
 
 
Randy
31  Randy    2 years ago

Peanut butter and banana on raisin bread toast. Remember though that you have to put the peanut butter on both slices of toast to hold the slices of bananas in place while eating it. Buttering the toast before the peanut butter is optional. However all of the slices of banana must be as close as possible to the same thickness so as not to have a lumpy sandwich.

 
 
 
Buzz of the Orient
31.1  Buzz of the Orient  replied to  Randy @31    2 years ago

LOL. I was waiting for you to post that.  Did you ever try thin slices of peeled apple instead of banana, and also did you try adding strawberry jam since the last time you and I discussed peanut butter sandwiches?

 
 
 
Randy
31.1.1  Randy  replied to  Buzz of the Orient @31.1    2 years ago

Nope, I'm still a traditionalist. I am afraid that if I varied from Grandma Snyder's recipe she would haunt me forever and turn all of my bananas brown and squishy as soon as I put the two slices of toast together and they would always taste like crap.

 
 
 
Buzz of the Orient
31.1.2  Buzz of the Orient  replied to  Randy @31.1.1    2 years ago

What?  An atheist who believes that spirits even exist let alone can haunt him?  I thought you were a little more adventurous than that, Randy. Do you at least stretch it as far as using raisin chala?

 
 
 
MUVA
31.1.3  MUVA  replied to  Buzz of the Orient @31.1.2    2 years ago

I 'm pretty sure he doesn't what he believes it changes from day to day. I had peanut butter and grape jelly yesterday my grandson helped me make it

 
 
 
Buzz of the Orient
31.1.4  Buzz of the Orient  replied to  MUVA @31.1.3    2 years ago

Yes, grape jam can actually be better than strawberry jam on a peanut butter sandwich - I'll try to find some at the Imported foods store.

 
 
 
Buzz of the Orient
31.1.5  Buzz of the Orient  replied to  Buzz of the Orient @31.1.4    2 years ago

I just remembered there is an American company that produces jars of peanut butter with grape jelly - can't remember the name of the company.

 
 
 
Spikegary
32  Spikegary    2 years ago

So, we have a new place (pizza place, replaced another pizza place that went under) and they had this wonderful concoction......I had one last week.  And all I could say was, Where have you been all my life?  Called a Pizza Sub.

Tonys Pizza Sub.jpg

 
 
 
epistte
32.1  epistte  replied to  Spikegary @32    2 years ago

That sub needs sausage and the yellow banana peppers.

 
 
 
Spikegary
32.1.1  Spikegary  replied to  epistte @32.1    2 years ago

Sausage yes, the banana peppers?  Only if you like them.

 
 
 
epistte
32.1.2  epistte  replied to  Spikegary @32.1.1    2 years ago
Sausage yes, the banana peppers?

I love banana peppers. I get cravings for them and pepperoncini straight from the jar.

 
 
 
luther28
33  luther28    2 years ago

Not really a sandwich kind of guy( though some of the concoctions here may make me one) but a Monte Cristo always hits the spot.

 
 
 
PJ
34  PJ    2 years ago

Peanut Butter on white bread.......or Peanut Butter and grape Jelly on white bread.........or Peanut Butter and Banana on white bread.  Peanut Butter is my Kryptonite.  

 
 
 
Buzz of the Orient
34.1  Buzz of the Orient  replied to  PJ @34    2 years ago

It makes you helpless?  I thought peanut butter was an energy food.

 
 
 
PJ
34.1.1  PJ  replied to  Buzz of the Orient @34.1    2 years ago

Okay..............Yes, it's a weakness.  I love peanut butter and could probably devour a small jar everyday if I didn't have self control.  Yes, you're correct, peanut butter is a great source of energy but in moderation.  If I ate a small jar everyday I would probably be fat.   There's a thin line between high energy food and exceeding a healthy portion to burn.

I'll try and be more careful on the words i use for future comparisons.   

 
 
 
pat wilson
34.2  pat wilson  replied to  PJ @34    2 years ago

peanut butter and banana slices on toast

 
 
 
Buzz of the Orient
34.2.1  Buzz of the Orient  replied to  pat wilson @34.2    2 years ago

One of Randy's favourite sandwiches.

 
 
 
Spikegary
34.3  Spikegary  replied to  PJ @34    2 years ago

Psst......English muffin, toasted, peanut butter, then some slices of bacon on top......

 
 
 
Gordy327
34.3.1  Gordy327  replied to  Spikegary @34.3    2 years ago
Psst......English muffin, toasted, peanut butter, then some slices of bacon on top....

I know what I'm having for breakfast now. :)

 
 
 
PJ
34.3.2  PJ  replied to  Spikegary @34.3    2 years ago

That soundsssssssss......kinda good.  I may have to try it.

 
 
 
Hal A. Lujah
35  Hal A. Lujah    2 years ago

Firehouse brisket sub.  Worth every penny.

 
 
 
Tex Stankley
36  Tex Stankley    2 years ago

Pull meat Bar B Q sammich. 

Preferably with a load of Alabama White Sauce. 

 
 
 
T.Fargo
37  T.Fargo    2 years ago

Grilled cheese has so many possibilities, so I have to go with that!  

 
 
 
Gordy327
37.1  Gordy327  replied to  T.Fargo @37    2 years ago
Grilled cheese has so many possibilities, so I have to go with that!

It is the ultimate comfort food.

 
 
 
T.Fargo
37.1.1  T.Fargo  replied to  Gordy327 @37.1    2 years ago

  So, this art. inspired my wife to telepathically know we were going to have Grilled cheese sandwiches and tomato soup last night.

  • Tomatoes, Roma, razor thin slices
  • S&P
  • Bread, Potato
  • Cheeses, American (Lo'L) and fresh mozzarella
  • Ghee
  • Pan, cast iron Griswold, circa 1926

grilled cheese.jpg

  • Stringiness factor, 12"+
  • Gooeyness factor, 9 out of 10
  • Sweetness factor, 6.5 out of 10
  • Savory factor, 4.5 out of 10
  • Crunchiness factor, 8 out of 10

 
 
 
Gordy327
37.1.2  Gordy327  replied to  T.Fargo @37.1.1    2 years ago
So, this art.

That's what I call a masterpiece. Wink

I suddenly have a craving for grilled cheese.

 
 
 
Kathleen
37.2  Kathleen  replied to  T.Fargo @37    2 years ago

Ahhh yes, Grilled cheese with tomato soup is one of my favorites.  I dip my sandwich in the soup too. Yummy. A sweet pickle is good with it.

 
 
 
T.Fargo
37.2.1  T.Fargo  replied to  Kathleen @37.2    2 years ago

  The dip is an instinct, not a learned action - LOL! 

 
 
 
Spikegary
37.2.2  Spikegary  replied to  Kathleen @37.2    2 years ago

Have you seen the 'rolled grilled cheese?  Cut off the crusts before you fry the sandwich, roll it up, fry in butter, makes  aperfect 'dipping stick' for tomato soup.

 
 
 
T.Fargo
37.2.3  T.Fargo  replied to  Spikegary @37.2.2    2 years ago
rolled grilled cheese

Interesting idea.  Kinda like rolled lasagna.

 
 
 
Kathleen
37.2.4  Kathleen  replied to  Spikegary @37.2.2    2 years ago

Something I will do.. Thank you..

 
 
 
JohnRussell
38  JohnRussell    2 years ago

Bacon, lettuce, and tomato on heavily buttered wheat toast. 

See the source image

 
 
 
Raven Wing
38.1  Raven Wing  replied to  JohnRussell @38    2 years ago

Absolutely! Yummm.....

 
 
 
pat wilson
38.2  pat wilson  replied to  JohnRussell @38    2 years ago

Yes but use real mayonnaise instead of the butter.

This is one of my top three favorites.

 
 
 
Spikegary
38.2.1  Spikegary  replied to  pat wilson @38.2    2 years ago

The Niagara Falls Culinary Institute has a Deli shop in the school building that makes the best BLT I've ever had in my life.

 
 
 
Gordy327
39  Gordy327    2 years ago

A grilled 3/4-1 lb angus beef hamburger, medium rare or medium and flame kissed, topped with (real) cheddar cheese, sautéed onions and sliced portabella mushrooms, with bacon, romaine lettuce, tomato, pickle, all on a Kaiser roll or sesame seed bun (from an actual bakery and not the generic store bought packages), with mayo and BBQ sauce (ketchup is acceptable too), and a side of steak fries.

 
 
 
epistte
39.1  epistte  replied to  Gordy327 @39    2 years ago

I only eat burgers that I make on my charcoal grill.  I use 4.5-5oz of 80/20 Angus mixed with onion powder, garlic powder, and Worcestershire sauce. Kosher salt and fresh cracked pepper before they go on the grill.   I cook them medium.

 I serve them on grilled ciabatta rolls with ketchup, dijon mustard and pickles.   If I am feeling energetic I'll make a red wine and mushroom sauce and top the burger with A1 steak sauce, swiss cheese, and dijon.

 
 
 
TᵢG
39.1.1  TᵢG  replied to  epistte @39.1    2 years ago

Awesome.   I rarely eat red meat anymore but I still like it (a lot).   Your recipe sounds great (except I personally would omit the cheese and dijon mustard).   I would probably replace the mushroom sauce with mushrooms.

 
 
 
epistte
39.1.2  epistte  replied to  TᵢG @39.1.1    2 years ago
Your recipe sounds great (except I personally would omit the cheese and dijon mustard).

I eat much less meat than I used to. I tried to be a vegetarian for about 6 months but apparently, I need some meat in my diet because my depression went haywire without it.  Strangely I also gained weight as a vegetarian because I tended to eat more to feel full.

If you want to be very decadent, put blue cheese on or mix it into a burger. I love blue cheese but its so fatty that I get heartburn.

 
 
 
TᵢG
39.1.3  TᵢG  replied to  epistte @39.1.2    2 years ago

Another option is avocado.

 
 
 
epistte
39.1.4  epistte  replied to  TᵢG @39.1.3    2 years ago

I apparently didn't get the avocado gene but it tastes like nothing to me.

 
 
 
TᵢG
39.1.5  TᵢG  replied to  epistte @39.1.4    2 years ago

You can use its texture as a cheese substitute.   If you want more flavor add your favorite seasoning / sauce.   Way healthier than cheese.

 
 
 
T.Fargo
39.1.6  T.Fargo  replied to  epistte @39.1.2    2 years ago
I get heartburn

  I adopted a ketogenic diet in February of '17.  Lost 25 pounds and have kept it off while incorporating clean eating into my diet.  I fast (only low cal. juices and water) for 36 hours once or twice a month.  I stay away from gluten as during the high fat & protein intake stage of the Keto diet I discovered I have a sensitivity to it.  I have had heartburn maybe twice since giving up wheat products (in excess or conjunction with other foods).  The other benefit of not eating gluten is less inflammation.  I had chronic knee and joint pain in my phalanges (all of them).  That's completely gone.  Also, headaches.  I have far less headaches.

  The first 3 days of keto are the worst, and then it's like someone flips a switch and you have more energy and mental alertness.  Sleep becomes easier as well.

 
 
 
sandy-2021492
39.1.7  sandy-2021492  replied to  epistte @39.1.4    2 years ago

I'm glad I'm not the only one.  Everyone seems to rave about avocados in everything now, and I'm wondering what the big deal is.  I like most fruit, but I'd never miss avocados, and have no idea why everyone seems to like guacamole so much.

 
 
 
epistte
39.1.8  epistte  replied to  sandy-2021492 @39.1.7    2 years ago
I like most fruit, but I'd never miss avocados, and have no idea why everyone seems to like guacamole so much.

My daughter loves them, but she also loves mayonnaise, so apparently that affinity skipped a generation. 

 
 
 
epistte
39.1.9  epistte  replied to  T.Fargo @39.1.6    2 years ago
I stay away from gluten as during the high fat & protein intake stage of the Keto diet I discovered I have a sensitivity to it.

I almost never get heartburn. I can eat the hottest chilies and other spicy foods with no ill effects. I love blue cheese on crackers, but there is something about the combination of blue cheese on burgers that gives me the worst heartburn. I also get heartburn from Thanksgiving dinner.

 Coffee calms so so maybe I am wired backward?

 
 
 
sandy-2021492
39.1.10  sandy-2021492  replied to  epistte @39.1.8    2 years ago

I do like mayo.  My son LOVES mayo.

 
 
 
epistte
39.1.11  epistte  replied to  sandy-2021492 @39.1.10    2 years ago
My son LOVES mayo.

I can eat it if it is on something, but given a choice I wouldn't put it on. I do like it as part of tartar sauce. 

The last time my daughter and son-in-law visited I didn't have any mayo in the house so I thought that I would be fancy and make it. Apparently, she doesn't like the real thing because she thought that it tasted funny. I had to run to the store and buy mayonnaise. 

 
 
 
sandy-2021492
39.1.12  sandy-2021492  replied to  epistte @39.1.9    2 years ago
Coffee calms so so maybe I am wired backward?

Maybe so.  I can't drink coffee on an empty stomach, due to heartburn.  I seldom get heartburn, but that will usually do it.  And radishes.  Every time I taste a radish, I get awful heartburn, which sucks, cuz I like radishes.

 
 
 
Gordy327
39.1.13  Gordy327  replied to  epistte @39.1.9    2 years ago
Coffee calms so so maybe I am wired backward?

Not at all. I'm a total caffeine addict, so I get all jittery and nuts when don't get my coffee. 

 
 
 
T.Fargo
39.1.14  T.Fargo  replied to  epistte @39.1.9    2 years ago
I love blue cheese

  Here's one of my all time favorites, Fourme D'Ambert  from Murray's cheese shop in NYC.

Made from pasteurized cow's milk in Auvergne, each wheel of this little Frenchie is formed from unpressed curds inoculated with a less spicy blue mold than that of its cousin, Roquefort. From our selected cheesemaker, we import the wheels young, still a bit crumbly and tart, and settle them in for 4 weeks in our NYC caves. The result is a magical transformation: velvety mouthfeel full of sweet cream and an earthy, mushroomy roundness that will convert even the staunchest blue cheese hater. Add Tawny port and fresh pears, and you've got dessert. As seen in the New York Times.

 
 
 
epistte
39.1.15  epistte  replied to  Gordy327 @39.1.13    2 years ago
Not at all. I'm a total caffeine addict, so I get all jittery and nuts when don't get my coffee.

I drink so much coffee that I considered getting a Camelbak so I wouldn't need to refill my cup so often.

 
 
 
Freefaller
39.2  Freefaller  replied to  Gordy327 @39    2 years ago
3/4-1 lb angus beef hamburger

OMG I'd blow a gasket trying to eat a burger that big.  It did sound tasty though

 
 
 
Gordy327
39.2.1  Gordy327  replied to  Freefaller @39.2    2 years ago
OMG I'd blow a gasket trying to eat a burger that big.

In all fairness, that is just the pre-cooked weight. There is some shrinkage during grilling, depending on how well through the beef is grilled. Have to watch for the sudden flare ups of fire. But either way, it is an artery clogger. A heart attack never tasted so good. Laugh

 
 
 
epistte
39.2.2  epistte  replied to  Freefaller @39.2    2 years ago
OMG I'd blow a gasket trying to eat a burger that big.

I thought the same thing. I can't order burgers in a restaurant because they are so big. I ordered a 1/2lb burger once and I finished maybe half of it.

 
 
 
Freefaller
39.2.3  Freefaller  replied to  epistte @39.2.2    2 years ago
I ordered a 1/2lb burger once

Lol, that's pretty much the top of my comfort zone

 
 
 
epistte
39.2.4  epistte  replied to  Freefaller @39.2.3    2 years ago
Lol, that's pretty much the top of my comfort zone

That was the smallest burger. They had 1/2, 3/4 and 1lb burgers. I'm sure that there are many people who like really big burgers.

 
 
 
1stwarrior
39.2.5  1stwarrior  replied to  epistte @39.2.4    2 years ago

Are you talking Fudruckers????????

Now, THOSE are burgers.

 
 
 
Pedro
39.2.6  Pedro  replied to  1stwarrior @39.2.5    2 years ago

I worked at Fuddruckers when I was in high school. Definitely top tier burgers, although finding an actual Fuddruckers can be a challenge. I don't believe I've seen one in maybe ten years or so.

 
 
 
epistte
39.2.7  epistte  replied to  1stwarrior @39.2.5    2 years ago
Are you talking Fudruckers????????

I've heard of Fudruckers but this was a local place.   I thought that there was a Fudruckers in Cleveland but apparently it closed.

Micheal Symons place is good but I think its overpriced for a burger.

http://bspotburgers.com/food/

 
 
 
Raven Wing
39.2.8  Raven Wing  replied to  epistte @39.2.7    2 years ago

For me, the best buy-out burgers are In-N-Out burgers. I don't buy burgers out much, but, when I do, In-N-Out is the go to place. 

 
 
 
Gordy327
39.2.9  Gordy327  replied to  epistte @39.2.2    2 years ago
I can't order burgers in a restaurant because they are so big.

Really? I find them to be on the smaller side, depending on the restaurant. I wouldn't call fast food burgers real burgers. More like pieces of meat paper, given how thin they are.

 
 
 
Gordy327
39.2.10  Gordy327  replied to  1stwarrior @39.2.5    2 years ago
Are you talking Fudruckers???????? Now, THOSE are burgers

I agree. Their burgers are awesome. It's been a long time since I had me a nice big Fudruckers. :P

 
 
 
Gordy327
39.2.11  Gordy327  replied to  Raven Wing @39.2.8    2 years ago
the best buy-out burgers are In-N-Out burgers. I don't buy burgers out much, but, when I do, In-N-Out is the go to place.

What about 5-Guys burgers? Or Wayback burgers?

 
 
 
Gordy327
39.2.12  Gordy327  replied to  Freefaller @39.2.3    2 years ago
Lol, that's pretty much the top of my comfort zone

You can also make the burger patter to your desired size. Personally, I like my meat. So nothing hits the spot like a big juicy burger for me.

 
 
 
sandy-2021492
39.2.13  sandy-2021492  replied to  Gordy327 @39.2.11    2 years ago
What about 5-Guys burgers?

Yum.

But the last time I had one, it was so messy I had to use a fork to eat it.

I could eat their fries all day.

 
 
 
Gordy327
39.2.14  Gordy327  replied to  sandy-2021492 @39.2.13    2 years ago
But the last time I had one, it was so messy I had to use a fork to eat it.

A fork? What do you think you have fingers for? Use 'em! LOL 

I could eat their fries all day.

They are good, aren't they? And the box of free peanuts. I could fill up on that alone.

 
 
 
T.Fargo
39.2.15  T.Fargo  replied to  Gordy327 @39.2.11    2 years ago
What about 5-Guys burgers?

This dude abides.  Fuddruckers is good too.  Haven't had a Smashburger yet.  

 
 
 
T.Fargo
39.2.16  T.Fargo  replied to  sandy-2021492 @39.2.13    2 years ago
it was so messy I had to use a fork to eat it

  It's all in how you order it I think.  I like  the double patty cheeseburger with Lettuce, Tomato, pickle, Ketchup, mustard, Mayo.  And it's history in under 4 minutes.  The smile last much longer.

 
 
 
Spikegary
39.2.17  Spikegary  replied to  Gordy327 @39.2.11    2 years ago

5 guys burgers are small and seriously overpriced.

 
 
 
Gordy327
39.2.18  Gordy327  replied to  T.Fargo @39.2.15    2 years ago
Haven't had a Smashburger yet.

I had it once or twice. They're not bad. They're not quite on the level of a 5-guys or Fudrucker burger. But they're still decent. Definitely better than say a McDonalds or other similar burger.

It's all in how you order it I think.

Order it with the works and pile it on. The messier, the better. 

 
 
 
Gordy327
39.2.19  Gordy327  replied to  Spikegary @39.2.17    2 years ago
5 guys burgers are small and seriously overpriced.

The same can be said about all burgers, especially the common fast food ones. But then, ALL burgers are small to me. winking

I heard about a specialty burger joint, in Chicago I think (I'm not sure) that makes a burger so large, it needs to be ordered in advance. And if you finish it, you eat for free.

 
 
 
Freefaller
39.2.20  Freefaller  replied to  Gordy327 @39.2.12    2 years ago
nothing hits the spot like a big juicy burger for me.

Lol same here, we just differ on our definition of big

 
 
 
Gordy327
39.2.21  Gordy327  replied to  Freefaller @39.2.20    2 years ago
we just differ on our definition of big

My definition of 'big' is something that is not yet big enough, lol

 
 
 
sandy-2021492
39.2.22  sandy-2021492  replied to  Gordy327 @39.2.14    2 years ago
A fork? What do you think you have fingers for? Use 'em! LOL

The mushrooms were falling off in my lap.

 
 
 
epistte
39.2.23  epistte  replied to  Gordy327 @39.2.9    2 years ago
Really? I find them to be on the smaller side, depending on the restaurant. I wouldn't call fast food burgers real burgers. More like pieces of meat paper, given how thin they are.

You sound like my 6-3" son-in-law. The last time they were here my daughter asked me to light the grill because she missed my burgers I was going to make 5oz burgers for everyone until my daughter said that he liked them bigger. I ended up making him 2x 7oz patties and he wolfed that loaded double burger down like a lion that hadnt been fed for a week. I took it as a compliment that I knew how to make a decent burger.

 
 
 
epistte
39.2.24  epistte  replied to  Spikegary @39.2.17    2 years ago
5 guys burgers are small and seriously overpriced.

I got a double cheese and fries at 5 Guys when they opened in this area and I couldn't finish the burger.  The fries were decent but they weren't life changing.

 
 
 
Studiusbagus
39.3  Studiusbagus  replied to  Gordy327 @39    2 years ago

I only read that and had to call my cardiologist!

 
 
 
MrFrost
40  MrFrost    2 years ago

Wife says I can have any sandwich I want, as often as I want, as long as it has lots of fiber....

In other news...

I am starting a wicker chair business. 

 
 
 
TᵢG
41  TᵢG    2 years ago

I like grilled chicken Caesar wraps.   Reasonable balance of health and taste.

My favorite sandwich though is a burger (but rarely do I partake anymore).   Burger (grilled) with ketchup, pickles, mushrooms and onions ... and a beer.   Big hugs

 
 
 
sandy-2021492
42  sandy-2021492    2 years ago

Ham and provolone cheese, toasted, with lettuce and a little vinaigrette to liven it up.

Or pot roast, with or without lettuce and mayo.  I try to buy a big enough roast to eat pot roast for a night or two, a couple of sandwiches, and vegetable beef soup with fresh bread the next week.

 
 
 
Kavika
43  Kavika     2 years ago

So ono grilled pineapple, spam and cheese sandwich. (a Hawaiian favorite)

1. Original Kings Hawaiian sweet bread.

2. grill spam until crispy

3. grill pineapple rings lightly

4. add your favorite cheese

5. add hot mustard and stack

6. Grill on both sides for 2 minutes in low heat.

7. EAT IT.

 
 
 
Kavika
43.1  Kavika   replied to  Kavika @43    2 years ago

Image result for photos of oh ono hawaiian spam, pineapple and cheese sandwich

 
 
 
T.Fargo
43.1.1  T.Fargo  replied to  Kavika @43.1    2 years ago

 I make a burger I call the Banzai Pipeline.

  1. Toast a Kaiser or water roll sliced, with ghee
  2. Place one tsp mayo on base
  3. Place bibb or romaine lettuce on mayo
  4. Place grilled Pineapple (fresh slices prefered)
  5. Place 80/20 burger cooked to desired doneness
  6. Place slice of pepper jack cheese
  7. Place tsp. sweet chili sauce
  8. Place fresh sliced green onions in sauce
  9. Place freshly shredded pork in BBQ sauce
  10. Place on lid and serve with Taro chips.

Double meats make burgers more fun.  And messy.

 
 
 
JohnRussell
43.1.2  JohnRussell  replied to  Kavika @43.1    2 years ago

That looks pretty good Kavika. 

 
 
 
katrix
43.2  author  katrix  replied to  Kavika @43    2 years ago

Spam?  LOL.

My friend made chocolate chip cookies with spam in them once - they were actually OK.  But 2 people threw up (honestly) after they learned what was in them.  

 
 
 
sandy-2021492
43.2.1  sandy-2021492  replied to  katrix @43.2    2 years ago
My friend made chocolate chip cookies with spam in them once

WHY?  Why mess with the perfection that is chocolate chip cookies?

 
 
 
magnoliaave
44  magnoliaave    2 years ago

Have you ever tried cold turnip greens between bread or cold red beans with mayonnaise between bread?  Really good.

 
 
 
Pedro
44.1  Pedro  replied to  magnoliaave @44    2 years ago

Turnip greens yes. Beans on bread? Yes, but not red beans. I have had refried beans and black beans on a torta more than once though.

 
 
 
katrix
45  author  katrix    2 years ago

Spam?  LOL.

My friend made chocolate chip cookies with spam in them once - they were actually OK.  But 2 people threw up (honestly) after they learned what was in them.  

 
 
 
katrix
46  author  katrix    2 years ago

I've actually never had turnip greens.  Or turnips. 

 
 
 
JohnRussell
46.1  JohnRussell  replied to  katrix @46    2 years ago

It is hard to describe the taste of turnips to someone who has never eaten it. But I like them. 

 
 
 
Raven Wing
46.1.1  Raven Wing  replied to  JohnRussell @46.1    2 years ago

"It is hard to describe the taste of turnips to someone who has never eaten it. But I like them."

Same here. I like turnips, but, I like rutabagas best. I mix turnip and mustard greens and cook them with smoked ham hock and rutabagas. Great with Fry Bread. 

 
 
 
charger 383
46.2  charger 383  replied to  katrix @46    2 years ago

turnip is like a potato with just a little bit of radish and cabbage, I like them raw with salt

 
 
 
JohnRussell
47  JohnRussell    2 years ago

There used to be a hole in the wall fast food place on Van Buren St. in downtown Chicago called Peppers.

See the source image  

They made a grilled cheeseburger with these toppings. 

grilled onions (greasy)

sweet relish

jalapeno pepper rings

The combination of the sweet relish with the spicy peppers and the grilled ground beef and cheese was outstanding.  I replicate it at home every now and then, but have trouble getting the grilled onions to the needed greasy consistency. 

 
 
 
Pedro
48  Pedro    2 years ago

In related news, if you use mayo instead of butter to toast the bread when making something like a grilled cheese, it will change your life.

 
 
 
sandy-2021492
48.1  sandy-2021492  replied to  Pedro @48    2 years ago

I've heard that before.  In fact, I think it may have been T. Fargo who mentioned it.  I've yet to try it, for some reason.

 
 
 
T.Fargo
48.1.1  T.Fargo  replied to  sandy-2021492 @48.1    2 years ago

  Slather a thin layer of mayo on a piece of salmon, sprinkle with a little lemon pepper and then pan sear until cooked all the way through (No flipping!  Skin on optional, sear until really crispy and then cover to finish). Place on toasted roll (nothing too hard) with arugula, goat cheese crumbles and drizzle with local honey.  Serve with petite french lentils braised in chicken broth w/ a tsp. of curry powder, diced carrot, fine diced shallots and diced fried chorizo.  Braise until tender, adding liquid if needed (starting ratio is 2 parts liquid to 1 part lentils, cook time approx 25 minutes). 

 
 
Loading...
Loading...

Who is online




41 visitors