Sandwiches: the open vs. closed debate - by Yakoob
Purgator on 24/7/2011 at 22:53
John Montagu, the 4th Earl of Sandwich (1719-1792), is credited with the invention of this popular comestible.
A keen card player, it is said that rather than leaving a game to eat, he would order his servants to put slices of meat between two slices of bread as a snack. The bread prevented his fingers becoming soiled and greasy from the delicacies within, thus he could play cards and stuff his face at the same time. Huzzah!
At no point in his endeavours at the gambling table did he order meat on a single slice of bread.
I believe that dubious morsel was ordered by his good friend Lord Fuckwittering.
Next time, we shall be discussing the Earl of Condom.:)
SubJeff on 24/7/2011 at 23:29
Quote Posted by Purgator
his good friend Lord Fuckwittering.
No, that guy wasn't at the card table.
He was your ancestor.
Idiot.
dexterward on 24/7/2011 at 23:37
Quote Posted by Jason Moyer
sandwich suggestions for Branston pickle?
That`d be (
http://en.wikipedia.org/wiki/Ploughmans) Ploughman`s from Vernon`s list. Not too bad actually, just get some nice bread.
Renzatic on 24/7/2011 at 23:49
Quote Posted by SD
Nice effort Subster... I wonder if it would work with veggie burgers :sweat:
I wouldn't use that fake beef crap. I'd go with a recipe that uses a meaty mushroom to replace the ribeye, like (
http://www.mushroomadventures.com/t-recipes.aspx) this portabella recipe, then follow the rest of the recipe as usual, with maybe a few slight tweaks to complement your mushroomy substitute.
I bet the end results would be better than your french fry burger. :P
PigLick on 25/7/2011 at 00:30
Subjective Eff kickin it up a notch! Nice work my man, I'm impressed that you gave it a try, now I'm gonna have to step up to the sandwich plate.
SD on 25/7/2011 at 01:37
Quote Posted by Subjective Effect
Seriously though, it would work I guess but I don't know how they'd turn out.
Well, it's all protein and fat so hopefully it's doable. I'm certainly going to try.
Quote Posted by Subjective Effect
I still can't get my head around even veggie burgers or sausages. If you don't eat meat why are you making approximations of it?
Because it tastes nice?
Quote Posted by Subjective Effect
That's like dressing your girlfriend up as a man - doesn't compute.
No, it's more like dressing her up as a nurse so I don't have to go out and fuck real nurses behind her back.
Quote Posted by Renzatic
I wouldn't use that fake beef crap. I'd go with a recipe that uses a meaty mushroom to replace the ribeye, like (
http://www.mushroomadventures.com/t-recipes.aspx) this portabella recipe, then follow the rest of the recipe as usual, with maybe a few slight tweaks to complement your mushroomy substitute.
Hey, I buy
good quality veggie burgers. I had a bite of my girlfriend's cheeseburger (not a euphemism) a couple of weeks ago because she couldn't finish it, first time I intentionally ate meat. The taste was pretty damn close although there was a certain indefinable quantity to the real thing which I couldn't put my finger on. Probably connective tissue or something.
Shug on 25/7/2011 at 02:19
May I humbly suggest putting the mushrooms in ahead of the onion, and ensuring that you don't crowd the pan - less problems with the whole mixture stewing, and you'll get a nicer result from the mushrooms. Ideally you'd crank the heat up, and that also lets you tip a bit of wine in that'll cook off quickly to leave the flavour but not a soggy result.
Jason Moyer on 25/7/2011 at 02:39
So basically a cheese/pickle sandwich. I wasn't sure if it was used as a relish or what, I get the impression it would actually work well with pork or something. I wish the sandwich variety were carried in shops here because I'd like to try that as well.
Matthew on 25/7/2011 at 08:59
It does work pretty well with pork, or turkey (I find it so, anyway).
SubJeff on 25/7/2011 at 09:37
Yes, yes it does Matthew. My fav is cheese (cheddar), branston and grapes.
Now then, where was I?
Ah, yes.
This is about 15 hrs worth of squashing - the result!
Inline Image:
http://img808.imageshack.us/img808/2293/imag0018kl.jpgCheck out how flat that thing got!
Inline Image:
http://img402.imageshack.us/img402/2105/imag0019rx.jpgMmmm, this looks nice.
Inline Image:
http://img801.imageshack.us/img801/9811/imag0021um.jpgOMG! The smell. Steaky! I'm salivating a bit here.
Inline Image:
http://img685.imageshack.us/img685/1527/imag0022vs.jpgGod. I can taste the flavour in the air. I think I slipped a little on some drool.
Inline Image:
http://img69.imageshack.us/img69/2347/imag0023op.jpgI cut this bitch open and my water company called saying how they're mounting an anti-competition lawsuit on account of the fluid flow going on up in here.
Check out the layers! It really got compact and it was surprisingly easy to cut through.
Inline Image:
http://img220.imageshack.us/img220/8415/imag0024cd.jpgLayers close-up. Oh yeah.
Inline Image:
http://img14.imageshack.us/img14/6163/imag0025pg.jpgSlices like a cake.
I hate to state the obvious but you're not having any of this. Your life is meaningless, end it now, it's the only sensible thing.
Inline Image:
http://img594.imageshack.us/img594/8820/imag0026pm.jpgOm fucking nom!
It's... lovely. I've had to foil wrap the halves and bung them in the fridge before I start scoffing, but even that tiny slice is hearty as hell. This thing could last for days, really. I couldn't eat half in one sitting, maybe a quarter at a push. I'm taking half in to work and I'll see how much I get through.
Piglick, you're a hero for showing me that. I think I have a new favourite recipe. The mustard seeds worked a treat but I'm going to get stuff to experiment with this. The combination of fillet and rib eye is interesting as some of the meat is really, really soft and the rest not. The mushroom filling is magic and check out how the bread is soaked in that last picture.
Verdict: Success! :D
