Sandwiches: the open vs. closed debate - by Yakoob
Renzatic on 29/7/2011 at 19:59
I have to disagree. Horseradish is only good on a few certain things, and then only in strict moderation. It isn't that I don't like the taste. Weirdly enough, I kinda do. But it's such strong stuff, it drowns out the taste of the rest of the sandwich.
It's the A1 of sandwich condiments. Whatever you put it on instantly changes to a horseradish sandwich, with your underlying meats and cheeses becoming accessory flavors.
demagogue on 29/7/2011 at 20:06
This has got to be a partisan thing, because I'm on board with horseradish on all sorts of things, or the really strong mustard or wasabi... I don't know I'd go so far to say it makes everything else irrelevant; you can get "used to it" enough to still get the ensemble of flavors. But when you like that kick, they're in their own league.
I could agree you have to think twice if you're making sandwiches for company, it's not a general rule, but there's a definite taste for it for some people.
Yakoob on 29/7/2011 at 20:37
That's kind of another good question - how much condiment is too much condiment? I refer back to my earlier question about tasting cheese in a subway sub. Most of them taste to me like dough soaked in a ketchup / mustard / mayo mix, with just the occasional stronger ingredient, like al jalapenio or an olive, getting in the way.
Jason Moyer on 29/7/2011 at 23:05
Quote Posted by Renzatic
It's the A1 of sandwich condiments. Whatever you put it on instantly changes to a horseradish sandwich, with your underlying meats and cheeses becoming accessory flavors.
I agree with that. I tend to prefer horseradish (and A1 for that matter) on meats that are fairly dry, like a pot roast or something. Except for chicken, which always gets the yellow curry or McCormick orange season salt treatment.
Jason Moyer on 29/7/2011 at 23:08
Quote Posted by Yakoob
That's kind of another good question - how much condiment is too much condiment? I refer back to my earlier question about tasting cheese in a subway sub. Most of them taste to me like dough soaked in a ketchup / mustard / mayo mix, with just the occasional stronger ingredient, like al jalapenio or an olive, getting in the way.
When it comes to Subway subs, I've found the best mix of condiments that adds flavor while preserving the actual taste of the bread/meat/cheese is some lettuce, a very light sprinkling of jalepenos, and a dab of honey mustard.
I don't remember if it's just a southeast PA hoagie thing or not, but when I was growing up the typical hoagie-shop sub was similar to the barebones Subway deal, but tended to be soaked in some sort of vinegar or thin Italian dressing concoction. Taking them on a trip or to a sporting event wrapped in fish paper meant they were absolutely saturated in the stuff by the time we ate them, but they were still tasty as hell.
SubJeff on 30/7/2011 at 11:36
Quote Posted by demagogue
This has got to be a partisan thing, because I'm on board with horseradish on all sorts of things, or the really strong mustard or wasabi...
I love this stuff too. Have you ever had proper English mustard? It's a weird anomaly in that we don't do hot stuff but a proper mustard its far more deadly than any wasabi. As an eater of the hottest of the hot I'll even throw my hat in and say that really hot English mustard is one of the hottest things you can get.
Ducky- go for it!
CCCToad on 30/7/2011 at 11:42
I actually advocate a minimalist approach.
An amount of mustard equivalent to the little squirt in those disposable packs is usually about right.
PigLick on 30/7/2011 at 13:26
seeded mustard is the only mustard, also english mustard.
Matthew on 30/7/2011 at 14:36
I have never been a mustard fan, but M&S saw fit to put some seeded mustard in my sandwich this afternoon and I must confess that I think I'm a convert.
