Sandwiches: the open vs. closed debate - by Yakoob
SubJeff on 30/7/2011 at 16:45
I think what you mean is wholegrain and yes it can be nice. I recommend hotter preparations of it though or you might a will get dijon there I said it.
heywood on 30/7/2011 at 21:31
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.
I eat lunch at Subway about once a week and it's amazing how people will drown the flavor of the basic sandwich with weird concoctions. Like order a meatball sub and then cover it with a strange salad combination and honey mustard sauce. Or get the teriyaki with sweet onion sauce and then add marinara. Call me a simpleton, but I prefer sandwiches having just a few complementary flavors and often no condiments.
Tocky on 31/7/2011 at 05:08
Yep. Oil and vinegar with a little ranch. As for the horseradish, I sometimes eat it straight from the jar. Not a lot on sandwiches but fried mushrooms in a horseradish sauce is lovely.
Also WTF 8 pages on sandwiches.
SubJeff on 31/7/2011 at 08:35
I could talk for more than 8 pages about food, with ease. Sandwiches are a pretty unique foodstuff though, what with all the different ways to make them but still keeping them in the sandwich category.
I've a question for people - butter or not?
In the UK shop bought sandwiches wii have butter even if it's a big cheese sandwich with enough fat in it. Personally I hardly ever use butter and I don't like the trend in shop bought sandwiches. In fact I usually make my own and Subway is about the only chain I'll get one from.
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Matthew on 31/7/2011 at 12:16
Depends what the filling of the sandwich is meant to be.
PigLick on 31/7/2011 at 12:56
lashings of butter with vegemite on thick soft crusty white bread = :)
Vernon on 31/7/2011 at 15:47
Quote Posted by Subjective Effect
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Cool story bro
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ZylonBane on 31/7/2011 at 17:26
Quote Posted by Tocky
As for the horseradish, I sometimes eat it straight from the jar.
Protip: "Sometimes I eat
[condiment] straight from the jar!" is something that nobody should ever admit in public. Mayonnaise, cheez whiz, ranch dressing, vegemite, cake frosting, whatever... just keep your shame private.
Yakoob on 31/7/2011 at 20:38
Quote Posted by Tocky
Also WTF 8 pages on sandwiches.
Hells yea, sandwich megathread. I am proud of my accomplishment and nothing in my life will ever come close tho this. Have I said I mentioned I have a sad life :D
On a semi related tangent, I just spent like 4 hours today experimenting with various dough ingredients and preparation techniques. I always looked at recipes calling for the same basic stuff with slight alterations: a simple doughy thing takes just water, flower and some salt. A biscuit will throw in baking soda and milk; cookies butter with sugar; bread always yeast; and bagels are so fancy you have to pre-boil them before baking! Sure, the basic idea is simple - baking soda/powder makes it fluffy, milk instead of water makes it more flavorful, etc. But I never quite understood the exact difference - how exactly do you define fluffy? And in what way does milk make the dough more flavourfull?
So what better way to find out than to get all the possible (logical) combinations and arrange them on a cooking sheet like a spreadsheet, first-hand testing out how each of the ingredients really affects the consistency and flavor? All, of course, FOR SCIENCE. And, of course, the next step was to also start playing with the heating method; in Polish cuisine we use the same dough recipe for pancakes (which are oil-fried) as well as pierogies (which are boiled), so there's lots of possibilities in this department as well. Hmm, maybe I should start a new thread for my findings if people are interested in the outcomes :P
Quote Posted by Subjective Effect
I've a question for people - butter or not?
If plain (bread + butter) then sure. Always yummy when toasted, sometimes super yummy if right bread is used.
For stuffed sandwiches, never; find other condiments drain its flavor anyway.
Quote Posted by ZylonBane
Protip: "Sometimes I eat
[condiment] straight from the jar!" is something that nobody should ever admit in public. Mayonnaise, cheez whiz, ranch dressing, vegemite, cake frosting, whatever... just keep your shame private.
What bout non-condiment addons like pickles, olives, kimchi, pickled ginger...
Matthew on 31/7/2011 at 20:45
*hides the jar of Nutella*
