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We buy capers by the gallon through our coop. Capers go in everything.
Hijinks, not so much. |
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"Marathon" brand gyros meat -- shouldn't they have run, like, farther or faster? |
Capers look like little green garbanzos and give that lightly vinegary note to pasta puttanesca.
Which has no business being in a sandwich. Cheese and chutney are more than alliterative, they are good between bread slices. It has to be a Major Grey type bottled chutney, though, all mango-ey. And it's hard to find a vegetarian hippie sandwich outside the home any more: earnest, wholegrain bread, a thick slice of Muenster, alfalfa sprouts, slice of tomato, maybe some mustard and leaf lettuce. |
I am not much of a sandwhich eater but when I do it right I like
it is best with cucumbers, cream cheese, avos and sprouts. Meat is optional. It can be in peta bread, wraps, sourdough or rye. My favorite at subway is the sweet onion chicken teriyaki. |
My favorite sandwich changes almost daily. Today, it was a version of a Roast Beef Special--rare, cold roast beef and crispy coleslaw on marble rye. A real Special also has Russian dressing, but it's overkill, with the mayonnaise in the cole slaw already.
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Assuming you eat tuna. |
My favorite is an open-faced Frankenstein monster:
Seeded rye, toasted, then buttered. Thinly sliced onion. Havarti cheese (dill optional) Thick slice of ripe tomato. A ladle-full of chole (indian chick-pea and tomato curry). A sprig of cilantro. Eat with a knife and fork. :yum: |
ONE of my favs....
Lightly toasted bread. Mayo. Thinly sliced cucumbers splashed with cider vinegar. Salt & pepper. Don't laugh. Try it. |
Lately the simplicity of the Chick-Fil-A Sandwich, no pickle, has been a fine comfort food. Even if there were not a Chick-Fil-A with a drive thru across the street from the nursing home, I would be scoring at least one of these bad boys a week, except on Sundays.
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Yep. One of the few (that I know of) that refuse to do business on the 'Sabbath'.
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Foot, yeah! It was the pasta puttanesca I was saying had no business being in a sandwich, not the capers per se. You want to eat pasta off a plate. It's thin-sliced thingies and spreadables you put between slices of bread for the Earl of Sandwich experience.
Another sandwich, this one hot: Using an electric griddle, make a cheese sandwich to which is added both peanut butter (Creamy or chunky, your choice. I like chunky.) and sweet green relish, though dill pickle relish is okay. To some, this sounds utterly dreadful, to others, just like Mom used to make. If you're not quite brave enough for relish, leave it off until the urge takes you. |
I'm not brave enough to add peanut butter to cheese ... the hell with the relish.
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A hot Spaniard, me and my wife.
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Brought my own sandwich fixings in today - lovely simple soft white sub, wafer thin turkey ham & whole grain mustard.
Trouble is, the fixings are in the fridge ready for tomorrow.... have to be strong and not start gobbling them down this afternoon. At my parents last week I had hand-sliced granary bread with cold roast lamb, mint jelly and sliced red onions. Gorgeous. Even if the lamb was in chunks due to my inability to carve properly. |
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