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22 Jun 08 - 07:59 PM (#2372187) Subject: BS: It's still hot out so.... From: gnu .... name a sandwich that doesn't tase as good or better with toasted bread or buns or whatever. Can't do it, can ya? Toast rules man. |
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22 Jun 08 - 08:02 PM (#2372191) Subject: RE: BS: It's still hot out so.... From: JennieG Salad? Cheers JennieG |
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22 Jun 08 - 08:05 PM (#2372196) Subject: RE: BS: It's still hot out so.... From: Rapparee Bacon, lettuce and tomato (with mayo). Warm bacon and the rest chilled, the bread a good whole wheat. Chilled fresh tomatoes with mayo. Bread as above. But these are personal preferences, mind you. |
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22 Jun 08 - 09:07 PM (#2372212) Subject: RE: BS: It's still hot out so.... From: Peace Well, Gnu has something there. Vanilla ice cream tastes cruddy on cold bread. Ambrooshia/ambrozeia/ambrozzeah good on toast. |
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22 Jun 08 - 09:08 PM (#2372213) Subject: RE: BS: It's still hot out so.... From: Bill D Well, I would prefer tuna salad sandwiches, for MY taste, to NOT be on toasted bread. I also sometimes eat PB&J on raisin bread....that kinda needs to remain soft. |
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22 Jun 08 - 09:08 PM (#2372214) Subject: RE: BS: It's still hot out so.... From: Peace "It's still hot out so...." Gnu, don't leave it out . . . . |
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22 Jun 08 - 10:33 PM (#2372230) Subject: RE: BS: It's still hot out so.... From: Alice peanut butter is yucky on toast |
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22 Jun 08 - 10:51 PM (#2372234) Subject: RE: BS: It's still hot out so.... From: Little Hawk Shane would have a suggestion for this right away, but he's in jail. |
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22 Jun 08 - 11:15 PM (#2372241) Subject: RE: BS: It's still hot out so.... From: Rapparee So he's in the cooler, huh? |
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23 Jun 08 - 01:05 AM (#2372272) Subject: RE: BS: It's still hot out so.... From: katlaughing Egg salad on toasted raisin bread is delicious! Otherwise I require my bread to be soft and get soggy, esp. with a BLT! |
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23 Jun 08 - 06:19 AM (#2372367) Subject: RE: BS: It's still hot out so.... From: lady penelope Brown toast of any description is an abomination.... |
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23 Jun 08 - 06:39 AM (#2372380) Subject: RE: BS: It's still hot out so.... From: topical tom Cheese on toasted bread-not so hot. |
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24 Jun 08 - 04:08 AM (#2373050) Subject: RE: BS: It's still hot out so.... From: JennieG I have been in a cafe with a friend who ordered a toasted salad sandwich....first the sandwich was made, then it was toasted in one of those big presses. Wilted lettuce and soggy tomatoes - yuk. Margaret enjoyed it! Cheers JennieG |
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24 Jun 08 - 08:25 AM (#2373155) Subject: RE: BS: It's still hot out so.... From: GUEST,LTS pretending to work It's obvious - it's still hot out so Gnu has toasted his buns. Toasted bread should be naked except for lashings of proper butter. LTS |
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24 Jun 08 - 09:42 AM (#2373204) Subject: RE: BS: It's still hot out so.... From: Bee-dubya-ell It depends on the bread. If a bread has real character, toasting is, as lady penelope said, an abomination. If it's run of the mill bread, though, a light toasting does a bit to alleviate its blandness. It also depends on the degree of toasting. Toasting to the point of crunchiness may be fine for breakfast toast, but not for sandwiches. Any real crunchiness that comes from a sandwich is supposed to come from its ingredients, not the bread. What I really cannot abide is steamed hot dog buns. Yuck! Why take something that already has no texture, flavor, or character and put it in a steamer so it becomes soggy and doughy as well? Toast that sucker until lightly browned! |
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24 Jun 08 - 12:16 PM (#2373334) Subject: RE: BS: It's still hot out so.... From: PoppaGator Well, I was brought up to expect a BLT to be made with toast. I also disagree with the idea that raisin bread should never be toasted ~ I prefer it to BE toasted, and recommend spreading it with cream cheese (with or without butter first). My pet peeve regarding toasting is when french bread is over-toasted for a po-boy sandwich, so that when you bite into it, the bread instantly fragments into tiny hard particles that one can easily inhale and choke on. The french bread we have in New Orleans is pretty unique ~ very light and "airy," with a fairly hard crust on the outside and a soft light inside consiting of more air-bubbles than actual bread. At its best, it is incomparable, and is the perfect medium for soaking up plenty of gravy when used to make a roast-beef sandwich. But it gets stale very quickly and easily (which is why our local restaurants all offer bread pudding as a featured dessert). Some of the less reliable sandwich shops try to get an extra day out of rench bread that is going stale by toasting it, and the result is brittle, dry, and nasty. "Making toast" may be jokingly referred to as the most rudimentary level of culinary art, but it really isn't all that simple. There's a fine line between not-toasted-enough and overdone, and it varies according to the bread you're dealing with. BWL: about those hot dog buns: I don't like 'em soggy and steamed, either. This is how I prepare dogs & buns ~ I put a flat griddle on one burner of the stove and a skillet/pan with an inch or so of water on another. The dogs go into the water to boil while I grill the buns on the other pan: first I open 'em up and butter the inner surfaces, then plop 'em butter-side-down on the hot pan, like grilled cheese sandwiches. If the timing is right, the dogs are at full boil by the time the buns are done to perfection. Buns come off the stove, dogs come out of the boiling water and go onto the hot grill to sear until they blister, and then you put each dog on a bun and add condiments to taste. (I like pickle relish and yellow mustard, sometimes sauerkraut.) Speaking of grilled cheese sandwiches: are they a US-only delicacy? I know that toasted cheese sandwiches are popular on the other side of the pond, and they're something else entirely. Both sandwiches ideally include melted cheese, but the "toasted" alternative is drier on the outside. The "grilled" cheese sandwiches I grew up with are buttered on the outside before being grilled/fried on both sides. Yum! |
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24 Jun 08 - 12:30 PM (#2373343) Subject: RE: BS: It's still hot out so.... From: Bee-dubya-ell I'm ashamed to admit it, but I don't think I've actually made a grilled cheese sandwich since the invention of the microwave oven. It's just so much easier to pop a couple of pieces of bread in the toaster, butter 'em when they come out, put the cheese on 'em, and nuke 'em for 30 seconds. Inferior in every way to a real grilled cheese, but so much less trouble to cook and clean up after.... |
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24 Jun 08 - 12:46 PM (#2373352) Subject: RE: BS: It's still hot out so.... From: Becca72 LOVE grilled cheese sandwiches. I make em a little different now than when I was younger. I don't use butter on the outside of the bread, I use a bit of olive oil instead. YUM. I also love peanut butter toast. It is a breakfast staple in my house. I like raisin bread once all the raisins have been picked out of it. :-) Same goes for Raisin Bran cereal... |
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24 Jun 08 - 01:10 PM (#2373375) Subject: RE: BS: It's still hot out so.... From: PoppaGator Can I have the job of picking out and eating your raisins? |
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24 Jun 08 - 01:35 PM (#2373393) Subject: RE: BS: It's still hot out so.... From: Becca72 PoppaGator, you're hired. |
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24 Jun 08 - 02:34 PM (#2373429) Subject: RE: BS: It's still hot out so.... From: gnu Hey... those of you who know me will believe this... others, well... (As a matter of fact, I had a girlfriend years ago who did not believe me until she asked my mum. Even then, she thought maybe Mum was "in on the joke". Until Mum showed her how it is done.) Whwn I was a wee lad... I mean, when I was a young lad... just to make things more fun, my Mum would get a "grilled cheese sandwhich" ready to cook and.... no frying pan... she would get out the electric clothes iron and some aluminum foil. B-w-l... non-stick fryin pans are cheap... er more marg? |
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24 Jun 08 - 03:19 PM (#2373455) Subject: RE: BS: It's still hot out so.... From: Stilly River Sage I make the bread we eat, so it's always good. My standard recipe uses a blend of bread and whole wheat flour. When we get ready for the ritual first BLT sandwich of summer (the date to be determined by when my tomatoes are ripe--they got started late this year) I make a loaf of bread and let it cool for a couple of hours before we toast the bread, spread on mayo, put on lettuce and freshly sliced tomatoes and crisp thick-sliced bacon. There is a special move, once the top toast slice is on, with a flattened hand gentle pressure exerted briefly on the sandwich to remove some air between the layers and to help the mayo stick to more things. It also helps flatten it enough so you can get your mouth around it more easily. If I'm going to toast bread, I want it a little brown. My kids put it in the toaster just long enough to make the outside a tiny bit crisp but most of the slice is still soft and bread like. It's probably just enough to melt the butter on their bread. SRS |
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24 Jun 08 - 03:30 PM (#2373461) Subject: RE: BS: It's still hot out so.... From: PoppaGator Toast is indeed ideal for the classic BLT ~ and toasted home-baked wheat bread is even better ~ but for tomato-and-mayo-only, there's something to be said for the extra-sloppy redneck "kitchen sink sandwich" on plain white generic supermarket sandwich bread, with extra-juicy tomato slices and maximum mayonnaise. Not a gourmet item, and certainly not especially healthy, but high in nostalgia value. Especially when a chunk of that white bread sticks to the roof of your mouth! (That nasty square-slice white bread is also the best and only alternative in another context: freely issued for use as "napkins" with barbequed ribs!) |
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25 Jun 08 - 08:11 AM (#2373893) Subject: RE: BS: It's still hot out so.... From: Dave the Gnome The best sandwich could never be toasted - Take two slices of soggy white bread, put sliced corned beef on one (the proper pink stuff with loads of fat in), cover the corned beef in brown sauce and top with the other slice of bread. Squash the whole lot down by pressing it firmly between the kitchen table and the palm of the hand. No need to be too clean:-) Put the whole lot in your tuppaware butty box and then either leave it for a day (NOT in a fridge) or carry it up and down a couple of Derbyshire hills in your rucksack. Either way it somehow metamorphosises into something completely different to what you started with, vaguely resembling a sandwich in shape but becoming greater than it's component parts. Known localy as the day old corned beef butty this rare delicacy has been known to cure all known ills. And cause one or two unknown ones as well... Disagree with the strange concept of having only butter on toast. Try Gentlemans Relish on hot white toast - You'll never look back:-) Cheers Dave |
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26 Jun 08 - 07:32 AM (#2374672) Subject: RE: BS: It's still hot out so.... From: GUEST,LTS pretending to work Dave - I did once try some Gentlemans' relish on hot toast, and the only place I looked was into the toilet... I did not like it, and the gentleman in question was highly distressed - not because I was ill, but because I'd wasted his precious relish. LTS |
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26 Jun 08 - 08:20 AM (#2374698) Subject: RE: BS: It's still hot out so.... From: Dave the Gnome Hehehe It's the old Marmite argument I think! :D |
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26 Jun 08 - 06:51 PM (#2375176) Subject: RE: BS: It's still hot out so.... From: Stilly River Sage We love hot open face turkey sandwiches around here. Fresh homemade bread, slices of warm baked turkey breast and a generous serving of turkey gravy on top. Eat with knife and fork. MMmmmmm! |