Post by: Bar-B-Lew on July 24, 2020, 10:54:59 AM
https://en.wikipedia.org/wiki/List_of_sandwiches
Post by: Kristin Meredith on July 24, 2020, 11:07:42 AM
Post by: Bentley on July 24, 2020, 03:00:35 PM
(https://i.imgur.com/r1tf1Hah.jpg)
(https://i.imgur.com/t4Nvkd1h.jpg)
(https://i.imgur.com/I2A90m4h.jpg)
(https://i.imgur.com/zugpjOZh.jpg)
(https://i.imgur.com/qtN8kiNh.jpg)
(https://i.imgur.com/IhnYV0dh.jpg)
(https://i.imgur.com/IhT8Xudh.jpg)
Post by: 02ebz06 on July 24, 2020, 04:32:28 PM
It going to need room to grow.
Have to add "The Bentley #1" thru "The Bentley #xxx" to the list.
Post by: yorkdude on July 24, 2020, 04:38:48 PM
Post by: Free Mr. Tony on July 24, 2020, 08:15:42 PM
Post by: glitchy on July 24, 2020, 08:19:15 PM
Post by: Bentley on July 24, 2020, 08:28:01 PM
Is the one with the corn chips a pork tenderloin?
Post by: Free Mr. Tony on July 24, 2020, 09:13:12 PM
Meatloaf.Is the one with the corn chips a pork tenderloin?
It almost looked breaded with mustard. My Indiana mind went to pork tenderloin. Not my picture.
(https://i.imgur.com/d04FxPBl.jpg)
Post by: Bar-B-Lew on July 25, 2020, 08:32:09 PM
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Post by: Ralphie on July 26, 2020, 04:38:17 PM
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Post by: Bentley on July 26, 2020, 07:12:02 PM
Post by: Bar-B-Lew on July 26, 2020, 09:10:22 PM
Bread, miracle whip, american cheese, summer tomato, salt & pepper. One of my favorites.
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I used to eat one of those a day in the summer back in my youth at my grandmother's house for lunch. She used to put butter on the bread before the mayo. Any wonder I turned out to have high triglycerides in my late 20s?
Post by: Ralphie on July 27, 2020, 10:08:00 AM
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Post by: Bar-B-Lew on July 27, 2020, 11:02:34 AM
Post by: Ralphie on July 27, 2020, 11:20:13 AM
Amoroso roll also from RD.
I loved it and the ingredients met my expectation. However, I can improve with the cooking by serving it before too much moisture escapes.
On the homemade cheesesteak scale I’d give it a 7 out of 10 with max potential for 9/10. Straight ribeye would be the key for 10/10 for my tastes.
Post by: Bentley on July 28, 2020, 04:29:33 PM
Will be either Italian or Philly for dinner tomorrow, have not figured out which yet!
(https://i.imgur.com/xH9F4xIh.jpg)
(https://i.imgur.com/LHYLijxh.jpg)
(https://i.imgur.com/3nbodv2h.jpg)
(https://i.imgur.com/CpSlcjqh.jpg?1)
(https://i.imgur.com/5ICYSZYh.jpg)
Post by: Bar-B-Lew on July 28, 2020, 04:58:02 PM
Post by: Free Mr. Tony on July 28, 2020, 06:52:18 PM
Post by: Bentley on July 28, 2020, 10:41:28 PM
Post by: Bar-B-Lew on July 28, 2020, 10:52:40 PM
Post by: Free Mr. Tony on July 29, 2020, 05:48:23 AM
You need to make a drive up here and go grocery shopping one weekend...I've seen giardinera in our stores here. And, you could get good rolls. And, and Italian sub https://www.primohoagies.com/primo-menu.php
From the pictures aside from the seeded bread, those look similar to Jersey Mike's. Taste anything like them? Jersey Mike's is far and away my favorite chain sub shop.
Post by: Bar-B-Lew on July 29, 2020, 07:51:12 AM
You need to make a drive up here and go grocery shopping one weekend...I've seen giardinera in our stores here. And, you could get good rolls. And, and Italian sub https://www.primohoagies.com/primo-menu.php
From the pictures aside from the seeded bread, those look similar to Jersey Mike's. Taste anything like them? Jersey Mike's is far and away my favorite chain sub shop.
More meat than on Jersey Mike's sandwich. A JM just opened within about 15 minutes of me. I am actually quite surprised that they have come into this area with all of the local pizza shops that exist. I used to eat at JM a few times a month when I lived in IL because I agree with you that they were the best chain sub shop around there.
Post by: Bentley on July 29, 2020, 01:00:18 PM
Post by: Ralphie on July 29, 2020, 04:02:48 PM
Post by: Bentley on July 29, 2020, 04:09:45 PM
The giardiniera is in the 1st phase now. The brine. Will go into a small amount of white vinegar and EVOO tomorrow for 2 days.
Post by: Bar-B-Lew on July 29, 2020, 04:18:40 PM
That’s a great haul from RD! I’d love to know what you think of the bacon. That Leidy’s brand has a kielbasa that I’ve purchased from RD and it was fantastic.
Leidy's is another PA brand. Must be a transplant that runs that RD store near you. ;D
Post by: Ralphie on July 29, 2020, 04:26:50 PM
But I hope he’s a transplant. As you already know, my familial roots, and therefore most of my culinary tastes are from the greater Philly area. Mainly West Chester up through Easton.
I guess Mom’s and Grandma’s cooking set the tone for the rest of your life.
Post by: Bentley on July 29, 2020, 07:31:02 PM
(https://i.imgur.com/lH1aAqHh.jpg)
(https://i.imgur.com/PPRec1Fh.jpg)
Post by: Bar-B-Lew on July 29, 2020, 08:19:31 PM
Post by: Ralphie on July 29, 2020, 09:23:28 PM
Post by: Bar-B-Lew on August 01, 2020, 01:06:00 PM
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Post by: Ralphie on August 01, 2020, 01:36:04 PM
Post by: Bar-B-Lew on August 01, 2020, 01:40:43 PM
https://www.amazon.com/Beanos-Dressing-Submarine-Pack/dp/B07431BHWY/ref=pd_lpo_325_img_1/135-6695987-9762546?_encoding=UTF8&pd_rd_i=B07431BHWY&pd_rd_r=8b37885d-e07a-4476-b468-6a273d4ad544&pd_rd_w=JLMbD&pd_rd_wg=GPFmc&pf_rd_p=7b36d496-f366-4631-94d3-61b87b52511b&pf_rd_r=RD62D8KE2J74F8YWZMHT&psc=1&refRID=RD62D8KE2J74F8YWZMHT
Post by: Bentley on August 01, 2020, 03:58:43 PM
Post by: Bar-B-Lew on August 01, 2020, 04:28:04 PM
Post by: Kristin Meredith on August 01, 2020, 04:30:28 PM
Post by: Bar-B-Lew on August 01, 2020, 04:44:10 PM
Why is mustard a no-no?
Don't no. I've never heard a location even ask if you want mustard. It just isn't part of the culture. You even have to request mayo as an option because the standard is oil, vinegar, and oregano.
Post by: Kristin Meredith on August 01, 2020, 04:49:16 PM
Post by: Bar-B-Lew on August 01, 2020, 04:56:32 PM
Post by: 02ebz06 on August 01, 2020, 05:58:02 PM
None on burgers or other sandwiches, unless you count hot dogs/brats on a roll as a sandwich.
Post by: pmillen on August 01, 2020, 08:55:47 PM
Post by: Bentley on August 01, 2020, 09:35:07 PM
Post by: Free Mr. Tony on August 01, 2020, 09:47:33 PM
Why is mustard a no-no?
Don't no. I've never heard a location even ask if you want mustard. It just isn't part of the culture. You even have to request mayo as an option because the standard is oil, vinegar, and oregano.
Jersey Mike's has mustard hidden away somewhere like it's on the secret menu or something. I've heard people ask for it, and they reach waaaaay back in a cabinet and quickly squirt the mustard. Then back into the cabinet it goes until the next blasphemous customer asks for it.
I'm a Mike's way plus pickles and banana peppers guy.
Post by: ezgoin on August 02, 2020, 12:09:33 AM
Post by: Ralphie on August 02, 2020, 12:26:30 PM
Post by: Bentley on August 02, 2020, 12:51:00 PM
(https://i.imgur.com/UDwl8teh.jpg)
(https://i.imgur.com/bd9meO0h.jpg)
Post by: Bar-B-Lew on August 02, 2020, 01:26:43 PM
Post by: Bar-B-Lew on August 02, 2020, 01:28:54 PM
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Post by: Free Mr. Tony on August 02, 2020, 07:28:01 PM
Giardiniera is done. Beef is cooking, for got to take picture before adding apples, jardinairah, and chili's, so you will have to take my word for it. About a 2lbs piece of the USDA Select Strip Roast. My dilemma...not sure how well they cook it? I have not made it since Pasadena, and I know it is not cooked till fork tender or it could never be sliced. Oh well, will give it an other hour, cool and slice. I expect the chili relish to be hot when I am finished, no problem with that. But...I did not think through how hot it was going to make the Italian Beef juice. You lika da juice?
I cook it medium well typically. I've seen everything from medium to well, but like you said, not fork tender.
(https://i.imgur.com/cw5pxAcl.jpg)
Post by: Bar-B-Lew on August 02, 2020, 07:56:51 PM
Post by: Bentley on August 02, 2020, 07:59:50 PM
Post by: Bar-B-Lew on August 02, 2020, 08:34:26 PM
I cooked it till no pink, but still very stiff. All sliced and ready to go. Chili jam is all done, medium heat. Was gonna do Italian Beef, but SIL brought over some tomatoes, so I went BLT and fries instead!
You gonna do a tutorial on the italian beef and the chili jam?
Post by: Bentley on August 02, 2020, 09:51:30 PM
You gonna do a tutorial on the italian beef and the chili jam?
The Jam, well, I really did not take any pictures on how to. The consistency is pretty good. I have a Vac Sealed package of chili's. I can do one on it, if you like. I guess content is content!
(https://i.imgur.com/fKqUOvLh.jpg)
(https://i.imgur.com/Pc9j5sbh.jpg)
(https://i.imgur.com/bdDReGbh.jpg)
(https://i.imgur.com/A4vO4Pch.jpg)
Post by: Bentley on August 05, 2020, 09:45:07 PM
(https://i.imgur.com/5lixvuAh.jpg)
(https://i.imgur.com/m7HglPmh.jpg)
Post by: Bar-B-Lew on August 05, 2020, 09:52:52 PM
Post by: Bentley on August 05, 2020, 09:59:48 PM
Post by: Bar-B-Lew on August 08, 2020, 01:37:54 PM
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Post by: Free Mr. Tony on August 08, 2020, 07:42:48 PM
Post by: Bar-B-Lew on August 09, 2020, 10:19:37 AM
Ever use Mortadella? Love that on an Italian
I actually am not a fan of that meat for some reason. I don't remember if it was the texture or the flavor.
Post by: Bentley on August 09, 2020, 12:22:52 PM
(https://i.imgur.com/LEYY6i9h.jpg)
(https://i.imgur.com/CteZwOvh.jpg)
Post by: Bar-B-Lew on August 09, 2020, 12:39:17 PM
Post by: Free Mr. Tony on August 09, 2020, 02:29:34 PM
Post by: Bar-B-Lew on August 09, 2020, 02:47:31 PM
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Post by: pmillen on August 09, 2020, 06:39:09 PM
Post by: Bentley on August 09, 2020, 07:06:28 PM
Post by: pmillen on August 09, 2020, 07:15:48 PM
What are some of the sandwiches you enjoy?
That cuts right to the heart of my situation. I don't really know how to answer. I like leftover roast beef with spicy mustard and raw onion, commercial Philly beef, tuna salad, chicken salad... None are like what you are posting.
Post by: dk117 on August 22, 2020, 09:29:06 PM
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Post by: Bar-B-Lew on October 31, 2020, 05:50:08 PM
Top of roll
Sweet hot mustard homemade by a friend of mine
Hot pepper cheese slices
Famous Dave's pickles
smoked pulled pork
sliced smoked pork loin
sliced smoked ham lunch meat
Hot pepper cheese slices
Bottom of roll
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Post by: Bentley on October 31, 2020, 07:12:07 PM
Post by: Bar-B-Lew on November 03, 2020, 01:07:26 PM
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Post by: Bar-B-Lew on December 09, 2020, 12:30:36 PM
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Post by: Bentley on December 09, 2020, 04:02:44 PM
Post by: Bar-B-Lew on December 09, 2020, 04:14:21 PM
I didn't get to try it or see a menu yet, but when I was in TN I saw a place named Which Wich. I thought it was a pretty neat name for a sandwich shop.
Post by: Bar-B-Lew on December 09, 2020, 04:16:52 PM
Post by: Free Mr. Tony on December 09, 2020, 04:22:01 PM
Which wich is average at best. Maybe a bit better than subway, but doesn't come close to jersey mike's, firehouse, or potbelly. I'm not even that huge a fan of penn station or jimmy johns but they are both miles ahead of which wich.
Very confusing ordering system as well. You grab a card out of a slot, write your name on it, check a bunch of boxes, and they send it through the toaster.
Post by: Bar-B-Lew on December 09, 2020, 04:30:05 PM
When I lived in IL, Jersey Mike's was the closest thing I could get to the Italian subs back here on the east coast. I used to go there almost weekly for one. I couldn't believe it, but they actually built one about 5-10 miles from where I currently live. I never thought they would with all of the competition of pizza shops in the area and Primo Hoagies. I may have to swing by there this week for a #13.
Post by: 02ebz06 on December 09, 2020, 04:38:17 PM
Post by: Free Mr. Tony on December 09, 2020, 04:45:10 PM
Well, thanks for saving me the misery of going there then. It is a shame they ruined a good name with average products.
When I lived in IL, Jersey Mike's was the closest thing I could get to the Italian subs back here on the east coast. I used to go there almost weekly for one. I couldn't believe it, but they actually built one about 5-10 miles from where I currently live. I never thought they would with all of the competition of pizza shops in the area and Primo Hoagies. I may have to swing by there this week for a #13.
Jersey Mike's is definitely my favorite chain. The only thing I don't like is how long it takes if there is anyone in line. I get the schtick of how fresh it looks when sliced to order, but it takes FOREVER.
Post by: Bar-B-Lew on December 09, 2020, 05:12:19 PM
Post by: ylr on December 09, 2020, 06:57:54 PM
Post by: Bentley on December 09, 2020, 07:22:36 PM
Post by: okie smokie on December 09, 2020, 07:35:07 PM
Post by: Bar-B-Lew on December 10, 2020, 11:12:37 AM
It seems that JM has cut back on the amount of bread they use versus when I lived in IL. I think that is a great thing. I now like them better than Primo especially with the double meat option.
Post by: Bentley on December 10, 2020, 05:46:39 PM
Post by: Bar-B-Lew on December 10, 2020, 08:20:18 PM
Post by: Free Mr. Tony on December 10, 2020, 08:58:39 PM
Post by: Ralphie on December 10, 2020, 09:03:29 PM
I’m also a Jersey Mike’s fan. The pandemic has exposed me to the app so I don’t wait in line anymore. #13 Italian minus pepperoni add extra capicola. Don’t forget to ask for the sweet peppers that they keep in the back where they cook the cheesesteaks.
Post by: Free Mr. Tony on December 10, 2020, 09:04:02 PM
This morning, I got a text from Jersey Mike's about a double points day today. I ended up ordering a #13 with double meat (only $2.50 extra for a large) with Door Dash delivery. Great choice.
It seems that JM has cut back on the amount of bread they use versus when I lived in IL. I think that is a great thing. I now like them better than Primo especially with the double meat option.
My wife usually gets a 13 and I get a 6 or 9. We get minis on rosemary parm bread then each get a half of each other's. Mike's way. Add pickles and banana peppers on mine. I actually am not a big double meat sub person. I kind of prefer less meat and more bread to an extent at least. I think JM is about the perfect ratio for their normal subs. I don't do their hot subs much but their reuben is pretty solid.
Post by: Ralphie on December 19, 2020, 10:10:37 AM
Post by: Bentley on December 19, 2020, 11:18:15 AM
Post by: Bentley on December 20, 2020, 09:06:23 PM
(https://i.imgur.com/B1x4v23h.jpg)
(https://i.imgur.com/EcCP9wNh.jpg)
Post by: 02ebz06 on December 21, 2020, 11:17:09 AM
Post by: Free Mr. Tony on January 03, 2021, 05:50:16 PM
(https://i.imgur.com/AW8r2sAl.jpg)
(https://i.imgur.com/HpBzJ7Vl.jpg)
(https://i.imgur.com/Q9QJTP2l.jpg)
(https://i.imgur.com/MDblEMll.jpg)
Jersey mike's cross section.
(https://i.imgur.com/iNROcFSl.jpg)
Post by: Bar-B-Lew on January 03, 2021, 07:12:16 PM
Post by: 02ebz06 on January 04, 2021, 10:54:06 AM
Post by: yorkdude on January 04, 2021, 04:31:27 PM
I figured you for a good whiskey, scotch kind of guy.
Post by: Free Mr. Tony on January 04, 2021, 07:47:21 PM
FMT, the rolls! The sandwich is also right up my alley, the Spiced Rum kinda caught my attention.
I figured you for a good whiskey, scotch kind of guy.
I like pretty much any good cocktail. Not much for beer. I went through a craft cocktail stage and made some good stuff, but typically just resort back to captain/diet/lime.
My brother in law and I have been known to get after the high end stuff here and there though.
Post by: 02ebz06 on January 05, 2021, 10:46:20 AM
I have a couple metal Baguette trays I've used, but I think your tray would be better.
Thanks for posting.
Post by: JoeGrilling on January 06, 2021, 05:06:30 PM
https://www.webstaurantstore.com/bakers-mark-5-compartment-sub-sandwich-silicone-bread-mold-12-x-2-15-16-cavities/407PRFSUB5.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiA3NX_BRDQARIsALA3fIIsKZAXVek7wpVJu6ONGLiY1PuKtO-ESdM3RT4EWn0O182vKnDQ1jkaAr28EALw_wcB
Post by: Free Mr. Tony on January 06, 2021, 07:34:42 PM
I believe these are the trays used:
https://www.webstaurantstore.com/bakers-mark-5-compartment-sub-sandwich-silicone-bread-mold-12-x-2-15-16-cavities/407PRFSUB5.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiA3NX_BRDQARIsALA3fIIsKZAXVek7wpVJu6ONGLiY1PuKtO-ESdM3RT4EWn0O182vKnDQ1jkaAr28EALw_wcB
Mine were a different brand on amazon, but have the same specs on the trays. Either same rebranded or basically identical either way.
Post by: Free Mr. Tony on January 06, 2021, 07:39:43 PM
FMT, I like that tray. It would be good for Cuban rolls as well as Hoagie rolls.
I have a couple metal Baguette trays I've used, but I think your tray would be better.
Thanks for posting.
Some of the best sandwich bread I've ever had was from a tiny cuban shop that has since closed. I was friendly with the owner and bought my slicer off of him. I always wanted to ask for his bread recipe but never did. I know he said it was alot of labor and alot of spraying with water.
Edit:
A couple pics from their Yelp page.
(https://i.imgur.com/kFXi5l0l.jpg)
(https://i.imgur.com/cQNCQDSl.jpg)
Post by: okie smokie on January 06, 2021, 08:30:20 PM
Did I say that I also love pie, cake, pastries of all kinds, candy, but have gone thru the sx of withdrawal from them, (with occ. slips)?
Problem with this bread, is that big juicy sandwiches, often turn the bread to mush before I can consume it. Another solution might be the Orowheat thins at 150 cal. per complete bun. Not bad compared to some of the big loaves I have seen made into sandwiches here. Suggestion?: (I know, "don't read this thread") :2cents: ???
Post by: Free Mr. Tony on January 06, 2021, 08:42:03 PM
I have a problem with most sandwiches: Too much bread to meat ratio. Obvious solution: put more meat on the sandwich. However, my problem is really that I have been moderately overweight for some time now, and have finally been slowly losing it by eating a modified paleo type diet. Lots of protein, (mostly meat) and above ground veggies, as well and reducing my total calories as well. So far I have 14 lbs off in the past 3 months.When I eat bread I usually eat Sara Lee reduced cal wheat bread (45 cal/slice).When I see these great sammies everyone is making, my mouth waters at the same time my alarms go off. So I have been making my sandwiches with this low carb bread. Anyone tried it? I love bread but have been cutting the intake down. Hate to bail out now.
Did I say that I also love pie, cake, pastries of all kinds, candy, but have gone thru the sx of withdrawal from them, (with occ. slips)?
Problem with this bread, is that big juicy sandwiches, often turn the bread to mush before I can consume it. Another solution might be the Orowheat thins at 150 cal. per complete bun. Not bad compared to some of the big loaves I have seen made into sandwiches here. Suggestion?: (I know, "don't read this thread") :2cents: ???
I've always kind of adhered to the "put the fork down" diet. All in all it has worked pretty well over the years. I was a chubby (ok fat) kid, and was pretty big until my sophomore year in high school. Lost 50 lbs. Kept it off for several years. Eventually gained it back in my mid 20's. Lost 50 lbs again, and have mostly kept it off now into my early 40's. I've had slight fluctuations, but mostly stay in a decent range. Been 5'9" 168ish for a few years now.
I eat whatever I want on the weekends, but in pretty small portions. I go nearly vegetarian through the week, which I don't mind at all.
Funny thing with all this baking is that I don't really eat much of it. A nibble here and there just to test quality, and maybe a sandwich out of the hoagie rolls. My kids eat alot, I freeze a ton, and give away most. I enjoy getting better at it without actually consuming it. Kind of strange I know.
Post by: okie smokie on January 06, 2021, 10:42:03 PM
That is a pretty good way to go. I've always admired your comments and cooking experience but wondered how you (and several others on PF) survived all that good stuff you cook. I would like to do more briskets, roasts, pork shoulders etc, but my wife is not a big meat eater, and while I am all for it, I have limits as to how much protein I can take in due to health, and a borderline diabetic. So my big cooks are fewer these days. Just two of us to feed is also a limiting factor.I have a problem with most sandwiches: Too much bread to meat ratio. Obvious solution: put more meat on the sandwich. However, my problem is really that I have been moderately overweight for some time now, and have finally been slowly losing it by eating a modified paleo type diet. Lots of protein, (mostly meat) and above ground veggies, as well and reducing my total calories as well. So far I have 14 lbs off in the past 3 months.When I eat bread I usually eat Sara Lee reduced cal wheat bread (45 cal/slice).When I see these great sammies everyone is making, my mouth waters at the same time my alarms go off. So I have been making my sandwiches with this low carb bread. Anyone tried it? I love bread but have been cutting the intake down. Hate to bail out now.
Did I say that I also love pie, cake, pastries of all kinds, candy, but have gone thru the sx of withdrawal from them, (with occ. slips)?
Problem with this bread, is that big juicy sandwiches, often turn the bread to mush before I can consume it. Another solution might be the Orowheat thins at 150 cal. per complete bun. Not bad compared to some of the big loaves I have seen made into sandwiches here. Suggestion?: (I know, "don't read this thread") :2cents: ???
I've always kind of adhered to the "put the fork down" diet. All in all it has worked pretty well over the years. I was a chubby (ok fat) kid, and was pretty big until my sophomore year in high school. Lost 50 lbs. Kept it off for several years. Eventually gained it back in my mid 20's. Lost 50 lbs again, and have mostly kept it off now into my early 40's. I've had slight fluctuations, but mostly stay in a decent range. Been 5'9" 168ish for a few years now.
I eat whatever I want on the weekends, but in pretty small portions. I go nearly vegetarian through the week, which I don't mind at all.
Funny thing with all this baking is that I don't really eat much of it. A nibble here and there just to test quality, and maybe a sandwich out of the hoagie rolls. My kids eat alot, I freeze a ton, and give away most. I enjoy getting better at it without actually consuming it. Kind of strange I know.
Perhaps I might follow your pattern, as I have kids and grandkids in moderate numbers and nearby, and just enjoy the cooking. I can easily share the results with them and still get to sample it all. Both of my kids have pellet grills and keep them busy as well. Great motto: Cook more, eat less, stay fit! Thanks for the input. :clap:
Post by: Bentley on January 07, 2021, 07:53:28 PM
Are those fried plantains?
Post by: Bentley on January 07, 2021, 07:59:16 PM
When I see these great sammies everyone is making, my mouth waters at the same time my alarms go off.
Post by: Bar-B-Lew on January 07, 2021, 07:59:46 PM
And, sorry to hear that you didn't order a #13 today. I think I will get one tomorrow. I think I had one last Friday too.
Post by: Bentley on January 14, 2021, 04:27:18 PM
RD today to get the fixins for Jersy Mike's #13. I just called out local shop and was told 10.25oz of meat per sandwich. I just realized that is the $14 Giant and not the $9 regular, so I am even when I get to sandwich #8! I the joys of being a Cheap Screw, wonder if my meats are the same or better quality the Jersey Mike's? That I have no idea. Also, pretty sure I can get the Mike's Way close except for the spices, and maybe oil & vinegar...
2nd photo...Kristin wanted a fried bologna sandwich for dinner, and I love soppressata...
(https://i.imgur.com/TYrIpAfh.jpg)
(https://i.imgur.com/iWbE1Omh.jpg)
Post by: Bar-B-Lew on January 14, 2021, 06:02:53 PM
Are you planning to slice, vac seal and freeze in portions to slap on a bun like they do at Subway?
Post by: Free Mr. Tony on January 14, 2021, 06:08:56 PM
Post by: Bentley on January 14, 2021, 06:47:50 PM
Yes, probably 2 sandwiches to a pack.
Are you planning to slice, vac seal and freeze in portions to slap on a bun like they do at Subway?
Thank you.
I believe when I've looked into it in the past, the shakers that they use are just oregano and salt.
(https://i.imgur.com/6hZSOiJh.jpg)
Post by: Bentley on January 14, 2021, 06:49:26 PM
(https://i.imgur.com/J4Qm4Tch.jpg)
Post by: Kristin Meredith on January 14, 2021, 06:53:13 PM
Post by: Bar-B-Lew on January 14, 2021, 06:55:19 PM
Post by: 02ebz06 on January 14, 2021, 07:10:03 PM
Glad it's dinner time. :cool:
Post by: 02ebz06 on January 16, 2021, 02:38:48 PM
Diced Prime Rib Roast, sauteed onions and peppers, with a 50/50 mozzarella and provolone cheese on top.
Was good, but Homemade bread definitely should be eaten same day it is made.
Post by: Free Mr. Tony on January 16, 2021, 03:44:49 PM
Post by: 02ebz06 on January 16, 2021, 03:58:15 PM
Looks good. I freeze almost everything I make immediately after cooling if I'm not eating that day. Sometimes I intentionally leave certain things go stale though. Homemade croutons are the best.Thanks...
We usually freeze a lot as well. Not a lot of extra work to make more than you need immediately and freeze whats left, only one prep/cleanup that way.
But since we were just experimenting with the bread recipe, they stayed out.
Bread Pudding (my favorite dessert) is also a good use stale bread.
Post by: Bar-B-Lew on January 16, 2021, 04:08:53 PM
Post by: 02ebz06 on January 16, 2021, 04:22:48 PM
that sandwich looks great. what method did you use to melt the cheese
Thanks...
Too cold outside or we would have used the griddle.
Just put the meat in a 13" non-stick frying pan.
Once meat was heated, put the cheese on and put the lid on to melt it.
Post by: Bentley on January 16, 2021, 06:37:52 PM
My next experiment will be to roll out to form length right after rise and then freeze, hoping that when thawed and proofed, it will be just like proofing and bake the day the dough is made. Kristin buy theses little dough balls at Walmart, they are frozen and when thawed and left to rise, they turn out a great dinner roll!
Was good, but Homemade bread definitely should be eaten same day it is made.
I saw a video of Tony Luke jr. making a cheesesteak, he put the cheese directly on the cooking surface, then placed the meat on top of it, after about 45 seconds, scoop with spatula and onto the roll, my new go to technique!
Post by: Free Mr. Tony on January 24, 2021, 04:43:27 PM
(https://i.imgur.com/XNHHhcLl.jpg)
(https://i.imgur.com/vVFgAIFl.jpg)
Post by: Bentley on January 24, 2021, 06:52:10 PM
Post by: Free Mr. Tony on January 24, 2021, 07:10:39 PM
I do not think I have ever seen lettuce on a Ruben, cole sale on a Langer's #19 I believe it is, but no lettuce or tomato. I embrace your boldness!
It is certainly a bastardized version of any particularly named sandwich. I'm telling you though, it's delicious. I've made similar sandwiches for years, and they are really good.
Post by: Bentley on January 24, 2021, 07:41:15 PM
Post by: Free Mr. Tony on January 24, 2021, 07:59:32 PM
Try Ken's Russian next time, it will take it over the top!
I don't know that I've seen kens russian in stores around here. Do you know that it's widely available? I guess I've always thought russian and thousand island were kind of synonymous. What's different? I'll definitely keep and eye out for it.
Post by: Bar-B-Lew on January 24, 2021, 08:31:21 PM
Post by: Bentley on January 24, 2021, 09:17:11 PM
Post by: Kristin Meredith on January 25, 2021, 08:52:47 AM
Post by: Bentley on January 28, 2021, 05:21:07 PM
(https://i.imgur.com/KUL5XMlh.jpg)
(https://i.imgur.com/je4OvLMh.jpg)
Post by: 02ebz06 on January 28, 2021, 05:52:06 PM
Post by: Bar-B-Lew on January 28, 2021, 06:31:25 PM
Post by: hughver on January 28, 2021, 06:35:06 PM
Post by: Bentley on January 28, 2021, 06:39:36 PM
Post by: Bar-B-Lew on January 30, 2021, 11:22:08 AM
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Post by: Bentley on January 30, 2021, 05:57:37 PM
What do you think the meat sequence was? Pretty sure the pepperoni was on top, then maybe salami, after that, I have no idea. I have to try and get my slices even thinner, I do love a super thin slice. I also have to reverse the lettuce, onions and tomato.
(https://i.imgur.com/v21WfTGh.jpg)
(https://i.imgur.com/qIf71Zyh.jpg)
Post by: Bar-B-Lew on January 30, 2021, 06:29:34 PM
Post by: Free Mr. Tony on January 30, 2021, 07:29:56 PM
This is the order they list on the website and seems like it could be how it is layered from the roll up: Provolone, ham, prosciuttini, cappacuolo, salami, and pepperoni
That seems about right from watching them do it enough. The 1st 3 meats are hard to mimick as well. They all are some sort of compressed meat combo that most likely isn't readily available to the average consumer. It's like a good version of subways cold cut combo meat.
Post by: Bar-B-Lew on January 30, 2021, 07:50:00 PM
Post by: Bentley on January 30, 2021, 09:13:47 PM
Post by: Free Mr. Tony on January 30, 2021, 09:21:48 PM
Baked the bread just a couple hours ago.
(https://i.imgur.com/EIzgI5Cl.jpg)
The bread was made using the king arthur recipe. Instead of six 8" loaves, I made two 24" loaves. The bread is pillow soft on the inside and delicious.
(https://i.imgur.com/gyAH2fYl.jpg)
Filled the bread with mayo, swiss, sliced pork, ham, pickles, jalapeno, onions, and mustard. I know I have seen many times that mayo is blasphemous on cubans, and also have not seen jalapenos on many. The man who I am trying to copycat is literally from Cuba. This is how he made them in his shop. If it is good enough for him, it is certainly fine by me.
A really terrific sandwich.
(https://i.imgur.com/PSJw0lGl.jpg)
Post by: Bar-B-Lew on January 30, 2021, 09:29:14 PM
what kind of mustard, pickles, and onions and where they raw?
Post by: Free Mr. Tony on January 30, 2021, 09:38:34 PM
looks great
what kind of mustard, pickles, and onions and where they raw?
Normally, sweated onions, raw dill pickles, and yellow mustard.
Tonight, raw onions, dill pickles, and didn't realize I was out of yellow mustard. I had bavarian mustard on hand and it actually was really good on it.
Post by: Bentley on January 30, 2021, 10:28:55 PM
Which one did you use? I like their recipes!
The bread was made using the king arthur recipe.
(https://i.imgur.com/PSJw0lGl.jpg)
Post by: Free Mr. Tony on January 31, 2021, 08:17:53 AM
I have only had a couple of them and only in LA, but it looks authentic to me. And this is not a slight on your sandwich, it is one that has never appealed to me.
Which one did you use? I like their recipes!The bread was made using the king arthur recipe.
(https://i.imgur.com/PSJw0lGl.jpg)
I'm not sure why, but when I see a cubano on a menu I have a hard time not ordering it. That means I've had many over the years. Alot of people are pretty loose with their interpretations. I've had some really good, and some really bad.
https://www.kingarthurbaking.com/recipes/cuban-sandwich-recipe
I had lard on hand, so that is what I used. I looked through countless pictures of cuban bread and really none of them looked close to what the guy I was mimicking was baking. The king arthur version looked the closest so I went with that. It ended up being pretty similar from what I remember.
Post by: 02ebz06 on January 31, 2021, 11:10:00 AM
I'm not sure why, but when I see a cubano on a menu I have a hard time not ordering it.
I'm with you on that. :cool:
First one I ever had was at a Jimmy Buffett Restaurant (Cheeseburger In Paradise) in Delaware.
I was hooked.
For the last ones I made, I got the recipe from GlobalTableAdventure.
http://globaltableadventure.com/recipe/recipe-cuban-bread-pan-cubano/
Lard seems to be the key to being authentic.
I watched a video of a place in Miami (largest Cuban population in the US) that brushed melted lard on the outside before pressing the sandwich.
Post by: Bar-B-Lew on January 31, 2021, 01:09:59 PM
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Post by: 02ebz06 on January 31, 2021, 02:05:48 PM
Post by: Bar-B-Lew on January 31, 2021, 02:23:35 PM
A Lewbano, I like it!
Not to be confused with Lou Albano
Post by: Free Mr. Tony on January 31, 2021, 02:26:48 PM
Post by: Bentley on January 31, 2021, 03:26:16 PM
The bread was made using the king arthur recipe.
https://www.kingarthurbaking.com/recipes/cuban-sandwich-recipe
Post by: Bentley on February 03, 2021, 10:29:52 PM
(https://i.imgur.com/87dRa0Zh.jpg)
(https://i.imgur.com/q5hKugnh.jpg)
Post by: Bar-B-Lew on February 03, 2021, 10:42:18 PM
Post by: Bentley on February 03, 2021, 11:10:09 PM
Post by: Bar-B-Lew on February 03, 2021, 11:19:17 PM
Post by: Free Mr. Tony on February 04, 2021, 10:27:31 AM
I love red sauce pretty much anytime I can get it though. I make 2 or 3 gallon batches often.
Post by: Bar-B-Lew on February 04, 2021, 10:55:37 AM
Other than the mess factor, I think a meatball sub is in my top 5 overall sandwiches. For me, it's one of the very few sandwiches that I would classify as comfort food.
I love red sauce pretty much anytime I can get it though. I make 2 or 3 gallon batches often.
It would be nice for you to share how you make the red sauce in another thread if it is not a family secret.
Post by: okie smokie on February 04, 2021, 12:52:36 PM
Other than the mess factor, I think a meatball sub is in my top 5 overall sandwiches. For me, it's one of the very few sandwiches that I would classify as comfort food.Only thing I used to buy at Subway. I like gooey sandwiches. I thought their meatball sammy was good. (back before I did much home smoking and grilling)
I love red sauce pretty much anytime I can get it though. I make 2 or 3 gallon batches often.
Post by: Bentley on February 04, 2021, 02:21:04 PM
so what is it about the sandwich that you don't like
Post by: Free Mr. Tony on February 04, 2021, 03:44:35 PM
Other than the mess factor, I think a meatball sub is in my top 5 overall sandwiches. For me, it's one of the very few sandwiches that I would classify as comfort food.
I love red sauce pretty much anytime I can get it though. I make 2 or 3 gallon batches often.
It would be nice for you to share how you make the red sauce in another thread if it is not a family secret.
Will do. Just tinkered with it over the years. No secrets. Just a bunch of garlic, dried herbs, and touch of red pepper flakes. At the end after the heat is off I throw in a bunch of good fine grated parmesan and fresh basil.
I guess I kind of just gave you the end of the movie, but I'll do something more in depth at some point.
Post by: Bar-B-Lew on February 05, 2021, 01:29:03 PM
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Post by: 02ebz06 on February 05, 2021, 01:31:19 PM
Post by: Bentley on February 05, 2021, 08:47:55 PM
(https://i.imgur.com/0z5ee2Sh.jpg)
Post by: Bar-B-Lew on February 07, 2021, 12:59:43 PM
Post by: 02ebz06 on February 07, 2021, 01:27:50 PM
Post by: Bentley on February 07, 2021, 01:30:33 PM
Post by: Bar-B-Lew on February 07, 2021, 01:52:35 PM
Post by: Free Mr. Tony on February 07, 2021, 03:26:56 PM
Bentley, just made some rye bread a couple weekends ago. You know what's sneaky good on rye? Chicken salad. Something about it just always works for me.
Post by: Bar-B-Lew on February 07, 2021, 04:04:52 PM
Post by: yorkdude on February 07, 2021, 04:37:11 PM
That is a very good looking sandwich.
Post by: Free Mr. Tony on February 07, 2021, 06:09:33 PM
(https://i.imgur.com/e3pVlMAl.jpg)
(https://i.imgur.com/JxkrsBXl.jpg)
(https://i.imgur.com/0dropTbl.jpg)
Post by: Bar-B-Lew on February 07, 2021, 06:15:10 PM
Post by: 02ebz06 on February 07, 2021, 06:30:41 PM
Still working on the Cuban Bread.
Think I will have what I want if I start baking them on the grill.
Not 100% authentic. Didn't have the marinated pork. Used some sliced pork loin instead.
Still tastes pretty darn good.
Post by: Bar-B-Lew on February 07, 2021, 06:34:34 PM
Post by: yorkdude on February 07, 2021, 07:12:03 PM
Post by: 02ebz06 on February 12, 2021, 07:15:21 PM
EDIT: not the best picture, should have turned light on. Too late now, half eaten,
Post by: Bar-B-Lew on February 12, 2021, 07:27:05 PM
Post by: 02ebz06 on February 13, 2021, 11:49:40 AM
Looks good from several thousand miles away on the east coast. Those rolls are some of my favorite breads I've ever eaten when I used to buy them in Tecate, Mexico. One of these days, I may venture into bread making. I'm hoping you finalize your recipe and methods before then so you can share with me. I think the bolillos are even better then east coast hoagie rolls.
Will do. Definitely need to make a few more times to fine tune process.
Post by: Bentley on February 13, 2021, 11:56:18 AM
Post by: Bar-B-Lew on February 13, 2021, 12:30:55 PM
This roll is basically a sour dough hoagie?
No. It is typically a much smaller roll that is more similar to a hamburger bun, but skinny on the ends and fat in the middle. Sort of like a "club" roll but much lighter dough.
Post by: 02ebz06 on February 13, 2021, 01:57:21 PM
You do make a "starter" the day before though.
Here is recipe --> https://www.196flavors.com/mexico-bolillo/
Post by: Bentley on February 13, 2021, 04:57:22 PM
Post by: Bentley on February 13, 2021, 04:58:19 PM
(https://i.imgur.com/lZMXkith.jpg)
Post by: 02ebz06 on February 13, 2021, 05:00:07 PM
Post by: Bentley on February 13, 2021, 05:35:48 PM
Post by: Kristin Meredith on February 14, 2021, 10:54:29 AM
Post by: Bar-B-Lew on February 14, 2021, 01:30:47 PM
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Post by: 02ebz06 on February 14, 2021, 01:41:40 PM
Making me hungry, which reminds me it's lunch time. ;D
Post by: Free Mr. Tony on February 14, 2021, 02:57:33 PM
Post by: Bar-B-Lew on February 14, 2021, 03:04:26 PM
Italian buffalo as in franks and marinara mixed? Never heard of such a thing, but sounds like it may work.
Yeah, sorta. It was Dietz & Watson buffalo chicken meat. I had mixed in with sauteed onions, red bell peppers, mushrooms, and some yellow banana peppers. I through in some extra hot sauce (Boar's Head Jalapeno) and then some marinara at the end. I had some leftovers in the fridge from a stromboli that I wanted to use up.
Post by: Bentley on February 14, 2021, 09:24:18 PM
(https://i.imgur.com/KD8DMxnh.jpg)
Post by: 02ebz06 on February 15, 2021, 12:01:23 PM
Eggs, mayo, and pickles I think.
Post by: Kristin Meredith on February 15, 2021, 12:26:27 PM
Been so long since I've had an egg salad sandwich, I don't know if I remember how to make it.
Eggs, mayo, and pickles I think.
I add a dash of mustard also.
Post by: 02ebz06 on February 17, 2021, 03:10:27 PM
Been so long since I've had an egg salad sandwich, I don't know if I remember how to make it.
Eggs, mayo, and pickles I think.
I add a dash of mustard also.
Oh yeah, sort of obvious by the yellow color. Where's my dunce hat?
Made Patty Melts for lunch with homemade rye bread.
Post by: Ralphie on February 17, 2021, 04:02:49 PM
Post by: Bentley on February 17, 2021, 04:45:22 PM
Post by: Bar-B-Lew on February 17, 2021, 04:56:46 PM
or more like a grilled cheese sandwich with a hamburger in it
Post by: 02ebz06 on February 17, 2021, 04:57:10 PM
Explain to someone who has never had a patty melt, what is it? It looks like a cheeseburger on 2 pieces of toast? Is that the difference between it and a cheeseburger?
It's made with rye bread, hamburger patty, grilled onions, and cheese (usually Swiss).
Cook the hamburger patty and the onions, and assemble.
Butter outside of bread, place on griddle or in a frying pan to crisp up the bread, flip and do other side.
One of my favorite sandwiches.
Post by: Bar-B-Lew on February 17, 2021, 04:57:48 PM
Consists of a hamburger patty, pieces of sautéed or grilled onion, and Cheddar or Swiss cheese between two slices of bread.
Post by: Bentley on February 17, 2021, 06:39:22 PM
Post by: Bar-B-Lew on February 17, 2021, 06:51:49 PM
Forgot that is how the thread started. Would you all consider eggs benedict a sandwich?
If it is served inside of a muffin or toast, I would consider it a sandwich.
And, it is on the wiki list so it must be a sandwich if the internet says it is. ;D
Post by: Bar-B-Lew on February 18, 2021, 01:39:12 PM
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Post by: 02ebz06 on February 18, 2021, 01:52:56 PM
We used to be able to get Portuguese Rolls at Costco, but haven't seen them in several years.
Post by: Bar-B-Lew on February 18, 2021, 04:17:30 PM
Post by: Bentley on February 24, 2021, 05:05:41 PM
(https://i.imgur.com/lJ4SWp0h.jpg)
(https://i.imgur.com/nEdhRGmh.jpg)
Post by: pmillen on February 24, 2021, 05:25:38 PM
Post by: 02ebz06 on February 24, 2021, 05:29:12 PM
Post by: Bentley on February 24, 2021, 05:38:27 PM
I think you need to put cheese in there and grill it like a grilled cheese to make it a patty melt....
It is C+. It is do able, but it is no super market white bread...and it is never going to be confused with Wonder Bread!
How did you like the bread ?
Post by: 02ebz06 on February 24, 2021, 05:57:21 PM
Post by: Bar-B-Lew on February 25, 2021, 09:19:53 AM
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Post by: Free Mr. Tony on February 25, 2021, 10:45:49 AM
We stopped at a "by the slice" pizza place after the game. I'm sure it was average, but it tasted soooo good after maybe a few too many cocktails at the game.
Post by: Bentley on February 27, 2021, 04:21:34 PM
(https://i.imgur.com/n02x3pWh.jpg)
(https://i.imgur.com/UVkRNqCh.jpg)
Post by: Kristin Meredith on February 27, 2021, 04:38:33 PM
Post by: Free Mr. Tony on February 27, 2021, 05:48:34 PM
Edit:. Nevermind. Just looked at the bread thread
Post by: yorkdude on February 28, 2021, 02:41:49 PM
Pretty dang good.
Post by: Bentley on February 28, 2021, 06:09:03 PM
I put the JM's #13 meats through a food processor and have pizza dough proofing right now. I am going to make some fried calzone. Is a calzone a sandwich?
Post by: 02ebz06 on March 03, 2021, 03:46:52 PM
Could have let cheese melt a little more, but it was almost 1:00 and we were hungry.
Best non-pizza lunch I've had in a while.
Post by: yorkdude on March 03, 2021, 05:15:20 PM
Cheesesteak sandwiches for lunch.Uh, yep. I would be all over that, no peppers though.
Could have let cheese melt a little more, but it was almost 1:00 and we were hungry.
Best non-pizza lunch I've had in a while.
Post by: Bentley on March 03, 2021, 05:37:13 PM
Great way to melt cheese for Cheese Steak (https://youtu.be/05Z1VjyTQck)
Post by: Bar-B-Lew on March 03, 2021, 05:58:35 PM
Post by: 02ebz06 on March 03, 2021, 06:35:28 PM
I use a modified Tony Luke Jr cheese technique. Go to 1:35 mark, been using it ever since I saw the video. I personally like to put the cheese directly on the griddle and move the meat & fixins on top, but his way works too. It is great!
Great way to met cheese for Cheese Steak (https://youtu.be/05Z1VjyTQck)
That video was interesting, never thought of doing it that way.
I think I like your way better, one less opportunity for me to flip fixin's everywhere.
I have one of the bell lids to put over the fixin's for melting the cheese.
Will try your way next time.
Thanks Bentley...
Post by: Bar-B-Lew on March 05, 2021, 03:02:28 PM
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Post by: 02ebz06 on March 05, 2021, 03:10:46 PM
I held out on getting a cheesesteak until today. This is how they make them in the Lehigh Valley which is different than in Philly. I think Philly calls this a pizza steak.
Is the cheese under the meat?
Post by: Bar-B-Lew on March 05, 2021, 03:40:21 PM
I held out on getting a cheesesteak until today. This is how they make them in the Lehigh Valley which is different than in Philly. I think Philly calls this a pizza steak.
Is the cheese under the meat?
I think it was. I had not eaten for 17 hours prior so I don't fully remember.
Post by: Bar-B-Lew on March 08, 2021, 12:22:01 PM
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Post by: 02ebz06 on March 08, 2021, 12:38:07 PM
Post by: Bentley on March 08, 2021, 05:12:31 PM
Post by: Free Mr. Tony on March 08, 2021, 08:14:34 PM
https://instagram.com/faiccosnyc?igshid=jtr93io71nh2
Post by: Bentley on March 09, 2021, 05:02:24 PM
Post by: Bar-B-Lew on March 11, 2021, 01:23:29 PM
https://6abc.com/tenderbones-3-pound-cheesesteak-delaware-philly/10328758/
Post by: 02ebz06 on March 11, 2021, 02:04:43 PM
Place must be relatively new as I never saw it when I lived there (12 years ago, and worked in Philly), and Bear, DE just ain't that big.
Post by: Bentley on March 11, 2021, 03:36:37 PM
Post by: 02ebz06 on March 11, 2021, 04:17:33 PM
It looks delicious, but I think I am to much of a traditionalist. I do not want to eat a cheese steak with a fork! Or a chili dog or a hamburger!
Get an extra bun, then you have two sandwiches. ;D
Post by: Bar-B-Lew on March 14, 2021, 10:30:36 PM
I may also have to start a burger thread on its own if I do get one of these.
Post by: Bentley on March 14, 2021, 10:45:14 PM
Post by: 02ebz06 on March 15, 2021, 11:28:13 AM
So they smash the Hatches in the beef you think? $12.99 here in Mayberry! I know I am Cheap, but you know how many Hatch Smash burgers I can make for 13 bucks...
Looks like they are in the burger.
Can get green chili burgers in lots of places here.
Don't know of anyplace that does the smash burgers though.
A marketing gimmick I guess. Don't think smashing the burger would change the flavor.
Post by: yorkdude on March 15, 2021, 11:46:21 AM
I fought the idea of “smash burgers” for a long time, we take 4-5 oz. fatty ground beef and ball it up. Get the black stone grill hot ( not smoking but hot) we have the salt and pepper ready and a plate for smashing them. Throw them on and smash thin 3/8” ish. Immediately salt/pepper and flip them in about 20 seconds, s&p agein and then cheese. In our opinion they are fantastic. We charcoal grill lots of them in warmer weather but done right a smash burger is heavenly.So they smash the Hatches in the beef you think? $12.99 here in Mayberry! I know I am Cheap, but you know how many Hatch Smash burgers I can make for 13 bucks...
Looks like they are in the burger.
Can get green chili burgers in lots of places here.
Don't know of anyplace that does the smash burgers though.
A marketing gimmick I guess. Don't think smashing the burger would change the flavor.
Post by: Bentley on March 15, 2021, 03:57:20 PM
Post by: yorkdude on March 15, 2021, 04:56:40 PM
I think I would be more apt to try them if I had a flat top. I hate trying to battle it in a skillet. Not much for crust on a burger, but boy do I like thin! I could also do the Squeeze Burger, have wanted to try one, but dont have a surface big enough to do it!Never liked them before the little blackssone griddle, boy howdy they will alter anyone’s opinion if I had to guess. Don’t do crusty either but dang they are good!
Post by: yorkdude on March 15, 2021, 07:41:42 PM
Post by: Bar-B-Lew on March 15, 2021, 07:58:18 PM
Post by: Bentley on March 15, 2021, 09:47:28 PM
Post by: Bar-B-Lew on March 18, 2021, 12:58:52 PM
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Post by: 02ebz06 on March 18, 2021, 01:16:46 PM
Post by: 02ebz06 on March 25, 2021, 04:31:56 PM
Post by: Bentley on March 25, 2021, 05:46:17 PM
Post by: Bar-B-Lew on March 25, 2021, 06:01:15 PM
Post by: 02ebz06 on March 25, 2021, 06:11:53 PM
Your brisket cook looks good. In all my time, I have never bought a Burnt End sandwich. Is a roll the traditional way they are served? I am going to assume that is very different region to region...
Thanks, I don't recall every seen burnt ends sandwich on a menu.
------------------------------------------------------------------------------------------------------------------
I don't think I have ever made them into a sandwich. I usually eat them as an appetizer at a party.
I've usually made them as appetizers as well.
Since there is only two of us now (no poker games, boo hoo) Just thought I'd try them on a sandwich.
Was pretty good.
Post by: Bentley on March 25, 2021, 06:16:36 PM
Post by: cookingjnj on March 25, 2021, 11:10:06 PM
Post by: Bar-B-Lew on April 08, 2021, 11:14:12 AM
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Post by: Bentley on April 08, 2021, 12:33:58 PM
Post by: Free Mr. Tony on April 08, 2021, 01:50:12 PM
Post by: elenis on April 08, 2021, 03:04:48 PM
Looks like the best gas station sub I've ever seen.I used to love Blimpie subs when I was younger and one of the reasons was the fresh sliced lunch meat, like Jersey Mikes. I moved from one part of Ohio to the general area I live now and was excited that one of the gas stations had a Blimpie in it. I would have preferred stand alone, but thought a Blimpie is a Blimpie, well I was wrong. I went in and ordered a sub and they did not fresh slice, the pulled meats from little tubs and the produce looked rather sad too. I drove home and unwrapped it and really looked at it and all the lunchmeat was kind of grayish. While unappetizing I thought I would try it, not sure I have ever gotten that sick before or after eating that sub. The Wawa sub, does look good but man I would be about as nervous getting a gas station sub as I would be getting gas station sushi.
Post by: Bar-B-Lew on April 08, 2021, 03:54:19 PM
And during the Summer, they sell those subs for $5 for a few weeks. They have had huge TV ad campaigns for their food lately too.
Post by: Bentley on April 08, 2021, 04:30:33 PM
Post by: Bar-B-Lew on April 08, 2021, 05:04:19 PM
Post by: Free Mr. Tony on April 08, 2021, 05:40:59 PM
Looks like the best gas station sub I've ever seen.I used to love Blimpie subs when I was younger and one of the reasons was the fresh sliced lunch meat, like Jersey Mikes. I moved from one part of Ohio to the general area I live now and was excited that one of the gas stations had a Blimpie in it. I would have preferred stand alone, but thought a Blimpie is a Blimpie, well I was wrong. I went in and ordered a sub and they did not fresh slice, the pulled meats from little tubs and the produce looked rather sad too. I drove home and unwrapped it and really looked at it and all the lunchmeat was kind of grayish. While unappetizing I thought I would try it, not sure I have ever gotten that sick before or after eating that sub. The Wawa sub, does look good but man I would be about as nervous getting a gas station sub as I would be getting gas station sushi.
There used to be a blimpie across from my old office about 20 years ago. I really liked it too. Same issue as jersey mike's though. If there are more than one or two people in front of you, it takes forever because of all the slicing. Online ordering has sort of helped but many times I just stop on a whim.
Post by: Bar-B-Lew on May 05, 2021, 04:17:34 PM
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Post by: Bentley on May 06, 2021, 08:36:08 PM
Post by: Bar-B-Lew on May 11, 2021, 09:10:19 PM
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Post by: okie smokie on May 12, 2021, 11:16:37 AM
Post by: Bar-B-Lew on May 12, 2021, 11:53:36 AM
Looks great. do you have some sauce to lubricate it with?
Dijon Mustard
Post by: Free Mr. Tony on May 12, 2021, 12:11:55 PM
Post by: Bar-B-Lew on May 12, 2021, 12:51:26 PM
I believe Arby's had a chicken cordon blue I used to get quite a bit about 20 years ago. No clue if they still have it but remember liking it alot back then.
Me too. That is what gave me the idea and the fact that I had some ham and swiss in the fridge I needed to use while eating some chicken breast cutlets.
I am not sure if they still have that sandwich or not. I know it has been quite some time since I had one there.
Post by: Bentley on May 12, 2021, 01:17:04 PM
Post by: Bar-B-Lew on May 12, 2021, 01:54:03 PM
Did you ever have the Malibu Chicken at Sizzler when you were on the West Coast?
I lived about 10 miles inland in Otay Lakes area in east Chula Vista. We didn't have many places to eat out that way 20+ years ago. So, no, I never had the Malibu Chicken at Sizzler. I have heard of malibu chicken though. I used to have that sandwich at an italian beef place near where I worked in the SW Chicago suburbs.
Post by: Bar-B-Lew on May 12, 2021, 02:14:47 PM
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Post by: 02ebz06 on May 16, 2021, 02:42:15 PM
Friday night I put a pork butt on the Memphis at 9:30pm, wrapped it in butcher paper at 5:30am Saturday, pulled with IT of 201f at 3:30pm, FTC until 6:00pm.
Still hot and plenty moist then.
Was done at 225f for entire time.
Too busy to take pictures at feeding frenzy time, so just a shot of the leftovers for lunch today.
Pulled pork sammie with Sweet Baby Rays BBQ sauce, homemade slaw, and homemade bun.
And some homemade Mac & Cheese.
Post by: Bentley on May 18, 2021, 02:21:24 PM
Post by: yorkdude on May 18, 2021, 08:02:07 PM
Meats are pepperoni, genoa, hard salami and ham with provolone cheese.
Lettuce and tomato once grilled. Pretty dang good.
A little dab into the italian dressing.
Post by: Bar-B-Lew on May 18, 2021, 08:27:09 PM
Post by: Bentley on May 18, 2021, 10:04:22 PM
Post by: yorkdude on May 19, 2021, 04:31:23 AM
that's a nice looking sandwich. did you make it on the griddle?Yep, we cooked them on the blackstone.
Post by: Bar-B-Lew on May 19, 2021, 10:34:13 PM
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Post by: Clonesmoker on May 20, 2021, 11:55:24 AM
Post by: Bar-B-Lew on May 20, 2021, 01:37:13 PM
I don't always make the prettiest looking sandwiches, but they sure do taste good.
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Post by: yorkdude on May 20, 2021, 05:58:24 PM
HBLT with Boar's Head chipotle mayoThat looks really good, so did the other by the way but this one is a dandy.
I don't always make the prettiest looking sandwiches, but they sure do taste good.
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Post by: Bar-B-Lew on May 20, 2021, 07:25:49 PM
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Post by: Bentley on May 22, 2021, 09:22:34 PM
(https://i.imgur.com/PDKABovh.jpg)
(https://i.imgur.com/1414iEwh.jpg)
Post by: Bar-B-Lew on May 22, 2021, 09:30:03 PM
https://tacobell.fandom.com/wiki/Bell_Beefer
Post by: yorkdude on May 23, 2021, 04:36:01 AM
Taco bell isn’t like it used to be to me anyway.
Post by: Ralphie on May 23, 2021, 07:27:03 AM
Bar B Lew, that pulled beef sandwich looks perfect. Was that a pepper stout beef type cook?
Post by: Bar-B-Lew on May 23, 2021, 08:26:57 AM
Like a taco flavored sloppy Joe. I’d give it a shot.
Bar B Lew, that pulled beef sandwich looks perfect. Was that a pepper stout beef type cook?
Yes, probably similar to pepper stout beef cook. One main difference for me is I now through the veggies in very late so they stay firm. The peppers used to basically dissolve when placed in the liquid too early.
Post by: ylr on May 23, 2021, 10:45:59 AM
Post by: Bar-B-Lew on May 24, 2021, 07:31:45 PM
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Post by: Bentley on May 24, 2021, 10:37:46 PM
Post by: Bentley on May 26, 2021, 02:18:17 PM
(https://i.imgur.com/ZpxyiaWh.jpg)
Post by: okie smokie on May 26, 2021, 03:04:47 PM
[ Invalid Attachment ]Sorry BBL, I would have to remove the middle bread to really enjoy. Extra bread just dries out the goodies for me. Otherwise looks great!
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I've been told I have a big mouth but not that big. Do you mash it before biting?
Post by: Bar-B-Lew on May 26, 2021, 03:23:51 PM
Post by: yorkdude on May 26, 2021, 05:29:33 PM
The middle bread helps to keep the sandwich together while eating. I did mash it a bit. The middle bread also helps to take a bite of half the thickness of the sandwich at a time too.For me anyway, if you are making it a club sandwich it better have a middle bread. I have been wrong before but that’s the only way.
Again, great looking sandwich.
Post by: Free Mr. Tony on May 27, 2021, 08:43:34 PM
I'm not sure how widely distributed the onion jam is but it is fantastic. I get it near the Murray's cheese counter in Kroger.
(https://i.imgur.com/ePnBGeNl.jpg)
(https://i.imgur.com/adKOANPl.jpg)
(https://i.imgur.com/inj8m3zl.jpg)
(https://i.imgur.com/HzNXZiPl.jpg)
(https://i.imgur.com/65IH7fJl.jpg)
Post by: Bar-B-Lew on May 27, 2021, 08:48:22 PM
Post by: Bentley on May 27, 2021, 08:57:48 PM
Post by: yorkdude on May 28, 2021, 04:43:31 AM
Not a fan of horseradish at all but definitely going to look for the onion jam.
Post by: 02ebz06 on May 28, 2021, 10:32:18 AM
We need to make more sourdough bread. Used last loaf in freezer last week.
What does the Onion Jam taste like ? Is it sweet like a typical jam, strawberry, raspberry, etc. ?
Post by: Kristin Meredith on May 28, 2021, 10:53:12 AM
Post by: okie smokie on May 28, 2021, 11:17:51 AM
Post by: jdmessner on May 28, 2021, 01:58:57 PM
Here is what I came up with. I smoked two 4 lb. Top Round roasts and it nicely served 8 people. I figured could get two sandwiches from each loaf of Italian bread giving me plenty leftovers. However, turned out each loaf became a single serving! The thing that made my day was finding Giardiniera from Chicago locally (not pictured).
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The person in this picture posted this photo on her Facebook page. One of the comments she received was from the person who was behind me in the checkout line when buying the meat and other ingredients. She and her husband were curious about what I was going to do with the assortment of things I was purchasing. Come to find out they were friends with the person from the group. Small world (or at least small town)!! Just a reminder to always be on your best behavior in public and social media. You never know when the two will meet!
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Post by: pmillen on May 28, 2021, 03:13:57 PM
Post by: Kristin Meredith on May 28, 2021, 03:32:33 PM
Post by: Bar-B-Lew on May 28, 2021, 03:33:00 PM
Post by: Bentley on May 28, 2021, 04:36:03 PM
Post by: jdmessner on May 28, 2021, 05:34:56 PM
Did I see a sausage link inside that sandwich?
Yes, but it was dwarfed by the size of the bun.
Post by: yorkdude on May 29, 2021, 01:49:07 PM
100% Fast Eddy sandwich tonight. Grilled a couple strips on the PG 500. Sliced and topped some homemade sourdough with steak, provolone, caramelized onion jam, and horseradish sauce. Grilled the sandwich on the PG 500 as well.Shazam, right where you said it would be.
I'm not sure how widely distributed the onion jam is but it is fantastic. I get it near the Murray's cheese counter in Kroger.
(https://i.imgur.com/ePnBGeNl.jpg)
(https://i.imgur.com/adKOANPl.jpg)
(https://i.imgur.com/inj8m3zl.jpg)
(https://i.imgur.com/HzNXZiPl.jpg)
(https://i.imgur.com/65IH7fJl.jpg)
A tad sweet but that was off a spoon standing alone. Can’t wait to try it on a sandwich, grilled on this bread. Meat to be decided.
Post by: 02ebz06 on May 29, 2021, 02:23:24 PM
Picked up a loaf of Goldminer Sourdough Rye Thursday when we went shopping. Thought I'd give it a try.
Don't know what they did that was different from the regular Sourdough, but it just fell apart when I made a sandwich with it.
Won't be buying that Rye version again.
Post by: pmillen on June 04, 2021, 09:40:55 PM
Teriyaki Cheeseburger topped with teriyaki basted grilled pineapple ring.
Post by: 1MoreFord on June 05, 2021, 12:20:41 AM
That is a lot of sandwich for one person!!! Looks great :clap:
Might not be a problem. I saw a small gall eat THREE of the Big Texan's in Amarillo steak challenge in less than an hour. :pig:
Post by: okie smokie on June 05, 2021, 09:57:02 PM
YUK! I saw someone try to eat one of those. You can discard the excess fat, but is still a monster, since you also have to eat the shrimp cocktail, salad and baked potato as well. They supply a barf bag, but if used before you finish, you lose! Not sure about the bread served with it. ???? :help:That is a lot of sandwich for one person!!! Looks great :clap:
Might not be a problem. I saw a small gall eat THREE of the Big Texan's in Amarillo steak challenge in less than an hour. :pig:
Post by: Bar-B-Lew on June 11, 2021, 02:14:16 PM
When I was in college, we had an art class field trip to NYC. Most of us skipped the art museum and headed to a bar. This was my first introduction to a NYC steak sandwich quite to my surprise when I thought I was getting a Philly version.
Here is my version - NY Strip steak, 2 slices of provolone melted on garlic toasted Amoroso hoagie roll
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Post by: Bentley on June 11, 2021, 06:16:24 PM
Post by: Free Mr. Tony on June 11, 2021, 06:28:22 PM
Post by: 02ebz06 on June 11, 2021, 07:34:06 PM
Post by: BigDave83 on June 18, 2021, 10:10:17 PM
Post by: yorkdude on June 19, 2021, 05:26:06 AM
Not sure of this would be allowed in this thread, it is kind of a sandwich. They call it a pickle sub. 5 bucks to make any of their subs in to one. This was the Italian. Hard salami, cappicola, provolone. I little market/sub shop that has been around for ever in Windber PA. Leone's Market. I stopped and got this one last week after an appointment and went back for another one today after an appointment. Todays did not look as nice, they were swamped with orders, so presentation suffered but flavors did not.That sounds great. What a neat idea.
Post by: Bentley on June 19, 2021, 09:11:12 AM
Post by: Bar-B-Lew on June 19, 2021, 09:39:14 AM
So do they slice the pickle like a roll, where there is a hinge to it?
I was wondering the same thing
Post by: 02ebz06 on June 19, 2021, 10:11:42 AM
Not sure of this would be allowed in this thread, it is kind of a sandwich. They call it a pickle sub. 5 bucks to make any of their subs in to one. This was the Italian. Hard salami, cappicola, provolone. I little market/sub shop that has been around for ever in Windber PA. Leone's Market. I stopped and got this one last week after an appointment and went back for another one today after an appointment. Todays did not look as nice, they were swamped with orders, so presentation suffered but flavors did not.
What is it, just a pickle with the sandwich ingredients on a bed of lettuce ?
Post by: BigDave83 on June 19, 2021, 04:45:16 PM
No hinge.
Looking at the pic I posted this is the messy one. Here is last weeks. Much neater looking as they folded the meats.
Post by: Bar-B-Lew on June 19, 2021, 05:01:38 PM
Post by: Chris__M on June 19, 2021, 06:33:13 PM
I was asked if sandwich shops and delis are a thing in the UK the way they are in the US. The answer is definitely.
First of addressing what we Brits call a sandwich - usually a cold filling between two slices of bread. Although some hot versions are common - a bacon butty (sandwich) is a common thing to grab for a breakfast on the go - 2-3 strips of back bacon, with either tomato or brown sauce. Another hot sandwich that comes to mind is a salt beef sandwich - what you guys call corned beef (which means something else over here).
But the basic sandwich - meat, or cheese, or egg, or..... - is still very much the lunch of the office worker or the person on the move.
As such every food shop and supermarket will have a sandwich chiller cabinet filled with prepackaged sandwiches, with a variety of bread types and fillings. Everything from a very ordinary cheese and tomato or egg and cress on white bread, to quite deep filled sandwiches on fancy breads. (For example, a popular seasonal sandwich is a Christmas "Turkey and Trimmings" sandwich - turkey, sage and onion stuffing, bacon and sliced sausage, with mayonnaise and cranberry jelly)
Some stores will make them themselves, particularly if they have an in-house bakery; but most are bought in - sandwich making is a big business.
The largest company by far to supply sandwiches to stores is Greencore, who turned over £1.3 billion last year (that is not all sandwiches - they supply something like 600+ million packs of sandwiches in a year. The total market is about 2 billion packs, while it is estimates 8 billion sandwiches a year are made at home.
A step up from the supermarket sandwich, we have many independent bakers still who usually also do sandwiches, except they are more likely to make them to order, and with their own bread.
Then also many cafes will offer sandwiches - also self-made, on the menu along side hot food.
In between the last two would be the tea room - a kind of cafe, but somewhere you would go for afternoon tea (or morning coffee), offering a small spread of sandwiches, small cakes or possibly scones, jam and cream. Perhaps more a social event than a meal.
Then you have the actual sandwich chains. A big chain here is "Pret" (full name "Pret a Manger") doing hot and cold drinks, snacks and sandwiches and wraps. Although a chain, a Pret sandwich is a bit special, a step up from a supermarket sandwich - Chicken, Avacado and Basil, Breakfast Egg and Bacon, Italian Prosciutto with salad - you get the idea - in a sandwich, wrap, 6inch roll or footlong.
We also have the Subway chain, which many of you will be familiar with.
And then finally you have the burger joints, which we don't consider sandwiches, but my American friends refer to them as, so I'll include them.
But probably, more sandwiches are sold from the supermarkets than all the others, I would guess.
Post by: Chris__M on June 19, 2021, 06:34:52 PM
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Post by: Bentley on June 19, 2021, 07:01:49 PM
Are you familiar with our delis? I guess a Germany invention, do you have those, is that kind of like the independent bakers that will make sandwiches?
- a bacon butty (sandwich) is a common thing to grab for a breakfast on the go - 2-3 strips of back bacon, with either tomato or brown sauce. Another hot sandwich that comes to mind is a salt beef sandwich - what you guys call corned beef (which means something else over here).
A step up from the supermarket sandwich, we have many independent bakers still who usually also do sandwiches, except they are more likely to make them to order, and with their own bread.
Post by: yorkdude on June 19, 2021, 08:07:25 PM
Post by: Bar-B-Lew on June 19, 2021, 08:15:18 PM
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Post by: yorkdude on June 19, 2021, 08:25:58 PM
Decent Italian hoagie for $9 at a local pizza shop that I have not been to for a year or so.Boy howdy, that’s a great looking sandwich.
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Post by: Chris__M on June 20, 2021, 03:50:58 AM
Will you ever find the "butty" served after breakfast? What is the difference between your corned beef and ours?
Oh yes, any time.
"Butty" is a slang term for a hot sandwich - I think originating in the north of England, or possibly Scotland. I think the "butty" refers to the butter on the bread that melts with the hot food.
However, it has spread in use for particular uses - so talk of "bacon butties" is not uncommon even in the south - I think the alliteration helps - and "chip butties" are also common (what we call potato chips, and you call fries, piled high between two slices of buttered bread, with ketchup or brown sauce.
Are you familiar with our delis? I guess a Germany invention, do you have those, is that kind of like the independent bakers that will make sandwiches?
Yes, and we have them too. Recent excitement in my little town, is that the butcher, who is excellent and had started to sell additional "deli" items, acquired the shop opposite last year, during lockdown, and opened a combined deli and green grocer, with all of the vegetable produce outside. Competing with the town's single supermarket, they have done a great trade.
The only reason I don't use the butcher more is that are a little averse to doing anything special. For them, pork shoulder and brisket is rolled, and even though they do their own butchery themselves, if you ask them for a whole brisket or a blade-in pork shoulder, they are not really that interested. Hence why I use the online butchers. But for the popular meat joints, and their own burgers and in-house sausages, they are brilliant.
Post by: Bentley on June 20, 2021, 09:12:02 AM
Post by: 02ebz06 on June 22, 2021, 01:48:52 PM
Got the Cubano - Ham, Swiss, Bacon, and pickles.
Post by: Bar-B-Lew on June 22, 2021, 01:56:06 PM
Had to make a run to Home Depot, and Jimmy John's was in the area.
Got the Cubano - Ham, Swiss, Bacon, and pickles.
Been a while since I have been to a Jimmy John's and I have never had that sandwich. How was it? I usually get the Italian.
Post by: 02ebz06 on June 22, 2021, 02:04:13 PM
Not really a Cuban Sandwich, but had most of the ingredients.
It was a pretty good sandwich. Had mayo and just a hint of mustard on it.
I like the rolls. Harder on outside, but not crusty, if that makes sense.
Post by: Chris__M on June 22, 2021, 02:28:44 PM
What is the difference between your corned beef and ours?In the UK, or at the very least in England, corned beef is universally understood to be chopped or minced salt beef (corned beef to you), usually supplied in an oddly shaped can, bigger at one end than the other (to make it easier for the meat to slide out), and opened with a key.
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This is largely down to history. Something very similar (if not the same - I am not sure) was known during the war as bully beef, and was part of rations both for the troops and folk at home. During the 50s and 60s we imported ship-loads of the stuff from argentina. It was a cheap sandwich meat, or might be had cold with a salad, or cooked with potatoes and veg as a hash. Corned beef fritters (sliced, dipped in batter, and fried) was also a thing.
It was so much a thing, that when proper corned beef became more common on the market, we started calling what you call corned beef "salt beef".
And that is how it has stayed. I think most people who think about it, these days, aren't confused, but the names persist.
Also, nowadays, you will often see sliced corned beef in a deli, just laid out like ham, and turkey and other meats; also prepacked sliced in supermarket chill cabinets. I know for a fact that some of it comes in large commercial cans, and the butcher takes it out and slices it. But I know at least one deli who make it themselves, to a fairly luxurious standard (like a salt beef terrine).
Having said all that, I remember being served proper Corned Beef in Ireland, and I suspect that it is also called that in Northern Ireland.
1960s TV ad for Fray Bentos Corned Beef:
https://www.hatads.org.uk/catalogue/record/5c28fa53-cc8b-4308-8769-0296a94f1a5a
Post by: 02ebz06 on June 22, 2021, 03:09:51 PM
SPAM has pork with ham added, salt, water, modified potato starch, sugar, and sodium nitrite.
You probably have SPAM there as well, it's sold in many countries.
8 billionth can was sold in 2012.
Good ol' meat in a can...
Post by: Bar-B-Lew on June 22, 2021, 03:51:26 PM
Post by: Bentley on June 22, 2021, 04:09:24 PM
Post by: Chris__M on June 22, 2021, 05:24:04 PM
Corned beef looks and tastes more like real meat.
A 340g tin is £2.40 ($3.35). So it's not that cheap, these days.
Post by: okie smokie on June 22, 2021, 05:31:23 PM
My wife buys the Hormel corned beef in a can.We buy corned beef hash in a can and have it with eggs for breakfast. The tiny potato cubes really make it good. Just fry it up in a pan and then use pan for the eggs. Yum!
Post by: Bar-B-Lew on June 22, 2021, 05:35:31 PM
My wife buys the Hormel corned beef in a can.We buy corned beef hash in a can and have it with eggs for breakfast. The tiny potato cubes really make it good. Just fry it up in a pan and then use pan for the eggs. Yum!
I don't eat it. My wife boils it with cabbage, corn, and diced tomatoes.
Post by: Bar-B-Lew on July 05, 2021, 10:25:56 AM
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Post by: Bar-B-Lew on July 10, 2021, 08:02:09 AM
Aldi Everything Bagel
2 slices Black Forest Ham
1 slice Cooper White Sharp American Cheese
2 slices Johnsonville sausage
2 slices Bacon
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Post by: 02ebz06 on July 10, 2021, 10:16:42 AM
I need to make some bagels. Been a long time.
Post by: Bar-B-Lew on July 10, 2021, 10:51:24 AM
Nice sandwich. :lick:
I need to make some bagels. Been a long time.
Those one's that FMT made were great looking. Haven't seen him on here in a while. I hope he is doing well.
Post by: Bar-B-Lew on July 14, 2021, 12:13:36 PM
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Post by: yorkdude on July 14, 2021, 06:18:21 PM
Wow, that looks fantastic.
Post by: Bar-B-Lew on July 14, 2021, 06:45:18 PM
BBL, did you make that?
Wow, that looks fantastic.
Yes, I made this Italian hoagie.
Amoroso roll
Provolone
Smokehouse Ham
Dietz & Watson - Hot Calabrese, Pepper Salame, Hot Capocolla
Kraft Red Wine Vinegar Dressing
Iceburg lettuce shredded
Beefsteak tomato
Post by: 02ebz06 on July 15, 2021, 11:52:53 AM
Post by: Free Mr. Tony on July 15, 2021, 10:34:57 PM
Nice sandwich. :lick:
I need to make some bagels. Been a long time.
Those one's that FMT made were great looking. Haven't seen him on here in a while. I hope he is doing well.
Thank you for the compliment. It's been a hectic year or so and I've checked the site sporadically here and there and sometimes only for a few seconds at a time.
I am doing well however it feels like life is in fast forward most of the time recently. I need to slow down and take some time to take in the sights here more often.
Post by: Bar-B-Lew on July 15, 2021, 10:48:38 PM
Nice sandwich. :lick:
I need to make some bagels. Been a long time.
Those one's that FMT made were great looking. Haven't seen him on here in a while. I hope he is doing well.
Thank you for the compliment. It's been a hectic year or so and I've checked the site sporadically here and there and sometimes only for a few seconds at a time.
I am doing well however it feels like life is in fast forward most of the time recently. I need to slow down and take some time to take in the sights here more often.
You go at your own pace. Just know we miss you around here with your enlightening posts.
Post by: okie smokie on July 16, 2021, 10:19:58 AM
Where have you been and what sights?Nice sandwich. :lick:
I need to make some bagels. Been a long time.
Those one's that FMT made were great looking. Haven't seen him on here in a while. I hope he is doing well.
Thank you for the compliment. It's been a hectic year or so and I've checked the site sporadically here and there and sometimes only for a few seconds at a time.
I am doing well however it feels like life is in fast forward most of the time recently. I need to slow down and take some time to take in the sights here more often.
Post by: Free Mr. Tony on July 16, 2021, 11:10:22 AM
Where have you been and what sights?Nice sandwich. :lick:
I need to make some bagels. Been a long time.
Those one's that FMT made were great looking. Haven't seen him on here in a while. I hope he is doing well.
Thank you for the compliment. It's been a hectic year or so and I've checked the site sporadically here and there and sometimes only for a few seconds at a time.
I am doing well however it feels like life is in fast forward most of the time recently. I need to slow down and take some time to take in the sights here more often.
My wife and I are home builders. The industry has obviously been booming and also has presented many challenges recently. So it feels as if since Covid started that I've just been transported to a year later. I don't even remember much of the last year. We did take a much needed vacation to Florida a few weeks ago and just beat the hurricane out of town.
I was just referring to the sights on pelletfan. Checking out the cooks, threads, etc. We have had a bit more room to breathe here recently with work so hopefully things will go back to fairly normal soon.
Post by: Bentley on July 20, 2021, 03:13:48 PM
(https://i.imgur.com/hCDPSYch.jpg)
(https://i.imgur.com/PRX9FzEh.jpg)
Post by: Bar-B-Lew on July 20, 2021, 03:32:19 PM
Post by: Bentley on July 20, 2021, 03:34:11 PM
Post by: Bar-B-Lew on July 20, 2021, 03:54:22 PM
Post by: 02ebz06 on July 20, 2021, 04:03:05 PM
Haha. That sandwich must have been 5-6 inches tall
For sure. Need a jack to spread your mouth open enough to take a bite.
Post by: Bentley on July 31, 2021, 06:23:39 PM
Post by: 02ebz06 on August 01, 2021, 11:20:19 AM
Post by: Bar-B-Lew on August 01, 2021, 11:39:05 AM
Post by: BigDave83 on August 01, 2021, 12:31:52 PM
Here I thought I was so Hip and knew all about all sandwiches. Have any of you had a NY Chop Cheese sandwich?
I saw this after I read your question. not sure if it is what you speak of.
https://youtu.be/wbDhg04av_o
Post by: Bentley on August 01, 2021, 02:11:43 PM
Post by: Bar-B-Lew on August 02, 2021, 02:17:52 PM
Dinic's Roast Beef with sweet peppers
Post by: Bar-B-Lew on August 02, 2021, 02:18:27 PM
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Post by: Bar-B-Lew on August 02, 2021, 02:18:55 PM
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Post by: Bar-B-Lew on August 02, 2021, 02:20:03 PM
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Post by: 02ebz06 on August 02, 2021, 03:34:26 PM
Once a week is almost too much, depending on the meal.
Post by: Bar-B-Lew on August 02, 2021, 03:53:32 PM
I can't eat out that much.
Once a week is almost too much, depending on the meal.
I was in Philadelphia since Friday morning. Just got home at noon today. It was either dine out or starve. I think I made it to 7 or 8 breweries too. I needed some food to soak up the beers.
Post by: 02ebz06 on August 02, 2021, 03:59:04 PM
I can't eat out that much.
Once a week is almost too much, depending on the meal.
I was in Philadelphia since Friday morning. Just got home at noon today. It was either dine out or starve. I think I made it to 7 or 8 breweries too. I needed some food to soak up the beers.
;D
Post by: Free Mr. Tony on August 03, 2021, 09:20:58 AM
Post by: Bar-B-Lew on August 03, 2021, 09:42:48 AM
The hoagie looks the best to me. I'm a total sucker for a good Italian sub.
It was very good. It was the first time I have had one with crunchy whole leaf lettuce.
The roast beef was so tender it melted in your mouth. That is the third time I had been there over the years. I try to get one of those sandwiches every time I am in the Reading Terminal Market area in Philly.
The tacos were great too. They were from a food truck at The Mann concert venue. Their was a fruit flavor that really added to the experience. I am not sure if it was in the pico or the creama.
Post by: Ralphie on August 03, 2021, 01:20:24 PM
I went down a slight wormhole when I saw the bread bakery brand in your picture (Liscio’s). They have logos on their site indicating who some of their customers are. They listed Primo Hoagies.
Sounded familiar. Then I realized they are the franchised hoagie shop coming to a shopping center in Raleigh, NC 10 minutes from my house.
Ever eat at Primo Hoagies? I’m ready for them to open.
Post by: Bar-B-Lew on August 03, 2021, 03:31:53 PM
Post by: Bentley on August 14, 2021, 04:30:25 PM
(https://i.imgur.com/97Rj3YTh.jpg)
(https://i.imgur.com/Vgs61Uah.jpg)
(https://i.imgur.com/YwGzdk5h.jpg)
Post by: 02ebz06 on August 15, 2021, 10:11:09 AM
Might just have to get back into bread making to make some sourdough and give that a try.
Thanks Bentley.
Post by: 02ebz06 on August 17, 2021, 02:30:24 PM
Ham, Smoked Provolone Cheese, Green Chili, Tomato, and course ground brown mustard on whole wheat bread (store bought).
Nothing spectacular, but it was good eats.
Post by: JeffCO on August 19, 2021, 02:39:55 PM
Sent from my SM-G781V using Tapatalk
Post by: Bar-B-Lew on August 21, 2021, 07:13:34 PM
Amoroso Club Roll
Mild Italian Sausage Link
Jarred jalapenos
Pepper Stout Beef with onions, bell peppers, and mushrooms
Swiss Cheese
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Post by: 02ebz06 on August 22, 2021, 11:59:09 AM
BTW - That's the same excuse I use a lot - "We need to eat this to free up space in the freezer". ;D
Post by: Bentley on August 22, 2021, 03:27:13 PM
I don't make these comment to belittle such fine work, I just do it because I like to hear myself talk. They would have combos at Pinks's In Hollywood like this. A Red Hot and Pastrami, a Polish and bacon...I never saw the combo as tasty. Both on there own are delicious, but together I never got it. Be like putting catfish on top of enchiladas for me!
Post by: Bar-B-Lew on August 22, 2021, 07:56:01 PM
Post by: 02ebz06 on August 27, 2021, 05:11:44 PM
Called Cheba Hut Toasted Subs.
Wife ordered an 8" BBQ Sub and I ordered an 8" French Dip.
Wife got her sub, and I got a Teriyaki sub.
Can't really fault the girl taking our order, as Music was playing, Commercial A/C fans were loud, and I was wearing a mask.
Didn't sent it back because I'm always leery of what you are going to get when you make a complaint at a restaurant.
As for Teriyaki, not one of my favorites. Had pineapple in the sub too.
I guess if you like that kind of sandwich, it was OK.
But for me, probably won't go back.
Post by: ylr on August 27, 2021, 06:07:14 PM
Post by: 02ebz06 on August 27, 2021, 08:36:27 PM
I looked at the menu on the wall, glanced her way and told what I wanted, and then looked back to the menu while wife was deciding.
Post by: Bentley on August 27, 2021, 08:43:49 PM
Post by: Free Mr. Tony on September 01, 2021, 06:43:34 PM
(https://i.imgur.com/DDMg8bcl.jpg)
Post by: Bar-B-Lew on September 01, 2021, 06:47:16 PM
Post by: Free Mr. Tony on September 01, 2021, 06:51:58 PM
Great picture. Was that one of your homemade bagels?
Yes. It was the first time I've used sourdough starter instead of yeast though. Maybe a bit more tang and chew than normal, but I probably wouldn't have known the difference if I wasn't the one making them.
Post by: yorkdude on September 01, 2021, 07:28:12 PM
Post by: Bentley on September 01, 2021, 07:30:37 PM
Post by: 02ebz06 on September 02, 2021, 09:38:04 AM
Just happen to eating as bagel myself now.
Post by: Free Mr. Tony on September 02, 2021, 11:59:46 AM
You ever slide a hash brown pattie in there? With some sausage!
Haven't done the hash brown on it but definitely a good idea. Sausage for sure. I like a nice thin patty so it doesn't take over the whole sandwich.
Post by: Bar-B-Lew on September 02, 2021, 06:34:30 PM
Post by: Free Mr. Tony on September 02, 2021, 06:45:33 PM
Post by: Bar-B-Lew on September 02, 2021, 06:51:53 PM
That looks amazing. Sausage and marinara?
Yes
Post by: okie smokie on September 02, 2021, 06:54:02 PM
Post by: BigDave83 on September 02, 2021, 06:57:14 PM
Post by: Bar-B-Lew on September 04, 2021, 09:56:45 PM
Post by: Bentley on September 05, 2021, 10:08:15 AM
Post by: Bar-B-Lew on September 05, 2021, 10:12:50 AM
Ham n Green Chili Quesadilla!
Yes, and it was very good.
Post by: Bar-B-Lew on September 05, 2021, 07:31:35 PM
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Post by: 02ebz06 on September 06, 2021, 10:37:41 AM
I'm getting the impression that you've gotten hooked on the Hatch Chilies.
Post by: Bar-B-Lew on September 06, 2021, 11:26:45 AM
Nice!!!
I'm getting the impression that you've gotten hooked on the Hatch Chilies.
It is probably the best flavor profile of any pepper I have eaten and the extra hot has a decent spice to it. I believe I will be throwing some in the pepper stout beef the next time I make it.
Post by: Bar-B-Lew on September 09, 2021, 12:08:41 PM
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Post by: 02ebz06 on September 09, 2021, 03:06:01 PM
Post by: Bentley on September 15, 2021, 09:34:09 PM
(https://i.imgur.com/7rZAxoLh.jpg)
Post by: Bar-B-Lew on September 16, 2021, 06:59:04 AM
Post by: 02ebz06 on September 16, 2021, 11:12:00 AM
As much as I love sandwiches like that my waistline doesn't.
Can only make them sparingly.
Post by: Bentley on September 16, 2021, 03:52:00 PM
Post by: 02ebz06 on September 19, 2021, 05:16:49 PM
Used a 6lb pork loin to make Pork Carne Guisada. It's like a stew, and it's thick enough that you can put it on a tortilla or put it in a bowl.
Post by: Bentley on September 19, 2021, 08:37:38 PM
This will sound arrogant, but that has never stopped me from making a comment. You have had to many sandwiches over the course of the weekend when you only wanna eat half of this and you wish you had not done that!
(https://i.imgur.com/0ZSSpAOh.jpg)
(https://i.imgur.com/eysuwOwh.jpg)
(https://i.imgur.com/Kfl11Aih.jpg)
(https://i.imgur.com/krHqjPKh.jpg)
Post by: Bar-B-Lew on September 19, 2021, 08:50:54 PM
Post by: Bentley on September 30, 2021, 06:51:01 PM
(https://i.imgur.com/IHbbpNch.jpg)
Post by: Bar-B-Lew on September 30, 2021, 07:19:56 PM
Post by: yorkdude on October 01, 2021, 05:21:45 AM
Haha, I tried a McRib last year too since I had not had one in about 10 years. I thought it was horrible.Same here, I truly used to love them, last year I thought it was terrible and I wont be going back.
Post by: 02ebz06 on November 01, 2021, 04:27:09 PM
Didn't have time to make the Cuban bread for this, so used store bought rolls, but they were nice & fresh and turned out OK.
Sandwich made in this order:
Bottom of roll with yellow mustard spread on it.
2 slices of baby Swiss cheese.
3 slices of Boars Head Black Forest Ham
several dill pickle slices
a mound of the shredded pork (was marinaded for 2 days before going on the Memphis)
two more slices of Baby Swiss cheese
top of roll with some more yellow mustard spread on it
Pic 1: Pork Butt on Memphis.
Pic 2: Left - shredded pork, Right - Bark (to be eaten as is. very tasty...)
Pic 3: The sandwich
Post by: Bar-B-Lew on November 01, 2021, 07:06:27 PM
Post by: yorkdude on November 01, 2021, 07:28:10 PM
Post by: yorkdude on November 01, 2021, 07:37:59 PM
Post by: W6YJ on November 01, 2021, 09:15:42 PM
Post by: glitchy on November 01, 2021, 11:20:31 PM
Post by: Bar-B-Lew on November 01, 2021, 11:26:59 PM
Glitchy, I had the opposite issue. Hoagie rolls and no hamburger buns. Made it work though just like you did.
Post by: Bentley on November 02, 2021, 10:49:19 AM
Post by: 02ebz06 on November 02, 2021, 03:29:12 PM
Those are good looking sandwiches. I always assume a Cubano was sliced pork with the ham and fixings, but to see it done with the chunks was different!
I could have just as easily sliced it, but cleaning the slicer is a PITA.
Chef John at AllRecipes uses pulled pork.
The reason I use pulled pork is probably because the recipe I found used it rather than sliced.
Might try sliced next time.
Post by: Bar-B-Lew on November 03, 2021, 08:53:42 AM
Post by: 02ebz06 on November 03, 2021, 11:44:53 AM
Today is National Sandwich Day!
Good timing... We have leftovers from the Cubano sandwiches.
Post by: Bar-B-Lew on November 03, 2021, 12:54:05 PM
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Post by: 02ebz06 on November 03, 2021, 04:03:16 PM
Wife had lettuce on hers, I had green chili for my greens. ;D
Ham and Turkey and Cheese.
Post by: Bar-B-Lew on November 03, 2021, 05:52:48 PM
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Post by: Bar-B-Lew on November 03, 2021, 05:53:27 PM
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Post by: Bar-B-Lew on November 15, 2021, 06:48:30 PM
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Post by: Bar-B-Lew on November 15, 2021, 06:50:50 PM
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Post by: Bar-B-Lew on November 15, 2021, 06:51:30 PM
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Post by: yorkdude on November 15, 2021, 07:37:34 PM
Post by: Kristin Meredith on November 15, 2021, 09:52:14 PM
So, for all you folks out there who are supporters of this thread, please consider buying a Jersey Mike's this weekend. I think I might buy two!
Post by: Bar-B-Lew on November 15, 2021, 09:55:45 PM
Post by: Free Mr. Tony on November 23, 2021, 03:24:37 PM
The fact that they cut the meat to order has caused our local stores to be PAINFULLY slow. They have online orders stacked up on top of in store customers and are seemingly stuck in 1st gear. No sense of urgency whatsoever.
Last time I was there they were offering refunds to people that had been waiting for over 30 minutes past their pickup times. I waited in line for 20 minutes without them taking anyones order in front of me.
I left that store and headed to another that was close to where we were headed. That one was slightly better, but we still waited about 20 minutes to get food. There was only one person on the grill and slicing because the other 2 workers weren't old enough to use the slicer.
I hope they get it figured out. It's my favorite sandwich shop, but if I can sit down at a restaurant and eat in the same amount of time that it takes to get a sub, I won't be going there very often.
Post by: Bar-B-Lew on November 23, 2021, 05:16:26 PM
It makes it worse when these companies are so big that the local store probably has little control over how the app is used for their stores or not enough time to change their status based on real world conditions at store level.
I've been ordering Jersey Mike's on Saturdays for free home delivery so I don't really care how long it takes to arrive. Unfortunately, I think that promo ended this weekend.
Post by: Bar-B-Lew on November 29, 2021, 04:52:11 PM
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Post by: 02ebz06 on November 29, 2021, 04:56:26 PM
Post by: Bentley on November 29, 2021, 05:38:50 PM
Post by: 02ebz06 on December 01, 2021, 02:48:25 PM
Not quite a Club Sandwich... Turkey, Bacon, Green Chili, American Swiss cheese, Tiny bit of yellow mustard, and mayo, on the Sourdough bread we made yesterday.
Was very tasty.
Post by: Bentley on December 01, 2021, 02:50:00 PM
Post by: Free Mr. Tony on December 01, 2021, 04:44:31 PM
I had an Italian hoagie from Aiello's Pizza today too. It was pretty good, but was toasted.
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That looks pretty good to me. Several local pizza shops have something similar around here. In my area most people call them grinders. Not sure how widespread that term is, but it's the norm around here.
Post by: Darwin on December 01, 2021, 05:42:06 PM
Post by: Bar-B-Lew on December 01, 2021, 09:17:33 PM
Post by: 02ebz06 on December 02, 2021, 10:23:41 AM
Or, does what goes in them define them ?
Post by: Free Mr. Tony on December 02, 2021, 11:11:57 AM
I've always wondered, it these all the same: Grinder, Hoagie, Sub, Po'boy
Or, does what goes in them define them ?
This is how I would differentiate them, but it's probably different for everyone.
Grinder: served hot
Sub: served cold
Po boy: specific bread, toppings, and condiments.
I don't really see the term hoagie around here much.
Post by: Bentley on December 02, 2021, 12:24:17 PM
Sub, Grinder, and Hoagie I always just associated with deli/cold cuts. The Po boy used so many different meats and seafoods it was in a category all to itself. Then you start throwing in meatball, Italian Beef, Cheese steak and I have no idea where they fall in the spectrum.
Don't get me started on the Hero...
Post by: 02ebz06 on December 02, 2021, 12:34:09 PM
"It’s really as simple as that. In some places, subs have kept a regional moniker, so don’t be surprised if you hear one of these names:
Grinder: New England
Torpedo: Northeast U.S.
Italian sandwich: Maine
Spuckie: Boston, MA
Hoagie: Philadelphia, PA
Zeppelin: Pennsylvania
Hero: New York
Wedge: Yonkers, NY
Bomber: Buffalo, NY
Blimpie: New Jersey
Po’ Boy: New Orleans, LA
It’s all the same sandwich, so long as it’s served up on a split roll. (The legendary Dagwood counts, too.) You’ll even find some regional sandwich legends served on split rolls, like a Philly cheesesteak in Philadelphia, oyster po’ boys in New Orleans, lobster rolls in Maine and Italian beef in Chicago.
In the end, it doesn’t really matter what you call ’em. Just grab a long, split roll and pile it high with meat, condiments and vegetables—and you can call it whatever you like!"
Post by: Bentley on December 02, 2021, 01:45:44 PM
"It’s all the same sandwich, so long as it’s served up on a split roll."
Post by: Free Mr. Tony on December 02, 2021, 04:27:00 PM
Post by: Free Mr. Tony on December 19, 2021, 03:08:14 PM
(https://i.imgur.com/MK5SGT2l.png)
(https://i.imgur.com/BmThqHxl.png)
Post by: 02ebz06 on December 19, 2021, 03:38:44 PM
Haven't made baguettes in a while, might have to do that for next poker night.
Post by: Bar-B-Lew on December 19, 2021, 03:40:19 PM
Post by: Bar-B-Lew on January 09, 2022, 12:42:28 PM
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Post by: 02ebz06 on January 09, 2022, 04:45:38 PM
Post by: Bentley on January 09, 2022, 06:09:08 PM
Post by: 02ebz06 on January 23, 2022, 11:59:13 AM
Baguettes came out better, added a little more flour, so slashing was better.
Everyone loved the hoagies.
Need to try a hoagie recipe I have and use the hoagie pan, it is wider and ingredients won't hang out like on these.
Post by: 02ebz06 on January 24, 2022, 02:03:14 PM
Roast beef, bacon, raw onion, tomato, provolone cheese, and a little creamy horseradish sauce.
Post by: 02ebz06 on January 26, 2022, 02:30:21 PM
Took a couple out with some pulled pork to make lunch.
Inside is pulled pork, green chilies, onion, some shredded cheese, and Sweet Baby Ray's BBQ sauce.
The baguettes don't look that great, but they sure taste good.
Post by: hughver on January 26, 2022, 02:40:36 PM
Post by: Bar-B-Lew on January 29, 2022, 03:19:56 PM
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Post by: Bar-B-Lew on January 29, 2022, 03:23:29 PM
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Post by: Bar-B-Lew on January 29, 2022, 03:24:05 PM
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Post by: 02ebz06 on January 29, 2022, 04:08:56 PM
Gotta ask, did you make that name up (La quesadilla de cubana) ?
Post by: Bar-B-Lew on January 29, 2022, 05:19:49 PM
Both look outstanding!
Gotta ask, did you make that name up (La quesadilla de cubana) ?
Yes, I made up that name. I was attempting to mimic a cubana on a quesadilla instead of roll.
Post by: 02ebz06 on January 29, 2022, 05:43:27 PM
Both look outstanding!
Gotta ask, did you make that name up (La quesadilla de cubana) ?
Yes, I made up that name. I was attempting to mimic a cubana on a quesadilla instead of roll.
I thought so. Good name. haha
Post by: Bentley on February 04, 2022, 09:02:38 PM
(https://i.imgur.com/Uz1JYFUh.jpg)
(https://i.imgur.com/zdWqvOwh.jpg)
Post by: 02ebz06 on February 05, 2022, 11:06:26 AM
Post by: Bar-B-Lew on February 12, 2022, 12:05:30 PM
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Post by: Bar-B-Lew on February 12, 2022, 12:07:08 PM
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Post by: Bentley on February 27, 2022, 01:26:36 PM
(https://i.imgur.com/mPUgAcXh.jpg)
(https://i.imgur.com/g69mDZGh.jpg)
(https://i.imgur.com/0gkIo52h.jpg)
(https://i.imgur.com/b75veRjh.jpg)
(https://i.imgur.com/P7V53MWh.jpg)
(https://i.imgur.com/odRYl6Uh.jpg)
Post by: Bar-B-Lew on February 27, 2022, 01:47:56 PM
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Post by: BigDave83 on February 27, 2022, 02:16:25 PM
That jalapeno cheese bread brings back memories, there was a local store that made it,and also did it with pepperoni in it.
Post by: Bentley on March 14, 2022, 11:39:38 PM
(https://i.imgur.com/zPX7M2zh.jpg)
Post by: BigDave83 on March 15, 2022, 07:08:06 AM
Post by: 02ebz06 on March 15, 2022, 11:07:16 AM
That looks pretty good. I love rye toast. Have never tried to make rye bread. Maybe I should take a trip to the Amish store for some rye flour.
I'm with you on rye toast. My favorite bread to toast.
Tuna fish on toasted Caraway Rye, OK...this bread is better suited for corned beef!
I agree, better for use with corned beef or pastrami.
I mostly put my tuna salad in a tortilla. Occasionally on Sourdough or White bread that I make.
Don't buy bread anymore, well rarely.
Post by: 02ebz06 on April 12, 2022, 07:34:52 PM
Post by: Bar-B-Lew on April 12, 2022, 07:47:46 PM
would look even better with 2x the meat and my hands around it and taking a bite out of it
Post by: Darwin on April 13, 2022, 10:47:05 PM
Edit…. I found the bread thread. Thanks for the source info.
Post by: 02ebz06 on April 14, 2022, 09:47:42 AM
That’s a great looking roll. That crust really caught my eye, what kind is it?
Edit…. I found the bread thread. Thanks for the source info.
It a King Arthur recipe for Crusty European-Style Hard Rolls.
Post by: 02ebz06 on May 12, 2022, 02:42:47 PM
Post by: Bar-B-Lew on May 28, 2022, 02:22:43 PM
Post by: 02ebz06 on May 28, 2022, 02:33:25 PM
Post by: Bar-B-Lew on May 28, 2022, 03:09:02 PM
Post by: Bentley on May 28, 2022, 08:30:28 PM
Post by: Bar-B-Lew on May 28, 2022, 09:50:00 PM
A place in Fresno called the Elbow Room used to serve a Steak Sandwich a little like that, a real steak. Was like a Petit Sirloin on a Ciabatta type roll.
I ordered a cheesesteak in NYC about 30+ years ago and the picture I posted was very similar to what I surprisingly received in NYC back then. I usually cook 4 steaks or so when I make them and use the leftovers for sandwiches like this or quesadillas.
Post by: 02ebz06 on May 29, 2022, 02:14:07 PM
Great sandwich with a little green chili and Sweet Baby Ray's BBQ sauce.
Along with a little slaw and some bark to chew on.
Post by: Bar-B-Lew on May 29, 2022, 02:50:31 PM
Post by: 02ebz06 on May 29, 2022, 03:16:49 PM
Was a roll you made or store bought? If store bought, do you recall the brand. It reminds me of the Turano brand in the Chicago area.
Store brand, got them from Shamrock Food Service Warehouse. Good, but not great.
Says BrickFire Bakery 6" Hoagie Roll pre-split.
I'll send you a dozen and you can send me a dozen Amoroso rolls. :rotf:
Post by: Bar-B-Lew on June 04, 2022, 09:10:05 PM
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Post by: Bar-B-Lew on June 05, 2022, 03:29:06 PM
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Post by: Bar-B-Lew on June 05, 2022, 03:30:37 PM
Post by: 02ebz06 on June 05, 2022, 03:49:29 PM
Always tortillas in our house.
You can throw just about anything on them and make a good meal.
Post by: Bentley on June 05, 2022, 04:31:16 PM
Post by: Bar-B-Lew on June 05, 2022, 05:17:38 PM
I cant figure out what is encasing the Hot Links?
slice of peppered ham and two slices of the cheese in the photo
Post by: Bar-B-Lew on June 05, 2022, 05:19:15 PM
Always tortillas in our house.
You can throw just about anything on them and make a good meal.
I was inspired by your stuffed chicken
Post by: Bar-B-Lew on June 12, 2022, 05:56:59 PM
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Post by: Bar-B-Lew on June 19, 2022, 10:44:05 AM
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Post by: Bentley on June 19, 2022, 03:03:46 PM
Post by: Bar-B-Lew on June 19, 2022, 04:09:05 PM
They had some nice looking Hoagie rolls in RD yesterday, but they were like $5.97 for 6 rolls. A buck a roll, not today!
They carry Morabito brand at RD up here. I like them better than Amoroso. They sell 12" hoagie rolls at RD here.
Post by: Bar-B-Lew on August 01, 2022, 07:00:26 PM
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Post by: Bar-B-Lew on August 01, 2022, 07:00:54 PM
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Post by: Bentley on August 01, 2022, 10:25:57 PM
Post by: yorkdude on August 02, 2022, 05:33:55 AM
Post by: Bentley on August 24, 2022, 07:21:20 PM
(https://i.imgur.com/QMNC72Gh.jpg)
(https://i.imgur.com/ZmXVRJnh.jpg)
(https://i.imgur.com/lZN8hXeh.jpg)
Post by: Bar-B-Lew on August 24, 2022, 08:10:10 PM
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Post by: Bentley on August 24, 2022, 09:06:30 PM
Post by: Bar-B-Lew on August 24, 2022, 09:52:53 PM
Post by: BigDave83 on August 25, 2022, 07:16:20 AM
Post by: Bar-B-Lew on September 05, 2022, 01:07:29 PM
Caribbean jerk pulled pork
Fresh brined jalapenos
Old El Paso queso sauce
Post by: Bar-B-Lew on September 05, 2022, 01:07:53 PM
Post by: Bentley on September 05, 2022, 01:46:49 PM
Post by: Bar-B-Lew on September 05, 2022, 02:27:37 PM
I would like a crack at those links!
Several options.
1. Buy online (but expensive) - https://www.goldbelly.com/weavers-of-wellsville
2. Swing by their store on your way to Pottstown - https://www.weaversofwellsville.com/
3. I can bring some with me if we meet up in October.
4. Check locations near your drive to see which stores are selling them.
They have a few other good flavors too.
This company has good hot dogs too and may be on your drive too.
https://denvermeats.com/hot-dogs
Post by: Bentley on September 21, 2022, 07:48:51 PM
No wonder these tasted so good! Is it wrong to cook onions in bacon fat?
(https://i.imgur.com/vsoeoB9h.jpg)
(https://i.imgur.com/eZivsSlh.jpg)
(https://i.imgur.com/zNsPq3gh.jpg)
(https://i.imgur.com/zIjszoyh.jpg)
Post by: Bar-B-Lew on September 21, 2022, 08:35:26 PM
Post by: yorkdude on September 22, 2022, 04:19:36 AM
Post by: 02ebz06 on September 22, 2022, 11:03:19 AM
I took pork shoulder, ham, and rib-eye roast (part of the whole) out of freezer yesterday.
Plan on cooking it all Saturday to get some cooked meats back in the kitchen freezer.
Post by: Bentley on October 03, 2022, 01:01:59 PM
(https://i.imgur.com/GC5wW4ch.jpg)
(https://i.imgur.com/XwoEwqgh.jpg)
Post by: Bar-B-Lew on October 03, 2022, 01:22:43 PM
Post by: Bentley on October 03, 2022, 01:59:43 PM
Post by: Phil0110 on October 18, 2022, 01:06:30 AM
Post by: Bar-B-Lew on October 26, 2022, 02:00:14 PM
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Post by: Bar-B-Lew on October 26, 2022, 02:00:43 PM
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Post by: 02ebz06 on October 26, 2022, 02:36:11 PM
Post by: Bar-B-Lew on October 26, 2022, 02:39:20 PM
Look tempting, but I don't think I would put mustard on a dog with chili on it.
I ordered them based on their standard for how they make them. Two places are right next door to each other in downtown Detroit. I think they were $3.75 at both places.
Post by: yorkdude on October 26, 2022, 05:40:27 PM
To clarify, salad mustard only.
Post by: Bentley on October 26, 2022, 06:47:51 PM
Post by: Bar-B-Lew on October 26, 2022, 07:12:40 PM
I am not a big mustard fan, but that is the classic Coney! They look just how I picture them! I wish I could have gotten there! Any discernible taste difference between the 2 in dog, chili or the whole package?
Both had steamed buns so you would be happy about that. No discernable difference in the toppings. The American had a more charred dog than the Lafayette, but it seemed a little thinner dog. I think I liked the Lafayette better, but would eat both again.
Post by: Bentley on October 26, 2022, 07:44:39 PM
Post by: okie smokie on October 26, 2022, 10:12:15 PM
Post by: Bar-B-Lew on November 12, 2022, 03:48:24 PM
Ham and cheese patty from local butcher shop topped with a smoked sausage on a pretzel bun
Post by: 02ebz06 on November 12, 2022, 04:51:18 PM
Post by: Bentley on November 17, 2022, 03:02:59 PM
(https://i.imgur.com/MVuMhnGh.jpg)
Post by: Bar-B-Lew on November 17, 2022, 05:43:55 PM
Post by: 02ebz06 on November 18, 2022, 10:41:17 AM
I would gain a pound if I ate all that. Sad, but true.
Post by: okie smokie on November 18, 2022, 03:45:42 PM
Post by: Bentley on November 18, 2022, 04:03:46 PM
Post by: Bar-B-Lew on January 02, 2023, 12:22:22 PM
Post by: Bar-B-Lew on January 02, 2023, 12:24:41 PM
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Post by: okie smokie on January 02, 2023, 04:56:22 PM
Not a mustard fan, but you gotta respect tradition. The chili is way off, but my version of a Coney!Where's the pickle relish?
(https://i.imgur.com/MVuMhnGh.jpg)
Post by: Bar-B-Lew on January 02, 2023, 05:44:08 PM
Post by: 02ebz06 on January 02, 2023, 07:02:33 PM
We all have different tastes.
I put beans in my Chili. Many Texans aren't too fond of that, they call it soup.
Post by: Bar-B-Lew on January 02, 2023, 07:11:48 PM
Post by: okie smokie on January 03, 2023, 11:18:48 AM
Post by: Bentley on January 03, 2023, 03:50:16 PM
Post by: yorkdude on January 03, 2023, 06:47:16 PM
Post by: Bar-B-Lew on January 04, 2023, 08:16:14 PM
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Post by: 02ebz06 on January 29, 2023, 02:43:26 PM
Marinated the pork for 2 days. Forgot to take picture after it came out of the smoker (11 hours in smoker).
Post by: Bar-B-Lew on January 29, 2023, 03:20:29 PM
Post by: 02ebz06 on January 29, 2023, 05:12:33 PM
Authentic Cuban Sandwiches are pressed with flat plates.
Pretty sure it doesn't affect the taste, so I use this, Haha
Post by: Bentley on January 29, 2023, 06:35:04 PM
Post by: 02ebz06 on January 30, 2023, 09:56:01 AM
So I invested in this Avantco and am very happy with it.
Post by: Bar-B-Lew on February 07, 2023, 08:51:28 PM
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Post by: 02ebz06 on February 08, 2023, 09:48:42 AM
Post by: Bar-B-Lew on February 11, 2023, 10:29:08 AM
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Post by: Bentley on February 14, 2023, 04:22:49 PM
(https://i.imgur.com/TuD0kcPh.jpg)
(https://i.imgur.com/Bl5xrnNh.jpg)
Post by: Bar-B-Lew on February 14, 2023, 04:34:50 PM
Post by: BigDave83 on February 14, 2023, 05:21:26 PM
Post by: 02ebz06 on February 15, 2023, 10:52:15 AM
Post by: Bentley on February 15, 2023, 11:12:33 AM
Post by: Bar-B-Lew on February 15, 2023, 12:12:49 PM
Post by: BigDave83 on February 15, 2023, 08:06:50 PM
Post by: yorkdude on February 16, 2023, 05:52:32 PM
Anyone besides me “stales the bread” before toasting it?
Just seems to toast way better and maintain some intregity, but what do I know.
Post by: yorkdude on February 16, 2023, 06:56:02 PM
My dinner.
Post by: Bar-B-Lew on February 16, 2023, 07:39:49 PM
Post by: Bentley on February 16, 2023, 10:41:05 PM
Post by: yorkdude on February 17, 2023, 04:16:28 AM
Looking good. What type of mayo?Best foods always.
Post by: Bar-B-Lew on February 17, 2023, 07:26:14 AM
Looking good. What type of mayo?Best foods always.
Have you ever tried a chipotle mayo?
Post by: yorkdude on February 17, 2023, 03:42:21 PM
I have not but I am not really a pepper guy, although love hot wings and tabasco. Is chipotle mayo a smooth taste (for lack of better terms) versus hot?Looking good. What type of mayo?Best foods always.
Have you ever tried a chipotle mayo?
Post by: Bar-B-Lew on February 18, 2023, 12:12:32 AM
Post by: yorkdude on February 22, 2023, 07:04:26 PM
This was all I could find. It is pretty good, a touch spicy but I would repeat. Thanks for the tip.
Post by: Bar-B-Lew on February 22, 2023, 08:43:16 PM
Kraft makes a chipotle aoli spread that is pretty good.
Boar's Head makes a chipotle mayo that is probably the spiciest version of a chipotle mayo I have had and it is my favorite. I think Bentley liked it too.
Post by: BigDave83 on February 24, 2023, 12:51:42 PM
Post by: yorkdude on February 25, 2023, 05:29:35 AM
Post by: 02ebz06 on February 25, 2023, 09:53:32 AM
That looks really good although I would have to pass on the peppers.
I'd add more. ;D
Post by: 02ebz06 on February 25, 2023, 03:31:42 PM
Homemade pastrami and rye bread, with Swiss cheese and Russian dressing.
Had to make one right away for experimental purposes. ;D
It was a really good sandwich. Best Rye bread I have made and very happy with the pastrami for first attempt.
Tonight they will be hot pastrami sandwiches.
Post by: pmillen on February 25, 2023, 03:59:12 PM
Post by: BigDave83 on February 25, 2023, 07:01:37 PM
Now for the hot, will you warm the meat or just take what you have and drop it in the panini press?
Post by: yorkdude on February 26, 2023, 03:43:09 AM
Post by: 02ebz06 on February 26, 2023, 10:04:39 AM
That looks like a nice sammie. Not a swiss cheese fan but it is good at times to me depending on what else is on the sammie.
Now for the hot, will you warm the meat or just take what you have and drop it in the panini press?
I used our crock pot in steam mode. Worked great.
Everybody raved about them, so I guess my first attempt at making pastrami was a success.
Post by: pmillen on February 26, 2023, 10:07:24 AM
So I guess my first attempt at making pastrami was a success.
I think you hit it out of the park.
Post by: Bar-B-Lew on February 28, 2023, 12:28:39 PM
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Post by: 02ebz06 on February 28, 2023, 02:09:53 PM
Post by: Bentley on March 04, 2023, 04:14:29 PM
(https://i.imgur.com/UdYNoJAh.jpg)
(https://i.imgur.com/8sCVu5lh.jpg)
Post by: 02ebz06 on March 04, 2023, 04:21:33 PM
I see you like pepper like I do.
Post by: BigDave83 on March 04, 2023, 05:55:33 PM
I would be all over that for breakfast although not a fan of biscuits would probably use an english muffin.
Post by: yorkdude on March 05, 2023, 04:36:02 AM
Post by: yorkdude on March 05, 2023, 07:38:22 AM
Dang, cant get them oriented.
Post by: BigDave83 on March 05, 2023, 08:24:15 AM
Post by: Bentley on March 05, 2023, 11:16:03 AM
Post by: Bentley on March 18, 2023, 10:21:40 PM
(https://i.imgur.com/nroVvueh.jpg)
(https://i.imgur.com/3Mm0p1Ph.jpg)
(https://i.imgur.com/U3m2SRyh.jpg)
Post by: yorkdude on March 19, 2023, 05:25:26 AM
Post by: 02ebz06 on March 19, 2023, 12:05:53 PM
Looks great, love a grilled sandwich.
I agree! I have a panini press I should use more.
Post by: 02ebz06 on March 19, 2023, 01:47:34 PM
Post by: Bentley on March 19, 2023, 02:14:20 PM
Post by: 02ebz06 on March 19, 2023, 02:33:18 PM
Post by: 02ebz06 on March 26, 2023, 12:12:56 PM
Post by: Bentley on March 29, 2023, 08:15:38 PM
(https://i.imgur.com/wVmAh5xh.jpg)
Post by: Bentley on April 09, 2023, 09:22:47 PM
(https://i.imgur.com/o9YVcBLh.jpg)
Post by: jdmessner on April 09, 2023, 09:46:57 PM
This is what happens when you have Ham for Easter! Monte Cristo!
There you have it, Easter brunch for the win!! Wow, that looks great. :clap:
Post by: 02ebz06 on April 10, 2023, 10:37:01 AM
Is that a John Deere logo in the center of the plate? I didn't know that had plates.
Post by: ylr on April 10, 2023, 12:20:55 PM
Post by: 02ebz06 on April 10, 2023, 12:38:43 PM
John Deere is one of the most marketed name brands in the world; you can buy literally hundreds of official licensed items, plus countless things that aren't. I myself used to wear John Deere crew work socks!
Well, you can always learn something new. Had no idea.
Post by: Bentley on April 10, 2023, 01:28:45 PM
Is that a John Deere logo in the center of the plate? I didn't know that had plates.
Post by: 02ebz06 on April 23, 2023, 02:13:06 PM
Didn't take pictures then, so this one kinda sucks today. Can't see the cheese and onions.
Looked a lot better right out of the Pannini Press.
One of my friends brought Spaetzle to go with them.
Post by: MikeMcQ on April 30, 2023, 01:06:07 PM
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Post by: 02ebz06 on April 30, 2023, 01:35:41 PM
Post by: Bar-B-Lew on April 30, 2023, 02:41:05 PM
Post by: Bentley on June 08, 2023, 09:21:58 PM
(https://i.imgur.com/N14BUVbh.jpg)
(https://i.imgur.com/MJhVEy5h.jpg)
(https://i.imgur.com/DAtlLFMh.jpg)
Post by: MikeMcQ on June 09, 2023, 05:05:09 AM
I considered this a sandwich, more then breakfast, so I decided to post here! This would be my homage to the Biscuit World's "Duke". I realize the Duke is on a biscuit, but everything else is correct! Double egg n hash browns, 3 slices of cheese and 7 strips, on a Hoagie roll!O M G!!! Not sure I'd make it through the whole thing but would sure try!!!
(https://i.imgur.com/N14BUVbh.jpg)
(https://i.imgur.com/MJhVEy5h.jpg)
(https://i.imgur.com/DAtlLFMh.jpg)
Post by: BigDave83 on June 09, 2023, 07:00:49 AM
Not a biscuit fan usually but probably be good on en English muffin.
No mayo or other condiments?
Post by: Ralphie on June 09, 2023, 11:17:52 AM
Beef/lamb kabob in shawarma style wrap.
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Post by: Bar-B-Lew on June 09, 2023, 11:24:25 AM
Post by: 02ebz06 on June 09, 2023, 11:33:08 AM
Post by: Ralphie on June 09, 2023, 12:02:26 PM
That looks like a huge burrito shell
Very similar but extremely thin and flaky.
Post by: Bar-B-Lew on June 09, 2023, 12:56:13 PM
That looks like a huge burrito shell
Very similar but extremely thin and flaky.
What was the diameter? Looks like 12 inch or greater.
Post by: Bar-B-Lew on June 13, 2023, 09:10:32 PM
French onion beef sausage from vendor at Reading Terminal Market in Philly
Homemade banana peppers from a buddy of mine
Sliced prime rib roast
Arby's horsey sauce
Aldi's chipotle cheddar cheese
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Post by: BigDave83 on June 25, 2023, 08:17:54 PM
SlotDogs tonight well just a few.
The GF didn't think she wanted to try one even though it was the same hot dog.
Found some Tots in the freezer and did them in some oil on the side burner.
Post by: Bentley on June 25, 2023, 09:43:31 PM
Post by: 02ebz06 on June 26, 2023, 11:09:16 AM
Monday is our casino day and we eat lunch there. Good burgers.
Post by: yorkdude on June 27, 2023, 05:58:35 AM
Thick cut pepper bacon, ham, turkey, roast beef and the obligatory toppings, hit the spot.
Post by: 02ebz06 on June 27, 2023, 10:42:41 AM
Post by: Bentley on June 27, 2023, 11:19:47 AM
Post by: Ralphie on June 29, 2023, 10:27:54 AM
That looks like a huge burrito shell
Very similar but extremely thin and flaky.
What was the diameter? Looks like 12 inch or greater.
Probably closer to 20” diameter. But it was so thin it was practically translucent.
Post by: glitchy on June 30, 2023, 07:30:57 PM
Post by: BigDave83 on June 30, 2023, 09:47:26 PM
Post by: 02ebz06 on July 01, 2023, 10:00:41 AM
Post by: Bentley on July 13, 2023, 05:11:11 PM
Post by: 02ebz06 on July 13, 2023, 05:37:04 PM
Post by: 02ebz06 on July 15, 2023, 02:23:04 PM
Post by: Bar-B-Lew on July 15, 2023, 02:27:08 PM
Post by: Hank D Thoreau on July 16, 2023, 01:24:19 AM
I cooked two pounds of thick sliced bacon on my griddle a couple of days ago. I froze a bunch of it so I am ready to go.
Just to gross you out, I prefer Miracle Light Mayo over the full strength stuff.
The problem is that I don't eat enough bread to go through a loaf, so I just skip it.
Post by: Bar-B-Lew on July 16, 2023, 07:15:17 AM
Post by: 02ebz06 on July 16, 2023, 09:31:04 AM
So when I make bread, I cut it in half, and we only take a half out of the freezer.
Post by: hughver on July 16, 2023, 11:04:47 AM
Post by: yorkdude on July 17, 2023, 08:01:57 PM
Bacon, turkey and muenster cheese and Hellmans mayo.
Post by: 02ebz06 on July 18, 2023, 09:36:03 AM
Post by: Bentley on July 20, 2023, 03:09:33 PM
(https://i.imgur.com/PoWVaPph.jpg)
Post by: Bar-B-Lew on July 24, 2023, 12:00:26 PM
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Post by: Bentley on July 24, 2023, 12:01:55 PM
Post by: yorkdude on July 24, 2023, 05:12:44 PM
BLT for breakfast, why didn’t I think of that……yum!
Post by: Bar-B-Lew on August 02, 2023, 05:31:41 PM
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Post by: Bar-B-Lew on August 02, 2023, 05:39:21 PM
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Post by: Bentley on August 02, 2023, 07:18:28 PM
Post by: Bar-B-Lew on August 02, 2023, 08:43:22 PM
Post by: BigDave83 on August 04, 2023, 06:40:42 PM
Have not had one in a long time, used to get them at a little trailer thing outside of Lowes, Dominics of New York was the name, they made some good sandwiches.
Post by: Bentley on August 19, 2023, 05:47:43 PM
(https://i.imgur.com/2M7sbxJh.jpg)
(https://i.imgur.com/6ic6CP3h.jpg)
(https://i.imgur.com/7Og0DDah.jpg)
(https://i.imgur.com/fFaVsOLh.jpg)
(https://i.imgur.com/cU86Tt1h.jpg)
Post by: Bentley on August 19, 2023, 05:48:30 PM
Post by: Bar-B-Lew on August 19, 2023, 07:07:46 PM
Note to self. BLT's do not belong on Sub rolls!
It looked great. Where did you get the rolls?
Post by: Bentley on August 19, 2023, 08:20:38 PM
Post by: BigDave83 on August 19, 2023, 08:51:48 PM
There is a store that makes jalapeno cheese bread, they must only make two loaves a day. I usually get there and the spot is empty.
I like to add a slice of american cheese and some onion to my BLT.
Post by: Kristin Meredith on August 20, 2023, 07:53:49 AM
Note to self. BLT's do not belong on Sub rolls!
It looked great. Where did you get the rolls?
I think it was part of the donation from Weiss. Our grocery stores and Panera are so generous, but there is always a lot of bread and bagels left over, even after 150-175 people come through and take what they want. And a shout to Chick-Fil-A which, every month, provides 150 fresh cooked chicken sandwiches to hand out for part of the meal that day.
Post by: Bar-B-Lew on August 20, 2023, 08:18:19 AM
Post by: Bentley on August 20, 2023, 10:23:17 AM
Post by: MysticRhythms on August 20, 2023, 11:44:20 AM
Post by: Bentley on August 20, 2023, 08:50:52 PM
Post by: Bar-B-Lew on August 22, 2023, 12:34:49 PM
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Post by: okie smokie on August 26, 2023, 07:23:04 PM
Post by: BigDave83 on August 26, 2023, 10:04:41 PM
No pic this time, but I made a pleasant discovery tonight. Pulled pork with a favorite sauce, and a piece of American cheese melted on top. I was dubious but the cheese really added a great taste to it. Will make that a regular!!
Sounds good, I will take PP and brown in a skillet then on a tortilla with a slice of cheese, pickles and some mustard. Onions also if I have any chopped.
Cheese goes well with PP.
Post by: Bar-B-Lew on August 27, 2023, 05:07:56 PM
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Post by: BigDave83 on September 25, 2023, 10:12:47 PM
Post by: Bentley on September 26, 2023, 11:43:50 AM