Unusual Sandwiches

prabe · Apr 9, 2020

Dannyalcatraz said:
Interesting! I’ve heard of people using bourbon in pie fillings, but never crust.

Cook's Illustrated years ago worked out a recipe for pie crust replacing some of the water with vodka, for the reasons @CleverNickName cites, but (I presume) aiming at not changing the flavor, the way bourbon would seem likely to.

Dannyalcatraz · Apr 11, 2020

Cross-posting from the other cooking thread:

I did fancy grilled cheese sandwiches & tomato basil soup for lunch today. (Good Friday.)

Each person’s sandwich was a unique combo of 3 cheeses, each on a different kind of bread. Dad got American, Swiss and smoked Gouda on white. Mom was served Boursin, Swiss and smoked Gouda on roasted garlic. I had Boursin, American and smoked Gouda on oatnut.

The tomato soup was bought at Market Street yesterday, reheated. I personally added cracked pepper, parsley, chive and radish sprouts to mine. Definitely a winning combination of flavors, IMHO.

Zardnaar · Apr 11, 2020

Dannyalcatraz said:
Cross-posting from the other cooking thread:

I did fancy grilled cheese sandwiches & tomato basil soup for lunch today. (Good Friday.)

Each person’s sandwich was a unique combo of 3 cheeses, each on a different kind of bread. Dad got American, Swiss and smoked Gouda on white. Mom was served Boursin, Swiss and smoked Gouda on roasted garlic. I had Boursin, American and smoked Gouda on oatnut.

The tomato soup was bought at Market Street yesterday, reheated. I personally added cracked pepper, parsley, chive and radish sprouts to mine. Definitely a winning combination of flavors, IMHO.

I thought who keeps that amount of cheese on hand.

Looked in fridge.

Swiss
Tasty
Parmesan
Brie
Camembert

Erm nvrmind.

Dannyalcatraz · Apr 11, 2020

Hell, I didn’t even touch on all my sliced cheese.

I’ve also got a port wine, a few blues, two different bries, mozzerella and Parrano.

...and I just had to toss a Cotswold and a Cahil porter that changed colors while hiding at the back of the bin.

Fenris-77 · Apr 11, 2020

It's hard to get really good cheese where I live. It makes me sad.

Olgar Shiverstone · Apr 11, 2020

You're killing me. With everything shut down, I haven't gotten to a diner in two months. I'm really jonesing for a great Philly cheesesteak sandwich at the moment, but as a geobachelor locked down far from home, it doesn't really pay to get all the ingredients to make my own as I won't use them fast enough. Anyone got an idea for a good substitute?

Accio FoodTruck! Drat, still not working.

Fenris-77 · Apr 11, 2020

Well, the meat for a philly shaves best when it's semi frozen anyway, so portioning off the meat and freezing it would make sense. Same for the other toppings. You could cut and freeze you peppers and shrooms in portions too. Then you'd be able to pull and cook one philly at a time. You could freeze the extra buns too.

Umbran · Apr 11, 2020

Dannyalcatraz said:
Interesting! I’ve heard of people using bourbon in pie fillings, but never crust.

The typical spirit to use for this is vodka, but bourbon would do, to - yes, alcohol doesn't support production of gluten as you work the crust, so it comes up more tender.