Food - Peanutbutter & ______ Sandwiches

[WayneLigon]

And I actually ate some Kim Chee last night, largely because it's difficult to find in the South,

You should come to Montgomery. With the new Hyundai plant just outside town, we now have three Korean restaurants and at least one korean-specific grocer.

I've never tried peanut-butter-and-grapes. I saw a Rose is Rose strip where they did that with seedless red grapes and it sounded delicious.

Rose: Does anyone know about this?
Pasquale: Big Jelly doesn't want anyone to know.

Usuaully it's just been pb+grape jelly, strawberry jam or - best yet - strawberry preserves. Or bananas. Sliced, not mushed, as God intended.

A thought on the Elvis-wich. Given the amount of trouble one has even holding a PB+Banana sandwich, how the heck do you deep-fry one?

The Heartstopper is the Monte Cristo. Take a ham sandwich. Deep-fry that sucker. dust it with powedered sugar and serve it with grape jam in the traditional manner.

 

[Zander]

Perhaps the largest reason that I never want to live outside the US is that I wouldn't be able to find certain foods as easily as I can now; peanut butter being the largest example. When I was on vacation in Europe for a while, I'm sorry but the entire continent has simply not figured out how to make proper peanut butter (when I could find it).

I agree that British PB is not as good as PB in the US. Thankfully, at least one US brand is available in the UK.

 

[Zander]

Cashew butter and cranberry jelly go well together.

Also, PB and hot, sweet chillies, i.e. sweet chilly sauce are good - reminds me of Thai cuisine.

 

[kenobi65]

A thought on the Elvis-wich. Given the amount of trouble one has even holding a PB+Banana sandwich, how the heck do you deep-fry one?

I think it was pan-fried (like a grilled-cheese sandwich), not deep-fried. I've also heard that when Elvis had them, whoever cooked them used one full stick of butter per sandwich. No wonder the guy died.

 

[reveal]

I think it was pan-fried (like a grilled-cheese sandwich), not deep-fried. I've also heard that when Elvis had them, whoever cooked them used one full stick of butter per sandwich. No wonder the guy died.

Whoops! You're right.

 

[reveal]

A thought on the Elvis-wich. Given the amount of trouble one has even holding a PB+Banana sandwich, how the heck do you deep-fry one?

Just like the Monte Cristo.

 

[D_Sinclair]

Mush it up?! That's just gross!

I like my bananas more on the green side of yellow (like, just turned yellow yellow) and sliced and placed on top of the peanut butter that way. Makes for a sammich that's somewhat hard to handle at times - but darnit! it's good with a glass of milk.

Treat the peanut butter like glue and spread some on both slices of bread. Then it "glues" the bread to the banana slices to the other slice of bread. makes handling problems disappear.

That trick definitely does not work with jellies or jam, even if it does keep the jelly from soaking through the bread in the 4-6 hours between making a sandwich before going to work and eating it at lunch time...

 

[Pielorinho]

I confess that my jab against poutine was a cheap shot: I've never tried it, and I don't actually think it sounds that bad, but I just needed something to fill out a list of weird cultural dishes.

And now I realize I left out haggis. 'Course, it's not like Scottish folk like haggis either, so I guess that's okay.

I shoulda mentioned the Scandinavian love of extra-salty licorice.

Daniel

 

[fusangite]

A proper Monte Cristo sandwich is pan-fried not deep-fried. You essentially make sugarless french toast and, when one side of each slice of bread has been cooked, you place between the two cooked sides turkey, cheese and ham and then cook the two remaining (outer) sides of the french toast during which time the cheese melts. Also, french toast, regardless of what you are doing with it, should only have icing sugar applied after cooking. Melting icing sugar is pointless, unless one is making icing.

 

[kenobi65]

{Kim chi is} Korean hot pickled cabbage.

Apparently, the traditional preparation technique includes putting it in an earthenware pot and burying the pot for a while, to ferment / pickle. I've had it once -- when I was a kid, my cousin was in the Marine Corps, and married a Korean woman when he was stationed there; she made it for us once. Mostly I remember that it was insanely spicy-hot. Sort of like if Satan made cole slaw.

There's an episode of the TV show "M*A*S*H" in which Major Burns sees a local burying something near the camp, and is sure that it's a land mine. He has it dug up, and it turns out it was a pot of kim chi.