Pineapple Express: Someone Is Wrong on the Internet?
- Thread starter Snarf Zagyg
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overgeeked
B/X Known World
Must resist the perfect setup for a joke. Must resist the perfect setup for a joke. Must resist...
Edited…
Back to sandwiches for a moment…
If you really want to up your game on sandwiches and related dishes, try experimenting with the cheeses you use.
For instance, I’ve tried many different kinds on my ham sandwiches, and one unlikely pairing I found worked well was blue cheese. Use a good one- Stilton, blue castello, cambozolla- and the tangy cheese will play nicely with the salty ham.
Or consider the classic lox & cream cheese on a bagel. I subbed a garlic herbed D’affinois (a kind of Brie) for the cream cheese and was rewarded with a more complex and tasty dining experience. I bet a gournay (see Boursin) would also make for a nice change up.
And then there’s the simple perfection of a grilled cheese/ham & cheese. For most of my life, I made them either with American cheese or velveeta. But I’ve experimented with goudas, gruyères, havartis and others, and now it’s unusual for me to use fewer than 3 different cheeses simultaneously when I make one.
Beyond that? There’s a big world of breads, mustards, sprouts, herbs and so forth to experience.
If you really want to up your game on sandwiches and related dishes, try experimenting with the cheeses you use.
For instance, I’ve tried many different kinds on my ham sandwiches, and one unlikely pairing I found worked well was blue cheese. Use a good one- Stilton, blue castello, cambozolla- and the tangy cheese will play nicely with the salty ham.
Or consider the classic lox & cream cheese on a bagel. I subbed a garlic herbed D’affinois (a kind of Brie) for the cream cheese and was rewarded with a more complex and tasty dining experience. I bet a gournay (see Boursin) would also make for a nice change up.
And then there’s the simple perfection of a grilled cheese/ham & cheese. For most of my life, I made them either with American cheese or velveeta. But I’ve experimented with goudas, gruyères, havartis and others, and now it’s unusual for me to use fewer than 3 different cheeses simultaneously when I make one.
Beyond that? There’s a big world of breads, mustards, sprouts, herbs and so forth to experience.
billd91
Not your screen monkey (he/him) 🇺🇦🇵🇸🏳️⚧️
Is it a local deli?
CleverNickName
Limit Break Dancing (He/They)
According to a certain thread, I'm "an elite" because I used to make art for a living.
I'm gonna call my mom and tell her that I'm one of The Elite. I think we could both use a good laugh.
I'm gonna call my mom and tell her that I'm one of The Elite. I think we could both use a good laugh.
That aforementioned culinary institute sandwich teacher has several Cuban variants on his deli’s menu. Don’t think any have pastrami on them, though.
overgeeked
B/X Known World
Well, you are elite because you have the dedication, patience, and drive to learn a skill that most others could never learn and so dismiss out of hand or want a shortcut to. I don't know about "The Elite" though. That might go to your head. Settle down. You're not that elite.
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