Unusual Sandwiches

[gnarlygninja]

I found some orange tomatoes at Wegmans the other day and made some great BLTs. Funny how changing something relatively trivial can really make a big difference. They're are hard to find, and I was just talking about them last week, then found 2 at the grocery store. My ex-girlfriend used to make fried green tomatoes many years ago and I've never seen them in the stores since that I remember. I texted her to find out where she got them from. I was thinking about growing some orange, yellow and green tomatoes this summer. Only problem is that I live alone and I'll end up with way more than I can eat and give away.

Just to prevent a mistake I made when I was first learning to cook, the kind of green tomato you'd use for frying is an under ripe one of any variety. I spent a lot of time (and then money) hunting down green heirloom tomatoes then had to endure my grandma making fun of me while eating terrible fried tomatoes.

 

[R_J_K75]

Just to prevent a mistake I made when I was first learning to cook, the kind of green tomato you'd use for frying is an under ripe one of any variety.

I think I knew this and just forgot. I don't remember my ex having a garden but it possible she did. I remember her making FGTs rather frequently. We have a farmers market about five minutes away from where I live. Its open Sundays June through September. It started in 2019 and has gotten larger every season. So, I'm going to try and get there more this year. It's a cross between farmers market, food stands and arts and crafts, so you never really know what you might find from week to week.

 

[Dannyalcatraz]

Funny how changing something relatively trivial can really make a big difference.

Ingredients are almost never trivial. It’s just that we THINK they are.

There was a time when I bought any old tomatoes or apples. I had 1 mayo & 1 mustard. We had Swiss & American cheeses in our fridge.

Now?

I have short lists of tomato & apple varietals that are associated with particular recipes or uses.

We have 2 mayos, a mayo blend recipe, and 4-5 different mustards on hand.

And usually, we’ve got over $100 worth of cheeses in our refrigerator, some as sliced (mostly for sandwiches & salads), some as wedges or blocks.

 

[Dannyalcatraz]

I think I knew this and just forgot. I don't remember my ex having a garden but it possible she did. I remember her making FGTs rather frequently. We have a farmers market about five minutes away from where I live. It’s open Sundays June through September. It started in 2019 and has gotten larger every season. So, I'm going to try and get there more this year. It's a cross between farmers market, food stands and arts and crafts, so you never really know what you might find from week to week.

Man, those kinds of markets are usually INCREDIBLE sources of ingredients or completed foods.

Our local one has a few stalls I hit every time: an evil sorcerer who makes improbably tasty crispy/crunchy cookies; a seller of infused olive oils; the mushroom guy; the sprouts people; the pickling & preserves master, etc.

 

[TheAlkaizer]

Oh, this is my kind of thread.

Montreal has an amazing scene for italian food. There's a place that makes the best sandwiches I ever had not far from my place. I've isolated the secret ingredient.

I now use it in my sandwiches and it changes everything: giardinera.

Basically pickled greens. Salad, carrots, cucumber, onions, peppers, name it.

It makes your sandwich not dry (I don't think wet sounds appetizing), it adds color, texture and the vinegary compliment whatever meat/cheese combo you get. Bonus points for some Peperoncino too, they're delicious.

 

[R_J_K75]

Ingredients are almost never trivial. It’s just that we THINK they are.

I suppose trivial wasn't quite the right word but was just the first one that came to mind,

There was a time when I bought any old tomatoes or apples. I had 1 mayo & 1 mustard. We had Swiss & American cheeses in our fridge.

We have 2 mayos, a mayo blend recipe, and 4-5 different mustards on hand.

And usually, we’ve got over $100 worth of cheeses in our refrigerator, some as sliced (mostly for sandwiches & salads), some as wedges or blocks.

I generally shop for a recipe, for example if I'm planning to make a spaghetti sauce or chili. I check the weekly sales on Sundays and then go shopping. I have to be careful of what and how much I buy because I can only eat so much before stuff spoils and I have to throw it out.

Man, those kinds of markets are usually INCREDIBLE sources of ingredients or completed foods.

Yes they are. I forgot they have food trucks now too.

Our local one has a few stalls I hit every time

I haven't been to the one by me enough to have regulars I go to. In fact, when I have gone, I noticed that the vendors change. The ingredients and food you get are usually better than the Supermarket but quite a bit more expensive. When they first opened, I was looking for pork belly to make and smoke my own bacon. It was extremely expensive per pound. My brother drives truck for a local food wholesaler that supplies a lot of restaurants, butchers, and stores in the area. He got me 10 pounds for maybe $50-$60. It's well worth the time and effort. I will hit up the farmers market for some maple syrup this summer. It's one of the ingredients for making bacon, think its AAA Grade, which isn't cheap. I usually make a batch every summer. I bought a Kamado grill 2 years ago and that thing gets hot. When I made bacon on my Weber Kettle it took 4-6 hours, 45 minutes in the Kamado.

 

[Dannyalcatraz]

I now use it in my sandwiches and it changes everything: giardinera.

FYI: one of the key ingredients in a muffuletta.

 

[VashVet]

Oh, this is my kind of thread.

Montreal has an amazing scene for italian food. There's a place that makes the best sandwiches I ever had not far from my place. I've isolated the secret ingredient.

I now use it in my sandwiches and it changes everything: giardinera.

Basically pickled greens. Salad, carrots, cucumber, onions, peppers, name it.

It makes your sandwich not dry (I don't think wet sounds appetizing), it adds color, texture and the vinegary compliment whatever meat/cheese combo you get. Bonus points for some Peperoncino too, they're delicious.

Kimchi.

Adding kimchi to a sandwich is a cheat code. It’s heaven on a grilled cheese sandwich.

 

[Gradine]

Adding kimchi to anything is a cheat code.

 

[Dannyalcatraz]

FWIW, lunch today was a ham & swiss with bahn mi mix from the same people I got the kimchi from. Tasty!