Unusual Sandwiches

[gnarlygninja]

Between disposing of the oil and having to clean every surface in the kitchen, because oil droplets will somehow reach places they shouldn't be able to, frying is a tremendous pain in the ass and I can't blame you for not bothering with it. I've also got some sensory issues with the feeling of gunk on my fingers, which even using a wet and dry hand doesn't completely avoid, so I don't think I've deep fried anything in....I don't really remember how long. I think about a decade ago I had a friend who argued that you can't make katsu curry without a meat tenderizer that I had to prove wrong.
That sandwich sounds great, and as a person who gives up meat for the entirety of Lent instead of just on Fridays I appreciate the variety!

 

[Dannyalcatraz]

I’m thinking I might try breading & baking some artichoke hearts to take a stab at that sandwich.

Because it absolutely was good!

While Mom & I love veggies, and I can do without meat for arbitrarily long periods of time, I don’t think I could go vegetarian for the entirety of Lent.

I’m the main cook for the family, and Dad eats veggies grudgingly. With me having to make sure HE’S happy, I’d be in the kitchen cooking, seasoning and, of course, tasting.

But beyond that, a lot of Creole vegetable recipes include some meat.

 

[R_J_K75]

Between disposing of the oil and having to clean every surface in the kitchen, because oil droplets will somehow reach places they shouldn't be able to,

My mother bought me a toaster about 20 years ago. The outside surface was made of rubber; I found that odd in and of itself. A few years later I was cleaning my kitchen and went to empty the crumb tray and the rubber had a thick layer of grease on it. I threw it out.

Regarding disposing of grease, I used to use a half gallon milk carton, or an old coffee can but since neither come packaged like that anymore it's no longer an option. I haven't shallow or deep fried anything in years.

I've also got some sensory issues with the feeling of gunk on my fingers,

Good pair of tongs keeps from getting your hands dirty.

 

[gnarlygninja]

Tongs are great until I try to use them on anything small or delicate, then I just find they get in the way. I've tried using kitchen tweezers and chopsticks (both cooking and regular) but I'm not dexterous enough to avoid the same complication. In the end I just use gloves or suffer through it.

 

[Dannyalcatraz]

Tonight’s dinner started with buttered sourdough, upon which I had placed some Black Forest ham and some onion cheddar.

I ran that- open faced- the toaster oven for a few minutes. Just enough time to begin melting the cheese, lightly crisp the bread, and warm the ham.

I then added some spicy brown mustard and some bahn mi style pickled carrots & daikon I get from a vendor* at the farmers’ market. I closed it, cut it and began eating.

This was tasty & interesting. The sweet vinegar used in the bahn mi mix worked well with the salty ham and the onion cheddar. It actually reminded me of some crepes I’ve had in the past. Overall, a good sandwich.

But I should have toasted everything a bit longer. That would have developed the flavor a bit more, especially that of the bread.







* the same one I get my kimchi, pickled red onions, and marinated red cabbage.

 

[Dannyalcatraz]

Tonight’s late night snack: Pepperidge Farm’s split-top hotdog bun, toasted, with butter & smoked Gruyere cheese melted inside.