Top Sandwiches in the World
- Thread starter Enigma Bear
- Start date
On Tue, 22 Mar 2011 23:09:04 -0700 (PDT), projectile vomit chick
wrote:
That reminds me of cheap liver sausage on white bread loaded with mayo
and lettuce. I love them. Scott Peterson is my favorite. I've tried
many expensive liver sausage brands and I don't like them anywhere
near as much.
Lou
wrote:
That reminds me of cheap liver sausage on white bread loaded with mayo
and lettuce. I love them. Scott Peterson is my favorite. I've tried
many expensive liver sausage brands and I don't like them anywhere
near as much.
Lou
On Sat, 26 Mar 2011 07:08:17 -0700, [email protected] wrote:
Do you subscribe to audible.com too?
--
Today's mighty oak is just yesterday's nut that held its ground.
Do you subscribe to audible.com too?
--
Today's mighty oak is just yesterday's nut that held its ground.
On Sat, 26 Mar 2011 09:53:38 -0700, sf wrote:
No
koko
--
Food is our common ground, a universal experience
James Beard
www.kokoscornerblog.com
Natural Watkins Spices
www.apinchofspices.com
No
koko
--
Food is our common ground, a universal experience
James Beard
www.kokoscornerblog.com
Natural Watkins Spices
www.apinchofspices.com
Re: [email protected]
Lou Decruss wrote:
Cotija is delicious stuff. Have you ever made Mexican/New Mexican street
corn? Steamed, grilled with chipotle mayo, then rolled in cotija. Awesome
stuff.
For that sandwich I'd suggest strips of roasted and peeled poblanos.
MartyB
Lou Decruss wrote:
Cotija is delicious stuff. Have you ever made Mexican/New Mexican street
corn? Steamed, grilled with chipotle mayo, then rolled in cotija. Awesome
stuff.
For that sandwich I'd suggest strips of roasted and peeled poblanos.
MartyB
Nunya Bidnits wrote:
Yes but all that is perpendicular to the appeal of the basic, Southern
California chorizo torta: grilled chorizo, onions and peppers; salsa; a
light schmear of frijoles refritos; sour cream; and avocado on a
bolillo roll.
This is what life is all about.
Steve
Yes but all that is perpendicular to the appeal of the basic, Southern
California chorizo torta: grilled chorizo, onions and peppers; salsa; a
light schmear of frijoles refritos; sour cream; and avocado on a
bolillo roll.
This is what life is all about.
Steve
In article ,
Sqwertz wrote:
You got me curious. Here's what my dictionary says about the origin of
the word:
ORIGIN mid 16th cent.: short for turkey cock or turkey hen, originally
applied to the guinea fowl (which was imported through Turkey), and then
erroneously to the American bird.
--
Dan Abel
Petaluma, California USA
[email protected]
Sqwertz wrote:
You got me curious. Here's what my dictionary says about the origin of
the word:
ORIGIN mid 16th cent.: short for turkey cock or turkey hen, originally
applied to the guinea fowl (which was imported through Turkey), and then
erroneously to the American bird.
--
Dan Abel
Petaluma, California USA
[email protected]
toshiba777
New member
In article , [email protected]t
says...
OK, at the risk of sounding pedestrian, I will tell you what I made the
other night...
My daughters birthday and we asked her (as is the custom here) what she
wanted to eat. Lobster, Steak, Duck? To my surprise she said, "Dad, I
want you to make me some awesome Turkey Clubs (these are not really
clubs, more or less open melts, but that's what she calls them).
So, we went out and got a "loaf" of Turkish bread. It's kind of like a
pizza crust, only the thick part around the edge comes near the center
where it gets real thin, maybe a quarter inch. We also bought a bunch of
fresh veggies at the Turkish Market.
I cut the "loaf" into six pizza slice shaped chunks and proceeded to
split each piece from the point in the center right out to the edge of
the crust so I had two pizza shaped very thin pieces of bread. I heated
up some real butter and placed the pieces bread side down into the hot
butter and held them down for a minute so they would crisp up nice then
I flipped the pieces so the outside crust side was in the butter.
Next I slathered a thin coat of mayo on the crispy side, now facing up
and followed with a sprinkle of saut?ed mushrooms, a few thin slices of
tomato, and a layer of cheese. Next I lay in a bunch of roasted turkey
breast, a very small sprinkle of diced mild pepper and more cheese...
By the time I am done piling up the stuff, It's just time to take it off
the frying pan and into the broiler for about a minute until the edge of
the cheese just turns brown..
These were served open with a tub of turkey gravy on the side. My
daughter calls them clubs because she puts them together like a closed
sandwich.
I make them one at a time and you have to have everything ready. When I
put the sandwich from the pan to the oven, that's when I throw butter in
the pan, and put down another two pieces of bread for the next one.
Throw on the cheese, and take the finished one out of the oven, continue
with the sandwich in the pan...
I know, nothing special.. But my kid loves 'em, that's good enough for
me
says...
OK, at the risk of sounding pedestrian, I will tell you what I made the
other night...
My daughters birthday and we asked her (as is the custom here) what she
wanted to eat. Lobster, Steak, Duck? To my surprise she said, "Dad, I
want you to make me some awesome Turkey Clubs (these are not really
clubs, more or less open melts, but that's what she calls them).
So, we went out and got a "loaf" of Turkish bread. It's kind of like a
pizza crust, only the thick part around the edge comes near the center
where it gets real thin, maybe a quarter inch. We also bought a bunch of
fresh veggies at the Turkish Market.
I cut the "loaf" into six pizza slice shaped chunks and proceeded to
split each piece from the point in the center right out to the edge of
the crust so I had two pizza shaped very thin pieces of bread. I heated
up some real butter and placed the pieces bread side down into the hot
butter and held them down for a minute so they would crisp up nice then
I flipped the pieces so the outside crust side was in the butter.
Next I slathered a thin coat of mayo on the crispy side, now facing up
and followed with a sprinkle of saut?ed mushrooms, a few thin slices of
tomato, and a layer of cheese. Next I lay in a bunch of roasted turkey
breast, a very small sprinkle of diced mild pepper and more cheese...
By the time I am done piling up the stuff, It's just time to take it off
the frying pan and into the broiler for about a minute until the edge of
the cheese just turns brown..
These were served open with a tub of turkey gravy on the side. My
daughter calls them clubs because she puts them together like a closed
sandwich.
I make them one at a time and you have to have everything ready. When I
put the sandwich from the pan to the oven, that's when I throw butter in
the pan, and put down another two pieces of bread for the next one.
Throw on the cheese, and take the finished one out of the oven, continue
with the sandwich in the pan...
I know, nothing special.. But my kid loves 'em, that's good enough for
me
On Sun, 27 Mar 2011 15:07:03 -0700, Dan Abel wrote:
And of course you have no varifiable citation.
http://en.wikipedia.org/wiki/Turkey_(bird)
And of course you have no varifiable citation.
http://en.wikipedia.org/wiki/Turkey_(bird)