Good-Ass Sandwich

[wombat]

Actually, wombala, I could see a salad where sliced beet-pickled eggs and ketchup-chips were interesting co-garnishes.

Sort of a meta-take on a chef's salad with some grilled chopped chicken instead of ham. Relatively bitter greens, some radish, some carrot, some cheese.

Nice bitey balsamic vingy thingie on top. Chips as the stand-in for the crouton.

Sorta an uber-version of the early MacDonalds attempts at having a salad on the menu.

Thanks. Now I think I'll have to fast for the whole day.

[CortJstr]

Oh god, beet-pickled eggs are the absolute worst part about Easter. My mom made them every year and always put them in the same container with the same non-air-tight lid so after a day everything in the fridge tasted like beet-pickled eggs. This was even worse than the traditional sauerkraut dinner on New Year's day because that stank only lasted for one day. Beet-pickled eggs are around for at least a week. So nasty.

[jay-ell]

Pedro used to call "salt and vinegar" flavored chips, "douche chips."

I am completely addicted to the Parmesan and Garlic kettle chips from Target.

That is all.

[jaydub]

When pickling eggs, do you hardboil them first, or does the pickling process make a raw egg firm and edible?

[littlefallsmets]

You hardboil 'em first, yes.

I don't want to imagine the kind of chemicals it would take to hardboil an egg without any heat.

Pour some of that on some turtles, you'd end up with ninjas of some kind.

[Asherdan]

I hardboil them and then peel to pickle. You can pickle them either in the refrigerator or in a solidly sealed container on the counter at room temperature. I tend to keep a jug of them out of the way in the bar fridge.

There's a sweet spot for me that starts about seven days in and extends about three more weeks. Before the first week there is not much depth to the pickling and after a month they are pretty much a reboundable biscuit.

[jaydub]

Alls you need to make curds & whey is milk and vinegar.  The curds keep longer than raw milk.  Point being, it doesn't take powerful chemicals to preserve foodstuff.  Dehydrating and denaturing the proteins, with heat, acid, base, or salt are the fundamental ideas behind pickling, fermenting, corning, jerking, etc.

[Doc]

Yeah, you can definitely use acids to basically achieve the same effect as frying an egg so I don't see why leeching a raw egg in vinegar for long enough wouldn't have the same effect.
I don't know if you'd want the egg afterwards though.

[jaydub]

I barely like them cooked - so yeah, I'm in agreement.

_{Anyone mentioning balut gets smacked.}

[side_show]

cute, vaguely related side story:

I was over at my friend's house and her little boy and my dog where having fun, as my friend and I stepped inside the house.  Then the boy and dog joined us and the boy had something gooey on his hands, which he held out to my dog, and the dog sort of cringed.  There was sulfurous odor.  "What's on your hands?" my friend asks her son.  "The Easter Bunny!" he replies.  "What" she asks "What's on your hands?"  "The Easter Bunny!"  Me:  "Eggs?  Did you find eggs that fell from a nest?"  "Yeah!"  he says with a laugh.  This was followed by an intense session of hand washing by mom and child.  The boy comes out of the room, and I say "I bet you never though the Easter bunny would leave you fart-scented eggs!" (which he finds hilarious).

[jay-ell]

Made good-ass sandwiches tonight. A variation on the BLT -- here's how to build it, from the top down:

Sliced bread of choice, toasted (I used honey wheat)
Fresh spinach
salt and pepper to taste
Tomato, marinated for 30 minutes in a mixture of olive oil, dried basil, and dried parsley (I ate mine without)
Hot crispy bacon
fresh mozzarella, sliced
Sliced bread of choice, toasted

What I should have done is put the mozzarella on and stuck it back in the oven for 90 seconds after the initial toasting; my sandwich lacked the all-important meltiness factor. But it was still a good-ass sandwich, even without the tomato (which I'm sure is the centerpiece of the 'wich for those who can stand them).

I was inspired by the cover recipe on August 2007's Bon Appetit, which I discovered recently when I unboxed my collection of back issues and shelved them in my dining room. The original recipe requires some ingredients that are hard to find, not in the budget, or both, so I made this "poor man's" version and it turned out fantastic.

A+, would cook again.

[Carlos del Vaca]

I was inspired by the cover recipe on August 2007's Bon Appetit, which I discovered recently when I unboxed my collection of back issues and shelved them in my dining room. The original recipe requires some ingredients that are hard to find, not in the budget, or both, so I made this "poor man's" version and it turned out fantastic.

They can be a bit over the top at times with the budget.  I actually made this good-ass sandwich, but with both the ham and the cheese going for $14/pound and up, it damn well better be.  I also made this one, in which you put $14/pound imported Spanish cheese on HOT DOGS (I think it was from the same hunk of cheese as the serrano ham sandwiches).

[TripperDay]

How long are sun-dried tomatoes good for? I've had some for almost a year (opened and refrigerated) and I'm thinking about a meatloaf and sun dried tomato sandwich with extra meatloaf glaze for moisture and sandwich condiment.

[wombat]

This is your place to go for all such questions:
http://www.stilltasty.com/

They are a bit discouraging on your particular issue, I am afraid.

[Nabubrush]

This is your place to go for all such questions:
http://www.stilltasty.com/

They are a bit discouraging on your particular issue, I am afraid.

If that isn't worth a can, well . . .

Well, too bad, cause it's getting a can all the same.