The OFFICIAL Unofficial Achewood Message Board
Trivial Pursuits => Sports & Leisure => Topic started by: Arachno-capitalist on May 27, 2008, 05:51:57 am
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While i was out living on my own in NC i found i can get creative when im grocery shopping and i loved it, plus it was cheaper than microwavable stuff i normally eat at home (except for ramen, that stuff is unbeatable. Pennies for a tasty meal).
Now im home and im gonna hit the store for some sammich fixins.
Any recommendations for meat/cheese/other combos that go beyond the classics?
P.S. Speaking of Ramen, any special fave recipes? I love experimenting with ramen, all adding chicken and onion and peppers, vegies, and seasonings that aint in the packet.
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the "small times fave": bologna, kraft singles, potato chips on white bread
a good play on an italian sub: capicolla, prosciutto, provolone, toasted in a soft bun, then add arugula and roma tomato
the "whaaaa?": gardenburger, bacon, mayo, romaine, beefsteak on whole wheat - sofa king great
a club sandwich is easy and delicious: turkey, bacon, lettuce, tomato, mayo on white. double-decker.
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If Wigu is to be believed then Taco shell + hot dog + Mac & Cheese = mouthgasm
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i think wigu knows what he's talkin about.
also, to make your sandwich like three more kinds of awesome, lightly apply salt & pepper after spreading your condiment of choice on one slice of bread
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also, to make your sandwich like three more kinds of awesome, lightly apply salt & pepper after spreading your condiment of choice on one slice of bread
IT never occurred to me to experiment with various spices in the sauce. tired some curry powder in my sammich today, good results.
Also, Muenster gets an A+ from this guy.
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Curry powder is the reason that chicken salad sandwiches were invented.
My favorite sub is still roast beef, turkey, muenster, american, russian dressing, and LTM. I know american cheese is terrible but the sandwich just doesn't work without it.
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I just had Muenster recently. That stuff is awesome.
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I once thought I was going to open a restaurant of only out-of-the ordinary sandwiches as I strongly dislike processed lunch meats, but nixed the idea. Here's a few of my trademark recipes, all are for one sandwich at a time:
Egg based:
What's Gotten India - whisk together 2-3 large eggs, a handful's worth of diced precooked garlic sausage, an amount of diced cubes of cream cheese equal in sized and amount to the sausage, curry, cayenne, and salt and pepper to taste. Pour , ensuring the sausage and cheese are evenly distributed. Flip when the bottom side is solid through to the middle, careful to keep it all in one piece. Cook until egg is done through. Serve on bread of your choice - Nan is a fun option.
Crab Francaise - whisk together 2-3 eggs with a handful of crab or imitation crab, herbs provincial, garlic powder, salt and pepper. In a small (6 inch) oiled iron castiron skillet heated to medium high, saute a handful of diced onions until lightly browned, lower heat to medium, add egg mixture cook until base is solid through to centre, flip, sprinkle with grated cheddar or cheese of your choice, cover. When cheese is melted and egg is cooked through, serve on toasted bread with mayonnaise, lettuce and tomato.
giraffe based:
Crab salad: Mash crab or imitation crab with mayonnaise, salt and pepper with a dash of garlic powder and enjoy on bread of your choice. Another variation of this is to add some grated parmigiana, mix, spread on crusty bread and toast in a toaster oven until heated through and enjoy open faced.
Tuna melt: mash tuna with mayonnaise, salt and pepper, spread on bread of your choice, top with thinly sliced tomato slices and the cheese of your choice. Toast until melted and heated through and enjoy open faced.
West Coast: (for this one to work, you've got to have a piece of precooked, boneless salmon steak. I don't recommend canned, so I consider this one seasonal - we have a great period at the end of spring when salmon is very cheap, so this is a great way to use up leftovers from the previous nights bbq'd whole salmon!) by layer 1) Base - hearty slice of bread that can hold up to a thick sandwich, lightly spread with mayonnaise. 2) Cooked salmon. 3) sliced Tomato 4) Thinly sliced avocado 5) 2-3 precooked large peeled shrimp sliced in half lengthwise. 6) Lettuce. 7) Hearty-bread lightly spread with mayonnaise. This one requires tooth picks to hold it together and careful cutting to keep it on one piece when halving it.
Meat based:
What am I.... Add 3-4 slices of bacon to an unoiled iron cast on medium (the oil from the bacon is all you need). Cook bacon until cooked but not crispy. Remove bacon, cut it into bite small pieces, set aside leave grease in skillet. Add handful of onion, saute in bacon grease, add diced raw liver, cook on medium. Return bacon when liver is almost cooked. Drain if necessary, but liver will probably soak up most bacon grease. When liver is done, add a small amount of bbq sauce, mix spoon on to a hoagie. enjoy.
Oh... sorry, I have lots more, but I gotta run.
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My favorite sandwich ever, the Croque Monsieur:
2 slices Jewish rye
2 slices baby swiss
1/4 lb. shaved honey ham
Preheat a frying pan over medium heat. Spread butter on one slice of bread and place it butter-side-down in the pan. Layer cheese and ham. Butter second slice of bread and place butter-side-up on top of the sandwich. When cheese is melted, flip. Cut in half and serve with chips.
Also delicious with dijon mustard, if you're into that sort of thing.
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You know what else is good? Smells' post reminded me of how much I love a poached egg with Canadian bacon on a toasted English muffin and a little hollandaise sauce. It's something you might make for Company, though. Like if you need a nice brunch for a special lady. It's a bit much for one person, with the poaching and the sauce and the frying of the bacon.
Hollandaise sauce (http://www.epicurious.com/recipes/food/views/BASIC-HOLLANDAISE-SAUCE-101868) is fairly easy to make at home, BTW. Make it first and keep it warm by placing it in a ceramic bowl over warm water. Do not attempt to microwave hollandaise sauce if it gets cold. Never mind how I know this.
The recipe I linked to is the best one I could find online, but there may be a variation in Mark Bittman's How to Cook Everything that involves a blender. I seem to remember making hollandaise in my blender one time, and it being quite good. Also, I put dill weed in mine. Dill + Eggs = Yummah.
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My favorite sandwich ever, the Croque Monsieur:
2 slices Jewish rye
2 slices baby swiss
1/4 lb. shaved honey ham
Also delicious with dijon mustard, if you're into that sort of thing.
I officially hate every part of this sandwich. If you served it with a pickle and cole slaw you'd have some kind of lunch plate of doom.
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Curry powder is the reason that chicken salad sandwiches were invented.
My favorite sub is still roast beef, turkey, muenster, american, russian dressing, and LTM. I know american cheese is terrible but the sandwich just doesn't work without it.
S.I.L.F.
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S.I.L.F.
And I forgot to mention to park it in the broiler for just a bit to melt the cheese.
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My favorite sandwich ever, the Croque Monsieur:
2 slices Jewish rye
2 slices baby swiss
1/4 lb. shaved honey ham
Preheat a frying pan over medium heat. Spread butter on one slice of bread and place it butter-side-down in the pan. Layer cheese and ham. Butter second slice of bread and place butter-side-up on top of the sandwich. When cheese is melted, flip. Cut in half and serve with chips.
Also delicious with dijon mustard, if you're into that sort of thing.
I do a Circumstances version that uses wheat bread or a kaiser roll, Kraft singles and chipped chopped ham. Pile the meat and cheese onto the bread and microwave for 40 seconds. Serve with a cold pickle spear. It's what I feed myself if I know the lady is not joining me for dinner.
Another fave: Pastrami, dipped in hot mustard and wrapped around a soft hot pretzel. I could eat ten of those a day.
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Here is my only important sandwich knowledge: When making grilled cheese, don't melt the butter in the pan. Instead, soften it (leave it out at room temp for a while, or microwave very gently) and spread it on the bread itself. Then put the buttered-outside sandwich in a hot pan.
I know, it sounds like a little more trouble, but DO IT. It is a million times better.
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Tomorrow: Quiche.
I want to work in some Jarlsberg and other different cheeses in a sausage, mushroom quiche. Maybe some veggies.
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Here is my only important sandwich knowledge: When making grilled cheese, don't melt the butter in the pan. Instead, soften it (leave it out at room temp for a while, or microwave very gently) and spread it on the bread itself. Then put the buttered-outside sandwich in a hot pan.
I know, it sounds like a little more trouble, but DO IT. It is a million times better.
Honestly, I didn't know there was any other way to make a grilled cheese. That's how I was taught to do it. It's amazing how well it works.
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Well, you are a lucky man. Because for decades, I did it by melting butter in the pan and then putting the plain-bread sandwich in the pan. It is amazing how much less well that works.
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My favorite sandwich ever, the Croque Monsieur:
Add a fried egg under the top slice and it becomes a Croque Madame. Fantastic.
a poached egg with Canadian bacon on a toasted English muffin and a little hollandaise sauce
This is exactly Eggs Benedict.
Regarding grilled cheese technique: I grew up buttering the bread, and recently tried melting in the pan. Try the composite method, using both. Butterier, crispier, and tastier.
I've also got an amazing pressed italian sandwich recipe I used to make and sell. I'll try and find it to post.
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I got way tired of doing grilled cheese the real way. Eventually I just buttered the bread, put it in the toaster, then put the cheese in and nuked it.
Nooooo!
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I got way tired of doing grilled cheese the real way. Eventually I just buttered the bread, put it in the toaster, then put the cheese in and nuked it.
That...actually sounds like *more* work.
This is how my dad thought grilled cheese was supposed to be made when I was a kid. He wondered why I wouldn't eat his cooking when Mom was working.
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My dad used to make me watch Unsolved Mysteries when I was real young and my mom was at night school. That was worse.
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Oh man - even the theme song from that show scared me as a kid. What is it with dad's and not knowing something is inappropriate. I remember back in the early days of VHS, my dad rented Alien Nation for him and I to watch one night. I was so confused about armpit sex. So confused, and too embarrassed to ask.
My dad fried eggs, made popcorn and barbecued (poorly). My mother was a terrible, terrible cook. She used to peel, boil and mash potatoes with only nutmeg - no milk or butter or salt or pepper add, and call it mashed potatoes. She would commonly serves this with microwaved frozen broccoli or frozen carrots or the frozen mix of beans, carrot cubes and corn (also with nothing on these veggies) and this would be served with a piece of "steak" or "pork chop" my dad had BBQ's to the point where no moisture remained, with burnt edges and such. To top it all off, for ambiance, they usually fought the entire meal. It was like one of those comedy shows you see with the typically dysfunctional family? Only, I had to be in it, while pretending it wasn't really happening and quietly gagging down the grossest crap imaginable. It's no wonder I packed so much weight on when I moved out. I figured out there was actually ways to make things taste nice! With seasoning, and fresh ingredients!
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Here is my only important sandwich knowledge: When making grilled cheese, don't melt the butter in the pan. Instead, soften it (leave it out at room temp for a while, or microwave very gently) and spread it on the bread itself. Then put the buttered-outside sandwich in a hot pan.
I know, it sounds like a little more trouble, but DO IT. It is a million times better.
THIS.
I am very, very drunk, but this. Even I was taught this from a young age. The butter on the outside, the cheese on the inside, delicousness results.
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I've never actually made a grilled cheese, but if I did I'm sure this wouldn't have occurred to me. But then for me butter is one of those obscure ingredients that's used so infrequently that it's probably gone bad since the last time I needed it.
See also: milk.
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Havarti is the awesomest of cheeses. It melts so deliciously! I enjoy it most served over chili, but that makes for a very messy sandwich.
In general I will enjoy the hell out of any sandwich that's been put under a broiler. I almost can't conceive of making a sandwich that doesn't involve the toaster oven. One of my current favorites goes like this:
Lower half of kaiser roll (with sesame seeds, toasted on inside) + mayo + pepper + sliced turkey + roast beef + A-1 sauce + top half of roll, toasted again. I serve (me) with some extra A-1 for dipping.
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The sammich of my childhood:
Toasted bread, prepared tuna salad spread on
Layer on american cheese, onion slice, tomato slice
Add a strip of bacon, cut into 2 inch pieces
BROIL in the oven til the bacon is crisp and the cheese is melted
serve open faced and hot
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Havarti is the awesomest of cheeses. It melts so deliciously! I enjoy it most served over chili, but that makes for a very messy sandwich.
In general I will enjoy the hell out of any sandwich that's been put under a broiler. I almost can't conceive of making a sandwich that doesn't involve the toaster oven. One of my current favorites goes like this:
Lower half of kaiser roll (with sesame seeds, toasted on inside) + mayo + pepper + sliced turkey + roast beef + A-1 sauce + top half of roll, toasted again. I serve (me) with some extra A-1 for dipping.
How about a Chili dog with Havarti melting into the hot chili?
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a post-thanksgiving favorite: the "hot tom"
either shred leftover thanksgiving dinner rolls or lay a piece of wheat bread on the plate
crumble stuffing over bread (yeah i know but my family fu*king LOVES stuffing)
shred turkey over stuffing
pour gravy over turkey
heat
eat with fork
nap again