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Posted to rec.food.cooking
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Assembly order of BLT sandwich?
"Kalmia" > wrote in message
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> On Tuesday, October 21, 2014 10:40:05 AM UTC-4, l not -l wrote:
>> On 20-Oct-2014, tert in seattle > wrote:
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>>
>>
>> > Travis McGee wrote:
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>> > > On 10/21/2014 12:19 AM, wrote:
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>> > >> The Five Guys thread included a discussion of what, if anything,
>> > >> goes
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>> > >> between the patty and the bottom of the bun. And suddenly I
>> > >> worried --
>>
>> > >> not that I ever put anything between the patty and the bottom of
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>> > >> the hamburger bun -- but that when making BLTs I had been spreading
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>> > >> the mayonnaise on the bottom slice of toast. Could this have been a
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>> > >> fatal error all along?
>>
>> > >>
>>
>> > >> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato,
>> > >> bacon,
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>> > >> lettuce, mayo? Is mayo needed to seal in the juices from the tomato?
>>
>> > >> What about the problem of non-uniform mayo adherence to the lettuce?
>>
>> > >>
>>
>> > >> These sorts of questions wake me up in the middle of the night. But
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>> > >> then there is no answer, so I lie awake until I collapse from
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>> > >> exhaustion.
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>> > >>
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>> > >
>>
>> > > These are important questions, and you show great courage bringing
>> > > them
>>
>> > > up. And, of course, rec.food.cooking is exactly the place where
>> > > weighty
>>
>> > > topics such as these need to be debated. You won't find another forum
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>> > > more dedicated to serious discussions of the great dilemmas of these
>>
>> > > troubled times.
>>
>> >
>>
>> > also ... do you align your strips of bacon in parallel, or do you
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>> > cross-hatch them? or option C, none of the above?
>>
>>
>>
>> I weave them together; remember making potholders as a kid, how you'd
>> weave
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>> the loops. I do that with strips of bacon, then fry the rectangle of
>> bacon.
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>> When done there is a nearly solid "mat" of bacon that sits neatly, and
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>> firmly, on the sandwich.
>
> Wow - how long does THAT take. I can't stand to even make a lattice top
> pie.
well, first you have to smoke your own bacon . . .
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