merryb wrote:
> Sheldon wrote:
>
>> OmManiPadmeOmelet wrote:
>>
>>> Ever added Avocado?
>>>
>> I guess if you need a little extra lubrication... my perfect sandwich
>> is a tripledecker, me and two big busted babes a slippin' and a
>> sliddin'! <g>
>>
>> Sheldon
>>
> You forgot to mention your little gherkin...
>

Probably a cornichon in his case.

JD

One time on Usenet, said:

> There are so many types of sandwich and so many personal tastes, I don't
> think there *is* a perfect sandwich any more than there is a perfect
> soup or dessert or drink.

<snip>

I had a similar thought -- nicely put, Gloria.

> Too many options even though I don't fault you for trying to start an
> interesting thread.

Yes, "A" for effort... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

OmManiPadmeOmelet wrote:
> In article >,
> Tara > wrote:
>
> > The perfect sandwich is a BLT on white toast with mayonnaise -- hot,
> > cold, crispy, chewy, creamy, sweet, salty, acidic, fresh, cured. It's
> > perfect.
> >
> > Tara
>
> Hm, another vote for the BLT. <G>

And here. It's one of those happy combinations that is hard to go
wrong.

But I haven't had a great Philly Cheese or Reuben yet.
Suggestions on where to go? (I'm in the Pacific Northwest.)

A good and convenient combination for a sandwich I haven't seen
mentioned here is canned fish (sardines, herring, etc. smoked or in
tomato sauce) and raw onion, with a touch of soy sauce. And good and
cheap sandwiches (about $1.50-$2.00) made from french rolls, pate ,
chicken or beef slices and pickled cabbages can be had from Asian
(particularly Vietnamese) delis.

--
Ht

Bob Terwilliger wrote:

> Many of the Michelin chefs keep it very simple. They'd make a BLT,
> but use PERFECT bread, PERFECT bacon, PERFECT lettuce, PERFECT
> tomato, and PERFECT mayonnaise.

And what about Perfect Bologna between two slices of Perfect Focaccia (from
liguria)?
--
Vilco
Think pink, drink rose'

OmManiPadmeOmelet wrote:
> In article .com>,
> "Sheldon" > wrote:
>
> > merryb wrote:
> > > Sheldon wrote:
> > > > OmManiPadmeOmelet wrote:
> > > > >
> > > > > Ever added Avocado?
> > > >
> > > >
> > > > I guess if you need a little extra lubrication... my perfect sandwich
> > > > is a tripledecker, me and two big busted babes a slippin' and a
> > > > sliddin'! <g>
> > > >
> > > > Sheldon
> > > You forgot to mention your little gherkin...
> >
> > All the gals love tongue sandwich... I see my linguistic talents
> > precede me! hehe
>
> Cunning linguist eh?
>
> Tuna sandwich anyone?
>
> <cough>
> --
> Peace, Om
>
Naughty girl! Nothing but tuna noodle casserole for you for a week...
And NO garlic for flavoring!

...fred

A good Italian Sub

Reuben

Tomato,lettuce & mayo on bread. ( home-grown tomatoes )
Same base with either bacon, or tuna added.

Ham n' Swiss on rye

A Philly cheesesteak ( without the cheese )

Grilled Ham n' Cheese on white.

Hot Pastrami

......I'm starting to salivate.

Lets take a moment to mourn the passing of;
a. real tomatoes
b. affordable deli meats.
c. good ham ( without water )

<rj>

In article om>,
"kuvasz guy" > wrote:

> OmManiPadmeOmelet wrote:
> > In article .com>,
> > "Sheldon" > wrote:
> >
> > > merryb wrote:
> > > > Sheldon wrote:
> > > > > OmManiPadmeOmelet wrote:
> > > > > >
> > > > > > Ever added Avocado?
> > > > >
> > > > >
> > > > > I guess if you need a little extra lubrication... my perfect sandwich
> > > > > is a tripledecker, me and two big busted babes a slippin' and a
> > > > > sliddin'! <g>
> > > > >
> > > > > Sheldon
> > > > You forgot to mention your little gherkin...
> > >
> > > All the gals love tongue sandwich... I see my linguistic talents
> > > precede me! hehe
> >
> > Cunning linguist eh?
> >
> > Tuna sandwich anyone?
> >
> > <cough>
> >
> Naughty girl! Nothing but tuna noodle casserole for you for a week...
> And NO garlic for flavoring!
>
> ..fred

Ooh baby..... <lol>
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Leroy wrote:

> Well, it seems that I am being mistaken for a troll in my previous post, so
> I have reposted.
>
> I am interested in what top chefs would create if you really restricted them
> to something as basic as a sandwich. Just how creative could they be. If
> you were a Michelin star chef, what would you create?

I would invent the BLT.

Actually I think those *top* chefs, if left to their
own devices would create an abomination with just about
everything I don't like in it. For example - truffles,
arugula, oysters, roquefort cheese, and horseradish.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 24 Oct 2006 13:55:23 -0400, Kate Connally >
wrote:


>I would invent the BLT.
>
>Actually I think those *top* chefs, if left to their
>own devices would create an abomination with just about
>everything I don't like in it. For example - truffles,
>arugula, oysters, roquefort cheese, and horseradish.
>
>Kate

I did a variation on a BLT this summer, when I had really good ripe
tomatoes. It was something I had seen in some cookbook, and I
thought, why not? It was substituting basil for the lettuce.

Actually I didn't substitute basil entirely for the lettuce, just
added a few basil leaves on top of the tomatoes. It was very, very
good.

Another variation, maybe from the same cookbook, was to use pancetta
for the bacon. Haven't tried that yet.

Christine

Leroy wrote:
>
> I am interested in what top chefs would create if you really restricted them
> to something as basic as a sandwich. Just how creative could they be. If
> you were a Michelin star chef, what would you create?

First create good bread, with good bread the filling needn't be
elaborate at all... no more than one or two ingredients... less is
more.

Real challa filled with fresh farmer cheese and a good slatherring of
Schaller's best... mmm...

Fresh NYC bialy filled with chopped herring.

Crisp onion roll filled with fried kosher salami and egg.

Fresh NYC bagel filled with smoked whitefish salad.

Chocolate snap cookies filled with coffee ice cream.

On 24 Oct 2006 11:20:45 -0700, "Sheldon" > wrote:



>Fresh NYC bagel filled with smoked whitefish salad.

This reminds me of a sandwich of sorts that I had several years ago. A
friend introduced me to this sandwich (if you can call it that): he
was from NYC originally.

It involved a fresh bagel spread with cream cheese, and then topped
with really ripe tomatoes and then a layer of red onions. It was
served open faced. Very, very good!

Christine

Christine Dabney wrote:
> On 24 Oct 2006 11:20:45 -0700, "Sheldon" > wrote:
>
>
>
> >Fresh NYC bagel filled with smoked whitefish salad.
>
> This reminds me of a sandwich of sorts that I had several years ago. A
> friend introduced me to this sandwich (if you can call it that): he
> was from NYC originally.
>
> It involved a fresh bagel spread with cream cheese, and then topped
> with really ripe tomatoes and then a layer of red onions. It was
> served open faced. Very, very good!
>
> Christine

My all time favorite sandwich is one that I've heard called a "jewish
sloppy joe", 3 types of meat (usually ham, turkey, and roast beef),
swiss cheese, russian dressing, and cole slaw on rye bread. I've also
seen it called a "big mouth". This might be a northern New Jersey
thing...

...fred

yum!

kuvasz guy said...

>
> Christine Dabney wrote:
>> On 24 Oct 2006 11:20:45 -0700, "Sheldon" > wrote:
>>
>>
>>
>> >Fresh NYC bagel filled with smoked whitefish salad.
>>
>> This reminds me of a sandwich of sorts that I had several years ago. A
>> friend introduced me to this sandwich (if you can call it that): he
>> was from NYC originally.
>>
>> It involved a fresh bagel spread with cream cheese, and then topped
>> with really ripe tomatoes and then a layer of red onions. It was
>> served open faced. Very, very good!
>>
>> Christine
>
> My all time favorite sandwich is one that I've heard called a "jewish
> sloppy joe", 3 types of meat (usually ham, turkey, and roast beef),
> swiss cheese, russian dressing, and cole slaw on rye bread. I've also
> seen it called a "big mouth". This might be a northern New Jersey
> thing...
>
> ..fred
>
> yum!


You Jersey folks will put anything on anything! Swamp Cuisine!!!

Aside from Philly cheesesteaks, in and around the Philly area, the
perfect sandwich is the soft pretzel with yellow mustard.

Andy

kuvasz guy wrote:
>
> My all time favorite sandwich is one that I've heard called a "jewish
> sloppy joe", 3 types of meat (usually ham, turkey, and roast beef),

Jewish ham... pickled tongue in cheek I presume.

Andy wrote:
> kuvasz guy said...
>
> >
> > Christine Dabney wrote:
> >> On 24 Oct 2006 11:20:45 -0700, "Sheldon" > wrote:
> >>
> >>
> >>
> >> >Fresh NYC bagel filled with smoked whitefish salad.
> >>
> >> This reminds me of a sandwich of sorts that I had several years ago. A
> >> friend introduced me to this sandwich (if you can call it that): he
> >> was from NYC originally.
> >>
> >> It involved a fresh bagel spread with cream cheese, and then topped
> >> with really ripe tomatoes and then a layer of red onions. It was
> >> served open faced. Very, very good!
> >>
> >> Christine
> >
> > My all time favorite sandwich is one that I've heard called a "jewish
> > sloppy joe", 3 types of meat (usually ham, turkey, and roast beef),
> > swiss cheese, russian dressing, and cole slaw on rye bread. I've also
> > seen it called a "big mouth". This might be a northern New Jersey
> > thing...
> >
> > ..fred
> >
> > yum!
>
>
> You Jersey folks will put anything on anything! Swamp Cuisine!!!
>
> Aside from Philly cheesesteaks, in and around the Philly area, the
> perfect sandwich is the soft pretzel with yellow mustard.
>
> Andy

I'm in PA

...fred

Sheldon wrote:
> kuvasz guy wrote:
> >
> > My all time favorite sandwich is one that I've heard called a "jewish
> > sloppy joe", 3 types of meat (usually ham, turkey, and roast beef),
>
> Jewish ham... pickled tongue in cheek I presume.

I just eat them, I don't name them. To me a sloppy joe is a ground
beef/tomato sauce mix on a roll. I would have thought a jewish sloppy
joe would have corned beef and pastrami...

...fred

kuvasz guy said...

>
> Andy wrote:
>> kuvasz guy said...
>>
>> >
>> > Christine Dabney wrote:
>> >> On 24 Oct 2006 11:20:45 -0700, "Sheldon" >
>> >> wrote:
>> >>
>> >>
>> >>
>> >> >Fresh NYC bagel filled with smoked whitefish salad.
>> >>
>> >> This reminds me of a sandwich of sorts that I had several years
>> >> ago. A friend introduced me to this sandwich (if you can call it
>> >> that): he was from NYC originally.
>> >>
>> >> It involved a fresh bagel spread with cream cheese, and then
>> >> topped with really ripe tomatoes and then a layer of red onions.
>> >> It was served open faced. Very, very good!
>> >>
>> >> Christine
>> >
>> > My all time favorite sandwich is one that I've heard called a
>> > "jewish sloppy joe", 3 types of meat (usually ham, turkey, and
>> > roast beef), swiss cheese, russian dressing, and cole slaw on rye
>> > bread. I've also seen it called a "big mouth". This might be
>> > a northern New Jersey thing...
>> >
>> > ..fred
>> >
>> > yum!
>>
>>
>> You Jersey folks will put anything on anything! Swamp Cuisine!!!
>>
>> Aside from Philly cheesesteaks, in and around the Philly area, the
>> perfect sandwich is the soft pretzel with yellow mustard.
>>
>> Andy
>
> I'm in PA
>
> ..fred


Heh heh heh. But seriously, fred, tell our viewers, do you think my
assessment of the soft pretzel and yellow mustard (deeply rooted in
history and tradition) as the perfect sandwich is correct? [handing over
wad of cash]



Andy

"kuvasz guy" > wrote in message
oups.com...
>
> Andy wrote:
>> kuvasz guy said...
>>
>> >
>> > Christine Dabney wrote:
>> >> On 24 Oct 2006 11:20:45 -0700, "Sheldon" > wrote:
>> >>
>> >>
>> >>
>> >> >Fresh NYC bagel filled with smoked whitefish salad.
>> >>
>> >> This reminds me of a sandwich of sorts that I had several years ago. A
>> >> friend introduced me to this sandwich (if you can call it that): he
>> >> was from NYC originally.
>> >>
>> >> It involved a fresh bagel spread with cream cheese, and then topped
>> >> with really ripe tomatoes and then a layer of red onions. It was
>> >> served open faced. Very, very good!
>> >>
>> >> Christine
>> >
>> > My all time favorite sandwich is one that I've heard called a "jewish
>> > sloppy joe", 3 types of meat (usually ham, turkey, and roast beef),
>> > swiss cheese, russian dressing, and cole slaw on rye bread. I've also
>> > seen it called a "big mouth". This might be a northern New Jersey
>> > thing...
>> >
>> > ..fred
>> >
>> > yum!
>>
>>
>> You Jersey folks will put anything on anything! Swamp Cuisine!!!
>>
>> Aside from Philly cheesesteaks, in and around the Philly area, the
>> perfect sandwich is the soft pretzel with yellow mustard.
>>
>> Andy
>
> I'm in PA
>
> ..fred
>

if you are from PA you should be careful in badmouthing Jersey food
........Scrapple anyone ??

Christine Dabney wrote:
>
> This reminds me of a sandwich of sorts that I had several years ago. A
> friend introduced me to this sandwich (if you can call it that): he
> was from NYC originally.
>
> It involved a fresh bagel spread with cream cheese, and then topped
> with really ripe tomatoes and then a layer of red onions. It was
> served open faced. Very, very good!
>
What the heck kinda friend is that? What you got was the
accompaniments -- where's the star ingredient, the lox? -aem

On 24 Oct 2006 12:27:56 -0700, "aem" > wrote:

>
>Christine Dabney wrote:
>>
>> This reminds me of a sandwich of sorts that I had several years ago. A
>> friend introduced me to this sandwich (if you can call it that): he
>> was from NYC originally.
>>
>> It involved a fresh bagel spread with cream cheese, and then topped
>> with really ripe tomatoes and then a layer of red onions. It was
>> served open faced. Very, very good!
>>
>What the heck kinda friend is that? What you got was the
>accompaniments -- where's the star ingredient, the lox? -aem


I didn't miss the lox. This was very good all by itself, with
perfectly ripe tomatoes. Sublime, in fact.

Christine

gep said...

>
> "kuvasz guy" > wrote in message
> oups.com...
>>
>> Andy wrote:
>>> kuvasz guy said...
>>>
>>> >
>>> > Christine Dabney wrote:
>>> >> On 24 Oct 2006 11:20:45 -0700, "Sheldon" >
>>> >> wrote:
>>> >>
>>> >>
>>> >>
>>> >> >Fresh NYC bagel filled with smoked whitefish salad.
>>> >>
>>> >> This reminds me of a sandwich of sorts that I had several years
>>> >> ago. A friend introduced me to this sandwich (if you can call it
>>> >> that): he was from NYC originally.
>>> >>
>>> >> It involved a fresh bagel spread with cream cheese, and then
>>> >> topped with really ripe tomatoes and then a layer of red onions.
>>> >> It was served open faced. Very, very good!
>>> >>
>>> >> Christine
>>> >
>>> > My all time favorite sandwich is one that I've heard called a
>>> > "jewish sloppy joe", 3 types of meat (usually ham, turkey, and
>>> > roast beef), swiss cheese, russian dressing, and cole slaw on rye
>>> > bread. I've also seen it called a "big mouth". This might be
>>> > a northern New Jersey thing...
>>> >
>>> > ..fred
>>> >
>>> > yum!
>>>
>>>
>>> You Jersey folks will put anything on anything! Swamp Cuisine!!!
>>>
>>> Aside from Philly cheesesteaks, in and around the Philly area, the
>>> perfect sandwich is the soft pretzel with yellow mustard.
>>>
>>> Andy
>>
>> I'm in PA
>>
>> ..fred
>>
>
> if you are from PA you should be careful in badmouthing Jersey food
> .......Scrapple anyone ??


gep,

Now just simmer down a bit. If I lived in New Jersey, I'd STILL make fun
of the food!!!



Andy

gep wrote:
> "kuvasz guy" > wrote in message
> oups.com...
> >
> > Andy wrote:
> >> kuvasz guy said...
> >>
> >> >
> >> > Christine Dabney wrote:
> >> >> On 24 Oct 2006 11:20:45 -0700, "Sheldon" > wrote:
> >> >>
> >> >>
> >> >>
> >> >> >Fresh NYC bagel filled with smoked whitefish salad.
> >> >>
> >> >> This reminds me of a sandwich of sorts that I had several years ago. A
> >> >> friend introduced me to this sandwich (if you can call it that): he
> >> >> was from NYC originally.
> >> >>
> >> >> It involved a fresh bagel spread with cream cheese, and then topped
> >> >> with really ripe tomatoes and then a layer of red onions. It was
> >> >> served open faced. Very, very good!
> >> >>
> >> >> Christine
> >> >
> >> > My all time favorite sandwich is one that I've heard called a "jewish
> >> > sloppy joe", 3 types of meat (usually ham, turkey, and roast beef),
> >> > swiss cheese, russian dressing, and cole slaw on rye bread. I've also
> >> > seen it called a "big mouth". This might be a northern New Jersey
> >> > thing...
> >> >
> >> > ..fred
> >> >
> >> > yum!
> >>
> >>
> >> You Jersey folks will put anything on anything! Swamp Cuisine!!!
> >>
> >> Aside from Philly cheesesteaks, in and around the Philly area, the
> >> perfect sandwich is the soft pretzel with yellow mustard.
> >>
> >> Andy
> >
> > I'm in PA
> >
> > ..fred
> >
>
> if you are from PA you should be careful in badmouthing Jersey food
> .......Scrapple anyone ??

time to get the prescription checked; I never badmouthed jersey food.

Andy wrote:
> kuvasz guy said...
>
> >
> > Andy wrote:
> >> kuvasz guy said...
> >>
> >> >
> >> > Christine Dabney wrote:
> >> >> On 24 Oct 2006 11:20:45 -0700, "Sheldon" >
> >> >> wrote:
> >> >>
> >> >>
> >> >>
> >> >> >Fresh NYC bagel filled with smoked whitefish salad.
> >> >>
> >> >> This reminds me of a sandwich of sorts that I had several years
> >> >> ago. A friend introduced me to this sandwich (if you can call it
> >> >> that): he was from NYC originally.
> >> >>
> >> >> It involved a fresh bagel spread with cream cheese, and then
> >> >> topped with really ripe tomatoes and then a layer of red onions.
> >> >> It was served open faced. Very, very good!
> >> >>
> >> >> Christine
> >> >
> >> > My all time favorite sandwich is one that I've heard called a
> >> > "jewish sloppy joe", 3 types of meat (usually ham, turkey, and
> >> > roast beef), swiss cheese, russian dressing, and cole slaw on rye
> >> > bread. I've also seen it called a "big mouth". This might be
> >> > a northern New Jersey thing...
> >> >
> >> > ..fred
> >> >
> >> > yum!
> >>
> >>
> >> You Jersey folks will put anything on anything! Swamp Cuisine!!!
> >>
> >> Aside from Philly cheesesteaks, in and around the Philly area, the
> >> perfect sandwich is the soft pretzel with yellow mustard.
> >>
> >> Andy
> >
> > I'm in PA
> >
> > ..fred
>
>
> Heh heh heh. But seriously, fred, tell our viewers, do you think my
> assessment of the soft pretzel and yellow mustard (deeply rooted in
> history and tradition) as the perfect sandwich is correct? [handing over
> wad of cash]
>
>
>
> Andy

I'd rather do a tour of the cheesesteak joints...

...fred

kuvasz guy said...

>
> Andy wrote:
>> kuvasz guy said...
>>
>> >
>> > Andy wrote:
>> >> kuvasz guy said...
>> >>
>> >> >
>> >> > Christine Dabney wrote:
>> >> >> On 24 Oct 2006 11:20:45 -0700, "Sheldon" >
>> >> >> wrote:
>> >> >>
>> >> >>
>> >> >>
>> >> >> >Fresh NYC bagel filled with smoked whitefish salad.
>> >> >>
>> >> >> This reminds me of a sandwich of sorts that I had several years
>> >> >> ago. A friend introduced me to this sandwich (if you can call it
>> >> >> that): he was from NYC originally.
>> >> >>
>> >> >> It involved a fresh bagel spread with cream cheese, and then
>> >> >> topped with really ripe tomatoes and then a layer of red onions.
>> >> >> It was served open faced. Very, very good!
>> >> >>
>> >> >> Christine
>> >> >
>> >> > My all time favorite sandwich is one that I've heard called a
>> >> > "jewish sloppy joe", 3 types of meat (usually ham, turkey, and
>> >> > roast beef), swiss cheese, russian dressing, and cole slaw on rye
>> >> > bread. I've also seen it called a "big mouth". This might
be
>> >> > a northern New Jersey thing...
>> >> >
>> >> > ..fred
>> >> >
>> >> > yum!
>> >>
>> >>
>> >> You Jersey folks will put anything on anything! Swamp Cuisine!!!
>> >>
>> >> Aside from Philly cheesesteaks, in and around the Philly area, the
>> >> perfect sandwich is the soft pretzel with yellow mustard.
>> >>
>> >> Andy
>> >
>> > I'm in PA
>> >
>> > ..fred
>>
>>
>> Heh heh heh. But seriously, fred, tell our viewers, do you think my
>> assessment of the soft pretzel and yellow mustard (deeply rooted in
>> history and tradition) as the perfect sandwich is correct? [handing
over
>> wad of cash]
>>
>>
>>
>> Andy
>
> I'd rather do a tour of the cheesesteak joints...
>
> ..fred


Yeah, that'd be a fun way to spend a weekend! Then you'll go home
declaring "I'll never eat another cheesesteak as long as I live... until
next weekend!" )

Andy

"kuvasz guy" > wrote in message
oups.com...
>
> gep wrote:
>> "kuvasz guy" > wrote in message
>> oups.com...
>> >
>> > Andy wrote:
>> >> kuvasz guy said...
>> >>
>> >> >
>> >> > Christine Dabney wrote:
>> >> >> On 24 Oct 2006 11:20:45 -0700, "Sheldon" > wrote:
>> >> >>
>> >> >>
>> >> >>
>> >> >> >Fresh NYC bagel filled with smoked whitefish salad.
>> >> >>
>> >> >> This reminds me of a sandwich of sorts that I had several years
>> >> >> ago. A
>> >> >> friend introduced me to this sandwich (if you can call it that): he
>> >> >> was from NYC originally.
>> >> >>
>> >> >> It involved a fresh bagel spread with cream cheese, and then topped
>> >> >> with really ripe tomatoes and then a layer of red onions. It was
>> >> >> served open faced. Very, very good!
>> >> >>
>> >> >> Christine
>> >> >
>> >> > My all time favorite sandwich is one that I've heard called a
>> >> > "jewish
>> >> > sloppy joe", 3 types of meat (usually ham, turkey, and roast beef),
>> >> > swiss cheese, russian dressing, and cole slaw on rye bread. I've
>> >> > also
>> >> > seen it called a "big mouth". This might be a northern New
>> >> > Jersey
>> >> > thing...
>> >> >
>> >> > ..fred
>> >> >
>> >> > yum!
>> >>
>> >>
>> >> You Jersey folks will put anything on anything! Swamp Cuisine!!!
>> >>
>> >> Aside from Philly cheesesteaks, in and around the Philly area, the
>> >> perfect sandwich is the soft pretzel with yellow mustard.
>> >>
>> >> Andy
>> >
>> > I'm in PA
>> >
>> > ..fred
>> >
>>
>> if you are from PA you should be careful in badmouthing Jersey food
>> .......Scrapple anyone ??
>
> time to get the prescription checked; I never badmouthed jersey food.

Sorry, I was refering to andy calling Jersey food Swamp Cuisine!!!..... I
guess in a way he is right though, one of my favorite sandwiches would be a
fried soft shell crab sandwich with A COLD beer and maybe a bucket of
steamers ... on a warm summer day over looking the ocean.....

Jersey has some of the best food in the world .... you just have to know
where to look

I do have to concede on the pretzel .... we stopped in Amish country and it
was very good almost as good as a fresh bagel from a good bagel place

and don't forget breakfast ... porkroll egg and cheese ... with SPK

gep said...

>
> "kuvasz guy" > wrote in message
> oups.com...
>>
>> gep wrote:
>>> "kuvasz guy" > wrote in message
>>> oups.com...
>>> >
>>> > Andy wrote:
>>> >> kuvasz guy said...
>>> >>
>>> >> >
>>> >> > Christine Dabney wrote:
>>> >> >> On 24 Oct 2006 11:20:45 -0700, "Sheldon" >
>>> >> >> wrote:
>>> >> >>
>>> >> >>
>>> >> >>
>>> >> >> >Fresh NYC bagel filled with smoked whitefish salad.
>>> >> >>
>>> >> >> This reminds me of a sandwich of sorts that I had several
>>> >> >> years ago. A
>>> >> >> friend introduced me to this sandwich (if you can call it
>>> >> >> that): he was from NYC originally.
>>> >> >>
>>> >> >> It involved a fresh bagel spread with cream cheese, and then
>>> >> >> topped with really ripe tomatoes and then a layer of red
>>> >> >> onions. It was served open faced. Very, very good!
>>> >> >>
>>> >> >> Christine
>>> >> >
>>> >> > My all time favorite sandwich is one that I've heard called a
>>> >> > "jewish
>>> >> > sloppy joe", 3 types of meat (usually ham, turkey, and roast
>>> >> > beef), swiss cheese, russian dressing, and cole slaw on rye
>>> >> > bread. I've also
>>> >> > seen it called a "big mouth". This might be a northern New
>>> >> > Jersey
>>> >> > thing...
>>> >> >
>>> >> > ..fred
>>> >> >
>>> >> > yum!
>>> >>
>>> >>
>>> >> You Jersey folks will put anything on anything! Swamp Cuisine!!!
>>> >>
>>> >>
>>> >> Aside from Philly cheesesteaks, in and around the Philly area,
>>> >> the perfect sandwich is the soft pretzel with yellow mustard.
>>> >>
>>> >> Andy
>>> >
>>> > I'm in PA
>>> >
>>> > ..fred
>>> >
>>>
>>> if you are from PA you should be careful in badmouthing Jersey food
>>> .......Scrapple anyone ??
>>
>> time to get the prescription checked; I never badmouthed jersey food.
>
> Sorry, I was refering to andy calling Jersey food Swamp
> Cuisine!!!..... I guess in a way he is right though, one of my
> favorite sandwiches would be a fried soft shell crab sandwich with A
> COLD beer and maybe a bucket of steamers ... on a warm summer day over
> looking the ocean.....
>
> Jersey has some of the best food in the world .... you just have to
> know where to look
>
> I do have to concede on the pretzel .... we stopped in Amish country
> and it was very good almost as good as a fresh bagel from a good bagel
> place
>
> and don't forget breakfast ... porkroll egg and cheese ... with SPK


gep,

You've got the Taylor pork roll, I'll give ya that! OK and ya have
Campbell Soup and Ocean Spray AND Jersey tomatoes!!! HTF did they
nominate the blueberry as the state fruit over the tomato? Dee Dee Dee!

Philly, we have scrapple and cheesesteaks. Even Philadelphia Cream Cheese
ran off to New York (probably from New Jersey??). LOL! Meanwhile you have
the New York Football Giants and Jets playing in Jersey!?!? Gotta be a
Swamp Thing. "If you swamp it, they will come?"

All the best,

Andy

Kate Connally wrote:
> Leroy wrote:
>
> > Well, it seems that I am being mistaken for a troll in my previous post, so
> > I have reposted.
> >
> > I am interested in what top chefs would create if you really restricted them
> > to something as basic as a sandwich. Just how creative could they be. If
> > you were a Michelin star chef, what would you create?
>
> I would invent the BLT.
>
> Actually I think those *top* chefs, if left to their
> own devices would create an abomination with just about
> everything I don't like in it. For example - truffles,
> arugula, oysters, roquefort cheese, and horseradish.
>
> Kate
>

Sounds DELICIOUS! A bunch of my favorites! I may try this, but not as a
sandwich.
>
> --
> Kate Connally
> "If I were as old as I feel, I'd be dead already."
> Goldfish: "The wholesome snack that smiles back,
> Until you bite their heads off."
> What if the hokey pokey really *is* what it's all about?
>

Kate Connally wrote:

> Leroy wrote:
>
>> Well, it seems that I am being mistaken for a troll in my previous post,
>> so I have reposted.
>>
>> I am interested in what top chefs would create if you really restricted
>> them
>> to something as basic as a sandwich. Just how creative could they be.
>> If you were a Michelin star chef, what would you create?
>
> I would invent the BLT.
>
> Actually I think those *top* chefs, if left to their
> own devices would create an abomination with just about
> everything I don't like in it. For example - truffles,
> arugula, oysters, roquefort cheese, and horseradish.

Being a vegetarian, this is my all time favorite sandwich.

Toast the bread lightly. Put mayonnaise on both pieces. Set aside.
About 10-15 black olives, sliced into little "O"s.
Red onion, chopped. (amount varies to taste)
Lettuce, shredded up by hand.
Salt.

Mix all that together and put between the two pieces of bread.

Feel free to add a white cheese, if you want.

-feverish

Christine Dabney wrote:

> On Tue, 24 Oct 2006 13:55:23 -0400, Kate Connally >
> wrote:
>
>
>>I would invent the BLT.
>>
>>Actually I think those *top* chefs, if left to their
>>own devices would create an abomination with just about
>>everything I don't like in it. For example - truffles,
>>arugula, oysters, roquefort cheese, and horseradish.
>>
>>Kate
>
> I did a variation on a BLT this summer, when I had really good ripe
> tomatoes. It was something I had seen in some cookbook, and I
> thought, why not? It was substituting basil for the lettuce.
>
> Actually I didn't substitute basil entirely for the lettuce, just
> added a few basil leaves on top of the tomatoes. It was very, very
> good.
>
> Another variation, maybe from the same cookbook, was to use pancetta
> for the bacon. Haven't tried that yet.

Have you ever tried the "bacon" made by Morningstar Farms? It's tofu.
That should be a decent substitute for your otherwise damn good sounding
BLT.

-feverish

Christine Dabney wrote:
> On 24 Oct 2006 12:27:56 -0700, "aem" > wrote:
>
> >
> >Christine Dabney wrote:
> >>
> >> This reminds me of a sandwich of sorts that I had several years ago. A
> >> friend introduced me to this sandwich (if you can call it that): he
> >> was from NYC originally.
> >>
> >> It involved a fresh bagel spread with cream cheese, and then topped
> >> with really ripe tomatoes and then a layer of red onions. It was
> >> served open faced. Very, very good!
> >>
> >What the heck kinda friend is that? What you got was the
> >accompaniments -- where's the star ingredient, the lox? -aem
>
>
> I didn't miss the lox. This was very good all by itself, with
> perfectly ripe tomatoes. Sublime, in fact.
>
> Christine
Ok, I have a new favorite- Damsel's Chicago beef!!!

On Tue, 24 Oct 2006 13:55:23 -0400, Kate Connally >
wrote:

>Leroy wrote:
>
>> Well, it seems that I am being mistaken for a troll in my previous post, so
>> I have reposted.
>>
>> I am interested in what top chefs would create if you really restricted them
>> to something as basic as a sandwich. Just how creative could they be. If
>> you were a Michelin star chef, what would you create?
>
>I would invent the BLT.
>
>Actually I think those *top* chefs, if left to their
>own devices would create an abomination with just about
>everything I don't like in it. For example - truffles,
>arugula, oysters, roquefort cheese, and horseradish.
>
>Kate

While I have no desire to have a sandwich with raw oysters in, on or
around it, I've moaned with pleasure over many a fried oyster po' boy.
And the pastrami sandwich I had for lunch today was made even tastier
with the addition of a dram (or was it a dollop?) of horseradish
(which is a staple ingredient in standard seafood cocktail sauces I've
often used with fried oysters as well). Good stuff on your list of
abomination ingredients, I'd say.


--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

LT wrote:
> > I am interested in what top chefs would create if you really restricted
> > them
> > to something as basic as a sandwich. Just how creative could they be. If
> > you were a Michelin star chef, what would you create?
>
>
> My fav (well one of them anyway) is the classic Reuben, so that's what I'd
> go for, using the best ingredeances I could find, and pilling them on extra
> high. The first one I ever had was about 25 years ago at a business lunch
> in downtown Chicago. Can't remember the name of the restaurant, but it was
> classic Chicago, with dark wood, linen table cloths et al, but the sandwich,
> that remember! Must have weighed about 1/2 lb, and was so big, had to knife
> and fork it.
>

You can't beat a good Reuben.

I was in NYC over the summer and got to eat at the Carnegie Deli. I
had to go with the open faced Reuben Sandwich, even though it was a 20
dollar sandwich. I was expecing to be disappointed based on the cost,
but they brought out a sandwich with at least a pound of corned beef on
it. I was eating with a group of people and all our sandwiches had at
least a pound of meat on them. One guy was a vegetarian and got a
cheese sandwich and I swear it had a pound of cheese on his sandwich.
Needless to say it was the only time I couldn't finish a Reuben; I ate
about half of the sandwich. It was good but not the best I ever had;
the best Reuben I ever had was at Zotis Restaurant in Downtown
Pittsburgh in the late 70's.

"Andy" <q> wrote in message ...
> gep said...
>
>>
>> "kuvasz guy" > wrote in message
>> oups.com...
>>>
>>> gep wrote:
>>>> "kuvasz guy" > wrote in message
>>>> oups.com...
>>>> >
>>>> > Andy wrote:
>>>> >> kuvasz guy said...
>>>> >>
>>>> >> >
>>>> >> > Christine Dabney wrote:
>>>> >> >> On 24 Oct 2006 11:20:45 -0700, "Sheldon" >
>>>> >> >> wrote:
>>>> >> >>
>>>> >> >>
>>>> >> >>
>>>> >> >> >Fresh NYC bagel filled with smoked whitefish salad.
>>>> >> >>
>>>> >> >> This reminds me of a sandwich of sorts that I had several
>>>> >> >> years ago. A
>>>> >> >> friend introduced me to this sandwich (if you can call it
>>>> >> >> that): he was from NYC originally.
>>>> >> >>
>>>> >> >> It involved a fresh bagel spread with cream cheese, and then
>>>> >> >> topped with really ripe tomatoes and then a layer of red
>>>> >> >> onions. It was served open faced. Very, very good!
>>>> >> >>
>>>> >> >> Christine
>>>> >> >
>>>> >> > My all time favorite sandwich is one that I've heard called a
>>>> >> > "jewish
>>>> >> > sloppy joe", 3 types of meat (usually ham, turkey, and roast
>>>> >> > beef), swiss cheese, russian dressing, and cole slaw on rye
>>>> >> > bread. I've also
>>>> >> > seen it called a "big mouth". This might be a northern New
>>>> >> > Jersey
>>>> >> > thing...
>>>> >> >
>>>> >> > ..fred
>>>> >> >
>>>> >> > yum!
>>>> >>
>>>> >>
>>>> >> You Jersey folks will put anything on anything! Swamp Cuisine!!!
>>>> >>
>>>> >>
>>>> >> Aside from Philly cheesesteaks, in and around the Philly area,
>>>> >> the perfect sandwich is the soft pretzel with yellow mustard.
>>>> >>
>>>> >> Andy
>>>> >
>>>> > I'm in PA
>>>> >
>>>> > ..fred
>>>> >
>>>>
>>>> if you are from PA you should be careful in badmouthing Jersey food
>>>> .......Scrapple anyone ??
>>>
>>> time to get the prescription checked; I never badmouthed jersey food.
>>
>> Sorry, I was refering to andy calling Jersey food Swamp
>> Cuisine!!!..... I guess in a way he is right though, one of my
>> favorite sandwiches would be a fried soft shell crab sandwich with A
>> COLD beer and maybe a bucket of steamers ... on a warm summer day over
>> looking the ocean.....
>>
>> Jersey has some of the best food in the world .... you just have to
>> know where to look
>>
>> I do have to concede on the pretzel .... we stopped in Amish country
>> and it was very good almost as good as a fresh bagel from a good bagel
>> place
>>
>> and don't forget breakfast ... porkroll egg and cheese ... with SPK
>
>
> gep,
>
> You've got the Taylor pork roll, I'll give ya that! OK and ya have
> Campbell Soup and Ocean Spray AND Jersey tomatoes!!! HTF did they
> nominate the blueberry as the state fruit over the tomato? Dee Dee Dee!
>
> Philly, we have scrapple and cheesesteaks. Even Philadelphia Cream Cheese
> ran off to New York (probably from New Jersey??). LOL! Meanwhile you have
> the New York Football Giants and Jets playing in Jersey!?!? Gotta be a
> Swamp Thing. "If you swamp it, they will come?"
>
> All the best,
>
> Andy

well if you think about it we have a budwiser plant in Newark .... but you
guys In Pa make Ginny cream ale , rolling rock and Yung ling so I bet PA
people know beer better than we do in NJ ...you also have many wineries that
rival California grapes

swamps are only in the upper half of nj

if you want a true tour of central NJ..... let me know


Greg

Sothern NJ is better

gep said...

> swamps are only in the upper half of nj
>

FALSE.

feverish wrote:

>
> Have you ever tried the "bacon" made by Morningstar Farms? It's tofu.
> That should be a decent substitute for your otherwise damn good sounding
> BLT.
>
> -feverish

My sandwich addiction is morningstar farms bacon with avocado, romaine,
and tomatoes, lightly salted on the tomato and avocado, with homemade
garlicy mayo on fresh toasted whole grain bread.

I also happen to really like WhiteWave's tempeh Fakin Bacon for
sandwiches, but its' nothing like bacon. It's a good meat substitute
with a smokey flavor, but they texture's nothing like bacon. It's good
with sauteed onions and peppers (mushrooms optional) and jack cheese -
almost a tempeh cheesesteak.

Michael O'Connor wrote:
> LT wrote:
> > > I am interested in what top chefs would create if you really restricted
> > > them
> > > to something as basic as a sandwich. Just how creative could they be. If
> > > you were a Michelin star chef, what would you create?
> >
> >
> > My fav (well one of them anyway) is the classic Reuben, so that's what I'd
> > go for, using the best ingredeances I could find, and pilling them on extra
> > high. The first one I ever had was about 25 years ago at a business lunch
> > in downtown Chicago. Can't remember the name of the restaurant, but it was
> > classic Chicago, with dark wood, linen table cloths et al, but the sandwich,
> > that remember! Must have weighed about 1/2 lb, and was so big, had to knife
> > and fork it.
> >
>
> You can't beat a good Reuben.
>
> I was in NYC over the summer and got to eat at the Carnegie Deli. I
> had to go with the open faced Reuben Sandwich, even though it was a 20
> dollar sandwich. I was expecing to be disappointed based on the cost,
> but they brought out a sandwich with at least a pound of corned beef on
> it. I was eating with a group of people and all our sandwiches had at
> least a pound of meat on them. One guy was a vegetarian and got a
> cheese sandwich and I swear it had a pound of cheese on his sandwich.
> Needless to say it was the only time I couldn't finish a Reuben; I ate
> about half of the sandwich. It was good but not the best I ever had;
> the best Reuben I ever had was at Zotis Restaurant in Downtown
> Pittsburgh in the late 70's.

They alwasy laught at me down at the Jewish Mother when I have them
create a vegetarian reuben for me. It starts with their "deluxe"
grilled cheese (swiss of course) on rye with tomatoes and sprouts. Then
I have them add coleslaw and thousand island dressing. It works for me!
As a veg, I definitely miss the number of options there are for
sandwiches, so I've grown to be quite creative.

Another favorite - we're doing tuna melts for dinner this week. Swiss
cheese, sauteed onions, tuna salad, green chile strips on marble rye,
open faced. (Yes, I'm a pesco-veg. Shut up about it already.)

On 2006-10-25, Jude > wrote:

> open faced. (Yes, I'm a pesco-veg. Shut up about it already.)

Fat chance!

Not knowing what a "pesco-veg" is, I googled for it. After a couple
pages of silliness I came across this:

http://www.supernaturale.com/articles.html?id=123

Uhmmm... yeah! A "breatharian". Sure, pal. I hope you won't be too
offended if I just lump all you kooks under "brain-veg".

nb

modom (palindrome guy) wrote:
> On Tue, 24 Oct 2006 13:55:23 -0400, Kate Connally >
> wrote:
>
>
>>Leroy wrote:
>>
>>
>>>Well, it seems that I am being mistaken for a troll in my previous post, so
>>>I have reposted.
>>>
>>>I am interested in what top chefs would create if you really restricted them
>>>to something as basic as a sandwich. Just how creative could they be. If
>>>you were a Michelin star chef, what would you create?
>>
>>I would invent the BLT.
>>
>>Actually I think those *top* chefs, if left to their
>>own devices would create an abomination with just about
>>everything I don't like in it. For example - truffles,
>>arugula, oysters, roquefort cheese, and horseradish.
>>
>>Kate
>
>
> While I have no desire to have a sandwich with raw oysters in, on or
> around it, I've moaned with pleasure over many a fried oyster po' boy.
> And the pastrami sandwich I had for lunch today was made even tastier
> with the addition of a dram (or was it a dollop?) of horseradish
> (which is a staple ingredient in standard seafood cocktail sauces I've
> often used with fried oysters as well). Good stuff on your list of
> abomination ingredients, I'd say.

You're welcome to my share of the world's supply
of all those items and more. ;-) Don't like pastrami
either.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Andy wrote:
> gep said...
>
> > swamps are only in the upper half of nj
> >
>
> FALSE.

I don't think the poster is thinking North, I'm faily certain the
poster means Surface. hehe

Kate Connally wrote:
> modom (palindrome guy) wrote:
> > On Tue, 24 Oct 2006 13:55:23 -0400, Kate Connally >
> > wrote:
> >
> >
> >>Leroy wrote:
> >>
> >>
> >>>Well, it seems that I am being mistaken for a troll in my previous post, so
> >>>I have reposted.
> >>>
> >>>I am interested in what top chefs would create if you really restricted them
> >>>to something as basic as a sandwich. Just how creative could they be. If
> >>>you were a Michelin star chef, what would you create?
> >>
> >>I would invent the BLT.
> >>
> >>Actually I think those *top* chefs, if left to their
> >>own devices would create an abomination with just about
> >>everything I don't like in it. For example - truffles,
> >>arugula, oysters, roquefort cheese, and horseradish.
> >>
> >>Kate
> >
> >
> > While I have no desire to have a sandwich with raw oysters in, on or
> > around it, I've moaned with pleasure over many a fried oyster po' boy.
> > And the pastrami sandwich I had for lunch today was made even tastier
> > with the addition of a dram (or was it a dollop?) of horseradish
> > (which is a staple ingredient in standard seafood cocktail sauces I've
> > often used with fried oysters as well). Good stuff on your list of
> > abomination ingredients, I'd say.
>
> You're welcome to my share of the world's supply
> of all those items and more. ;-) Don't like pastrami
> either.
>

You can Fed-Ex me all the raw oysters you find. The pastrami can come
next-day ground.

> Kate
>
> --
> Kate Connally
> "If I were as old as I feel, I'd be dead already."
> Goldfish: "The wholesome snack that smiles back,
> Until you bite their heads off."
> What if the hokey pokey really *is* what it's all about?
>