Bob Terwilliger said...

> sf replied to Andy:
>
>>> Sandwich or NOT?? http://i25.tinypic.com/6nw9zq.jpg
>>
>> I can't even begin to call that abomination a sandwich! It's a
>> hamburger being raped by two waffles.
>
> I'm trying to figure out what's in there *besides* the burger patty and
> the waffles. Jack cheese or maybe provolone and... canned Ortega chiles?
> Maybe a thin lettuce leaf at the bottom? Guacamole? What *is* that
> stuff?
>
> Bob


Right! imported provolone. Ortega whole chiles. Bottom guac and Dijon.

Waffles by Nutrigrain.

A mad food science sandwich success!

Andy

sf said...

> On Sat, 15 Aug 2009 22:56:29 -0400, "Ed Pawlowski" >
> wrote:
>>
>>"sf" > wrote in message
. ..
>>> On Sat, 15 Aug 2009 16:22:21 -0400, "Ed Pawlowski" >
>>> wrote:
>>>
>>>> sf said...
>>>>>
>>>>>> I cringe whenever I see the term "hamburger sandwich"
>>>>
>>>>It sounds wrong, but is it? You can make a hamburger and serve it with
>>>>no bun or bread, so putting it between slices of bread would then make
>>>>it a sandwich.
>>>>
>>> Do you *call* it a sandwich as in "I'll have a hamburger sandwich" or
>>> do you call it a hamburger like everyone else does? Do you tell them
>>> to "grill the bread" or do you say "grill the bun"?
>>
>>Well that all depends. If I'm eating a burger at the local burger
>>joints, I'd not use the term sandwich. At home, we sometimes have
>>hamburgers just plain, with a salad and veggies on a dish, but other
>>times, if no buns around, I'd put it on sliced bread. Then it would be
>>a hamburger sandwich.
>
> You actually use the term "hamburger sandwich"?
>>
>>If I made a meal with sliced roast beef, cheese, may, lettuce and put it
>>on a hamburger bun, would it be a roast beef hamburger? Or would it be
>>a roast beef sandwich?
>>
> You call roast beef in a hamburger bun a sandwich? I call it not
> having any bread to make a real sandwich.


You put roast beef on a sandwich bun, NOT a hamburger bun!!!

Obviously must be all that San Francisco fog you've been breathin' in.

Geez...

Andy

"sf" > wrote in message
>
> You actually use the term "hamburger sandwich"?

Sure, especailly a cold one the next day. Slice the burger in half or
thirds with mayo on bread. What would you call it?



>>
> You call roast beef in a hamburger bun a sandwich? I call it not
> having any bread to make a real sandwich.
>
The store has buns called hamburger buns and they have bun called sandwich
buns. Take them out of the wrapper and you can't tell them apart.
Normally, I'd use bread or a god roll, but in a pinch, I use what we have.

sf wrote:
> On Sat, 15 Aug 2009 22:56:29 -0400, "Ed Pawlowski" >
> wrote:
>> "sf" > wrote in message
>> ...
>>> On Sat, 15 Aug 2009 16:22:21 -0400, "Ed Pawlowski" >
>>> wrote:
>>>
>>>> sf said...
>>>>>> I cringe whenever I see the term "hamburger sandwich"
>>>> It sounds wrong, but is it? You can make a hamburger and serve it with no
>>>> bun or bread, so putting it between slices of bread would then make it a
>>>> sandwich.
>>>>
>>> Do you *call* it a sandwich as in "I'll have a hamburger sandwich" or
>>> do you call it a hamburger like everyone else does? Do you tell them
>>> to "grill the bread" or do you say "grill the bun"?
>> Well that all depends. If I'm eating a burger at the local burger joints,
>> I'd not use the term sandwich. At home, we sometimes have hamburgers just
>> plain, with a salad and veggies on a dish, but other times, if no buns
>> around, I'd put it on sliced bread. Then it would be a hamburger sandwich.
>
> You actually use the term "hamburger sandwich"?
>> If I made a meal with sliced roast beef, cheese, may, lettuce and put it on
>> a hamburger bun, would it be a roast beef hamburger? Or would it be a roast
>> beef sandwich?
>>
> You call roast beef in a hamburger bun a sandwich? I call it not
> having any bread to make a real sandwich.
>

On the other hand, I consider it a "sandwich". What would *you* call it?
Myself? I think you'd call it "meat in a breading you don't like". Am I
right?

Bob

"sf" ha scritto nel messaggio
> I'm too American to accept painting the word "sandwich" with that> broad
> brush. A thin, unyeasted, breadlike substance wrapped around a> filling
> does not make it a sandwich.

Thing is, yeast or no, and some of them are yeasty, they are what is bread
in some other cultures, like roti and naan, etc. Locally we have ciaccia
which is a big flat bread cooked either on a griddle and made with baking
powder or in a blazing oven and made with yeast. Both are bread. What
about focaccia of various types? I am making Sicilian today for some
guests, and although it will be served with tom salad, it's bread that's ben
rising since yesterday.
If you are going to get that picky, then you have cure Americans of saying
they want one panini, because that's plural. And it also isn't necessarily
grilled and it never is stuffed to the gills.

Giusi wrote:

> If you are going to get that picky, then you have cure Americans of saying
> they want one panini, because that's plural. And it also isn't
> necessarily grilled and it never is stuffed to the gills.

I suppose next you'll want Americans to learn the difference between
cannelloni and cannoli!

Bob

Why rich ? To me , bifteck is a cut of meat (recipes.com says A steak
cut from the butt end, or large end, of the beef tenderloin. The butt
end of the tenderloin is actually not located within the short loin, but
extends into sirloin section. )

Bifteck haché is just that cut of meat, minced.

Steve

<<<Canine Humour for all: www.lovelycolour.com >>>

Andy wrote:

> Looks very rich!!!
>
> Andy

"Bob Terwilliger" < ha scritto nel messaggio

> Giusi wrote:
>
>> If you are going to get that picky, then you have cure Americans of
>> saying >> they want one panini, because that's plural. And it also isn't
>> >> necessarily grilled and it never is stuffed to the gills.
>
> I suppose next you'll want Americans to learn the difference between >
> cannelloni and cannoli!

Ahh, but it is they who will pay the price for being wrong. I won't have to
read it over and over, or be asked for a nice recipe for a panini.

On Sun, 16 Aug 2009 08:27:33 +0200, "Giusi" >
wrote:

>If you are going to get that picky, then you have cure Americans of saying
>they want one panini, because that's plural.

Don't eat them and don't care. IMO, if you guys are going to export
those ideas to America, you'd better send it with a translator.

>And it also isn't necessarily grilled and it never is stuffed to the gills.

I have absolutely zero experience with the concept and am not
expecting to have any either.


--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sun, 16 Aug 2009 08:27:33 +0200, "Giusi" >
> wrote:
>
>>If you are going to get that picky, then you have cure Americans of saying
>>they want one panini, because that's plural.
>
> Don't eat them and don't care. IMO, if you guys are going to export
> those ideas to America, you'd better send it with a translator.
>
>>And it also isn't necessarily grilled and it never is stuffed to the
>>gills.
>
> I have absolutely zero experience with the concept and am not
> expecting to have any either.
>

It is really a marketing concept.

I'm not an expert in the language, but AFAIK, panini is the word that
translates to "sandwiches". In Italy, it is common to grill a sandwich.
Some of the best sandwiches I've had were in the Auto Grille on the
Autostrade.This is sort of like the Howard Johnson's of Italy. Better,
actually, you can buy whole salami, cheese, olive oils, and other tourist
stuff there.

For decades, I've been eating the occasional grilled sandwich made with a
combo waffle iron and flip the inserts to make a flat grill. An
enterprising appliance manufacturer ma a similar single purpose grill with
the raised bars instead of flat, gave it an Italian name and made millions.
You don't need a special appliance to make panini Give it a couple of
years and across America the Panini grill will be in the yard sale right
next to the George Forman grill.

On Sun, 16 Aug 2009 07:42:38 -0400, "Ed Pawlowski" >
wrote:

>For decades, I've been eating the occasional grilled sandwich made with a
>combo waffle iron and flip the inserts to make a flat grill. An
>enterprising appliance manufacturer ma a similar single purpose grill with
>the raised bars instead of flat, gave it an Italian name and made millions.
>You don't need a special appliance to make panini

Heh! After HOW MANY years of wondering what that flat side of the
waffle iron is supposed to do, I finally find out.

sf
checking off another mystery as solved

--
I love cooking with wine.
Sometimes I even put it in the food.

Ed Pawlowski wrote:
<snip>
> It is really a marketing concept.
>
> I'm not an expert in the language, but AFAIK, panini is the word that
> translates to "sandwiches".

Let's say it's the Italian equivalent of a sandwich.

> In Italy, it is common to grill a sandwich.

No. Some panini are grilled; the majority isn't.

<snip>

Cheers,

Michael Kuettner

"Michael Kuettner" > wrote in message
>
>> In Italy, it is common to grill a sandwich.
>
> No. Some panini are grilled; the majority isn't.
>

I said "it is common", I did not say the majority. It was an option in most
places.

On Sun 16 Aug 2009 02:52:37a, sf told us...

> On Sun, 16 Aug 2009 08:27:33 +0200, "Giusi" >
> wrote:
>
>>If you are going to get that picky, then you have cure Americans of
>>saying they want one panini, because that's plural.
>
> Don't eat them and don't care. IMO, if you guys are going to export
> those ideas to America, you'd better send it with a translator.
>
>>And it also isn't necessarily grilled and it never is stuffed to the
>>gills.
>
> I have absolutely zero experience with the concept and am not
> expecting to have any either.
>
>

I have no interest in panini nor a machine to make them. My interest in
grilled sandwiches only include grilled cheese (and minor variations), tuna
melts, Reubens, etc., and I prefer the bread flat, grilled on a griddle or
in a skillet, and pressed down with a bacon press, as needed.

--
Wayne Boatwright
------------------------------------------------------------------------
We are indeed much more than what we eat, but what we eat can
nevertheless help us to be much more than what we are. Adelle Davis

Wayne Boatwright wrote:
> On Sun 16 Aug 2009 02:52:37a, sf told us...
>
>> On Sun, 16 Aug 2009 08:27:33 +0200, "Giusi" >
>> wrote:
>>
>>> If you are going to get that picky, then you have cure Americans of
>>> saying they want one panini, because that's plural.
>> Don't eat them and don't care. IMO, if you guys are going to export
>> those ideas to America, you'd better send it with a translator.
>>
>>> And it also isn't necessarily grilled and it never is stuffed to the
>>> gills.
>> I have absolutely zero experience with the concept and am not
>> expecting to have any either.
>>
>>
>
> I have no interest in panini nor a machine to make them. My interest in
> grilled sandwiches only include grilled cheese (and minor variations), tuna
> melts, Reubens, etc., and I prefer the bread flat, grilled on a griddle or
> in a skillet, and pressed down with a bacon press, as needed.
>

I like all kinds of sandwiches both hot and cold. But what I bought for
the kitchen (Cuisinart GR-4 Griddler) was to be used for several things
besides just panini. In fact, I gaught it specifically with indoor
grilling of steaks in mind, that would keep the splatter down, was
smokeless, and didn't steam like a george foreman. But I got to
thinking, why not add other capabilities. I can use it open or closed,
have both flat and grill plates. separate heat controls, so I can make
both pancakes and eggs at the same time, etc. But the device was made
specifically with grilling panini as it's primary use.

Bob

In article >,
notbob > wrote:

> What qualifies? I say such things as diverse as a taco, a bagel w/
> cream cheese and lox, a hot dog, etc. You? Gyro? PB&J? What?
>
> nb

Anything stuck on top of or between pieces of anything made from grain.
Be it bread, pitas, tortillas, etc.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sun, 16 Aug 2009 15:34:52 GMT, Wayne Boatwright
> wrote:

>I prefer the bread flat, grilled on a griddle or
>in a skillet, and pressed down with a bacon press, as needed.

I've never understood the allure of a hot pressed sandwich.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun 16 Aug 2009 10:05:07a, sf told us...

> On Sun, 16 Aug 2009 15:34:52 GMT, Wayne Boatwright
> > wrote:
>
>>I prefer the bread flat, grilled on a griddle or in a skillet, and
>>pressed down with a bacon press, as needed.
>
> I've never understood the allure of a hot pressed sandwich.
>

Actually, I don't really press down on the sandwich, but merely lay the bacon
press on top of the sandwich. The small amount of weight adds cohesiveness
to the filling, and the metal bacon press maintains some heat on top of the
sandwich. I don't like them pressed flat.

--
Wayne Boatwright
------------------------------------------------------------------------
Sleep 'til you're hungry, eat 'til you're sleepy. Author Unknown

A cheese toastie is wonderful bar food

Steve

<<<Canine Humour for all: www.lovelycolour.com >>>

sf wrote:
> On Sun, 16 Aug 2009 15:34:52 GMT, Wayne Boatwright
> > wrote:
>
>> I prefer the bread flat, grilled on a griddle or
>> in a skillet, and pressed down with a bacon press, as needed.
>
> I've never understood the allure of a hot pressed sandwich.
>

"sf" > wrote in message
...
> On Sun, 16 Aug 2009 15:34:52 GMT, Wayne Boatwright
> > wrote:
>
>>I prefer the bread flat, grilled on a griddle or
>>in a skillet, and pressed down with a bacon press, as needed.
>
> I've never understood the allure of a hot pressed sandwich.

Just a taste/texture preference. Cheese tends to warm and soften and be
more flavorful, the bread is toasted on the outside. Not something I do
often but once in a while, every enjoyable.

I made one mistake though. Some years ago I was having lunch at a deli near
work and I'd often have my sandwich grilled. One day I was having
liverwurst on rye and the waitress asked if I wanted it grilled so I though
sure, why not? Well, toasted liverwurst is like liver, God awful liver.
Never again, a lesson learned.

Om wrote:

> Anything stuck on top of or between pieces of anything made from grain. Be
> it bread, pitas, tortillas, etc.

So sushi qualifies?

Bob

Wayne wrote:

> I have no interest in panini nor a machine to make them. My interest in
> grilled sandwiches only include grilled cheese (and minor variations),
> tuna melts, Reubens, etc., and I prefer the bread flat, grilled on a
> griddle or in a skillet, and pressed down with a bacon press, as needed.

I enjoy panini (and grilled sandwiches in general) very much! I like the way
the grill compresses the bread into something almost like a crisp deep-fried
pie crust. Here's a recipe I didn't expect to like, but ended up enjoying
quite a bit. If you like Reuben sandwiches, you might like this also:

(http://groups.google.com/group/rec.f...c614f35adb172b)

Pumpernickel Pastrami Panini with Rosemary-Ale Jus
Recipe courtesy Emily Hobbs
4 servings

Ingredients
5 tablespoons unsalted butter, divided
1 3/4 cups beef broth
3/4 cup dark beer
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh rosemary leaves
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper, divided
2 1/2 cups thinly sliced yellow onion
1 1/2 cups thinly sliced apple
1/2 teaspoon salt
12 ounces shaved pastrami
8 slices pumpernickel bread
4 ounces thinly sliced sharp white Cheddar

Directions
To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized
saucepan, over medium-low heat; whisk in beef broth, beer, garlic, rosemary,
onion powder and 1/4 teaspoon pepper, and allow to simmer.

In a large cast iron skillet, melt 2 tablespoons butter over medium-high
heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper, and
cook for 7 to 8 minutes, stirring frequently, until light golden brown and
tender; remove from skillet and set aside.

Divide pastrami equally between 4 slices of bread; top with apples and
onions, and white Cheddar cheese. Top with remaining bread slices.

Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan, place
the bottom of a heavy skillet on top, and press down to flatten[1]. Cook for
2 minutes, flip, press down with heavy skillet again, and cook an additional
2 minutes, or until crisp. Repeat process with remaining 1 tablespoon butter
and additional 2 sandwiches; slice sandwiches in half, diagonally. Divide
rosemary-ale jus into 4 small bowls, and serve with panini for dipping.

[1] I used my panini grill instead, naturally.

Bob

Ed wrote:

> I made one mistake though. Some years ago I was having lunch at a deli
> near work and I'd often have my sandwich grilled. One day I was having
> liverwurst on rye and the waitress asked if I wanted it grilled so I
> though sure, why not? Well, toasted liverwurst is like liver, God awful
> liver. Never again, a lesson learned.

Heh...I tried searing braunschweiger once. It wasn't pretty.

Bob

Bob Terwilliger wrote:
> Wayne wrote:
>
>> I have no interest in panini nor a machine to make them. My interest in
>> grilled sandwiches only include grilled cheese (and minor variations),
>> tuna melts, Reubens, etc., and I prefer the bread flat, grilled on a
>> griddle or in a skillet, and pressed down with a bacon press, as needed.
>
> I enjoy panini (and grilled sandwiches in general) very much! I like the
> way
> the grill compresses the bread into something almost like a crisp
> deep-fried
> pie crust. Here's a recipe I didn't expect to like, but ended up enjoying
> quite a bit. If you like Reuben sandwiches, you might like this also:
>
> (http://groups.google.com/group/rec.f...c614f35adb172b)
>
> Pumpernickel Pastrami Panini with Rosemary-Ale Jus
> Recipe courtesy Emily Hobbs
> 4 servings
>
> Ingredients
> 5 tablespoons unsalted butter, divided
> 1 3/4 cups beef broth
> 3/4 cup dark beer
> 1 1/2 teaspoons minced garlic
> 1 1/2 teaspoons minced fresh rosemary leaves
> 1/2 teaspoon onion powder
> 1/2 teaspoon freshly ground black pepper, divided
> 2 1/2 cups thinly sliced yellow onion
> 1 1/2 cups thinly sliced apple
> 1/2 teaspoon salt
> 12 ounces shaved pastrami
> 8 slices pumpernickel bread
> 4 ounces thinly sliced sharp white Cheddar
>
> Directions
> To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized
> saucepan, over medium-low heat; whisk in beef broth, beer, garlic,
> rosemary,
> onion powder and 1/4 teaspoon pepper, and allow to simmer.
>
> In a large cast iron skillet, melt 2 tablespoons butter over medium-high
> heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper,
> and
> cook for 7 to 8 minutes, stirring frequently, until light golden brown and
> tender; remove from skillet and set aside.
>
> Divide pastrami equally between 4 slices of bread; top with apples and
> onions, and white Cheddar cheese. Top with remaining bread slices.
>
> Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan, place
> the bottom of a heavy skillet on top, and press down to flatten[1]. Cook
> for 2 minutes, flip, press down with heavy skillet again, and cook an
> additional 2 minutes, or until crisp. Repeat process with remaining 1
> tablespoon butter and additional 2 sandwiches; slice sandwiches in half,
> diagonally. Divide rosemary-ale jus into 4 small bowls, and serve with
> panini for dipping.
>
> [1] I used my panini grill instead, naturally.
>
> Bob
>

Thanks Bob. Sounds pretty good. copy/pasted for another day.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Anything stuck on top of or between pieces of anything made from grain. Be
> > it bread, pitas, tortillas, etc.
>
> So sushi qualifies?
>
> Bob

<laughs> I guess if you want to get technical!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sun 16 Aug 2009 08:08:26p, Bob Terwilliger told us...

> Wayne wrote:
>
>> I have no interest in panini nor a machine to make them. My interest
>> in grilled sandwiches only include grilled cheese (and minor
>> variations), tuna melts, Reubens, etc., and I prefer the bread flat,
>> grilled on a griddle or in a skillet, and pressed down with a bacon
>> press, as needed.
>
> I enjoy panini (and grilled sandwiches in general) very much! I like the
> way the grill compresses the bread into something almost like a crisp
> deep-fried pie crust. Here's a recipe I didn't expect to like, but ended
> up enjoying quite a bit. If you like Reuben sandwiches, you might like
> this also:
>
> (http://groups.google.com/group/rec.f...c614f35adb172b)
>
> Pumpernickel Pastrami Panini with Rosemary-Ale Jus
> Recipe courtesy Emily Hobbs
> 4 servings
>
> Ingredients
> 5 tablespoons unsalted butter, divided
> 1 3/4 cups beef broth
> 3/4 cup dark beer
> 1 1/2 teaspoons minced garlic
> 1 1/2 teaspoons minced fresh rosemary leaves
> 1/2 teaspoon onion powder
> 1/2 teaspoon freshly ground black pepper, divided
> 2 1/2 cups thinly sliced yellow onion
> 1 1/2 cups thinly sliced apple
> 1/2 teaspoon salt
> 12 ounces shaved pastrami
> 8 slices pumpernickel bread
> 4 ounces thinly sliced sharp white Cheddar
>
> Directions
> To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized
> saucepan, over medium-low heat; whisk in beef broth, beer, garlic,
> rosemary, onion powder and 1/4 teaspoon pepper, and allow to simmer.
>
> In a large cast iron skillet, melt 2 tablespoons butter over medium-high
> heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper,
> and cook for 7 to 8 minutes, stirring frequently, until light golden
> brown and tender; remove from skillet and set aside.
>
> Divide pastrami equally between 4 slices of bread; top with apples and
> onions, and white Cheddar cheese. Top with remaining bread slices.
>
> Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan,
> place the bottom of a heavy skillet on top, and press down to
> flatten[1]. Cook for 2 minutes, flip, press down with heavy skillet
> again, and cook an additional 2 minutes, or until crisp. Repeat process
> with remaining 1 tablespoon butter and additional 2 sandwiches; slice
> sandwiches in half, diagonally. Divide rosemary-ale jus into 4 small
> bowls, and serve with panini for dipping.
>
> [1] I used my panini grill instead, naturally.
>
> Bob
>

Thanks, Bob, but I'm not a fan of what the machine does, and I like my
Reubens pretty traditional.

--
Wayne Boatwright
------------------------------------------------------------------------
Everything I eat has been proved by some doctor or other to be a
deadly poison, and everything I don't eat has been proved to be
indispensable for life. But I go marching on. George Bernard Shaw

Wayne Boatwright wrote:
> On Sun 16 Aug 2009 08:08:26p, Bob Terwilliger told us...
>
>> Wayne wrote:
>>
>>> I have no interest in panini nor a machine to make them. My interest
>>> in grilled sandwiches only include grilled cheese (and minor
>>> variations), tuna melts, Reubens, etc., and I prefer the bread flat,
>>> grilled on a griddle or in a skillet, and pressed down with a bacon
>>> press, as needed.
>> I enjoy panini (and grilled sandwiches in general) very much! I like the
>> way the grill compresses the bread into something almost like a crisp
>> deep-fried pie crust. Here's a recipe I didn't expect to like, but ended
>> up enjoying quite a bit. If you like Reuben sandwiches, you might like
>> this also:
>>
>> (http://groups.google.com/group/rec.f...c614f35adb172b)
>>
>> Pumpernickel Pastrami Panini with Rosemary-Ale Jus
>> Recipe courtesy Emily Hobbs
>> 4 servings
>>
>> Ingredients
>> 5 tablespoons unsalted butter, divided
>> 1 3/4 cups beef broth
>> 3/4 cup dark beer
>> 1 1/2 teaspoons minced garlic
>> 1 1/2 teaspoons minced fresh rosemary leaves
>> 1/2 teaspoon onion powder
>> 1/2 teaspoon freshly ground black pepper, divided
>> 2 1/2 cups thinly sliced yellow onion
>> 1 1/2 cups thinly sliced apple
>> 1/2 teaspoon salt
>> 12 ounces shaved pastrami
>> 8 slices pumpernickel bread
>> 4 ounces thinly sliced sharp white Cheddar
>>
>> Directions
>> To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized
>> saucepan, over medium-low heat; whisk in beef broth, beer, garlic,
>> rosemary, onion powder and 1/4 teaspoon pepper, and allow to simmer.
>>
>> In a large cast iron skillet, melt 2 tablespoons butter over medium-high
>> heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper,
>> and cook for 7 to 8 minutes, stirring frequently, until light golden
>> brown and tender; remove from skillet and set aside.
>>
>> Divide pastrami equally between 4 slices of bread; top with apples and
>> onions, and white Cheddar cheese. Top with remaining bread slices.
>>
>> Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan,
>> place the bottom of a heavy skillet on top, and press down to
>> flatten[1]. Cook for 2 minutes, flip, press down with heavy skillet
>> again, and cook an additional 2 minutes, or until crisp. Repeat process
>> with remaining 1 tablespoon butter and additional 2 sandwiches; slice
>> sandwiches in half, diagonally. Divide rosemary-ale jus into 4 small
>> bowls, and serve with panini for dipping.
>>
>> [1] I used my panini grill instead, naturally.
>>
>> Bob
>>
>
> Thanks, Bob, but I'm not a fan of what the machine does, and I like my
> Reubens pretty traditional.
>

Wayne -

I'm all for traditional, but the interesting tweaks from different
recipes is what makes my recipe reading fun.

Bob

"sf" ha scritto nel messaggio
Wayne Boatwright> wrote:
>
>>I prefer the bread flat, grilled on a griddle or
>>in a skillet, and pressed down with a bacon press, as needed.
>
> I've never understood the allure of a hot pressed sandwich.

I do sometimes. Lobster rolls when I was a kid were a hamburger bun filled
with lobster salad and then grilled in a sandwich press with butter. The
outside was buttery and crisp, the center still cold and creamy.

Bob Terwilliger wrote:
> Om wrote:
>
>> Anything stuck on top of or between pieces of anything made from
>> grain. Be it bread, pitas, tortillas, etc.
>
> So sushi qualifies?
>
> Bob


No, and neither does lasagna.

Now you're just being silly.

gloria a

Gloria wrote:

>>> Anything stuck on top of or between pieces of anything made from grain.
>>> Be it bread, pitas, tortillas, etc.
>>
>> So sushi qualifies?
>
> No, and neither does lasagna.
>
> Now you're just being silly.

Yes, but it's only to point out that Om's definition is flawed. Personally,
I draw the "sandwich" line somewhere between a gyro (sandwich) and a taco
(not sandwich, but don't ask me why not).

Bob

Somewhere on teh intarwebs Steve Y wrote:
> Interesting question, for me it feels like it has to be something
> between two slices of bread but I could slice part of a baguette
> partially in two , fill it and then call the result a sandwich. I
> wouldn't call what McDo sells as a Big Mac as a sandwich because
> the basic bread piece is a roll not a loaf, same with pita breads or
> hot dogs.
>
> So basically a sandwich is something made from part of a loaf, where
> the top and bottom surfaces are bread , and that may or may not be
> joined, and that is filled with a tasty filling. Think the key
> phrase is "part of a loaf"
>
> Steve
> <<<Canine humour for all www.lovelycolour.com>>>

Inerestin'. I come here to read about food and I find philosophy. <shrug>
S'ok I guess, I'll survive..

Sandwich = filling partly or completely surrounded by bread. *Includes*
Philly Cheesesteak, hot dog, sub etc. A burger is a relation of a sandwich.
Not a sandwich as such but in the same family.

SMO, of course....
--
Shaun.

"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.

>
> notbob wrote:
>> What qualifies? I say such things as diverse as a taco, a bagel w/
>> cream cheese and lox, a hot dog, etc. You? Gyro? PB&J? What?
>>
>> nb

On Nov 5, 5:50*am, "~misfit~" >
wrote:
>
>
> Inerestin'. I come here to read about food and I find philosophy. <shrug>
> S'ok I guess, I'll survive..
>
> Sandwich = filling partly or completely surrounded by bread. *Includes*
> Philly Cheesesteak, hot dog, sub etc. A burger is a relation of a sandwich.
> Not a sandwich as such but in the same family.

All hamburgers are sandwiches, but not all sandwiches are hamburgers.
The set of hamburgers is a proper subset of the set of sandwiches.
>
> SMO, of course....
> --
> Shaun.

--Bryan

On Nov 5, 3:50 am, "~misfit~" >
wrote:

> Inerestin'. I come here to read about food and I find philosophy. <shrug>
> S'ok I guess, I'll survive.. [snip]

Why do you start your sojourn in rfc by responding to a three months-
old thread? Surely there's been something that interests you since
then..... -aem

Somewhere on teh intarwebs aem wrote:
> On Nov 5, 3:50 am, "~misfit~" >
> wrote:
>
>> Inerestin'. I come here to read about food and I find philosophy.
>> <shrug> S'ok I guess, I'll survive.. [snip]
>
> Why do you start your sojourn in rfc by responding to a three months-
> old thread? Surely there's been something that interests you since
> then..... -aem

Because my newsreader pulled in 75 thousand old posts and I quickly scanned
through before morking them all read. Do you have a problem with that? I
didn't compell you to read it.
--
Shaun.

"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.

On Nov 5, 11:31 pm, "~misfit~" >
wrote:
> Somewhere on teh intarwebs aem wrote:
>
> > On Nov 5, 3:50 am, "~misfit~" >
> > wrote:
>
> >> Inerestin'. I come here to read about food and I find philosophy.
> >> <shrug> S'ok I guess, I'll survive.. [snip]
>
> > Why do you start your sojourn in rfc by responding to a three months-
> > old thread? Surely there's been something that interests you since
> > then..... -aem
>
> Because my newsreader pulled in 75 thousand old posts and I quickly scanned
> through before morking them all read. Do you have a problem with that? I
> didn't compell you to read it.
> --
Just curious. If I did have a problem it'd be mine, not yours. It
just struck me as odd to see your hello post and then to see this old
thread revived ..... Did you post a few years ago from the UK? -
aem

Somewhere on teh intarwebs aem wrote:
> On Nov 5, 11:31 pm, "~misfit~" >
> wrote:
>> Somewhere on teh intarwebs aem wrote:
>>
>>> On Nov 5, 3:50 am, "~misfit~" >
>>> wrote:
>>
>>>> Inerestin'. I come here to read about food and I find philosophy.
>>>> <shrug> S'ok I guess, I'll survive.. [snip]
>>
>>> Why do you start your sojourn in rfc by responding to a three
>>> months- old thread? Surely there's been something that interests
>>> you since then..... -aem
>>
>> Because my newsreader pulled in 75 thousand old posts and I quickly
>> scanned through before morking them all read. Do you have a problem
>> with that? I didn't compell you to read it.
>> --
> Just curious. If I did have a problem it'd be mine, not yours. It
> just struck me as odd to see your hello post and then to see this old
> thread revived ..... Did you post a few years ago from the UK? -

No. When I was last in the UK there was no intarwebs.
--
Cheers,
Shaun.

"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.

On Fri, 6 Nov 2009 00:50:29 +1300, "~misfit~"
> wrote:
>>
>> So basically a sandwich is something made from part of a loaf, where
>> the top and bottom surfaces are bread , and that may or may not be
>> joined, and that is filled with a tasty filling. Think the key
>> phrase is "part of a loaf"
>>
>> Steve
>> <<<Canine humour for all www.lovelycolour.com>>>
>
>Inerestin'. I come here to read about food and I find philosophy. <shrug>
>S'ok I guess, I'll survive..
>
>Sandwich = filling partly or completely surrounded by bread. *Includes*
>Philly Cheesesteak, hot dog, sub etc. A burger is a relation of a sandwich.
>Not a sandwich as such but in the same family.
>
>SMO, of course....

This is a high volume news group, but you're treating it like it gets
only a few posts per month and you're digging back to August just to
make this comment? Fast forward to now. The topic is dead. It
wasn't interesting then and it's less interesting now. Move on.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 6 Nov 2009 20:31:53 +1300, "~misfit~"
> wrote:

>Because my newsreader pulled in 75 thousand old posts and I quickly scanned
>through before morking them all read. Do you have a problem with that? I
>didn't compell you to read it.
>--
Why are you compelled to respond to threads that are dead? Please
note this is an active group unlike most on usenet. We don't need
anyone responding to past threads just to keep the ng alive.

--
I love cooking with wine.
Sometimes I even put it in the food.

Don't forget the "open-faced" sandwich, and diner classics. Hot beef sandwiches, etc.

On Sun, 08 Nov 2009 01:02:40 -0800, sf > wrote:

>On Fri, 6 Nov 2009 20:31:53 +1300, "~misfit~"
> wrote:
>
>>Because my newsreader pulled in 75 thousand old posts and I quickly scanned
>>through before morking them all read. Do you have a problem with that? I
>>didn't compell you to read it.
>>--
>Why are you compelled to respond to threads that are dead? Please
>note this is an active group unlike most on usenet. We don't need
>anyone responding to past threads just to keep the ng alive.

Nothing wrong about responding to an old thread (a thread about
"sandwiches" can never be dead), but the poster should be compelled to
add something new/unique rather than start an argument about the
definition of sandwhich or be told in no uncertain terms to STFU!

Anyone else scrape away the icing and refill Oreo sammiches with PB n'
orange marmalade... can build chocolate snap cookie sandwiches too.
What would yoose suggest as sandwich fillings for vanilla snaps,
ginger snaps?