The Five Guys thread included a discussion of what, if anything, goes
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
the hamburger bun -- but that when making BLTs I had been spreading
the mayonnaise on the bottom slice of toast. Could this have been a
fatal error all along?

So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
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
then there is no answer, so I lie awake until I collapse from
exhaustion.

On 10/21/2014 12:19 AM, wrote:
> The Five Guys thread included a discussion of what, if anything, goes
> 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
> the hamburger bun -- but that when making BLTs I had been spreading
> the mayonnaise on the bottom slice of toast. Could this have been a
> fatal error all along?
>
> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
> 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
> then there is no answer, so I lie awake until I collapse from
> exhaustion.
>

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
more dedicated to serious discussions of the great dilemmas of these
troubled times.

Travis McGee wrote:
> On 10/21/2014 12:19 AM, wrote:
>> The Five Guys thread included a discussion of what, if anything, goes
>> 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
>> the hamburger bun -- but that when making BLTs I had been spreading
>> the mayonnaise on the bottom slice of toast. Could this have been a
>> fatal error all along?
>>
>> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
>> 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
>> then there is no answer, so I lie awake until I collapse from
>> exhaustion.
>>
>
> 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
> 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
cross-hatch them? or option C, none of the above?

On Monday, October 20, 2014 11:19:21 PM UTC-5, wrote:
>
> The Five Guys thread included a discussion of what, if anything, goes
> 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
> the hamburger bun -- but that when making BLTs I had been spreading
> the mayonnaise on the bottom slice of toast. Could this have been a
> fatal error all along?
>
> These sorts of questions wake me up in the middle of the night. But
> then there is no answer, so I lie awake until I collapse from
> exhaustion.
>
>
Welllllllllll, I spread mayo on b o t h slices of toast, add the bacon, and top with tomato. I forego the rabbit food.

On Monday, October 20, 2014 9:42:17 PM UTC-7, tert in seattle wrote:

>
> also ... do you align your strips of bacon in parallel, or do you
> cross-hatch them? or option C, none of the above?

I break them in half and make a pound sign. I just came up with that on
my own.

On Monday, October 20, 2014 9:49:20 PM UTC-7, wrote:

> Welllllllllll, I spread mayo on b o t h slices of toast, add the bacon, and top with tomato. I forego the rabbit food.

While technically that would make it a BT, I think spreading mayo on
both slices has considerable merit. Further, there is just enough time
left in the tomato season here to try the BT.

On Monday, October 20, 2014 9:39:19 PM UTC-7, Travis McGee wrote:

> 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
> more dedicated to serious discussions of the great dilemmas of these
> troubled times.

Travis, I appreciate this more than you can know. But I noticed that
you didn't feel free to weigh in with your own opinion. Realize that
we are all friends here, all eager to learn and share our knowledge.

> wrote in message
...
> The Five Guys thread included a discussion of what, if anything, goes
> 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
> the hamburger bun -- but that when making BLTs I had been spreading
> the mayonnaise on the bottom slice of toast. Could this have been a
> fatal error all along?
>
> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
> 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
> then there is no answer, so I lie awake until I collapse from
> exhaustion.

Toast, mayo on both slices, tomato, lettuce, bacon.



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> wrote:
> The Five Guys thread included a discussion of what, if anything, goes
> 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
> the hamburger bun -- but that when making BLTs I had been spreading
> the mayonnaise on the bottom slice of toast. Could this have been a
> fatal error all along?
>
> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
> 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
> then there is no answer, so I lie awake until I collapse from
> exhaustion.

I like the tomato sliding around in the mayo. Other than that, I add onion
in there somewhere. BLTO

Greg

> wrote in message
...
> The Five Guys thread included a discussion of what, if anything, goes
> 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
> the hamburger bun -- but that when making BLTs I had been spreading
> the mayonnaise on the bottom slice of toast. Could this have been a
> fatal error all along?
>
> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
> 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
> then there is no answer, so I lie awake until I collapse from
> exhaustion.

No, no. The mayo goes on the toast. Then the lettuce. Then the tomato.
Then the bacon.

"tert in seattle" > wrote in message
...
> Travis McGee wrote:
>> On 10/21/2014 12:19 AM, wrote:
>>> The Five Guys thread included a discussion of what, if anything, goes
>>> 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
>>> the hamburger bun -- but that when making BLTs I had been spreading
>>> the mayonnaise on the bottom slice of toast. Could this have been a
>>> fatal error all along?
>>>
>>> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
>>> 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
>>> then there is no answer, so I lie awake until I collapse from
>>> exhaustion.
>>>
>>
>> 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
>> 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
> cross-hatch them? or option C, none of the above?

I like them diagonally.

> wrote in message
...
> On Monday, October 20, 2014 9:42:17 PM UTC-7, tert in seattle wrote:
>
>>
>> also ... do you align your strips of bacon in parallel, or do you
>> cross-hatch them? or option C, none of the above?
>
> I break them in half and make a pound sign. I just came up with that on
> my own.

No, no. It's a hashtag!

"gregz" > wrote in message
...
> > wrote:
>> The Five Guys thread included a discussion of what, if anything, goes
>> 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
>> the hamburger bun -- but that when making BLTs I had been spreading
>> the mayonnaise on the bottom slice of toast. Could this have been a
>> fatal error all along?
>>
>> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
>> 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
>> then there is no answer, so I lie awake until I collapse from
>> exhaustion.
>
> I like the tomato sliding around in the mayo. Other than that, I add onion
> in there somewhere. BLTO
>
> Greg

Oh yes! I eat onion on all sandwiches except for peanut butter. Onion is
my friend!

On Tuesday, October 21, 2014 2:44:01 AM UTC-5, Julie Bove wrote:
>
> "gregz" > wrote in message
>
> > I like the tomato sliding around in the mayo. Other than that, I add onion
> > in there somewhere. BLTO
>
> > Greg
>
>
> Oh yes! I eat onion on all sandwiches except for peanut butter. Onion is
> my friend!
>
>
EXCEPT for those ghastly shallots.

> wrote in message
...
> On Tuesday, October 21, 2014 2:44:01 AM UTC-5, Julie Bove wrote:
>>
>> "gregz" > wrote in message
>>
>> > I like the tomato sliding around in the mayo. Other than that, I add
>> > onion
>> > in there somewhere. BLTO
>>
>> > Greg
>>
>>
>> Oh yes! I eat onion on all sandwiches except for peanut butter. Onion
>> is
>> my friend!
>>
>>
> EXCEPT for those ghastly shallots.

Shallots are not onions. They are both alliums though as is garlic.

> wrote in message
...
> The Five Guys thread included a discussion of what, if anything, goes
> 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
> the hamburger bun -- but that when making BLTs I had been spreading
> the mayonnaise on the bottom slice of toast. Could this have been a
> fatal error all along?
>
> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
> 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
> then there is no answer, so I lie awake until I collapse from
> exhaustion.

But, I learn so much here you know! Where else could I go to get the same
level of instruction?



--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Monday, October 20, 2014 9:42:17 PM UTC-7, tert in seattle wrote:
>
>>
>> also ... do you align your strips of bacon in parallel, or do you
>> cross-hatch them? or option C, none of the above?
>
> I break them in half and make a pound sign. I just came up with that on
> my own.

*makes notes*


--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Tuesday, October 21, 2014 2:44:01 AM UTC-5, Julie Bove wrote:
>>
>> "gregz" > wrote in message
>>
>> > I like the tomato sliding around in the mayo. Other than that, I add
>> > onion
>> > in there somewhere. BLTO
>>
>> > Greg
>>
>>
>> Oh yes! I eat onion on all sandwiches except for peanut butter. Onion
>> is
>> my friend!
>>
>>
> EXCEPT for those ghastly shallots.

What a good memory you have ... or do you keep notes?

>

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> > wrote in message
> ...
>> On Tuesday, October 21, 2014 2:44:01 AM UTC-5, Julie Bove wrote:
>>>
>>> "gregz" > wrote in message
>>>
>>> > I like the tomato sliding around in the mayo. Other than that, I add
>>> > onion
>>> > in there somewhere. BLTO
>>>
>>> > Greg
>>>
>>>
>>> Oh yes! I eat onion on all sandwiches except for peanut butter. Onion
>>> is
>>> my friend!
>>>
>>>
>> EXCEPT for those ghastly shallots.
>
> What a good memory you have ... or do you keep notes?

Well now that thought just makes me shudder.

"Julie Bove" > wrote in message
...
>
> "tert in seattle" > wrote in message
> ...
>> Travis McGee wrote:
>>> On 10/21/2014 12:19 AM, wrote:
>>>> The Five Guys thread included a discussion of what, if anything, goes
>>>> 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
>>>> the hamburger bun -- but that when making BLTs I had been spreading
>>>> the mayonnaise on the bottom slice of toast. Could this have been a
>>>> fatal error all along?
>>>>
>>>> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
>>>> 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
>>>> then there is no answer, so I lie awake until I collapse from
>>>> exhaustion.
>>>>
>>>
>>> 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
>>> 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
>> cross-hatch them? or option C, none of the above?
>
> I like them diagonally.
Oh no, all wrong, then when you cut the sandwich, the smaller pieces tend to
fall out

"Julie Bove" > wrote in message
...
>
> > wrote in message
> ...
>> The Five Guys thread included a discussion of what, if anything, goes
>> 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
>> the hamburger bun -- but that when making BLTs I had been spreading
>> the mayonnaise on the bottom slice of toast. Could this have been a
>> fatal error all along?
>>
>> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
>> 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
>> then there is no answer, so I lie awake until I collapse from
>> exhaustion.
>
> No, no. The mayo goes on the toast. Then the lettuce. Then the tomato.
> Then the bacon.
Mayo on both pieces of toast, then lettuce, then tomato, then bacon and then
a slice of cheddar cheese. BLTC

On Tuesday, October 21, 2014 12:19:21 AM UTC-4, wrote:
> The Five Guys thread included a discussion of what, if anything, goes
>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
>the hamburger bun -- but that when making BLTs I had been spreading
>the mayonnaise on the bottom slice of toast. Could this have been a
>fatal error all along?
>
>So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
>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
>then there is no answer, so I lie awake until I collapse from exhaustion.

A decent although not squishy white bread (untoasted for me, although I
can see that toasted bread has a legitimate following), mayo on both slices.

Bacon first, so that I get a big burst of smoky, porky goodness when I
bite. It's a BLT, after all, not a TBL.

Tomato next; it helps hold in any small pieces of bacon that break
off during consumption. Homegrown for preference, but I love BLTs
too much to limit their consumption to August and September. In the
off season, I cut up some grape tomatoes and long for summer.

Pepper.

Then the cool foil of a leaf of romaine lettuce, which offsets both the
saltiness of the bacon and the acidity of the tomato.

Cindy Hamilton

> wrote in message
...
> The Five Guys thread included a discussion of what, if anything, goes
> 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
> the hamburger bun -- but that when making BLTs I had been spreading
> the mayonnaise on the bottom slice of toast. Could this have been a
> fatal error all along?
>
> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
> 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
> then there is no answer, so I lie awake until I collapse from
> exhaustion.


Can you say OCD?

:-)

Dimitri

> wrote in message
...
> The Five Guys thread included a discussion of what, if anything, goes
> 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
> the hamburger bun -- but that when making BLTs I had been spreading
> the mayonnaise on the bottom slice of toast. Could this have been a
> fatal error all along?
>
> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
> 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
> then there is no answer, so I lie awake until I collapse from
> exhaustion.

I add the toast last.

On 2014-10-21, Kody > wrote:

> Mayo on both pieces of toast.......

Both is optional, but definitely on the bottom toast. The mayo is
mostly an oil of some kind and it provides a barrier, of sorts, to the
liquids that can and will sog out the bread (tomato juice, etc).
This goes for burger buns, too. Always lightly toast and spread mayo
on bottom bun half.

nb

On Mon, 20 Oct 2014 22:43:39 -0700, "Paul M. Cook" >
wrote:

> Toast, mayo on both slices,

Ditto

> tomato, lettuce, bacon.

Make a base of bacon, then add the tomato, top it off with lettuce.
Cut on the diagonal and do not flip over to eat.

Also, when making peanut butter and jelly - jelly on the left, peanut
butter on the right. Always spread the peanut butter side first. To
make the sandwich, the jelly side goes on top of the peanut butter
side. Do not flip while eating because the flavor would be all wrong.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 21 Oct 2014 06:28:56 +0000 (UTC), gregz >
wrote:

> I like the tomato sliding around in the mayo. Other than that, I add onion
> in there somewhere. BLTO

I've tried onion, but the extra I prefer is avocado. I also like
changing out the lettuce for alfalfa sprouts.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tuesday, October 21, 2014 12:19:21 AM UTC-4, wrote:
> The Five Guys thread included a discussion of what, if anything, goes
> 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
> the hamburger bun -- but that when making BLTs I had been spreading
> the mayonnaise on the bottom slice of toast. Could this have been a
> fatal error all along?
>
> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
> 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
> then there is no answer, so I lie awake until I collapse from
> exhaustion.

In his recent autobiography, George W. Bush tells that he builds his
BLTs with lettuce as the center ingredient, as the acronym "BLT"
directs, with mayo on both sides of that, as well on both pieces of
toast, thus gluing every layer to every other layer, forming a
coalition of the willing or not that's delicious! He also used to
put mayo on the outside of the toasts, but Cheney told him to stop.

--
Silvar Beitel

On Tue, 21 Oct 2014 11:58:24 +0100, "Ophelia"
> wrote:
>
>
> > wrote in message
> ...
> >
> > These sorts of questions wake me up in the middle of the night. But
> > then there is no answer, so I lie awake until I collapse from
> > exhaustion.
>
> But, I learn so much here you know! Where else could I go to get the same
> level of instruction?

You know what a really good sandwich is? Cheese (your favorite, I
prefer Jarlsberg or provolone), tomato and alfalfa sprouts on thickly
sliced multi-grain bread. I use mayonnaise, you might prefer
something else.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 21 Oct 2014 11:58:24 +0100, "Ophelia"
> > wrote:
>>
>>
>> > wrote in message
>> ...
>> >
>> > These sorts of questions wake me up in the middle of the night. But
>> > then there is no answer, so I lie awake until I collapse from
>> > exhaustion.
>>
>> But, I learn so much here you know! Where else could I go to get the
>> same
>> level of instruction?
>
> You know what a really good sandwich is? Cheese (your favorite, I
> prefer Jarlsberg or provolone), tomato and alfalfa sprouts on thickly
> sliced multi-grain bread. I use mayonnaise, you might prefer
> something else.

OK for the mayo, but hold the sprouts)

--
http://www.helpforheroes.org.uk/shop/

On Tue, 21 Oct 2014 17:24:21 +0100, "Ophelia"
> wrote:

> > You know what a really good sandwich is? Cheese (your favorite, I
> > prefer Jarlsberg or provolone), tomato and alfalfa sprouts on thickly
> > sliced multi-grain bread. I use mayonnaise, you might prefer
> > something else.
>
> OK for the mayo, but hold the sprouts)

The sprouts are what make it wonderful. Otherwise, it's just another
ho-hum sandwich.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 21 Oct 2014 17:24:21 +0100, "Ophelia"
> > wrote:
>
>> > You know what a really good sandwich is? Cheese (your favorite, I
>> > prefer Jarlsberg or provolone), tomato and alfalfa sprouts on thickly
>> > sliced multi-grain bread. I use mayonnaise, you might prefer
>> > something else.
>>
>> OK for the mayo, but hold the sprouts)
>
> The sprouts are what make it wonderful. Otherwise, it's just another
> ho-hum sandwich.

For you! Tell ya what ... you take the sprouts, I will take the ho-hum
sandwich ... ;-)

--
http://www.helpforheroes.org.uk/shop/

On Tuesday, October 21, 2014 7:40:05 AM UTC-7, l not -l wrote:

> On 20-Oct-2014, tert in seattle > wrote:
>

> > also ... do you align your strips of bacon in parallel, or do you
> > cross-hatch them? or option C, none of the above?
>
> I weave them together; remember making potholders as a kid, how you'd we
> the loops. I do that with strips of bacon, then fry the rectangle of bacon.
> When done there is a nearly solid "mat" of bacon that sits neatly, and
> firmly, on the sandwich.

In the presence of genius all I can do is doff my hat.

"sf" > wrote in message
...
> On Mon, 20 Oct 2014 22:43:39 -0700, "Paul M. Cook" >
> wrote:
>
>> Toast, mayo on both slices,
>
> Ditto
>
>> tomato, lettuce, bacon.
>
> Make a base of bacon, then add the tomato, top it off with lettuce.
> Cut on the diagonal and do not flip over to eat.
>
> Also, when making peanut butter and jelly - jelly on the left, peanut
> butter on the right. Always spread the peanut butter side first. To
> make the sandwich, the jelly side goes on top of the peanut butter
> side. Do not flip while eating because the flavor would be all wrong.


A PB&J really should be cut along the width. The jelly should be added to
the peanut butter side and then topped with the bread.



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l not -l wrote:
>
> On 20-Oct-2014, tert in seattle > wrote:
>
>> Travis McGee wrote:
>> > On 10/21/2014 12:19 AM, wrote:
>> >> The Five Guys thread included a discussion of what, if anything, goes
>> >> 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
>> >> the hamburger bun -- but that when making BLTs I had been spreading
>> >> the mayonnaise on the bottom slice of toast. Could this have been a
>> >> fatal error all along?
>> >>
>> >> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
>> >> 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
>> >> then there is no answer, so I lie awake until I collapse from
>> >> exhaustion.
>> >>
>> >
>> > 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
>> > 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
>> cross-hatch them? or option C, none of the above?
>
> I weave them together; remember making potholders as a kid, how you'd weave
> the loops. I do that with strips of bacon, then fry the rectangle of bacon.
> When done there is a nearly solid "mat" of bacon that sits neatly, and
> firmly, on the sandwich.

hmmm... I may leave work early to give this a try

On Tue, 21 Oct 2014 17:46:52 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Tue, 21 Oct 2014 17:24:21 +0100, "Ophelia"
> > > wrote:
> >
> >> > You know what a really good sandwich is? Cheese (your favorite, I
> >> > prefer Jarlsberg or provolone), tomato and alfalfa sprouts on thickly
> >> > sliced multi-grain bread. I use mayonnaise, you might prefer
> >> > something else.
> >>
> >> OK for the mayo, but hold the sprouts)
> >
> > The sprouts are what make it wonderful. Otherwise, it's just another
> > ho-hum sandwich.
>
> For you! Tell ya what ... you take the sprouts, I will take the ho-hum
> sandwich ... ;-)

lol - more for me then. Bwahahaha!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tuesday, October 21, 2014 12:19:21 AM UTC-4, wrote:
> The Five Guys thread included a discussion of what, if anything, goes
>
> 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
>
> the hamburger bun -- but that when making BLTs I had been spreading
>
> the mayonnaise on the bottom slice of toast. Could this have been a
>
> fatal error all along?
>
>
>
> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
>
> 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
>
> then there is no answer, so I lie awake until I collapse from
>
> exhaustion.

I mayo the inner side of both slices of bread. Then layer on the greenery, then the tomato, bacon last. Mayo on both sides 'glues' the filling to avoid slippage. It really doesn't matter tho the order of the filling. If you really want to glue them all in place, put some mayo on top the the middle filling.

I like the bread slightly toasted, so as not to bark the mouth-roof, but keep the bread from collapsing too soon. Ideally, I use a home baked bun to avoid bread collapse.

My bacon slices are placed parallel.

On Tuesday, October 21, 2014 10:40:05 AM UTC-4, l not -l wrote:
> On 20-Oct-2014, tert in seattle > wrote:
>
>
>
> > Travis McGee wrote:
>
> > > On 10/21/2014 12:19 AM, wrote:
>
> > >> The Five Guys thread included a discussion of what, if anything, goes
>
> > >> 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
>
> > >> the hamburger bun -- but that when making BLTs I had been spreading
>
> > >> the mayonnaise on the bottom slice of toast. Could this have been a
>
> > >> fatal error all along?
>
> > >>
>
> > >> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato, bacon,
>
> > >> 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
>
> > >> then there is no answer, so I lie awake until I collapse from
>
> > >> exhaustion.
>
> > >>
>
> > >
>
> > > 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
>
> > > 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
>
> > cross-hatch them? or option C, none of the above?
>
>
>
> I weave them together; remember making potholders as a kid, how you'd weave
>
> the loops. I do that with strips of bacon, then fry the rectangle of bacon.
>
> When done there is a nearly solid "mat" of bacon that sits neatly, and
>
> firmly, on the sandwich.

Wow - how long does THAT take. I can't stand to even make a lattice top pie.

"Kalmia" > wrote in message
...
> On Tuesday, October 21, 2014 10:40:05 AM UTC-4, l not -l wrote:
>> On 20-Oct-2014, tert in seattle > wrote:
>>
>>
>>
>> > Travis McGee wrote:
>>
>> > > On 10/21/2014 12:19 AM, wrote:
>>
>> > >> The Five Guys thread included a discussion of what, if anything,
>> > >> goes
>>
>> > >> 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
>>
>> > >> the hamburger bun -- but that when making BLTs I had been spreading
>>
>> > >> the mayonnaise on the bottom slice of toast. Could this have been a
>>
>> > >> fatal error all along?
>>
>> > >>
>>
>> > >> So is it: toast, lettuce, mayo, bacon, tomato? Or toast, tomato,
>> > >> bacon,
>>
>> > >> 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
>>
>> > >> then there is no answer, so I lie awake until I collapse from
>>
>> > >> exhaustion.
>>
>> > >>
>>
>> > >
>>
>> > > 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
>>
>> > > 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
>>
>> > cross-hatch them? or option C, none of the above?
>>
>>
>>
>> I weave them together; remember making potholders as a kid, how you'd
>> weave
>>
>> the loops. I do that with strips of bacon, then fry the rectangle of
>> bacon.
>>
>> When done there is a nearly solid "mat" of bacon that sits neatly, and
>>
>> 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 . . .

"sf" > wrote in message
...
> On Tue, 21 Oct 2014 17:46:52 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 21 Oct 2014 17:24:21 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> > You know what a really good sandwich is? Cheese (your favorite, I
>> >> > prefer Jarlsberg or provolone), tomato and alfalfa sprouts on
>> >> > thickly
>> >> > sliced multi-grain bread. I use mayonnaise, you might prefer
>> >> > something else.
>> >>
>> >> OK for the mayo, but hold the sprouts)
>> >
>> > The sprouts are what make it wonderful. Otherwise, it's just another
>> > ho-hum sandwich.
>>
>> For you! Tell ya what ... you take the sprouts, I will take the ho-hum
>> sandwich ... ;-)
>
> lol - more for me then. Bwahahaha!

<g>


http://www.helpforheroes.org.uk/shop/