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Awesome Sandwich
Awesome Sandwich
I baked a couple of really nice tasting sourdough loaves yesterday, nice and
tangy, a nice open crumb with the crust so tough and chewy you really could
get your teeth into it. I tend to eat my sourdough with just butter and make
sandwiches on yeasted whole wheat but one of my daughters made a sandwich
that was so good she told me I just had to try it, so I did, and it was
awesome.
So here goes..
2 nice thick slices of your best sourdough, a nice stack of warm turkey
pastrami ( might be even better with real pastrami but this is what we had
and it was great), a good layer of Alpine Lace Swiss cheese, (which is more
than 50% holes and VERY flavorful), a little mayonnaise and a whole lot of
fresh course ground black pepper. This simple combination just seemed to
work together so well, the bread was flavorful and chewy enough to really
stand out, but the meat and cheese were both bold enough to hold their own
as well. The flavors were all distinguishable individually, but also seemed
to meld and perfectly complement each other somehow. I never would have
thought to use mayonnaise on this, I would have went for spicy brown
mustard, but I tried it both ways and the mayonnaise was better by far.
So what's your favorite sourdough sandwich?
--
Mike S.
I baked a couple of really nice tasting sourdough loaves yesterday, nice and
tangy, a nice open crumb with the crust so tough and chewy you really could
get your teeth into it. I tend to eat my sourdough with just butter and make
sandwiches on yeasted whole wheat but one of my daughters made a sandwich
that was so good she told me I just had to try it, so I did, and it was
awesome.
So here goes..
2 nice thick slices of your best sourdough, a nice stack of warm turkey
pastrami ( might be even better with real pastrami but this is what we had
and it was great), a good layer of Alpine Lace Swiss cheese, (which is more
than 50% holes and VERY flavorful), a little mayonnaise and a whole lot of
fresh course ground black pepper. This simple combination just seemed to
work together so well, the bread was flavorful and chewy enough to really
stand out, but the meat and cheese were both bold enough to hold their own
as well. The flavors were all distinguishable individually, but also seemed
to meld and perfectly complement each other somehow. I never would have
thought to use mayonnaise on this, I would have went for spicy brown
mustard, but I tried it both ways and the mayonnaise was better by far.
So what's your favorite sourdough sandwich?
--
Mike S.
Re: Awesome Sandwich
"Mikey S." <abcxyz@att,net > wrote in message news:lgHph.372250$Fi1.245626@bgtnsc05-news.ops.worldnet.att,net ...
> So what's your favorite sourdough sandwich?
Fried baloney with kim chee.
"Mikey S." <abcxyz@att,net > wrote in message news:lgHph.372250$Fi1.245626@bgtnsc05-news.ops.worldnet.att,net ...
> So what's your favorite sourdough sandwich?
Fried baloney with kim chee.
Re: Awesome Sandwich
"Dick Adams" <Bad.Addr@nonexist,com > wrote:
>Fried baloney with kim chee.
You live alone, right?
It sure does sound good, though.
Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink,net /~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G
"Dick Adams" <Bad.Addr@nonexist,com > wrote:
>Fried baloney with kim chee.
You live alone, right?
It sure does sound good, though.
Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink,net /~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G
Re: Awesome Sandwich
"Gary Woods" <garyusenet@earthlink,net > wrote in message news:6d6fq2tbuekqiqrg3hovlfa10klhjd5s47@4ax,com ...
> "Dick Adams" <Bad.Addr@nonexist,com > wrote:
>
> >Fried baloney with kim chee.
>
> You live alone, right?
No, there is a cat.
And an ethnic wife.
She thinks of it as falukorv and surkål.
> It sure does sound good, though.
Yes, and cheap, if you make your own kim chee.
--
Dicky
"Gary Woods" <garyusenet@earthlink,net > wrote in message news:6d6fq2tbuekqiqrg3hovlfa10klhjd5s47@4ax,com ...
> "Dick Adams" <Bad.Addr@nonexist,com > wrote:
>
> >Fried baloney with kim chee.
>
> You live alone, right?
No, there is a cat.
And an ethnic wife.
She thinks of it as falukorv and surkål.
> It sure does sound good, though.
Yes, and cheap, if you make your own kim chee.
--
Dicky
Re: Awesome Sandwich
"Dick Adams" <Bad.Addr@nonexist,com > wrote:
>Yes, and cheap, if you make your own kim chee.
Maybe this summer... I grow the ingredients, and have a recipe from my
Korean cousins (they once apologized for serving us store bought kim chee
but they were in an apartment, and the landlord wouldn't let them bury a
crock in the back yard...)
Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink,net /~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G
"Dick Adams" <Bad.Addr@nonexist,com > wrote:
>Yes, and cheap, if you make your own kim chee.
Maybe this summer... I grow the ingredients, and have a recipe from my
Korean cousins (they once apologized for serving us store bought kim chee
but they were in an apartment, and the landlord wouldn't let them bury a
crock in the back yard...)
Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink,net /~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G
Re: Awesome Sandwich
In article
<dMNph.697832$QZ1.369054@bgtnsc04-news.ops.worldnet.att,net >,
"Dick Adams" <Bad.Addr@nonexist,com > wrote:
> Yes, and cheap, if you make your own kim chee.
>
> --
> Dicky
Is this auto fermenting or does it need a specific starter?
Roland S
In article
<dMNph.697832$QZ1.369054@bgtnsc04-news.ops.worldnet.att,net >,
"Dick Adams" <Bad.Addr@nonexist,com > wrote:
> Yes, and cheap, if you make your own kim chee.
>
> --
> Dicky
Is this auto fermenting or does it need a specific starter?
Roland S
Re: Awesome Sandwich
"Joe Doe" <None@mail.utexas.edu> wrote in message news:None-1EDA33.13100112012007@geraldo.cc.utexas.edu...
> Is this (kim chee) auto fermenting or does it need a specific starter?
Years ago it self started. Since, I have each time thrown
in a bit of old kim chee for good measure. I make it when
cabbage is cheap, like around St. Patrick's day, with
dry garlic flakes, dry Thai hot peppers (flaked), and fresh
ginger, all from Chinatown. Kosher salt, to 3 or 4 per cent
of the cabbage weight, comes from any supermarket.
There are plenty of instructions for it out there. Now I
see that the common English spelling is kimchi. Plastic
food pails come in handy. After several months it gets
yellowish but is still good (as long as the air doesn't get
too it, of course).
"Joe Doe" <None@mail.utexas.edu> wrote in message news:None-1EDA33.13100112012007@geraldo.cc.utexas.edu...
> Is this (kim chee) auto fermenting or does it need a specific starter?
Years ago it self started. Since, I have each time thrown
in a bit of old kim chee for good measure. I make it when
cabbage is cheap, like around St. Patrick's day, with
dry garlic flakes, dry Thai hot peppers (flaked), and fresh
ginger, all from Chinatown. Kosher salt, to 3 or 4 per cent
of the cabbage weight, comes from any supermarket.
There are plenty of instructions for it out there. Now I
see that the common English spelling is kimchi. Plastic
food pails come in handy. After several months it gets
yellowish but is still good (as long as the air doesn't get
too it, of course).
Re: Awesome Sandwich
I've heard of kimchi, but never tasted it. Now you have me curious..
Here we go again.
--
Mike S.
"Dick Adams" <Bad.Addr@nonexist,com > wrote in message
news:8EUph.376505$Fi1.212262@bgtnsc05-news.ops.worldnet.att,net ...
"Joe Doe" <None@mail.utexas.edu> wrote in message
news:None-1EDA33.13100112012007@geraldo.cc.utexas.edu...
> Is this (kim chee) auto fermenting or does it need a specific starter?
Years ago it self started. Since, I have each time thrown
in a bit of old kim chee for good measure. I make it when
cabbage is cheap, like around St. Patrick's day, with
dry garlic flakes, dry Thai hot peppers (flaked), and fresh
ginger, all from Chinatown. Kosher salt, to 3 or 4 per cent
of the cabbage weight, comes from any supermarket.
There are plenty of instructions for it out there. Now I
see that the common English spelling is kimchi. Plastic
food pails come in handy. After several months it gets
yellowish but is still good (as long as the air doesn't get
too it, of course).
I've heard of kimchi, but never tasted it. Now you have me curious..
Here we go again.
--
Mike S.
"Dick Adams" <Bad.Addr@nonexist,com > wrote in message
news:8EUph.376505$Fi1.212262@bgtnsc05-news.ops.worldnet.att,net ...
"Joe Doe" <None@mail.utexas.edu> wrote in message
news:None-1EDA33.13100112012007@geraldo.cc.utexas.edu...
> Is this (kim chee) auto fermenting or does it need a specific starter?
Years ago it self started. Since, I have each time thrown
in a bit of old kim chee for good measure. I make it when
cabbage is cheap, like around St. Patrick's day, with
dry garlic flakes, dry Thai hot peppers (flaked), and fresh
ginger, all from Chinatown. Kosher salt, to 3 or 4 per cent
of the cabbage weight, comes from any supermarket.
There are plenty of instructions for it out there. Now I
see that the common English spelling is kimchi. Plastic
food pails come in handy. After several months it gets
yellowish but is still good (as long as the air doesn't get
too it, of course).
Re: Awesome Sandwich
Dick Adams wrote:
> Fried baloney with kim chee.
Made a gallon last week, doing well.
Joe Umstead
Dick Adams wrote:
> Fried baloney with kim chee.
Made a gallon last week, doing well.
Joe Umstead
Re: Awesome Sandwich
On Jan 12, 9:17 am, "Dick Adams" <Bad.A...@nonexist,com > wrote:
> "Mikey S." <abc...@att,net > wrote in messagenews:lgHph.372250$Fi1.245626@bgtnsc05-news.ops.worldnet.att,net ...
> > So what's your favorite sourdough sandwich?Fried baloney with kim chee.
Nahh! Live monkey brain, Kwantung style, with some ginger sauce, served
on an open-faced sourdough sandwich.
On Jan 12, 9:17 am, "Dick Adams" <Bad.A...@nonexist,com > wrote:
> "Mikey S." <abc...@att,net > wrote in messagenews:lgHph.372250$Fi1.245626@bgtnsc05-news.ops.worldnet.att,net ...
> > So what's your favorite sourdough sandwich?Fried baloney with kim chee.
Nahh! Live monkey brain, Kwantung style, with some ginger sauce, served
on an open-faced sourdough sandwich.
Re: Awesome Sandwich
On Jan 12, 12:02 am, "Mikey S." <abc...@att,net > wrote:
> So what's your favorite sourdough sandwich?
> Mike S.
It would have to be either:
1) a thin layer of mayo with thick slices of tomato and nice sweet
onions, or
2) fried Spam with grilled onions and a layer of mayo.
Russ
On Jan 12, 12:02 am, "Mikey S." <abc...@att,net > wrote:
> So what's your favorite sourdough sandwich?
> Mike S.
It would have to be either:
1) a thin layer of mayo with thick slices of tomato and nice sweet
onions, or
2) fried Spam with grilled onions and a layer of mayo.
Russ
Re: Awesome Sandwich
Grilled cheese works great.
The cheese melts through the holes and gets all caramelized on the outside.
YUMO
--
Ron Anderson A1 Sewing Machine
PO Box 60, Sand Lake, NY 12153
518-469-5133
http :// www .singera1sewing,com
http :// www .a1sewingmachine,com
"Mikey S." <abcxyz@att,net > wrote in message
news:lgHph.372250$Fi1.245626@bgtnsc05-news.ops.worldnet.att,net ...
>I baked a couple of really nice tasting sourdough loaves yesterday, nice
>and tangy, a nice open crumb with the crust so tough and chewy you really
>could get your teeth into it. I tend to eat my sourdough with just butter
>and make sandwiches on yeasted whole wheat but one of my daughters made a
>sandwich that was so good she told me I just had to try it, so I did, and
>it was awesome.
> So here goes..
> 2 nice thick slices of your best sourdough, a nice stack of warm turkey
> pastrami ( might be even better with real pastrami but this is what we had
> and it was great), a good layer of Alpine Lace Swiss cheese, (which is
> more than 50% holes and VERY flavorful), a little mayonnaise and a whole
> lot of fresh course ground black pepper. This simple combination just
> seemed to work together so well, the bread was flavorful and chewy enough
> to really stand out, but the meat and cheese were both bold enough to hold
> their own as well. The flavors were all distinguishable individually, but
> also seemed to meld and perfectly complement each other somehow. I never
> would have thought to use mayonnaise on this, I would have went for spicy
> brown mustard, but I tried it both ways and the mayonnaise was better by
> far.
>
> So what's your favorite sourdough sandwich?
>
> --
>
> Mike S.
>
>
Grilled cheese works great.
The cheese melts through the holes and gets all caramelized on the outside.
YUMO
--
Ron Anderson A1 Sewing Machine
PO Box 60, Sand Lake, NY 12153
518-469-5133
http :// www .singera1sewing,com
http :// www .a1sewingmachine,com
"Mikey S." <abcxyz@att,net > wrote in message
news:lgHph.372250$Fi1.245626@bgtnsc05-news.ops.worldnet.att,net ...
>I baked a couple of really nice tasting sourdough loaves yesterday, nice
>and tangy, a nice open crumb with the crust so tough and chewy you really
>could get your teeth into it. I tend to eat my sourdough with just butter
>and make sandwiches on yeasted whole wheat but one of my daughters made a
>sandwich that was so good she told me I just had to try it, so I did, and
>it was awesome.
> So here goes..
> 2 nice thick slices of your best sourdough, a nice stack of warm turkey
> pastrami ( might be even better with real pastrami but this is what we had
> and it was great), a good layer of Alpine Lace Swiss cheese, (which is
> more than 50% holes and VERY flavorful), a little mayonnaise and a whole
> lot of fresh course ground black pepper. This simple combination just
> seemed to work together so well, the bread was flavorful and chewy enough
> to really stand out, but the meat and cheese were both bold enough to hold
> their own as well. The flavors were all distinguishable individually, but
> also seemed to meld and perfectly complement each other somehow. I never
> would have thought to use mayonnaise on this, I would have went for spicy
> brown mustard, but I tried it both ways and the mayonnaise was better by
> far.
>
> So what's your favorite sourdough sandwich?
>
> --
>
> Mike S.
>
>
Re: Awesome Sandwich
On 12-Jan-2007, "Mikey S." <abcxyz@att,net > wrote:
> So what's your favorite sourdough sandwich?
BLT
sourdough sun-dried tomato semolina bread
lettuce - leaves, not chopped
roma tomato - sliced about 1/4" thick
rasher of bacon
Miracle Whip
--
Change Cujo to Juno in email address.
On 12-Jan-2007, "Mikey S." <abcxyz@att,net > wrote:
> So what's your favorite sourdough sandwich?
BLT
sourdough sun-dried tomato semolina bread
lettuce - leaves, not chopped
roma tomato - sliced about 1/4" thick
rasher of bacon
Miracle Whip
--
Change Cujo to Juno in email address.
