What does Vegemite actually *taste* like, anyway?
Do you butter your sandwiches?
- Thread starter Warped9
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Olive oil is basically a foreign substance in my corner of Italy. Too cold for that. Butter is the stuff you use here. Or, if you are feeling adventurous, lard.
It's not good, its delicious!
...That is like saying the space shuttle is just a plane or a mag-lev train is just a fast trolley.
Kielecki is the pinnacle of mayonaizing technology. It has that special tang which just makes it sing. Honestly, I sometime eat is straight out of the jar with a spoon...
What would a person that was allergic to dairy (like me) use?
The train. Or if you are in a hurry, the plane.
But really, cow milk reigns supreme here: cheese, butter, cream. There are substitutes of course. We are not entirely heartless.
But really, cow milk reigns supreme here: cheese, butter, cream. There are substitutes of course. We are not entirely heartless.
My grandmother put butter on every sandwich she ever made. I always figured it was something someone of her generation did. She was born in 1908. I almost never put butter on sandwiches. I put it on grilled cheese. I also make a bacon sandwich which consists of bacon, mustard and butter. And I make a fried egg sandwich that I butter and put mustard on but that's it. I hated when my Grandmother gave me baloney sandwiches with butter on them when I stayed with her as a kid (especially because she made me brush my teeth too close to eating and that added a slight mint flavor to my food. Ugh.
I shed tears of pain and sorrow for people who never had the opportunity to try real, delicious mortadella di Bologna and instead had to rely on the abomination that is called "bologna" or "baloney".
Do I butter my sandwiches?
A
Amaris
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I realize without a similar frame of reference to your own, I can't truly know, but what is the difference between them? The best bologna I've ever eaten, as far as I know, is Hebrew National's beef bologna, which is also 100% Kosher (if the name didn't tell you
).
Say what one wants about North American/Western-style sandwich baloney (or bologna if one wants the stuff to sound marginally more sophisticated to the palate), but at least it's not pimento loaf. Lunch meat + little colorful pieces of things that shouldn't be distributed throughout a slice of lunch meat = no thank you.
American sandwich bologna might be a pathetic shadow of authentic Italian bologna from the Old Country, but at least it's not....that stuff.
American sandwich bologna might be a pathetic shadow of authentic Italian bologna from the Old Country, but at least it's not....that stuff.
Heh. Hard to describe. I have never been in the US, but I've tasted sub-par bologna in Europe, which I guess is not so far, so that's where I am coming: as Poinsettia, mentioned, they tasted really artificial and acidic. It was slimy, and the texture was all wrong. The idea of "frying" it makes me shudder.I realize without a similar frame of reference to your own, I can't truly know, but what is the difference between them? The best bologna I've ever eaten, as far as I know, is Hebrew National's beef bologna, which is also 100% Kosher (if the name didn't tell you
Mortadella is sweet and delicate. It has little cubes of lard in it, an it's seasoned with black pepper and sometimes pistachios. It's cut in really thin slices, and it gives off an incredible fragrance. Put it all alone on a slice of warm Italian bread, and it would be heaven.
Traditionally it's pork, but there are kosher and halal varieties. But I never tried them, so I can't say anything about it.
A good sandwich consists of three pieces of bread, peperoni and ham, emmenthaler and cheddar, pickles, tomatoes, jalapenos, lettuce, onion rings. Addition of any kind of sauce optional. A _hint_ of A1 (or Heinz 57) steak sauce on the lower level, and Heinz salad creme on the upper level, that's my preference. Butter has no right to exist in that realm.
And I'm hungry now.
And I'm hungry now.
Pepperoni goes best on a hard roll or bun, not so much on sliced bread, but it does complement pretty much any sandwich that has cheese and meats on it.
Sounds good to me.Grilled cheese with bacon sandwich. Mmmm...
With a few sweet pickles on the side and a nice cup of coffee.
My mother buttered EVERYTHING. She would slice a donut in half and spread butter/margarine those halves...
. Until this thread I thought she was the only one who buttered sandwiches.Since I grew up on Miracle Whip, mayo tastes awful to me. Personally, I only use Miracle Whip for an occasional sandwich, with mustard. Otherwise, it is only for potato or macaroni salads.
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