Just a nice little sandwich I made
imgur.com/a/4Kb0MPosted Jan 14, 2016, 1:41 AM UTC
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imgur.com
Hnnnng
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This kind of sandwich is my worst nightmare.
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Is everyone stoned right now? Why is this sandwich so upvoted?
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No you didn't.
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Needs a middle bread layer. Meat to bread ratio (for me) is off.
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You still want to be able to bite it with ease.
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Take half that meat out. boom. done!
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Then you don't need another slice of bread
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I got custom bread, how you rollin ?
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cant have a good sammich without good bread
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This man knows his sammichs
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Should have stopped at mustard, cheese, and bacon and then grilled that shit.
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Mustard in grilled cheese (excuse me, I meant "melt") is a game changer
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Please...Tell me how it tasted
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Amazing, you should make one
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All that fancy stuff...may I suggest you try curing and smoking your own bacon next time? It's really simple and you can even smoke meats in a standard home oven. No need for any fancy supplies (except pink curing salt) or smokers.
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Could you point me towards a good how-to? Because, bacon.
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Google Michael Ruhlman, bacon. Great food writer and he breaks it down simply. Also wrote a book on cured and smoked meats called Charcuterie. For smoking at home in a conventional oven:
Large roasting pan, much larger than the meat you're smoking
Layer of soaked wood chips on the bottom
A rack with about a half inch clearance from the chips
Meat
Cover with foil and crimp the foil into a big tent that makes for a fair amount of space around the meat. The only thing the meat should be touching is the rack.
Place on the stove and turn the heat up to high. Once the wood starts to smoke a bit place the whole contraption in the oven at 200F. Depending on the size of the cut it'll take 2-4 hours. You want an internal temp of about 145-150.
Follow ruhlman's recipe or just make up your own. The only thing that really matters, as far as safety and actual curing, is the ratio of pink curing salt to meat, and time. For five pounds of pork belly it'll take about 7 days to cure, and 3-4 hours to smoke. Once it's smoked chill in the fridge overnight, slice, then cook how you normally cook bacon. The flavor, texture and overall quality is worlds apart.
Also, check out this photo to see the finished product, and there are some more instructions in the thread a few top comments down. https://www.reddit.com/r/pics/comments/2izpxy/we_made_some_bacon/
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I have DEFINITELY done this before. I added canned anchovies too...
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Do you want to ruin a sandwich? Because this is how you ruin a sandwich.
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Whole canned herring, anchovy, and other small fishies are delicious. They're often even canned on a processing ship on the water, long before they would lose any freshyness they would from processing then shipping.
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I don't think he was doubting how fresh the fish were. He was just saying that putting fish on it would ruin that sandwich, which I fully agree with.
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Oops. I feel dumb now.
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From the Netherlands?
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Do you use the really salty ones or the normal ones?
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Lol the blurry pictures every other one make me sad
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I'd take more but I ate it
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When I am preparing food that I am also taking pictures of I have learned to make sure to have a snack beforehand. If I am hungry when I take pictures of food I am preparing my pictures are blurry. If I have eaten a snack my pictures are not blurry.
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heh.. "little" he says..
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That. Looks. Delicious.
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Refrigerated pickles like Claussen s would have made this perfect.
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I've always wanted to know how to make a sandwich. This tutorial was great!!