Submitted by crimfan on Wed, 08/11/2010 - 4:22pm
I don't have a waffle iron or sandwich press and don't really intend to get either anytime soon. I used to have a Foreman grill, which presses reasonably well, but I never liked it for anything else and lack the counter space. However I decided to make an approximate Cuban sandwich (with a bottle of beer) for dinner, which requires approximating a sandwich press. Here's my attempt. This might be totally obvious to others, I don't know, but it had never occurred to me.
Submitted by Stuart Broz on Thu, 05/13/2010 - 8:24am
The other day, Angela and I went over to Mark's Kitchen, a tasty Korean-American cafe. It had a nice selection of bread types. While we were eating, I kept looking at their bread list. Then I looked at Angela's chicken and avocado club sandwich on sourdough. Three slices of bread. Each of them were the same.
Why not a slice of pumpernickel on the bottom, olive bread in the middle, and sourdough on top? Why not a slice of challah or multigrain in there somewhere? Why limit yourself to one type of bread in any sandwich?
Submitted by crimfan on Sun, 01/17/2010 - 2:56pm
I really need to go shopping but am too lazy to do so right now, so I've been "making do". That also helps clear out items that would otherwise go to waste, so not so bad. Anyhow, making do often forces you to a bit of creativity. Without further ado:
Submitted by crimfan on Sat, 09/19/2009 - 9:12pm
In the NY area you can get all manners of Italian food. Alas for me it's not really like the Italian food of Chicago, or at least you can't get the classic Chicago style Italian beef sandwich. However I found a jar of hot giardinera at the grocery store that's a passable imitation of the real thing with olives, hot peppers, cauliflower, celery, and carrots in olive oil.
Submitted by Stuart Broz on Fri, 03/06/2009 - 8:46am
The sudo make me a sandwich robot:
Courtesy of Bre Prettis. Inspired by xkcd, a webcomic of romance, sarcasm, math, and language.