cold top hot bottom?
Attachment 436258
oh yeah.
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cold top hot bottom?
Attachment 436258
oh yeah.
This was served cold, but I didn’t ask about a hot option. Maybe next timeQuote:
Originally Posted by mud
Trending #sloppyjoe
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Picked up some mortadella at the deli; fried up with some provolone and dijon and duke’s mayo makes for a good lunch. Need to add pickles to cut the greasiness next time, maybe add an egg.
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Mortadella, Havarti a touch of mustard and piles of mayo on a fresh roll or Portuguese long bun is a long time fave in this house. Fresh or toasted or even microwaved for ~15 seconds.
I'd forgotten about the delicious panino con lardo I had in Florence a few years back. So simple and tasty.
http://www.reidsitaly.com/destinatio...ratellini.html
Sunday morning at the bakery, only one way to go.
Spinach n mushroom frittata with fresh moots and hot pepper spread.
Launch pad for the day.
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looks solid.
CO Upgrade at Village Bagel in Edwards, CO was a recent winner although busting out the knife and fork prob disqualifies it from this thread.
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Dang that looks good. I just found out about Mortadella this year. From a couple weeks ago at a place called Central 9th - the bread, made in-house, made the sandwich sing. Rovagnati Italia Mortadella, shaved fennel, Arugula, provolone, Dukes and sweet peppers. Not fried up though.Quote:
Originally Posted by mud
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No, that's a tasty sandwich - no matter how you eat it. From yesterday: CROQUE MADAME - Grilled ham and gruyère cheese on sourdough with béchamel sauce, topped with an egg sunnyside up.Quote:
Originally Posted by westoxified
Attachment 437158
The cheese was melted all over the top and sides of the sandwich, and combined with the runny egg I ate it with a knife and fork. From Delice bakery. Cheese was too rich for me in that amount, I doubt I'll have this again, but almost any sandwich is worth trying once.
Have you found out about lardo yet?Quote:
Originally Posted by muted reborn
Mmmm... now I'm hungry for lardo.
That's the second time you've mentioned it in a week. PM Lemonboy. He is the lardomaster. I bet his username is still active.Quote:
Originally Posted by skaredshtles
Ok, I’m hard.Quote:
Originally Posted by muted reborn
Bologna makes you hard, eh? NTTAWWT.Quote:
Originally Posted by JimmyCarter
When it dresses up all sexy like that, yes.Quote:
Originally Posted by MakersTeleMark
That’s why it’s called the Baloney PonyQuote:
Originally Posted by MakersTeleMark
I thought we had all agreed that there would be no kink-shaming in the sandwich thread... :confused:
I <3 the Mortadella and I will not lie. But no stinky cheese with that please.Quote:
Originally Posted by skaredshtles
This was peak middle school making my own lunch cuisine.
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Must be a southern thing, my wife did the same. They sell Wagu Bologna at a local butcher shop here. You would probably love it.
Just googled lardo and lardon, oh boy
The simple deli meister trick that Brad Leone let out on the tubes should teach you to score that in a clockwork pattern.
This isn't a pep pie son, this is a brefest sammie.
Why I know this shit? Don't ask. A lot of reasons.
Some day I'm going to visit Colonnata... for reasons.Quote:
Originally Posted by muted reborn
I don't want in any way to keep you from visiting, but it is a very approachable home project. Very. Until it isn't. Temp control, and patience of course, is key.Quote:
Originally Posted by skaredshtles
Why do I know this shit too? Don't ask.
I have no doubt. Most cured stuff is fairly easy...Quote:
Originally Posted by MakersTeleMark
The trip to Colonnata would be more of a pilgrimage, though.
As will be the trip to this place: https://www.dariocecchini.com/
Dammit. I'm hungry now.
Fuck you and your links bastard. At least I'm helpful, not just a big ole tease. Don't do that. It's wrong.Quote:
Originally Posted by skaredshtles
I don't think this word means what you think it means.Quote:
Originally Posted by MakersTeleMark
:wink: