Tacos are their own food groupQuote:
Originally Posted by raisingarizona13
Printable View
Tacos are their own food groupQuote:
Originally Posted by raisingarizona13
I saw you had posted here and clicked in knowing for sure it was gonna be taco related. I was hoping for a nice mouth watering shot of some killer chicken tacos though. Next time.Quote:
Originally Posted by raisingarizona13
You know... if this is allowed, ima agree with you.Quote:
Originally Posted by raisingarizona13
Yes, hence the term....super food group.Quote:
Originally Posted by Supermoon
Thanks Brownski. I can't load pictures on to this sight. I swear, it won't let me. It's been that way ever since I loaded up all those photos of my wife and my sister, she was totally cool about it though.Quote:
Originally Posted by Brownski
That's the fucking spirit!Quote:
Originally Posted by skaredshtles
I once walked five inebriated miles along a 55MPH two-lane road to eat a beef on weck.
Grilled cheese, meatball sub, BLT on sliced brioche, and tamago sando all hold a special place in my heart.
But a fried softshell sandwich is the only thing I will order consistently when I see it out. So that must be it.
And now we’re back to debating upstateQuote:
Originally Posted by Mazderati
Good choice sir.
https://whatscookingamerica.net/sandwich/beefonweck.htm
PS. Tacos were ruled out pages ago. Start your own damn taco thread.
Im in the same boat. If there is a softshell crab sandwich, that's what I'm ordering.Quote:
Originally Posted by ghosthop
Place in Baltimore called The Local Oyster has a sandwich called the Colossal Crab Sandwich.
https://i.pinimg.com/474x/52/bb/46/5...e122561930.jpg
I planned my trip back from Wydaho last March so I could be passing through Buffalo on a Thursday at lunchtime...Quote:
Originally Posted by Mazderati
So I could get a prime rib on a weck from Charlie the Butcher near the airport. Only available on Thursdays...
Mmmm, softshell.
My favorite sandwich is and will always be a leftover Thanksgiving turkey sandwich from my Thanksgiving Friday or Saturday ski lodge (or car) brown bag mid day break. If no skiing happening, then mid day while putting up Christmas lights at home..
How are there seven pages here and no one has mentioned The Pickle Barrel in Fort Collins? That place is the Mecca of all sandwich shops. Tobin’s Tummy Pleaser?Funky Punky? Yes please!
Sent from my iPhone using TGR Forums
One of the best sandwiches is the Gasm at Se-Port Deli out on Long Island. It is chicken cutlet, melted mozzarella and bacon on a toasted garlic hero. Topped with some Russian dressing and cole slaw.
Also a big fan of the Chipotle Pastrami from Sam LaGrassa’s in Boston. It is on the pricy side but real tasty.
Anybody else old enough to remember the Burger King Veal Parmesan sandwich? Call me crazy but that was some good shit, best fast food sandwich evah..
I don't know, I didn't go to Burger King.
I've been in the back fixing the POS hardware
which is the main reason why i don't go there
edit: say what you will about Mcdoanlds it was one of the cleaner FF restaurants I experienced from behind the counter
Sadly heard the PB may have closed its doors. Knew it changed ownership at some point.Quote:
Originally Posted by jerlane
Lived right around the corner in college. Tobins or Toonces was always my go to.
Choice City does fine sandos. And Fiona’s used to as well before shuttering.
No way!Quote:
Originally Posted by stapes
Right across from campus that place typically had a line going almost out the door.
Mmmm, Balboa ...
That thing have bacon on it, too? Alright, sign me up!Quote:
Originally Posted by Bobby Stainless
While it's not my favorite sandwich, you've got a real great point here.Quote:
Originally Posted by SumJongGuy
My mom would bring this loaf of Thanksgiving stuffing bread from a bakery in CLE down to the beach every Thanksgiving just for the leftover sandwiches. I looked forward every year to loading up that bread (think the best sourdough stuffing just mashed all together and formed into a loaf and sliced - it was fucking genius) with all the turkey and sides from the night before and washing it down with some cold ones watching football outside.
That's it, I'm gonna find that shit for this year. Thanks for the reminder SJG.
I’m somehow intrigued by this sandwich. What kind of spaghetti sauce do you prefer? Do you heat it up?Quote:
Originally Posted by dan_pdx
Not sure if it’s been mentioned in this thread, but the IG account Sandwiches of History is great.
https://www.instagram.com/tv/ChpzfLV...d=YmMyMTA2M2Y=
I recently had a Pork Belly BLAT (added fried egg) that was life changing from the Chalkboard Kitchen food truck here in Durango. They also have a Turkey Shishito Pepper sandwich that crushes.
The Tortas from Cuevas Tacos food truck beat any I’ve found in Denver or SLC.
Sent from my iPhone using TGR Forums
soft shell crab is lit
Attachment 425422
Been awhile... but dropped by this place recently for a roast pork bánh mi. Fuckin delicious.
https://maps.app.goo.gl/17957JRn6PnaNTa68
Hard to pick a favourite sandwich but I had this yesterday. Type of meal where you're still thinking about it hours later. (Admittedly the meat colour isn't looking super appetizing, my mobile camera has this weird affect with food pics)
Attachment 425442
that looks damn tasty! perfectly balanced ingredient ratio goin' on there.
Yeah this place nails it - everything is just perfect.
Used to fly up to Bishop, CA from San Diego about 15 years ago.....would go to Schat's and get the carved turkey sandwich, quite good. Sleepy flight home back to SD.
Attachment 427578
Attachment 427579
Attachment 427580
sideways pics, fack. Anyways took about 5 hours to make this sandwich which is ridiculous but it’s worth it. In New Orleans there is a restaurant called Turkey and the Wolf and I had this triple decker Swiss cheese melt on rye with coleslaw, Russian dressing and collard greens there. I bought the recipe book and today made it myself. It is incredible.
^^ That does look good! Can you add pics of pages 178 & 225 for the rest of the recipe?
I’m not sure about totally replacing the pastrami with collard greens, but willing to try it as-is first.
I'm sure it would taste ridiculously good with pastrami and be much quicker to make. I'm winning serious points with my southern wife learning how to cook great collard greens, and the sandwich is spectacular with it though. Here's the other pagesQuote:
Originally Posted by billyk
Attachment 428147
Attachment 428148
Attachment 428149
Shopping for all this is a commitment too. I had to order some items on Amazon when I couldn't find it locally.
Another sandwich 'recipe' from the book, as we have a ton of large tomatos becoming ripe from the garden and I need new ideas on how to eat them. A simple twist on the classic southern tomato sandwich. The white bread i used was good but I REALLY need to find slices that are texas-toast thick next time.
I pan toasted both sides of the bread in a cast iron skillet, then added Dukes mayo and also roasted sunflower seed to each inside slice. Then the cored tomato goes on and doused with salt/pepper. Then added dill, tons of basil from the garden, and a shit load of fresh lemon juice. Easy and quick. I've never called a sandwich refreshing before but this one was. Pretty good!
Attachment 428151
Attachment 428152
Great idea - I've also currently got a metric shitload of tomatoes coming in from the garden, and am always looking for good ways to use them. BLT's, tomato salads, caprese, tomato bisque, gazpacho - still seems like I can't keep up.Quote:
Originally Posted by muted reborn
Got distracted by other things. Thanks for following up. I need to try that, for sure! In fact, I need to order that cookbook!Quote:
Originally Posted by muted reborn
A lot of Reuben like sandwiches call for buttering the outside of the bread slices, and then toasting them in a pan to get that golden brown goodness.
I ran across a video that suggests using mayo instead of butter to do the same thing. Tried it out, and it is actually pretty good. Doesn’t taste all that much like mayo after the browning, and feels a little lighter, and maybe slightly healthier?
Mayo is mostly oil, so it works on things like grilled cheese, for ex (though doesn't taste buttery). It's also good slathered on fish then broiled, the mayo disappears.
I'm in mayo heart camp. So underutilized.
Yes on using on fish. Put some cayenne and a few drops of sesame oil in some mayo and spread on ahi before searing. Muy buenoQuote:
Originally Posted by Danno