Favorite sandwich?

[Supermoon]

Good points, maybe a redo is in order. I may have been trying to go too haute cuisine with the Boars Head pickle and brioche bun. My dinnerware was the Spode "Woodland" series.

A pickle? Jesus dude. MAYBE a slice of Kraft singles on it. Better yet, do it open face and put a slice on each half. Original Lays chips on the side, or sour cream and onion if you're feeling fancy. Have a middle aged woman smoke a menthol in the living room about half an our before you eat, and have Pat Sajak hosting "The Wheel" on in the background.

[BmillsSkier]

A pickle? Jesus dude. MAYBE a slice of Kraft singles on it. Better yet, do it open face and put a slice on each half. Original Lays chips on the side, or sour cream and onion if you're feeling fancy. Have a middle aged woman smoke a menthol in the living room about half an our before you eat, and have Pat Sajak hosting "The Wheel" on in the background.

Please tell me you follow the Instagram page "Greatest Show on Dirt". (A must for 80s/90s baseball fans and culture if you grew up in that era) Cause that's exactly the kind of nostalgia you'd find there and exactly where my mind went when I read TR's TR.

[Supermoon]

Please tell me you follow the Instagram page "Greatest Show on Dirt". (A must for 80s/90s baseball fans and culture if you grew up in that era) Cause that's exactly the kind of nostalgia you'd find there and exactly where my mind went when I read TR's TR.

I don't, but I will check it out now!

[Woodsy]

Warm, a good Reuben.

Cold, Italian combo hoagie, wedge, sub, grinder depending on where on the East Coast you order it.
Only order on east coast.

[Core Shot]

Johnnies is intriguing. But Mr beef is classic. Hard to beat.
Portillo does mail order which is nice.

Elm wood park? Wtf. If you think that is sketch you never had Harold’s chicken. Or the old rib joint farmer browns before they tore down Cabrini green.

Hamburger heaven in elmherst is a great stop from ohare.
Since 1948. Some say they invented the double decker burger. Ray croc ripped them off.

[Core Shot]

Since we’re in Chicago mode. What about roast beef and pastrami on rye at mannys deli?

A side of kishke and latkes and matzo soup. I’m jonesing now.

[digitaldeath]

Chicago short order fried egg sandwich

Gyro

Country club club sandwich turkey and ham and bacon


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[riser4]

The fellas below ask some important questions. I think the accoutrements matter when it comes to nostalgia food.

Besides the Chinette and childish beverage, did you use those stale sesame seed buns they always seemed to come on?

I think the key was letting the Manwich sink into that "bread" to soften it up to just the right consistency so it still stayed together when you ate it but you also didn't chip a tooth on it.

Paper plate was probably more delicious than those buns.

[mud]

Picked up a nice pork loin roast, seasoned with S&P, sous vide for 3 hours at 140 then 5 mins under the broiler.
Had to make a sandwich for the cook while carving it up, I could have eaten the whole thing but had to share with family.

[tgapp]

Picked up a nice pork loin roast, seasoned with S&P, sous vide for 3 hours at 140 then 5 mins under the broiler.
Had to make a sandwich for the cook while carving it up, I could have eaten the whole thing but had to share with family.

I'm now of the opinion that every meat is better when cooked in sous vide. Seriously, name a meat that doesn't benefit from sous vide cooking.

I'll wait.

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[mud]

Some things are not worth the effort because the alterative is just as good.
I don't notice a difference between sous vide sirloin and reverse sear.
I'm not going to spend 36 hours on a prime rib if I have a convection oven or smoker.

[Phall]

Country club club sandwich turkey and ham and bacon
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This is one of my favorites, however there are so many places that phone this in. A club is 3 pieces of bread toasted, turkey, bacon, (maybe ham), lettuce, tomato, mayo, cheese. The amount of single layer sandwiches I've received with turkey only or something similar makes me angry.

[zion zig zag]

Man, I am into the reverse sear on the smoker. Elk backstrap smoked and then seared with a butter/garlic baste finish is about as good as it gets. If sous vide is better, then I'm all ears.

[nickwm21]

Good points, maybe a redo is in order. I may have been trying to go too haute cuisine with the Boars Head pickle and brioche bun. My dinnerware was the Spode "Woodland" series.

Just do this:

https://cooking.nytimes.com/recipes/...cipe-iOS-share


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[tgapp]

Man, I am into the reverse sear on the smoker. Elk backstrap smoked and then seared with a butter/garlic baste finish is about as good as it gets. If sous vide is better, then I'm all ears.

I guess smoking is the one exception when it comes to cooking; I love smoked meats. That said, you can still smoke and then sous vide, and you can also sous vide and then pan finish - I always do a butter/garlic baste and pan sear after sous vide.

The benefit to sous vide is that my steaks are always perfectly on the rare side of medium rare. They never deviate. It's like steakhouse level consistency, which is hard to do when you eat a steak every two weeks or so.

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[Woodsy]

Chicago short order fried egg sandwich

Please explain this. What makes this better than a BEC @ any deli in NYC/NJ/CT?


Also need to amend my favs to include a Birria Torta

[Supermoon]

Please explain this. What makes this better than a BEC @ any deli in NYC/NJ/CT?

Nothing

[digitaldeath]

Well it’s not a bacon egg and cheese. It’s a fried egg sandwhich. In Chicago they have all these short order places where you can get like 30 different things. It’s not a bodega.

You gotta be there

Connecticut sandwiches? Huh


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[riser4]

Well it’s not a bacon egg and cheese. It’s a fried egg sandwhich. In Chicago they have all these short order places where you can get like 30 different things. It’s not a bodega.

You gotta be there

Connecticut sandwiches? Huh


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I've changed my mind about you. You just might be alright.

[MagnificentUnicorn]

I'm now of the opinion that every meat is better when cooked in sous vide. Seriously, name a meat that doesn't benefit from sous vide cooking.

I'll wait.

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I’d rather braise most meat. Pork butt, chuck roast, short ribs, chicken thighs. I like the way the braising liquid lends flavor and complexity to the meat.


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[skaredshtles]

I’d rather braise most meat. Pork butt, chuck roast, short ribs, chicken thighs. I like the way the braising liquid lends flavor and complexity to the meat.

Mmm... peposo.

[Aldo]

Warm, a good Reuben.

Cold, Italian combo hoagie, wedge, sub, grinder depending on where on the East Coast you order it.
Only order on east coast.

Et voila

[Woodsy]

Now, what do you call that is the question

[Buzzworthy]

One good lookin hoagie

[BmillsSkier]

Damn that's hot.