Favorite sandwich?

[J. Barron DeJong]

I’m curious, what’s the break point between almost all and most?
Yea, I’m sitting in the airport bored, maybe I will hunt down a breakfast sandwich.



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Been reading up on crab harvest, and may need to issue a correction. Appears ‘most’ crab in MD is coming from North Carolina, Louisiana, and Texas.

Last fucking time I believe anything my co-workers from New Orleans tell me.

[muted reborn]

Muted killing it in here.


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Thanks but I can't keep up this pace though

Been reading up on crab harvest, and may need to issue a correction. Appears ‘most’ crab in MD is coming from North Carolina, Louisiana, and Texas.

Last fucking time I believe anything my co-workers from New Orleans tell me.

Whatever I had, it was memorable.

Breakfast Sandwich of the day - left over crab cakes with melted pepper jack/buttermilk sauce. Egg fried in a large round canning jar lid. Arugula treated as Pinned suggested. White bakery bread from Vossen Bakery. Damn good, the egg made it sing.

[ghosthop]

FTR, actual MD blue crab will come flash frozen from the processing plan on Tilghman and was well over $50 a pound last time I checked.

Most tourist traps serve out of state crab but somewhere with a clue will serve local and have prices to match. As a boy, October was a special time. Best of the season crab meat, beginning of oyster season, and the shortened season for terrapin soup. Fifteen years since the last legal harvest.

[irul&ublo]

Cow bacon? Never heard of it but you’ve got my attention.

It’s a moooving experience

[J. Barron DeJong]

Next time I’m in New Orleans I’m starting a rumor that most Louisiana crawfish is actually California crayfish.

[muted reborn]

Next time I’m in New Orleans I’m starting a rumor that most Louisiana crawfish is actually California crayfish.

You will get cursed if you say that. You could go an absurd step further and say they are from Utah, apparently people have crayfish boils from the strawberry reservoir here. No limit.

https://wildlife.utah.gov/crayfishin...-and-food.html

[skaredshtles]

You will get cursed if you say that. You could go an absurd step further and say they are from Utah, apparently people have crayfish boils from the strawberry reservoir here. No limit.

https://wildlife.utah.gov/crayfishin...-and-food.html

I used to go to a couple local reservoirs (Front Range) with a buddy and do some crawdaddin'... sometimes we'd catch pounds of them in just a couple hours.

[BC13]

Thanks but I can't keep up this pace though



Whatever I had, it was memorable.

Breakfast Sandwich of the day - left over crab cakes with melted pepper jack/buttermilk sauce. Egg fried in a large round canning jar lid. Arugula treated as Pinned suggested. White bakery bread from Vossen Bakery. Damn good, the egg made it sing.

Leftover crab cake...never heard of it

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[muted reborn]

Danwich of the Day: Dan's buckwheat breakfast sandwich he posted here. Not quite the same ingredients but close enough. First timer impression of Buckwheat waffles- kinda bland and surprisingly fluffy and not crispy. The small little waffle maker we own was the perfect size - and of course my wife has a skull one. If you know her it's not a surprise.

[Dantheman]

Is that just a normal waffle recipe with buckwheat flour subbed in? Yeah, that's probably gonna be underwhelming. My recipe is fairly involved. Also, while the skull is cool, even mine require a classic waffle maker to be crispy. I've tried the batter as a pancake and it doesn't work.

[muted reborn]

I bought Bobs Red Mill Buckwheat mix for it. What's your recipe? I noticed you said yours was fermented and was like WTF does that even mean for a waffle, ha.

[Dantheman]

This will look like a lot of work and it does require planning a few days ahead of when you want waffles, but it's almost all inactive time. This recipe makes about 22-25 waffles. I make a lot so I get to enjoy them out of the freezer for a few weeks, but you could halve it if you wanted to. Only works with a "classic" style waffle iron. A Belgian waffle iron won't work.

2 lbs whole buckwheat groats (I get them at the Good Earth on 7th east, probably available at similar commie hippie stores and certainly online)

Soak the buckwheat groats in lots of water for 12-24 hours. Be sure to use a lot of water as they swell a lot during soaking. Cover the dry groats by at least 3 inches.

After soaking rinse the groats in cold water (they are really slimy after soaking), drain and keep them in a covered bowl for 24-48 hours to sprout. Afterwards most of the groats will have started to grow a little ~1/4" sprout.

Completely puree the sprouted groats in a blender or food processor using 1 cup of cold water per 3 cups groats. You can finish the batter and make waffles at this point, but I prefer to transfer the puree to a bowl and let it ferment overnight to get a funky sourdough-like flavor. Leave the puree out on the counter in a covered bowl for up to 12 hours, or in the fridge for up to 24 hours. It may be a little stinky at the end, but when they cook up it's delicious.

To complete the batter add the following to the puree and whisk completely:

3 eggs
1 Tbs kosher salt (or 1.5 tsp table salt)
2 Tbs sugar
1 tsp baking powder
1 tsp baking soda (aids browning)
1 can coconut milk (or equivalent)

Sometimes I need to add a little water to thin the batter out a bit more so it pours better. Not always, it's judgement call.

Start making waffles. Lightly spray or oil the iron to prevent sticking. One waffle usually takes 4-5 minutes to cook.

[muted reborn]

I'm very intrigued by sprouted groats now and want to try them at some point but I question my dedication to Groated Motion after reading all that. But I do want to make a 'rinse the groats' sticker more than the recipe for some reason?

BTW, you gluten free?

[Dantheman]

Yes, glutarded unfortunately. It's a committing recipe but the whole soak/rinse/puree/ferment part is only about a half hour of actual work total. It takes way longer to actually cook the waffles. Results are worth it I think.

[MakersTeleMark]

Speaking of, has anyone mentioned how sublime a homemade dosa can be? Takes 3 days to ferment the dough, and mad crepe skills but worth it so much with good fillings and homemade sprouts.

[PeachesNCream]

This will look like a lot of work and it does require planning a few days ahead of when you want waffles, but it's almost all inactive time. This recipe makes about 22-25 waffles. I make a lot so I get to enjoy them out of the freezer for a few weeks, but you could halve it if you wanted to. Only works with a "classic" style waffle iron. A Belgian waffle iron won't work.

Sounds tastey, I'm a sucker for any sort of sourdough flavor. And you could probably call them healthy (versus a standard white flour waffle)

[stapes]

Maybe not my favorite necessarily, as that depends on my mood etc, but if there’s a Monte Cristo on the menu I usually feel the need to try it

[riser4]

Maybe not my favorite necessarily, as that depends on my mood etc, but if there’s a Monte Cristo on the menu I usually feel the need to try it

I'm the same way about a Reuben. If it's on the menu I'm probably gonna order it. And it's not necessarily my favorite.

[Dantheman]

Sounds tastey, I'm a sucker for any sort of sourdough flavor. And you could probably call them healthy (versus a standard white flour waffle)

Oh they're healthy AF.

[skaredshtles]

I'm the same way about a Reuben. If it's on the menu I'm probably gonna order it. And it's not necessarily my favorite.

Me too. Always looking for that knock-your-socks-off Reuben.

[riser4]

Oh they're healthy AF.

Have you calculated the macros for the waffles alone? I'm tracking calories. [I don't do syrup, but the kids do.] If you haven't, then I'll have to figure it out. I'm about to order a new waffle maker and track down groats because this is what we need for the holidays. I'm assuming these freeze well like any other waffle? Both thing #1 and I are big fans of freezing leftover waffles for quick meals during the week.

[Dantheman]

I did do the math once. I think they were about 230-250 cals/ea, mostly carbs.

[babybear]

neva do math on waffles

[m2711c]

Me too. Always looking for that knock-your-socks-off Reuben.

on the lookout for anyone selling a good charise now that harry g's deli done closed...







fact..

[riser4]

on the lookout for anyone selling a good charise now that harry g's deli done closed...







fact..

Nsfw porn.