For me its the humble BLT
>>21591383a simple, rustic BLT with 2 inches tall of shit in itfucking hack
Post the grilled cheese
>>21591391I wouldn't call the BLT simple. It's one of very few sandwiches to utilize temperature polarity.
>>21591585I was being ironic
>>21591602I was replying with ironic sarcasm
>>21591383Too thick.
>>21591585Nigger it's cold veg on hot meat, get over yourself.
>>21591649list 10 other commonly eaten sandwiches that utilize this hot/cold technique.
>>21591383For me it's the Humboldt squid
>>21591585>temperature polarity
>>215921681% Squid. May not even be Squid, there was a scandal in Europe when Greek restaurants used a thick cut of sheep colon.
>>21593289>trusting greekshas Homer taught you nothing
>>21591383>Lobster BLTIt's still just a BLTBaconLobsterTomato
As a Greek philosopher once said: “The BLT is a showcase of ingredients.”Bread: rustic bakery loaf, half inch slices. Nothing too holey, as you want absorption of the tomato juices. Lightly toasted only on the outside for crunch and structural integrity.Tomato: the most important part. Only use large, heirloom tomatoes purchased directly from a farmers market, roadside vegetable stand, or out of the bed of a pickup truck. The less teeth the farmer has, the better. The cross section of the tomato should be a dense pattern, not the watery shell of a grocery store Roma.Lettuce: layer the inner leaves of romaine so that the stalks appear as ribs. This is where much of the texture comes from. Be sure to line both breads after applying mayo.Bacon: 2 slices of thick cut, preferably from a butcher, and slowly fried or broiled. Smokiness up to personal preferences. This avoids burning the meat while also crisping the fat. No floppy white parts, they should be tan colored and bubbling like the top of german roasted pork-belly. Mayo: I prefer Japanese mayo not too thick but completely covering the inner surfaces of both slices of bread. If homemade, use only egg yolks and a neutral (non-deep frying) oil. Try olive oil, but I find that bold flavor of a good olive oil a distraction from the rest of the sandwich, personally.Finally, when preparing, generously salt and pepper the slices of tomato and let sit for a few minutes. Osmosis will allow the salt to seep deeply into the tomato juices. If looking to maximize presentation, get three heirlooms (deep red, orange, and yellow) and layer them slightly, so the color and flavor varies as you consume the sandwich.Done correctly, this should be the best BLT you’ve ever had.
>>21593365Chet joy poy toy
