This time I’ve stuck to making the sandwich. >seasoned the tomatoes more which did have a positive result (ty to the anons who recommended)>slightly overcooked the bacon which really kicked the dish down unfortunately :(>overall rating 3.5/10>wasn’t even good enough to stuff down so I tossed it
>>21619439>tossed itWhat a faggot, and you aleo have AIDS
>>21619439wtf? it looks fine why did you waste it :[
>>21619439You're ghey
>>21619439>uncut
>>21619444>>21619445>>21619450It really was subpar, I do not seem to be physically capable of making a decent blt Here’s the ingredients messy spread but please don’t judge
>>21619454Yea anon I am so what?
>>21619455it's still food, don't see any reason not to eat
>>21619439>seasoned the tomatoes more which did have a positive result (ty to the anons who recommended)There is the problem. Stop listening to retards A good quality garden fresh tomato doesn't need it. Never listen to the "muh seasoning" crowd. They have defective taste buds.
>>21619439Weak flaccid lettuce. You have no idea what you are doing.
>>21619494Well obviously, I’m probably just retarted I’ve made more difficult things like stews and soups and they have at least been edible enough for me to scarf down. Have no clue as to why this sandwich has always been mid at best when I make it.>>21619489Maybe I should of just scarfed it down, maybe it’s the mayo that’s putting me off I use miracle whip
>>21619455sad bacon
You need:HIGH END toasted sourdough. Don't cheap out on it, it's important.Thick cut bacon, don't overcook itbig tomatoes, season em, I just do S&PICEBERG lettuce, a whole head, don't shred it. No dark green stuff.Butter the toast. Put a thin layer of mayo on it. I like kewpie mayo but i think it might be a meme. I do the same steps for a tomato sandwich, just skip the B&T.pls enjoy my ambien is kicking in9
>>21619512 shitdon't put the whole head of lettuce on the sandwich, that's crazyi mean don't buy it in a bag. buy a head, whack it on the counter to remove the core and put some leaves on it
>>21619504I know I hate it undercooked, hate it overcooked. Looking for a crispy juicy middle.>>21619512>>21619517Thank you anon this method will be used in part 3
>cook bacon til crispy >slice tomatoes to your liking >season with salt & pepper>fresh ice berg lettuce or romaine heart>healthy spread of your favorite brand of mayo Its that easy OP dont they and reinvent the wheel. BLTs only go wrong when you skimp on the portions
>>21619439I want a spinach and white fish sandwich
>>21619574Who the fuck are you talking to?
>>21619439I made a blt the other day, it was really great. You gotta put a small amount of mayo on the bread
>>21619439Lmao how do you fail at making a BLT?>>21619512and how do YOU fail at telling others how to make one?Lmao.>>21619533>>21619439Well I have a Michelin star (working on 2 rn) and I will post the real chef's guide for making a BLT in parts with pictures. HEEEEEEEEEEEEEEEEEEEEEEEEEEEEERE WE GOOOOOO
For the bread you want White Bread.Yes, you can buy white bread from the store, or buy the spongy storemade sourdough, but white bread is beyond easy to bake, and with the GROCERY PRICES never coming down these days, I suggest learning to make bread instead of buy it for $2-5Ingredients:· 1 cup lukewarm water (240 g) (25s microwave)· 3/4 cup lukewarm milk (180 g) (20s microwave)· 4 Tbsp melted butter (56 g)· 2 Tbsp sugar (25 g)· 2 1/2 tsp yeast, active dry or instant (7 g)· 5 cups bread flour (625 g)· 1 1/2 tsp salt (9 g)1. Put all of that in a bowl and mix it together. You can use a mixer or do it by hand if you want strong arms and a free easy workout. You will eventually have a big dough ball that should pull away from the bowl without much work. If it's not pulling away add a lil flour.2. Lightly coat the bowl with oil so the doughball won't stick to it (thin layer of oil) and then cover it with a towel, wait 60-90m until it doubles in size (wow)3. Punch it down (or just poke it if you're lame) and then roll it out like play-dough into a fat snake and, after you butter/oil the pan: stick it into the pan4. Wait 30m for it to rise again5. Put the oven at 350F and bake the loaf for 35 minutes.6. After you take it out brush the top of the bread with a little butter or some egg wash. And that's bread.
For the bacon, just cook it in the oven. You get consistent results this way and it's the same as cooking it in a pan, just with less babysitting and guesswork if you aren't an amazing chef. (this is also the way pro chefs do it because babying bacon in a pan is not a pro move)Instructions:1. Preheat oven to 400 degrees.2. Line a shallow rimmed cookie sheet or 9x13" pan with aluminum foil (the pan has to have a rim to catch the grease).3. Place bacon in a single layer on top of the aluminum foil.4. Cook in oven for 15-20 minutes depending on how crispy you want your bacon & how thick your bacon is. (If you want it extra crispy you will need to leave it in longer).5. No turning is necessary.6. Remove from oven & using tongs place strips of bacon on a plate lined with paper towels so the bacon grease can drain.
For Lettuce, pick either Romaine or Iceberg, but don't buy the pre-washed pack. Be a BIG BOY and wash your lettuces. Fun fact: you will save $2-3 dollars and get a higher quality product this way.
For the tomatoes, if you can find them the heirloom type is the best. They are ugly. But with tomatoes the rule is that the uglier the tomato the better it will taste.
Last note: I recommend making the mayonnaise at home.If you are not poor, buy an immersion blender and do it with that. If you ARE poor, you can use a whisk, food processor, or blender and that will work just as good.If you're stupid: yes go get the soybean oil mayonnaise from the store which isn't going to taste bad... BUT you don't realize how much of mayo is the oil. This is what you need for mayonnaise at home, for instance.
For every 1 egg, it is a cup of oil. That's a lot of f*cking oil. And if you buy it from the big companies, you have to realize they are basically buying tankers of oil in bulk. You can perhaps do better at home.
If you follow the pictures it's basically just that. You add in the ingredients, stick in the blender and slowly lift it up. Mayonnaise.ANYWAY that is the best route for a BLT and even if you are awful at cooking if you follow the instructions everything should come out great. A little pepper and salt on the mayonnaise after you toast the bread and you are good to go.
>>21619439I cannot see the tomatos, so I am calling you a LIAR OPHow do I know that isnt just a bacon and lettuce sandwhich? A BL
>>21619950What am I doing wrong by your weird standards???I'm >>21619512 and a BLT is incredibly difficult to fuck up.
>>21619973i usually just use less oil and also throw in some garlic.additionally adding yogurt also works pretty well, for me it still tastes great and you get rid of a lot of oil.
>>21619977Every guide I've seen says to slowly stream the oil in. Does it make much of a difference? Is it just easier to get everything emulsified by streaming it?
>>21619958Yeah and while the bread is baking grow and slaughter your own pigs for the bacon
>>21619455This a troll thread. No one is this incompetent.
>>21619439Have you had a blt before that you really enjoyed?
>>21619455oh my god in your first picture i thought you had used spinach and i was so confused. now i see you've just used sad lettuce. and two strips of bacon on a blt? the fuck? nigga load that shit! coronary in every bite, or gtfo. and the mayo you use is paramount. best/hellmann. fight me
>>21619962ooh fuck yeah listen to this anon. baked bacon is without equal. i like putting mine on a wire tray over a pan though, so it gets that lightly airy soft crunch texturehate cleaning after though lol
>>21619439
