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Post by bixaorellana on Aug 25, 2016 22:05:12 GMT
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Post by mich64 on Aug 26, 2016 1:35:59 GMT
Well the revival of this thread has come at a fortunate time, I will be without my stove shortly as the kitchen renovations will begin the first week of September! A good variety of sandwich ideas and slow cooker meals just might help me get through being without a kitchen.
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Post by htmb on Aug 26, 2016 3:21:34 GMT
That's exciting news, Mich! Please keep us posted as your renovations progress.
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Post by bixaorellana on Aug 26, 2016 4:23:23 GMT
Mich, I am looking into my crystal ball. It's not exactly clear, but I see a parade of young men wearing different colorful uniforms arriving at your house bearing flat square boxes, bags with writing on them, square boxes with wire handles ........ sorry, the picture went out. I cannot interpret the reading, but it is something positive.  |
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Post by kerouac2 on May 7, 2018 6:14:56 GMT
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Post by lagatta on May 7, 2018 11:48:46 GMT
This makes me feel like going out and picking up a banh mi, but I have to eat the food I have at home.
An odd question - how can you tell if an egg is still good? I found a small egg in the fridge. I cracked it open, the yolk looks fine and it doesn't smell off. But it must be several weeks old.
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Post by kerouac2 on May 7, 2018 11:57:51 GMT
My eggs are often that old. Fine to eat, but apparently less nutritious. As long as an egg doesn't smell, it is okay.
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Post by onlyMark on May 7, 2018 12:51:05 GMT
If unsure about an egg, place it in water, enough to cover it well. If it floats to the top it isn't very good and probably off. If it stays at the bottom it is fresh.   |
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Post by lagatta on May 7, 2018 12:52:40 GMT
Oh, I'm just putting it in some dough (for a savoury pie, not a sandwich). If not, I'd have to use half an egg, as my new ones are larger.
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Post by kerouac2 on May 7, 2018 16:45:35 GMT
The only reason old eggs float is due to evaporation through the permeable shell. Anyone who has hardboiled an old egg can attest that there is a relatively big empty space inside, but they taste the same.
I am still surprised that certain cultures store their eggs in a refrigerator.
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Post by cheerypeabrain on May 7, 2018 16:59:21 GMT
I am quite boring...my absolute favourite sandwich is cheese and lettuce. Not the crisp lettuce but the leafy type...no salad cream or anything...just butter, salt and pepper. The bread has to be white, very fresh and preferably crusty...and the cheese a nice strong cheddar.
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Post by rikita on Jun 1, 2018 12:17:48 GMT
the refrigerator is the only place in the kitchen where there is some space to store the eggs ...
there is a sandwich bar in the downstairs of my house, opened a few months ago. their sandwiches are huge and often contain deepfried cheese or meat or similar. they also have fries - but i definitely don't manage a complete sandwich and fries, so i usually give agnes a bit of my sandwich and have a few of her fries, when we got food from there ...
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Post by whatagain on Jun 1, 2018 20:28:09 GMT
Ever tried a mitraillette Rikita ?
A 'mitraillette ´ : submachine gun. . Bread (french baguette) sauce (tartare for me thanks) fries and meat (fricandelle for some, brochette for me).
You need a big mouth to eat it though ;/)
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Post by kerouac2 on Jun 1, 2018 20:51:33 GMT
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Post by lagatta on Jun 1, 2018 21:14:41 GMT
Yes, that is larger than a "merguez-frites".
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Post by kerouac2 on Jun 1, 2018 21:31:33 GMT
A merguez-frites can be pretty skinny and pathetic. It would not be afforded house room in Belgium.
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Post by rikita on Jun 1, 2018 23:27:41 GMT
haven't, but i could ask the sandwich bar if they want to add it to their menu sometime.
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Post by bixaorellana on Jun 1, 2018 23:53:23 GMT
You need a big mouth to eat it though I object to sandwiches that are that big. Really, they should offer an alternate version of them to customers who can't dislocate their jaws like snakes in order to eat, nor wish to frantically lick off the rivulets of mayonnaise which run down to their elbows. A nice deconstructed version might go over well with the knife and fork crowd. |
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Post by questa on Jun 3, 2018 6:19:40 GMT
I am astounded! I have just scrolled through this thread to find no mention of The Oz delicacy...the Jaffle.
Made with a jaffle iron which is 2 long handles meeting at a hinged top of square or round shape, sized to take 2 slices of bread and concave to allow inspired fillings. You butter the bread on one side and place in the iron, butter side touching the iron.
Then you almost fill the iron with meat and veg left over from the roast yesterday, or any combinations in this thread. You can do desserts, even just cooking an egg-in-bread. Close up and lock handles and sit the iron on a stove or in a camp fire.
A few minutes you have a meal with the edges sealed and eaten like a pie.
Yes, I know you have toasted sandwich makers but they are no match for the depth of the jaffle. Try meat and 3 veg plus gravy in your Sunbeam!
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Post by kerouac2 on Jun 3, 2018 11:25:15 GMT
There was a French jaffle chain which had a few locations in shopping malls, but it went out of business in 2008. I would not put these in the category of sandwiches, though -- they are something else. Another non-sandwich which has suddenly become very popular in France is the French taco, which has absolutely nothing to do with Mexican tacos. There are a number of chains -- O'Tacos, Tacos Avenue, Takos King... ewwww! They're sort of a cross between a panini and a calzone. I don't know how long this madness will last, but most of the kebab places and Indian fast food places are also selling these "tacos." www.o-tacos.fr/ |
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Post by bixaorellana on Jun 3, 2018 15:37:38 GMT
Questa, I never heard of jaffles, but now am wondering why they haven't been promoted along with electric jaffle makers around the world. Those "tacos" appear to be Hot Pockets© rebranded for the fast food industry. I had my first & only exposure to the weird French tacos in Toulouse in 2016: anyportinastorm.proboards.com/thread/8017/toulouse-bjd. I hasten to add that I didn't eat one. |
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Post by kerouac2 on Jun 3, 2018 18:55:53 GMT
The difference would be that Hot Pockets are a standard industrial item, but these taco things are created individually with the ingredients that you request. Clearly, some sort of taco iron has been invented that all of these outlets have bought, just like when they all bought a panini press.
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Post by rikita on Jun 3, 2018 19:10:56 GMT
asked the guy at the sandwich store about sandwiches with fries inside, today. he said, he himself is not a fan of fries inside things, but he will look into it ...
i had a "tilly cheese steak" which i suppose is his version of a philly cheese steak sandwich.
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Post by lagatta on Jun 3, 2018 21:47:50 GMT
A jaffle also resembles an empanada, a Cornish pasty and other chaussons. Could be very good. I've never had one. We have TA pies; Oz and NZ pies. I'll ask them about jaffles. www.ta-pies.com/ Around the corner for me I have a Cono sur butcher's|grocery that makes Argentine and Chilean empanadas. They play the same role as sandwiches, but aren't quite the same thing. As with pasties, more practical for going down the mine. |
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Post by questa on Jun 4, 2018 0:51:02 GMT
A jaffle does not have to be big...quick lunch is egg and bacon or cheese and Vegemite. Oz surfers took their jaffle irons to Bali and later throughout South East Asia following the good waves. As the local homestay businesses got going, the standard breakfast included in the tariff was a jaffle of egg, tomato and onion and maybe mushrooms, served with a plate of fresh tropical fruits and home grown and ground coffee...bliss!
I have seen jaffles on the menu of many Indonesian "no frills" restaurants, most have a "design your own" option which local young people like...steamed rice and pickles, anyone?
The difference that indicates jaffles are not pies or pasties and are sandwiches is the bread. No need to make dough or pastry, just grab 2 slices of bread and 3-4 minutes cooking time and you're munching.
Bixa, if it goes electric it loses the advantage of cooking in a fire or gas or electric stove. I have cooked over a kerosene heater and camp stove (Trangia type) Both slow but OK for one person. The best innovation was to make them in aluminium and square to use all the bread slices.
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Post by bixaorellana on Jun 4, 2018 2:09:28 GMT
if it goes electric it loses the advantage of cooking in a fire or gas or electric stove ~?~ Why would one preclude the other? |
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Post by fumobici on Jun 4, 2018 4:57:59 GMT
I saw those "tacos" being flogged in Nice at kebab places. I even saw one in Genova and the Italians are usually smarter than that. They look disgusting.
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Post by questa on Jun 4, 2018 6:43:16 GMT
At first I imagined a heating element in the iron itself with wiring going down the handle. That arrangement could never go over open flame. The I twigged you must have pictured a normal jaffle iron that attaches with the power source like a cordless kettle. If it could be like that, maybe there is a market for them but I think people prefer the dainty toasted sandwiches which are more sophisticated. I have trouble picturing a bunch of semi-feral surfers passing a plate of triangular cheese munchies around the beach campfire.
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Post by kerouac2 on Jun 9, 2018 16:43:56 GMT
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Post by lagatta on Jun 9, 2018 19:38:50 GMT
They look tasty, though I confess I'd be inclined to add a bit of mild wine-sauerkraut.
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~
