Text 20872, 78 rader
Skriven 2009-02-15 07:10:00 av Dave Drum (1:124/311)
     Kommentar till en text av PETER COGGON
Ärende: Re: Horseshoe Sammich
=============================
-=> PETER COGGON wrote to DAVE DRUM <=-

 PC> How can you even call it a sandwich ???   <g>...

 DD> You mean because it's an artery clogging heart attack on a plate?

 PC> Well yeah , amongest other reasons... <g>

Then I had better not tell you about the breakfast 'shoe which consists of
three eggs, sausage, bacon, ham, taters (hash browns, Murrican fries or Tater
Tots or French fries) two slices (sometimes Texas toast) of toast with sausage
gravy or cheese sauce over the top.

 DD> You can call it a "sandwich" the same way the Swedes call their
 DD> smørrebrød open faced things "sandwich" ... to wit "A regular
 DD> Smørrebrød consists of a slice of bread (wholemeal, mixed beans or
 DD> wheat), coated with a thick layer of butter and a variety of
 DD> ingredients. Often the sandwich with plenty of fish shows, but also all
 DD> types of cheese, sausage, meat, eggs and sauces are always plenty of
 DD> used or combined. Traditionally, in the preparation of fresh
 DD> ingredients respected. (Translated from German).

 PC> When is a Sandwich a sandwich and then not a sandwich...lost and
 PC> drowned under all that < oooo urg ...stuff>

A sarnie is in the mouth of the eater.  Bv)=

 DD> Also the same way that a roast beef "Manhattan" consisting of bread,
 DD> roast beef, mash and gravy is more often called a "hot roast beef
 DD> sandwich".

 PC> I used to enjoy the Hot Roast Beef even though I never considered it
 PC> a true sanfwich to easy to make and pick up between two pieces of
 PC> bread that were maintained bread and not soggy mushy wet ..what were
 PC> once bread.

I still like 'em if the venue makes its own gravy - not that overly salted,
celery-ed, and garliced stuff from a can.   Feh!

I sometimes order a hot (beef, turkey or pork) sandwich ... hold the bread. So
it's just meat and tatties and gravy. But, good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ajoblanco De Malaga (Garlic Soup With Grapes)
 Categories: Soups, Fruit, Latino
      Yield: 3 servings
 
    120 ml (4 fl oz) milk
    200 g  White bread; crust removed
    200 g  Blanched almonds
      4 cl Garlic
    250 ml Cold press olive oil
           Salt
           Vinegar
    250 g  Muscatel grapes.
 
  1. Soak the bread in a little milk, then squeeze dry.
  
  2. Blend the almonds, the peeled garlic and soaked bread in a mixer,
  then slowly blend in the oil, followed by 1 litre (1-3/4 pints of
  water.
  
  3. Season with salt and a little vinegar. Serve cold, garnished with
  seeded or seedless grapes.
  
  Note : this is an andalusian recipe
  
  Contributor:  'Spain' by Nestor and Tin Lujan Mosaik

  Uncle Dirty Dave's Archives
 
MMMMM
 

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