Bear Down Wildcats

Just a reminder that it's that time of year when you pick up some locally grown tomatoes, slice them thickly, sprinkle with salt and pepper, and put on mayo-covered white bread and let sit for 10 minutes before eating. Only two weeks remain for this possibility. My first of the season is about to go down. Truly the best sandwich in the world.

I used to eat those all the time, and tend to agree that it is the best in the world. Can't even remember when I haven't grown tomatoes.

Peanut butter + mayo + lettuce on white bread comes close though.

Merkin wrote:I used to eat those all the time, and tend to agree that it is the best in the world. Can't even remember when I haven't grown tomatoes.

Peanut butter + mayo + lettuce on white bread comes close though.

That sounds like one of my dad's combos right there. He'll add salami too sometimes.

Love a tomato sandwich.

Tomato sandwiches are good but nothing beats a BLT.

my dad said when he was a kid on the farm in KS he and his dad would eat lard sandwiches.

azgreg wrote:Tomato sandwiches are good but nothing beats a BLT.

I got to have one of those tomorrow.

Longhorned wrote:

azgreg wrote:Tomato sandwiches are good but nothing beats a BLT.

I got to have one of those tomorrow.

I miss bacon.

scumdevils86 wrote:my dad said when he was a kid on the farm in KS he and his dad would eat lard sandwiches.

I wonder if he means cured fatback, which is firm and slices nicely, and really does make a great sandwich. He can't mean globular lard spread on bread. You'd swallow the first bite and say, "Man, ever feel like something's missing?"

Interesting. Cured fatback or "lardo".

Nope, not interested.




But I do eat bacon probably twice a week.

If you don't like prosciutto, don't try lardo. It's even worse.

If you like prosciutto, do try lardo. It's even better.

I'm pretty sure it was the spreadable white lard with sugar

scumdevils86 wrote:I'm pretty sure it was the spreadable white lard with sugar

Ah. The redneck equivalent of the New York Jewish butter and sugar on rye.

My mom told me about eating bacon grease sandwiches when she was growing up dirt poor in northern Wisconsin. Head cheese also, which is disgusting.

One of my uncles ate a bologna and apple butter sandwich every work day.

UAEebs86 wrote:My mom told me about eating bacon grease sandwiches when she was growing up dirt poor in northern Wisconsin. Head cheese also, which is disgusting.

I love headcheese. One of my favorite foods. I eat tons of it before going to a pork-less Muslim country for any extended period.

I even wrote a poem about headcheese:

Headcheese, oh headcheese,
What for art thou?
Art thee sucked from a pig or scraped from a cow?
Dost thou haveth a name more proper I may call?
For I oft' wonder if thou art cheese at all.
Oh sacred jellied loaf! dost it matter what thou art?
Wouldst thy taste be more suitable if thou were head, foot, tongue, or heart?
Headcheese, oh headcheese, one bite of thee a life dost maketh,
And thou shalt never be by me a love to be foresaketh.

Longhorned wrote:Just a reminder that it's that time of year when you pick up some locally grown tomatoes, slice them thickly, sprinkle with salt and pepper, and put on mayo-covered white bread and let sit for 10 minutes before eating. Only two weeks remain for this possibility. My first of the season is about to go down. Truly the best sandwich in the world.

Geez, how about a NSFG warning!

gumby wrote:

Longhorned wrote:Just a reminder that it's that time of year when you pick up some locally grown tomatoes, slice them thickly, sprinkle with salt and pepper, and put on mayo-covered white bread and let sit for 10 minutes before eating. Only two weeks remain for this possibility. My first of the season is about to go down. Truly the best sandwich in the world.

Geez, how about a NSFG warning!

Hold the mayo. Yuck. How about mustard instead?

SD86, the Brits do 'bacon budgies'. Basically bacon sandwiches with whitebread. Melted fat has to saturate the bread for it to be proper. I always wonder why they bothered with the bread...

Puerco wrote:Hold the mayo. Yuck. How about mustard instead?

SD86, the Brits do 'bacon budgies'. Basically bacon sandwiches with whitebread. Melted fat has to saturate the bread for it to be proper. I always wonder why they bothered with the bread...

I guess if you sincerely dislike mayo, the best you could do is butter the bread instead. Mustard would make it indistinguishable from a February hothouse tomato sandwich.

As for the bacon butties, HP sauce is required, in my opinion.

I agree with those historians of mayonnaise who conclude that many people raised in the U.S. claim to dislike mayo but actually don't dislike it.

Where does horseradish come into play?

azgreg wrote:Where does horseradish come into play?

I don't know. On roast beef and stuff? I like the way it burns through my nostrils.

Longhorned wrote:

I agree with those historians of mayonnaise who conclude that many people raised in the U.S. claim to dislike mayo but actually don't dislike it.

They, including me, claim to dislike something they like? Tell me more.

I am also curious how I may only be imagining that I hate mayo...

My daughter refuses to eat Sonoran dogs with mayo on them.

I actually really like mayo, but rarely ever use catsup/ketchup but don't ask to take it off.

gumby wrote:

Longhorned wrote:

I agree with those historians of mayonnaise who conclude that many people raised in the U.S. claim to dislike mayo but actually don't dislike it.

They, including me, claim to dislike something they like? Tell me more.

Yes. Take Professor Robert Bumrokket (History Department, Emory University), whose research interests are the history of the post-bellum south, civil rights, and mayonnaise. In Condiments 60.1 (May 2009), he identifies the pressures of packed lunch encounters in public schools in the early to mid 20th century, where one's cultural background was put on display by what your mother sent you to school with. Those with mustard on rye were excluded from the WASP majority, whose own identity was signified by mayonnaise on white bread. Jewish children who sincerely preferred their pastrami with mayo on white bread were accused by their families and neighborhoods, and kept it a secret. But over time, aspiring sophisticates rejected mayonnaise as "suburban"; the sentiment is forever cemented by Woody's Allen's facial reaction to Annie Hall ordering pastrami and tomato with mayonnaise on white bread. The ethos culminates with the widespread rejection of the condiment as "disgusting."

The growing realization that this is a conspiracy is captured in season 1 of Orange is the New Black, in which the corrupt security guard tells the prison cook who knows all of his secrets to make him a bologna sandwich "with no mustard, just mayonnaise."

I used to hate mayo but like it now, in moderation.

But I still can't spread mayo on bread. It makes me queasy. If it's on there when served to me, I'm good. But I cannot apply my own.

At a party while I was at Arizona a guy took a $10 bet to eat a jar of Mayo.

azgreg wrote:At a party while I was at Arizona a guy took a $10 bet to eat a jar of Mayo.

R.I.P.

Restaurants that list all the sandwich ingredients except for mayo are the worst. At least give me a chance to say 'no mayo please'. Insta-send back if mayo is anywhere on my sandwich. Assume nothing.

I don't get the problem with mayo. shrug. I don't slather it all over everything but it makes sammiches complete.

Longhorned wrote:

gumby wrote:

Longhorned wrote:

I agree with those historians of mayonnaise who conclude that many people raised in the U.S. claim to dislike mayo but actually don't dislike it.

They, including me, claim to dislike something they like? Tell me more.

Yes. Take Professor Robert Bumrokket (History Department, Emory University), whose research interests are the history of the post-bellum south, civil rights, and mayonnaise. In Condiments 60.1 (May 2009), he identifies the pressures of packed lunch encounters in public schools in the early to mid 20th century, where one's cultural background was put on display by what your mother sent you to school with. Those with mustard on rye were excluded from the WASP majority, whose own identity was signified by mayonnaise on white bread. Jewish children who sincerely preferred their pastrami with mayo on white bread were accused by their families and neighborhoods, and kept it a secret. But over time, aspiring sophisticates rejected mayonnaise as "suburban"; the sentiment is forever cemented by Woody's Allen's facial reaction to Annie Hall ordering pastrami and tomato with mayonnaise on white bread. The ethos culminates with the widespread rejection of the condiment as "disgusting."

The growing realization that this is a conspiracy is captured in season 1 of Orange is the New Black, in which the corrupt security guard tells the prison cook who knows all of his secrets to make him a bologna sandwich "with no mustard, just mayonnaise."

PBJ, here. Guess I slipped through the condiment cracks. My grandmother would use butter on lunchmeat sandwiches, and I think that's why my mom did that. Think it was a remnant of the Great Depression, where condiments were a luxury.

Half the family is fine with mayo. Half is not. Had nothing to do with wanting to be WASP-y or whatever. I was a kid who didn't think all that deeply, especially when gagging.

pokinmik wrote:Restaurants that list all the sandwich ingredients except for mayo are the worst. At least give me a chance to say 'no mayo please'. Insta-send back if mayo is anywhere on my sandwich. Assume nothing.

Yes, what is up with that? Or picnics, where the sandwich maker just assumes everyone wants mayo. Or workplaces, when they spring for lunch, and all the sandwiches have mayo. Or the Super Bowl party, where the monster sub is slathered in the stuff.

My son's favorite.

What pisses me off is pesto on sandwiches. Wrong application. Just because it's Italian, that doesn't mean it's always good.

Love mayo, especially Belgian mayo. And my all time fave is Fritessaus, Dutch mayo. Several European trips in the late 80s when I was a kid completely changed my outlook on mayo as a condiment / dipping sauce.

https://en.wikipedia.org/wiki/Fritessaus

azgreg wrote:My son's favorite.

I do see some basic food groups there, the bread looks like whole grain, and bananas have lots of potassium.

For the first 18 or 20 years of my life this is the only bread I knew existed.

gumby wrote:My grandmother would use butter on lunchmeat sandwiches, and I think that's why my mom did that. Think it was a remnant of the Great Depression, where condiments were a luxury.

Completely forgot my paternal grandmother used to put butter on our ham sandwiches. They were really good too.

Butter on sandwiches is often a holdover from Danish or French ancestry.

UAdevil wrote:Love mayo, especially Belgian mayo. And my all time fave is Fritessaus, Dutch mayo. Several European trips in the late 80s when I was a kid completely changed my outlook on mayo as a condiment / dipping sauce.

https://en.wikipedia.org/wiki/Fritessaus

For the record, I love mayo and I'm a slatherer. No question.

Now UAdevil, your photo reminds of the night in 1987 when I almost died a grisly rock 'n' roll-style death in a run down hostel in Amsterdam. We'd been out and about in the Red Light District, looking but not touching (one of my great regrets), and drinking Heineken after Heineken. On our drunken way back to the hostel we stopped at one of those crazy coin-operated snack kiosks to gorge on all manner of deep fried Dutch delacacies slathered in mayo. Upon our return to the room at the hostel I foolishly, given the amount of beer and deep fried mayo treats already consumed, lit up a big fat joint. Durban Poison was the name of the weed if I recall. I'll assume a few of you know what a mistake it is to smoke after you've had too much booze. When I came to I'd been passed out sitting in a chair with my head on the edge of the sink basin, my hands submerged in a sink clogged with water and my own vomit. I've only had one other night like that in my life, and it involved a Mexican wedding, a bottle of Sauza and a couple of skittish Arabian mares in a stable.

We left quickly for the train station and retreated to a clean hostel in Brussels to gather my wits.

Longhorned wrote:Butter on sandwiches is often a holdover from Danish or French ancestry.

Yes, I was going to say it was a French thing. My great-grandparents and grandmother were from Luxembourg and used butter on sandwiches their entire lives. The jambon street sandwiches in Paris typically come with butter if I recall. I'm good with butter too.

BearDown89 wrote:

Longhorned wrote:Butter on sandwiches is often a holdover from Danish or French ancestry.

Yes, I was going to say it was a French thing. My great-grandparents and grandmother were from Luxembourg and used butter on sandwiches their entire lives. The jambon street sandwiches in Paris typically come with butter if I recall. I'm good with butter too.

Yep. Even in Paris a butter and ham sandwich is called a "parisienne."

In Denmark, the very word for sandwich is "smørrebrød" ("buttered bread"). I just got back from another trip to Copenhagen and reminded myself why that's my go-to sandwich at home. I get my rugbrød mailed from:

http://www.copenhagenpastry.com/

The knowledge you get on this board is amazeballs.

azgreg wrote:The knowledge you get on this board is amazeballs.

If anybody ever actually learns anything of substance on this board, somebody should issue a letter of apology.

hey man, if it has to do with food and it is something new to me that is always a plus.

Longhorned wrote:

azgreg wrote:The knowledge you get on this board is amazeballs.

If anybody ever actually learns anything of substance on this board, somebody should issue a letter of apology.

I learned men say "amazeballs", too.

I'm Danish, so that could explain the butter thing.

Longhorned wrote:Just a reminder that it's that time of year when you pick up some locally grown tomatoes, slice them thickly, sprinkle with salt and pepper, and put on mayo-covered white bread and let sit for 10 minutes before eating. Only two weeks remain for this possibility. My first of the season is about to go down. Truly the best sandwich in the world.

The sandwich would be so much better if you replace the mayo with a light drizzle of olive oil and then added a bunch of fresh mozzarella and basil to it and grilled the sandwich until the cheese started to melt

Longhorned wrote:

azgreg wrote:The knowledge you get on this board is amazeballs.

If anybody ever actually learns anything of substance on this board, somebody should issue a letter of apology.

I learned that all I need to do to totally freak you out is tell you that I failed to follow your step-by-step public bathroom instructions before shaking your hand, patting you on the cheek, and mistakenly grabbing your smørrebrød.

ASUHATER! wrote:

Longhorned wrote:Just a reminder that it's that time of year when you pick up some locally grown tomatoes, slice them thickly, sprinkle with salt and pepper, and put on mayo-covered white bread and let sit for 10 minutes before eating. Only two weeks remain for this possibility. My first of the season is about to go down. Truly the best sandwich in the world.

The sandwich would be so much better if you replace the mayo with a light drizzle of olive oil and then added a bunch of fresh mozzarella and basil to it and grilled the sandwich until the cheese started to melt

Replacing mayo with olive oil and fresh mozzarella and basil would make ANY recipe better. But yeah, especially this one.

ASUHATER! wrote:

Longhorned wrote:Just a reminder that it's that time of year when you pick up some locally grown tomatoes, slice them thickly, sprinkle with salt and pepper, and put on mayo-covered white bread and let sit for 10 minutes before eating. Only two weeks remain for this possibility. My first of the season is about to go down. Truly the best sandwich in the world.

The sandwich would be so much better if you replace the mayo with a light drizzle of olive oil and then added a bunch of fresh mozzarella and basil to it and grilled the sandwich until the cheese started to melt

And some roasted turkey, bacon, and maybe some spinach................

Bruins01 wrote:

ASUHATER! wrote:

Longhorned wrote:Just a reminder that it's that time of year when you pick up some locally grown tomatoes, slice them thickly, sprinkle with salt and pepper, and put on mayo-covered white bread and let sit for 10 minutes before eating. Only two weeks remain for this possibility. My first of the season is about to go down. Truly the best sandwich in the world.

The sandwich would be so much better if you replace the mayo with a light drizzle of olive oil and then added a bunch of fresh mozzarella and basil to it and grilled the sandwich until the cheese started to melt

Replacing mayo with olive oil and fresh mozzarella and basil would make ANY recipe better. But yeah, especially this one.

To be fair I do love me some mayo in the right uses. For example on a ham or turkey and cheese sandwich...I have to have mayo on it.