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re: Speaking of tomato sandwiches...
Posted on 6/16/22 at 6:28 pm to High C
Posted on 6/16/22 at 6:28 pm to High C
Bunny bread
Mayo usually Blue Plate
Salt and pepper
Fresh tomatoes
Only alterations I'll make is that sometimes I'll make a Caprese poboy (tomato, mozzarella, and basil) if I have French bread instead of white bread.
Mayo usually Blue Plate
Salt and pepper
Fresh tomatoes
Only alterations I'll make is that sometimes I'll make a Caprese poboy (tomato, mozzarella, and basil) if I have French bread instead of white bread.
0
Posted on 6/16/22 at 6:30 pm to Professor Dawghair
Sunbeam giant. Dukes. 4 slices of tomato. Salt and pepper. Toast if you want. Either way is great.
This post was edited on 6/16/22 at 6:31 pm
Posted on 6/16/22 at 6:40 pm to Professor Dawghair
Fried tomato, lettuce and bacon poboy, with a side of fried tomato rings
Posted on 6/16/22 at 9:14 pm to Professor Dawghair
. 
Posted on 6/16/22 at 9:16 pm to dallasga6
Very nice.
Posted on 6/17/22 at 12:18 am to Professor Dawghair
quote:
quote:
quote:
Mayo (no dot damned Miracle Whip)
Agree. This is covered in Chapter Four
No Miracle Whip. This is how I knew your tomato book thingy was legit.
Posted on 6/17/22 at 12:20 am to dallasga6
quote:
dallasga6
What dat?
Black Krim?
Cherokee Purple?
Posted on 6/17/22 at 12:28 am to SpotCheckBilly
quote:
None for me, but a healthy dose of freshly ground black pepper. If you must add salt, so be it.
I’m with you. I just had one. The Hellmann’s has plenty of salt. No need to add any. Very coarse pepper and that’s a wrap.
I’m not trying to be an outsider here, but I prefer Hellmann’s over Duke’s or Blue Plate.
This post was edited on 6/17/22 at 11:30 am
Posted on 6/17/22 at 6:45 am to Professor Dawghair
Really funny
Posted on 6/17/22 at 7:09 am to MarsellusWallace
quote:
Dukes
The mayo snobs on here I swear
Posted on 6/17/22 at 12:03 pm to gaetti15
quote:
gtfo out here with onions
Has to be just a three or four paper-thin, see-thru slivers, nothing more. You hardly notice they are there, visually or by taste, but it takes it up a notch.
Y'all are thinking about a big slice, which would be nasty. That's not what I am talking about.
Posted on 6/17/22 at 12:39 pm to SpotCheckBilly
I like some VERY thin sliced sweet onions on my tomato sandwiches sometimes. Onion and tomato sandwiches are mighty good, but as you say, the onions need to be sliced thin.
Posted on 6/17/22 at 12:41 pm to Langland
quote:
Cherokee Purple?
[/img] didn't have any white bread at the office. still delicious.
Posted on 6/17/22 at 12:51 pm to Loup
Neighbor gave me a sack of fresh tomatoes from his garden when I went over to fetch my kids frisbee. Right on time.
Posted on 6/17/22 at 12:58 pm to jkylejohnson
I envy you guys who have pollinators so you get consistent fruit set. All the Karens in this neighborhood get the city to constantly spray for bugs, and it kills of any bees in the area. I've yet to see a single bee in my backyard in over two years.
Hand pollinating works ok with my cherries, but I don't get shite with the big varieties, even hybrids. And forget heirlooms. In five years I've never had an heirloom set a single fruit.
Soil was tested so that's not the issue either. Oh well, if I'm lucky this won't be an issue next year. Especially where I'll be living.
Hand pollinating works ok with my cherries, but I don't get shite with the big varieties, even hybrids. And forget heirlooms. In five years I've never had an heirloom set a single fruit.
Soil was tested so that's not the issue either. Oh well, if I'm lucky this won't be an issue next year. Especially where I'll be living.
This post was edited on 6/17/22 at 12:59 pm
Posted on 6/18/22 at 9:14 pm to SpotCheckBilly
quote:
It's simple: Two slices of fresh white bread, Duke's mayo, tomato slices, a few paper thin slices of sweet onion, and a healthy dose of ground black pepper. That's all there is to it, for the perfect 'mater sandwich.
Have to have salt.
Salt and pepper each slice of mayo topped bread, then salt and pepper the tomato/onion slices.
Just like cooking, you add seasoning with each added layer of ingredients.
This post was edited on 6/18/22 at 9:17 pm
Posted on 6/18/22 at 10:53 pm to Centinel
quote:
Hand pollinating works ok with my cherries, but I don't get shite with the big varieties, even hybrids. And forget heirlooms. In five years I've never had an heirloom set a single fruit.
Use the back of an electric toothbrush, it replicates the vibration from a bee landing on the flower and releases the pollen, you'll get 70%-100% fruit set. Learned that from an Aggie on the home and garden board.
Full explanation and results
Posted on 6/18/22 at 11:30 pm to Professor Dawghair
That was clever, informative, and funny. I give it an A+. I wish I had command of the English language and could articulate it on paper like you did OP. My grades in English would have been better than the solid “C” I routinely brought home every 6 weeks on my report card. I was proud of my C’s in English because Math was always a “D”.
Posted on 6/19/22 at 1:43 am to gaetti15
quote:
gtfo out here with onions
One thing to try is toast the bread and rub a garlic clove on it. The rough toast will grate the garlic like sand paper. You can't even see it, but that garlic flavor is there.
The idea came from here: How to Use GARLIC Like an ItalianYoutube video
Posted on 6/19/22 at 12:56 pm to MarsellusWallace
Blue Plate way better than Duke’s
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