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#sandwich

1 post1 participant0 posts today
Nicolas Ward<p><strong>Packed Lunch</strong></p><p>Consider this composition of my kid’s lunch for today as my audition to direct an episode of Severance.</p><p><a rel="nofollow noopener noreferrer" class="hashtag u-tag u-category" href="https://blog.ultranurd.net/tag/food/" target="_blank">#food</a> <a rel="nofollow noopener noreferrer" class="hashtag u-tag u-category" href="https://blog.ultranurd.net/tag/lunch/" target="_blank">#lunch</a> <a rel="nofollow noopener noreferrer" class="hashtag u-tag u-category" href="https://blog.ultranurd.net/tag/sandwich/" target="_blank">#sandwich</a> <a rel="nofollow noopener noreferrer" class="hashtag u-tag u-category" href="https://blog.ultranurd.net/tag/severance/" target="_blank">#severance</a></p>
Tim Richards<p>You lost me at 'icing sugar'.</p><p>"It starts with puffy, thick-cut white bread. The slices are lathered with mayo, then layered with two kinds of cheese – American and Swiss – and a few folds of virginia ham. To order, the sandwich is dunked in an egg mix, dredged in panko and deep-fried until a gloriously golden coating forms on the outside.<br>To serve, it’s quartered into triangles, lined up on an oval plate and dusted with icing sugar..."</p><p><a href="https://aus.social/tags/sandwich" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sandwich</span></a> <a href="https://aus.social/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://www.theage.com.au/goodfood/melbourne-eating-out/ham-and-cheese-but-make-it-hectic-this-salty-sweet-monte-cristo-is-seldom-seen-in-melbourne-20250325-p5lmaw.html" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">theage.com.au/goodfood/melbour</span><span class="invisible">ne-eating-out/ham-and-cheese-but-make-it-hectic-this-salty-sweet-monte-cristo-is-seldom-seen-in-melbourne-20250325-p5lmaw.html</span></a></p>
Nick Mathewson<p>Amado Nervo is certainly setting his sights much lower these days.</p><p>Also, this is not exactly the "rule 34" with which I was previously aquainted.</p><p><a href="https://abyssdomain.expert/tags/AmadoNervo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>AmadoNervo</span></a> <a href="https://abyssdomain.expert/tags/sandwich" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sandwich</span></a> <a href="https://abyssdomain.expert/tags/ArquitectoDeMiPropioBocadillo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ArquitectoDeMiPropioBocadillo</span></a></p>
LokeMani<p>The first taste of spring. Sorrel, ground elder, dandelion, and chives made it into today's breakfast sandwich. 🥪</p><p>Keeping our property rather wild and unruly has many benefits for the overall balance and biodiversity. And an additional perk is the forage growing all over the place. 🌿 The first leaves are now peaking up through the dead grass left behind from last autumn.</p><p>Tip: Consider not cleaning up the garden in autumn. Leaving dead plants to break down over winter is less work and acts as a thick mulch. This mulch provides nutrients to the soil, makes it harder for new weeds to establish themselves, and protects everything hiding underneath from frost. It also allows insects and animals to forage for leftovers.</p><p>If the remaining material gets in the way in spring, it can always be cleaned up at that point, when most of its winter benefits have already been enjoyed by plants and animals alike.</p><p><a href="https://homestead.social/tags/foraging" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>foraging</span></a> <a href="https://homestead.social/tags/foragedfood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>foragedfood</span></a> <a href="https://homestead.social/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://homestead.social/tags/sandwich" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sandwich</span></a> <a href="https://homestead.social/tags/homesteading" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homesteading</span></a> <a href="https://homestead.social/tags/gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gardening</span></a> <a href="https://homestead.social/tags/gardeningtips" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gardeningtips</span></a></p>
Gardiner BryantThis might look like a <a href="https://pixelfed.social/discover/tags/Subway?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Subway</a> <a href="https://pixelfed.social/discover/tags/sandwich?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#sandwich</a>, but it's not. This is from <a href="https://pixelfed.social/discover/tags/DepotSubs?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#DepotSubs</a> in <a href="https://pixelfed.social/discover/tags/Unity?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Unity</a>, <a href="https://pixelfed.social/discover/tags/Maine?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Maine</a>.<br> <br> This sandwich was positively bursting with flavor, the meats were of the highest quality (turkey, ham, and bacon), the bread was perfectly moist and seasoned to perfection, and the veggies were fresh and flavorful.<br> <br> Paired with <a href="https://pixelfed.social/discover/tags/Uglies?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Uglies</a> brand Cheddar &amp; Sour Cream flavored chips for a tart and delicious dinner!<br> <br> <a href="https://pixelfed.social/discover/tags/LocalSandwichShops?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#LocalSandwichShops</a> <a href="https://pixelfed.social/discover/tags/IndependentSandwichShop?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndependentSandwichShop</a> <a href="https://pixelfed.social/discover/tags/localrestaurants?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#localrestaurants</a> <a href="https://pixelfed.social/discover/tags/restaurant?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#restaurant</a>
Public
Ben! (Boo!)

I spend too much time lately watching this middle aged, balding guy who recreates sandwiches from old recipe books (1800s, early 1900s) or makes international ones from around the globe and then reviews them and thinks of simple ways to improve them if needed.

I am fascinated by the popular tastes of much older generations (hello savory Jello recipes of the 70s!), so I definitely fall into the key demographic for this series.

#sandwich#food#foodie
Public
James Akers

Bread 8 update-

Sitting on the train to NJ to help some folks from Texas drive a box truck into downtown Brooklyn. In the box truck is the giant collaborative neon sign I made with Alicia, Jason and Marco in Texas. We are headed to Urbanglass where it will be installed (tomorrow) till May 5th. Then teaching neon inkscape patterns tonight at Urbanglass- busy day!

More on this later.

Bread 7 didn't really rise, and bread 8's rise wasn't spectacular, but I did get the additives to flour mass ratio to my liking (75% of the flour mass) and I am learning to really make a nice crust with the baking schedule.

I am playing with two different starters- one liquid and one stiff and dry. I wanna make breads with them. Bread 9 wont have buckwheat (it doesn't rise) and will have the olives, and pecans and maybe the gorgonzola of Bread 8.

Still a delicious salmon drilled cheese :)

Bread 8 dough bring kneaded
The darkened Carmel colored Bread 8. There is a big brown/ grey rip down the middle from the rise - revealing its dense buckwheat interior. Bread loaf sits on bamboo cutting board
A reveal of the cut into Bread 8. You can see the additives, but not too many rise bubbles. The interior is grey from the buckwheat (I only added 20 percent)
Salmon grilled cheese with Bread 8 slices on handmade white milkly cloudy glass plate
#bread#work#baking
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