/ck/ - Food & Cooking

[Anonymous No.20350618]

Rate my sandwhich.

top to bottom:

Asiago sourdought
thin layer of egg salad with horseradish
thin layer of spicy brown mustard
thin onion
thin tomato
swiss
pepper turkey
bacon
thin lettuce
mayo
asiago sourdough
spicy brown mustard
bacon
thin onion
colby
ham
thin tomato
thin lettuce
thin layer of egg salad with horseradish

[Anonymous No.20350622]

>>20350618
I'd eat that while I buttfuck you

[Anonymous No.20350648]

>>20350622
you'll eat shit while you die, nigger.

[Anonymous No.20350667]

>>20350618
That egg salad is an interesting choice, but I think the flavors could work well.

[Anonymous No.20350671]

>>20350648
You won't do shit and will get buttfucked

[Anonymous No.20350676]

>>20350667
i saw bruno albouze do it... it's basically mayo after all, with more richness from the yolk, and in a very fine cut and dry egg salad, it makes a really thin layer of minced egg white and creamy, rich mayo.

just think of it as mayo plus.

https://youtu.be/gFWKU7HcZqs

this is the video that opened up my eyes. not on his level, but it was pretty fuckin good. the whole point of a club is that you have to eat it differently and get tons of different flavor combinations by putting tons of stuff on it.

[Anonymous No.20350680]

I would pay $3 USD for this

[Anonymous No.20350683]

>>20350671
i'll twist your fucking head off until it sounds like a fucking can of spraypaint

[Anonymous No.20350688]

>>20350683
See
>>20350671

[Anonymous No.20350689]

>>20350680
any place making something this size with this quality of ingredients, which is basically just decent grocery store ingredients prepared by hand, (which is michelin star compared to starbucks for example) would be charging at least 10 bucks for it, and it'd be a great deal at that price. 12 dollar would be 'ok', 16-18 at a hipster place. 9 dollars would be a backwoods country ass gas station deli creation made for you lovingly by a meth smoking chick out in some place with no speed limits that you can actually get away with abusing your wife like god intended.

[Anonymous No.20350693]

>>20350688
https://youtu.be/InGwkK_bl6w

this is what it will sound like when i break your jaw. i literally irl killed a 60 year old drunk with a .22 pistol. i can snatch and clean press a fucking engine.

[Anonymous No.20350696]

>>20350618
holy fucking based. i never thought about using egg salad as a mayo sub for a club. i think maybe some capers, dill, and more bacon would bring it all home. nice job and i rarely compliment people on here.

[Anonymous No.20350707]

>>20350696
thank you, your compliment made me smile.

bruno albouze made like a relish from minced tomatoes and cherry peppers marinated in a little vinegar, i think improving the bacon (crispier/flatter by press baking it) and adding some tang with vinegar/pepper/tomato relish would improve the texture/form.

i think the trick with a monster club is just formatting everything to make it manageable with tons of layers and flavors.

the dill would go in the egg salad. i'm growing some in my garden, we'll see if i can keep it alive

[Anonymous No.20350746]

>>20350618
too big

[Anonymous No.20350790]

[Anonymous No.20350797]

>>20350790
so we meet again... my rival. my white whale.

[Anonymous No.20350801]

>>20350618
>thin layer of egg salad with horseradish
which horseradish do you prefer? or do you make ur own?

[Anonymous No.20350831]

>>20350790
>>20350797
neither of you are me

also, tomorrow I'm having a big order of groceries delivered and I'm getting grindah ingredients again and will post whence I have grindah'd

[Anonymous No.20350856]

>>20350801
i get that little round jar of shredded somewhat creamy pure horseradish with some german name. i should grow it though. beware, horseradish and eggs will generate radicalizing odors from your body. idc bc im a monster.

>>20350831
i bet you can't literally duplicate THE grinder and timestamp it

[Anonymous No.20350867]

>>20350831
I need a webm of you making a grindah so I can spam it in those shit threads

[Anonymous No.20350869]

>>20350856
I have posted three separate grindahs on here, all similar ingredients, on the same cutting board, in the same location.

when I have built tomorrow's grindah I will do the same and timestamp if you insist. might also take requests but I'll think about it

[Anonymous No.20350873]

>>20350867
I'm definitely not doing a chef john style video, sorry

[Anonymous No.20350888]

>>20350869
i don't believe you. there's no way they're so identical. prove me wrong by making two of them or something.

[Anonymous No.20350896]

>>20350831
You will never be from Boston.

[Anonymous No.20350909]

italians are sensitive pussies, jews are all shrinking sissies, i'm from texas and i'd beat the living shit out of tony soprano, and i make a better sandwhich than you metrosexual sssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssss

[Anonymous No.20350919]

>>20350618
what are you doing? that's not how you correctly check the internal temperature of your sammich

[Anonymous No.20350930]

>>20350919
once your sandwhiches reach a certain powerlevel, they require a skewer to retain structural integrity before you lay hands on them. even so, you're best served by holding the sandwhich on the plate, and lowering your head to it, rather than lifting it off the plate.

[Anonymous No.20350949]

>>20350888
see anon this one didn't have lettuce

[Anonymous No.20350952]

>>20350949
can you repost this in the /grindah/ gen without the watermark please?

[Anonymous No.20350955]

>>20350949
not bad... but you're just coasting on the fact that you have bread that is strong enough that the bottom joint doesn't break so you can really stuff it, and its soft enough you can compress it. it's an unfair advantage, and i say that as a professional - my first job was at Subway.

in a real competition, with breadclasses, the playing field would be much more even.

[Anonymous No.20350964]

>>20350952
I will post new grindahs tomorrow if you keep your grindahgen alive long enough. I just baked some Italian sausages, so if I manage not to eat them all I might make my usual grindah and then a sausage grindah. Thinking maybe with kraut and melty swiss.

>>20350955
I too am a retired Sandwich Artist anon but also know these sandwiches are made by me and for me, so I do what I wahnt

[Anonymous No.20350977]

>>20350964
bread with those properties is basically roiding. i admire your sandwhiches, but bubbling from within myself is just lumpenprole resentment that you have access to rolls with properties that I don't.

[Anonymous No.20350995]

>>20350977
we'll see anon. my order hasn't been confirmed yet and about 30% of the time they are sold out. nothing worse than having a stockpile of sandwich ingredients and no bread. the Coles bakery makes some good shit but it all sells out in a couple hours

[Anonymous No.20351002]

>>20350618
No fries, no beer, rating 2 of 10, plus it looks like slop.

[Anonymous No.20351012]

>>20351002
i had cheetos and shiner texhex ipa with it

[Anonymous No.20351013]

>>20350977
>ROIDING
>NO ACCESS TO ROLLS
>RESENTMENT
Are you in prison or jail?

[Anonymous No.20351016]

>>20351013
im in texas

[Anonymous No.20351037]

>>20351016
New York here, I guess that we're both kind of fucked.

[Anonymous No.20351385]

>>20350618
>egg salad
I will go back in time and murder your ancestors

[Anonymous No.20351397]

>>20350618
sounds great to me

[Anonymous No.20351817]

>>20351385
YOUR ancestors belonged to MY ancestors as property.

[Anonymous No.20351825]

>>20351817
>clinging onto your ancestry because you're a failure in life
Good game, anon.

[Anonymous No.20351828]

>>20351817
https://youtu.be/bSkeD9hr6hc?si=nQsqY_QZOZJ5bGqv

[Anonymous No.20351861]

>>20351825
there has never been a point of time in the past, in recent memory, or in the future, where any member of your bloodline, including yourself, that has not been economically, socially, and physically dominated by MY bloodline, including me, controlling you.

the reason is that there actually are no ancestors, you're the same organism as your father, etc etc. which is why my fathers fathers fathers father owned your fathers fathers fathers father, and my fathers father owned your fathers father, and how now i own your father. and my son will own you as property. you're basically going to be my sons 18th birthday present. because nothing ever changes. your ancestors were failures, you are a failure, your descendants (or more likely your families descendants) will never rise above your station. it's destiny for me to have everything and for you to have nothing, just some genetic mutation a million years ago that determined I would be in control and fortunate, and that you would be miserable and dominated, until extinction.

[Anonymous No.20351867]

>>20351861
I wasn't that original anon, princess. We both know you're a failure and all you have going for you is shrieking like an 8 year old girl. I expect you're a mid 2-digit IQ, noodle-armed, bespectacled shut-in without any discernable skills.

[Anonymous No.20351882]

>>20350618
I think I would like it but seems like a long time to make it without machinery.

[Anonymous No.20351916]

>>20351867
i have almost 2 million dollars and a third child coming soon. you're weak.

[Anonymous No.20351953]

>>20351916
OK sweaty, I expect your BBC bull impregnated your slut wife? Congrats on raising another mutt!

[Anonymous No.20351999]

speaking from nothing but personal experience, the more randomass ingredients your dish has, the worse it will turn out.
you've got quite a list there, but since you seem to have been light on each of them, it should have tasted superfine

[Anonymous No.20352025]

>>20350618
You made the egg salad with horseradish?

[Anonymous No.20353259]

>>20352025
yeah, it's a good flavor with egg salad.

>>20351882
i already had the egg salad. baking the bacon takes little time. mandolin makes slicing the onions and tomato a 30 second job. it really doesn't take long if you have egg salad.

>>20351999
club sandwhich is all about structuring the thing so that the layers are very thin and homogenous. it's not *that* complex. turkey, ham, bacon, cheese. lettuce, tomato, onion. mayo, mustard. just egg salad instead of mayo. but like, the veggies have to be mandolined, so you can do real thin layers. you have to put the onion and very thinly shredded lettuce against the soft layers, like the lettuce against the mustard, the tomatoes against the bacon, the onions against the egg salad, it kind of all packs together well.

it's still a tall sandwhich and you need the skewers and you kind of eat it like a cob of corn. this is why if you're doing it properly and using extra wide white bread toasted, and cut off crust to make perfect squares, cut into perfect triangles, with 4 inch wood toothpicks (with the frilly colored plastic fringe on one end) it's much better presentation, and yeah, it's better if someone else makes it for you.

totally worth it though.