Just had the first one of the season.
'Mata sammich' time
- Thread starter Maggot
- Start date
Where I grew up it was just white bread, 'tomato', and mayo. A bit of salt and pepper at times.
I have a huge corned beef in the 'fridge ready to start cooking Thursday morning...
I'll post pix! Because the corned beef on rye is going to be piled up Carnegie-Deli style!
Cheers,
Sirhr
P.S. Not making fun of your sammich, Maggot. Looks refreshing! BTW... heard a good quote that made me think of you: "Lions and tigers may be bigger and stronger... but wolves don't perform in a circus."
Lightly toasted white bread, a healthy slather of Duke' s mayonnaise, tomatoes fresh from the garden, & freshly cracked black pepper. It don't get any better than that.
Just had the first one of the season.
Awww.......that fukkin' hole in the bread that the Mayo leaks through. Goddammit.........throw that out and get the next piece with no hole. Shit.....
(the wife buys "mayo light and olive oil mayo. Goddammit, I'm gonna die some day......and, I'm going before you. it better Gawdamm good and well be because I ate some decent fukkin' mayo and not that tortuous shit called "light" mayo). Get me some Best Foods or some Hellmans........Major source of friction in "our" household. I feel like a jewish husband that can't die soon enough (because he wants to)......
Make my own...try it and you'll never buy store bought again
I try to constantly learn too. If it's not a family secret, would you mind posting a recipe.
There are few, if any, secrets in the cooking world. This is a basic recipe that I use. It is more or less similar to many recipes. Technique is important. If you have an immersion blender with a whisk attachment, I would use that versus a regular blender or food processor as you have much greater control over the process. You can also whisk by hand but it takes a while and the results are seldom as good as with an immersion blender.
1 egg yolk
1/2 teaspoon of kosher salt
1/2 teaspoon of dry superfine mustard
1/4 teaspoon sugar
1/4 teaspoon white pepper
2 teaspoons lemon juice
1 tablespoon white wine vinegar
1 cup Saffron Oil or corn oil - Saffron preferably
In a LARGE glass bowl, whisk together the egg yolk and the dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. At this point, switch to the immersion blender. Start the blender fitted with the whisk attachment at the bottom of the bowl. Turn on blender so that it is whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. This process is about a 3-4 minute one. Don't rush the oil or it will be a runny mess. It is incredibly important to incorporate each portion of oil fully so that the mixture continues to emulsify.
Leave at room temperature for 1 to 2 hours. You can then refrigerate it in a sealed container for up to 1 week.
Once you get the hang of it, you can experiment with different oils, flavorings, etc. You can add garlic to create an aioli
Have fun with it
That's the kind of food I can eat when it's 90* and still work. Mator on a biscuit with some mustard is good eating too. Also, try cutting up a mator, cucumber & onion, salt & pepper, add a little virgin oil and vinegar, tear up a basil leaf if you got it. Let it sit in the frig a couple hrs before eating. I can eat that and go right back to work. I'd throw up a burger in 15 min of 90* heat.
Ya'll are lucky with your 'maters. Up here, we're proud and happy that our plants are developing well, and after judicious fertilizing and pruning.... they are flowering prolifically. There are even about a dozen or so small green orbs that will ONE DAY be t'maters.
What is this medieval witchcraft of which you speak?
What is this medieval witchcraft of which you speak?
If you like Pastrami on rye and are ever in Ft. Lauderdale on a Thursday only Thursday? Blue Willies BBQ on Commercial Blvd. does a mean Pastrami. Its mind altering. Get there early because its only while supplies last and folks start lining up 30-45 minutes before they open to be sure they get some.
I have a huge corned beef in the 'fridge ready to start cooking Thursday morning...
I'll post pix! Because the corned beef on rye is going to be piled up Carnegie-Deli style!
Cheers,
Sirhr
P.S. Not making fun of your sammich, Maggot. Looks refreshing! BTW... heard a good quote that made me think of you: "Lions and tigers may be bigger and stronger... but wolves don't perform in a circus."
I have a huge corned beef in the 'fridge ready to start cooking Thursday morning...
I'll post pix! Because the corned beef on rye is going to be piled up Carnegie-Deli style!
Cheers,
Sirhr
P.S. Not making fun of your sammich, Maggot. Looks refreshing! BTW... heard a good quote that made me think of you: "Lions and tigers may be bigger and stronger... but wolves don't perform in a circus."
Looks just like a BLT from a place called Royalicious in Charles Town, WV. They’re pretty good too!
*All except those nasty tomatoes.
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