weinoo

The bottom line, I think, is: great tomato + mayo + (not too much) bread = tomato sandwich. Great tomato + mayo + furikake + bread = tomato and furikake sandwich. Bacon + great tomato + mayo + bread = bacon and tomato sandwich. Who the heck puts a protein on a classic tomato sandwich? More importantly, why?

Just got a big bag of Ranier's from FD; haven't sampled yet - they look and feel in good shape. $7/lb.

My thought, exactly. HELP!

As a matter of fact, I recently replaced the burrs!!

I'm sure that the person to whom I gifted my early-adopter Fresh Roast to appreciated it. And I'm sure my neighbors above, below and to either side appreciated me gifting the roaster. Unless they really enjoyed the smell of roasting coffee 24/7 (which kinda smells like popcorn in a small apartment). No doubt I enjoyed playing with the roaster and the beans from Sweet Maria's, but I've found a very good supplier, who carries many varietals, and from whom I receive my order a day or two later. often having just been roasted. And they do multiple roast levels.

I think they're permanently destroyed from all the furikake Eric uses.

Oh, you make that sound so easy.

Lotsa sizes...

I have the less expensive Donabe gin...is yours from Toiro Kitchen (in which case, I know how expensive it is)?

Made some salmon/hijiki rice in the donabe last night, using dashi I brewed from Okume. Served alongside some oshinko, avocado, and tomatoes. Also made this to go with... Wild gulf shrimp, on the plancha. Left the shells on, but deveined them and marinated with olive oil, Tabasco, salt, pepper, pimentón, garlic for about 30 minutes before they hit the hot steel. Minute and a half on each side - good stuff. Served with a lemon wedge.

Some...

Well, maybe not by tasting it, but in 15 minutes I'm sure some would know.

That might be fun! But did someone do something to you with tomato skins when you were least expecting it?

Yes: But as to the $25 - I was referencing what a sandwich, serving one diner, would cost here were it that cheffed up. That's an understatement.

That's a teaching moment, @haresfur.

Long ago, I reconciled the fact that if I wanted good coffee, I'd be making it at home. All these years later (and all the thousands of dollars saved by not going out for coffee) make it seem as if that was a good idea. That's not to say I won't go out for coffee when we travel or for an espresso if I'm near some place known for pulling a good shot. But overall, with the amount of great roasted coffee available to me, I'll continue to brew at home.

This is neurotic about tomato skins!

Vivian's nuts too. I don't mind the "cheffing up" with different tomato varieties or even...gasp...homemade mayo, but basil???? Come on. By the way, that sandwich is easily $25.

NEVER!! That's like using Miracle Whip on a tomato sandwich.

Peet sold the company in 1979. We "cut our coffee teeth" on Chock Full o'Nuts and Maxwell House, which were perked everywhere during my formative years. When I first learned about pour-over coffee, I was a senior in high school. I had an older cousin who was a flight attendant, and she was using a Melitta back then, and buying beans from https://mcnultys.com/ - in business selling coffee and tea since 1895.

The interesting thing about Duke's and we from the "north east" portion of the country, is that Hellman's was always the mayo of choice (Best Foods, for those west of the Rockies). I was never able to procure Duke's...and then I was.

I think you failed to get the gist of the piece, which is that Kim feels a tomato is improved by furikake. It's not improved by anything, if it starts out with good, proper ingredients. And I'm quite surprised that you're not going to try and make a popsicle out of it.

My method is to bring water to a boil, drop corn in, turn off heat, cover and wait 5 minutes. The reason I break the ears in half is so that they will fit into the smaller saucepan of water being used.

Last week, the writer Eric Kim wrote a little ditty about the tomato sandwich, a classic, seasonal sandwich for many, many years. And like many writers of Kim's generation, the gist of Eric's piece is that they've made a classic better - by fucking with it. (They didn't). To whit: Sure you do, Eric. But then it's not a classic tomato sandwich, is it? I mean, I want to taste the tomato and the mayo in a classic tomato sandwich, not spend time thinking about seaweed. Just stop with this shit, please. The Sandwich Southerners Wait for All Year

Bit of a long, complicated history between Peet's and Starbucks. Peet's is owned by a German conglomerate, with also a complicated history (like stuff we don't enjoy discussing). Not that I've ever liked Peet's...