Martin Fisher

I have Amazon Prime and I haven't found any food item that's less than elsewhere online or locally.

Best accompaniment.....another club sandwich. Actually, I consider one club sandwich, only, enough of a meal, although they're usually severed with a a pickle and potato chips around here.

Dairy cattle have been bred for femininity (that's no surprise since femininity naturally goes hand in hand with milk production) more and more over at least the past 150 years...that's why they look the way that they do.

I love a turkey club....REAL turkey only, not those cold-cut cannonballs!!!!! I found turkey club recipes back to ~1900. Source: Snap Shots at Cookery, by Church of the Ascension, Buffalo, N.Y., 1899, Page 149.

Or sardines.... Source: Good Housekeeping, Volume 46, 1908, Page 212. Or Cottage Cheese (with variations).... Source, USDA Bulletin, Cottage-cheese dishes: economical, wholesome, delicious, 1918. How about tongue???....... Source: The Club Woman's Cook Book: A Collection of Tested Recipes, Mrs. Thos. F. Quimby, 1911. And many more....

Not long after those two recipes were published, the consensus becomes that a club sandwich is a hot toast sandwich..usually layered. Recipes were all over the place in terms of ingredients from the very beginning.

Here are two of the very earliest published club sandwich recipes that I could find.... NO toast!!!! GASP!! One features HAM!!! GASP!!!! Say, what??? Source: Good Housekeeping, July 1897, Page 87. Source: The Methodist Cook Book, 1898. Page 63.

Whoa!!!! Will someone please post the proper recipe??? I dare you!!! There have been hundreds of variations for over a century...but, luckily, no beans!!!!!

I find old cookbooks and agriculture books fascinating...I've collected thousands of them. What I find most interesting is the amazing wisdom gained by folks before the science was "fully" understood...just by simple observation.

The "better-half" is from northern NJ. I asked what the most popular "club" sandwich is/was in that particular locale. The answer was...a BLT club...no turkey...no chicken..nothing fancy...just a tiered BLT.

In my area the turkey club rules, turkey and bacon...two layers...3 pieces of toast with crust.

I'd say that they are both correct....the club sandwich has changed a lot and in different ways..locale to locale... from what it originally was. A couple early recipes.... Source: The Standard Domestic Science Cook Book, 1908. Personally, I absolutely hate lettuce next to the toast...I cringe at the thought of it...LOL

Most certainly have heard of him...I'm trained in cattle AI.

Sodium citrate and the phosphates are what make Velveeta what it is. It's unlikely anything but the real stuff will work well but it may be worth trying a melty cheese recipe with sodium citrate and phosphates, such as... http://www.chefsteps.com/activities/melty-cheese-slices

I didn't find the Konjac slimy when a tiny amount is used and it's dispersed and hydrated really well. The iota carrageenan thickened well at 0.03% to 0.04% if I remember correctly.

Yes, I've worked with iota carrageenan, but I can't tell you if it'll the texture that you personally seek. I've also worked with the Konjac, which works quite well but the quality of it can definitely vary from source to source...the poorer quality stuff has an awful flavor. What's most important when working with hydrocolloids is that you use a VERY GOOD immersion blender (or the like) for proper dispersion and hydration with a minimum of ingredient. That was one of the problems that I was initially having.

Unfortunately, it's difficult to replace starch if that's the type of texture you're used to. Considering that, in my case, I sought balance with other stuff that was low-carb without changing the texture significantly. In other words, achieving the texture you personally seek is going to require trial and error.

Really depends on what, exactly, you're trying to achieve.... See here... http://www.chefsteps.com/forum/posts/thickening-sauces-especially-gravy-without-starch.....-9 There are a lot of direction you can go....I ended up using a little bit of Wondra flour along with other stuff to achieve the result I was looking for. There's also the Jus Gras option featuring lecithin... http://modernistcuisine.com/recipes/simplified-jus-gras/

http://www.nytimes.com/2015/01/14/opinion/let-them-eat-foie-gras.html "And if you consider that cattle, for example, evolved to graze on grasses and are often fattened on grains — to which their digestive systems must then adapt — you might say that part of that industry’s routine is force-feeding." Mark, get the hell out of the city once in a while and see how things really work. The article is all about emotion and totally void of a wholistic view of reality. So, what shall we do...ban animal agriculture so we can gas billions more helpless insects in order to feed the hungry masses??? Aren't insects innocent animals too???? Ooops, they're icky aren't they?

That could also be said for salt.

Yup, it's in every grocery store and "dollar" store in this area ......available by the pound (or two) at Sam's Club and the like.

The only thing I see that it's really got going for it is the water resistance. It's bulky, heavy and the probe is almost and inch an a half shorter than the Thermapen probe...that, I definitely don't like. I absolutely love the RT600C SUPER-FAST ® POCKET THERMOMETER, which also has some water resistance. I have 2 of them and use them FAR more than I use the Thermapen. They're a bargain too!

Pressure cookers are okay, just don't overdo it.

While I'm all for standing one's ground and the right of self-defense, I'm going to stick with "get the hell out, you can't change other people" or, if you're not in a position to make such a choice, MAKE SURE EVERYONE YOU KNOW, WITH EARS, KNOWS WHAT'S GOING ON!!!!!! The situation can too easily get out of hand. When I was in high school, retaliation for bullying by a kid led to the stabbing death of another kid....I remember that day like it was yesterday!!!!! Death! Horror! A Trial! Lawsuits! Anxiety! Stress! Fear! Anger! Hate! Nightmares!