Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Obscene Sandwich


Recommended Posts

I don't have an obscene sandwich to share, I like my sandwiches simple, I'm just kinda impressed that PtE has lobster and tenderloin just lounging about the place waiting for a chance to appear on a spontaneous sandwich. That's a well stocked fridge. :biggrin:

These are strange times, my fridge is in unfamiliar territory. Lobster and tenderloin is unusually affordable these days.

Edited by Peter the eater (log)

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

Link to post
Share on other sites
gallery_15065_680_100116.jpg

This is by far the dirtiest sandwich picture I have. I did not make the sandwich (I'm pretty sure it's easy to guess who did), but I did get the money shot.

gallery_11181_3830_77153.jpg

Sorry- couldn't resist.

(I think my sandwich ate your sandwich for breakfast.)

I didn't make mine either. (But I ate it.)

Overheard at the Zabar’s prepared food counter in the 1970’s:

Woman (noticing a large bowl of cut fruit): “How much is the fruit salad?”

Counterman: “Three-ninety-eight a pound.”

Woman (incredulous, and loud): “THREE-NINETY EIGHT A POUND ????”

Counterman: “Who’s going to sit and cut fruit all day, lady… YOU?”

Newly updated: my online food photo extravaganza; cook-in/eat-out and photos from the 70's

Link to post
Share on other sites

omg there are five more inches of snow out there ..my little black and white pit bull got totally lost this morning!!!

and now reading through this

just thinking...

I have some roasted green chile in the freezer (NM EXtra hot)

..almost done making lamb bacon ..at this point with out the smoke it tastes like lamb pastrami!!! (I freaking love it and am trying to figure out what I else I can cure off this animal in my freezer!)

I have some real corn tortillas

there are 4 nicely ripened avocados looking at me

:smile:

totally obscene is what I am seeing this combo to be

sigh ...would it be so wrong to slice some off the presmoked lamb bacon..and make this for breakfast today?? life is about the moment correct? :wub:

Edited by hummingbirdkiss (log)
why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

Link to post
Share on other sites
Cut off one end of a "demi-baguette" from the supermarket and hollow it out.

Fill with peeled boiled shrimp.

Holding the sandwich upright, carefully pour in a sauce of melted butter, a little demiglace, Worcestershire sauce, Louisiana hot sauce, and a little whiskey.

Eat promptly, with napkins in reach.

Now that shrimp season has arrived here, this combo begs to be made. I'll snap a pic or two of the result. I really like the hock 'n gruyere variation too.

This thread should be illegal.

"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

Link to post
Share on other sites
After four hours of Christmas shopping we finally made it home, tired and hungry. Once the kids were fed, I asked my wife a question . . .

PtE: So what should we have?

Wife: A sandwich.

PtE: What kind of sandwich?

Wife: A good one. With lots of stuff.

PtE: What kind of stuff?

Wife: You figure it out, something unusual. Something obscenely good.

PtE: You want an obscene sandwich?

Wife: Yes I do.

gallery_42214_5579_7442.jpg

Beef tenderloin and lobster tail on toasted light rye, with port & morel "mayo", and homemade bacon chips with horseradish sauce.

Yep, that's definitely obscene. My idea of an obscene sandwich usually has to do with way too much Parma prosciutto and fresh mozzarella.

I would kill everyone in this room for a drop of sweet beer...

Homer Simpson

Link to post
Share on other sites

So Peter... what did the other half say about your obscene sandwich?

I don't have an obscene sandwich to share, but I am sure it would be wonderful on this delicious loaf of cheddar, potato, and chive sourdough bread I made recently.

http://i285.photobucket.com/albums/ll57/da...ng/100_0277.jpg

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to post
Share on other sites
So Peter... what did the other half say about your obscene sandwich?

I don't have an obscene sandwich to share, but I am sure it would be wonderful on this delicious loaf of cheddar, potato, and chive sourdough bread I made recently.

http://i285.photobucket.com/albums/ll57/da...ng/100_0277.jpg

DanM, that is a crazy beautiful piece of bread -- my knee jerk reaction was "Easter Island Zombie". What did you eat it with? Please don't say "brains".

To answer your question, we both loved it.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

Link to post
Share on other sites
So Peter... what did the other half say about your obscene sandwich?

I don't have an obscene sandwich to share, but I am sure it would be wonderful on this delicious loaf of cheddar, potato, and chive sourdough bread I made recently.

http://i285.photobucket.com/albums/ll57/da...ng/100_0277.jpg

DanM, that is a crazy beautiful piece of bread -- my knee jerk reaction was "Easter Island Zombie". What did you eat it with? Please don't say "brains".

To answer your question, we both loved it.

To be honest, we ate most of it plain... It was too good on its own. I think we served a veg burger or two on it though.

The formula is on page 278 of Peter Reinhart's Bread Baker's apprentice. I usually substitute 20% of the flour for whole wheat and 10% for spelt. http://books.google.com/books?id=yHGBOXSNo...nhart#PPA278,M1

Dan

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to post
Share on other sites
Well its not lobster and beef filet but...

gallery_45387_6371_28474.jpg

Roast Beef and brie with roasted cherry toms, onion and dijon mayo

That looks delicious, Mr. Delicious! I've been seeing great looking tomatoes in the stores. I don't know where they come from, but it must be a happy place.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

Link to post
Share on other sites
  • 3 months later...

I think this one qualifies:

Sliced rare flank steak, sweet and sour onion sauce with scotch bonnet peppers, topped with asparagus and cracked black pepper, served open-face on toasted Wonder bread . . .

gallery_42214_6390_72533.jpg

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

Link to post
Share on other sites
Kobe/Perigord Brioche Burger...

photos below in this link

Kobe/Perigord Brioche Hamburgers

Cheers!

Thanks MexChef, I think I would enjoy one of those.

It would be an expensive sandwich to make given I have neither the beef nor the Egg.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

Link to post
Share on other sites
1 satisfied smile

gallery_18974_1420_21112.jpg

That obscene sandwich actually appears to be smiling.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

Link to post
Share on other sites
  • 4 months later...

gallery_64820_6661_419903.jpg

This is what Elizabeth David calls a "Shooter's Sandwich," which is similar to what Escoffier calls a "Bookmaker's Sandwich." It's a hollowed out loaf of bread, stuffed with rare sliced peppery grilled steak and mushrooms and pressed overnight.

I need to work on my hollowing technique and make the steak rarer next time, since this would have been better with less bread, and the bread would have held up to more meat and more juice. It could use some sauteed onions and sweet red peppers as well, but I wanted to stick to tradition for the first time on this one.

Escoffier's version is heavy on the office supplies, which I suppose any bookmaker would have had handy. The sandwich should be wrapped it layers of blotting paper, tied, then waxed paper, tied again, and then pressed in a letter press.

Not having clean blotting paper handy (I actually use it for drying fiber based photographic prints from the darkroom), I wrapped it in paper towels, then waxed paper, and tied it, put the bread back in the loaf pan, and put another loaf pan on top of it with a heavy counterweight from a lighting boom (another photographic accoutrement) in it, and let it rest overnight.

The sandwich is then to be sliced as needed for long days at the races, hunts or other journeys. "With this 'sandwich' a man may travel from Land's End to Quaker Oats, and snap his fingers at both," according to T. Earle Welby, _The Dinner Knell_ (1932), quoted in Elizabeth David's Summer Cooking.

Edited by David A. Goldfarb (log)
Link to post
Share on other sites

Man, them's sum sammiches!

Only contender I have is

pepper bacon & liverwurst on a crusty white roll.

Little bits of pickle hither and there for contrast.

"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

Link to post
Share on other sites

I offer Serena's favourite (and no photo available, so you'll just have to imagine it)

- two good slices of multi-grain bread.

- butter

- five slabs of brie

- four slices of proscutto

And, to bring up the colour,

- a slathering of fresh pesto

(based on Scud's reactions, she's going to have a hard time at boarding school)

Link to post
Share on other sites

gallery_1890_1967_191398.jpg

That image is positively mesmerizing.

If Katz's is the Louvre, then that sandwich must be the Mona Lisa.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...