Seems to me its more about the bread, fluffy soft crust-off white bread, and construction of the sandwich. Many of the Sando type sandwiches are almost art in the way they are put together and the ingredient combinations, of which I have only scratched the surface, veer into directions not typically found here, whipped cream and fruit for example.lougord99 wrote: I gather that the biggest difference in various recipes is the sauce.
G Wiv wrote:Either way, its fun, and who doesn't like sandwiches.![]()
Speaking of sandwiches, fun and obsession, the Sandwich Tribunal is loads of fun. One of the principal participants is LTHer JimTheBeerGuy.
JimTheBeerGuy is really upping his game, and his game was strong to begin with! He made every component of the most recent entry from scratch, and it looks DeliciousJimTheBeerGuy wrote:Hi Gary! Thanks for thinking of me.
G Wiv wrote:JimTheBeerGuy is really upping his game, and his game was strong to begin with! He made every component of the most recent entry from scratch, and it looks DeliciousJimTheBeerGuy wrote:Hi Gary! Thanks for thinking of me.
London's Salt Beef Beigel.
BR wrote:G Wiv wrote:JimTheBeerGuy is really upping his game, and his game was strong to begin with! He made every component of the most recent entry from scratch, and it looks DeliciousJimTheBeerGuy wrote:Hi Gary! Thanks for thinking of me.
London's Salt Beef Beigel.
Recently visited a friend of mine in London who lived very close to Brick Lane Beigel Bake. Let's just say I visited a few times . . . although worth noting that their beigels are fluffier/softer than what we know as great bagels - not a criticism.