Tongue in Cheek...Sandwich and Post
Tongue in Cheek...Sandwich and Post
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Tongue in Cheek...Sandwich and Post
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Post #1 - April 20th, 2012, 10:15 amI recently procured a fine beef tongue and when a friend offered a lightly smoked guanciale he made, visions of sandwich epicness danced in my head. The night before I poached the tongue in stock for 2.5 hrs, let it cool, and refrigerated over night. The next day here's what it and the guanciale looked like-
Next I sliced and seared the tongue and cooked the guanciale. The assembly is about to begin with tongue, guanciale, parsley and shallot salad, pickled red onion, and horseradish cream...on a pretzel bun. Maybe this sandwich should have a heavy metal band name...because after everything is set to go, I begin to get that hmm feeling.
Here is the assembled sandwich. Looks pretty good right?
However, upon further inspection and a bite something is wrong...
IMO, the pretzel bun was this sandwiches undoing. It's come hither looks masked two serious flaws. A meat to bun ratio which was way off, and a soft texture that didn't add to the overall sandwich experience. After the above photo I lopped off half of the top but which helped but the damage was done. Why didn't I go with a crusty baguette? I should have seen this a mile away, but didn't cause I was trying to be one of the cool kids.
Jeff
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Post #2 - April 20th, 2012, 10:25 amSome nice rye would have worked as well.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #3 - April 21st, 2012, 10:46 amLooks like a fantastic idea. I think you're 100% right about the baguette, as long as you can get your hands on one you like.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #4 - April 21st, 2012, 1:25 pmMany disagree, but I'm not really a fan of the pretzel bun in general. It always seems to overwhelm, imho. Prefer the baguette, or for burgers, something soft enough to absorb juice, yet not fall apart. And rye for cold cut sandwiches is, I believe, undervalued these days. Love the various ryes from Austrian Bakery on Clark."Strange how potent cheap music is."
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Post #5 - April 21st, 2012, 2:40 pmmrbarolo wrote: And rye for cold cut sandwiches is, I believe, undervalued these days.
Not by me! Rye is my favorite sandwich bread, especially Jewish rye with lots of caraway seeds.
Pretzel buns are OK for burgers, but they fall apart.
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Post #6 - April 21st, 2012, 3:14 pmThis confirmed I am in fact pretzel bunned out. Baguette next time. Although I hadn't considered rye for this sandwich, I can see it working too.
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Post #7 - April 21st, 2012, 7:23 pmmrbarolo wrote:Many disagree, but I'm not really a fan of the pretzel bun in general. It always seems to overwhelm, imho.
I agree and would go so far as to say it's one of the most overrated breadstuffs ever. I've never liked them and never understood the love for them.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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