hello everyone! today i have a berry speshul thread to share! i really really hope The Meme Maker can see this one. this thread is based on one made by the meme maker where they shared how to make their signature food thing, which was in turn inspired by one of my threads!
please read their thread here: http://archive.4plebs.org/s4s/thread/4435067/
also cade liked their thread (i missed out on posting in it) and mebbe cade will stop being mean 2 me if i can make something they like.
i am using the same ingredients basically.
^o^ oil (i used olive oil and they had some kinda "smart balance" veggie oil blend), additionally i used a little butter, as that's best for eggs, which i decided to cook separately)
^o^ bread (they had pumpernickel and i used dark rye they're pretty similar)
^o^ eggs
^o^ red potato
^o^ red bell pepper
^o^ garlic
^o^ tomato
^o^ shallots (they used a red onion, close enuff they are both onions ;p)
^o^ cheese (they used cheddar and i had some fourme d'ambert, which is a milder french blue. why does the kroger on university near TCU have some decent imported cheese but most krogers have a crap selection of cheese?)
^o^ seasonings (looks like they had a chipotle and roasted garlic spice blend and salt??? that actually looks like an empty pepper grinder? i used black pepper, salt, cayenne pepper and whole fennel seeds)
i normally show the final dish first and then the process but for today i go in the order of making it, just like The Meme Maker did!
>>4442137
1st
>>4442137
nice
now.. the meme maker cooked all of their stuff together in the same pan. this is efficient, and easy! but a few observations; the potatoes looked unevenly cooked with some having some browning and others none, and they diced the onion fairly small, which resulted in some definitely burnt looking onion bits, which taste bitter IMO, but hard to avoid when everything cooks best at different temperatures. so thinking about how best to treat all of the ingredients i figured... onions, tomatoes and garlic is tomato sauce. so i needed to peel my tomatoes.
u do that by cutting a shallow X in the non stem side, blanching in boiling water for 30 seconds, shocking in cold water and then taking the skin off. u do this cuz the skin will never break down into the sauce no matter how long u cook it.
>>4442140
ur first becuz i took the ffort 2include pic
here is the initial mise en place. tomatoes peeled, potato cut into slices, shallots minced, garlic peeled, bell pepper seeded and diced (i only used half the pepper it was a big one)
saute the onions in a saucepan on medium heat in a little olive oil until softened. don't let them burn so err on the side of lower heat. when they're soft, mash the tomatoes, torn to bits through a mesh sieve with a wooden spoon. not everything has to go through, just this is the easiest way to get everything crushed evenly, especially with raw tomatoes, which are a bit firm. canned tomatoes hand crushing is fine. there will be some bits that don't go through, just scoop them out. i do not mind tomato seeds in the sauce so i'm not picky about that.
when the tomatoes have been completely pressed into juice/pulp add the whole garlic and season with spices. fennel, pepper and cayenne in my case. now bring to a boil and cover the pan, turn down the heat to low and let it simmer, very slowly bubbling for about an hour. long enough to make the garlic mashable with a spoon. u wanna cover the bell pepper and potatoes. i actually folded the potatoes in a paper towel and weighed them down with a cutting board to squeeze out some of the moisture while the tomatoes were going. that makes frying them easier
when it's done, uncover and mash the garlic and any pulpy tomato bits into the sauce. check the seasoning. u can leave it uncovered to simmer and reduce a bit while u make the rest of the food. i recommend not adding salt until the end so u don't put too much.
pour a little olive oil in a pan, enough to coat the bottom. swirl and tilt the pan to get it coated evenly, u are not deep frying and u only want a few tbsp oil at most. now set on high to medium heat and fry the potato slices until they turn golden brown on both sides (u will need to flip them often to check). whenever ur cooking with extra virgin keep the heat low enough that it doesn't smoke. if u see smoke turn down the heat. it loses the fresh and fruity aromas if u let the oil get too hot. take ur time.
>>4442152
not part of this recipe. the h*ck is it? pizza?
when the potatoes have browned remove and blot them dry of any excess oil with a paper towel
now the bell peppers. cook them to taste in the oil, i like them just softened a bit, when they start to lighten in color but before they really start to shrink down. remove when they're done.
and i briefly toasted a slice of the bread in the same oil. i did one side but toasting both sides wouldn't hurt. my bread was sliced a little thin and the middle did get a bit soggy so i should have toasted both sides, but it depends on how thick ur bread is cut really.
here is the mise en place for the omelette, which was what i decided was the best way to do the eggs and cheese. beat the eggs but not too well and season them. slice some cheese, not too much, about 1 oz at the most. and heat some butter (a little under a tbsp works well for 2 eggs in a 10 inch pan, use a 6 inch pan for a single egg omelette) on high heat, swirl the butter in the pan to evenly coat the bottom and let the butter get to foaming. when the foaming subsides it's hot enough for ur eggs
throw the eggs into the hot pan and immediately turn off the heat, tilt the pan quickly so they evenly cover the bottom (the eggs will puff!) throw the cheese in the middle and immediately cover the pan for about 5 minutes. try to get the cover over the pan in seconds after the eggs go in. the cover will be hot to the touch and the cheese will melt in. the omelette will also lift from the pan easily after u wait. u can fold it however u want. i just folded into a rectangle cuz that is the shape of the bread
to assemble the sandwich i put down some tomato sauce, then potato slices and bell pepper, some more sauce on top of that...
and then the omelette and some more bell pepper on top.
here is what it looked like! slightly more presentable lighting. and yes a salad
and yes was edible. i had to switch to a knife and fork tho cuz under the middle of the omelette the bread was a bit soft ^^;
thank u for reading everyone! and The Meme Maker please respond! i want to know ur opinion of my take on ur classic recipe! did i do it rite???
if anyone is wondering, i did type all of this out beforehand, that's how i posted it so fast. i rarely do any threads this detailed but i want TMM to see pleasee pretty pleaaase. ;o;
Hey that's pretty good.
>>4442166
>>4442177
nice dubs
>>4442184
>>4442186
meant to give u a (You) last post, srry if it wasn't clear who i was replying to
is this lolo
>>4442199
>99
>>4442137
This slop doesn't look quite as good as the meme maker's slop looked.
idk maybe it's the lighting or the camera or something.
Look s very good LoLo! Thank you for sharing :^)
>>4442199
The modern sandwich is named after Lord Sandwich, but the exact circumstances of its invention and original use are still the subject of debate. A rumour in a contemporaneous travel book called Tour to London by Pierre-Jean Grosley formed the popular myth that bread and meat sustained Lord Sandwich at the gambling table. Lord Sandwich was a very conversant gambler, the story goes, and he did not take the time to have a meal during his long hours playing at the card table. Consequently, he would ask his servants to bring him slices of meat between two slices of bread, a habit well known among his gambling friends. Other people, according to this account, began to order "the same as Sandwich!", and thus the "sandwich" was born. The sober alternative to this account is provided by Sandwich's biographer N. A. M. Rodger, who suggests that Sandwich's commitments to the navy, to politics, and to the arts mean that the first sandwich was more likely to have been consumed at his work desk.
nice dubs
wow!!!!!!!!
i m rly rly impresed!
+ i feel like im lernin stuf bout th cookin proces whch is great!
i will hav 2 try makin this it lks v. v. good
im hapy u wnt so in dpeth in th proces so nw i can try 2 make it
i hav a q:
>>4442174
wht is th white stuf in th esalad n also wuts ur fave salad dresin
my 1 complant is tht whn ppl sayh "open face sandiwch" i thnk "thats nt a sandwich" but thts wht its called so wht can u do i thnk wee shld rename it 2 "fake sandwch" but i guess tht would hve negatv conotatoions
n-e-way rly good!!!!
meme update:
what a good day!! i tht wakin up wth hangovr at 4pm wuld riun th day bt this picked my sprts back up!!
aw, Lolo, you can make anything beautiful.
>>4442264
TWO great cheves in one good thread! It's like I'm at the France!
>>4442276
hers a meme secrt:
i mght b goin 2 liv in franc in a year!!
>>4442280
Whoa @_@
Bumping so meme maker can see a nice thred that they inspired
>>4442264
OH HAI!
i'm soooo glad u could see! i made this thread for u :D
the white thing is sliced raw fennel. and the thin herbs that look kinda like bigger dill are fennel leaves.
for dressings i normally make vinaigrettes, on that salad it's really just a balsamic spray thing, cuz i was super lazy. i like blue cheese dressings also tho, sometimes.
Bumping for Meme Maker
>>4442264
your grammar is fucking horrible, dude.
>>4442259
will have to agree to disagree on the sandwich™ thing, UK (and Australia too apparently) have stricter definitions
there are also crazy yet distinct differences between cobs, rolls barms etc...
bacon sarnies
>>4442335
buttiesselect all the images with bread
>>4442294
thnk u so mch i rly liked it!
oooooohh! u used fenel in yr other thread 2! i remmber! i dnt thnk iv ever had fenel? hrd 2 say
my go-2 dresin is tessemaes "green gods" its fun bcuz if u put it in th fridg it gets al solid n u hav 2 run wrm watr ovr it b4 u use
ive only maed my own dresin 1nce 4 a recipe bt it ws p. good
my fave salad is def greek tho i luv feta
i usd 2 rly lik heavy dresin like rnch n blue chese whn i wus a kid bt i gues at sm point my taste chng i duno why
>>4442321
whts wrng with it?
>>4442298
thnks
