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Post by peAk on Oct 25, 2016 12:51:25 GMT -5
I'll repeat this again, no one likes to use bagels for sandwiches? I fucking love to use bagels for sandwiches
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Post by Tapout on Oct 25, 2016 12:52:34 GMT -5
I'll repeat this again, no one likes to use bagels for sandwiches? Oh I do. But the sandwich must be toasted. And of course, it cant be some shitty bread aisle bagel.
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Post by Angelo on Oct 25, 2016 12:56:29 GMT -5
I'll repeat this again, no one likes to use bagels for sandwiches? My breakfast sandwich after my 8am class Sophomore year was usually a bagel with peanut butter and bacon toasted so the peanut butter got runny.
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Deleted
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Post by Deleted on Oct 25, 2016 12:57:29 GMT -5
My problem with bagel sandwiches is that the bagel is usually tougher than the ingredients inside, which makes them go shooting out the sides, and you're left with a bagel that used to have stuff inside.
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Post by TitoOrtizIsAPunk on Oct 25, 2016 13:07:28 GMT -5
I'll repeat this again, no one likes to use bagels for sandwiches? Oh I do. But the sandwich must be toasted. And of course, it cant be some shitty bread aisle bagel. Get outta here... You toast every sandwich? Reminds me about a thread I started in the old forum about PB&J sandwiches, toasted or not... I think those always have to be toasted. PB&J sandwiches on non toasted bread is disgusting I agree about shitty bagels... Not sure if you have an Einsteins bagel shop around you(or quality bagel shop) but they have good bagels and really good sandwiche too.
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Post by Tapout on Oct 25, 2016 13:41:11 GMT -5
There are some Einsteins where my parents live, those are pretty good. And being freshly baked, like those, they wouldn't require a good toasting.
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Post by Deleted on Oct 25, 2016 14:10:20 GMT -5
I worked at a bagel spot when I was 19 and it spoiled the shit out of me for bagels.
And SGM called it, a non fresh bagel will squirt everything out the backside. So I'm usually stuck eating them open faced, with a fork. Which goes against the reason I'm eating a sammich to begin with.
But an everything bagel, toasted, with cream cheese, smoked salmon, raw purple onion, tomato and lemon pepper is absolutely amazing.
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Deleted
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Post by Deleted on Oct 25, 2016 14:56:43 GMT -5
I would imagine that a fresh from the oven bagel would be soft enough to serve as great sandwich ends. The problem is that the only place around here to get fresh bagels is Dunkin Donuts. And their bagels are like their donuts. Very sub par.
I think a bagel sandwich with harder ingredients like bacon or harder dried meats might be fine, my problem is that the condiments never stay inside, so I'll opt for regular bread or even an English muffin over a bagel most of the time.
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Post by PatSox on Oct 25, 2016 15:42:59 GMT -5
I'll repeat this again, no one likes to use bagels for sandwiches? I do Try a buttered toasted bagel with turkey and cole slaw
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Post by Angelo on Oct 25, 2016 15:56:39 GMT -5
A boiled and toasted Bagel should hold its toppings well.
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Deleted
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Post by Deleted on Oct 25, 2016 16:40:06 GMT -5
My problem with bagel sandwiches is that the bagel is usually tougher than the ingredients inside, which makes them go shooting out the sides, and you're left with a bagel that used to have stuff inside. If I go bagel sandwich it's always breakfast. However a good quality bagel dog with mustard is fucking fantastic.
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Faydee
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Post by Faydee on Oct 25, 2016 21:03:03 GMT -5
There are some local Vietnamese place that does a really good bah mei sandwich.
nice baggeutte hollowed out a bit some of that whatevermeat (steak or pork or a combo somedays) off the roasting spit pickled dichan radish, red onions, carrots and jalapenos CILANTRO (lots of it!) cucumbers liver patte hoisan sauce and teriyaki sauce crushed up roasted peanuts
So damn good!
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Post by boboplata on Oct 25, 2016 21:22:03 GMT -5
There are some local Vietnamese place that does a really good bah mei sandwich. nice baggeutte hollowed out a bit some of that whatevermeat (steak or pork or a combo somedays) off the roasting spit pickled dichan radish, red onions, carrots and jalapenos CILANTRO (lots of it!) cucumbers liver patte hoisan sauce and teriyaki sauce crushed up roasted peanuts So damn good! Banh mi is my shit! We have a couple of carts selling banh mi in our small city. & even subpar banh mi is still awesome.
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Post by PatSox on Oct 25, 2016 22:45:49 GMT -5
Steak and Egg on an everything bagel from Panera is fantastic They use vermont cheddar and the steak is surprisingly high quality
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Post by Hunter on Oct 26, 2016 19:39:05 GMT -5
Steak and Egg on an everything bagel from Panera is fantastic They use vermont cheddar and the steak is surprisingly high quality I always thought Panera was over-rated, but that looks amazing. May have to make a trip tomorrow.
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Deleted
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Post by Deleted on Oct 26, 2016 22:25:46 GMT -5
Panera is actually really good. I stayed away from it for awhile for some reason, but when I did finally walk into one...I realized I had been missing out.
Now it's my go to spot when Im in certain areas
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Post by Deleted on Oct 27, 2016 9:42:13 GMT -5
Lately I've been enjoying the blt but add a poached egg or 2, mash it up on the bread and a little dash of miracle whip for lube. On toasted sourdough...
Oldie but goodie.
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Post by Angelo on Oct 27, 2016 11:10:08 GMT -5
Lately I've been enjoying the blt but add a poached egg or 2, mash it up on the bread and a little dash of miracle whip for lube. On toasted sourdough... Oldie but goodie. I used to do that, now I just add 30 seconds to a steamed egg and mash that up.
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Deleted
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Post by Deleted on Nov 3, 2016 14:22:57 GMT -5
Lately I've been enjoying the blt but add a poached egg or 2, mash it up on the bread and a little dash of miracle whip for lube. On toasted sourdough... Oldie but goodie. I used to do that, now I just add 30 seconds to a steamed egg and mash that up. Had to think about this one...I don't think I've ever had a steamed egg
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Post by Angelo on Nov 3, 2016 15:57:40 GMT -5
I used to do that, now I just add 30 seconds to a steamed egg and mash that up. Had to think about this one...I don't think I've ever had a steamed egg Give it a try sometime, it is basically the lazy way to do a soft-boiled egg (I find more consistent too). Get a small pot with a lid, add about 1/2" of water to it, bring to boil. Then put the egg in, cover and let it go for 6 minutes (though add about 30 seconds if you like thicker texture yolk instead of runny) . Take it out let it run under cold water for a few then peel and enjoy.
Now yeah I like to mash up. Sometimes I'll bite the top off just enough to see the yolk, add some soy and grenadine mix, shoot then eat the whites. Weird I know but it is good.
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Deleted
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Post by Deleted on Nov 3, 2016 16:05:55 GMT -5
How's that differ from just boiling it?
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Post by Angelo on Nov 3, 2016 16:21:20 GMT -5
How's that differ from just boiling it? It is considered a gentle cook, so it winds up being more consistent for the time, better texture, less divots. Faster too since much quicker to get 1/2" of water up to a boil instead of how much you'd use for normal method.
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Deleted
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Post by Deleted on Nov 3, 2016 16:25:10 GMT -5
Gonna have to give it a try. Obviously, I've got a lot of eggs on my hands lol.
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Post by Angelo on Nov 3, 2016 16:30:15 GMT -5
Gonna have to give it a try. Obviously, I've got a lot of eggs on my hands lol. Let me know what you think. I like mine at just over 6 minutes. If I'm mashing onto a sandwhich though I'll usually let it go for about 6:30/6:45
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Deleted
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Post by Deleted on Nov 3, 2016 16:34:34 GMT -5
Gonna have to give it a try. Obviously, I've got a lot of eggs on my hands lol. Let me know what you think. I like mine at just over 6 minutes. If I'm mashing onto a sandwhich though I'll usually let it go for about 6:30/6:45 I will. I will also time it. I usually juse toss them in boiling water and come back to it lol
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