Serious Eats - seriouseats.com

Best sandwich on the planet, though, is tahini and honey on dense and grainy bread. I think I gotta go home and make one.

@lemonfair--I so miss the tans! *le sigh!*

As a wee tot a loooong time ago, I would separate my Oreos, eat the "plain" side, then put the two frosted sides together to make one lovely, ooooey cookie. Then "they" "invented" Double Stuff. So now, I separate my Oreos, eat the "plain" side, then put the two frosted sides together for an insanely thick nibble. You KNOW than when Nabisco releases the "Quad", I'ma hafta ratchet that sucker up, too! C'mon, you know it will happen...SNL mocked the trend in extra blades on razors, and now we have, what, is it 5 or are we up to 6 now? bladed razors...

Yeah, redfish...While apples and apple pastries paired with nice, sharp Cheddar is a centuries old--perhaps millenially-so--tradition, I cannot fathom where the anchovy and apple lines may have intersected...

I once made those simply AWFUL* saltine cracker brittle bars--melted butter and brown sugsr poured over saltines on a cookie sheet, baked until carmelized, scattered with chocolate chips, spread over all when melted, then garnished with slivered almonds. Hedonistic. And I have made them at my family's request every holiday since. SOOO much easier than cut outs! *sigh* Guess it's time to start stocking up on saltines again...

* awful GOOD, that is...

This has always been an insane position from where I am sitting--yes, one will pay an obscene price for locally-grown foodstuffs in the produce section of both local representatives of the chains, if one is so misguided as to do so--frankly, what stands for "local" and "heirloom" there is generally to be identified most easily by its bruised and faded appearance and the interest of the department's fruit-fly population. Blecch. Particularly when down the road in ANY direction for a very few minutes and will take you to a farm stand or market where the available produce is not only fresh and warm from the field, but also fully toothsome and cheaper by a local mile than that crap that attempts to "pass" at the grocery store. Me? I eat local and seasonal and well and affordably. And I think that is possible in much of this fine land.

So, my husband will say to me, "I'ma have a fried egg sandwich!" and he'll promptly schmear white toast with mayo, lay on a fried egg, yolk broken and swirled but not solid, several leaves of lettuce, 2 slices of tomato and 2 slices of crisp bacon topped with another mayo'd slice of toast.

I tell him, "That's not a fried egg sandwich; it's a BeLT..." He scoffs.

A few weeks later, he'll say, "Im'a make a BLT!" and promptly schmear white toast with mayo, lay on a fried egg, yolk broken and swirled but not solid, several leaves of lettuce, 2 slices of tomato and 2 slices of crisp bacon topped with another mayo'd slice of toast.

I tell him, "That's not a fried egg sandwich; just like before, it's a BeLT..." He scoffs, tells me I don't know what I'm talkin' about.

Both times, I slather one slice of white bread, untoasted, with mayo, top it with a fried egg, yolk broken and swirled but not solid, salt and plenty o' pepper and a spiral of ketchup, topped with another slice of white bread, untoasted.

"Now THAT'S a fried egg sandwich!" I smile as I tuck in...

Yeah, pastrami on rye is a great sammie, but it hardly represents the state of NY; heck, it only represents a swath of the city! When I'm at Katz's, it's a Reuben for me and mine, and we ain't the only ones noshing on those non-kosher entries...No, to stand as a STATE candidate, the choice must be more ubiquitous, and I'm throwing my support to the grilled cheese for the Empire State--but maybe only 'cause no one here has yet claimed it. It I wanted a civil war, I'd nominate the beef on 'weck. Anybody wanna fight?

@jonathanp: Yeah, I'm feelin' ya on the fried thing, but not all of us have deep fryers and shallow fry does NOT do it for wings, where the fast, hot oven really crisps them up while leaving them juicy inside. What I cannot abide, though, is your sacrilege of BREADING a wing: Buffalo wings are NOT breaded...fried naked as the hour they were plucked, then tossed in the buttery hot sauce, then slid out onto the platter for singed-finger and lip and tongue and sinus enjoyment. Your sauce sounds good; I'm thinking my guys would really like it, as they occasionally order wings out with a sweetened sauce...

I always do my wings in the oven, going about 30 minutes on a RACK in a foil covered sheet at 450 makes 'em crisp and golden all the way around. And since I'm from WNY, birth-region of the wing, I most often go with the classic Red Hot, butter and garlic. But I have been known to swirl in a bit of peanut butter and soy or coconut milk to go Rim-style. I am gonna try the Sriracha next go, though--that Symon recipes looks nummy-nom-noms.

@Tia Kim: yeah, my place vents well, but I just discovered the downside of slowcooking here: made a lovely pork roast with apples, squash and onions yesterday. When I got up to shower this morning, all my bath towels were thoroughly infused with that piggy scent. Probably shouldn't try frying fish...

Yesterday, slivers of juicy roast chicken, grainy bread, Greek yogurt with honey and a small V-8; today, some Thai chicken with rice, sliced tomato with a dollop of mayo, diced cantaloupe, and a fizzy fruit juice.

A gin-n-tonic would of course go well--crisp, spritely in the mouth, dry--all complimentary to a good BLT, I think. And to a warm, end-of-summer California gathering.

@kellybelly--I so agree. What say a road trip to Trenton to perk this place up a bit? Who's in?