Filed Under: bacon, cheddar, onion, pickle, venison with 0 Comments
A burger is a sandwich. And an open-faced sandwich is a sandwich. So it stands to reason that an open-faced burger is a sandwich, too.
Especially if the burger includes thick-sliced, fatty bacon; pickled onions; black bread; and a venison patty. Also, when I say “fatty” bacon, I suspect you may not fully understand just how fatty I mean. This is a country where many bars and restaurants include, well, simply slices of pork fat on their menu. This particular bar/restaurant happened to serve its slice of pork fat attached to the rest of the slice of bacon, on top of a patty of venison, and below rings of pickled onion, with the whole kaboodle being on a slice of black bread. Fucking delicious.
Filed Under: bacon, breakfast, egg, toasted with 0 Comments
What do you do when english muffins, bacon, and eggs are all discounted at the grocery store? This:
That’s what the unfailingly polite B. E. O’Muffin looks like when he’s respectfully doffing his cap. And here’s what he looks like with that cap on. Either way, delicious.
Making the eggs sunny-side-up results in a delicious yolksplosion all over the place after (or, sometimes, before) the first bite. (Yolksplosion not pictured, because it would have involved subjecting my camera to collateral damage.)
Filed Under: bacon, lettuce, onion, tomato with 0 Comments
Here’s a subwich I got in mid-July, same weekend as Otakon.
My friend came up from Florida, and we went to the mall at some point, and stopped by the food court, where I picked up this tasty sandwich. I mostly got it because of the ridiculous name.
It’s been a while since I actually ate it, so I don’t remember all of what’s in it. But I remember it tasted alright.
Filed Under: bacon, chicken salad, lettuce, tomato with 0 Comments
This was rather a delicious sandwich, and quite substantial as well—the picture only shows you two of the four quarters. Should be pretty self-explanatory.
I guess you could even call it a BLT with chicken salad, rather than a chicken salad sandwich with bacon, but that raises the issue of which meat is primary and which is secondary. Bacon is usually relegated to second fiddle, acting as some kind of modifier (e.g., “cheesesteak [with bacon]”, “[bacon] cheeseburger”, “[baconated] manwich”); unless it’s the sole meat (“BLT”) or present in ridiculous and attention-whoring quantities (“Wendy’s Baconator”). In this case, I could go either way. Chicken salad is normally a primary meat, and it would be perfectly reasonable to call bacon an adjunct; but the the third bun in this sandwich performs an interesting function, separating the chicken salad from what would otherwise be a complete and fully-formed BLT. So it’s really almost two sandwiches in one, conjoined twins sharing a common bun.
At the Outer Banks, as in life, sometimes you’re ocean-side and sometimes you’re sound-side — and either way, everyone likes a nice sandwich for lunch. In this case, everyone (meaning me) had marble rye piled high with teriyaki-flavored chicken that I took a chance on and that ended up being quite tasty.
When you’re on a ferry between Tallinn and Helsinki, you’re really the definition of a captive audience. Want some duty-free perfume, toys, or candy? You’re in luck (as long as you enjoy smelling licorice, playing with licorice, and eating licorice, respectively*). Want anything else, though, and you better hope the on-board businesses have you covered. […]
A burger is a sandwich. And an open-faced sandwich is a sandwich. So it stands to reason that an open-faced burger is a sandwich, too. Especially if the burger includes thick-sliced, fatty bacon; pickled onions; black bread; and a venison patty. Also, when I say “fatty” bacon, I suspect you may not fully understand just […]