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when did PB&J and BLT become different sandwiches?

IrezumiKiss

IrezumiKiss

Literotica Guru
Joined
Feb 11, 2007
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different ingredients are still ingredients?
sandwiches are sandwiches, regardelss of the bread/wrap being plain or toasted post/prior to the stacking.

has this site gone panini?

http://400caloriesorless.com/wp-content/uploads/2010/09/pbj.jpg http://www.bonappetit.com/wp-content/uploads/2013/06/blt-set-free-overlay-bg.jpg

A moderate would say you are entitled to your onions. a true maestro/chef de cuisine would simply have the meats beaten, dressed and saucey, parsed with capers and then executed. (pineapple on the fritter optional)

what the braised duck is going on around here?

america's taste is going downhill.
 
IrezumiKiss said:
different ingredients are still ingredients?
sandwiches are sandwiches, regardelss of the bread/wrap being plain or toasted post/prior to the stacking.

has this site gone panini?

http://400caloriesorless.com/wp-content/uploads/2010/09/pbj.jpg http://www.bonappetit.com/wp-content/uploads/2013/06/blt-set-free-overlay-bg.jpg

A moderate would say you are entitled to your onions. a true maestro/chef de cuisine would simply have the meats beaten, dressed and saucey, parsed with capers and then executed. (pineapple on the fritter optional)

what the braised duck is going on around here?

america's taste is going downhill.
Click to expand...

PB and J will always be grape or raspberry jelly, chunky PB on white bread. I don't know of any foo foo ingredients to make this sandwich that much different. BLTs are much more broad. I've tried red onion, avocado, mozzarella, pesto, and cream cheese on various breads. All delectable.
 
Aquagal said:
PB and J will always be grape or raspberry jelly, chunky PB on white bread. I don't know of any foo foo ingredients to make this sandwich that much different. BLTs are much more broad. I've tried red onion, avocado, mozzarella, pesto, and cream cheese on various breads. All delectable.
Click to expand...

The blackberry jam in my fridge laughs at your traditionalism.
 
Bacon fat is for frying pierogi, along with butter, onions, and more butter. Or so said my immigrant Polish great-grandmother.
 
When I was an athlete - soccer and track in high school, soccer, indoor track, and lacrosse in college, and U-21 and semipro soccer - strawberry preserves and peanut butter were my pregame/pre-meet lunch.
 
I enjoy mutant quesadillas. For each, stack in order:

1 yellow corn tortilla (50 cals)
1 slice lowfat cheeze (30 cals)
1 slice lowfat meat (40 cals)
1 thin slice dill pickle (0 cals)
1 squeeze of sriracha (0 cals)
1 slice lowfat cheeze (30 cals)

Toast in broiler oven. Enjoy protein (cheese & meat), carbs (tortilla), and veg (pickle). For variety, put 3 green olives (20 cals) atop the sriracha.
 
I eat peanut butter on multi-grain bread without jelly. Jelly (all flavors) is reserved for biscuits or toast. I will also eat B without the L or T, but I usually put that on a biscuit, too, often with jelly.

The one serious sammich that I regularly consume is salami, pepperoni, and smoked gouda on multi-grain bread smeared with roast garlic hummus.
 
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