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foodhackery · 3 years ago

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Sub Rolls

Some people, like my wife, could be happy never eating another sandwich. Me, I love sandwiches so much, that it’s hard to imagine what life would be without them. I don’t crave 3-Michelin-star food. I dream of what can be done with good fillings and condiments stuffed artfully within good bread. I love breakfast sandwiches, from Hardees or Biscuitville biscuits to bodega-style egg and cheese on a roll. I love the fare of my childhood, PB&J or bologna or sliced canned meat between two slices of white bread. I of course love hamburgers, chuckwagons, patty melts, tuna melts, hot brown sandwiches, croque monsieurs, and oh-my-god the corned beef and pastrami with slaw and Russian dressing on rye from the now closed Artie’s Deli on Manhattan’s Upper West Side.

But the sandwiches I love most are sub-style, those beautifully architected ensembles of meat, cheese, veggies, and sauce on a sandwich roll longer than it is wide. Whether it’s a Bánh mì, a Cubano, a Po Boy, a Philly Cheese Steak, a French Dip, a meatball sub, or a good old fashioned Italian hoagie, I love them all. (My favorite sandwich of all time might very well be the Italian sub from La Villa Delicatessan in Willow Glen, California.)

The foundation of a good sub-style sandwich is the roll. And unfortunately, appropriate rolls are hard to find. Supermarkets these days tend to have very good artisanal bread. These breads are delicious, but more often than not have crust and crumb that’s too chewy for a sandwich where you want a harmonious balance between all ingredients versus the bread dominating. Needless to say, the stuff from the big commercial bakeries sold in plastic bags can’t hold a light to the bread used by great sandwich shops.

Which means that if you want really, really good sub rolls appropriate for your homemade Cubano or Po Boy, you’re probably going to have to make your own. I’ve been experimenting with recipes to try to find something that’s close to the sub roll of my dreams, one with a golden brown crust, deep yeasty flavor, and an elastic but soft crumb that has enough structure to hold up under heavy ingredient load, but that doesn’t require so much force to take a bite of that you have the sandwich payload squeezing out of the back. After lots of experimentation, I think that I’ve found it.

As with any recipe, this one has some essential elements:

It is 65% hydration. In other words, the water added is 65% the weight of the flour. This seems to give me the right balance between tenderness and structure. With sufficient kneading, this dough is also very easy to handle.

It uses an 18-24 hour poolish for flavor.

It uses both amylase and diastatic malt powder to help with rise, flavor, softness, and staling.

It uses a bit of vegetable shortening to enrich the bread.

It is kneaded for what most home bakers would consider a long time (15 minutes or more) to develop the dough’s gluten structure.

This recipe makes 1.1kg of dough that I split into 6 or 7 rolls. It scales up or down pretty easily. (If you’re going to scale by just multiplying all of the weights by a constant scaling factor, make sure to scale both the poolish and the dough by the same factor, otherwise you will not end up with 65% hydration.) The rolls will easily keep a week in a plastic bag.

In my opinion, these rolls are easy to make. They require a bit of time to make, but not a lot of actual work. With the poolish, which is almost zero effort, you get those rich flavors and aromas associated with long fermentation times. Which means that you can do your bulk and final fermentations really fast if you have a warm and humid environment.

My rhythm when I make these is: start the poolish on Friday morning. On Saturday morning, I throw together the dough and let it knead in a stand mixer while I’m doing chores. Once kneaded, I throw the dough into an 85F 100% RH combi oven for an hour to bulk ferment. While I wait, I read the news, watch videos, or catch up on e-mail. I then shape the loaves and pop them back in the oven for a final one hour proof, and do some more chores, work, goof off, or make breakfast for the family. I then heat up the oven and bake the loaves for 15 minutes and then rest for 20. Et voila. I have outstanding sub rolls before lunch on Saturday that I can bag and use throughout the week for no more than 30 minutes of actual work.

Ingredients

Poolish

150 g bread flour

150 g water

2 g yeast

Dough

450 g bread flour

240 g of room temperature water (75-85 degrees)

12 g salt

9 g yeast

12 g diastatic malt powder

4 g amylase

100 g vegetable shortening

For the poolish, mix flour, water, and yeast in a small container. I use 1 quart plastic take out containers for this. Place a lid on the container and the container in a warm place for 18-24 hours. At the end of the fermentation period, the poolish will have more than doubled in size and very much alive.

For the dough, combine the flour, salt, yeast, malt powder, and amylase in the bowl of a stand mixer. Mix with a dough hook for a few seconds to combine. Add all of the poolish and the water. Mix until everything is combined and the dough has pulled together into a coherent, shaggy mass. You might need to scrape down the side of your mixer bowl a few times to get everything integrated.

Add vegetable shortening, and knead for 15 minutes. At the end of the kneading, you are looking for a very smooth dough that isn’t sticking to the side of the bowl and that is very stretchy. It should pass the window pane test if you are so inclined.

Turn the dough out into a greased pan and place somewhere warm and damp to proof. I put mine uncovered into an 85F, 100% relative humidity combi oven. If you don’t have a combi oven or a proofing cabinet, you can cover your container with a damp towel and put it some place that’s relatively warm. Proof until doubled in size, which should take 1-2 hours depending on your conditions. (Warmer and higher humidity will result in a faster proof. I wouldn’t recommend proofing faster than 1 hour.)

Turn the proofed dough out onto a floured work surface and divide into 6-7 pieces. 6 pieces ought to be approximately 190g each, and 7 will be approximately 160g each. Now, this bit is a bit difficult to explain without pictures, so you might want to find a video online to see this in action. Press each ball of dough into an oblong circle or rectangle. Tightly roll the flattened dough to form a cylinder about 6-7 inches long. Pinch the seams shut. Starting with your hands at the center of each cylinder, roll the cylinders out while moving your hands toward the ends. You’re trying to lengthen the cylinders to 10-11 inches, keeping them a uniform diameter throughout. (These are not baguettes where you want tapered ends.)

Transfer the formed loaves to a lined sheet pan. You can use parchment as your liner. I like these Silpats designed for bread and pastry. Dust with flour, semolina, or corn meal depending on your taste. Place back in your warm, humid place and proof until doubled.

Pre-heat your convection oven to 375F (or 400F if you don’t have convection). If your oven has a relative humidity feature or can inject steam, get the oven compartment as close to 100% relative humidity as you can muster. If you don’t have a fancy oven, you can put a cast iron pan into the oven as you preheat, and then toss some ice cubes into it right after you put the bread in. Slash the loaves down their full length with a lame or a super sharp knife. Put the bread in the oven, and bake for 15 minutes until deep golden brown and a thermometer registers 200F when poked into the center of a loaf.

Remove from oven and allow to cool on a rack for at least 20 minutes.

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downupdowny · 3 years ago

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Gaddam!

This that Salami as well ... I'll be accomplished when I discover the difference in land areas for Pastrami, Salami and Bologna.

Also : What about the different Cheeses we've eaten these few years ! Sargento does keep it "G" with the products they have given us. Havarti is a Solid slice next to Swixxie . Huge fan of Bold Flavors yet , I have a palette for the Sours and Sweets .

That's not just BBQ [barbecue or barbecoa] either.

The Battle of Unleavened Bread gave us saliva and Tastes. There are several seasons the Bible also presented options for foods that we've chosen to eat , although I'm a huge foodie in General.

Just Respect and place knowledge on Right and Wrong and Notice the Difference. Religion isn't a thought but moreso a practice that deliberates one's Lifestyle . More or Less , Wisdom comes from Decisions that have not been broken , although it isn't up for the rest of the world to Overstate what we do as Right Wrong or Indifferent .

Father’s Day brisket Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

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tripstations · 5 years ago

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Where to Find the Best BBQ in America

America has some of the best barbecue joints in the world. If you happen to find yourself driving through the States in search of really good meat, you certainly won’t have much trouble finding it.

Still, there are several places which stand out in this particular craft by taking barbecue to the next level, so let us take you on a bite-by-bite tour of some of the tastiest, lip-smacking spots!

Texas is famous for its beef, sliced brisket, as well as link sausages.

Texas

There are a lot of different BBQ styles throughout the whole US, and it’s also no surprise that you can see Texas on it, too. This state is famous for its beef, and one of the most famous dishes is their sliced brisket, as well as link sausages. If you’re stopping in Austin for a good meal, make sure you go to Franklin Barbecue and Lambert’s Downtown Barbecue. And consider staying at the Archer Hotel Austin, a favourite spot for some real Texas Chic. If you’re headed to Dallas, then don’t forget about Lockhart Smokehouse, Pecan Lodge, and Mac’s Bar-B-Que.

Oklahoma

Does your mouth start watering when you hear the words barbecued bologna or extraordinarily soft and juicy ribs? Oklahoma is also famous for its prime rib or “Oklahoma tenderloin”, previously mentioned as barbecued bologna. Particularly in Oklahoma City, you can get a chance to taste these dishes, and many others, like deliciously barbecued chicken. Visit the places such as Leo’s, Earl’s Rib Palace, or Bedlam Bar-B-Q for a special treat, and see what makes them so remarkable and persuades people to come back for more.

St. Louis—it’s about as close as you can get to sheer barbecue perfection!

Missouri

There’s probably no better place in the state than St. Louis—it’s about as close as you can get to sheer barbecue perfection. Think St. Louis and think unbelievably tasty BBQ pork. The place is really well known for its ribs and pork steak. Don’t miss the opportunity to go to Bogart’s Smokehouse for the meat that will make you crave more even when you’re full. Try their apricot “bruléed” ribs or pastrami they pride themselves on. Another important stop: Pappy’s Smokehouse. This wildly adored barbecue place’s specialty are dry-rubbed ribs, but they also serve unforgettably tasty beef brisket, turkey and chicken dishes.

Memphis is famous for its pork sandwiches and excellent ribs.

Tennessee

Keep driving to the state of Tennessee to a city called Memphis to further enrich your meat adventure. This city’s barbecue is truly focused on pork—it’s famous for its pork sandwiches and excellent ribs with an abundance of sauce also known as “wet” ribs, but there are a lot of joints that serve great dry ribs, as well as other barbecue dishes depending on your preference. In case you are in the mood for a piece of Memphis style barbecue, you may want to check out Central BBQ, Cozy Corner Restaurant, Leonard’s Pit Barbecue, Memphis Barbecue Co, etc.

South Carolina

Like Tennessee, this state’s barbecue scene revolves a lot around pork. Specifically, it’s known for its pulled pork and, not so surprisingly, ribs. They frequently serve meat with a little sauce they call Carolina Gold, with a distinct mustard flavor and often with spices that complement the meat fantastically. The preference here is to use wood like hickory for barbecue. To try some of the best South Carolina barbecue, go to Charleston and visit its phenomenal joints like Swig & Swine, Poogan’s Smokehouse, Sticky Fingers, or Queology.

To try some of the best North Carolina has to offer, visit Lexington or Charlotte, for some of the most adored barbecue joints

North Carolina

NC certainly does not lag behind the abovementioned states when it comes to smoked meat, so you will probably want to mark it on your map as another worthy gastronomic attraction.

Again, we have a place where pork seems to be predominating as opposed to beef and other meat. However, different barbecue dishes can be found even if you’re not too big a fan of pork.

Their most favored BBQ dishes are pulled pork and whole hog, and their meat is frequently accompanied by tomato, mustard, or vinegar sauce. To try some of the best NC has to offer, pay a little visit to Lexington or to Charlotte, the two places in this state with some of the most adored barbecue joints.

These barbecue joints really take their art seriously, and their full dedication to the craft can be tasted in every bite you take.

Roxana is a travel enthusiast and lifestyle consultant from Sydney and she loves to write about her adventures. She is all about the healthy lifestyle, loves to run with her husband and dogs and has fun cooking exotic meals for her family. Being a typical Aussie, she often hits the waves and loves beaches and sunshine! You can find out more about her writing following her on twitter and facebook. She is also one of the editors at Highstylife Magazine.

The post Where to Find the Best BBQ in America appeared first on Tripstations.

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samanthasroberts · 6 years ago

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Siblings Are Opening The First Vegan Butcher Shop In The U.S.

This is no hoax: A vegan butcher shop will open in Minneapolis at the end of January. The Herbivorous Butcher will sell prime cuts of “small-batch, locally-sourced, all-natural meat alternatives.”

A photo posted by Herbivorous Butcher (@theherbivorousb) on Aug 5, 2015 at 6:24pm PDT

Sibling owners Kale — could it get any better? — and Aubrey Walch say the shop is the first of its kind in the U.S. Their meatless menu items are made from non-GMO heritage wheat, but are said to emulate the taste and texture of meat.

The Walches plan to offer meat-free varieties of standard deli offerings including turkey, pastrami, ham and bologna, as well as more fanciful fare like imitation BBQ and Korean ribs, breakfast sausages, beer brats, corned beef and Porterhouse steaks.

The Herbivorous Butcher

A meatless bologna deli sandwich, “made without the mystery.”

As for the butcher shop’s cheeses, well, they’re cheese-less, of course. The vegan cheeses are made from coconut oil and soy milk.

Herbivorous Butcher started off as a farmers’ market stand, grew to an online outpost and now, with the help of a successful Kickstarter campaign, will open six days a week as a brick and mortar shop starting January 23.

The Herbivorous Butcher

Aubrey and Kale serving up their “Huli Huli Hawaiian Ribs,” a blendof pineapple, ginger, garlic, brown sugar, sesame, and other Hawaiian flavors.

If you’re wondering why, the vegan siblings provide a sound response.

“A modest reduction in the consumption of animal products would not only spare billions of animals from inhumane treatment every year, but would have a huge environmental impact at a time when the world urgently needs to reduce greenhouse gas emissions to avert catastrophic climate change,” the company states on its website. “We are responding to this call to action because together we can all change the world one meal at a time!”

If you want to get your hands on this meaty, meatless grub but don’t live in Minneapolis, the company currently offers pre-order options on its website and plans to offer unlimited shipping some time later in the year.

H/T Thrillist

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from All of Beer https://allofbeer.wordpress.com/2019/03/25/siblings-are-opening-the-first-vegan-butcher-shop-in-the-u-s/

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k8eatsphl · 6 years ago

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middle child

woah this is actually a surprise first post! i assumed my first restaurant checked off the list would be [SPOILER ALERT] south philly barbacoa, where i’m gonna get food tomorrow to eat with goda. i even wrote a draft of the post already cuz i’m such a professional social media’er.

but today i ate at MIDDLE CHILD.

that i went there today was not a spontaneous decision. i rarely make those. n when i do they are usually very large life decisions like quit work, sell all ur stuff, and move to jp lolol. but breakfast is not a decision to be made lightly.

no, the thought to eat at middle child occurred to me last night, when i was trying to decide if i should defrost some bacon and make buttermilk biscuits for my saturday post-run breakfast. i thought to myself “first bfast of 2019...and you just made this list of restaurants you want to try to eat at...and u are always thinkin of middle child for bfast...and buttermilk lasts for fuckin ever”.

and that was that. my decision was made.

i walk passed middle child almost every day. it’s v hipstery n has good decor n nice lookin staff. plus their sammies menu is enticing. plus plus they make their own pastrami! which is why i decided to order the harvey waker for bfast:

this is an egg, cheese, and pastrami sandwich on toasted rye. it is apparently not on their website menu, but is on their standard menu in the restaurant. i had played around with the idea of ordering their regular breakfast sandwich (called “breakfast sandwich”) which is basically this sandwich minus pastrami, plus arugula, served on a potato roll. i would’ve added some pork roll, cuz that’s a regional speciality, and i love bologna. but had to try the pastrami.

it was a pretty good sandwich. coulda been a little more flavorful, but def hit the spot. the best part of the sandwich was, by far, the toasted rye. it was the perfect thickness, and the perfect level of greasiness/crispness on the outside.

i did like the ambiance of middle child too. they had fun, weird food stuff for sale and a library of cookbooks to read while i waited for food. they have a diner bar, which is my preferred seating arrangement for solo eating. the bar facing the kitchen was full up, but i got to sit at a bar facing the street which was nice too. and the staff were super nice. the guy who took my order gave me the jefferson student discount on coffee cuz i work for the city, and he asked what i do on a daily basis and seemed like he was rly listenin.

conclusion: would definitely go back, maybe for a lunch sandwich next time (i got my eye on the phoagie, but would also like to try one of their specials).

i just decided i better rate places i eat from my map.

rating: 7/10

history in the making:

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lovemesomesurveys · 8 years ago

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1) What images do you have set for your desktop/cell phone wallpapers? My desktop is a playful photo of Alexander Skarsgård with two dogs, my lock screen is a photo of, no surprise here, Alexander Skarsgård, and my home screen is a photo of my chocolate lab, Brandie.

2) Have you ever had a crush on a teacher? No.

3) What was your last text message? My brother asking me to open the door for him when he got home earlier.

4) What do you see yourself doing in 10 years? I have no idea. I have to take things day by day.

5) If you could be anywhere else right now, where would you be? Hmm. In a cozy cabin by the fireplace with a cup of coffee.

6) What was your coolest Halloween costume? I don’t know what I’d consider my coolest to be.

7) What was your favorite 90s show? I watched like All That, Rugrats, Doug, etc.

8) Who was your last kiss? Joseph.

9) Have you ever been stood up? Yes.

10) Favorite ice cream flavor? Strawberry and birthday cake.

11) Have you been to Las Vegas? No.

12) Your favorite pair of shoes? My All Star Addidas.

13) Honestly, have you ever cheated on your significant other? I’m single.

14) What is your favorite fruit? Bananas.

15) Have you talked to anyone on tumblr that you could see yourself dating/having sex with? If possible? No.

16) Are you into hookups? Short or long term relationships? No. I did the friends with benefits, fling thing. I’m almost thirty years old, I want something real.

17) Do you smoke? If so, what? I used to smoke weed sometimes.

18) What do you do to get over your anger? Mostly I cry and just sulk. Vent about it in a survey.

19) Do you believe in God? Yes.

20) Does the person you’re in love with know it? I’m not in love with anyone.

21) Favorite position? I wouldn’t know.

22) What’s your horoscope sign? Leo.

23) Your fears? Death of loved ones and myself, things just getting worse and never changing, failure, disappointment, all bugs/insects, closed spaces, heights, deep water, needles, the dentist, etc, etc.

24) How many pets do you have? What kind? I don’t have any anymore. :( For eight years we had a loving, sweet, kind, adorable, silly chocolate lab named Brandie. She passed away unexpectedly two months ago. It still hurts. I miss her everyday, she was my baby. <3

25) What never fails to turn you on? Alexander Skarsgård.

26) Your idea of a perfect first date? I always thought the beach and boardwalk thing sounded cute. Like riding the rides and play games on the boardwalk and such. Winning me a stuffed animal. Eating cotton candy and other yummy food. Something like that.

27) What is something most people don’t know about you? Hmm...

28) What makes you feel the happiest? My dog did. :(

29) What store do you shop at most often? Nowadays, the only store I go to regularly is Wal-Mart because we do our grocery shopping there. I haven’t been to the mall or did any clothes shopping in awhile. One of my friends and I used to go to the mall once a month, but then stuff happened in both of our lives and we just haven’t gone in awhile.

30) How do you feel about oral? Giving and/or receiving? I never have done either.

31) Do you believe in karma? No.

32) Are you single? Yes.

33) Do you think flowers or candy are a better way to apologize? Just apologize to me. And mean it. But also coffee and food helps.

34) Are you a good swimmer? No.

35) Coffee or Tea? Coffeeeeee.

36) Online shopping or shopping in person? In person, but I like doing some online shopping as well. I’m just too impatient and hate having to wait for it to arrive.

37) Would you rather be older or younger than your current age? Younger.

38) Cats or Dogs? Dogs.

39) Are you a competitive person? No.

40) Do you believe in aliens? I’m not sure where I stand, really.

41) Do you like dancing? Dancing for me is just head bobbing and maybe moving my arms a bit.

42) What kind of music to you listen to? I like variety.

43) What is your favorite cartoon character? I don’t have one.

44) Where are you from? California.

45) Eat at home or eat out? Get take out to eat at home. haha.

46) How much more social are you when you’re drunk? I would a lot more talkative when drunk.

47) What was the last thing you bought for yourself? Some makeup and food items.

48) Why do you think your followers follow you? They like surveys, I’m guessing.

49) How many hours do you sleep at night? Five, sometimes six.

50) What worries you most about the future? E v e r y t h i n g.

51) If you had a friend that spoke to you the same way you speak to yourself, how long would you be friends? Yikesss. We wouldn’t be.

52) Are you happy with yourself? No.

53) What do you wish you didn’t know? *shrug*

54) What big lesson could people learn from your life? Ha, I have no idea.

55) If you could live in any home on a television series, what would it be? I’m watching this new show called, Big Little Lies, and it takes place in a beach town. All the characters live in gorgeous beach houses and gah that is goals.

56) What’s your favorite Website? Tumblr.

57) What’s the habit you’re proudest of breaking? I haven’t really broken any notable habits.

58) What was your most recent trip of more than 50 miles? I haven’t gone anywhere outside of my city in quite awhile.

59) What’s the best bargain you’ve ever found at a garage sale or thrift store? I’ve never gone to a garage sale, and I haven’t really gone thrift store shopping. I’ve look around, but didn’t find anything really.

60) What do you order when you eat Chinese food? Chow mien, orange chicken, pot sticks, crab Rangoon, and egg rolls.

61) If you had to be named after one of the 50 states, which would it be? Georgia or Virginia.

62) If you had to teach a subject to a class, what would it be? English.

63) Favorite kind of chips? Spicy.

64) Favorite kind of sandwich? Either salami, turkey, bologna, or pastrami with provolone, mustard, and mayo. If I get a deli sandwich, I’ll add oil and vinegar.

65) Which do you use more often, the dictionary or the thesaurus? I haven’t used either one in a long time.

66) Have you ever been stung by a bee? No.

67) What’s your favorite form of exercise? Ha. Me. Exercise. Good one.

68) Are you afraid of heights? Yes.

69) What’s the most memorable class you’ve ever taken? A lot of my psychology courses.

70) What’s your favorite breakfast? Breakfast burritos.

71) Do you like guacamole? Yesss.

72) Have you ever been in a physical fight? No.

73) What/who are you thinking about right now? Right at this very moment I’m thinking about getting a cup of coffee and something sweet to eat. It’s my normal after dinner routine.

74) Do you like cuddling? Yes.

75) Are you holding onto something you need to let go of? Yes.

76) Have you ever experienced one of your biggest fears? Yes.

77) Favorite city you’ve been to? A few in my state.

78) Would you break the law to save a family member? Yes.

79) Talk about an embarrassing moment? Nahhh.

80) Are there any causes you strongly believe in? Yes.

81) What’s the worst injury you’ve ever had? The one that made me a paraplegic, I’d say.

82) Favorite day of the week? I don’t have one.

83) Do you consider yourself sexually open minded? I have zero sexual experience, so I don’t know what I’d be comfortable with and what I wouldn’t be okay with.

84) How do you feel about porn? Not my thing.

85) Which living celebrity would you like to know? I’m sure you could guess. Coughalexanderskarsgardcough.

86) Who was your hottest ex? Joseph.

87) Do you want/have kids? I don’t know.

88) Has anyone ever told you that they wanted to marry you? No.

89) Do you get easily distracted? Yes, sometimes.

90) Ass or titties? A nice firm butt on a guy is nice. ha.

91) What is your favorite word? I don’t know.

92) How do you feel about tattoos? They can be cool. It all depends.

93) Do you have any pets? No.

94) How tall are you? I would have been about 5′7.

95) How old are you? Twenty-seven.

96) 3 physical features you get complimented on a lot? My hair. That’s really it.

97) Is there anything you’re really passionate about? No. :/

98) Do you have trust issues? I just have a hard time opening up and expressing myself to others.

99) Do you believe in love at first sight? No.

#personal #text #survey #surveys

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lindafrancois · 6 years ago

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How to Make a Kidney-Friendly Sandwich

The lunch meal is a popular time to have a sandwich. Sandwiches are easy to make and don’t take long to prepare. In the dialysis setting, sandwiches are a popular item to eat before or after dialysis treatment. Sandwiches that are low in sodium and phosphorus, plus limit potassium are a great fit with the kidney diet. But, how do you make a kidney -friendly sandwich? Continue reading to explore the components of a healthy sandwich that fits in your kidney meal plan.

Bread Selection

Some bread varieties are higher in sodium and phosphorus. When looking for a good bread option, read the food label to check the sodium content. Finding a bread option with less than 200 mg sodium per serving is a head-start in building a low-sodium sandwich. Also, making your sandwich at home can help to limit sodium. For example, one loaf bread option has 240 mg sodium for 2 slices. To compare, a 6-inch sub roll at a popular sandwich fast food restaurant has 340 mg sodium*. Additionally, some bread options may have more phosphorus. Watch for breads that contain phosphate additives. Breads that include nuts or seeds, whether inside the bread or on the crust are higher in phosphorus. However naturally occurring phosphorus is only partially absorbed. For a sandwich lower in sodium and carbohydrate, use thin sliced bread or try a piece of lettuce as a wrap instead of bread.

Protein Choices

Protein on a sandwich helps fill you up. While deli meats such as sliced turkey, ham or roast beef are higher in sodium, some lunch meat options may have less sodium than others. Using 200 mg or less per serving as a rule of thumb can help. Additionally, some lunch meats may be injected with a preservative that contains phosphorus. Lunch meats that are advertised as being “natural” can be good choices. The “natural” lunch meats are less likely to contain phosphate additives. Highly processed lunch meats such as bologna, salami, pastrami or hot dogs should be limited or avoided. These processed lunch meats are higher in sodium and phosphorus. Also, some contain potassium additives. Homemade egg , tuna or chicken salad are great high protein options to add to a sandwich.

Vegetables

Vegetables add a nice crunch to your sandwich. They can also add vitamins, minerals, color and flavor. When on the lookout for sodium and phosphorus, stick to fresh vegetables. This means limiting sodium-leaden additions like olives or pickles. Lettuce or spinach, cucumbers, onion and even carrots have little to no sodium and pack the crunch factor.

Condiments

Condiments such as mayonnaise, mustard, salad dressings and other sauces add flavor to your sandwich. Mayonnaise is low in phosphorus and sodium, but will add calories and fat. On average 1 tablespoon of mayonnaise contains 90 calories, 10 grams of fat and 70 mg sodium.** Mustard, however, is a lower calorie, but higher sodium choice. To compare, 1 tablespoon of mustard has 10 calories, 0 g fat, but 110 mg sodium.** To keep sodium low stick to a teaspoon serving of mustard. Dressings and other sauces are also popular additions to sandwiches. Ranch dressing is commonly used as a condiment or dip for sandwiches. Ranch dressing contains 140 calories and 270 mg sodium per 2 tablespoons.** Making this homemade Ranch Dressing cuts sodium by 133 mg per 2 tablespoons compared to the bottled product.

Sandwiches are easy to make and provide calories, protein and nutrients. Sandwiches can be versatile and are easy to eat on-the-go. Some store-bought or fast food sandwiches may be less kidney-friendly. Making a sandwich at home can save money, time and may be a more healthful option.

Looking for a kidney-friendly beverage to go with your sandwich? Try one of our favorites:

Cucumber-Lemon Flavored Water

Ginger-Apple Sparkler (Espumoso de Jengibre y Manzana)

Lemon Cooler

Watermelon-Rosemary Flavored Water

*Comparison of Bimbo 100% whole wheat bread to Subway 6-inch Hearty Italian sub roll.

**Values use Walmart Stores brand mayonnaise, mustard and ranch dressing.

Brand names have been included in this material for educational purposes only. DaVita does not endorse one brand over another. There are other brands in addition to these that could be equivalent.

This article is for informational purposes only and is not a substitute for medical advice or treatment. Consult your physician and dietitian regarding your specific diagnosis, treatment, diet and health questions.

Additional Kidney Diet Resources (heading)

Visit DaVita.com and explore these diet and nutrition resources:

DaVita Diet Helper online meal planner and tracker

DaVita Kidney-friendly recipes

Today’s Kidney Diet cookbooks

Diet and Nutrition articles

Kidney Smart® Classes taught by kidney experts in your area

How to Make a Kidney-Friendly Sandwich published first on https://dietariouspage.tumblr.com/

0 notes

adambstingus · 6 years ago

Text

Siblings Are Opening The First Vegan Butcher Shop In The U.S.

A photo posted by Herbivorous Butcher (@theherbivorousb) on Aug 5, 2015 at 6:24pm PDT

The Herbivorous Butcher

A meatless bologna deli sandwich, “made without the mystery.”

As for the butcher shop’s cheeses, well, they’re cheese-less, of course. The vegan cheeses are made from coconut oil and soy milk.

The Herbivorous Butcher

Aubrey and Kale serving up their “Huli Huli Hawaiian Ribs,” a blendof pineapple, ginger, garlic, brown sugar, sesame, and other Hawaiian flavors.

If you’re wondering why, the vegan siblings provide a sound response.

H/T Thrillist

Related on HuffPost:

Vegan Cupcake Recipes

Vegan Hostess Cupcakes

Get the Vegan Hostess Cupcakes recipe by Chocolate Covered Katie

Chocolate Covered Katie

Vegan Hostess Cupcakes

Get the Vegan Hostess Cupcakes recipe by Chocolate Covered Katie

Chocolate Covered Katie

image

One-Bowl Funfetti Cupcakes

Get the One-Bowl Funfetti Cupcakes recipe by Minimalist Baker

Minimalist Baker

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Chocolate Chip Cookie Dough Stuffed Cupcakes

Get the Chocolate Chip Cookie Dough Stuffed Cupcakes recipe by Chocolate Covered Katie

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Raw Fudge Cupcakes With Vanilla Bean Frosting

Get the Raw Fudge Cupcakes With Vanilla Bean Frosting recipe by This Rawsome Vegan Life

This Rawsome Vegan Life

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Peach Cupcakes With Honey Buttercream Frosting

Get the Peach Cupcakes With Honey Buttercream Frosting recipe by Minimalist Baker

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Chocolate Frosted Lemon Cupcakes

Get the Chocolate Frosted Lemon Cupcakes recipe by Vegan In The Freezer

Vegan In The Freezer

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Paleo Pumpkin Pie Cupcakes

Get the Paleo Pumpkin Pie Cupcakes recipe by My Whole Food Life

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Vanilla Cupcakes With Peanut Butter Frosting

Get the Vanilla Cupcakes With Peanut Butter Frosting recipe by This Rawsome Vegan Life

This Rawsome Vegan Life

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Sweet Potato Cupcakes With Marshmallow Cream Frosting

Get the Sweet Potato Cupcakes With Marshmallow Cream Frosting recipe by Chocolate Covered Katie

Chocolate Covered Katie

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Chocolate Sweet Potato Cupcakes

Get the Chocolate Sweet Potato Cupcakes recipe by Healthy Nibbles And Bits

Healthy Nibbles And Bits

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Snickerdoodle Cupcakes

Get the Snickerdoodle Cupcakes recipe by The Pretty Bee

The Pretty Bee

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Healthy Red Velvet Cupcakes

Get the Healthy Red Velvet Cupcakes recipe by Chocolate Covered Katie

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Candy Bar Cupcakes

Get the Candy Bar Cupcakes recipe by Chocolate Covered Katie

Chocolate Covered Katie

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Chocolate Cupcakes

Get the Chocolate Cupcakes recipe by Cookistry

Cookistry

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Green Tea Caramel Cupcakes

Get the Green Tea Caramel Cupcakes recipe by Savoring Spoon

Savoring Spoon

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Raspberry Cupcakes With Surprise Center

Get the Raspberry Cupcakes With Surprise Center recipe by Savoring Spoon

Savoring Spoon

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Cookie Dough Stuffed Cupcakes

Get the Cookie Dough Stuffed Cupcakes recipe by Never Homemaker

Never Homemaker

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Strawberry & Chocolate Chip Cupcakes

Get the Strawberry & Chocolate Chip Cupcakes recipe by Never Homemaker

Never Homemaker

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Strawberry Beet Cupcakes

Get the Strawberry Beet Cupcakes recipe by Minimalist Baker

Minimalist Baker

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from All Of Beer http://allofbeer.com/siblings-are-opening-the-first-vegan-butcher-shop-in-the-u-s/ from All of Beer https://allofbeercom.tumblr.com/post/183708064062

0 notes

allofbeercom · 6 years ago

Text

Siblings Are Opening The First Vegan Butcher Shop In The U.S.

A photo posted by Herbivorous Butcher (@theherbivorousb) on Aug 5, 2015 at 6:24pm PDT

The Herbivorous Butcher

A meatless bologna deli sandwich, “made without the mystery.”

As for the butcher shop’s cheeses, well, they’re cheese-less, of course. The vegan cheeses are made from coconut oil and soy milk.

The Herbivorous Butcher

Aubrey and Kale serving up their “Huli Huli Hawaiian Ribs,” a blendof pineapple, ginger, garlic, brown sugar, sesame, and other Hawaiian flavors.

If you’re wondering why, the vegan siblings provide a sound response.

H/T Thrillist

Related on HuffPost:

Vegan Cupcake Recipes

Vegan Hostess Cupcakes

Get the Vegan Hostess Cupcakes recipe by Chocolate Covered Katie

Chocolate Covered Katie

Vegan Hostess Cupcakes

Get the Vegan Hostess Cupcakes recipe by Chocolate Covered Katie

Chocolate Covered Katie

image

One-Bowl Funfetti Cupcakes

Get the One-Bowl Funfetti Cupcakes recipe by Minimalist Baker

Minimalist Baker

image

Chocolate Chip Cookie Dough Stuffed Cupcakes

Get the Chocolate Chip Cookie Dough Stuffed Cupcakes recipe by Chocolate Covered Katie

Chocolate Covered Katie

image

Raw Fudge Cupcakes With Vanilla Bean Frosting

Get the Raw Fudge Cupcakes With Vanilla Bean Frosting recipe by This Rawsome Vegan Life

This Rawsome Vegan Life

image

Peach Cupcakes With Honey Buttercream Frosting

Get the Peach Cupcakes With Honey Buttercream Frosting recipe by Minimalist Baker

image

Chocolate Frosted Lemon Cupcakes

Get the Chocolate Frosted Lemon Cupcakes recipe by Vegan In The Freezer

Vegan In The Freezer

image

Paleo Pumpkin Pie Cupcakes

Get the Paleo Pumpkin Pie Cupcakes recipe by My Whole Food Life

image

Vanilla Cupcakes With Peanut Butter Frosting

Get the Vanilla Cupcakes With Peanut Butter Frosting recipe by This Rawsome Vegan Life

This Rawsome Vegan Life

image

Sweet Potato Cupcakes With Marshmallow Cream Frosting

Get the Sweet Potato Cupcakes With Marshmallow Cream Frosting recipe by Chocolate Covered Katie

Chocolate Covered Katie

image

Chocolate Sweet Potato Cupcakes

Get the Chocolate Sweet Potato Cupcakes recipe by Healthy Nibbles And Bits

Healthy Nibbles And Bits

image

Snickerdoodle Cupcakes

Get the Snickerdoodle Cupcakes recipe by The Pretty Bee

The Pretty Bee

image

Healthy Red Velvet Cupcakes

Get the Healthy Red Velvet Cupcakes recipe by Chocolate Covered Katie

image

Candy Bar Cupcakes

Get the Candy Bar Cupcakes recipe by Chocolate Covered Katie

Chocolate Covered Katie

image

Chocolate Cupcakes

Get the Chocolate Cupcakes recipe by Cookistry

Cookistry

image

Green Tea Caramel Cupcakes

Get the Green Tea Caramel Cupcakes recipe by Savoring Spoon

Savoring Spoon

image

Raspberry Cupcakes With Surprise Center

Get the Raspberry Cupcakes With Surprise Center recipe by Savoring Spoon

Savoring Spoon

image

Cookie Dough Stuffed Cupcakes

Get the Cookie Dough Stuffed Cupcakes recipe by Never Homemaker

Never Homemaker

image

Strawberry & Chocolate Chip Cupcakes

Get the Strawberry & Chocolate Chip Cupcakes recipe by Never Homemaker

Never Homemaker

image

Strawberry Beet Cupcakes

Get the Strawberry Beet Cupcakes recipe by Minimalist Baker

Minimalist Baker

image

from All Of Beer http://allofbeer.com/siblings-are-opening-the-first-vegan-butcher-shop-in-the-u-s/

0 notes

lovemesomesurveys · 8 years ago

Text

why I did this survey when I’m hungry is beyond me.

How do you feel about golden oreos? *Looks at the package of Golden Oreos I have on my bedside table* One could say that I like them. A lot. They’re better than regular Oreos in my opinion. They also are super good with coffee.

What is your favorite dessert topping? Frosting? ha.

What is your favorite flavor/brand of gum? I like minty gums. I always get either Orbit, 5 Gum, or Stride.

Favorite cheese? Mozzarella, Parmesan, and provolone.

Favorite lunch meat? Turkey, bologna, salami, or pastrami.

Favorite ice cream flavor? Strawberry.

Best looking food? A cheesy, saucy pizza, cheese fries, and garlic fries with sprinkled cheese on top. I’m hungry. lol.

Best food to put cheese on? Pasta and fries.

Best sexual food? Chocolate or whipped cream, probably.

Best tasting drink in the summer? I like an iced vanilla latte or an iced caramel macchiato.

Best tasting drink in winter? Coffee, but that’s the best all year round.

Best food for a night out with friends? Wings or some kind of appetizer.

Messiest food, in your opinion? Wings can be pretty messy.

Easiest food to prepare? cereal :p <<< Ha, yeah. Doesn’t get much easier than that.

Cheapest food you ever ate? Uhh. Top Ramen? It’s inexpensive and we buy a lot of it.

Most expensive food you ever ate? The Cheesecake Factory or Red Lobster.

Favorite dipping sauce? Ranch and Chick-Fil-A sauce.

Best pizza topping? Extra cheese, extra sauce, with Parmesan.

Favorite potato chip flavor? I was always a spicy chip person, but I can’t eat spicy food anymore due to reasons. It really, really sucks. I loveeeeeed spicy food. So, now I just have either Cool Ranch Doritos or Ruffles and ranch dip.

Most toxic substance you ever ate? Nothing?

Most calories you ate in one meal? Who even knows. Restaurant food and fast food are pretty high up in calories. I like fried, delicious food.

Favorite soda? Dr. Pepper, Coke, Pepsi (and the cherry versions of those), and Creme. I feel like the only person who likes/drinks soda on here lol.

Favorite flavor of juice? I don’t like juice.

Favorite Vegetable? Broccoli.

Favorite fruit? Bananas.

Best side dish? French fries or onion rings.

Worst fast food restaurant? I’m not a big fan of Wendy’s or Burger King. BK has good onion rings, though.

Best restaurant? Red Robin and Texas Roadhouse.

Best smelling food? Mmm. That’s a tough one. There’s a lot.

Favorite appetizer? Chips and dip, boneless wings, and mozzarella sticks.

Favorite cookie flavor? Sugar cookie, vanilla or strawberry wafer cookies, red velvet, and peanut butter.

Favorite cake flavor? White cake, strawberry, red velvet, and funfetti.

Favorite pie flavor? Banana creme pie and cheesecake.

Chocolate or rainbow sprinkles? I’m not a sprinkles fan.

Ketchup or Mustard? Mustard. I like both, though.

Best food to have on a date? Pasta.

Most share-able food? Pizza.

#personal #text #survey #surveys

2 notes · View notes

lindafrancois · 6 years ago

Text

How to Make a Kidney-Friendly Sandwich

Bread Selection

Protein Choices

Vegetables

Condiments

Looking for a kidney-friendly beverage to go with your sandwich? Try one of our favorites:

Cucumber-Lemon Flavored Water

Ginger-Apple Sparkler (Espumoso de Jengibre y Manzana)

Lemon Cooler

Watermelon-Rosemary Flavored Water

*Comparison of Bimbo 100% whole wheat bread to Subway 6-inch Hearty Italian sub roll.

**Values use Walmart Stores brand mayonnaise, mustard and ranch dressing.

Brand names have been included in this material for educational purposes only. DaVita does not endorse one brand over another. There are other brands in addition to these that could be equivalent.

Additional Kidney Diet Resources (heading)

Visit DaVita.com and explore these diet and nutrition resources:

DaVita Diet Helper online meal planner and tracker

DaVita Kidney-friendly recipes

Today’s Kidney Diet cookbooks

Diet and Nutrition articles

Kidney Smart® Classes taught by kidney experts in your area

How to Make a Kidney-Friendly Sandwich published first on https://dietariouspage.tumblr.com/

0 notes