#sourdough multigrain sandwich bread

[sweethoneyrose83]

Rambley's Railroad Menu ( Fanmade) Part 4 

Lunch in the Dining Car

Locomotive Club Sandwich: Triple-decker sandwich with turkey, bacon, lettuce, tomato, and mayonnaise, served with a side of coleslaw or potato chips.

Pullman Porter’s Chicken Salad: A light and refreshing chicken salad with grapes, celery, and almonds, served on a bed of mixed greens or in a croissant.

Caboose Chili: A robust and spicy chili made with ground beef, beans, tomatoes, and a blend of spices, topped with shredded cheese and sour cream. 

Locomotive Club Sandwich 

Ingredients:

- 12 slices of thick-cut bread (sourdough or multigrain recommended) - 1/2 pound of cooked turkey breast, thinly sliced - 1/2 pound of cooked ham, thinly sliced - 8 slices of crispy bacon - 4 large leaves of romaine lettuce - 2 large tomatoes, thinly sliced - 8 slices of cheddar cheese - 1 avocado, sliced - 1/2 cup mayonnaise - 1/4 cup Dijon mustard - 2 tablespoons honey - 2 tablespoons pickled jalapeños, chopped (optional for a spicy kick) - Butter for toasting bread - Salt and pepper to taste - Skewers to hold the sandwich together

Instructions:

1. Prepare the Spread: - In a small bowl, mix the mayonnaise, Dijon mustard, and honey until well combined. If you like a bit of spice, add the chopped pickled jalapeños.

2. Toast the Bread: - Lightly butter one side of each bread slice. - In a large skillet or on a griddle, toast the bread over medium heat until golden brown on both sides. Set aside.

3. Assemble the Sandwich: - Lay out three slices of toasted bread for each sandwich. - Spread a generous amount of the mayo-mustard mixture on one side of each slice.

4. Layering: - On the first slice, place a leaf of romaine lettuce, followed by a few slices of turkey, two slices of bacon, and a slice of cheddar cheese. - Top this with another slice of bread, spread side down. On this slice, spread more of the mayo-mustard mixture on the top side. - Add tomato slices, ham, avocado slices, and another slice of cheddar cheese on top of this second slice of bread. - Place the final slice of bread on top, spread side down.

5. Secure and Serve: - Insert skewers or long toothpicks at each corner of the sandwich to hold it together. - Carefully cut the sandwich into quarters, ensuring each quarter has a skewer through it.

6. Plating: - Arrange the quarters on a plate, garnish with some pickles or a small salad if desired.

Tips: - Customize the sandwich by adding or substituting ingredients like roast beef, different cheeses, or additional vegetables. - For a vegetarian version, replace the meats with grilled vegetables or a plant-based meat alternative.

Enjoy!

[atinylittlepain]

Sunday Lunch

a part of the girl boy universe

steve harrington x f!oc

a/n | idk this just happened, love is stored in the weekend sandwich and pickle lunch combo and i stand by that

.....................................................

They are nothing if not creatures of habit. Every Sunday the same, sometimes hungover and slinking around their shy headaches, sometimes in the rain, in the dread of another week of classes, bleary eyes and jittery hands. There’s a deli three blocks from her apartment tucked between a laundromat and a used bookstore. Candy cane-striped awning and checkerboard linoleum and they just hope nobody else from campus finds this spot, because most Sundays it’s only them and a congregation of old women who always seem to have new gossip about this or that grandchild, this or that obituary. Their ears prick, catching snips of lives long lived while they wait for their food. 

This the same too. She commands her order with quick flickers of her hands, seeded bread, turkey and cheese, sharp cheddar, and honey mustard, and sprouts, no tomato, toasted, a bread and butter pickle on the side because this is the only place she can find them in spears instead of chips and she loves them. His order is faster, italian sub, chopped, cold, with extra pepperoncinis on the side. Crinkling parchment paper and those woven red plastic baskets and they share, two bites of his, two bites of hers. The old ladies like to watch them as much as they like watching the old ladies, easy love, young love, usually an errant comment with a waft of old, floral perfume about such a sweet couple. 

Both of them miss that little deli when the year is over, but Andy quickly finds a new spot in her neighborhood that she takes him to. Still Sundays, a few hours before his trainride back to Philly, both of them a little drawn, a little weary about the catch and release of these years, of this time apart. Their orders change, a brief stint of vegetarianism for her, veggie wraps with hummus, still the pickle, and a tuna melt for him on whole wheat, popping a soft-melting mint after, anticipating a kiss at the station, an aching goodbye. 

Neither of them care for cheesesteaks, for the record, once they’re both in Philadelphia. They know something is about to change when suddenly the thought of a bread and butter pickle makes her want to gag, new tastes, new chapters, she gets through that pregnancy on multigrain bagels with veggie smear, and, shock horror, tomatoes. He splits them with her every Sunday at the diner down the street from their apartment. 

Later down the line, they do something that would have embarrassed their younger selves. They join a co-op, organic produce and sprouted bread, and he makes jokes about the eggs they buy coming from chickens with college degrees. But the cafe attached to the shop makes good sandwiches, so the Sunday ritual stands. 

Pre-grocery slog, the oldest gets caprese on ciabatta, already eons more sophisticated than them at the wise age of seven. The middle child isn’t quite there yet, a fancy peanut butter and jelly on sourdough for her. And the youngest, well, she’s still working on solid foods, snugged close to Steve’s chest, asleep and milk-sweet. Andy tries to sneak in bites of her own sandwich (turkey and cheddar, honey mustard, a return to a classic) between passing napkins and keeping the middle in her seat, sticky peanut butter fingers slipping away, then reaching and asking for a bite of his (egg white, sundried tomato, and spinach on focaccia, don’t tell anyone though) and he offers it to her easy enough. Little bites of everyone’s, even the oldest relents to sharing in exchange for one of her mother’s bread and butter spears. Easy in their own perfect chaos, a smile is shared between them in this little ritual that has spanned the decades.

[toxicrevolver]

hi.

opinion on bread? (all cuisines)

Hi.

I don’t actually eat a lot of bread anymore but I do like bread. I really like sourdough bread but only the super crusty kind (soft sourdough does not hit the same way). Croissants are also really good, I like using them for sandwiches sometimes. Garlic bread is life. I’m ace and regularly make the garlic bread is better than sex joke. I like muffins, especially banana nut muffins, but I’m sorta allergic to bananas so I rarely eat them.

ALSO. I’m allergic to wheat so any wheat bread. Bad. Multigrain is also bad.

If there’s a specific bread you’d like to know my opinion on don’t hesitate to ask, this was kinda fun to think about.

[sendpseuds]

The people must know: What are your favorite sandwiches???

Ah, sandwiches. What a magical food.

Since you graced us all with a whole dissertation I feel like I owe you the same level of detail, let’s see what we can do here.

While I am not actually vegetarian, I LOVE a veggie sandwich. One of my all time favorites to make at home is seeded rye with hummus on one side and homemade herby cream cheese on the other [usually parsley, green onion, mint, dill, and fresh garlic. Also sometimes this is chèvre instead of cream cheese]. Between the bread we have sliced cucumbers [seasoned with salt, pepper, and lemon juice], big slices of tomato, and arugula [sprouts if I can get my hands on them]. This whole ordeal is fabulous with turkey or bacon if you want more protein, I’ve also done smashed chickpeas in place of the hummus for a heartier option.

Another veggie sandwich I love is from a local bakery and if I knew exactly how they made it I would tell you, but it’s fresh crusty sourdough liberally coated in amazing olive oil, with this incredible carrot purée, thinly sliced fennel, Calabrian chilis, and arugula. So fucking good.

Okay, let’s talk about something less “healthy”

If you’ve ever been to Buffalo, New York [Go Bills] there are TWO sandwiches that I think about all the time.

The first is pretty ubiquitous through western New York: Beef on Weck. This is roast beef, dipped in hot jus, and piled on a kimmelweck roll [basically a Kaiser roll with crunchy sea salt and caraway seeds]. That’s it. Personally, I like to add an almost unadvisable amount of horseradish, but that’s it. It’s perfect.

The second is a true drunken indulgence. The Stinger Hoagie from Jim’s Steakout. If you are unfamiliar with Jim’s, most locations are open until 5am [bars in Buffalo close at 4am. A real drinking town] and the employees can often be seen wearing shirts that say “I see drunk people.” The Stinger Hoagie is their beautiful monster. Cheesesteak meets chicken finger sub. Shaved steak, chicken fingers, fried onions, melted American cheese, lettuce, tomato, Frank’s Red Hot, and Jim’s special sauce. [I am fucking drooling right now, I haven’t had one of these since I was in my twenties.]

When it comes to deli meat, I tend to lean toward turkey, but I want some really soft seeded multigrain bread with crispy Romain and good tomatoes. Thick slices of sharp sharp cheddar, mayonnaise, and Nance’s Sharp and Creamy mustard. I might toss in some cucumber or parsley, maybe apples and bacon if I’m feeling extra, but the specific mustard is very important.

[this isn’t really a sandwich but I’ll often take a big rib of Romaine lettuce and make a little deli boat with turkey, cheese, and Mayo. I’m sure I can blame that on high school, my mother, and all the lovely disordered eating habits I developed as a teen]

Grilled cheese… I’m sort of all over the place with grilled cheese, always experimenting, but for me, the most important thing is using GRATED CHEESE [and to be clear, I mean block cheese that you grate at home, not the pre-grated stuff in the bag, please, this is important, that shit doesn’t melt right] I want the cheese pouring over the sides of the bread, hitting the pan, oozing and bubbling until it’s gold and crispy and perfect.

I’ll give you one fancy grilled cheese: deviled egg grilled cheese. Two hard boiled eggs, whites sliced thin, yolks mixed with mayo, mustard, pepper, paprika, dill. Into the pan goes bread, cheese mixture [gruyere and cheddar, shredded and mixed with a little Mayo and mustard], yolk mixture, sliced whites, more cheese mixture, bread. Done.

This is getting out of control and I haven’t talked about chopped italian sandwiches, or banh mi, or my mom’s famous roast beef and mock Boursin sandwiches, or my obsession with Calabrian chilis [oh! Add those to the mayo on a turkey sandwich], or the time I put an entire meatloaf on an entire loaf of bread and called it a sandwich.

I haven’t even TOUCHED on breakfast sandwiches but if I get into that we’ll be here forever.

So, for now, I’ll cap it there, but there’s plenty of room for a sequel.

Hope that answers your question!

[uswnt5]

gos, whats your go-to bread for a sandwich? I had a great bahn mi sandwich yesterday and i feel like a nice crusty baguette is just 👌

I love sourdough for fresh baked bread or like just a really good multigrain if we're talking pre-sliced sandwich bread. But I will say yes to any bread!

[dato-georgia-caucasus]

An English muffin is a small, round and flat yeast-leavened (sometimes sourdough) bread which is commonly 4 in (10 cm) round and 1.5 in (4 cm) tall. It is generally split horizontally and served toasted. In North America, Australia, New Zealand and the United Kingdom, it is frequently eaten with sweet or savoury toppings such as butter, fruit jam, honey, eggs, sausage, bacon, or cheese. English muffins are an essential ingredient in eggs Benedict and a variety of breakfast sandwiches derived from it, such as the McMuffin, and can be used in place of other breads for French toast.

These products are called English muffins to distinguish them from the sweeter cupcake-shaped products also known as muffins, although in the UK, English muffins are frequently referred to simply as muffins. English muffins are available in a wide range of varieties, including whole wheat, multigrain, cinnamon raisin, cranberry, and apple cinnamon.

[postvacuous]

Thoughts on Sourdough

I feel bread should either be the star of a dish or play a supporting role and I don't think sourdough does well in either role. Sour flavors are acidic but muddled. In my opinion, bread dish flavor is clearer when it comes from a preserve (e.g. jam) or vinegar (e.g. mustard). When you'd like to emphasize the acidic flavors of a sourdough, butter alone is the best toast topping.

As a supporting role, sourdough can complement sandwiches that feature a lot of pickled ingredients (e.g. sauerkraut, pickled onions), but because its flavor is so broad, it can often cloud the flavors.

I consider bread most often as a stage for the flavors of the topping to stand-out. In that case, you might expect white bread would be best and for fatty toppings alone (e.g. butter or cheese), white bread is usually my go-to. However, I usually prefer wholewheat/multigrain bread for sandwiches and avocado toast. Using the entire grain tends to impart more sweetness than white bread, which cuts and enhances fatty/umami flavors and brightens any acidic flavors without muddying them.

[breadguides]

Exploring the Wonderful World of Bread.

Introduction:

Bread, a timeless staple in cultures across the globe, comes in an array of forms, flavors, and textures. From crusty artisan loaves to soft, pillowy rolls, the world of bread is diverse and fascinating. In this blog post, we'll embark on a delightful journey through the types of bread that grace our tables and tantalize our taste buds.

Artisan Bread: *Characterized by its rustic appearance and hearty texture, artisan bread is a testament to the craftsmanship of bakers. Made with minimal ingredients – typically flour, water, salt, and yeast – artisan bread undergoes a slow fermentation process, resulting in a chewy interior and a crusty exterior. Popular varieties include baguettes, ciabatta, and sourdough.

Whole Grain Bread: *For those seeking a healthier option, whole grain bread is a nutritious choice. Made from flour that includes the entire grain, this bread is rich in fiber, vitamins, and minerals. Varieties range from whole wheat to multigrain, offering a robust flavor profile and a hearty texture.

Brioche: *Indulgent and buttery, brioche is a French bread known for its rich, slightly sweet taste. Made with a generous amount of eggs and butter, brioche has a soft, tender crumb that makes it perfect for both sweet and savory applications. Enjoy it as toast for breakfast or as the base for a decadent sandwich.

Flatbreads: *Found in various cultures worldwide, flatbreads are a versatile category that includes staples like naan, pita, and tortillas. These breads are often unleavened and can be used to scoop up dips, wrap around fillings, or accompany a variety of dishes. Each culture puts its unique spin on the flatbread, resulting in a diverse range of flavors and textures.

Bagels: *Hailing from Jewish tradition, bagels are boiled before baking, giving them a chewy interior and a shiny, slightly crispy crust. Typically enjoyed with cream cheese or used as the base for sandwiches, bagels come in an array of flavors, including plain, sesame, poppy seed, and everything.

Rye Bread: *Known for its distinctive flavor and dense texture, rye bread is often made with a combination of rye and wheat flours. Popular in European cuisines, it can range from light and mild to dark and robust. Rye bread pairs exceptionally well with cured meats, cheeses, and pickles.

Conclusion: The world of bread is a testament to the diversity and creativity of culinary traditions. From the artisanal craftsmanship of sourdough to the comforting warmth of naan, each type of bread brings its unique personality to the table. So, the next time you break bread, take a moment to savor the rich tapestry of flavors, textures, and cultures that this humble staple represents. After all, there's a type of bread for every palate and every occasion.

[jishinsjourney]

Autumn Harvest Grilled Cheese Sandwich

2 slices multigrain sourdough bread (don’t like sourdough? well okay, whatever you have, but I do recommend multigrain)

Cheddar and pepper jack or whatever cheese you like on your cheese sandwich (fontina and havarti are also delicious)

2-3 thin slices smoked or peppered turkey (ham is also good!)

A nice slab of sliced tomato (don’t like tomato? swap for roasted peppers, or leave it off)

Mayo, mustard, and apple butter (optional but delicious)

Butter for the bread. Or margarine. Or even olive oil, whatever you have.

Grab a plate and start your skillet heating.

Slather one piece of bread with butter on one side. Put butter-side down on the plate. Spread the other side with mayo and mustard.

Top with one kind of cheese (cheddar’s my choice, it goes well with the mustard), then the turkey and tomato, then the other kind of cheese.

Spread the other piece of bread with apple butter, placing apple butter side down on the sandwich. Slather the other side of the bread with butter.

Use a spatula to scoop the whole sandwich into your heated skillet. Let it cook undisturbed for a few minutes, then peek to see if it’s golden. If it’s golden, flip it over (use a hand on it if you need to to keep it together) and cook the other side until it’s also nice and golden and crispy.

If the cheese isn’t fully melted, turn the heat to low and let it coast-cook until it is, flipping occasionally. Or if you’re starving and want it now, snag it off the skillet and nuke it for 20-30 seconds in the microwave to finish the melting. (Be warned that the tomato may be hot like lava if you do that.)

Delicious by itself, with an apple, or with a bowl of veggie or tomato soup. Yum.

[healthywaysfitness]

Making a healthy veggie sandwich is a great way to make a delicious and nutritious meal. Not only is it a great way to get your daily dose of vegetables but, it can also be a great way to create a meal that is tailored to your specific dietary needs. In this guide, you will learn how to make a delicious and healthy veggie sandwich. Choosing the Right Bread Choosing the right bread for your veggie sandwich is easy. There are many options to choose from. Whole wheat, multigrain, sourdough and even gluten-free breads are all great options. If you’re looking to cut down on carbs, you can opt for a lettuce wrap instead. Layering the Vegetables When it comes to layering your vegetables, the possibilities are endless. You can add lettuce, tomatoes, cucumbers, onions, peppers, mushrooms, and any other vegetable you like. You can also add some crunch by adding nuts, seeds, or sprouts. Spreads and Sauces Adding some spreads or sauces to your sandwich can really take it to the next level. You can use hummus, pesto, avocado spread, mustard, or any other spread or sauce of your choice. Grilling and Toasting Grilling or toasting your sandwich can add a delicious crunch and make it even more enjoyable. You can use a panini press, a toaster oven, or even a regular skillet to do this. Adding Protein Adding protein to your veggie sandwich can make it a more complete meal. You can add cooked eggs, grilled chicken, tofu, tempeh, or vegan cheese. Finishing Touches Adding some finishing touches can really bring your veggie sandwich to life. You can add some fresh herbs, such as basil or cilantro, or some crumbled cheese for a bit of extra flavour. List of Ingredients Needed 2 slices of your favorite bread 1/4 cup of your favorite spread or sauce 2 cups of your favourite vegetables 2 tablespoons of nuts, seeds, or sprouts 2 tablespoons of cooked protein Optional: Fresh herbs and crumbled cheese Tips for an Even Healthier Sandwich Use olive oil instead of butter when grilling or toasting Choose whole wheat or multigrain bread Add some healthy fats, such as avocado, nuts, or seeds Use non-dairy cheese or vegan cheese as a topping Pexels.com Making it Your Own Making your veggie sandwich your own is the best part. You can experiment with different vegetables, spreads, and proteins to create a sandwich that is truly unique. Enjoying Your Healthy Creation Once you’ve made your veggie sandwich, it’s time to enjoy it. You can eat it as is, or you can pair it with a side salad or soup. Making a healthy veggie sandwich is a great way to get your daily dose of vegetables, while still enjoying a delicious and nutritious meal. With this guide, you can learn how to create a veggie sandwich that is tailored to your specific dietary needs.

[la-quarantine-bakery]

Using up leftovers: week of 12/14/20

Sourdough multigrain sandwich bread

Grade: B+

I’m still searching for the perfect seeded sourdough bread. This was a bit closer since it called for more seeds than a previous version, and I left out the milk so it wouldn’t have a coconut taste like yet another version, but...I’m still not happy with the result. Still not the right taste.

And of course the texture isn’t fluffy enough. I might not use chia and poppy seeds next time, and focus on the larger seeds that might blend into the dough more nicely.

Recipe: multigrain sourdough sandwich bread from Bread Experience

Sourdough milk bread

Grade: B+

The taste was great, but the grade is for the texture, which is still not fluffy enough.

This recipe called for egg whites instead of both yolks and whites, and I tried out evaporated milk (the thin part because I left the fat at the bottom, see the Hong Kong egg tarts section). The dough was very smooth and fragrant, not sure if it’s because of the egg whites. Lovely to work with even though it was very liquidity and maybe I would use it for flaked brioche.

I’ll try baking with Pullman lid on next time - size seems good for it and maybe I would no longer have the burnt rim.

Recipe: Hokkaido milk sandwich loaf from This Old Gal

Red bean mochi cake

Grade: A

I can’t say no to mochi. Especially not with red bean. I reduced the level of sugar slightly from the last time. It was amazing except I need to let cool in the oven - it deflated coming out of the oven and was also hard to remove without breaking.

Recipe: baked sweet nian gao from Du’s Doughs

Hong Kong egg tarts

Grade: B+

I made these with leftover tart shells and leftover evaporated milk (from the milk bread). The consistency was really thin at first and I realized I left the milk fat from evaporated milk (is it even possible if it’s fat free evaporated milk?) at the bottom of the can because I forgot to shake. Then I had to adjust for the increased volume of milk with more egg and sugar.

Surprisingly the filling tasted authentic, if a bit sweet. I would make it again but use maybe reduced fat evaporated milk instead.

Recipes:

Pastry from sourdough pie crust from Baking Sense

Filling from Hong Kong egg tarts from the Woks of Life

Chocolate truffles

Grade: B+

This was a bit of a disaster. I scaled up the double cream with heavy cream to accommodate the larger quantity of chocolate, and broke the double cream bottle. The double boiler got stuck. The chocolate was way too liquid.

I have some chocolate-dipped strawberries and some chocolate ganache that I might need to re-purpose. The chocolate still tasted nice but it’s hard to say it’s the best use of double cream since I can’t taste the creaminess.

Recipe: chocolate truffles from Taste Australia

Sourdough gingerbread cookie with cranberry and chocolate chips

Grade: B

I had higher hopes for these given how much I liked the plain version. I even used dark brown sugar to heighten the molasses taste since I used golden syrup to make up for the small amount of molasses I had. I’m not sure the cranberries went with the ginger taste, and not sure that cranberries and chocolate chips went that well together. It’s not bad, but it means I want to get more molasses to make more gingerbread.

Recipe: soft sourdough molasses cookies from Homemade Food Junkie

Custard tofu rice

Grade: B+

I didn’t make the tofu, I bought it at the Japanese grocery store expecting it to be a dessert actually (because custard). But the sauce that I thought was sweet was actually dashi broth. It tasted good on its own and quite good with cooked white rice.

Recipe for combination: egg tofu by Just One Cookbook

Golden fried rice with salmon and cauliflowers

Grade: B+

I was kind of intrigued by the idea of coating rice in egg yolk and then stir frying. I didn’t want to waste the egg white, so threw that in as well as fresh salmon and baby cauliflowers. It was a bit oversalted and I can’t really say I notice the egg yolk coating the rice. I might try duck egg next time so there’s a higher quantity of egg yolk.

Recipe inspired by: golden fried rice with salmon and furikake from Bon Appetit

Matcha vanilla crème fraîche Bundt cake

Grade: A-

I bought Vermont Creamery crème fraîche on a whim. Apparently it’s used as a creamier sour cream alternative. Since I’ve also wanted to bake this cake for a while, I decided to use it here as it’s gonna expire on Christmas Day.

The cream itself was okay, too sour for my taste still (I guess I wouldn’t like sour cream either), but the cake was great, especially after I reduced sugar by almost half (still a bit too sweet, hence the grade). I didn’t oil the pan enough so the cake didn’t make it out in one piece, so there’s no picture. Still happy to share with the family.

Recipe: matcha-vanilla sour cream pound cake from Baking with Jess

[squidficdump]

Squid Game: How They Make Grilled Cheeses

Gi-Hun: he swears by the classic white bread and Kraft cheese, cooked in a pan sprayed with butter-flavored cooking spray. he cuts it diagonal and serves it with potato chips and a bottle of sriracha.

Recruiter: does not eat grilled cheeses only batteries

Ali Abdul: sourdough and cheddar cheese, pan with butter. served cut in half, applesauce on the side for dipping.

Sae-Byeok: whatever bread and cheese is available with a preference toward stiff white breads and cheddar cheese. grilled on a skillet in whatever fat she can reach first. served whole, wrapped in a napkin, for on-the-go convenience.

Ji-Yeong: white bread, swiss and cheddar cheese, bacon between the cheese. grilled on a skillet in butter, always made in pairs of 2 which are cut into 8 diagonal slices. served with tomato soup. sometimes she will add pickles or apples into the sandwich.

Mi-Nyeo: um grilled cheese is for little children. grilled nutella sandwich on Artisano bread with strawberry slices inside. served cut in diagonals stacked atop each other with powdered sugar on top.

Deok-Su: sourdough with pepper jack and cheddar. cast-iron skillet with olive oil. cut diagonal on a paper plate with whichever knife he has on his belt right now. served with a tall can.

Sang-Woo: he uses the most expensive organic multigrain superbread from the health food store, organic smoked cheddar, and organic spinach. he makes this open-face in a skillet oiled with organic fair-trade almond oil. he cuts it in half diagonally and puts organic cracked pepper on top.

Il-Nam: makes an egg in a basket instead with wheat bread. salt and pepper. maybe some shreddy cheese on top.

In-ho: english muffins and brie in a buttered skillet. before closing the muffin he sprinkles in chopped scallion, salt, and pepper. served while some kinda concierto plays on the record player.

[image limit]

Jun-ho: does not eat grilled cheeses only military rations

[fastveganfood]

Subway Update!! 😁

Hey y'all, it has been so long since I've had Subway. I wanted to do a little update here about the amazing vegan options they have. Honestly, if you're looking for a fast food place to eat at, Subway should always be top of your mind.

There's a lot of vegan breads and sauces to put on the sandwich and a lot of vegetables you can add. 💜

I always get the Veggie Delite sub with multigrain bread and ask for avocado on top!! I pile on every single veggie except the jalapenos and banana peppers and then add oil and vinegar, salt and pepper and oregano! 😋 Choice! Delicious!

https://www.subway.com/en-US/MenuNutrition/Nutrition

According to their website:

Vegan breads:

Artisan Italian (White)

Artisan Flatbread

Hearty Multigrain

Sourdough

Vegan Condiments/Dressings:

Buffalo Sauce

Mustard, Yellow

Oil

Red Wine Vinegar

Sweet Onion Sauce

Sweet Onion Teriyaki Sauce

Sea Salt

Black Pepper

Oregano

[hungryfictions]

this is a more detailed bread/pasta/rice/potato hierarchy, composed of types of foods that i have actually eaten. i definitely have forgotten MANY

top tier

freshly baked bread including any variation of white bread (ie baguette, olive bread), sourdough, challah, dinner rolls

second tier

mashed potatoes

white rice, any kind

gnocchi

pão de queijo

potato dumplings of any origin

do dumplings generally count as pasta? because … various dumplings

papas rellenas

udon

a nice spaghetti

pappardelle/tagliatelle

scalloped potatoes/potatoes au gratin

wide flat rice noodles, various preparations

wide flat egg noodles, various preparations

poutine

pita bread

naan

roti

third tier

ramen

fried rice

lo mein

spanish rice

loaded baked potato

potato salad

pasta salad

garlic bread

fourth tier

potato chips

french fries

macaroni and cheese

white sandwich bread

fresh rye or multigrain bread

really well prepared roasted potatoes

well prepared skillet potatoes/home fries

fifth tier

wheat sandwich bread

ravioli

stuffed shells

cursed tier

tortellini

brown rice

farro

orzo

ezekiel bread

wild rice

[stonesiren]

Do you have any preferences with types of bread when it comes to sandwiches vs toast, I really like multigrain

for sandwiches i love italian bread, it’s so yummy! and for toast i don’t discriminate, i love all types of bread but sourdough is probably my favorite

[emotionalsupportfiction]

Food Related AUs

RestaurantAU – I’ve been thinking about different AUs for the bois and my noggin’ thought of all things food related. For this round I thought of Clive owning a small cozy restaurant, with RGB as the staff~

Lukas

·       He prefers to work in the kitchen. Back when he waited tables patrons got too clingy with him and kept him from working. Really slowed down taking orders, serving, and clean up.

·       Lukas enjoys thinking of the menu, he has some go to recipes but ,depending on the season, he’ll change it up

·       He’s famous for his desserts, pies in particular

·       He has to be reminded not to put too many sweets on the menu

·       Keeps the kitchen very organized and well stocked

·       Python gave him an apron that says “Kiss the Chef”, he doesn’t use it though

Forsyth

·       Best waiter hands down, keeps your glass full, cleans tables fast, tables always stocked with napkins, condiments, you name it, and can carry a lot of dishes

·       He also has very nice handwriting so he loves writing the menu on the chalkboard outside

·       Forsyth is also the most enthusiastic to go around the neighbourhood handing out flyers, he prides himself the “mascot” of the restaurant

·       Has received a napkin with a customer’s phone number a couple of times but that’s always just flew over his head

·       WARNING. Do not tell him its your birthday if you don’t want second hand embarrassment. Oh he also remembers the birthdays of regulars, he has to be physically stopped by Python from singing “Happy Birthday”

Python

·       Doesn’t know why he took this job but does it anyways. He’s okay at waiting tables and can remember orders without writing them down

·       He manages the the restaurant’s social media. Takes great photos of the food

·       He makes really good coffee too

·       Much to Python’s dismay, if Forsyth breaks something, Python’s usually the one to fix it

·       He won’t admit it but he does like that little corner of the restaurant that has pictures of their regular customers

·       Python wonders why he never gets a napkin with a phone number like Lukas or Forsyth

BakeryAU time~ I’ve been thinking of all things food related and for 2020, I want to go to all the local bakeries in my city and try out their goods. So I thought why not imagine a handsome blue-haired baker eh?

Python

·       Python owns a small deli where he makes the bread in-house while the meats, cheese, and other fillings are sourced locally.

·       Most of the sandwiches he makes are very simple but are very popular with the working crowd. They’re made fast, taste good, and are affordable

·       He makes really good loaf bread. Sourdough, whole-wheat, multigrain, and even a focaccia. No fancy croissants or braided bread from him, just good loaves you can eat alone or make sandwiches with

·       Python’s learning how to make bagels too. He doesn’t want to but he’s been getting a lot of requests and ignoring them could hurt business

·       He doesn’t like fancy spreads but he does have some in stock. Ask him nicely and he’ll give you some sandwich suggestions, just don’t expect anything fancy. He put a lot of effort into that bread he’d prefer his product to be the star

Forsyth

·       I do not headcanon Fors to be culinarily gifted but I’ll make an exception here. He’s got quite a knack for sweets. Custard filled bread, cream filled bread, pain chocolat, melon pan, bread with jam inside, Danish pastries, and the like

·       He makes brioche that’s to die for. He always makes too much so he ends up making bread pudding out of it but its also really good

·       Don’t get him started on what his favourite pastries are, he will talk your ear off

·       He has a seasonal menu. His doughnuts during the spring are quite the hit with his fall tarts coming in second

·       Forsyth plans on adding giant cookies to his menu soon

Lukas

·       I’d see him owning a fancier bakery but that’s because he really likes to experiment

·       During the fall he’ll have buns with Brie or Camembert stuffed in them

·       He’ll also have macarons with flavours based off the seasons. Mango or Raspberry ones during the summer, while spring will have rose or lavender and lemon ones. Winter will have dark chocolate and mint, chocolate orange, or spiced rum flavours. Lukas can get fancy with the flavours

·       The one thing that reigns supreme is definitely his cheesecake though. He bakes plain cheesecakes and makes a few compotes you can top the cheesecake with

Food Trucks! Is it weird I’m separating the Trio? I want each of my bois to shine through though especially the blue one. Back in fall, the city I live in had a food truck fair and it got me thinking again

Forsyth

·       I know I said I don’t see him as culinarily gifted but… it would be so unfair if I left him out right?

·       So according to the drama CD Fors doesn’t really like meat so I’d imagine him running a vegetarian food truck

·       He’ll take a more southeast Asian palate like pad thais, vegetable spring rolls or rice paper wraps

·       Forsyth’s food will be as lively and vibrant as his personality, I’m seeing fusion cuisine

·       His best seller would be his cauliflower nuggets that you can dip in a coconut cream based ranch sauce

·       Cilantro, he loves cooking with cilantro. His logo is cilantro.

Lukas

·       Crepes. Sweet crepes. Savoury crepes. Ice cream crepes. Crepes. Lukas sells crepes

·       Nutella crepes are always a favourite but he does have a fancy “deluxe” crepe menu that has a limited stock. From the deluxe menu he has a wild mushroom and goat cheese crepe

·       Lukas also sells a Very Chocolate crepe, that’s one of his best sellers too

·       For some reason I imagine his logo to be a hamster…

Python

·       His truck is a mobile bar

·       He serves alcoholic and non-alcoholic drinks

·       Python’s famous for his Michelada from his alcoholic menu but he also makes mock tails so good you won’t even miss the alcohol

·       He’s had enough experience to tell if you shouldn’t be drinking. He knows when you’re underage. If you insist he’ll either politely tell you to fuck off or serve you a mock tail instead

·       While he loves to drink himself, he won’t serve you anymore alcohol if he sees you’ve had one too many

·       Food truck doesn’t make for good flair-tending and Python’s too lazy for that anyways

·       How does “Boozed-up Boa” sound?