Culinary question of biblical importance!

Psypher5 said:
I know, that's why I said that is how I prefer it, over a sammich, which is usually too much bread.
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But this thread is about bacon sandwiches....

Psypher5 said:
Bacon to bread ratio is important.
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If it's "too much bread", you need more butter to melt in and more juicy bacon!

tom_e said:
It is if you've cut the roll,bap or sub in half giving you 2 pieces of bread and we're going with the oed definition of sandwich.
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That says "pieces of bread", although most other sources say "slices", which is further supported by the classic Sandwich Loaf, designed with this very purpose in mind.

Furthermore, what idiot outside of McDonalds would completely separate a roll, bap, sub or French Loaf like that?
Cut into it and fill it, sure... The last one especially, since that what the Breakfast Box is all about... but completely in half?
That would mean you never eat a burger, but instead have a 'beef pattie sandwich', or some such moffie kak? No thankyew!!! :D
It's also mean a sausage sandwich and a hotdog were the exact same thing.... which they are NOT!!!

tom_e said:
On second thoughts this very much depends on if you class your bap,roll or sub as being bread
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It's called a bread roll for a reason.
Also, I don't really recall baps and subs when I was growing up. They're a bit of a new thing that appeared when Starschmucks did.

tom_e said:
or if bread only applies when it comes in loaf form. Mind. Blown.
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What kind of loaf?
Farm loaf, square loaf, plain loaf, French Loaf, sliced loaf?
 
Bacon is the core ingredient. Bread is just filler and can easily be dispensed with.

I'll offer an alternative. 4 slices of thick smoked bacon between two pieces of the awesome black pudding my local butcher does (which happens to be shaped like slices of bread rather than a sausage).

I'm going to be controversial and go for tomato ketchup instead of brown sauce though.

Some days I'm very happy not to be Jewish.
 
Smoked bacon - lots. It must be smoked. Unsmoked bacon os crap - fact :p
Lots of butter
White bread
Brown sauce only - tomato ketchup has no place in a bacon sandwich, also fact :p
 
It has to be 4, unless your feeling proper baller, then go for 8. Otherwise, the sandwich will be imbalanced with one end/side having more medallion than crispy tails. What kind of monster would do that?
 
There's a SeriousEats recipe to make 'vegan' bacon from king oyster mushrooms that actually sounds pretty tasty. No substitute for the real thing but I do want to try it sometime.
 
English dry cured bacon. Fry in a hot pan with no oil until the fat goes crispy.
Soft white freshly cut bloomer.
Butter.
Brown sauce.

Anything else is just silly.
 
It you want to make a bacon sandwich disappointing, just use margarine instead of butter.

I would much rather have no spread rather than margarine.
 
tom_e said:
It's no longer called marg it's now healthy vegetable based spreads, similar muck different name.

I'll keep my tasty healthy saturated animal produce thank you :D
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The health question on marg vs butter is undecided (most recent studies seem to lean toward butter, but it's not unanimous).

What's not undecided, though, is that butter tastes so very much better. Just don't understand why anyone without specific health issues would opt for marg.
 
I've come across various 'healthy vegetable based spreads' (AKA margarine) that have managed a passable impression of the taste of butter. Every single one has got the texture / mouthfeel horribly and irrectifiably wrong.

My in laws always have these vegetable based spread things (and Elmlea instead of cream). I have taken to putting cream cheese on my toast at breakfast while at theirs. If we go on holiday together I buy my own.

cheesyboy said:
The health question on marg vs butter is undecided (most recent studies seem to lean toward butter, but it's not unanimous).
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There's very little long-term data on newer vegetable fat based spreads. That makes them inconclusive (but I expect they will be fine health wise). I suspect that some of the epidemiological studies that lead to conclusions of dairy fat having a protective effect was actually because they were being compared with higher consumption of trans-fats for people that preferentially consumed margarine. My guess it is will be shown to be fairly neutral in the end (barring over-consumption and the complications that will bring)

What's certain is that what was called margarine, the vegetable trans-fat based stuff (now phased out in this country), was horrendously unhealthy. And my parents' generation suffered through the misconception that it was much healthier than butter. In fact, it was about as healthy for the heart as smoking is.

Edit: That reminds me, we're missing Marco Pierre White's recomendation: microwave the bacon, wipe up the fat from the plate with the bread and serve. http://www.telegraph.co.uk/news/cel...ect-bacon-sandwich-by-Marco-Pierre-White.html (he recommends 2.5 minutes for microwaving 4 rashers but I think he must have a more powerful microwave than me. When I tried it it needed longer for a suitable degree of crispiness. It was alright I suppose, but would have probably benefited from butter on the other slice of bread (and brown sauce or ketchup, to suit my mood).
 
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