manc-mag 1 Posted June 18, 2007 Share Posted June 18, 2007 The fish is strangely silent. Possibly gone catatonic with all the talk of food. Link to comment Share on other sites More sharing options...
Park Life 71 Posted June 18, 2007 Share Posted June 18, 2007 I have a special sandwich i make every now and again when i have the right type of Bagel. One of the M&S makes, cant remember what they call it. Per Bagel. 3 Rashers of the finest lean back bacon 3 large slices of Brie Toast Bagel, Grill Bacon and gently warm Brie. Place Brie in the bagel first, then bacon straight from grill into bagel. Leave for 30 seconds to encourage the right extent of cheese melting, then slice in half. Serve with a side of ketchup. Man-sandwich tbh. That pisses over Gemmill's attempt, for starters. Too much work for you surely, fatso?! Not as nice as mine btw, but then I don't expect you to appreciate my sandwich genius, what with you being a man that prefers a pre-packaged M&S effort. Resort to insults when you're losing the debate I notice. M&S do canny freshly made baguette sandwiches fyi. I've seen no debate from you. I asked you to put forward a sandwich to challenge mine, you said you buy yours pre-packed, thereby excluding yourself from further involvement in the thread on the grounds of peasantry. Well you've already been beaten by CG. I see no need to further humiliate you. Brie and bacon is too basic to even appear in this thread tbh. Students eat brie and bacon sandwiches every day from Dene's Deli. I like the sound of it, but only a fat man who eats pre-packaged sandwiches would think it's better than mine. Dene's deli doesnt use the finest Brie and Bacon though. Its all about the quality of the ingedients. When my french friend stayed with me in London i served that up for breakfast. He still talks about it. Chez developing his sandwich reputation by trusted word of mouth. Link to comment Share on other sites More sharing options...
David Kelly 1280 Posted June 18, 2007 Share Posted June 18, 2007 Grilled Chorizo, peppers, mushroom, onion and cheese (Brie works well) in ciabatta is pretty fantastic. A favourite of mine for work is gratted cheese (cheddar or red leicester), sliced mushrooms (raw) and sliced cucumber in french stick. ...are we drizzling herb oil on this? Aye, I think so. Tbh wor lass does the cooking. And yes Gem, mozzarella probably works better than brie but I love brie at anytime tbh. Clearly the shear genius of the cheese, mushroom and cucumber baguette is beyond you lot Link to comment Share on other sites More sharing options...
Renton 22401 Posted June 18, 2007 Share Posted June 18, 2007 The fish is strangely silent. Possibly gone catatonic with all the talk of food. Fish's sandwiches are to be admired. Allegedly. Link to comment Share on other sites More sharing options...
Gemmill 47065 Posted June 18, 2007 Author Share Posted June 18, 2007 The fish is strangely silent. Possibly gone catatonic with all the talk of food. Retired from sandwich-making with immediate effect having seen my opening post. Like when Clapton first heard Hendrix play and contemplated giving it all up. Link to comment Share on other sites More sharing options...
luckyluke 2 Posted June 18, 2007 Share Posted June 18, 2007 Not a fan of Brie, always found it rather tasteless tbh. Goats' cheese on the other hand... Link to comment Share on other sites More sharing options...
Renton 22401 Posted June 18, 2007 Share Posted June 18, 2007 The fish is strangely silent. Possibly gone catatonic with all the talk of food. Retired from sandwich-making with immediate effect having seen my opening post. Like when Clapton first heard Hendrix play and contemplated giving it all up. You're the only one who rates your sandwich though. The rest of us are just shrugging our shoulders about the sheer mediocrity of it. Link to comment Share on other sites More sharing options...
Lazarus 0 Posted June 18, 2007 Share Posted June 18, 2007 I should lock this thread tbh. Some of you aren't fit to butter my bread. Euphemism? Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted June 18, 2007 Share Posted June 18, 2007 I have a special sandwich i make every now and again when i have the right type of Bagel. One of the M&S makes, cant remember what they call it. Per Bagel. 3 Rashers of the finest lean back bacon 3 large slices of Brie Toast Bagel, Grill Bacon and gently warm Brie. Place Brie in the bagel first, then bacon straight from grill into bagel. Leave for 30 seconds to encourage the right extent of cheese melting, then slice in half. Serve with a side of ketchup. Man-sandwich tbh. That pisses over Gemmill's attempt, for starters. Too much work for you surely, fatso?! Not as nice as mine btw, but then I don't expect you to appreciate my sandwich genius, what with you being a man that prefers a pre-packaged M&S effort. Resort to insults when you're losing the debate I notice. M&S do canny freshly made baguette sandwiches fyi. I've seen no debate from you. I asked you to put forward a sandwich to challenge mine, you said you buy yours pre-packed, thereby excluding yourself from further involvement in the thread on the grounds of peasantry. Well you've already been beaten by CG. I see no need to further humiliate you. Brie and bacon is too basic to even appear in this thread tbh. Students eat brie and bacon sandwiches every day from Dene's Deli. I like the sound of it, but only a fat man who eats pre-packaged sandwiches would think it's better than mine. Dene's deli doesnt use the finest Brie and Bacon though. Its all about the quality of the ingedients. When my french friend stayed with me in London i served that up for breakfast. He still talks about it. I have no issues with the quality of your sandwich tbh. What I have issues with is Captain Ginsters telling me mine's shit! By the way, I always liked the sound of the brie and grape sandwich from Dene's Deli, but could never bring myself to get one cos it's what all the sloanes ate. The Brie has to be hot and melted. Normal Brie with fruit is a ponce's sandwich. I'm glad you avoided falling down that particular sandwich-based man-hole. You'd still be stuck there now legs dangling through, holding aloft your Parma Ham and mozzarella ciabbatta. Link to comment Share on other sites More sharing options...
Gemmill 47065 Posted June 18, 2007 Author Share Posted June 18, 2007 Watched that thing with Lovejoy on on Sunday morning and they had some bloke on who made the following "pate": Smoked, peppered mackerel, flaked into ricotta cheese and cream cheese, with fresh lemon juice squeezed in. This was all mixed together and spread on brioche. Looked canny nice. Link to comment Share on other sites More sharing options...
Gemmill 47065 Posted June 18, 2007 Author Share Posted June 18, 2007 The fish is strangely silent. Possibly gone catatonic with all the talk of food. Retired from sandwich-making with immediate effect having seen my opening post. Like when Clapton first heard Hendrix play and contemplated giving it all up. You're the only one who rates your sandwich though. The rest of us are just shrugging our shoulders about the sheer mediocrity of it. That's because you're more of a Co-Op pre-packaged Ploughman's man though. Link to comment Share on other sites More sharing options...
David Kelly 1280 Posted June 18, 2007 Share Posted June 18, 2007 Watched that thing with Lovejoy on on Sunday morning and they had some bloke on who made the following "pate": Smoked, peppered mackerel, flaked into ricotta cheese and cream cheese, with fresh lemon juice squeezed in. This was all mixed together and spread on brioche. Looked canny nice. The brioche is an error for any sandwich for my money. Far too sweet. Tbf your sanwich looks pretty good but the choice of mushrooms is clearly flawed. Link to comment Share on other sites More sharing options...
Renton 22401 Posted June 18, 2007 Share Posted June 18, 2007 Watched that thing with Lovejoy on on Sunday morning and they had some bloke on who made the following "pate": Smoked, peppered mackerel, flaked into ricotta cheese and cream cheese, with fresh lemon juice squeezed in. This was all mixed together and spread on brioche. Looked canny nice. Now that's vomit-inducingly bad. Link to comment Share on other sites More sharing options...
Gemmill 47065 Posted June 18, 2007 Author Share Posted June 18, 2007 Watched that thing with Lovejoy on on Sunday morning and they had some bloke on who made the following "pate": Smoked, peppered mackerel, flaked into ricotta cheese and cream cheese, with fresh lemon juice squeezed in. This was all mixed together and spread on brioche. Looked canny nice. The brioche is an error for any sandwich for my money. Far too sweet. Tbf your sanwich looks pretty good but the choice of mushrooms is clearly flawed. Wrong! The chestnut is a meaty mushroom which just bulked things up nicely. Link to comment Share on other sites More sharing options...
manc-mag 1 Posted June 18, 2007 Share Posted June 18, 2007 The Razzle Stack sandwich: Generous fillng of ham slices over a triple decker Kingsmill white. Link to comment Share on other sites More sharing options...
David Kelly 1280 Posted June 18, 2007 Share Posted June 18, 2007 Watched that thing with Lovejoy on on Sunday morning and they had some bloke on who made the following "pate": Smoked, peppered mackerel, flaked into ricotta cheese and cream cheese, with fresh lemon juice squeezed in. This was all mixed together and spread on brioche. Looked canny nice. The brioche is an error for any sandwich for my money. Far too sweet. Tbf your sanwich looks pretty good but the choice of mushrooms is clearly flawed. Wrong! The chestnut is a meaty mushroom which just bulked things up nicely. It's a womans choice for fucks sake man. A mans choice would have clearly been a portabello! Link to comment Share on other sites More sharing options...
Gemmill 47065 Posted June 18, 2007 Author Share Posted June 18, 2007 Watched that thing with Lovejoy on on Sunday morning and they had some bloke on who made the following "pate": Smoked, peppered mackerel, flaked into ricotta cheese and cream cheese, with fresh lemon juice squeezed in. This was all mixed together and spread on brioche. Looked canny nice. Now that's vomit-inducingly bad. Can't believe you've tried to paint yourself as some sort of gastro-boy when in actual fact anything vaguely tasty is considered an assault on your senses. Link to comment Share on other sites More sharing options...
Park Life 71 Posted June 18, 2007 Share Posted June 18, 2007 Parky's simple Greek chicken and balsamic onion ciabatta. Escape with doggy bag of Oven roasted Greek chicken from inlaws. Young hi/fast roasted chicken in rosemarry and thyme with lashings of lemon and lemon peel and garlic. White balsamic oozing onions. Fesh ciabatta from the deli. Oven heat ciabatta for 5 min Cut in half but not to the edges ie making a long pocket. Insert chicken and portion of onions to taste. Season as desired, not too much salt which masks the delicate herb infused chicken. Heat a pan with no oil till very hot and rub a clove of garlic on this intimidating surface. Flash the chicken filled ciabatta on this heat for 10 secs each side. Eat. Welcome to Paradise. Link to comment Share on other sites More sharing options...
Gemmill 47065 Posted June 18, 2007 Author Share Posted June 18, 2007 Watched that thing with Lovejoy on on Sunday morning and they had some bloke on who made the following "pate": Smoked, peppered mackerel, flaked into ricotta cheese and cream cheese, with fresh lemon juice squeezed in. This was all mixed together and spread on brioche. Looked canny nice. The brioche is an error for any sandwich for my money. Far too sweet. Tbf your sanwich looks pretty good but the choice of mushrooms is clearly flawed. Wrong! The chestnut is a meaty mushroom which just bulked things up nicely. It's a womans choice for fucks sake man. A mans choice would have clearly been a portabello! The Portobello is a pleb's mushroom. I wouldn't even have them in my house. Link to comment Share on other sites More sharing options...
Renton 22401 Posted June 18, 2007 Share Posted June 18, 2007 The Razzle Stack sandwich: Is that a euphemism? Link to comment Share on other sites More sharing options...
Gemmill 47065 Posted June 18, 2007 Author Share Posted June 18, 2007 That sounds class, Parky. Is your lass a German Greek then? I bet she's fucking filthy! Link to comment Share on other sites More sharing options...
manc-mag 1 Posted June 18, 2007 Share Posted June 18, 2007 The Razzle Stack sandwich: Is that a euphemism? For the first time ever, yes. Link to comment Share on other sites More sharing options...
David Kelly 1280 Posted June 18, 2007 Share Posted June 18, 2007 Watched that thing with Lovejoy on on Sunday morning and they had some bloke on who made the following "pate": Smoked, peppered mackerel, flaked into ricotta cheese and cream cheese, with fresh lemon juice squeezed in. This was all mixed together and spread on brioche. Looked canny nice. The brioche is an error for any sandwich for my money. Far too sweet. Tbf your sanwich looks pretty good but the choice of mushrooms is clearly flawed. Wrong! The chestnut is a meaty mushroom which just bulked things up nicely. It's a womans choice for fucks sake man. A mans choice would have clearly been a portabello! The Portobello is a pleb's mushroom. I wouldn't even have them in my house. That's because your clearly a fanny, the portabello is a mans mushroom. Link to comment Share on other sites More sharing options...
David Kelly 1280 Posted June 18, 2007 Share Posted June 18, 2007 Parky's simple Greek chicken and balsamic onion ciabatta. Escape with doggy bag of Oven roasted Greek chicken from inlaws. Young hi/fast roasted chicken in rosemarry and thyme with lashings of lemon and lemon peel and garlic. White balsamic oozing onions. Fesh ciabatta from the deli. Oven heat ciabatta for 5 min Cut in half but not to the edges ie making a long pocket. Insert chicken and portion of onions to taste. Season as desired, not too much salt which masks the delicate herb infused chicken. Heat a pan with no oil till very hot and rub a clove of garlic on this intimidating surface. Flash the chicken filled ciabatta on this heat for 10 secs each side. Eat. Welcome to Paradise. Sounds class. Link to comment Share on other sites More sharing options...
Renton 22401 Posted June 18, 2007 Share Posted June 18, 2007 Parky's simple Greek chicken and balsamic onion ciabatta. Escape with doggy bag of Oven roasted Greek chicken from inlaws. Young hi/fast roasted chicken in rosemarry and thyme with lashings of lemon and lemon peel and garlic. White balsamic oozing onions. Fesh ciabatta from the deli. Oven heat ciabatta for 5 min Cut in half but not to the edges ie making a long pocket. Insert chicken and portion of onions to taste. Season as desired, not too much salt which masks the delicate herb infused chicken. Heat a pan with no oil till very hot and rub a clove of garlic on this intimidating surface. Flash the chicken filled ciabatta on this heat for 10 secs each side. Eat. Welcome to Paradise. While that sounds top notch most of us would have difficulty sourcing the ingredients. Disqualified. Link to comment Share on other sites More sharing options...
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