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Post by epaul on Jul 26, 2023 19:17:41 GMT -5
The earliness and bounty of this year's tomato crop, and the easy abundance of BLTs it has allowed, has led me to a contemplation that only abundance can bring... and I have now come to realize that the heart of the epicurean delight created by a BLT sandwich is based upon the unique confluence of flavors the combination of bacon, lettuce, and tomato produces when placed upon bread that has been adroitly adorned with mayo.
I was never this reflective when young, I just ate. Now I eat with deep thought. And a gastric vista awaits.
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BLTs
Jul 26, 2023 19:23:39 GMT -5
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Post by paleo on Jul 26, 2023 19:23:39 GMT -5
The earliness and bounty of this year's tomato crop, and the easy abundance of BLTs it has allowed, has led me to a contemplation that only abundance can bring... and I have now come to realize that the heart of the epicurean delight created by a BLT sandwich is based upon the unique confluence of flavors the combination of bacon, lettuce, and tomato produces when placed upon bread that has been adroitly adorned with mayo. I was never this reflective when young, I just ate. Now I eat with deep thought. And a gastric vista awaits. I've been indulging in BLTs the last week. I use pepper bacon, which I think makes them extra good. They go really good with fresh sweet corn. Haven't tried the jalapeno bacon yet.
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BLTs
Jul 26, 2023 19:51:42 GMT -5
paleo likes this
Post by John B on Jul 26, 2023 19:51:42 GMT -5
BLTs were for dinner last night. Yum.
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BLTs
Jul 26, 2023 20:51:47 GMT -5
Post by Village Idiot on Jul 26, 2023 20:51:47 GMT -5
Sweet corn is just showing up today locally. It's a really dry year, I hope the season will last a few weeks like usual.
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BLTs
Jul 26, 2023 21:45:21 GMT -5
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Post by paleo on Jul 26, 2023 21:45:21 GMT -5
Sweet corn is just showing up today locally. It's a really dry year, I hope the season will last a few weeks like usual. [b I bought some sweetcorn this morning in Vinton, fresh picked, really nice big ears. $1.00 for 3 ears. It was so good!
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Post by RickW on Jul 26, 2023 22:26:50 GMT -5
I’m saddened to see how many folks add L to their BTs. I was raised proper — Toast, bacon, tomato, mayo. Then one day, the heresy erupted, and ‘BLT’ became engrained in the public mind.
I’m pretty sure Trump is responsible. I mean, he’s old enough. We need an inquiry.
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Dub
Administrator
I'm gettin' so the past is the only thing I can remember.
Posts: 19,903
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BLTs
Jul 26, 2023 22:31:23 GMT -5
John B likes this
Post by Dub on Jul 26, 2023 22:31:23 GMT -5
The earliness and bounty of this year's tomato crop, and the easy abundance of BLTs it has allowed, has led me to a contemplation that only abundance can bring... and I have now come to realize that the heart of the epicurean delight created by a BLT sandwich is based upon the unique confluence of flavors the combination of bacon, lettuce, and tomato produces when placed upon [toasted] bread that has been adroitly adorned with mayo. I was never this reflective when young, I just ate. Now I eat with deep thought. And a gastric vista awaits. Fixed it for you.
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BLTs
Jul 26, 2023 23:11:35 GMT -5
t-bob likes this
Post by david on Jul 26, 2023 23:11:35 GMT -5
I am envious. I had a late start with my tomatoes this year, and progress has been interrupted by the above 80F-degree days (tomatoes like 60F to 70F temp days). Anyway, I need to go to the damn farmer's market this weekend to get tomatoes and fulfill my BLT dreams.
As to lettuce, I enjoy crisp iceberg lettuce on a BLT, but can certainly overlook its absence as long as the tomatoes are flavorful, the bread fresh, the bacon nearly crisp, and the mayonnaise a regular mix by "Helmans," aka "Best Foods" mayonnaise (none of that olive oil or low fat mayo stuff!).
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BLTs
Jul 27, 2023 5:36:53 GMT -5
Post by drlj on Jul 27, 2023 5:36:53 GMT -5
I use thick, applewood smoked bacon. The best part is the sliced, homegrown tomato but I do enjoy a nice crispy leaf of lettuce slipped in there, too. And, of course, mayo. The BLT is the Official State Sandwich at my house-state of bliss, that is!
They are quite good for breakfast, too.
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Post by howard lee on Jul 27, 2023 6:26:03 GMT -5
For a second, I thought that stood for Bisexual, Lesbian, Transgender. Didn't know what to expect before I opened this thread.
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Post by billhammond on Jul 27, 2023 7:09:44 GMT -5
For a second, I thought that stood for Bisexual, Lesbian, Transgender. Didn't know what to expect before I opened this thread. I've mentioned it here before, but the now-closed Riverside Cafe in Minneapolis added a swipe of guacamole to their BLT, and listed it on the menu as LGBT.
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BLTs
Jul 27, 2023 10:59:43 GMT -5
Post by howard lee on Jul 27, 2023 10:59:43 GMT -5
For a second, I thought that stood for Bisexual, Lesbian, Transgender. Didn't know what to expect before I opened this thread. I've mentioned it here before, but the now-closed Riverside Cafe in Minneapolis added a swipe of guacamole to their BLT, and listed it on the menu as LGBT.
That shows moxie! I like it.
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BLTs
Jul 27, 2023 11:00:16 GMT -5
Post by Rob Hanesworth on Jul 27, 2023 11:00:16 GMT -5
I don't eat tomatoes in their unprocessed form so I miss out on this delicacy. My loss, but at least I have the breaded tenderloin.
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BLTs
Jul 27, 2023 11:15:07 GMT -5
Post by Cosmic Wonder on Jul 27, 2023 11:15:07 GMT -5
Like David, our tomatoes are late, but they are slowly coming. We like avo on our BLTs. Home grown tomatoes and bacon. It doesn’t get much better than that.
Mike
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BLTs
Jul 27, 2023 15:16:57 GMT -5
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Post by TKennedy on Jul 27, 2023 15:16:57 GMT -5
Our tomatoes look great but are not ripe yet. Some of the cherry ones are.
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BLTs
Jul 27, 2023 16:40:06 GMT -5
david likes this
Post by t-bob on Jul 27, 2023 16:40:06 GMT -5
bacon tomato lettuce mayonnaise three slices in 2020 Puerto Vallarta I bought the store, prepared, ate the double layers. There’s another BLT plus G
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BLTs
Jul 27, 2023 18:04:03 GMT -5
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Post by millring on Jul 27, 2023 18:04:03 GMT -5
Don't underestimate the pleasure of a bacon and cucumber sandwich.
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Post by Village Idiot on Jul 27, 2023 18:42:50 GMT -5
What I use is a simple process that takes some patience because it takes a few days. Pork belly. I started with this on Tuesday. Scored the top skin layer in a criss-cross pattern, added a rub of Cajun seasoning, wrapped it tight in saran wrap and put it in the refrigerator overnight. Yesterday, I put it in the oven, for 450 degrees for 30 minutes then for an hour at 275. Then, after cooling, wrapped it in saran wrap for the night again. Today I got out the 1970s meat slicer and cut it into thin strips. Tomorrow I pan fry some strips to make really good blts. After that, I use the rest for other stuff. a great stir fry is diced up pork belly, a bag of shredded cabbage and ramen noodles.
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