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BLT - IMHO, the best sandwich ever "invented" . . . only hold the "L" for me, lettuce just takes up space that ought to be occupied by BACON. Only 4 slices of bacon is an insult to bacon grin.


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Originally Posted by TERRY8mm
English Toasting bread, 'mater, Romaine and French's mustard.


Yes Sir, mustard is for BLTs.


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Originally Posted by jmillo
Lightly toasted white bread, thick cut bacon, slabs of fresh tomato, crip romaine and sliced avocado with a little hellmans

Don't know where you got that idea, but that is nearly identical to a sammich I got from an eatery on the streets of Victoria, BC, long time ago. The bread was toasted whole wheat, the avocado was not sliced but mashed in the skin, and then scooped out and spread on the sammich. Been makin 'em ever since.

P.S. Mustard on a BLT is unthinkable.


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Had two more BLT's last night.

Bacon, Lettuce, Roma tomatoes, mayo AND mustard, on 7 grain bread.

YUM YUM!! Best ever!

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Originally Posted by vbshootinrange
Had two more BLT's last night.

Bacon, Lettuce, Roma tomatoes, mayo AND mustard, on 7 grain bread.

YUM YUM!! Best ever!

Virgil B.


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I like a BLT best, if I can use some thick slices of my Olive Oil White Bread, and Duke's Mayo.


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Just had a BLT this noon. Actually found some bacon thick enough to be worthy of the name. (Are there actually people who want that thin crap that is the standard in stores?) My tomatoes are finally ripening. I have some variety of antique that is yellow and gets progressively red from the bottom up. I got the plants from a friend and don't remember what they are, but they are delicious.


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I read this thread this morning, and was thinking about a BLT for supper all day -- and I just had it!

Toasted sourdough bread, crisp bacon, tomato, lettuce and a thick layer of nice spicy guacamole!

The guacamole was suggested here on the 'Fire, and I like it - give it a try if you have not done so.

Unfortunately, I cannot get my favorite maple-cured bacon here in Sweden.

Anybody willing to swap some nice Swedish potato bologna for some North American maple-cured bacon? wink

John


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I know of someone who would love to do that, if shipping weren't so ridiculous. If you could make it to the states, I know that he'd be happy to supply you with some. smile


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Here's one of the aforementioned tomatoes. Anyone with an ID?

[Linked Image]


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That looks like a Scrumptiousious scanum lycopersicum to me John.
I could give you a better answer if you dropped of a peck for me to sample. All in the interest of science, of course.


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Originally Posted by 5sdad
Here's one of the aforementioned tomatoes. Anyone with an ID?

[Linked Image]


Looks like "Big Tiger" Heirloom maters

Last edited by calikooknic; 09/08/13.


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Originally Posted by 5sdad
I know of someone who would love to do that, if shipping weren't so ridiculous. If you could make it to the states, I know that he'd be happy to supply you with some. smile

Too true -- and am pretty sure that customs would seize any meat products going in either direction as a risk for various diseases. frown

Oh well, I'll just have to get my maple-cured bacon fix when I visit Canada or the USA!

John

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Originally Posted by jpb
Too true -- and am pretty sure that customs would seize any meat products going in either direction as a risk for various diseases. frown John


Sadly you are right. I would give my left nut, and maybe half of my right for a jar of Beefy Bovril right now! That beefy goodness on toast in the morning is the best! Damn you mad cow disease!

Mike


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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It looks similar to a Mr Stripey.

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