TIL my local grocery store can't be areas to stick ricotta cheese, but they have super fancy imported marscapone.

Areas = arsed*

Stick = stock*

This is why I don't chat from my phone.

@Jolenealaska This reminds me of the Texas senator who said "If English was good enough for Jesus, it's good enough for me!"

Headshaking...

@Jolenealaska is it me or has the chat font changed?

I feel pretty good about having my entries ready on Monday.

I think it's you...looks the same to me.

well that's weird

what sandwiches have you decided on?

Well...I thoought I had decided, now it looks like one of them might not be allowed...dammit.

One was going to be a Mock Chinese Pork Bun.

But I was counting on their teriaki sauce. Now I think isn't one of the qualifying products.

well that sucks balls

So, the big ones are a Greek Gyros kind of one with pork meatballs, a vegetarian Greek pita with chickpeas and a Mexican chicken torte on a bolillo roll (actually traditional).

I'll send an e-mail tonight to confirm the teriaki thing. That's a bummer, cause that was my best one.

well, buena suerte

I don't think I can come up with 2 well placed ingredients without counting the sauce.

why would it not be allowed?

It seems it should be, but all of the other are listed by type of product in the rules. The "Kona Coast" products aren't.

mezzetta.com/our-products/detail/sauces-marinades

makethatsandwich.com/enter-contest/rules.htm

well that's ridiculous

they are just going to get thousands of entries along the same Mediterranean theme

I had something so different. AND I just finished the pork!

@ElendilTheTall I can still enter the pork buns. I'll use garlic (I'll call it theirs), sweet wax peppers and their cilantro chimichurri. The Teriyaki will just be a bonus.

cool

And I'm looking through old winners. They're overdue for a Mexican, and my Mexican sandwich will be a good entry.

Plus, vegetarian is underrepresented. My veggie/chickpea pita could be a good call too.

that's because vegetarianism is sick and wrong

True 'nuff...but I have no ethics here. If it increases my chances of winning, I'll do it :)

Jolene's Puppy Po'Boy

I'm glad I pork bun figured out.

HEHEHE

Between the pork bun, the Mexican Torte and the Pork Meatball Pita thing, I'm feeling good.

I did pick up a variety pack of Italian meats (Capocollo, Proscuitto and Calabrese Salame) and some ciabatta, so I'll make something up with those too, but I'm not seeing great points for creativity there.

I've got pretty much their whole line of products. I mean I didn't buy their olive oil or garlic, that's just silly, but I have everything I think I might use.

you are thoroughly prepared then

and you will be thoroughly sick of pickled veg by the time you're done

I'm lucky in that way. I really do love their products :)

yeah yeah, save it for the acceptance speech ;)

Best damn commercial pickled peppers (from very mild to VERY HOT) I've ever had :)

No shit!

perhaps leave that out of the speech...

I need to come up with clever names.

My Sunday night, (your Monday morning), you'll be around, right?

Even better if I can chew your ear on my Saturday, I'd love to talk cute names and to look at / possibly edit the pictures.

I don't know how many entries they get, but I think I've got as good a chance as anyone. My ideas are solid, I can write up the recipes well, thanks to you my pictures will look pretty good (they redo them anyway for the website), and I'm GOOD at putting flavors together :).

go jojo

:)

gimme a j!

gimme an o!

double it!

what do you get!

JOJO!

$25,000 would sure feel good! :)

too right

you could finally pay for my ticket over there

Plus a trip to sunny California, just as Alaska is really sucky.

I could! ;) Mrs Tall might not find that amusing.

if you send her something from Tiffany's, she'll forgive anything!

Of course, if you don't mind flying coach, I could bring all 3 (oops, 4 by then) of you over!

deal!

I'd love it! It would have to be spring for you to get the most amazing photo ops.

Or autumn.

spring would be ideal for New the Tall I would think

Still easily portable!

Do you know all of the ingredients in Prosciutto? (this knock-off American brand anyway)

Take a look at this:

foodnetwork.com/recipes/marcela-valladolid/…

@Jolenealaska pork and salt?

And nothing else...

(The Torta Recipe) That's not too far off for what I have planned. I'm going to brush the halves of the roll with (ehem, Mezzetta) garlic and olive oil, and broil them with slices of sharp cheddar. (Should I consider an authentic Mexican cheese here, even though cheddar is better?)...

Once the cheese is melted, I'm going to add the sauces. One side will be their chipotle/roasted pepper spread (mixed with sour cream?), the other side will be their cilantro chimichurri (mixed with mayo?)...

I will heat the chicken up separately...with...black beans, or refried beans? And salsa.

Avocado slices smashed in the middle.

hmmm

Chicken will be boneless, skinless thighs, I think...

i would choose either mayo or sour cream, both together... not so good

Marinated in lime juice, chili powder and oil and garlic.

A little char.

I think I agree...which one??

Oh...it's getting lettuce and tomato too.

With the avocado.

hmmm

sour cream is more authentically mexican

mayo is tastier

Yep :)

you could experiment with a sour cream/mayo mix

ie mix the two together

or you could perhaps flavour the sour cream somehow

how about mixing the cilantro with the sour cream?

I can play with it after I have the picture taken and the recipe written. I don't have to have to have my mind completely made up until 1159pm Mon, ET. I'll try little bites every possible way :)

I know you don't love avocado, but, does that sound like a potential winner??

OOH black beans, or canned but doctored refried?

hmmm

Black beans would be prettier...

black beans in a salsa?

Oh yeah! I was (is actually) even considering corn.

common and authentic to mix those up.

yup, yup

Well doctored (or even homemade) refried would be really tasty. I could give instructions to homemade, and then say, "or substitute canned)

hmm

I think a little KISS would be good

(Keep It Simple, Stupid)

nah, too much

yep

just removing any ambiguity ;)

Got it! Broil the bread with the garlic oil, spread the refried beans and cover with cheese...

sounds good

broil that

then cold stuff on either side

are the two broils necessary?

hot chicken in the middle.

Yeah, I think so. To get some crunch.

hmmm

you're the chef

The broiler is already heated up, we're talking two minutes of effort. I'll try it both ways, I'll bring CN up for dinner.

But my gut says the bread needs to be toasted.

having said that, the beans and cheese will re-soggify the bread in any case...

but there is a difference between toasted and soggified and just plain soggy

@ElendilTheTall I don't think it's going to soggify much, but like I said, I'll test it out. Certainly I don't want the step if it doesn't make a better sandwich.

@Jolenealaska you are a paragon of sandwich virtue

I won't measure any volumetrically, I promise! (I answered that measuring cup question)

@Jolenealaska I'd expect nothing less

Cups for flour is a pet peeve.

Even if a recipe is written volumetrically, anymore, I just do the conversion. Screw that measuring cup crap.

cups for butter is a pet peeve

who the fuck has a big tub of soft butter they can scoop cups out of?

Oh God, that too. Or honey!

tablespoons of chopped onion

what the actual fuck

Heston Blumenthal gives measurements for liquids in g/kgs

eminently sensible idea

One of my go-to bread recipes calls for a heaping tablespoon of honey. It's only still go-to cause I have all the weights written down. How exactly does one "heap" honey??

well, you don't with that attitude

That's the third time you've used that one on me! (it's cute)

:)

it's the new 'that's what she said'

and that may be the first time I or my actions have ever been referred to as cute

I do believe I'm getting the vapuhs

Heehehe...vapahs...I may swoon! )

I declayah!

Pass me a mint julep.

Do you remember the other day when I mentioned that I was going to make the Frugal Gourmet's Chicken Velvet Corn Soup?

vaguely

I just now made it. Damn but that's good soup!

sweet

Do you know of The Frugal Gourmet?

no ma'am

He was on this side of "the pond" and probably a bit before your time. He was the first celebrity chef I watched regularly. I really, really liked him, and he sparked my love of international cooking and cuisine. I'll dig up links to his 3 excellent cookbooks in a minute. He was a pastor in a former life...

nobody's perfect

Suddenly, when he had to have been at least mid sixties, pushing seventy, some young men came out of the woodwork and accused him of sexual abuse many years prior.

I can't believe it, but he pled some kind of no-contest to the only charge had not gone beyond the statute of limitations (or something like that, he did something to save his skin, and that "something" made him seem more guilty. He died (natural causes, I think) soon after. Jeff Smith was his real name. He did an awesome cooking show.

This is a great cookbook:

amazon.com/Frugal-Gourmet-Our-Immigrant-Ancestors/dp/0688075908/…

amazon.com/Frugal-Gourmet-Cooks-Ancient-Cuisines/dp/0380712172/…

this one too.

That was his schtick on the show, he interviewed first generation immigrant chefs (with such respect), and then wrote the recipes with the help of the ones who taught it to him in the first place.

hmm

about £5 for a second hand copy of either

shipping across the pond

the immigrant ancestors one appeals to me

well, he's been very "out of the picture" for 20+ years. The cookbooks really are great. I kept them and used them often for 15-20 years.

I especially liked immigrant ancestors. Very authentic rrecipes...as I said...given to him by people who actually make the stuff.

suddenly very, very tired! CYA tomorrow!

cya hon

sleep well

Yes, sleep well!

@Jolenealaska That is most unfortunate. But great men often have great flaws. Or do you really not believe the accusations?

I just got some tonka flavoring. ohmygodohmygodohmygod...