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06-05-2016, 1:07pm | #1 | |||||||
Vette Barn Crew
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Forget your BLT, just give me a T sandwich
It's a Southern thang ...
Forget your BLT, just give me a T sandwich Quote:
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06-05-2016, 1:12pm | #2 | ||||||
Barn Stall Owner #6969
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Mater sammich: White bread, sliced homegrown mater, salt, pepper, 1/4 inch of Duke's mayo on both slices of bread, and slice of American cheese. It doesn't get any better than that. And for you poor suckers that aren't in the south, and can't get Duke's, you are missing out! Oh, for added zing, a big ole slice of Vidalia onion!
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06-05-2016, 1:18pm | #3 | ||||||
C4 Mod
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You know what makes a tomato sammich better?
Bacon. |
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06-05-2016, 1:47pm | #4 | ||||||
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Home garden grown maters on white toast (dark), salt, pepper, mayo........all day long.
Spent a lot of time on SSI while training at FLETC, my favorite eating establishment, the Crab Trap on Ocean Blvd, just up from Saint Simon's Village. Their seafood type soups, chowder.........to die for.........Used to go by Davis Love III's house all the time, what a setup.
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06-05-2016, 2:34pm | #5 | ||||||
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Dukes. Only dukes.
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06-05-2016, 2:44pm | #6 | ||||||
Dorkapottamus
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I picked up a few huge tomatoes at the Farmer's Market Tuesday, and I've been eating mater sammiches all weekend. White bread, Duke's mayo, and 2 thick slices of maters. I have two per sitting with baked Lay's BBQ chips and a Coke. Dayum! They're good!
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06-05-2016, 2:49pm | #7 | |||||||
Barn Stall Owner #6969
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Quote:
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06-05-2016, 3:05pm | #8 | |||||||
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Quote:
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06-05-2016, 3:29pm | #9 | ||||||
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I will miss my tomato garden this summer. There 's nothing like the ones you grow. There is a produce stand not for from here that comes a darn close second, though. Also the ones at the Mexican market in town are pretty good, and half the price of the Supermarket, too.
Even when we grew our own, I used to go get large quantities at the produce stand when we canned tomato juice/V8 juice/Bloody Mary mix. |
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06-05-2016, 3:46pm | #10 | ||||||
Mistress.Gem
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Oh yeah. Love me a good tomato sammich.
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06-05-2016, 5:13pm | #11 | ||||||
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06-05-2016, 5:59pm | #12 | ||||||
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Ingredients...
Nothin' fancy... |
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06-05-2016, 6:46pm | #13 | ||||||
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06-05-2016, 8:16pm | #14 | ||||||
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06-05-2016, 8:33pm | #15 | ||||||
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Toast, tomatoes, mayo, S&P. Every day when I came home from school- unless our avocado tree was on. Then it was the same thing- toast, avocado, seasoning salt, mayo.
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06-06-2016, 6:25am | #16 | ||||||
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06-06-2016, 8:52am | #17 | ||||||
Administrator
Barn Stall Owner #14 Barn Raising II,III Chef NCM Supporter '11,'12,'13,'14,'15,'16,'17,'20 Bantayan Kids '13,'14,'15,'17 Ukranian Famers are the modern day Chuck Norris
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06-06-2016, 9:00am | #18 | ||||||
Goldilocks
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A sandwich. Made from a tomato.
You people are a s t r a n g e bunch. |
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06-06-2016, 9:51am | #19 | ||||||
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06-06-2016, 11:09am | #20 | ||||||
2016 Election Expert
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I only use Saptalich heirloom tomatoes grown in a very specific region of Arkansas that doesn't have any outside access other than pack mule. No more than a few dozen of these tomatoes make it to the outside, and only then can they obtained by engaging in a vicious bidding war attended by the likes of Elon Musk, Mark Cuban, or Bill Gates. Sometimes all three. Typically I'll start the bidding at around $50,000 per ounce, and see where it goes from there.
Once I've acquired several pounds of these tomatoes, only the finest artisanal bread will suffice. For that I hire a baker, flown in from France, for this critical duty. Sometimes this requires buying rather expensive equipment for his use, such as the French brick oven imported from Calais he demanded last season. Although his fee is extraordinary, he does come with his own sourdough starter and sea salt. This helps even out the expenses somewhat. Then we have the matter of the pepper. Not just any will do. For my Saptalich roasted garlic aioli artisanal sourdough sandwiches, only the best Indian peppercorns from the temperate altitudes found in the foothills if the Himalaya mountains will do. These are carefully crushed using a diamond anvil device I had special made by a scientific instrument manufacturer. And then we come to the final ingredient, roasted garlic aioli. This is a very time intensive process involving no less than 37 separate steps, and ingredients sourced from far and wide. The olive oil alone costs over $7000 per ounce. The roasted garlic takes days to prepare, as only a careful roasting only accomplished by an autoclave resting over 2000 meters below sea level will get the maximum out of those lovely cloves. I use the food processor only once for this and this alone, destroying it afterwards. Sometimes, if I'm in a hurry, I'll just use Hellmans or Miracle Whip though. It depends on whether I can contract out the deep sea habitat that week. |
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