2012 Twins Game Recaps

Game 68 Recap: Sandwich

65 Comments

I did not watch or listen to the Twins at all last night. Here's a link to the official mlb.com story, which I'm guessing nobody will click on because who cares? Instead of recapping the game, let me recap the sandwich I made for dinner.

I'm traveling to Europe next week and I'm endeavoring to use up all my perishable food before I leave, so I basically emptied the fridge for this bad boy. I started with two slices of whole wheat bread. One one slice, I spread a thick layer of extra-garlicky hummus. On the other slice, an even thicker layer of 2% cottage cheese. After that, the ingredients as follows: diced red onion. Finely chopped green pepper. Shaved carrot. Sliced grape tomatoes. Cucumber slices? Of course. And a big heap of fresh spinach. Topped off with a pile of mesquite-smoked deli-sliced turkey breast. Then I drizzled it with Italian salad dressing, and doused it with Frank's hot sauce because #YOLO.

And, my friends, let me tell you... it was

okay. I dunno. I think I overdid it. My eyes were definitely bigger than my stomach.

Twins 1 - Pirates 9

 

65 thoughts on “Game 68 Recap: Sandwich”

  1. Did you get after it? Battle your tail off?

    Much better than last night's sh!t sandwich.

  2. I've never seen cottage cheese on a sandwich before, but I am intrigued by the idea. I'd never had a fried egg on a sandwich until a couple of years ago, and now it's one of my favorites.

    1. New Gal turned me on to the usefulness of cottage cheese as a condiment. It goes on pretty much all of my sandwiches and salads now.

        1. Quite.

          Now on a burger, I find that its not what you put on top so much as what's in the middle.

            1. I was thinking more like bacon, grueyere and cayenne with the whole thing glazed in maple syrup. (Lumberjack blucy at the Blue Door. Still is and always will be the greatest burger I've ever eaten.)

              Now, if we're talking burgers I'm making at home, there's no seasoning the mix. That's just silly. In order to do that, you have to handle the crap out of it and you'll end up with a dry piece of junk. All you gotta do is salt and pepper the top and bottom just before grilling it.

              1. I understand what you're saying, but once you get to a certain thickness of burger, if you don't season the mix it's just too much beef without enough seasoning.

                    1. I think I just misunderstood your initial meaning. (isn't that how 95% of arguments start?) I think on the geoburgerlitical landscape, we are closely aligned.

                    2. Most places that pride themselves on their burgers - grind in-house, etc. - make big fat patties that, if you don't season the meat thoroughly, taste like beef, but only kind of. The seasoning on the outside is inadequate to carry you all the way through, so I end up shaking salt on the my plate and mopping it up with the burger as I go.

                      It's sad.

                      Thinner patties are a solution (3/4 inch is plenty thick). Seasoning the mix is a solution (you can do it without over-mixing). There is a place nearby that grinds bacon into the burger meat - that is highly effective.

                    3. I bet my steak seasoning method would work great for freshly ground patties. I throw salt on the cut the day before and stick it in the fridge. It gets well seasoned all the way through. Grind the next day, cook to medium rare, enter burger bliss.

                    7. Ah ok, I've never actually eaten a meal at Pat's Tap. I have had the fried pickles and loved them. For awhile, I was eating at the Lowbrow about once every two weeks, but that sort of fizzled out for some reason. I still love the place.

                    9. I still haven't been to Pat's Tap. But I really want to go. I've heard they have skee ball.

                  2. le Sigh.

                    I abhor dainty little patties on the grill. They shrink down to slider size. I want a burger that is big enough that you can get a proper crust on the outside without cooking it to death on the inside, and that fills a proper bun when cooked.

                    1. But a 3/4" thick patty (ok, I can maybe go up to 1") accomplishes all those things. At least when I make them it does.

                    2. I try never to allow the Mrs. to make the patties, because they end up the size and general thickness of a half-dollar. Making patties is man's work.

                    3. That is a problem. If my wife does it, she ends up throwing the meat in a bowl first, mixing in a bunch of stuff and generally handling the crap out of it. Fine for meatloaf.

              2. I don't like a lot of stuff on my burger, and more cheese (and exotic cheese at that) isn't necessarily better. I've really enjoyed provelone lately. Cheese and ketchup... very lovely. Oh, and some bacon perhaps.

  3. Personally, I think where you went wrong was with the red onions. Raw onions are a foul blight upon the earth. Maybe if you had sauteed them, though that ruins the cold asthetic of the rest of the sandwhich.

          1. This.
            A nice, thick slice on a Braunschweiger or liverwurst sammich, with whole-grain mustard? Mmmm. Green onions? Candy! Chopped onions on chili or navy bean soup? Exxcellent!

          2. This could get tense, Strat was right, maybe politics are best in here.

            But seriously, why would I eat a nasty, annoyingly spicy raw onion when I can eat a delicious, buttery, sweet sauteed onion?

            2. why would I ever want to drink a spicy/fruity hefeweizen or light and playful Kölsch when I could drink a Russian Imperial Stout?

              1. Because the spiciness of a hefe/kolsch is pleasant and delicious, whereas the spiciness of raw onions is not. (But I do see what you are getting at and concede this point.)

        4. I assume you prefer Miracle Whip to real Mayo as well.
          So, how long have you hated America?

          2. Ugh. Talk about something that's disgusting. Mayo and Miracle Whip are both vile, vile substances.

            2. Are we talking about "Mayo" as in Helmann's here, or are we talking mayo as in whipped it up from egg yolk and oil? Because if its the former, I can understand. (although I am generally ok with store bought mayo, though I prefer other condiments on my sandwhiches.)

              1. Mayo as in "cake eaters" == gross.

                Mayo as in Helmann's/Best (as it is labeled west of the Rockies) is deliciousness.
                Homemade mayo is teh Awesome, particularly with a bit of smushed garlic.

                1. Mmmm. Next time I make some, though, I'm going to roast that garlic prior to smushing it. I think that would be incredible.

              2. I used to like mayo when I was young, I really did. But then one day I saw a commercial for a handheld mixer thing that showed how easy it was to make your own mayo from eggs and oil. That was when I first learned what mayo was made from, and something about that specific combination of ingredients made me just about retch in disgust. It's nothing to do with the taste, just something about the knowledge of "eggs + oil" that makes me want to throw up whenever I see mayonnaise.

            3. Amen brother. I can't stand mayo. I don't like white condiments in general. Mayo, MW, Tartar Sauce, Ranch dressing. Now gravy... that's okay.

          3. Raw onions are gross. You're gross. This WHOLE PLACE IS GROSS.

            But if I do have to eat them, super thin on a roast beef sandwich is not the WORST thing in the world.

    2. Mrs. S makes a lovely salad with butter lettuce (preferably), chopped red onion, sliced strawberries and sliced bananas, and a poppyseed dressing. Outstanding combination.

    3. I don't really like any type of onion. Red, green, white, sauteed, fresh, thick, thin - I just don't really like the taste at all.

      2. I'm kind of with you here, Mags. The taste of onions overpower everything for me. I can handle them cooked down in a sauce, or sometimes I can handle green onions. But yeah, onions on or in a burger will absolutely ruin it for me.

        1. Bermuda onions are a thing of timing. You can't toss them on your luncheon salad and then make your co-workers pay for it, but they do have their place - not sautéed - Greek or Cobb salad.

  4. I love that one of the most-commented game recaps of the season is about sandwich fixin's.

Comments are closed.