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Old 07-11-2015, 03:45 PM   #21
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A regular hamburger bun. Too much bread is just that ...too much
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Old 07-11-2015, 03:46 PM   #22
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Quote:
Originally Posted by GotGarlic View Post
In a pulled pork sandwich, the texture and crunch come from the coleslaw served on top of the meat. I don't like sandwiches on baguettes; the filling usually squishes out of the side and falls on the plate.
Only if you are lucky. If you are wearing anything white, I know where it's going to fall.
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Old 07-11-2015, 04:33 PM   #23
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You have that right, taxy! The rule in our house is: whenever eating anything that can stain, wear a hand towel as a bib, or a full-bib apron. Otherwise, Mama ain't happy.
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Old 07-11-2015, 05:56 PM   #24
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Why did you choose to make your sandwich this way rather than just fillings and bread?
I could say why do you choose to make a conventional sandwich! Open sandwiches are attractive and it was easier to eat in this fashion with the ingredients mentioned i.e. would have been far too bulky (with the filling) to eat in in a closed sandwich format.
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Old 07-11-2015, 07:55 PM   #25
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Quote:
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That depends on the filling and also how you use the baguette.

Mini baguettes are good sliced horizontally to form an open sandwich...everything kept in place by a 'lid' of a romaine lettuce leaf.

I have just eaten an open baguette sandwich in this fashion which was easy to eat (holding the lettuce, no squishing out) and scrumptious! (I spread the horizontally sliced mini baguette with smoked salmon pate, topped with sliced boiled egg, roasted red pepper and tomato slices then the romaine lettuce leaf covering it all, which can be held like the top of a roll).
I thought sure we were talking about pulled pork sandwiches with slaw.

I like mine on a toasted bun and a romaine lettuce leaf on it is against the law.
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Old 07-11-2015, 08:11 PM   #26
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Quick question about coleslaw. IS it the type of thing that is better the next day after it has sat ? or is it better fresh ??

Your opinions ?

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Old 07-11-2015, 08:36 PM   #27
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Originally Posted by creative View Post
...Open sandwiches are attractive and it was easier to eat in this fashion with the ingredients mentioned i.e. would have been far too bulky (with the filling) to eat in in a closed sandwich format.

...and the fillings won't squish out the side and fall on the plate.
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Old 07-11-2015, 08:37 PM   #28
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Quote:
Originally Posted by creative View Post
I could say why do you choose to make a conventional sandwich!...

I could have answered.
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Old 07-11-2015, 08:42 PM   #29
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Originally Posted by larry_stewart View Post
Quick question about coleslaw. IS it the type of thing that is better the next day after it has sat ? or is it better fresh ??

Your opinions ?

larry
I think coleslaw benefits from having the ingredients spending quality time together. The cabbage tends to lose some of its stiffness/crunch and the whole thing collapses and loses a little volume.

It's easy enough to determine which way you like it. Make some and taste it. Taste again later that day and again the next day. Compare notes.
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Old 07-11-2015, 08:55 PM   #30
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Quote:
Originally Posted by creative View Post
I could say why do you choose to make a conventional sandwich! Open sandwiches are attractive and it was easier to eat in this fashion with the ingredients mentioned i.e. would have been far too bulky (with the filling) to eat in in a closed sandwich format.
With a romaine lettuce leaf hiding everything?
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