I read this and dashed to the kitchen to make myself a midnight snack.
It was actually remarkably good. Had much of the crunch of a fish finger sandwich (an old favourite of mine).
It got to be a trifle dull towards the end but I think that could be down to my attempt to be moderately frugal with butter (a small concession to the fact that I'd already had a dinner this evening).
I'm not sure it is quite on par with a crisp sandwich (I just checked Wikipedia to remind myself that the majority of HN readers probably know them as 'potato chips sandwiches').
It's fake mayonnaise essentially. From Wikipedia:
"Current primary ingredients are water, soybean oil, vinegar, sugar, modified corn starch, eggs. Ingredients making up less than 2% of product include salt, mustard flour, paprika, spice, natural flavor, potassium sorbate, enzyme modified egg yolk, and dried garlic."
That sounds vaguely like what I know as "light mayonnaise", essentially mayo cut with more oil & water and some emulsifiers, and less egg. Is it a matter of degree, e.g. some proportion is "light mayo" and another proportion is "salad cream" or "miracle whip"?
Yeah, it is, essentially. But then, if you call a slice of toast between two slices of "bread" a sandwich, I can imagine how you would think that mayonnaise is something that should be put on a salad. ;)
Local view: The sort of bread I've seen people abroad use for toast sandwich, is essentially what we call "toast" in Germany too.
Specifically, "toast", in Germany, refers to mostly pre-cut, soft bread with a squarish cross section so bland in taste and so deprived of nutrient content that only toasting will turn it into "food". Nutrient content is just as absent, after toasting, but at least the burned parts help digestion. :]
So here, a toast sandwich is a slice of (toasted) bread between two untoasted slices of the same bread, more or less.
I've never seen any native eat sth. like this, in Germany.
On the other hand, we do have gustatorially misguided contemporaries here, too, that do think that mayonnaise-derived stuff belongs on a salad.
Just yesterday I had a fish finger and salad cream sandwich for lunch, followed by a crisp sandwich for dinner. These tasty snacks - along with Pot Noodle sandwiches - fuelled me through university many moons ago, and are delicious enough that I'm still making them now that I'm married with two children.
I must admit that I'm not totally sold on the plain recipe for a toast sandwich, though I could see it being tasty with a bit of garlic butter rather than just plain butter.
May I urge you with some force, to upgrade from Pot Noodles to a superior brand of instant noodles? There are many blogs devoted to reviewing the many variants of this versatile form of nourishment. e.g.: http://www.theramenrater.com/tag/ramen-review/
My current personal favourites are the Indomie 'Hot and Spicy' or 'Spicy Beef Rendang' or the Mama 'Pork Tom Yum'. I also hear good things about Sapporo Ichiban if you prefer something with a little less heat.
First thing I thought of: add salad cream (either as dip or spread on one or both layers), and a light dusting of white pepper or cayenne pepper, to make the perfect after-beer culinary delight. Must try tonight instead of oven chip butty + ketchup.
I was SURE this would be about some new Android operating system.
Times must be pretty hard for the HN community, given the level of interest in this post.
Or is this a manifestation of engineers' need to optimise, maximum calories for minimum cost? Reading the article and comments, it seems unreasonably palatable...
A memory from my childhood: Toast with butter and sugar sprinkled on top. For dessert...
"Mouthfeel is the great attraction of the toast sandwich. Given the diversity of textures and flavours of all kinds of bread, many variations can be easily devised and tested in order to enrich the experience of the consumer."
In other words, it's a sandwich made out of bread- that is, a "hack" of the sandwich. Totally at home on HN :)
That sure is fancy, I just mix some ground cinnamon with some sugar and put it back in the cinnamon shaker. And yes it goes remarkably well on buttered toast, also diced apples and pancakes.
That looks similar to a house favorite, "Marlboro Man"-inspired sandwich, which is much quicker to make:
1. Sauté mushrooms, red pepper, onions, garlic and butter, reserve.
2. Cut meat into thin slices, brown and season with salt, pepper,
worcestershire and a little soy sauce.
3. Put the vegetables back, add a dash of whisky, flambé.
4. Cut french bread / baguette open, stuff with meat and slices of
a strong cheese like emmental or edam.
Sounds yummy, I'll probably do it before a shooter's (which is on my list of food to prepare someday). But qualifying edam and emmental as strong cheese sounds really weird from an European viewpoint
Indeed. It's possible to get decent Emmentaler, but most of the prepackaged Emmentaler is really the European equivalent of American sliced "cheese food".
Looks like a nice recipe, but not a contender in this context. Needs more steak, bacon, and lead weights. I know of a food truck that sells a pork belly bánh mì that might be worth a look, if only it didn't leave out the pâté.
...good question. Since it suggests waiting 4 hours for the sandwich to press flat, maybe you could eat one of the steaks in the meantime as a snack? Just an idea.
Wikipedia (and other anthropological databases) standards for citation and notoriety means that it underrepresents the culture of the poorer classes, which is maintained through oral history and not published documents.
It's kind of interesting how HN admins removed a string of posts yesterday relating to the Node.js sexism issue without any explanation, and yet this remains. It's also a bit sad that a post like this gets way more attention than 95% of the "Show HN"s.
I would like to officially apologize for offending the android and cyborg populations, by bringing too much attention to the food desires of the meatbag population.
One of the linked references also supplies these tasty ideas:
The toast sandwich isn't the only recipe in Mrs Beeton's compendium to use cold toast as the basis for a meal. She recommended toast soup - 1lb (0.45kg) of bread crusts boiled in 2oz (0.05kg) of butter and a quart (1.1 litres) of "common stock". Or for a refreshing drink, what about "toast-and-water"? Made with, you guessed it, a slice of stale loaf toasted, then soaked in a quart (1.1 litres) of boiling water until cold.
One of my favorite drinks, Korean in origin, is scorched rice water. When you cook rice in a stone pot (e.g. the same pot that is part of dolsot (inside stone) bibimbap), the bottom layer gets deliciously scorched and you get tasty water if you add boiling water, or you can cook it again to make a little porridge.
There's even little candies made out of that stuff, and I can only imagine toast and water is pretty much along the same lines.
This reminds me of my dad teaching me how to make a "poor man's burger" when you don't have any beef. Basically you just toast the bun and then throw on all the condiments.
It's surprising how close it tastes without any actual burger.
Now I'm thinking instead of toasting the bun, I should leave it cold and put toast inside as the "beef".
Cool. Speaking of sandwiches, have any of y'all been to the local deli recently? The variety of meats available these days is astounding, and their prices are very low. A lot cheaper than going to Subway or your corner store, if you've got the time to make you meal at home (and it doesn't take much).
You don't even need to make it at home. I used to just but all my stuff on my way into work on Monday and store it in my office. Most of the stuff we put in sandwiches (bread, butter, cheese, cured meats, pickles, condiments) will last a week or more in an air-conditioned office. Just store it in an air-tight container and give it the smell test before you eat it.
By air? Surely what we need is a hyperloop for sandwiches?
The toast sandwiches can be prepared anywhere in the world, then sent under the ocean in little magnetically accelerated capsules. Because the capsules are travelling in a vaccume, your sandwich would arrive still warm.
I'm a fan of the peanut butter and sour kraut, myself, it's much more nutritious. Throw some sardines in there if you're trying to stock up on good omegas.
Funny that you should link to this as a friend of mine on the weekend decided he'd invented something similar. Essentially a sandwich (or open sandwich) but with a lettuce leaf as the top slice of bread.
We all eat. We're also curious about oddities, especially when they somehow warrant a Wikipedia page of their own. Add to that the anticipation of assuming this couldn't surely be a sandwich with toast in it but might be a new gadget or programming language or Android release.
There is an interesting study from Great Britain on "healing" Typ-II-Diabetes. Maybe that might give you some hints.
I was looking for some information, as my Dad is an overweight longtime Typ-II Diabetic, who lost more then 10kilos during the last year and now can live without injections, only with the pills, he used to take some 10 to 15 years ago.
For years I've had just butter or margarine on toast when I would occasionally (certainly not frequently) feel like it. I know of many people who would consider this an uncommon, but quite normal thing to do as well.
Maybe it's an Australian thing? Possibly passed down from British heritage? I'm not sure.
"Plain" toast is actually a good choice when you're sick and attempting to eat again. It always feels "safe".
So a too-long article (with a corresponding thread that is way too pedantic for the topic of bread and butter) makes it to the front page of HackerNews but solid articles on entrepreneurship and technology get missed by lack of votes? I'm in awe.
Indeed. My mother always told us that we should be thankful for all the beans and lentils we had when money was tight because when she was going to school, the really poor kids had Crisco sandwiches for lunch.
(And her mother spent time in a Siberian labor camp as a youth, so we'll all be eating supper at the table like a family, and not like a refugee, thank you very much.)
It was actually remarkably good. Had much of the crunch of a fish finger sandwich (an old favourite of mine).
It got to be a trifle dull towards the end but I think that could be down to my attempt to be moderately frugal with butter (a small concession to the fact that I'd already had a dinner this evening).
I'm not sure it is quite on par with a crisp sandwich (I just checked Wikipedia to remind myself that the majority of HN readers probably know them as 'potato chips sandwiches').
With salad cream of course.