@WilhelmScreamer@Collin1000 Considering the history generally points to the original sandwich being named a 'hog' then 'hoggie' which in turn became 'hoagie', the rest of the country can kiss our Philly asses. You can thank shitty chains like Subway for fucking it up for everyone else...
@cinoclav I used to not care much, but you won me over. Etymology and that last sentence FTW.
BTW, if you're ever in Missoula, check these guys out: Hoagieville You must try the Original and the Hoagie Cheese Fries (it's that crazy Hoagieville seasoning), but much of the rest of the menus is great too.
Now, if we don't misunderstand the question, just how do you get peanut butter on both pieces of bread? Wouldn't you get peanut butter in your jar of jelly?
@vdeogmer Do you spread the PB and/or J with the bread itself? Otherwise, this is a problem regardless: either you use two knives, or you cross-contaminate either the PB or the J. Such are the trials and tribulations of the PB&J.
@Collin1000 I have never made a PB&J this way in my life. I prefer to err on the side of getting peanut butter in the jelly, since the jelly lives in the refrigerator, as opposed to accidentally getting jelly in the peanut butter, which lives in the pantry, at room temp, which bacteria love!
PB&J: I can't imagine PBing both sides. That sounds very difficult. A wise coworker, however, taught me you must PB the entire surface of the PB piece of bread. This forms a barrier, and balances out the resulting sogginess from the J. Said coworker taught me another important lesson: PB&J sandwiches are not terribly filling. Always make double-deckers. I, myself, am a PB&H(oney) creature, and my tip is to refrigerate said 'wiches so that the H crystallizes a bit.
Griled Cheese: This question is ridiculous, because the best way to get your cheese to melt is to use shredded in lieu of sliced. Since the question is so obviously absurd, we can only read into it one way, the only real debate in Griledcheesedom: butter the bread, or butter the pan? I'm a pan butterer, mainly because I keep my butter in the fridge. I don't do this because I have a problem using butter but because I have no counter space. A dive bar I used to go to in Silver Spring, MD (which recently caught on fire, but seems to be doing a-ok in its temporary location) once reported that the only way to solve that debate was to butter both, which they did. Fucking great griled cheeses, they were.
Footlongs: Go to Subway, and call them 12-inches. Call the 6-inch subs half-footlongs. Subway, and the sandwich artists they hire, do not like this. At the Subway that I (do not really) frequent, responses are confused at best, and outright angry at worst. But, I don't really mind upsetting them, as none of the Subways near my office honor any promotions whatsoever. No five-dollar 12-inches for me.
@thismyusername There was a time when I was eating a number of Subway 12-inches, and having read the ire over proclaimed vs. real length (as well as not wanting to do my job), I decided to take my own measurements. I think the discrepancies are largely due to bread just rising better or worse. Some of my 12-inches were 11 inches, some of my 12-inches were 13 inches. Those… those were good days.
@gertiestn Only if it's spread upon a piece of bread and then placed atop another piece of bread with peanut (or a substitute nut) butter spread upon it.
@brhfl For a Grilled Cheese, I have a different way of doing things. Buttering the bread or the pan is a non-factor. You get about the same result either way. However, the cheese should be laid directly in the pan. Once it begins to bubble, lay the piece of grilled toast on top of it and gently press down. Then immediately remove the toast. You now have perfect melted cheese on your perfectly cooked toast. Repeat and put them together for a double-cheese grilled cheese sandwich. They're fucking delicious.
This also allows for the option of adding mayo, lettuce and tomato without cooking them.
@katylava@brhfl for PB&H you MUST mix the PB with the H in a bowl prior to spreading. No more soggy bread if you don't consume immediately and the creamy consistency is amazing.
Hahahah...job not well done Irk. I've tried to mehsinterpret my own name for others before so no points for originality. The best part is I asked this on the first day the thread opened...aka back in 2003...or whenever Irk have birth to meh. I see you guys trying to drag me back in....just may happen....im still dropping PB to one side of both slices of bread
@escowhat I'm with you that there should be peanut butter on both pieces of bread FWIW. It also makes them more filling so @brhfl might like it. I also agree with @brhfl that spreading evenly over the entire slice of bread is best and doing it on both sides completely protects the bread from getting soggy from the jelly.
@mehdaf I'll give the PB&J&PB a try, just seems like a tricky spread to me. Jelly's enough of a pain on bread, which it at least sort of kind of wants to stick to.
Peanut butter first, then wipe the knife with a paper towel, then jelly, then wash the knife, put it back in the drawer, and hope nobody notices you made the sandwich at 2AM.
One slice of cheese, but light butter, so you don't rip the bread. Butter both on the outside of the bread and on the inside as well, because you can't have too much Dairy Goodness.
Footlong? Sub? Hoagie? Hero? Bah. It's a grinder, plain and simple. So there.
@cinoclav Well, maybe so when/where you grew up but in my youth we didn't toast a grinder, it was left au naturel. Probably things have changed since then, what with the advent of electricity and all that.
@joelmw That looks like "griled" cheese and bacon, then sprinkle some shredded cheese on the top and put under a high broiler for 30 secs. Serve with french fries and a side of Lipitor.
I spread peanut butter (crunchy, please!) on each slice of bread, slice banana in the middle, butter both outside surfaces of the sandwich and grill, turning when nicely toasted on the bottom. A hunka-hunka gooey yum!
@mfladd They are different loves, really. PB&J, PB&H, PB&F - all of those scratch a different sandwich itch. You can't just compare them across the board like a heathen.
I don't eat PB&Js enough to have a super strong opinion, I think I peanut butter both sides but I love peanut butter so ¯\_(ツ)_/¯
Why limit yourself to any specific amount of cheese when making griled cheese sandwiches? 1 slice of cheese sounds insane, you might as well not bother at that point. I want my griled cheeses oozing and exploding with cheese. I would say a minimum of 3 slices. At least. And totally agreed on needing as much butter as possible.
I just go with sandwich, but I didn't grow up where people had strong convictions about their sandwich names so again ¯\_(ツ)_/¯
Well, everyone, I heard a lot of seemingly crazy ideas here today. And I needed to make lunch for tomorrow. So I decided to listen to you suckers, and create the (PB&H)&J&PB&PB&J&(PB&H).
It all started with @tightwad's peanut butter & honey mixture. Well, scratch that, it all started with three pieces of bread. Then the @tightwad thing. Mixing up the PB&H made for a really dry, cookie-doughesque 'spread.' I spooned it ton, @connorbush style. This worked okay, but the consistency of the mix made any sort of spreading difficult. The upside to the spoon was that a bunch was left in the spoon after I got done spreading as best I could. The mix, while difficult to spread, was incredibly fucking tasty, and if I could just eat that all day every day by the spoonful, I might. I thought that the dry, odd consistency of the mix would help allay my fears about spreading jelly atop peanut butter…
But no, I was right, and this is goddamn impossible, and what are you people (@escowhat, @mehdaf, @JonT, probably forgetting someone) thinking? I tried kind of chopping up the jelly and smashing it… I think it parted the PB&H mixture like the Red Sea, preventing any hope of a PB barrier on my outer bread bits. Did not manage to get it perfect, but I did make it serviceable, which meant PBing the remaining piece of bread, layering, PBing the other side, layering, et voilà:
@tightwad The more honey I added, the more it dried out. Guessing it's the 'creamed' (partially crystallized) honey I have, though. Which would also explain the lack of bread sog in my PB&Hs.
@brhfl Well, the sandwich was insanely sweet (imagine that!) but definitely food. I think my takeaway from this is that the PB&H mixture/paste would probably make for a good toast/bagel topper.
lol
that is the mest way to misinterpret the question possible
And it's sub. Anyone who says hoagie needs to reconsider their life choices
@WilhelmScreamer or move.
@WilhelmScreamer @Collin1000 Considering the history generally points to the original sandwich being named a 'hog' then 'hoggie' which in turn became 'hoagie', the rest of the country can kiss our Philly asses. You can thank shitty chains like Subway for fucking it up for everyone else...
@cinoclav you have me wondering how popular Hogway would have been, as a sandwich shop.
@cinoclav I used to not care much, but you won me over. Etymology and that last sentence FTW.
BTW, if you're ever in Missoula, check these guys out: Hoagieville You must try the Original and the Hoagie Cheese Fries (it's that crazy Hoagieville seasoning), but much of the rest of the menus is great too.
Purposefully mispronouncing names is no longer enough for Irk. Now he must misinterpret the question. I'm curious how far this hilarity will go.
@T-Humperchick mispronouncing names is still enough entertainment for me.
@mehdaf I wonder if anyone else who watched that ever reads her name any other way. I sure don't!
@Thumperchick tee-humper-chick. always, and forever.
Haha! Awesome!
Now, if we don't misunderstand the question, just how do you get peanut butter on both pieces of bread? Wouldn't you get peanut butter in your jar of jelly?
@vdeogmer Do you spread the PB and/or J with the bread itself? Otherwise, this is a problem regardless: either you use two knives, or you cross-contaminate either the PB or the J. Such are the trials and tribulations of the PB&J.
@brhfl I do Jelly first, which wipes off clean on the bread, then I do PB. Minimal cross contamination of flavors and one knife used.
@Collin1000 I have never made a PB&J this way in my life. I prefer to err on the side of getting peanut butter in the jelly, since the jelly lives in the refrigerator, as opposed to accidentally getting jelly in the peanut butter, which lives in the pantry, at room temp, which bacteria love!
@mehdaf Your way makes more sense, but I do it the @Collin1000 way because PB in the J just seems way grosser.
@brhfl I use a spoon for my PB. It scoops easier then use the convex side of the spoon to spread.
@connorbush
@PenguinOnTheRox and iiiiiiii eee iiii will always love you oo ooo.....
PB&J: I can't imagine PBing both sides. That sounds very difficult. A wise coworker, however, taught me you must PB the entire surface of the PB piece of bread. This forms a barrier, and balances out the resulting sogginess from the J. Said coworker taught me another important lesson: PB&J sandwiches are not terribly filling. Always make double-deckers. I, myself, am a PB&H(oney) creature, and my tip is to refrigerate said 'wiches so that the H crystallizes a bit.
Griled Cheese: This question is ridiculous, because the best way to get your cheese to melt is to use shredded in lieu of sliced. Since the question is so obviously absurd, we can only read into it one way, the only real debate in Griledcheesedom: butter the bread, or butter the pan? I'm a pan butterer, mainly because I keep my butter in the fridge. I don't do this because I have a problem using butter but because I have no counter space. A dive bar I used to go to in Silver Spring, MD (which recently caught on fire, but seems to be doing a-ok in its temporary location) once reported that the only way to solve that debate was to butter both, which they did. Fucking great griled cheeses, they were.
Footlongs: Go to Subway, and call them 12-inches. Call the 6-inch subs half-footlongs. Subway, and the sandwich artists they hire, do not like this. At the Subway that I (do not really) frequent, responses are confused at best, and outright angry at worst. But, I don't really mind upsetting them, as none of the Subways near my office honor any promotions whatsoever. No five-dollar 12-inches for me.
@brhfl per footlongs, they don't like it because the subway "footlong" is 11 inches... females tell me this is common among male corporations however.
@brhfl Heroin crystallizes if you put it in the fridge?
@thismyusername There was a time when I was eating a number of Subway 12-inches, and having read the ire over proclaimed vs. real length (as well as not wanting to do my job), I decided to take my own measurements. I think the discrepancies are largely due to bread just rising better or worse. Some of my 12-inches were 11 inches, some of my 12-inches were 13 inches. Those… those were good days.
@gertiestn Only if it's spread upon a piece of bread and then placed atop another piece of bread with peanut (or a substitute nut) butter spread upon it.
@brhfl Jared, is that you?
@brhfl i'm a PB&H'er too!
@brhfl For a Grilled Cheese, I have a different way of doing things. Buttering the bread or the pan is a non-factor. You get about the same result either way. However, the cheese should be laid directly in the pan. Once it begins to bubble, lay the piece of grilled toast on top of it and gently press down. Then immediately remove the toast. You now have perfect melted cheese on your perfectly cooked toast. Repeat and put them together for a double-cheese grilled cheese sandwich. They're fucking delicious.
This also allows for the option of adding mayo, lettuce and tomato without cooking them.
@katylava @brhfl for PB&H you MUST mix the PB with the H in a bowl prior to spreading. No more soggy bread if you don't consume immediately and the creamy consistency is amazing.
@tightwad I've experienced some J sog, but never H sog. And I like the crunchiness of the crystallized honey. But, worth a try!
@brhfl I used to have PB&H for lunch every day at school...nasty when the Honey soaks through the bread...
@matthew
I will have nightmares tonight
@matthew these guys have made it all the way to the West Coast? I learned something new today.
@Kleineleh How could you not?
@matthew I find the diction and syntax to be compelling and creative.
@matthew my favorite part was the one about the sandwich.
Irk has a viewpoint like no other. Thus our deep love for him.
Well, I think that peanut butter only goes on the inside is another important life lesson learned.
Thank you, Irk!
Did Irk just give us a clue about tomorrow's deal?
Hahahah...job not well done Irk. I've tried to mehsinterpret my own name for others before so no points for originality. The best part is I asked this on the first day the thread opened...aka back in 2003...or whenever Irk have birth to meh. I see you guys trying to drag me back in....just may happen....im still dropping PB to one side of both slices of bread
@escowhat I'm with you that there should be peanut butter on both pieces of bread FWIW. It also makes them more filling so @brhfl might like it. I also agree with @brhfl that spreading evenly over the entire slice of bread is best and doing it on both sides completely protects the bread from getting soggy from the jelly.
@mehdaf I'll give the PB&J&PB a try, just seems like a tricky spread to me. Jelly's enough of a pain on bread, which it at least sort of kind of wants to stick to.
@Sarahsda yes to buttering as much as possible
@Sarahsda No, a grinder is when it's toasted.
@cinoclav Well, maybe so when/where you grew up but in my youth we didn't toast a grinder, it was left au naturel. Probably things have changed since then, what with the advent of electricity and all that.
I still wanna know how you make the "griled cheese" sammich. @escowhat?
Maybe it's with the cheese on both sides like this?
That actually looks good.
@joelmw That looks like "griled" cheese and bacon, then sprinkle some shredded cheese on the top and put under a high broiler for 30 secs. Serve with french fries and a side of Lipitor.
This video made me get up and make a pb&j. It was delicious.
I spread peanut butter (crunchy, please!) on each slice of bread, slice banana in the middle, butter both outside surfaces of the sandwich and grill, turning when nicely toasted on the bottom. A hunka-hunka gooey yum!
@macromeh it took 13 plus hours for someone to mention crunchy PB...im out on that
don't talk about it Irk; be about it...
PB&J pales in comparison to a Fluffenutter (calling you out here @joelmw )
@mfladd They are different loves, really. PB&J, PB&H, PB&F - all of those scratch a different sandwich itch. You can't just compare them across the board like a heathen.
@Thumperchick you cant forget PB&Nutella!
And if you fry any of those with some butter in a pan your in for a good day!
@Thumperchick True, but I have one perspective on this debate - PB&F - no compromise. (but I did have a PB&J yesterday ;)
@mfladd My first wife would have appreciate this.
Well, everyone, I heard a lot of seemingly crazy ideas here today. And I needed to make lunch for tomorrow. So I decided to listen to you suckers, and create the (PB&H)&J&PB&PB&J&(PB&H).
It all started with @tightwad's peanut butter & honey mixture. Well, scratch that, it all started with three pieces of bread. Then the @tightwad thing. Mixing up the PB&H made for a really dry, cookie-doughesque 'spread.' I spooned it ton, @connorbush style. This worked okay, but the consistency of the mix made any sort of spreading difficult. The upside to the spoon was that a bunch was left in the spoon after I got done spreading as best I could. The mix, while difficult to spread, was incredibly fucking tasty, and if I could just eat that all day every day by the spoonful, I might. I thought that the dry, odd consistency of the mix would help allay my fears about spreading jelly atop peanut butter…
But no, I was right, and this is goddamn impossible, and what are you people (@escowhat, @mehdaf, @JonT, probably forgetting someone) thinking? I tried kind of chopping up the jelly and smashing it… I think it parted the PB&H mixture like the Red Sea, preventing any hope of a PB barrier on my outer bread bits. Did not manage to get it perfect, but I did make it serviceable, which meant PBing the remaining piece of bread, layering, PBing the other side, layering, et voilà:
We'll see how this thing eats tomorrow…
@brhfl no fluff..pfft!
@mfladd Yeah, I didn't have any on hand. What's a version one without a version two, though?
@brhfl you mission tomorrow is to go out and buy fluff. You can thank me later :)
@brhfl You didn't use nearly enough honey...the honey makes it super spreadable
@tightwad The more honey I added, the more it dried out. Guessing it's the 'creamed' (partially crystallized) honey I have, though. Which would also explain the lack of bread sog in my PB&Hs.
@brhfl Well, the sandwich was insanely sweet (imagine that!) but definitely food. I think my takeaway from this is that the PB&H mixture/paste would probably make for a good toast/bagel topper.
@brhfl I like to squirt the honey on the bread and let gravity take it downward to crystallize in the bread..Nice.
I didn't get a chance to watch this vid until just now.
"Griled cheese". LOL. I'm still laughing!
I followed someone's suggestion to make a grilled cheese with mayonnaise on the outside of the bread instead of butter.
It was OK. I might do it again sometime, especially if I am out of butter.