@Cerridwyn@tinamarie1974 I watched it - OMG that’s a million calorie meal he just casually snarfed down! It looks like a great place though. I would get something else, not that BBBBBLT.
@Cerridwyn@tinamarie1974 I remember in my youth, my friends decided to make their own burgers for a (series of) Independence Day cookouts. They… They went overboard with the meat grinder.
Typically it started out as “who can figure out the best lean to fat ratio” patty, to Mr.Sausage (YT comedic chef; they make stuff like LuckyCharms sausage) levels of insanity. One was simply a hotdog patty (instead of just a split sausage sandwich, they removed hotdog casings and ground four up to make the patty). And then other mixtures came about (I put eggs and cheese in my mostly lean patty, others diced bacon; others used stewed brisket).
Eventually… Eventually someone had the idea for a pure bacon patty. Grind 1/2 a pound of bacon into a single patty and grill it. There were also variants; some mixed different flavors together. One person mixed cooked bacon with uncooked bacon.
The fumes were so heavy and salty. You could get required blood pressure from a contact high. The finished product, seared on the outside, yet a bit crunchy on the inside, was all incredibly dense with salt and juice squirted everywhere… You can’t have that much bacon at once. It’s like compressing a pound of pasta into a single bite.
@BioBill@mycya4me JIF is such disgusting stuff.
Natural, un-sugared, peanut or almond butter, salt optional, creamy or crunchy.
Jelly preferably home-made by some people I know who do that sort of thing.
@BioBill Skippy Natural; I prefer the taste of the evil standard Skippy but it’s got too much bad stuff in it. Problem with Natural is you have about a 70% chance of getting a jar that oozes oil on the surface of the peanut butter all the way down as you use it. The 30% jars that don’t are awesome. I’m sick of having to remix peanut butter that is not supposed to need that.
@MrGoodGuy There’s a deli near my work that makes an amazing Reuben. Every time I go there I tell myself I will get something else but I always end up getting the Reuben.
@tweezak I remember the PB, brown sugar and banana from my youth. Haven’t had one in years. I’ve often wondered if the “rest of the world” is aware of this delicacy.
@sillyheathen I was going to say Dungeness Crab Po-Boy. With hand-made Aioli. I’d like the big yellow heirloom tomato slices in the oyster version too.
I could do Philly Cheese Steak sandwiches, BLTs, or good hamburgers forever. (Or till my arteries clogged, whichever comes first.)
Your choice, as long as you pay.
In the meantime, I will mostly have stir fry with rice, noodles, and/or potatoes, usually with eggs, and with more of various vegetables than meats.
Since I’m hungry right now,
/showme a kitchen table with plates of Philly Cheese Steak sandwiches, BLTs, and hamburgers all the way, as well as a skillet of stir-fried rice with eggs and vegetables.
I’m a fan of roast beef sandwiches. Wegmans makes a nice Weck (thinly cut rare-roast beef, beef juice, horseradish, seasoned with coarse salt, wedged in a kummelweck roll that has plenty of fennel and more salt).
Though a nostalgia hit for me is a nice Italian hero, slathered in mayonnaise, overstuffed with thinly cut ham and large wedges of lettuce.
@pakopako I have and I just don’t see the attraction. I like the stronger kick that a good swiss has and the provolone just isn’t bringing anything to the party.
@Nate311 I was wondering when Primanti would enter the chat… having been there once I’m pretty sure one of those sandwiches would in fact last the rest of your life.
For me its a sandwich from a 120 year old shop on The Hill - the Italian neighborhood in STL. In 2017 they became a James Beard award winner and although they had already slowly started expanding, they have exploded and have shops all over STL now.
Ive been going there as far back as I can remember, although my order has changed from the genoa salami with provel on italian bread to a secret menu item.
I get the Sid-wich. Genoa, hot roast beef and crispy bacon on toasted garlic cheese italian bread (provel or pepper jack if Im feeling spicy!) with gardinera.
Though the variant I was taught involved two bananas, plus heavily buttering the outside of the French loaf and pan searing its contents shut.
The variant I had learned was making it two sandwiches. First start heating thick cuts of bacon in butter. Split a loaf of French bread and smear peanut butter inside. Layer in the piping hot bacon and smother that in grape jelly. Then make a banana sandwich (seared white bread using the bacon grease, then added peanut butter on each side, with the split and halved bananas wedged inside). The third phase starts by warming up some more butter in the pan, assemble the two sandwiches by pressing the banana sandwich inside the two layers of jelly. Finally cook the French loaf shut by searing it in the bacon pan and continually basting it in butter.
By the time I cook this monstrosity, I’m too tired to enjoy it.
Braunschweiger and swiss on light toast. Sliced gherkins and mayo. One half of sandwich in each hand, alternating bites, so as to scarf it down that much faster. Wash it down with a Big Red.
@Jdub if you like Braunschweiger I highly suggest the hot salami at Gioias while you are in town. They will even make you a one bite sandwich sample to try before you buy
@tinamarie1974 Thanks for the recommendations! Will definitely check out Gioias for lunch and Federhofers for some Gooey B deliciousness. Moved to Dallas from STL when I was 7, but have two cousins there that I’ll take to dinner on The Hill to celebrate their birthdays. Gonna be a trip down memory lane, for sure!!!
How are you proposing to keep said one ridiculously huge sandwich fresh, if it’s big enough to last me that long? And if you try to tell me that you mean “just one kind of sandwich, made fresh every time”, I will cheerfully point out that you have just committed to guaranteeing that the exact same ingredients can be kept available and immediately on hand. (I will mention the philosophical observation that one cannot eat the same sandwich twice unless it truly is the same sandwich, and you’re just eating a different part of it.) Can you do that? I didn’t think so.
And if we really are talking about the endless lifetime-size single sandwich that can’t be stored in a manner that would keep it fresh forever, do I have to pay for it up front? If so, you can eff right off. Oh, you say that you are picking up the tab? Oh, okay, then make it a classic Dagwood, and I’ll just carefully yeet the bits that I don’t want today. (By definition, a classic Dagwood contains everything used in the construction of sandwiches.)
@werehatrack I doubt Meh put that much thought into the question, but a couple of thoughts for you
Here is what it means on a deeper level:
A Test of Longevity: It is not asking for your favorite sandwich right now. It asks you to choose a food you would never get sick of, even after eating it thousands of times.
A Balance of Needs: It forces you to balance absolute pleasure with practical survival. You have to think about nutrition, variety of textures, and flavors that won’t overwhelm your palate over time.
A Personality Reveal: In food culture, your answer tells people a lot about your tastes—whether you value warm comfort food (like a grilled cheese), complex textures (like an Italian sub), or simple classics (like a BLT).
TL/DR: It is essentially a fun conversational icebreaker designed to debate taste, structure, and food philosophy.
@tinamarie1974@werehatrack you should read “He who fights monsters”. The main character has a thing for sandwiches and uses dimensional storage spaces to keep all food perfectly preserved.
@werehatrack Those questions presupposes the rest of your life will be long enough to require additional sandwiches. That may or may not always be true.
@sillyheathen@tinamarie1974@werehatrack technology marches on…
The Japanese have perfected canned bread. Not brown bread, a quick bread you can make in a day (by boiling it in a tin can), but actual milk bread that’s shelf stable for years as long as the tin can is undamaged. The other ingredients would have to be processed as well, such as salted meats and vegetables or packaged sauces, but this is a luxurious military ration (before instant mac-n-cheese, it was hardtack and chocolate swill because they would also last a long time).
There’s plenty of fiction centered around food history, even the evolution of military rations, but Netflix has 24 episodes of Delicious in Dungeon that talks about survivalist cooking methods (that actually deals with the complexities of human loyalty) including preservation (salting, chilling), recognizing flora and fauna (though it’s a fantasy setting with imaginary ingredients, there’s analogues), and proper food preparation (from livestock carving to corn nixmetalization).
I hate how trendy it has become because I started eating it about 50 years ago but avocado toast with salt and pepper is one of my favorites.
Not technically a sandwich but two of them would qualify.
@tweezak
My go-to breakfast treat:
“Everything” bagel (split in two and toasted), sprinkled with sharp cheddar cheese and topped with slices of fresh tomato and avocado.
@f00l@ironcheftoni
NOLA pot boys on bourbon across from Lafittes
Central Grocery on Decatur - if you like it meat heavy, request extra meat
Maspero’s on Chartres
Cochon Butcher on Tchoupitoulas
DiMartinos in Terrytown
NorJoes in Metairie (meh tree)
@chienfou one of the things I miss most, about the city and the bayous, is the food. Like anywhere it’s easy to fall into a tourist trap, Central Grocery is probably the closest on the list. The quarter is full of places people shouldn’t spend money let alone ingest the slop they pass as “authentic”. These are some of my favourites from over the years. I was a little apprehensive about Cochon when it first opened, but it’s solid, and it’s still going. I also have to give Verti Marte a shout out. They’re the best corner store late at night.
Had a friend who lived in Baton Rouge for a number of years
It took him a while to go Cajun, but then he got way into it
He always claimed that the way to eat amazing New Orleans food or Cajun food and not pay big bucks for it like a tourist is to just go eat in Baton Rouge
Also, the grocery stores in Baton Rouge or some of them are like from another planet or universe
Specifically from the swamp planet or the swamp universe
If something lives in or around Louisiana, and it’s not strictly speaking, poisonous to humans
And is not illegal to use as human food
Then the locals figured out how to make something delicious out of it…
and it’s for sale, packaged. in some grocery store, somewhere in Baton Rouge
@f00l@sillyheathen
True dat…
When we travel, if I ask for recommendations from people/staff we run into, I always ask them where THEY would go, not where WE should go. Mrs CF and I have been two some amazing restaurants/bars/dives/shops/swimming holes/hiking trails/overlooks etc etc in this manner. A few minutes of friendly conversation, expressing genuine interest in the community and locale can generate tremendous benefits.
Case in point was touring the Ben & Jerry’s factory yesterday and talking to the tour guide afterwards about the corporate culture they espouse and what they’re like to work for. The few minutes of genuine interest and interaction with the people around you goes a long way towards making them feel “seen” and appreciated.
Let’s be real. BLT, Hamburger, roast beef, it goes on
@Cerridwyn BLTA (avocado)
@Cerridwyn something like THIS??
https://www.tiktok.com/@grazingguse/video/7682171492225846542
@tinamarie1974 anything is possible but since nothing on this Earth would get me to click a tick tock link I have no idea
@Cerridwyn ok lets try this
Menu
https://crowncandykitchen.net/wp-content/uploads/2024/07/CrownCandy_CarryOutMenu2024-8.5x11.pdf
And pic, and yes thats what the actual sandwich looks like.
@tinamarie1974 wow. That would take me 3 days to eat
@Cerridwyn Ive only had it once because the shop is in a “tricky” part of town that is also not conveient. I made 4 meals out of it
Also, their malt was the best I have ever had.
The bacon to leuttice ratio does crack me up
@Cerridwyn @tinamarie1974
Yeah, at that point, why even bother with the fixings?
@Cerridwyn @tinamarie1974 I watched it - OMG that’s a million calorie meal he just casually snarfed down!
It looks like a great place though. I would get something else, not that BBBBBLT.
@Cerridwyn @tinamarie1974 I remember in my youth, my friends decided to make their own burgers for a (series of) Independence Day cookouts. They… They went overboard with the meat grinder.
Typically it started out as “who can figure out the best lean to fat ratio” patty, to Mr.Sausage (YT comedic chef; they make stuff like LuckyCharms sausage) levels of insanity. One was simply a hotdog patty (instead of just a split sausage sandwich, they removed hotdog casings and ground four up to make the patty). And then other mixtures came about (I put eggs and cheese in my mostly lean patty, others diced bacon; others used stewed brisket).
Eventually… Eventually someone had the idea for a pure bacon patty. Grind 1/2 a pound of bacon into a single patty and grill it. There were also variants; some mixed different flavors together. One person mixed cooked bacon with uncooked bacon.
The fumes were so heavy and salty. You could get required blood pressure from a contact high. The finished product, seared on the outside, yet a bit crunchy on the inside, was all incredibly dense with salt and juice squirted everywhere… You can’t have that much bacon at once. It’s like compressing a pound of pasta into a single bite.
Jif peanut butter and jelly.
Only Jif will do.
@BioBill for me it Jif, creamy, natural. I am not a fan of crunchy.
@BioBill @mycya4me JIF is such disgusting stuff.
Natural, un-sugared, peanut or almond butter, salt optional, creamy or crunchy.
Jelly preferably home-made by some people I know who do that sort of thing.
@BioBill @pmarin That is what I am eating, JIF Natural, I can pronounced all the stuff in it!
@BioBill Skippy Natural; I prefer the taste of the evil standard Skippy but it’s got too much bad stuff in it. Problem with Natural is you have about a 70% chance of getting a jar that oozes oil on the surface of the peanut butter all the way down as you use it. The 30% jars that don’t are awesome. I’m sick of having to remix peanut butter that is not supposed to need that.
I taste too much ‘roast’ flavor in Jif
LEGOS! EGGOS! STRATEGO! AWESOME!
What I pretty eat for lunch is PB & …. Honey, Jelly, Banana. I do that nearly 5-6 days a week for the past 40+ years.
REUBEN for the WIN!!
/image Reuben Sandwich
@MrGoodGuy There’s a deli near my work that makes an amazing Reuben. Every time I go there I tell myself I will get something else but I always end up getting the Reuben.
Grilled cheese.
Hot beef sandwich. Although that’s kind of pushing the boundaries of what a sandwich is unless you like eating mashed potatoes with your hands.
Meatball
Pizza puff
(which is TOTALLY a sandwich)
/showme a delicious looking pizza puff that is begging to be eaten
@haydesigner Here’s the image you requested for “a delicious looking pizza puff that is begging to be eaten”
Peanut butter, brown sugar and banana.
Or
Bacon cheeseburger
@tweezak I remember the PB, brown sugar and banana from my youth. Haven’t had one in years. I’ve often wondered if the “rest of the world” is aware of this delicacy.
@tweezak @un4gvn1
I take mine (minus the brown sugar but with a light sprinkle of salt) and grilled.
@tweezak
Peanut butter, brown sugar and bananas sounds Interesting, I might have to try that.
@macromeh @un4gvn1 Peanut butter usually has salt already but to each his own. Give the brown sugar a try. Adjust to taste. You may be surprised.
BLTA or Grilled Cheese or PB and J or Honey. Come on, 1 Sandwich???
HalfShrimp halfoyster or roast beef poboy fully dressed with debris.
@sillyheathen I was going to say Dungeness Crab Po-Boy. With hand-made Aioli. I’d like the big yellow heirloom tomato slices in the oyster version too.
@pmarin the tomatoes are still producing and I’m loving it. I had a tomato sandwich for dinner last night actually.
Philly Cheese Steak
French Dip.
I could do Philly Cheese Steak sandwiches, BLTs, or good hamburgers forever. (Or till my arteries clogged, whichever comes first.)
Your choice, as long as you pay.
In the meantime, I will mostly have stir fry with rice, noodles, and/or potatoes, usually with eggs, and with more of various vegetables than meats.
Since I’m hungry right now,
/showme a kitchen table with plates of Philly Cheese Steak sandwiches, BLTs, and hamburgers all the way, as well as a skillet of stir-fried rice with eggs and vegetables.
Johnnie’s Pastrami …
BLT or Monte Cristo
https://creators.yahoo.com/lifestyle/story/i-traveled-the-globe-to-find-the-best-sandwich-in-the-world-124218249.html
I’m a fan of roast beef sandwiches. Wegmans makes a nice Weck (thinly cut rare-roast beef, beef juice, horseradish, seasoned with coarse salt, wedged in a kummelweck roll that has plenty of fennel and more salt).
Though a nostalgia hit for me is a nice Italian hero, slathered in mayonnaise, overstuffed with thinly cut ham and large wedges of lettuce.
Hot damn, now I want to make these, cut them up into sunny hole bite sizes, batter them, and fry them…
pastrami on rye with Swiss.
@Boiler3k try provolone
@pakopako I have and I just don’t see the attraction. I like the stronger kick that a good swiss has and the provolone just isn’t bringing anything to the party.
@Boiler3k “Swiss” “kick”?
Primanti’s Pastrami.
@Nate311 I was wondering when Primanti would enter the chat… having been there once I’m pretty sure one of those sandwiches would in fact last the rest of your life.
@blandoon During hockey season, I average one a week. With provolone or swiss depending on the draft selection.
@Nate311 I was just visiting and was pretty overwhelmed by just the one; maybe living around there you build up a tolerance or something, lol.
@blandoon Welp. I’m a big fat guy with a 32 year habit, so you definitely raise valid points.
¯\_(ツ)_/¯
@blandoon @Nate311
Well that looks good
What loc?
/image Dagwood sandwich
For me its a sandwich from a 120 year old shop on The Hill - the Italian neighborhood in STL. In 2017 they became a James Beard award winner and although they had already slowly started expanding, they have exploded and have shops all over STL now.
Ive been going there as far back as I can remember, although my order has changed from the genoa salami with provel on italian bread to a secret menu item.
I get the Sid-wich. Genoa, hot roast beef and crispy bacon on toasted garlic cheese italian bread (provel or pepper jack if Im feeling spicy!) with gardinera.
It is sooooooo good
Check them out
https://www.gioiasdeli.com/
@tinamarie1974 ooh that sounds good. I’m going to be there in about 10 days, I will look for one!
@pmarin I highly recommend them!!! Let me know if you need any other recommendations.
@tinamarie1974 I’ll be in STL in October celebrating Cousins Tom and Dick’s birthdays. Who has the best gooey butter cakes? And fried ravioli?
@Jdub HI!!
Gor the Gooey butter I would suggest Federhofer’s Bakery and for the toasted Ravs anywhere on the Hill would be fine. Lots of good options.
Have you been before? Let me know if you want any other recommendations
@pmarin how was your trip to the Lou? Hoping you had a good time!!!
Am I making my own sandwiches or just eating them? That may affect my answer.
@RichSPK Seconded. I would love to scarf down Fool’s Gold, but not a fan of making it.
https://wikipedia.org/wiki/Fool’s_Gold_Loaf
Though the variant I was taught involved two bananas, plus heavily buttering the outside of the French loaf and pan searing its contents shut.
The variant I had learned was making it two sandwiches. First start heating thick cuts of bacon in butter. Split a loaf of French bread and smear peanut butter inside. Layer in the piping hot bacon and smother that in grape jelly. Then make a banana sandwich (seared white bread using the bacon grease, then added peanut butter on each side, with the split and halved bananas wedged inside). The third phase starts by warming up some more butter in the pan, assemble the two sandwiches by pressing the banana sandwich inside the two layers of jelly. Finally cook the French loaf shut by searing it in the bacon pan and continually basting it in butter.
By the time I cook this monstrosity, I’m too tired to enjoy it.
@pakopako neat! I haven’t heard of that sandwich!
@pakopako @RichSPK
Cook the bacon IN BUTTER?! That just sounds stupid!
@Kyeh we’re not making gristle here; these are going to be tender, coma inducing, savory strips of lard.
Braunschweiger and swiss on light toast. Sliced gherkins and mayo. One half of sandwich in each hand, alternating bites, so as to scarf it down that much faster. Wash it down with a Big Red.
@Jdub if you like Braunschweiger I highly suggest the hot salami at Gioias while you are in town. They will even make you a one bite sandwich sample to try before you buy
@tinamarie1974 Thanks for the recommendations! Will definitely check out Gioias for lunch and Federhofers for some Gooey B deliciousness. Moved to Dallas from STL when I was 7, but have two cousins there that I’ll take to dinner on The Hill to celebrate their birthdays. Gonna be a trip down memory lane, for sure!!!
@Jdub wishing you good weather and an amazing time
.
I have Questions.
How are you proposing to keep said one ridiculously huge sandwich fresh, if it’s big enough to last me that long? And if you try to tell me that you mean “just one kind of sandwich, made fresh every time”, I will cheerfully point out that you have just committed to guaranteeing that the exact same ingredients can be kept available and immediately on hand. (I will mention the philosophical observation that one cannot eat the same sandwich twice unless it truly is the same sandwich, and you’re just eating a different part of it.) Can you do that? I didn’t think so.
And if we really are talking about the endless lifetime-size single sandwich that can’t be stored in a manner that would keep it fresh forever, do I have to pay for it up front? If so, you can eff right off. Oh, you say that you are picking up the tab? Oh, okay, then make it a classic Dagwood, and I’ll just carefully yeet the bits that I don’t want today. (By definition, a classic Dagwood contains everything used in the construction of sandwiches.)
@werehatrack I doubt Meh put that much thought into the question, but a couple of thoughts for you
Here is what it means on a deeper level:
A Test of Longevity: It is not asking for your favorite sandwich right now. It asks you to choose a food you would never get sick of, even after eating it thousands of times.
A Balance of Needs: It forces you to balance absolute pleasure with practical survival. You have to think about nutrition, variety of textures, and flavors that won’t overwhelm your palate over time.
A Personality Reveal: In food culture, your answer tells people a lot about your tastes—whether you value warm comfort food (like a grilled cheese), complex textures (like an Italian sub), or simple classics (like a BLT).
TL/DR: It is essentially a fun conversational icebreaker designed to debate taste, structure, and food philosophy.
@tinamarie1974 @werehatrack you should read “He who fights monsters”. The main character has a thing for sandwiches and uses dimensional storage spaces to keep all food perfectly preserved.
@werehatrack Those questions presupposes the rest of your life will be long enough to require additional sandwiches. That may or may not always be true.
KuoH
@sillyheathen @tinamarie1974 @werehatrack technology marches on…
The Japanese have perfected canned bread. Not brown bread, a quick bread you can make in a day (by boiling it in a tin can), but actual milk bread that’s shelf stable for years as long as the tin can is undamaged. The other ingredients would have to be processed as well, such as salted meats and vegetables or packaged sauces, but this is a luxurious military ration (before instant mac-n-cheese, it was hardtack and chocolate swill because they would also last a long time).
https://www.gov-online.go.jp/eng/publicity/book/hlj/html/201102/201102_15.html
There’s plenty of fiction centered around food history, even the evolution of military rations, but Netflix has 24 episodes of Delicious in Dungeon that talks about survivalist cooking methods (that actually deals with the complexities of human loyalty) including preservation (salting, chilling), recognizing flora and fauna (though it’s a fantasy setting with imaginary ingredients, there’s analogues), and proper food preparation (from livestock carving to corn nixmetalization).
@pakopako @sillyheathen @tinamarie1974 @werehatrack I think I posted this before, but it seems appropriate here :
(and yes, he still appears to be alive)
@werehatrack I really want to answer this, but I am confounded by your philosandwichophy. Instead, I will refer to Camille …
Where she says ship, just say sandwich.
I would say a grilled cheese but I would miss my pb&j too.
@Star2236 A grilled pb&j blt ham meatball roast beef cheesesteak fried banana sandwich should cover a few bases.
KuoH
I’m soooo hungry
For a sandwich……
I hate how trendy it has become because I started eating it about 50 years ago but avocado toast with salt and pepper is one of my favorites.
Not technically a sandwich but two of them would qualify.
@tweezak
My go-to breakfast treat:
“Everything” bagel (split in two and toasted), sprinkled with sharp cheddar cheese and topped with slices of fresh tomato and avocado.
@tweezak I survived off avocado toast in Yosemite.
A New Orleans style Muffaletta
/image muffaletta
@ironcheftoni
Yeah that sandwich. From a trad place in NO
@f00l @ironcheftoni
NOLA pot boys on bourbon across from Lafittes
Central Grocery on Decatur - if you like it meat heavy, request extra meat
Maspero’s on Chartres
Cochon Butcher on Tchoupitoulas
DiMartinos in Terrytown
NorJoes in Metairie (meh tree)
@sillyheathen
Solid choices!
@chienfou one of the things I miss most, about the city and the bayous, is the food. Like anywhere it’s easy to fall into a tourist trap, Central Grocery is probably the closest on the list. The quarter is full of places people shouldn’t spend money let alone ingest the slop they pass as “authentic”. These are some of my favourites from over the years. I was a little apprehensive about Cochon when it first opened, but it’s solid, and it’s still going. I also have to give Verti Marte a shout out. They’re the best corner store late at night.
@chienfou @sillyheathen
Had a friend who lived in Baton Rouge for a number of years
It took him a while to go Cajun, but then he got way into it
He always claimed that the way to eat amazing New Orleans food or Cajun food and not pay big bucks for it like a tourist is to just go eat in Baton Rouge
Also, the grocery stores in Baton Rouge or some of them are like from another planet or universe
Specifically from the swamp planet or the swamp universe
If something lives in or around Louisiana, and it’s not strictly speaking, poisonous to humans
And is not illegal to use as human food
Then the locals figured out how to make something delicious out of it…
and it’s for sale, packaged. in some grocery store, somewhere in Baton Rouge
“Fresh caught, fresh sliced gator?
look in the cooler on aisle 2”
Etc
@f00l @sillyheathen
True dat…
When we travel, if I ask for recommendations from people/staff we run into, I always ask them where THEY would go, not where WE should go. Mrs CF and I have been two some amazing restaurants/bars/dives/shops/swimming holes/hiking trails/overlooks etc etc in this manner. A few minutes of friendly conversation, expressing genuine interest in the community and locale can generate tremendous benefits.
Case in point was touring the Ben & Jerry’s factory yesterday and talking to the tour guide afterwards about the corporate culture they espouse and what they’re like to work for. The few minutes of genuine interest and interaction with the people around you goes a long way towards making them feel “seen” and appreciated.
@chienfou @f00l I mean dats how da Cajuns managed to live down there. They had to be willing to eat everything.
@sillyheathen
While I’m not (actually) cajun, I often tell people you can’t put much on a plate that I won’t put a fork in…
¯\_(ツ)_/¯
@chienfou so no soup for you!
@sillyheathen
Look what we found in the grocery state in a town in Quebec tonight (Magog).
Club. Or ice cream.