Good crisp lettuce, quality mayo (if not homemade) and for me, always rye toast.
Karen/NoCA wrote:Anyone know that good rye bread that is marbled into a beautiful swirl pattern with dark and light rye? I love that bread not only for the rye taste but the beauty of it.
Jenise wrote:No mayo! Just butter the toast.
Frank Deis wrote:Karen/NoCA wrote:Anyone know that good rye bread that is marbled into a beautiful swirl pattern with dark and light rye? I love that bread not only for the rye taste but the beauty of it.
If you watched Seinfeld (which I kinda doubt) you would know that there was an entire show about exactly that kind of rye. There was a hilarious scene where George had a fishing pole stuck out of the window, reeling up the loaf of marble rye... But you probably had to be there.
GeoCWeyer wrote:Sliced cracked wheat bread, toasted. Fresh home grown or farmers market tomato, peeled and thickly sliced, Hellmans or Best mayo, spread on the top slice of toasted bread. The mayo has to be spread right up to the crust and not too thick! Then, instead of lettuce, leaves of freshly picked Italian basil. Thick sliced bacon fried to almost crisp and to complete the ingredients, some freshly ground pepper. The basil is placed on the bottom piece of toasted bread, then the bacon topped with the tomato and a little black pepper, covered by the mayo covered 2nd piece of toast.
Jeff Grossman/NYC wrote:What is the right knife to use to spread the mayo? Or, is it all good so long as I'm working under a pyramid oriented to true North?
GeoCWeyer wrote:It is not something that is just throw[n] together.
In many operations the waitstaff will also put together the standard side salad. You actually have to patiently teach them exactly the correct amount of dressing to be used. It is all part of a successful operation. It is these small things that make a great difference.
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