It isn't.
Mozzarella, chedder, blue cheeses, jack, and parmesan all sell more.
Is it common to make big multi-topping sandwiches in the US?
- Thread starter Ledsen
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Mozzarella, chedder, blue cheeses, jack, and parmesan all sell more.
Butts-a-plenty
Banned
I think the French would take offense to being lumped together with British "cuisine".
milanbaros
Member?
Yeah, France wouldnt want to tarnish their microwave kings reputation.
http://www.telegraph.co.uk/news/worldnews/europe/france/7285770/Majority-of-French-restaurants-using-ready-made-factory-food.html
Veritigo_X
Member
I don't think you can order cheese on a slice of bread off the menu at a 5 star restaurant. They could probably make it, but you'd have to special order it. Should help the bill since I imagine that could only cost a dollar. Plus you'll impress your date with your knowledge of fine European dining.
what makes it that colour.
im used to gravy looking like:
Gravy can have a myriad of colors depending on what you're cooking. I make a mildly spicy pork chop that has paprika and turmeric among the seasonings, so the cream gravy I make from the drippings comes out orange bordering on pink. It's delicious.
CosmicQueso
Member
Yeah...
You know what we call a tartine in the US of A? We call it a fucking "tartine".
We also don't call a baguette a "loaf of white bread". Because it's a baguette.
We don't call filet mignon "hamburger". Because it's filet mignon.
We don't call a bratwurst a "hot dog". Because it's a bratwurst.
See where I'm going? We like to call things what they are here in America. And an open-faced sandwich is an "open-faced sandwich" not a "sandwich". And a piece of bread with some cheese on it isn't called a sandwich, it's called "Struggle Bread".
One would assume given the European superiority to their poor, sad, fat American cousins, this whole "words" thing wouldn't be such a challenge.
.
Because cheese and gun deaths are related.
Davey Cakes
Member
You don't need to be obese to be hungry for a filling sandwich.
That said, some of the sandwiches I've seen people post are a bit much. Usually too much meat. Of course, I'd rather have too much than too little.
Cooks in five stars restaurants aren't your average mom, though.
They know their shit right, even if they're Britons.
I'll forgive the Brits for bringing vinegar flavored crisps to the world.
It's sadly true, and why tourists should be suspicious of restaurants offering tons of meals to choose from.
Look up for the ones displaying a "fait maison" (home made) label.
Ray Wonder
Founder of the Wounded Tagless Children
This thread is stronk like the Rock.
DoktorEvil
Banned
Bruh, take an American girl to those "everyday" European culinary restaurants and she won't be calling back for a second date.
DerangedHermit
Member
True. It only happens after you eat it.
entremet
Member
That's because you probably only think that American food is fast food.
SodiumBenzoate
Member
I'm about 25 pages late to this but there seems to be a basic miscommunication about American Sandwiches, which are for lunch, and eastern/northern European sandwiches, which are breakfast.
For you rich folk. No true poor person has cheese in there fridge after the fist week of the month. A "struggle bread" sandwich is 2 piece of knock-off wonder bread, with what ever condiment you have on hand (ketchup, mustard, mayo, butter, what ever is left over packet from fast food).
CosmicQueso
Member
If the Europeans here would just call their "sandwiches" what they call them in their native languages, this wouldn't be a thing.
But do they serve those on the floor in the US? Or is that just a European thing?
No. Because a piece of bread with cheese on it is not a sandwich in the US. And the whole point of the OP is to discuss sandwiches as they are in the US. These are two different things being compared. So, no, it's not better.
We call them sandwichs here. Better?
entremet
Member
That's because all major fine dining restaurants all over the world are based on French Haute cuisine, mostly because the techniques translate so well across cuisines.
However, it's mostly technique, the ingredients, foodstuffs, and other stuff varies.
This is from an American fine dining restaurant, but it's using French, Asian, and American influences:
You can thank the French for building a versatile fine dining system. Why reinvented the wheel?
DoktorEvil
Banned
'Muricans can eat sandwiches for any meal of the day. The sandwich is versatile.
However, we don't call it a side dish to a meal. It normally is the main focus of a meal or is a meal onto itself.
Davey Cakes
Member
The perception of American food is fucked. Period.
We're in a food renaissance over here, but for some reason, foreigners only look at fast food and deep-fried southern slop and think that represents everything.
In my opinion, most everything that EuroGAF has posted in here looks DELICIOUS but it's not completely out of the realm of what I can get in America in terms of quality or presentation.
Even if our cheese and bread isn't as good, we can find ways to make up for it just by sheer variety of what's available. We're not helpless in the food world.
Gravy Boat
Member
In the US, is 'gravy' just a catch all term for any sort of hot sauce? I mean hot as in temperature, not spice. In the UK at least, gravy is a specific kind of sauce.
More_Badass
Member
No, gravy is gravy. Hot sauce is hot sauce.
Gravy and hot sauce are different things
Gravy Boat
Member
Ok, but I clarified I meant hot as in temperature. As in a sauce that is served hot. Not 'hot sauce'.
Ray Wonder
Founder of the Wounded Tagless Children
No, Gravy is a like beef/chicken/turkey broth and cornstarch.
entremet
Member
That's correct. I've traveled all over and American food is firing on all cylinders, in producers, availability, fine dining, etc.
The problem is the people are judging a culture by its corporatized fast food mostly.
More_Badass
Member
No, gravy is gravy as was described before. Turkey, beef, etc.
Hot sauce is typically the catch-all name for super-spicy stuff like Tabasco
Gravy Boat
Member
I really don't know how to clarify my question any more. Thankfully someone else was able to understand it.
Until you start getting deep into the world of sauces ya. In America anything that is hot and liquid and thick is called gravy.
John Montagu was a Briton, though, and said to be the one for whom the sandwich was invented.
How dare you Americans call your sandwiches sandwiches?
Davey Cakes
Member
Don't Italians use the term "gravy" for what we would consider red sauce or tomato sauce?
Gravy isn't a catchall term.
Gravy isn't a catchall term.
ZackieChan
Member
Get out of here. There's no way you can get a piece of bread with some cheese on it here in dirty old America. Based Europe.
I mean, look at this culinary masterpiece:
Gravy is a thickened sauce made from meat fat, usually what drips after cooking a roast of some kind.
Its always served hot, but that isn't what makes it gravy.
SlickShoes
Member
If I had some of these american sandwiches for lunch I would already be over my calorie limit for the day and would have consumed enough salt to last the next day as well.
no, gravy is a thickebed sauce from the brith left by cooking the meat.... and thetes cream gravy. not sure wgat it is buts terribly fattening and popular in the south
milanbaros
Member?
Haha, this post tickled me.
People so serious about national food reputation. You can get great food in almost any country in the world. In any major western city you can get great food from all over the world.
Are calories different in Europe?
I can have a Reuben for lunch with some fries and still have 800 calories to work with for the rest of the day.
More_Badass
Member
That's not the story I heardJohn Montagu was a Briton, though, and said to be the one for whom the sandwich was invented.
How dare you Americans call your sandwiches sandwiches?
Meat between two slice of bread
Gravy Boat
Member
Thanks. Was just curious because when I think of American gravy, I immediately picture that white, lumpy stuff. I don't think we'd ever have gravy like that over here.
LyleLanley
Banned
I'm going to be honest, you Europeans disgust me. Now if you'll excuse me I have a whole stack of kraft singles to eat.
That's just cause most everyone here sucks at making gravy and don't know how to make a basic roux.
Maybe I'm using the word "sandwich" wrong but these are normal breakfast... things
That's pretty sad. Our sandwiches don't have to stretch to the heavens but usually you can put a little more on it than that depending on what you're making. If it's grilled cheese then sure.
Technically, if your gravy is lumpy it is made wrong. The lighter color gravy is probably made from turkey, and sometimes made with cream, but beef gravy will be darker.
Spring-Loaded
Member
Can this become your tag?
It's probably the same guy.
Veritigo_X
Member
He's probably talking about sausage gravy from the past biscuit wars on gaf.
Sausage gravy is GOAT he better not be talking shit on sausage gravy.
The lumps are sausage.
I have to admit, I am not super familiar with sausage gravy, is it supposed to be lumpy?
Veritigo_X
Member
White, lumpy gravy that a European associates with American gravy... it's gotta be sausage gravy.
CarpeDeezNutz
Member
Usually it's beef gravy, brown gravy, white gravy. You mean hot as in served at a high temp right?
Maybe I'm using the word "sandwich" wrong but these are normal breakfast... things
I live in Estonia and here these are also your everyday normal sandwiches. Subs and double/triple decker sandwiches just aren't a thing.
Cream gravy isn't always made with cream, it can also be made with milk. A basic cream gravy uses the drippings in the pan from the meat, to which you add flour to make a roux. You cook the roux for a bit, then add the cream/milk and whatever seasonings you'd like to add if any, and whisk it well to thicken.
Like marrec says, a good roux is important for gravy, and depending on the type of gravy you're making, you might cook it briefly, or until it's nearly burnt to alter the flavor. Cream gravies don't need much, beef gravies you want to push your luck.
And any lumps in the gravy should be bits of meat, not flour.
Also, to get back on topic, in my experience as a US citizen, our use of the term "open face sandwich" refers to the ones that do have gravy slathered all over them, so that eating them like a sandwich you hold in your hand would be impossibly messy. Both pieces of bread are there underneath though. Roast beef, pot roast, and turkey open face sandwiches are heavenly with some mashed potatoes.
Like marrec says, a good roux is important for gravy, and depending on the type of gravy you're making, you might cook it briefly, or until it's nearly burnt to alter the flavor. Cream gravies don't need much, beef gravies you want to push your luck.
And any lumps in the gravy should be bits of meat, not flour.
Also, to get back on topic, in my experience as a US citizen, our use of the term "open face sandwich" refers to the ones that do have gravy slathered all over them, so that eating them like a sandwich you hold in your hand would be impossibly messy. Both pieces of bread are there underneath though. Roast beef, pot roast, and turkey open face sandwiches are heavenly with some mashed potatoes.