A Fish Aficionado
I am going to make it through this year if it kills me
This.
Is it common to make big multi-topping sandwiches in the US?
- Thread starter Ledsen
- Start date
Fuck man, I have cheese but I don't have any bread. I will spend the night unfulfilled.
zeioIIDX
Member
hah you want the worst sandwich I've ever had? Basic training, having to eat MREs, getting one of the mystery meats (think it was the beef patty), putting it between two dry wheat breads, smothering it with bbq sauce from a packet, hot sauce, and chocking it down with my tears and chemical preservatives.
MRE wheat snack bread is the fucking truth when you spread some jalapeno cheese spread on it. Man, oh man.
Poodlestrike
Banned
Return of the Best Thread on GAF is always welcomed, even if the bump is kinda minor.
Forerunner
Member
The snack bread is pretty good. It's honestly one of the best parts of a MRE. I would trade my candy for more of it.
CheDominik
Member
As a German living in the US part time I really miss German bread. There are few German style bakeries in the Chicago area but it's just not the same. It tastes kind of bland. I have not eaten a really good sourdough bread over there.
edit: And German style bread rolls. I was always too lazy to get them in the morning but since being abroad I learned to appreciate them.
edit: And German style bread rolls. I was always too lazy to get them in the morning but since being abroad I learned to appreciate them.
I'm only about 17 pages in, but I need to leave work soon so I may as well post now. Apologies if it has already been said.
For all that basic smörgås looks sad, what makes it worse is the cheese. Europe has some amazing cheeses. AMAZING. Unfortunately none of them are Swedish. That cheese will be the same as literally all other Swedish cheeses, mild plastic. That's why that cheese cutting device works here, the squashy, plastic consistency of the cheese makes it cutable in that way. I've seen Swedes insist on using it on something like a farmhouse cheddar (which costs an arm and a leg here) and basically destroy the cheese. They can't get their head around cutting cheese any other way.
The most common cheese here is called "Hushållsost", basically "household cheese". And it is about as appetizing as it sounds. The idea that a Swede can mock American cheese whilst knowing that their country eats more of that cheese than anything else amuses me no end.
But seriously, all Swedish cheese is basically the same. Mild and plastic. It tastes of more or less nothing.
For all that basic smörgås looks sad, what makes it worse is the cheese. Europe has some amazing cheeses. AMAZING. Unfortunately none of them are Swedish. That cheese will be the same as literally all other Swedish cheeses, mild plastic. That's why that cheese cutting device works here, the squashy, plastic consistency of the cheese makes it cutable in that way. I've seen Swedes insist on using it on something like a farmhouse cheddar (which costs an arm and a leg here) and basically destroy the cheese. They can't get their head around cutting cheese any other way.
The most common cheese here is called "Hushållsost", basically "household cheese". And it is about as appetizing as it sounds. The idea that a Swede can mock American cheese whilst knowing that their country eats more of that cheese than anything else amuses me no end.
But seriously, all Swedish cheese is basically the same. Mild and plastic. It tastes of more or less nothing.