What are /r/eatsandwiches' favorite Products & Services?

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There is literally no way you are buying brisket at that absurdly low price unless it is severely low quality to the point of being inedible. Brisket prices for the past few years have averaged between over $2 to over $5 depending on the cut and as the New York Times reported recently, pastrami prices are in fact rising, and have lead to the demise of some Jewish delis.

And none of this even includes the labor costs involved for the final product.

Nope! I just use a standard digital thermometer, I have one similar to this. The probe ones are cool, I just use a regular one because I like checking in a few different spots on each piece of chicken. This way I know if one piece is cooking faster or if one is sitting in a hot/cold spot and I need to rotate my pan.

Yesterday, Mashable put together a list of creative recipes for your Thanksgiving leftovers. This one about the stuffing in the waffle iron was concocted by Grilled Cheese Social, coincidence or not.

Panini press grills both sides at once. They need not be expensive - the top rated Cuisinart Griddler is only $70 at Amazon. There are cheaper options and much much much more pricey options.

Electric grills aren't just panini presses. I use my ~20 year old Bosch to make panini style sammiches, yes, but also burgers, veggies like grilled asparagus, shrimp, kebabs, sausages, most anything that can get grilled. Get one with reversible plates - ridges on one side, flat on the other and you've got a griddle as well. Good for pancakes, eggs, you name it.

No no no I mean making it in your kitchen, it takes no time at all and the leftover whey can be made into ricotta. Check it out, if you like mozzarella you will love this.

EDIT: do your best to find good raw and unfucked with milk, it comes out much better than it does with ultra-homogenized ultra-pasteurized pseudo-milk. I love raw milk.

No no no I mean making it in your kitchen, it takes no time at all and the leftover whey can be made into ricotta. Check it out, if you like mozzarella you will love this.

Yup, Sir Kensington is Number One.

It was pretty damn good, but probably more of a novelty than anything else due to its size.

By the way, if you're ever in SP, Mercado Municipal is a real cool place to stop at for a while. I've got a few more pics of the place if anyone wants to see.

This is going to sound really strange, but there are a few places called "secret bakeries" that you have to go to. They are only open late, and by late, I mean from Midnight or later until the wee hours of the morning, like 5AM. They are nondescript, and there are rarely signs or anything signaling their presence. They are the bakeries that make the baked deserts for the rest of the city, so they are working at those hours. You knock on the door, hand over a couple Euro, and they give you a piping hot, fresh baked pastry for your drunk ass to enjoy in the wee hours of the morning. Very strange, I know, but also super fun.

https://www.tumblr.com/search/secret+bakery+florence

This link isn't mine, but it well explains how to find a few of them

Here you go. It’s been a labor of love getting to the right combination of things. Here’s where I landed:

Homemade Bay Cities Deli Bread

750g Bread Flour

428g Water

15g Salt

22g Sugar

37g Extra Virgin Olive Oil

8.5g Instant Dry Yeast

1. Add all ingredients to the bowl of a standing mixer

2. Mix on speed 2 (low) for 4 minutes

3. Increase speed to 4 (medium) for 15 minutes

4. Divide in to ~154g balls, cover with plastic wrap, and let rest for 30 minutes

5. Flatten with palm of your hand, stretch to a rectangle, and roll with a rolling pin to about 9 inches long

6. Shape into a Batard and place on parchment on baking sheet. FYI, I found the following shaping technique gives a much better crumb versus just rolling the dough as you would a jelly roll)

https://youtu.be/gudVmShm34s

1. Cover with plastic wrap and place in refrigerator for 24 hours

2. Remove from refrigerator and place in baguette pan. I use this one

https://www.amazon.com/dp/B00127Z4E2?ref=ppx_pop_mob_ap_share

1. Cover with plastic wrap and let rest at room temp until doubled in size - about 4-5 hours

2. Preheat oven to 450 degrees with a cast iron pan on bottom shelf

3. Spray/mist the dough with water and score with razor blade

4. Pour 2 cups water into the cast iron pan, place dough on middle level of oven and bake for 10-12 minutes

5. Let cool.

Enjoy!

These are the ones I have but there are many others, in many different shapes. Search Amazon for "silicone egg molds" - there a re pages and pages of them.

It's habanero hot sauce and it's delicious! You can buy it on Amazon: https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Net/dp/B00AIR3Q38/ref=sr_1_4_a_it?ie=UTF8&qid=1534787463&sr=8-4&keywords=aardvark

Here is is on Amazon if you're in the US. It's a German import. That stuff kicks you in the nose like wasabi but it's sooo good.

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https://www.amazon.com/Loewensenf-Extra-Hot-German-Mustard/dp/B001IAQ8KC

If you decide to get one, get this one:

https://www.amazon.com/Emeril-Lagasse-Convection-Toaster-Stainless/dp/B09B7SB46R

It's the new one from Chef Emeril Lagasse with French doors and a 26 what sized cooking area. The dam thing will cook almost anything really well and really quick. Cleanup is a breeze too. You can't go wrong with it. Wings come out awesome in it!

It is! Nice on the outside but not a fan of the internals.

I previously had this one and loved it!

I followed this guide (translated from Danish). Tubes like the dough once or twice during the day should've been translated to stir the dough once or twice each day. Also deciliter has been translated to cups for some reason.

Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle With Handles, 20 Inch x 10.5 Inch - One tray https://www.amazon.com/dp/B00008GKDQ/ref=cm_sw_r_cp_api_glt_fabc_RHR2DD55NHFEASVS70RR. Pretty sure this is the one

The recipe for the bread is taken from here. It's a dinner roll recipe that works great for a general white bread. I halve the amounts to make one loaf. The garlic was added during the kneading in my stand mixer, after the first rise form into a a French style loaf and let rise again. Bake at 375 until golden brown.---As for grilled cheese sandwiches, there isn't one correct method, you can get good results in different ways. I personally butter the bread and grill it over med low flame with a cover on the pan so that the cheese melts, then increase the heat as required to get the toasty crust.

These are actually really good with a balsamic-maple syrup. The chicken and waffle is typically considered an African-American ghetto dish, but I legitimately think this shit is delicious. This appears to be a fancier version of this dish. And here is a seemingly decent balsamic-maple recipe.

https://getpocket.com/explore/item/the-true-tale-of-the-philadelphia-cheesesteak

Ha, just ran into this. Includes a discussion on the make-up of the sandwich.

You may be right because it was old the Tender Quick didn't do it's job as well as it should have. It is old. Old as balls. The Tri Tip was fucking delicious though, even if it still looked like untreated meat. Here's what it looked like after refrigerating overnight. Again the taste was fantastic, smoky salty sweet, much better than the salient nuetered pastrami's i've been having for years. So I went ahead and got a bag of pink curing salt #1, and am going to make up a dry brine as follows :

½ tsp pink curing salt #1

1 tsp table salt

1/8 cup dark brown sugar, packed

1/8 cup freshly ground black pepper

1 Tablespoons granulated garlic powder

1 Tablespoons ground coriander

gonna try to fit the whole tri tip inside a vacuum container, vacuum seal it, and flip every 24 hours for ~ 7 days, then wash, spice rub, and "smoke"

It was part of the package from Portillo’s (8 sandwich pack), but you can also buy it separately here

You made me curious and I looked up the ingredients. It does have onion and garlic "powder". It is from a store so it's not going to be as good as the real thing.
Since you can't buy seasoning where you are you should check out Everything but the Bagel seasoning on Amazon.

I made the sandwich at home of course :) As for the mayo, the title is a little misleading as I had to cut it down, however to make it I mixed up some black truffle sea salt, fresh ground black pepper and your standard run of the mill mayo.

A bit more on truffle salt in case you (or anyone else here) aren't familiar with it. Basically, it's considered by some to be one of the best substitutes for truffle if you can't get your hands on the real stuff. Unlike "truffle" oil, which normally just contains synthetic scents that give off a "truffley" aroma, truffle salts are basically standard salts that have tiny flecks of real truffle in them. The result is a much cheaper and relatively effective substitute. I cannot reccomend it enough!

I personally love food and truffle is one of my favorite flavors, but as a college student real black truffles are way out of the question. I've tried a bunch of different products and honestly, this is the next best thing I've come across (though I've heard truffle butter is also magical). If you get some, I can highly reccomend it on popcorn (with a drop of olive oil), pizza and any pasta with a light sauce. (And sandwiches, of course.)

I know this was a long response to a short question but I hope you found it helpful :)

Pretty much the best mayo you're going to get without making your own. It also doesn't have any sugar in it which is probably what separates it from the rest. Never heard of kupie.

But here you go: https://www.amazon.com/dp/B00448SAJ2/ref=dp_cerb_1

Wow, I've never seen that flavor of El Yucateco before. I've had three of their sauces and right now I'm enjoying their XXXtra Hot Kutbil-ik Mayan Style sauce. I'll have to keep an eye out for it.

If you are brining for that long (I do the same), you should be adding some Cure#1. It'll give that pink color as well. Here's the Ratio I use

Curing solution: 35 degrees SAL (10 Baume), 101 g salt per 1 liter of water

• Salt, 90 g (5 Tbsp)
• Cure #1, 18 g (1 Tbsp)
• Sugar, 10 g (2 tsp)
• Water, 1 liter
• 2 tbsp pickling spice
• Garlic, 3.5 g (1 clove)

Ratio came from this awesome book

Results!

I use a half hotel pan 6" deep and one of these. Cover with foil or purchas top. I can get enough pastrami in there for a lunch pastrami party.

/u/mattvdlaar is right - you've gotta watch it like a hawk. I'd recommend getting an instant read thermometer for that juicy perfection. The chicken in this photo was cooked last Thursday or Friday and was still nice and moist. I don't cut them up until the morning of which helps too.

40 USD for an egg fryer seems a bit steep. I recommend a ring mold so you can fry round eggs for like 4 USD. Plus they're probably easier to get egg out of than something with hinges. Food for thought. Happy sandwiching.