Everything about food, from matching food and wine to recipes, techniques and trends.
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Larry Greenly
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Resident Chile Head
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Sun Mar 26, 2006 11:37 am
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Albuquerque, NM
by Larry Greenly » Sat Aug 26, 2006 1:12 am
I made the first BLT of the season using fresh tomatoes, one of the best sandwiches in the world. I added some crumbles of blue cheese. Yum!
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Bob Ross
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Wine guru
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Sun Mar 26, 2006 10:39 pm
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Franklin Lakes, NJ
by Bob Ross » Sat Aug 26, 2006 3:09 am
BLTs always work, no matter what the season -- according to Janet.
Just get great bacon! Nothing else matters. We use Nodines.
Regards, Bob
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Robin Garr
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Louisville, KY
by Robin Garr » Sat Aug 26, 2006 8:57 am
Larry Greenly wrote:I made the first BLT of the season using fresh tomatoes, one of the best sandwiches in the world. I added some crumbles of blue cheese. Yum!
I think I just wrote something the other day about BLTs being the best sandwich in the world. We've been having a great tomato season here, and I haven't even come close to my BLT limit. Must be on rye toast, by the way.
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James Roscoe
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Chat Prince
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Wed Mar 22, 2006 6:43 pm
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D.C. Metro Area - Maryland
by James Roscoe » Sat Aug 26, 2006 10:10 am
Robin Garr wrote:I think I just wrote something the other day about BLTs being the best sandwich in the world. We've been having a great tomato season here, and I haven't even come close to my BLT limit. Must be on rye toast, by the way.
Squishy white bread toast, because that's the way mom made it. I gotta branch out.
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