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Re: 2023 Declared Year of the BLT
Posted: Tue May 23, 2023 10:15 pm
by Tormahto
Danny wrote: ↑Tue May 23, 2023 4:40 pm
Tormato wrote: ↑Tue May 23, 2023 11:18 am
I'll mark it. But, you know I'm as slow as a turtle.
Slow as a turtle AND a seedy character !!
More bacon ordered so more BLT or BLATs gonna happen.
Getcheer man bun rolling !
The turtle is an inside joke between The Gotch and I.
Re: 2023 Declared Year of the BLT
Posted: Tue May 23, 2023 11:46 pm
by Danny
[/quote]
The turtle is an inside joke between The Gotch and I.
[/quote]
If I was inappropriate in some way to you, I apologize. I was joking and meant no harm to anyone.
Re: 2023 Declared Year of the BLT
Posted: Wed May 24, 2023 11:07 am
by karstopography
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Second BLT of 2023. Very ripe Dester tomato and garden lettuce. The garden lettuce remains sweet, but probably not too much longer on that. First Dester tomato. Dester was very good and richly flavored, but much wetter than Pruden’s Purple and some of the others. That might have been weather related as this tomato was picked not long after a particularly wet period. This Dester was getting a bit too close to overripe. I’ve got several more Dester to try in various stages of growth and the weather has turned dry again. Hard to fairly judge a tomato with only one example.
Re: 2023 Declared Year of the BLT
Posted: Thu May 25, 2023 7:32 am
by Cornelius_Gotchberg
karstopography wrote: ↑Sun May 21, 2023 4:52 pm
I’ve only had the one so far for 2023. Going to have to rectify that soon.
Let's see...there's been 21 weeks in 2023 thus far...that means there've 21 Monday Morning BLT Brunches.
It gets better.
There's several on each plate...
The Gotch
Re: 2023 Declared Year of the BLT
Posted: Thu May 25, 2023 7:45 am
by Cornelius_Gotchberg
Monday Morning BLT Brunch doyenne (the lovely and long suffering Mrs. Gotch) requests you's BLT aficionados rate yer favorite bread.
She usually makes one with toasted Marble Rye or Sourdough du Jour, and another one in a soft Greek Flatbread folded over.
Give the latter a test-drive, because it's folded over yer better able to control any movement of the innards.
The Gotch
Re: 2023 Declared Year of the BLT
Posted: Thu May 25, 2023 8:19 am
by Tormahto
Danny wrote: ↑Tue May 23, 2023 11:46 pm
The turtle is an inside joke between The Gotch and I.
[/quote]
If I was inappropriate in some way to you, I apologize. I was joking and meant no harm to anyone.
[/quote]
It is nearly impossible, if not impossible, to offend me. No need to apologize.
The Gotch had just mailed me a "turtle" postcard.
Re: 2023 Declared Year of the BLT
Posted: Thu May 25, 2023 8:25 am
by Tormahto
Cornelius_Gotchberg wrote: ↑Thu May 25, 2023 7:45 am
Monday Morning BLT Brunch doyenne (the lovely and long suffering Mrs. Gotch) requests you's
BLT aficionados rate yer favorite bread.
She usually makes one with toasted Marble Rye or Sourdough du Jour, and another one in a soft Greek Flatbread folded over.
Give the latter a test-drive, because it's folded over yer better able to control any movement of the innards.
The Gotch
The best BLT bread that I ever had was made with dinkel wheat.
Even if I could remember the brand name, I likely would then have spelt it wrong.
Re: 2023 Declared Year of the BLT
Posted: Thu May 25, 2023 8:28 am
by Cornelius_Gotchberg
Tormato wrote: ↑Thu May 25, 2023 8:19 am
Danny wrote: ↑Tue May 23, 2023 11:46 pm
The turtle is an inside joke between The Gotch and I.
If I was inappropriate in some way to you, I apologize. I was joking and meant no harm to anyone.
It is nearly impossible, if not impossible, to offend me. No need to apologize.
The Gotch had just mailed me a "turtle" postcard.
To no one's surprise, the
Hare postcard stopped along the way......
The Gotch
Re: 2023 Declared Year of the BLT
Posted: Thu May 25, 2023 8:34 am
by Tormahto
karstopography wrote: ↑Wed May 24, 2023 11:07 am
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Second BLT of 2023. Very ripe Dester tomato and garden lettuce. The garden lettuce remains sweet, but probably not too much longer on that. First Dester tomato. Dester was very good and richly flavored, but much wetter than Pruden’s Purple and some of the others. That might have been weather related as this tomato was picked not long after a particularly wet period. This Dester was getting a bit too close to overripe. I’ve got several more Dester to try in various stages of growth and the weather has turned dry again. Hard to fairly judge a tomato with only one example.
If getting too close to overripe, the top half of a tomato will generally taste better.
Inversely, if a tomato is slightly underripe, overall, the bottom half will generally taste better. This is for very large tomatoes, ones usually over a pound. Smaller tomatoes generally ripen much more evenly.
And, to prevent bruising/flattening/denting on the really large tomatoes, usually 1.5 lbs plus, keep turning them over a couple of times a day until ripe.
Re: 2023 Declared Year of the BLT
Posted: Fri May 26, 2023 8:05 am
by Cornelius_Gotchberg
NEVER grew up eating or liking 'em as a kid; that has since changed...
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The Gotch
Re: 2023 Declared Year of the BLT
Posted: Fri May 26, 2023 10:27 am
by worth1
Cornelius_Gotchberg wrote: ↑Fri May 26, 2023 8:05 am
NEVER grew up eating or liking 'em as a kid; that has since changed...
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The Gotch
I grew up eating BLT sandwiches but the bacon was different.
It was home grown pork and the bacon wasn't heavily smoked if smoked at all.
Nor was it cooked to a crisp.
It was more like Italian pancetta which basically means pork belly.
Pancetta can be rolled or flat.
Very strong pork flavor.
The bacon was cured and dried by some Spanish people originally from Spain in the community.
I was friends with the boy.
Maybe that had something to do with it because Spain is famous for their pork products.
Re: 2023 Declared Year of the BLT
Posted: Fri May 26, 2023 2:09 pm
by worth1
BST on the way.
Bacon swiss chard and tomato.
Home grown humble tomatoes.
Homemade pancetta..
And on the way, (pending disaster) homemade bread.
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Re: 2023 Declared Year of the BLT
Posted: Fri May 26, 2023 4:22 pm
by worth1
Breads ready.
Cooked in the Lodge cast iron loaf pan.
Internal temperature 200°F.
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Re: 2023 Declared Year of the BLT
Posted: Fri May 26, 2023 6:32 pm
by worth1
Not one to do anything halfway here's the sandwich.
The pancetta was sliced thin chopped and put in the mix of chard and chopped tomatoes raw not cooked.
Yes raw pancetta, it's common practice.
Let marinate with black pepper balsamic vinegar and sugar.
Bread (homemade) sliced and toasted on skillet with butter and olive oil.
Let cool and Duke's mayonnaise on buth slices.
Sandwich built and consumed.
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Re: 2023 Declared Year of the BLT
Posted: Sun May 28, 2023 6:06 pm
by Danny
Many BLTs and BLATs last ten days, and another one this evening....They are just good.
Re: 2023 Declared Year of the BLT
Posted: Sat Jun 03, 2023 3:09 pm
by karstopography
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I believe this is the fourth BLT of the year. Jalapeño and Cheddar bread, mayo, no lettuce, Carbon tomato, Aldi Sugar Cured Bacon.
Carbon might be my favorite dark tomato of 2023. Sweet, savory and slightly smoky, firm, luscious flesh, but not tough at all.
Saving some seeds from this one.
Re: 2023 Declared Year of the BLT
Posted: Sat Jun 03, 2023 3:31 pm
by bower
The T's are starting to flower, so that reminds me, time to start some L.
Re: 2023 Declared Year of the BLT
Posted: Sat Jun 03, 2023 9:26 pm
by Shule
While I think wasabi mayo with lettuce and tomato on a toasted sandwich would be good, I think it would be a lot different than a standard BLT, and I probably wouldn't call it one.
Re: 2023 Declared Year of the BLT
Posted: Sat Jun 03, 2023 10:03 pm
by Shule
Which of these would you rather have on a BLT?
- Pruden's Purple
- Aunt Ginny's Purple
- Cuostralee
-
Beefsteak (AKA Crimson Cushion, Ponderosa Red, or whatever variety it really is)
- Better Boy F1
- Your favorite brown tomato
- Your favorite oxheart
Re: 2023 Declared Year of the BLT
Posted: Sat Jun 03, 2023 11:57 pm
by Danny
Cornelius_Gotchberg wrote: ↑Thu May 25, 2023 7:45 am
Monday Morning BLT Brunch doyenne (the lovely and long suffering Mrs. Gotch) requests you's
BLT aficionados rate yer favorite bread.
She usually makes one with toasted Marble Rye or Sourdough du Jour, and another one in a soft Greek Flatbread folded over.
Give the latter a test-drive, because it's folded over yer better able to control any movement of the innards.
The Gotch
Favorite bread for BLTs and for BLATs is the Bay City sourdough bread here, toasted medium dark. Dukes mayo for the BLTs and after cooling, butter when I mash some avocado onto the toasted BC sourdough. I doubt I would turn up my nose at almost any bread though, for them.
Maybe on the flatbread, but then you miss the goodies on the plate, and as far as movement of inards, well, man, ya gots two hands, don't ya??!!