Food

Out of context: Reply #1616

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• Continuity14

  Made "French" Dip sandwiches for the time for dinner.
  I'd never had them before.

  Dipped both cut surfaces of the bread in the jus, roast beef in the jus, on the bread, caramelised onions, Emmentaler cheese.

  I mean ... it's okay. It's a beef and cheese sandwich dipped in gravy. Nothing innovative, here.

  Hassle to make, though, so I'm not sure the effort is worth the reward. Sandwiches aren't supposed to take this much time to make.

  

  
  

  

  
  

  

  
  

  

  Continuity 14Permalink

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  • If I'm gonna spend this much time on something, I'd rather it be something interesting.Continuity
  • You filthy whore! <3palimpsest
  • <3Continuity
  • Likecanoe
  • Looks like a banger!utopian
  • When I was a line cook, I always hated making these! This looks elevated and delicious.stoplying
  • @stoplying, I think the thing that bugged me the most was the eating experience. I really don't think baguette is the right bread for this, because the crustContinuity
  • ... survives dipping just fine, while the crumb of the bread doesn't. So while you're trying to get your teeth through the crust, the whole sandwich ...Continuity
  • ... is disintegrating. Not the most pleasant eating experience.Continuity
  • what a delicious looking abominationjagara

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