Who Puts Butter on the INSIDE of Their Sammiches

Sorry, didn't realize. Hey, you can have bagels shipped to ya.
http://www.bagelofthemonthclub.com/

You realize of course how pathetic it would be that a guy who lives in a very populated section of Washington State would need to resort to measures normally reserved for people who live in deep rural areas....like Alaska.

But I must say that I have seriously considered this solution to satisfy my pizza craving. So far I just do the best I can making my own, but I have not yet perfected the RockFord Il version of the Chicago Thin pizza.

Any Turkish bakeries in your town?

I like the good old bagels like those we used to get somewhere around midnight at I M Joy's on Temple Street in downtown LA. after concerts and whatnot. Dense, chewy, plain, delicious.

Total opposite of a company like Noah's Bagels - relatively fluffery big bagels with immense schmears, ugh.

Recently I've looked up a recipe for making Montreal type bagels, since they sound more like the olden days' IMJoys.

A bagel in Albuquerque? Fuggedaboudit.

Here's the recipe:
http://www.food.com/recipe/montreal-bagels-35261
Sounds doable.

Now to figure out if that is diastatic or non diastatic malt powder (from my slopping reading of a few sites, I think bagels get the non-diastatic (no active enzymes).
Will announce it, however it goes, if I ever make any. I've been busy enough making Momofuku's chinese scallion pancakes - pancakes being an odd word for them, as they're also easy, tasty, and chewy.

try this for something like a bagel, but better

http://www.azcookbook.com/2010/04/01/turkish-sesame-ring-simit/

or next best ....

koulouria

http://www.food.com/recipe/koul-uria-greek-sesame-bread-rings-143066

http://souvlakiforthesoul.com/2013/05/koulouria-sesame-bread-rings-recipe

Oh, on the matter of the thread -

I put butter on good bread toasted, 1 side. Sometimes I put good olive oil dribbles on instead.
Back as a kid I think we buttered only outside when making grilled cheese sandwiches. If I'm going to heat cheese, I'll usually make a quesadilla, not a sandwich.

For regular sandwiches, I'm a bread snob. Dense bread with good tooth/crumb texture, preferably homemade or the hearthbread types from market. Of good bread types, I like all sorts of flours, or mixes of flours.
I use mayo, but not a lot, a thin glaze. Sometimes my mayo has stuff in it - herbs, spices. I've made my own mayo a few times, it's easy with olive oil and tastes better, but I'm over that.

Once in a blue moon I'll add mustard to a sandwich.
If the meat or fish is already dressed with a marinade I throw on, then the sandwich is wet enough, nothing else added except whatever stuff like caramelized onions, roast eggplant slice, or roasted sweet peppers... or sliced pickled peperoncini. Lettuce/spinach/etc if any is alive and perky in the fridge.

Or maybe it's a plain sammich. My lifetime faves are the ones I remember my parents making when I was about four or five - left over roast turkey, salted, on bread with mayo.

Which brings up olden times bread - in the Chicago area in the fifties, it was called Weber's Bread, not Wonder Bread. Same stuff. Tuna/mayo or bologna went on it, sometimes served with a bowl of Campbell's chicken noodle soup. And Cool Aid or hmade lemonade.

Thanks for the reminder. I saved some of those recipes I looked up the last time you mentioned them. This time I'll leave the links on the desktop.
Now I'm getting hungry..

where did this thread go bad?

One should NEVER butter the bread that one is using in the act of constructing a sammich.

Even Ghandi had his PBJ's sans butter, naked,and he always had his bread toasted.

Imagine a BLT with BUTTER on the toast. Blecchh!

I use butter for so many things, it isn't worth it to list them all here.

be a good fellow and list a few.
EG
I always butter clams when they are steamed.

I just put butter on an Italian sausage sandwich, a few minutes back. It doesn't make a lot of difference what it is, I may put some on it. Jelly and butter. Honey and butter. Peppers and butter. If it has bread, particularly, it just may get buttered. Hamburger, eggs - Thing is, I never voluntarily use cheese, but butter I adore.

well, Ghandi woulda dissed you

Not if I dissed him first.

Yeh, but he could spin a yarn pretty damn good. Two ply.

stay outta Canada - we butter sandwich bread as a matter of course

We shoulda sent Ole gen Arnold back up there for another shot . Hed of straightened out your diets and your rampant LDL problem.

Butter on toast ok , loadsa butter on cornbread, yep .Butter on Sammiches , oy.

That sounds a little dirty.

and he smiled quietly.

(You can use that line in your next book)

I buy butter with clams.