Good eating.

My preference is a B.E.L.T. sandwich: Bacan, Egg, Lettuce and Tomatoe. I was raised on Miracle Whip, so that's my preferd mayonnaise, on Toasted Pumpernickel! UMM UMM Good!

Ivan

I was with you right up until I read the Miracle whip... I too was raised on that and finally found true happiness when I left home and started using real mayonnaise...I loved my mother, but she was wrong on the MW...
 
Like Ethang said, dad was a MW fan so that's what mom bought. We all got used to it. Between dad's paydays (1st and 15th) mom made us kids white bread, MW and sliced banana sandwiches. I developed a fondness for them.

Fast forward...I discovered the worlds of Duke's and Hellman's.

Ruthie and the boys won't touch MW. About three times a year I will get a small jar of MW and a banana and stroll down sammich memory lane and live in the past for ten minutes.
 
Also...my dad turned me on to these. I am still hooked.

A few years ago, my mom and I were talking about food. Somehow I wondered out loud what chocolate covered bacon would taste like. You guessed it, she made some and presented it to me with a huge smile. :D
I have to say, I really like bacon and I really like chocolate; but somehow the two together threw my taste buds into a state of total confusion.
Sweet and salty go together. But smokey, salty and sweet I could not get used to. I ate it and thanked her (she made a lot :eek:), but kindly asked her not to make any more.

Rusty, I'm looking at the peanut butter/bacon sandwich and wondering if it wouldn't be too confusing for my unsophisticated pallet. :rolleyes::D
 
Also...my dad turned me on to these. I am still hooked.


My wife's and her family eats theirs that way... I have tried BLT's that was numerous times over the years and still think there is something wrong with them... if I had known this before I married her I might have listened to my parents... :)
 
Fresh homegrown tomatoes are something special, and this is my favorite time of the year. We have a local meat market with some really good bacon, and a produce farm across the street. I would love to be able to grow our own, but don't have the property for that.

All that said.. this time of the year I love a BLT with a fried egg for breakfast, and could eat a BLT for dinner 4-5 times a week and not get tired of them. I like mine with just a hint of yellow mustard on the bacon, enough real mayonnaise to clog what is left of my main artery, and some fresh homemade bread. An ice cold beer or a tasty adult beverage and an ear of fresh sweetcorn and I am in heaven.

It's just a shame the season is so short here in Michigan. Why do I still live here?
 
I went from photo 1 to photo 2 in less than two hours this afternoon. It was a first for me.

Recipe called for vanilla extract and walnuts. I used almond extract and fresh almonds.

Pretty danged tasty, if I say so myself.
 

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Coat the green tomato slices with AP flour. Dip them in a buttermilk and egg bath. Dredge in AP flour, cornmeal, salt and pepper. Fry in your oil of choice but if you want to pamper your tastebuds go for the gold and use bacon grease.
 
Finally got good tomatoes and corn. Then bought loave of bread, lettuce and already had Helmans real mayo. Toasted BLT's for 3 days straight. Unfortunately did it right before annual cardiologist visit. He said am right on edge of needing blood thinners. Reminds me of time had an annual physical and doc remarked on high sugar level. Asked him if eating trix cereal would do it, and he said you would have to eat a whole box of it to affect your blood sugar level that much. Tried not to belch, and certainly didn't tell him of the previous nights little snack. The only time i have restraint is if i can't afford it.
 
Gave away most of last batch. Now got 6 half racks of hickory smoked baby backs in freezer.
 

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Rusty, our family recipe, for Green fried tomatoes is in my wife Hezzy's head, and isn't written down. But here it is for comparison. We much prefer cracker crumbs to corn meal, and I prefer bacon grease to olive oil.

Slice green tomatoes ¼" thick.

Make a batter; garlic salt, pepper, whipped raw eggs and a bit of AP flower.

With a rolling pin, crush a few white soda crackers into crumbs.

Dip the sliced green tomatoes into the batter, and roll them in the cracker crumbs.

Fry the green tomatoes in a skillet or on a griddle, greased with olive oil, or bacon grease, until they are browned.

Chubbo
 
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