That would be a lot
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Its theme based. At the end of every show I announce the theme for next week's, then the suggestions come pouring in via Mastodon.
Tonight's theme is covers, and I currently have 5 1/2 hours of suggestions to dig through.
Seems like a lot of suggestions for just 15 people... Sounds like you might have more listeners than you think.
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On Sara Lee Artisano bread, in this order:
Yellow mustard
Two slices of oven roasted turkey breast
One slice of cheese (baby Swiss or Gouda)
Another slice of turkey
Another slice of cheese
Green or red leaf lettuce
A thick slice of beefsteak tomato
Onion
MayoI pack the lettuce tomato and onion in a separate zip top bag and add them to the sandwich right before eating it. Makes all the difference.
I randomly made this the first time I actually took my lunch to work and at the first bite was like “FUCK that’s a good sandwich” and I’ve taken the exact same thing every day for weeks now.
wrote on last edited by [email protected]On Sara Lee Artisano bread,
Bruh what? I'm sure the sandwich is good, but a great sandwich begins and ends with the bread, and I just don't know that Sara Lee cuts it imo
I pack the lettuce tomato and onion in a separate zip top bag and add them to the sandwich right before eating it. Makes all the difference.
This is the real protip right here.
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It's the cheese, man.
Incredible how much switching from kraft American ups your sandwich game.
I'm partial to havarti myself.
kraft American
That shit isn't even cheese, and I kind of hate that this is what people think "American cheese" needs to be.
Cooper Sharp American is where it's at. If you know, you know.
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That's a really open and insightful point
You've made my day, thank you!
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On Sara Lee Artisano bread,
Bruh what? I'm sure the sandwich is good, but a great sandwich begins and ends with the bread, and I just don't know that Sara Lee cuts it imo
I pack the lettuce tomato and onion in a separate zip top bag and add them to the sandwich right before eating it. Makes all the difference.
This is the real protip right here.
Certainly go with the bread you like, but the Artesano is #1 rated from America’s Test Kitchen for supermarket white bread. I use it because the loaf lasts me two weeks without going stale or moldy. I’d prefer fresh bread from the bakery or the farmers market but it just doesn’t last long enough to use the whole loaf.
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Seems like a lot of suggestions for just 15 people... Sounds like you might have more listeners than you think.
15 people probably listen to it live and then the rest look it up on mixcloud.
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Theres a guy I know who focuses on always getting high numbers. He's one of those startup weirdos.
Bragged that he got 100 likes with his new shirt.
Bragged that his photo of his smoothy got major engagement and was trending.
It seems exhausting to constantly perform like that.
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It's not the same, likes cost nothing. Imagine going around and telling every poster you upvote "good comment, I like this".
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You'd think they'd take a whole empire being named after them to be a COMPLIMENT but apparently not
Can't be having a laugh on reddit come on now
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I'm reminded of a scene near the end of The Hitchhiker's Guide to the Galaxy, where the protagonist becomes like this venerated sandwich artisan on a tiny out-of-the-way planet.
Agreed that most sandwiches are better fresh. Any kind of dampness or shudder sogginess, totally knocks off 10 points.
My sandwiches are made with this fried tofu mix of my own design lol, so might not appeal to others but I still appreciate the art generally.
While we're sharing, my secret technique is toasting the inside of the sandwich breads, so you get soft bite going in then a little crunch on the inside.
Share the art of your tofu please.
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It's not the same, likes cost nothing. Imagine going around and telling every poster you upvote "good comment, I like this".
That's a good comment. Genuinely I nodded reading it.
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That's a good comment. Genuinely I nodded reading it.
Thank you very much I like your comment too.
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That's a good comment. Genuinely I nodded reading it.
Solid comment, A++++, would read again.
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Seems like a lot of suggestions for just 15 people... Sounds like you might have more listeners than you think.
Yeah, what @[email protected] said. I stream with Owncast, so can see how many are online. On average it's 15. But yeah, I seem to get around 30 listens per episode on Mixcloud during the weeks after.
This week's theme is cover versions, which everyone loves, so I've had an unusual number of suggestions. One guy dropped about 20 at me.
All in all it's a nice, manageable number for me. I'm very aware that if I had 1000 people throwing suggestions at me each week I'd feel like I was drowning and would almost certainly get scared away from it. While it's something I fit in around a full time job, that is.
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Theres a guy I know who focuses on always getting high numbers. He's one of those startup weirdos.
Bragged that he got 100 likes with his new shirt.
Bragged that his photo of his smoothy got major engagement and was trending.
It seems exhausting to constantly perform like that.
I think about that quite a lot when I'm watching some of my favourite channels on YouTube. Just how much they have to keep on having ideas, and how much time and effort goes in to that 15 minute video you've just watched.
I don't have the energy for that.
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Share the art of your tofu please.
With pleasure. I'm still perfecting it, but so far the base is
- 1/2 block extra firm
- dash of dark soy (tbsp?)
- little pinch of salt, unless soy sauce is super salty
Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.
Sprinkle salt, Dash dark soy sauce over. Then it's anyone's game. Things I've tried (not always together):
- onion powder?
- garlic powder?
- minced garlic?
- chili flakes? (Essential, imo)
- tsp cumin?
- fennel seeds?
Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.
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With pleasure. I'm still perfecting it, but so far the base is
- 1/2 block extra firm
- dash of dark soy (tbsp?)
- little pinch of salt, unless soy sauce is super salty
Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.
Sprinkle salt, Dash dark soy sauce over. Then it's anyone's game. Things I've tried (not always together):
- onion powder?
- garlic powder?
- minced garlic?
- chili flakes? (Essential, imo)
- tsp cumin?
- fennel seeds?
Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.
Stores well in fridge. I use it as the protein in my sandwiches like,
- toasted bread (inside only, as mentioned)
- vegan mayo on both sides
- too much lettuce
- the fried tofu
- ketchup, because I'm a basic baby. Any kind of sauce would rule, though.
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15 likes doesn’t make you a loser, 1000 likes does
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With pleasure. I'm still perfecting it, but so far the base is
- 1/2 block extra firm
- dash of dark soy (tbsp?)
- little pinch of salt, unless soy sauce is super salty
Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.
Sprinkle salt, Dash dark soy sauce over. Then it's anyone's game. Things I've tried (not always together):
- onion powder?
- garlic powder?
- minced garlic?
- chili flakes? (Essential, imo)
- tsp cumin?
- fennel seeds?
Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.
And you just use it as sandwich filling?
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And you just use it as sandwich filling?
Yeah exactly. My b, I tagged that on as a comment here : https://slrpnk.net/comment/16607327
