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Tip your local subway guys, after a while they really make them better/add extra items at no charge, etc.
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tips on my mind (only halfway through the thread)
a) subway sucks...try publix for deli sandwiches on the fly.
b) never be afraid to go heavy on the
c) and NEVER EVER use light mayo (do not pass go, do not collect $200, go directly to hell if you even make eye contact w/ the fat free glue-sh1t)
d) if you are creative enough to come up with a good custom sauce...some sandwiches can be greatly enhanced by dipping. One of the best purchases i made was a set of medium sized sauce cups (smaller than a mug of coffee, larger than a paper ketchup cup at wendy's)...with these I experiment a lot with sauces (lemon juice/vinegar can often be overlooked when making sauces).
e) fried zucchini(sp?) and most other fried vegetables with a good dipping sauce like an avacado ranch or a wasabi+mayo mix can be a great alternative to potato chips or fries.
f) not using a good bread is a common obstacle for bad sandwich makers. same for cheese. White/Yellow american is the diet coke of cheeses (I make silent character judgements when I see ppl use these two). oh and same with regular yellow mustard...gheyyyyyyyyy - you have no palate!!!
g) vine ripe tomatoes or no tomatoes. and if you use the vine ripe, add salt and pepper.
h) red onions or sweet vadalia's >>> white onion when used
i guess now I'm kinda getting into quality of ingredients and feeling kinda nitty so I'll stop.
But I think there should be a cooking/food forum. I openly admit to being a food snob.
EDIT: just finished catching up and most of my stuff was already mentioned.
- banana peppers
- yes, it is possible for a sandwich's shear size (in a mouth opening range perspective) to bring it down a notch in quality.
- whoever mentioned grilling bread ... vnhs!
- i've experimented with the flip before...nice mason. chips/fries on super quick on the fly sandwich works, but not for masterpieces.