Author Topic: What kinds of sandwitches did they have in the Old West (Read 19421 times)

Camille Eonich · « **Reply #20 on:** April 20, 2007, 03:25:20 PM »

Del I don't care nothing about the pie but home made bread ...

Hey micah 2150 calories a day is a lot to stay so skinny. How tall are ya?

gospel micah · « **Reply #21 on:** April 20, 2007, 03:29:24 PM »

im not sure how tall i am all i no is i stay skinny.

Delmonico · « **Reply #22 on:** April 20, 2007, 03:57:03 PM »

Well have some more Cammie.

My wheat white and rye dinner rolls.

Some white bread.

The Swedish Rye right out of the oven.

And some Czech Rye.

Notice the shiny look from the melted butter I spread across them to soften the crust a bit.

Whole wheat and left over dutch oven roast fer supper, stop by Cammie there should be enough for both of us, you can count, I'll just make sure I work hard enough to burn them off.

Advertising · « **Reply #23 on:** **Today** at 06:18:54 PM »

Camille Eonich · « **Reply #23 on:** April 20, 2007, 04:28:23 PM »

Dag Nab IT!

Marshal Will Wingam · « **Reply #24 on:** April 20, 2007, 04:57:59 PM »

Quote from: Arcey on April 20, 2007, 01:43:06 PM

Uberti or Pietta?

I think the cheese Del used in his sandwich is Uberti. I personally prefer provolone.

Marshal Will Wingam · « **Reply #25 on:** April 20, 2007, 04:59:52 PM »

Quote from: Delmonico on April 20, 2007, 03:57:03 PM

Now this is a photo!

Delmonico · « **Reply #26 on:** April 20, 2007, 05:05:18 PM »

15 1/2 inch Lodge skillet, I make one every food day at work. Can custom make them to suit the group. Make some for folks at work around the holidays. My price, 1 silk neck rag.

Enough bread to be 6 loaves if made that way. A hit at any pot luck I go to.

Marshal Will Wingam · « **Reply #27 on:** April 20, 2007, 05:08:43 PM »

Quote from: Delmonico on April 20, 2007, 05:05:18 PM

A hit at any pot luck I go to.

I think anything you make would be.

Delmonico · « **Reply #28 on:** April 20, 2007, 05:16:20 PM »

Yeah, but the bread is the all time favorite, pot lucks or out of the dutch ovens in camp. Have seen folks turn down nice desserts and main dishes to fill up on bread "as good as Grandma made."

BTW I know the secret to makin' bread "just like Grandma made." My brother went nuts the first time he tried it, thought I dug up her recipe, heck, she never used a recipe, I just know the secret, bet ya can't guess what it is?

Marshal Will Wingam · « **Reply #29 on:** April 20, 2007, 05:20:11 PM »

Quote from: Delmonico on April 20, 2007, 05:16:20 PM

BTW I know the secret to makin' bread "just like Grandma made." My brother went nuts the first time he tried it, thought I dug up her recipe, heck, she never used a recipe, I just know the secret, bet ya can't guess what it is?

A few years ago, I could have asked my dad. He made the bread in his family when he was young. I'd have to venture a guess that it has to do with the kneading. How'd I do?

Delmonico · « **Reply #30 on:** April 20, 2007, 05:46:54 PM »

Nope, I use the water out of the well at the farm.

We carry drinking water because the nitrates are a bit higher than needs be. When I learned enough of the science of cooking to understand I tried it. Got tried of litle brother telling me my bread was very good, but didn't taste exactly like grandma's.

Silver Creek Slim · « **Reply #31 on:** April 20, 2007, 09:57:36 PM »

That rye sure looks good.

Slim

Delmonico · « **Reply #32 on:** April 20, 2007, 11:02:12 PM »

Which one?

Marshal Will Wingam · « **Reply #33 on:** April 20, 2007, 11:13:13 PM »

Quote from: Delmonico on April 20, 2007, 05:46:54 PM

Nope, I use the water out of the well at the farm. We carry drinking water because the nitrates are a bit higher than needs be. When I learned enough of the science of cooking to understand I tried it. Got tried of litle brother telling me my bread was very good, but didn't taste exactly like grandma's.

So I have to go hunt you down to make bread right? Wow, talk about having the market sewn up.

Actually, I can identify with that. The property where I was born and raised had phenominal well water. My cousin now lives there, I could go collar a few gallons and see how it works out. Good tip.

Delmonico · « **Reply #34 on:** April 20, 2007, 11:24:48 PM »

Would taste just like yer momma's bread if you did it right.

Water does make a differance in many items.

Silver Creek Slim · « **Reply #35 on:** April 21, 2007, 04:32:20 PM »

Quote from: Delmonico on April 20, 2007, 11:02:12 PM

Which one?

All of 'em.

Slim

Delmonico · « **Reply #36 on:** April 21, 2007, 04:34:13 PM »

I can make about a dozen different kinds, double that if you include the sour dough version.

Silver Creek Slim · « **Reply #37 on:** April 21, 2007, 04:47:53 PM »

I tend ta stay away from sour dough.

Slim

Delmonico · « **Reply #38 on:** April 21, 2007, 05:00:35 PM »

The stuff can be dangerous, almost destroyed the Newbrassky State Fair grounds back in 1999.

Dr. Bob · « **Reply #39 on:** April 21, 2007, 11:45:52 PM »

Back to sandwiches!

I very seldom eat bread! For sandwiches, I like white from the store. What I grew up with and it tastes right.

My most favourite is my meatloaf with Durkee's Famous Sauce on toast!!

MMMMMMMMM, sooooo good!!

My second most favourite is SWEET [Vidalia or Bermuda] onion with mayonnaise, a little salt & pepper on un-toasted white bread. My local grocery store has a decent bakery and I get a baguette or loaf of Italian bread every 3 or 4 months. The loaf of regular white bread in the freezer has been there 3 month and is about 1/2 done.

When I get flour, it will be in cookies [chocolate chip] or brownies. Have chips & salsa at the restaurant where Tango is most Wednesdays. This last week I got a large pizza [sausage & mushroom] and got 4 meals out of it. With the coupon it came to about $2.02 per meal. I don't splurge like that too often.

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Author Topic: What kinds of sandwitches did they have in the Old West (Read 19421 times)

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