GOAT Sandwich Tourney! (no actual goats were harmed)

[suzzer99]

I went Italian sub due to body of work. But I won’t be sad if pastrami moves on.

[econophile]

Let me lobby for Italian subs with some better pictures

[suzzer99]

That’s how it’s done. (posting more food porn I mean)

[dlk9s]

I mean, we all know what Italian subs are.

[suzzer99]

Yeah but good pics help. I try to find the best on google images. But if people want to post more to boost their candidate’s chances, I’m all for it.

[JimHammer]

[Melkerson]

@econophile

I love a good pastrami sandwich, but if we’re talking best of the best I think Italian sub has higher highs.

Thinking about this more I’d say in my experience, I’d say that Italian sub might have higher ceiling (debatable), definitely higher floor, but lower median experience. There is some terrible pastrami out there, but most places that are putting out a pastrami sandwich have their shit together.

Most places that make Italian subs are mid. I’m counting stuff like Subway as they claim to serve an Italian sub.

[suzzer99]

I might think about floor, median and ceiling. But it doesn’t include utter shite like Quiznos. It only includes places I’d want to go.

[econophile]

I guess partly I think the flavor profile of a well made Italian sub is much more interesting, and partly I don’t really like rye (which I’m assuming is the choice for the Jewish deli pastrami), whereas you can get some really great bread with the sub.

[Melkerson]

@suzzer99

I might think about floor, median and ceiling. But it doesn’t include utter shite like Quiznos. It only includes places I’d want to go.

I’m adhering to the spirit of the contest and going with the best version that I can reasonably get without requiring special travel* or paying someone like Kenji to spend 3 weeks in his kitchen perfecting the platonic ideal of whatever sandwich.

*For example, anything I can get in Manhattan would be fine as I normally find myself there every few yrs. So, in theory, that should make a good version of any sandwich attainable.

[suzzer99]

Yeah that’s correct.

[Melkerson]

@econophile

I guess partly I think the flavor profile of a well made Italian sub is much more interesting, and partly I don’t really like rye (which I’m assuming is the choice for the Jewish deli pastrami), whereas you can get some really great bread with the sub.

I remember I went to a deli that I used to live by and asked if they could make a pastrami sandwich on something other than rye. They looked at me like I was crazy.

[Fatboy8]

[Fossilkid93]

@suzzer99

This could have been brought to my attention before the nominations were set. Anyone bothered by Jewish deli pastrami and Montreal smoked meat each getting an entry has no one to blame but themselves.

@Fossilkid93 get in here and defend your boy.

Hmm, do we include the hastily thrown together Jewish pastrami or the meticulously crafted to perfection over several weeks Montreal smoked meat? Tough choice!

But what makes Montreal-style smoked meat so special? Pastrami was first popularized in New York City’s Jewish delis in the early 1900s, and this type of kosher-style deli meat eventually made its way to the Great White North with waves of immigration. However, smoked meat in Montreal eventually developed its own flavour, and according to Harris, it all boils down to how the meat is cooked.

“Traditionally, the dry curing process commenced with salt and spices being rubbed on the surfaces of briskets,” says Harris. “They were then piled into wooden barrels, where they remained marinating in their own juices for a period of 12 to 20 days, depending on the thicknesses, and being turned over a couple of times.”

Afterwards, the cured briskets were hung up on racks inside a smokehouse and cooked for six to nine hours depending on brisket size. As Harris says, this dry cooking technique “resulted in the unique quality and flavour of Montreal-style smoked meat.”

In contrast, Harris believes the “need for speed” influenced the American-style cooking tradition. Some purveyors used the “wet cure,” whereby briskets were rubbed with spices and soaked for only four days in a brine-filled barrel of nitrate and water. Another technique involved “heated smoked meat” — cooked briskets that were steamed for just three hours prior to being sliced and served to order.

[suzzer99]

Btw these both have one of my pet peeves. That weird dark green fluffy lettuce should never be on any Italian sub. But it looks so much better in pictures, so you always see it.

All Italian subs have shredded iceberg lettuce I HAVE SPOKEN.

[dlk9s]

Rye bread is the best. Just some simple rye bread toast with butter is so satisfying.

[dlk9s]

Oh shit…Italian sub on a rye bread sub roll.

[kerowo]

Who hurt you?

[DUCY]

[spidercrab]

@dlk9s

Rye bread is the best. Just some simple rye bread toast with butter is so satisfying.

@dlk9s

Oh shit…Italian sub on a rye bread sub roll.

Oh man, I see this all the time in academia: some egghead builds a logical argument based on a series of (on their own) seemingly-reasonable ideas, but ends up with some laughably impossible conclusion.

Basically some combination of:

and