Yeah, for a while there, I'd tuck and fold over the ham or whatever lunchmeat it was. So it would make a pile, with a lot of air pockets and springyness.
I have no idea why I was doing that. I feel like I was seeing it done that way for sandwiches in tv ads. Total waste of time and effort with zero flavor/texture payoff, at least as far as this sandwich aficionado's palate goes!
But I'm willing to hear other viewpoints. Anybody out there still fluffing their lunchmeat?
I have no idea why I was doing that. I feel like I was seeing it done that way for sandwiches in tv ads. Total waste of time and effort with zero flavor/texture payoff, at least as far as this sandwich aficionado's palate goes!
But I'm willing to hear other viewpoints. Anybody out there still fluffing their lunchmeat?
Comments
It totally changes the texture AND provides better tooth-feel.
And I barely eat meat. Just bacon once in a while.
Heh. Fluffing meat.
http://icolor2.blogspot.com/2007/07/subway-cheese-tessellation.html
There’s even a Facebook group (natch) to force Subway to start tessellating its cheese.
But Corporate is evidently either ignoring the basic science of the sandwich or not providing sufficient incentives to tessellate.
How about a living wage, fuckers?
@Veg: Don't even attempt to fluff the bacon. That road goes to heartbreak.
@Mel, & JMH: actually, I like a little variety in the evenness of the cheese layer. I like the way the non-tessellated approach mixes it up with gaps and double-thick areas of overlap.