Tuesday, October 28, 2008

sandwich craft

1. October is often an interesting weather month in Atlanta. Two weeks ago we had temps in the eighties. Today we are struggling to get out of the forties. Imagine how cold it would be if we didn't have global warming.

2. I just ate a terrible sandwich at Blimpie. I forgot to grab my lunch on the way out the door this morning so I had to go out. It is possible to get a decent sandwich at Blimpie but this abomination violated nearly every fundamental tenet of the sandwich craft. Deli meat should be sliced thin. Thin. I don't want a ham-steak on my sandwich. This is a matter of taste and texture. The bread was sponge-like not just in appearance but in taste. A big puffy sponge completely out of proportion to the contents of the sandwich. The ham-steak was covered in shriveled lettuce that had probably turned two days ago, a sad, mushy slice of tomato and huge, thick chunks of onion. Onion on a sandwich should be sliced thin, just like the meat, otherwise all you can taste is onion. I did not enjoy my ham-steak-onion-sponge sandwich. Why aren't there more Italians in the south? Can we ship some in for sandwich training?