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The Sandwich
Topic Started: Nov 1 2004, 08:27 PM (200 Views)
cmoehle
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Chris - San Antonio TX
I take a sandwich for lunch everyday five days a week...

Americans Gobble 45 Billion Sandwiches Annually

NEW YORK (Wireless Flash) -- This year, Americans will eat almost 200 sandwiches apiece.

That's not a prediction, that's an actual statistic from "The Sandwich Lady," Becky Mercuri, author of the new book, "American Sandwich" (Gibbs Smith).

She says the average American gobbles 193 sandwiches every year -- adding up to 45 billion consumed across the country annually.

It's National Sandwich Day this Wednesday (Nov. 3), the birth date of the Earl of Sandwich, an 18th century nobleman who ate meat between bread so he could have one hand free to play cards.

Mercuri says although the Earl gave the sandwich its name, humans have been eating them since grain was first cultivated in 9000 B.C.

But she says America is truly the land of sandwiches and her book highlights regional specialties like Maine Lobster Rolls, New York deli Reubens and Missouri's St. Paul Sandwich -- an egg foo yung patty on white bread with mayo.
Politics is the art of achieving the maximum amount of freedom for individuals that is consistent with the maintenance of social order.
--Barry Goldwater
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Outback Annie
Mojave Desert Yacht Club


A piece of trivia to add to that Chris, that some might find interesting, is the fact that america uses a heavier grade of flour in their bread. So much so that I hardly ever eat bread here in the states because I find it just too heavy.

When I took my husband to Australia back in 2002 he loved the bead over there and couldn't believe how much lighter and tastier it was.

He was bound and determined to find out why the aussie bread was so much nicer to eat than the american bread so we hunted out a baker who told us that the australian flour was much lighter in grade.

To further prove this theory my parents brought me over some packets of aussie flour when they visted the states some years back with which I baked greek spinnach pie and the pastry cooked beautifully but when I attempted to cook the same pie using the same recipe the pastry was very heavy and the entire pie jsut tasted very heavy and wasn't very nice at all.

I found this to be so even when cooking bread in a bread cooker.

Until that point I had no idea there were different grades of flour. I knew about different types of flour such as wheat, brown, rye etc but I didn't know about the grades.

I found that to be an interesting piece of trivia but then maybe I'm just a bread snob. ;)
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Heathertee
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Heather-Central Connecticut
Annie, you can order very good flour for different kinds of bread HERE.
I get the flour for the real French baguettes that my mother loves, from this site.

Chris, I love sandwiches but I start to resemble the Hindenburg (before crashing) after a month or so of them, so try to restrict my consumption to one or 2 a month.
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cmoehle
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Chris - San Antonio TX
And I thought my wife was shrinking my clothes. It's a plot, I tell you! :crazier:
Politics is the art of achieving the maximum amount of freedom for individuals that is consistent with the maintenance of social order.
--Barry Goldwater
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sylley2000
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Sylvia, Grand Bend ON
Here's some more trivia for you about flour. American flour is different from Canadian flour. The Canadian flour has more gluten in it. If you make bread in the States you have to add more yeast. The equivalent of Canadian flour in the States is bread making flour.

The gluten in Canadian flour requires less yeast to rise.

Sylvia
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sylley2000
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Sylvia, Grand Bend ON
I love bread...it's my weakness.

I also like sandwiches and make them often.

One of our favourites is corned beef on rye. I often make the rye bread because mine has more flavour and I just love fresh bread.

I also like sandwiches that are made with buns and sometimes make the buns too. Love sourdough buns, especially with pork and thin slices of radish. I keep a sourdough starter in a mason jar in my fridge and supplement it often.

I also make pizza dough and use my breadmaking machine to make it. Usually make pizza on Friday night and have leftovers on Saturday. My recipe has beer and garlic powder in it. The pan that I make it in would be an extra-extra large size.

Sylvia
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Heathertee
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Heather-Central Connecticut
I am impressed with the amount of baking you do, Sylvia.
I used to bake three loaves twice a week when my kids were growing up. I would have hot bread just coming out of the oven when they got off the school bus, have them hang up their snow jackets and sit around the kitchen table. One loaf would be made smaller than the others; I would let them tear it to pieces with forks (too hot to cut) and eat it with homemade jam, honey and butter. Of course, I had to have my share!
If you ever come here to visit, would you bring me some starter? Mom loves sourdough.
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sylley2000
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Sylvia, Grand Bend ON
I certainly would bring it. But in case you want to make your own, here's my recipe. It's a Robin Hood recipe. I have quite a large collection of Robin Hood recipes.

http://www.robinhood.ca/recipe.details.asp?rid=75&prcid=13

It takes about 6 days to make it. I keep mine in a 2 litre mason jar that has a very tight lid. And I do bring it to room temperature when I use it. Please make sure you use bread flour if you make it, because it would have an equivalent amount of gluten (protein) that gives bread structure.

Our all purpose flour has the same amount of gluten as your bread flour. (I just checked that to confirm it before giving you this recipe) The starter stores very well and lasts a long time. The longer you use the same starter, the better the bread becomes, or so it seems.

Sylvia
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TexasShadow
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Jane
I'm a sandwich lover.
Just give me some good bologna with sliced tomatos, onions and lettuce on oat nut or wheat bread.
or some good colby cheese with tomatos and lettuce.
or ham
or roast beef
or chicken
or.......... :ohmy:
Posted Image "A conclusion is the place where you got tired of thinking."
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