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What is the best sandwich?

I think it just coats the fish in oil. Blech.

Also the flavor of the fish comes through much better if it’s not drowning in oil.

And it’s generally recommended that if you are making a tuna sandwich that one should use tuna packed in water.
Just wanted to point out that Google does not agree with your comment about generally recommended.....

Not sure who is complaining about tuna being to oily, other than you.
 
Ah…though I haven’t looked back through the posts, I seem to recall someone saying tuna was oily.

Nevermind….
 
I’ve eaten a lot of canned tuna sandwiches back when I was a dirt poor student.
Think I’d have to go 3 days without food with no other options before I’d eat another can tuna sandwich.
Have only eaten it as sushi since.
 
Ah…though I haven’t looked back through the posts, I seem to recall someone saying tuna was oily.

Nevermind….
I think one person said a certain tuna sandwich didn't get greasy like others do. But he was referring to a tuna melt, which can be attributed to the butter used to grill it, or even the cheese.

Try the oil packed tuna sometime. I used to do the water packed version also and once I realized it was way better tasting in oil, I never went back.
 
I’ve always been a fan of water packed. I did a Google search on the subject:

When deciding between oil-packed and water-packed tuna, oil-packed is widely considered better tasting. However, the ideal choice depends on your recipe, as each serves a different culinary purpose.

Oil-Packed TunaFlavor & Texture: Has a richer, more savory flavor because the oil infuses into the fish. The texture is softer, moister, and less likely to dry out.Best Used For: Eating straight out of the can, in tossed salads (like a Niçoise), or in pasta dishes where you want the oil to act as a flavorful sauce base.Look for: High-quality Tuna in Olive Oil (rather than soybean oil) for the best heart-healthy fats and taste.

Water-Packed TunaFlavor & Texture: Features a cleaner, milder "tuna" flavor because the fish isn't masking behind added fats. The flakes are firmer and drier.Best Used For: Classic American tuna salads, casseroles, or any recipe where you want to add your own fats (like heavy mayonnaise) and need a "blank canvas" so seasonings shine through.Tip: If you are calorie-watching or want to control the fat and sodium content, water-packed tuna is the better lean choice.
 
OK.

Not sure if I need to say "You're right" or if "OK" is good enough to stop this discussion.
 
Have you ever heard of a wish sandwich?
A wish sandwich is the kind of a sandwich where you have two slices of bread and you
Hmm, hmm, hmm
Wish you had some meat

Bow bow bow...
:cool: :cool:
 
OK.

Not sure if I need to say "You're right" or if "OK" is good enough to stop this discussion.

A polite “let’s end this discussion” is all that is needed. Gotcha.

I did learn some new and interesting things about tuna though.
 
I was at the store last night after the gym and as I was cruising the aisles I thought that a sourdough, Italian dry salami and pepper jack grilled sandwich sounded good so I got the fixins and will be eating said sammie for lunch today.
 
Making Eldritch proud.
It's true, that right there is a classic that man rolled up. If you dressed it with a nice aoli and dijon, you're speaking my language. Sliced cherry tomatoes and some raw spinach for ruffage and you're in the ZONE.
 
Had this Lavash wrap at Spread restaurant in Sonoma late yesterday afternoon; lamb kofta and tahini yogurt sauce.

It was fantastic but I could only eat half.
 

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I’ve been meaning to try this place for a breakfast sandwich on my way to work

$8 egg and cheese. Its pretty basic and really good
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Newkirk’s on Potrero
 
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