Now this is what I call a sandwich

[Oldman]

If you are dial up .... sorry I posted this before I gave thought to your connection--back in 2003.... go grap something to drink.... however it is worth the wait.
Olds

http://www.dow-mgc.org/cgi-bin/iB3/ikonboard.cgi?s=49fb951397a650f425b2bc8a99046659;act=ST;f=1;t=1205

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[Oldman]

Chez,

When you get around to it...months back I asked about a non-smoking food board.  

I never got an answer. If Mr. Bradley is against members coming together and sharing other ideas that is his call. Nevertheless I never got a reply concerning this issue. So I'm re-posting concerning this issue.

Perhaps I'm wrong but I don't believe the members here are smoke blinded. We have other items to offer that will only make this place better.
Olds

http://rminor.com

[nsxbill]

Looks delicious....composed of lots of stuff I don't have on hand unfortunately!  Think I will go make a sandwich out of something I do have...Beer would be good with it too! You are evil Olds!  I am supposed to be dieting!

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>

[MallardWacker]

Olds,

That <b>Capicolla</b>[:p] has got me hot....That stuff looks great.   My brain is going wild here, have not done a search yet but I wondering how you make that stuff. I am salivating....


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[BigSmoker]

Its on the too do list[;)]

Jeff
//www.bbqshopping.com

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[Oldman]

Prosciutto is a slow controlled curing/ ageing process. The hog has to be feed the correct foods. The ham it self has to be of a curing quality...not like the fresh hams you normally see. The really good hams are cure/ age for two years minimum if I remember correctly.

Normally in a quality deli there are two if not three grades of Prosciutto.  Here the prices are:

6.50 lb
12.95 lb
19.95 lb

I have found and it is just my opinion that the middle grade is the best for sandwiches. The highest grade has less fat.
 


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[MallardWacker]

I am such a STUPOID[B)] here I really ment Capicolla, I know what  Prosciutto is.  My mistake when I did a little cut and paiste thing.  But still interested in that.....Just the looks of it get em goi'n.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Oldman]

Now if you have not had quality Sweet Capicolla you are totally missing the boat.

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[gotbbq]

That looks like one incredible sandwich.  Suggestion - You can take jardinier (mixed pickled italian veggies) they come in a glass jar.  Put in food processor, makes a similar addition to the sandwich.  I wish I had one now.[^][^][^]

gotbbq

[Oldman]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by gotbbq</i>
<br />That looks like one incredible sandwich.  Suggestion - You can take jardinier (mixed pickled italian veggies) they come in a glass jar.  Put in food processor, makes a similar addition to the sandwich.  I wish I had one now.[^][^][^]

gotbbq
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Sorry I did not see your question before. My answer is I don't know. I do know that everyone who I have made these for always wants the recipe. This balance of flavoring came over a period of many trials. If and I mean IF I was to add anything to it, it would be 1/4 - 1/3 teaspoon of anchovy paste in step one of the recipe.

You might want to check out the re-work posting concerning this sandwich. I cleared up and added some more information about ratios etc.. <font color="red">HERE</font id="red">

<font color="red"><font size="6">Posted and corrected/ edited for dial ups on recipe site.</font id="size6"></font id="red"> phew what a pain in the short this was to re-do LOL

Olds


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