[Sca-cooks] OT/OOP NYT Article on Math Formula For the Perfect Bacon Sandwich...

[silverr0se at aol.com]

Weelll...
 
It so happens that I was at Art's Deli in Studio City, CA, a deli that transplanted NYC show-biz folk favor, and my nephew ordered the BLT.
 
Even as an acknowledged bacon-a-holic I have never seen so much bacon on one plate as that sandwich! Was there L & T? I don't know, mine eyes were dazzled.
 
There was at least as much bacon on that sandwich as Katz' piled on the brisket on a sandwich I still remember fondly from my last trip to NYC.
 
Hmmmm, I naughtily have some bacon at home - it's only still there because there was also lox at home - so maybe I should find me some good bread (wrist still not up to baking my own...:( ) and experiment.
 
Soooo - what kind of bread would one need to construct the perfect American bacon sandwich?
 
Renata
 
 
-----Original Message-----
From: adamantius1 at verizon.net

That had occurred to me, too, but I also wonder how many Americans  
eat that many bacon sandwiches (I mean, straight bacon, without egg,  
or lettuce and tomato, chicken, turkey, etc.) This would presumably  
affect the results somewhat, as would the possibility that American  
sandwiches can tend to be more about the filling than they are about  
the bread -- I mean, I'm sure you can get a corned beef sandwich in  
the UK, but it probably isn't the monstrosity you routinely get at  
Katz's Deli. I'm not sure where, in the meat-to-bread ratio, a bacon  
butty falls.

Adamantius (hmmm... I do have some back bacon in there somewhere...)
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