Chocolate Sandwiches

[Nihil Obstat]

I can keep going until you admit defeat.

Food is like language. There is nothing you cannot do as long as someone understands it.

[4LoveofJMJ]

Nutella on wheat toast is my favorite! I don't stomach it well if the Nutella is on regular white for some reason. The wheat tastes better anyway.

[Gabriela]

Candied salmon.

Dude wot?

I can keep going until you admit defeat.

Food is like language. There is nothing you cannot do as long as someone understands it.

Now youre just being silly. If there is such a thing as objective beauty, then there is such a thing as objective tastiness. And sweet savory foods are not it. 

[Nihil Obstat]

Oatmeal with brown sugar.

[Gabriela]

Oatmeal with brown sugar.

You're an aesthetic relativist, aren't you?

For shame. I'd never have guessed.

[Nihil Obstat]

You're an aesthetic relativist, aren't you?

For shame. I'd never have guessed.

Certainly not. But I am a linguistic descriptivist.

 

Honey glazed carrots.

[marigold]

All right. Let's do this. 

Boo, I want my money back. This is not the lip-licking chocolate sandwich image I thought I was promised.

[puellapaschalis]

You don't get money back for what you thought you were promised....

Having said that, 

 

[HopefulHeart]

You don't get money back for what you thought you were promised....

Having said that, 

 

Oh my word, that's quite a high chocolate-to-bread ratio.

[puellapaschalis]

My innards agree with you. 

[IgnatiusofLoyola]

I don't find the idea of a chocolate sandwich on American white bread very appetizing. But, I suspect that's mostly because I don't find American white bread very appetizing and has nothing to do with the addition of chocolate.

I was raised near San Francisco, and our standard household bread was not white "Wonder" bread, but fresh sourdough loaves.

Perhaps because of this, I CAN imagine a chocolate sandwich consisting of chocolate in a French baguette. I have had chocolate croissants, and they are wonderful.

Gabriela--Like Nihil, I think there are some savory/sweet combinations that are spectacular. My current favorite sweet/salt combination is salt caramel gelato. Try some--ideally the most highly rated, highest butter fat, expensive brand you can afford--then see what you think. I am not a "salt person" at all. I'm not a big fan of salty snacks like potato chips etc. But, I have found that the addition of a small amount salt to certain sweet foods--not all--makes a uniquely lovely taste experience. A bit of salt with caramel seems to work well. I discovered that when I mixed caramel popcorn with regular, lightly salted popcorn. (Some Chicagoans like to mix cheese popcorn, and caramel popcorn--so much so that I've seen it called "Chicago style." I'm not a fan of cheese popcorn, so for me personally it's a "meh.")

I have also heard of people who lightly salt their fresh watermelon. That doesn't appeal to me, and I've never tried it. But some people swear by it.

Another popular sweet savory combination--pineapple and ham on cheese pizza. I was surprised by how well that combination worked. It's not my favorite pizza combination, but I like it better than, say, regular pepperoni pizza.

Last, I used to make a cookie frosting that included lots of butter and some whipped cream, along with powdered sugar, etc. I put the frosting on plain butter cookies and we called them "heart attack" cookies. I found that the addition of a pinch of salt to the recipe made the flavor more interesting, and it actually tasted sweeter.

[marigold]

You don't get money back for what you thought you were promised....

Having said that, 

 

Yum!

[marigold]

I don't find the idea of a chocolate sandwich on American white bread very appetizing. But, I suspect that's mostly because I don't find American white bread very appetizing and has nothing to do with the addition of chocolate.

I was raised near San Francisco, and our standard household bread was not white "Wonder" bread, but fresh sourdough loaves.

Perhaps because of this, I CAN imagine a chocolate sandwich consisting of chocolate in a French baguette. I have had chocolate croissants, and they are wonderful.

Gabriela--Like Nihil, I think there are some savory/sweet combinations that are spectacular. My current favorite sweet/salt combination is salt caramel gelato. Try some--ideally the most highly rated, highest butter fat, expensive brand you can afford--then see what you think. I am not a "salt person" at all. I'm not a big fan of salty snacks like potato chips etc. But, I have found that the addition of a small amount salt to certain sweet foods--not all--makes a uniquely lovely taste experience. A bit of salt with caramel seems to work well. I discovered that when I mixed caramel popcorn with regular, lightly salted popcorn. (Some Chicagoans like to mix cheese popcorn, and caramel popcorn--so much so that I've seen it called "Chicago style." I'm not a fan of cheese popcorn, so for me personally it's a "meh.")

I have also heard of people who lightly salt their fresh watermelon. That doesn't appeal to me, and I've never tried it. But some people swear by it.

Another popular sweet savory combination--pineapple and ham on cheese pizza. I was surprised by how well that combination worked. It's not my favorite pizza combination, but I like it better than, say, regular pepperoni pizza.

Last, I used to make a cookie frosting that included lots of butter and some whipped cream, along with powdered sugar, etc. I put the frosting on plain butter cookies and we called them "heart attack" cookies. I found that the addition of a pinch of salt to the recipe made the flavor more interesting, and it actually tasted sweeter.

I love this entire post, Iggy. Where I live, supermarkets actually sell bags of mixed sweet and salty popcorn.

My mum is a patissiere, so talking about food and dreaming up new inventions is a lifelong hobby. I can vouch for the cheese popcorn, even if it's 'meh' for you - fresh hot popcorn with parmesan grated on top is something I'll eat any day. I've also experimented with spreading out freshly made popcorn on a baking tray and sprinkling on a sugar/cinnamon combo, things like melted chocolate - back to the chocolate again - or maple syrup. To make it worthwhile you HAVE to put salt on first. It's a flavour enhancer as well as being a flavour in its own right. My mum always put a good pinch of salt in any sweet baking. She actually really loves the sweet-salty combination, so includes that in a lot of the pralines she invents. There's a milk chocolate praline with a large flake of seasalt stuck on top like a snowflake. That's delicious. But my favourite is the dark chocolate praline with a flake of salt-cured meat - kind of the Scandi equivalent of jerky. Don't knock it till you've tried it!

[NadaTeTurbe]

I don't find the idea of a chocolate sandwich on American white bread very appetizing. But, I suspect that's mostly because I don't find American white bread very appetizing and has nothing to do with the addition of chocolate.

I was raised near San Francisco, and our standard household bread was not white "Wonder" bread, but fresh sourdough loaves.

Perhaps because of this, I CAN imagine a chocolate sandwich consisting of chocolate in a French baguette. I have had chocolate croissants, and they are wonderful.

Gabriela--Like Nihil, I think there are some savory/sweet combinations that are spectacular. My current favorite sweet/salt combination is salt caramel gelato. Try some--ideally the most highly rated, highest butter fat, expensive brand you can afford--then see what you think. I am not a "salt person" at all. I'm not a big fan of salty snacks like potato chips etc. But, I have found that the addition of a small amount salt to certain sweet foods--not all--makes a uniquely lovely taste experience. A bit of salt with caramel seems to work well. I discovered that when I mixed caramel popcorn with regular, lightly salted popcorn. (Some Chicagoans like to mix cheese popcorn, and caramel popcorn--so much so that I've seen it called "Chicago style." I'm not a fan of cheese popcorn, so for me personally it's a "meh.")

I have also heard of people who lightly salt their fresh watermelon. That doesn't appeal to me, and I've never tried it. But some people swear by it.

Another popular sweet savory combination--pineapple and ham on cheese pizza. I was surprised by how well that combination worked. It's not my favorite pizza combination, but I like it better than, say, regular pepperoni pizza.

Last, I used to make a cookie frosting that included lots of butter and some whipped cream, along with powdered sugar, etc. I put the frosting on plain butter cookies and we called them "heart attack" cookies. I found that the addition of a pinch of salt to the recipe made the flavor more interesting, and it actually tasted sweeter.

The first time that a British gave me white bread instead of baguette when I asked him for bread, I had to sit down to get over the shock. (this british was living in France, in front of a backery, but never ate baguette  ) 

[Peace]

It is all about the mayo sandwich in my crib.