Kremer's Market in Crescent Springs, Kentucky. It will be the Buttermilk Pike exit if you are in the area, off i75. It's a $7.00 sandwich due to the quality. Peek at their site to see the beautiful grocery and deli products. Menu is there as well. Simply the most delicious BLT I've ever had. Next time it will be two. Heaven sakes.

If I lived closer, I’d try two! We have a local bakery in Middlebury Vt, that makes the best Ruben sandwiches ever. They’re on homemade white or wheat bread, grilled on a flattop in butter, and huge. Thinking right now they’d make a delicious breakfast!

The best ones I've ever eaten were made by me.

Its been a while since I had bacon. I used to purchase 3 pound thick slicked bacon from Kroger at $7.99 and now it is double the price !!! I guess I will wait till prices go down. God Bless !!!

Whenever I'm up traveling for hunting/fishing, etc., I will go out of my way to a meat market having their own smoked meats and fish. I mostly stock up on the thick cut smoked bacon to use as an ingredient in various recipes.

I think one the best ones I've had. Was some nice thick sliced bacon and some of my dad's tomatoes he dropped off. I think I used just over half a pound of bacon on that thing. So good...

A properly made BLT is one of the greatest things you can eat. A fantastic balance between crunchy and soft, salty, crisp, fresh...all rolled into one.

Here's Thomas Keller showing Adam Sadler how to make his version during the filming on one of his movies....his formula: really good bread, enough bacon, fried egg to make it that mush better and a dark beer.

quote:

Originally posted by sse:
The best ones I've ever eaten were made by me.

Yeah, it is hard to beat carrying in the tomato from the garden and slicing and eating it while it while it is still warm from the sun. Good bread and bacon matter too, but it is the freshness of the tomato that distinguishes a good BLT from a great BLT.

quote:

Originally posted by architect:

quote:

Originally posted by sse:
The best ones I've ever eaten were made by me.

Yeah, it is hard to beat carrying in the tomato from the garden and slicing and eating it while it while it is still warm from the sun. Yeah, it is hard to beat carrying in the tomato from the garden and slicing and eating it while it while it is still warm from the sun. Good bread and bacon matter too, but it is the freshness of the tomato that distinguishes a good BLT from a great BLT.

I haven't been able to bring in my own tomatoes in a few years, maybe I should shoot for next Summer. I still propagate fresh herbs.

$7.00 for a sandwich is cheap around here

Everything is pushing $10+ these days

quote:

Originally posted by myrottiety:
I think one the best ones I've had. Was some nice thick sliced bacon and some of my dad's tomatoes he dropped off. I think I used just over half a pound of bacon on that thing. So good...

Yes indeed, a half pound of bacon rules.. .

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Originally posted by PASig:
$7.00 for a sandwich is cheap around here

Everything is pushing $10+ these days

Kremer's BLT is not a big sandwich but somehow they put a 3rd slice of bread, not typical white bread and bacon on both sides. The lettuce is tender. I am sure I will get two next time. You get a nice quarter speer of dill pickle with the BLT.

quote:

Originally posted by David Lee:


Kremer's BLT is not a big sandwich but somehow they put a 3rd slice of bread, not typical white bread and bacon on both sides. The lettuce is tender. I am sure I will get two next time. You get a nice quarter speer of dill pickle with the BLT.

Sounds great


I discovered that Wawa around here will make a BLT hoagie for you, it’s not bad but it’s like 8 or 9 bucks

One of the tricky parts of a BLT, is the tomato. Needs to be ripe, vine ripened but not overly watery so it doesn't drip down your chin. A fine balance that you can't usually find at the local big box grocery store. NJ and Illinois, with their roadside farm stands have perfect fresh tomatoes.. I'm sure there are other states as well, but I'm familiar with those. Texas tomatoes suck.

Best one for me (and my wife) was a at the Queen of Tarts Bakery in Dublin, Ireland not far from Dublin castle. They used rasher bacon as is common there and it was something else.

When I was on the road a lot I stopped in there once, I agree with you, fantastic. Used to have to go to Erlanger a lot so was always trying different places.

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Originally posted by SigM4:
Best one for me (and my wife) was a at the Queen of Tarts Bakery in Dublin, Ireland not far from Dublin castle. They used rasher bacon as is common there and it was something else.

Doesn’t rasher (or streaky) bacon just mean American style, from the pork belly?

The only bacon that I saw in Ireland was back bacon which is the usual “bacon” the Brits and Irish eat which seems like ham to me.

I thought rasher was a term for a quantity of thin sliced bacon.

If I'm in the area, I'll definitely try it. I've had very few restaurant BLTs that stood out to me. The best was in a small mom and pop coffee shop/bakery in the Japanese countryside years ago. The bacon itself was good but nothing special, but the fresh lettuce and tomatoes, house-baked bread, and Japanese mayo all worked to make a darn good sandwich. It was also quite big.

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Originally posted by bald1:
I thought rasher was a term for a quantity of thin sliced bacon.

It is, but it's also a type of bacon.

https://www.myrecipes.com/extr...an-and-british-bacon

Both Americans and Brits can agree that bacon plays a critical role at breakfast, but any American who’s had the pleasure of eating a full English breakfast—beans, fried tomato, eggs, and all—knows that British bacon is different from American bacon. American bacon is generally served in crispy strips, streaked with fat, while British bacon, also known as rashers, is chewier and thicker, served in round slices; it’s closer to a slice of grilled deli meat than what an American would traditionally call “bacon.” But what, exactly, causes the difference between British and American bacon? And British expats complain about the lack of British bacon here in the United States, so why is this style of bacon so hard to find in the United States?

The difference between British and American bacon doesn’t really have to do with preparation of the meat. Even though American bacon is often smoked for flavor, and British bacon is often left unsmoked, or “green,” both styles of bacon are cured. (That curing process is, after all, what makes bacon bacon.)

The cut of meat is what makes all the difference. American bacon is streaky with fat because it comes from pork belly, one of the fattiest parts of the pig. Rashers, on the other hand, are cut from the loin, located in the middle of the pig’s back where the meat is leaner. The cut of meat that’s used for British bacon is actually the same cut as a pork tenderloin or loin roast, just sliced and cured differently.

Part of the reason it’s so difficult for Brits to find their beloved back bacon in the United States is because here, that back cut of bacon cannot be legally called bacon. The definition of bacon has been created and enforced to the U.S. Department of Agriculture, which explains in its labeling policies that the word “bacon” in the United States only refers to “the cured belly of a swine carcass.” Bacon made from other parts of the pig must be labelled as such—like “pork shoulder bacon.”

So when you’re in America and ask for bacon, you’re getting the sidecut, not the back, by default. You can find British bacon in the United States if you look for a package labeled back bacon, but British bacon is technically not bacon here in America. Disgruntled Brits can take it up with the U.S.D.A.