Boy do I love cultural diversity: Jewish Rye bread, American Miracle Whip, French’s Classic Yellow Mustard and six ounces of thick sliced, lean American bacon, with a cold side of Mt. Olive Kosher Dill Spears.

A perfect breakfast with a strong cup of CDM Coffee and Chicory (definitely not PC, since we started using chicory here in the South during the War of Northern Aggression), or a very late night snack with a glass of 2% milk (must make some concessions to the “wintering” layer that I now carry).

The latter I had this morning and the former I had late last night – sometimes, you have to ignore medical prudence.

Note: The Miracle Whip is under the bacon and is to eaten with that side down to impact the taste buds with sweet before the tart mustard.





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French's Classic Yellow Mustard isn't.

Don't you have Gray Poupon?

You gonna cook that bacon?

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Originally posted by PHPaul:
You gonna cook that bacon?

Heh. That was my thought too.

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Note: The Miracle Whip is under the bacon and is to eaten with that side down to impact the taste buds with sweet before the tart mustard.

I had no idea that I've been eating my sandwiches wrong all these years.

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You gonna cook that bacon?

you are right about that.

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Originally posted by PHPaul:
You gonna cook that bacon?

I like beef and lamb medium rare, but that bacon looks raw. I couldn't eat it that way.

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Don't you have Gray Poupon?

Left it in my Rolls.

The bacon is cooked. It is lean bacon that is completely cooked but not to a brittle state - as you guys seem to prefer. The bacon is cooked in a manner that allows it to be folded - not broken - onto the bread. If you crisp your bacon then you are leaving the flavor in the skillet to be sopped and not gloriously rolling over your tongue. What Philistine taste you guys have!

I assume you also cook your filet to well-done? If you wrap a filet with bacon, do you cook it until the bacon is crisp?

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I noticed a dichotomy that I can't quite put my finger on....

Love the looks of the sammich but make mine crispy.

I don't eat beef. I will say I prefer my bacon to fold, not crunch.
Looks good, without the mayo or mustard. Mustard if I have to. Mayo is just vile.

I've tried various deli mustards, but good old American "French's Classic Yellow" remains my favorite. The rest of the world doesn't know what they're missing. Same with Heinz ketchup. Only in America.

For sandwiches, I like my bacon crisp enough to bite off cleanly, so it doesn't drag out of the sandwich.

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Originally posted by redleg2/9:
What Philistine taste you guys have!

Says the guy eating Miracle Whip!

FWIW, I like bacon to have some bend to it, too. Though I don't mind it crispy.

Aside from the sweet salad dressing, that's a good looking sandwich.

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Originally posted by cheesegrits:

quote:

Originally posted by redleg2/9:
What Philistine taste you guys have!

Says the guy eating Miracle Whip!

FWIW, I like bacon to have some bend to it, too. Though I don't mind it crispy.

Aside from the sweet salad dressing, that's a good looking sandwich.

Yah, you lost me at Miracle Whip... Other than that, it looks good.

The bacon looks perfect. Crispy bacon is only useful for making bacon bits for the salad, if you're into that sort of thing.

Looks delicious and you're dead nuts on target regarding the Miracle Whip/bacon pairing. A BLT ain't right, either, without Miracle Whip.

That bacon is perfectly done the way it is. Youse guys don't know what you are talking about...

Miracle Whip and French's are gross, but the rest looks good.

Bacon looks fine. Overly crumbly bacon sucks.

Okay guys. Now you can start ragging on the pickle.

I wonder how many Jewish dietary laws that sandwich breaks,

Finalmente! My good friend finally caught the true ironic conflict of the ingredients. I think of him every time I make this sandwich.

Ever see a Jewish Rye sandwich with bacon?

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