food Sandwich of the Month

Psst. I got the motts.
 
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Backstory?
 
Skin on grilled eggplant?
 
Pics deserve a rating of M.
 
For Mature Audiences Only.
 
I like to be liking that sammich.
 
The bread looks Italian.
 
But the seeds are throwing me off.
 
To make me reckon not.
 
Deli/Bakery custom?
 
 
 
 
 
Hey wait....
 
One more 'thang.
 
Back that ass up!
 
And give us a full view of that cutting board!
 
Could be well worn or brand new.
 
I dunno.
 
But it reminds me of an old slab of wood.
 
Kine like that Serbian guy with the knife.
 
 
 
Same as the last one I made but added grilled eggplant... which I buy grilled already at my Italian store :P
 
Italian hero bread
 
Boos walnut
 
Pesto on one side, pepper spread on the other, and 15 year balsamic to tie it all together... :D
 
The Hot Pepper said:
Pesto on one side, pepper spread on the other, and 15 year balsamic to tie it all together... :D
Click to expand...
 
Like hippy foo foo.
 
Only better.
 
Balsamic.
 
mrs. blues and I use it like this.
 
Small shallow plate.
 
With olive oil, sea salt, and balsamic.
 
Separate but together.
 
Crusty bread.
 
Shaved parm.
 
You know what to do.
 
I get my 15 year "real" baslamic from the tap... my Italian store imports it, no name brand, and sells it on tap if you have a bottle... so it's cheap compared to name brands. The only ingredient is must. If it has "vinegar" added or caramel color, it's not real. Only ingredient should be "grape must." Some of the expensive stuff will still be cut with red wine vinegar just to add some acidity (real aged stuff is sweet and syrupy) but the coloring is a red flag, it is not aged. This one is aged 15 years and is must only.
 
No I am not a #vinegarsnob lol.
 
The Hot Pepper said:
I get my 15 year "real" baslamic from the tap... my Italian store imports it, no name brand, and sells it on tap if you have a bottle... so it's cheap compared to name brands. The only ingredient is must. If it has "vinegar" added or caramel color, it's not real. Only ingredient should be "grape must." Some of the expensive stuff will still be cut with red wine vinegar just to add some acidity (real aged stuff is sweet and syrupy) but the coloring is a red flag, it is not aged. This one is aged 15 years and is must only.
 
No I am not a #vinegarsnob lol.
Click to expand...
 
Yes you are.
 
You went all Owsley acid on it.
 
Turn on.
 
Tune in.
 
And drop out.
 
I am kind of happy that I am not really balsamic fan, real or the fake ass shit. I have too many other expensive tastes to spend money on. I don't hate on it, just don't love it either. 25 yr old on parm shavings is nice, but to be honest I would rather just eat the parm on its own.
 
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