I feel like bacon or ham fits if you fry or scramble your eggs but not as well if you hard boil.

I like some leftover chopped bacon in my egg salad. I think I'd like horseradish, too, but haven't tried it, yet. What other addons do you recommend?

i second the chopped bacon. i also like several drops of woosty in mine sometimes

Explain, please, the concept of leftover bacon. Thanks.

Yeah, my fantasy football league's theme is "Oymorons". One year my team was named "Leftover Bacon".

It's what is put away to make egg salad with, while the remainder is left on the counter for snacking.

the bacon quantity is always equal to the oven rack capacity
cooking three or thirteen is the same effort

that's sexy...and all the right kinds of sloppy.
what's the dark sauce on the bottom?

-on a different note-

chichen katsu sando, aka chicken two ways riding a horse through sauce, from a local place for $14

Dark sauce is banana ketchup. I put mustard, mayo, banana ketchup and relish on it. Relish because I don't have pickles. Along with two slices of American cheese and grilled onions.


Katsu sando looks great. $14 maybe a bit steep.

don't believe i've ever had banana ketchup and have no idea about the flavor
$14 was a bit steep, but trying to help out the local folks

Banana ketchup tastes very similar to tomato ketchup. I was just shopping in a Filipino grocery store since I was getting Jollibee fried chicken next door and picked some up with the rolls I used there since I was out of ketchup.

Bacon and kimchi

that is such a fantastic shot
does my eye spy some sort of white emulsion as well?
mayo, crema, or something similar?

That Bacon sandwich is a simple masterpiece.

I also love the banana ketchup. The medium gives a good kick.

Blt requires mayo imo so if you replace lettuce and tomato with kimchi you still need the mayo.

Never seen that one, usually just get ufc.

whaaaat!

Fun fact, ketchup was originally fermented fish based. It’s believed to have originated in China and then English sailors ran into it in Malaysia where they fell in love with it.

Finding it difficult to produce with fermented fish back home, they went to a variety of alternatives and found it worked quite well. For a while most ketchups in the west were mushroom based.

During canning season (ask your grandparents) each household would pride themselves in their ketchup recipes and as a result there were thousands of different types of ketchup not just with different base ingredients but also different from household to household.

Eventually, some businessmen found themselves with way too many tomatoes for canning and knowing that they had more supply than demand, decided to instead make ketchup with them rather than flood the market with canned tomatoes.

It proved itself not only tasty but also cheaper than the other variants. And as fewer and fewer people canned and made their own household ketchup, the cost effective and mass produced tomato variant began to monopolize the market. All the early advertising for ketchup was simply “no need to can your own anymore”

Ketchup was was it was called in England and Catsup back home in USA. It wasn’t until Heinz decided to use the fancy foreign word in order to stand out as an improved version of it did ketchup become the more standard word in the USA as well.

So yeah, banana ketchup is totally a normal thing and I’m amped the old varieties of ketchup are making a thing.

Rickroll’s fun facts brought to you by his love ketchup and reading obscure history.

tldr

Do you deliver mail and hang out in a basement bar in a lot of your spare time, Cliff?

And for banana ketchup specifically I think it was a post WW2 thing where they were trying to find ways to replace importation with home grown products. They had a lot of bananas and few tomatoes.

For more sandwich specific content I decided to put lettuce in an egg salad sandwich yesterday and that was not a good decision.

Very interesting, but it leaves me wondering, what makes them all ketchups?

yeah, this is the part i never understood as well, but seeing how the bananna ketchup seems to have the same look and consistency, I would assume that the processing will turn a variety of different ingredients into something fairly similar

i've had a number of fermented fish sauces in asia, i don't like any of them, and I've always wondered if that one is the "original" or not but none of them are remotely similar to what I'd consider ketchup

Italian hoagie from this place called Pop’s in Vegas known for their cheesesteaks which are great. This thing was also phenomenal.