Culinary Greatness

I have decided, in my attempt to further educate myself on the many delicious wonders of the Culinary world, that I would start to share with you all, my knowledge of the art. In doing so I feel it would be very beneficial to all, to share some recipes I have found to be very note worthy.
Also as I learn things about cooking that I , the average housewife didn't know, some of which are very interesting, I will share them with you as well. Here are my facts for the day:

#1 Salt does not absorb into any liquid. It can not be cooked out of anything or covered by numerous ingredients if too much salt has been added to a recipe. Therefore it is best to salt your foods in their final cooking steps to ensure proper seasoning. If for some strange reason you have accidentally over salted a recipe the only true way to rectify your dish is to throw it away, and get the kids Happy Meals for dinner.

#2 Temperature of a food greatly affects the flavor of the food. If you are one of those people who loves their food piping hot, you are missing out on the true taste of the food. So don't run back to the microwave to nuke something because it is only warm, eat it that way and you will taste the flavor in the food much better. Now to the cold side. I am too one of those people who piles the ice into my glass before I pour the soda in it. But I have learned that when I take a sip of a can of Dr. Pepper that has been sitting out at room temperature I can taste the flavor in the soda more then when its ice cold. So even though I found it greatly annoying when someone would order a soda with no ice, I do see a valid point in doing so. I can't stress though that you must heat hot foods to the proper temperature to ensure food safety and keep cold foods cold. I don't want anyone getting food poisoning at my expense.

Those were my two boring facts for this blog. Now let me move on to the recipe.

Triple Decker Sandwich.
I know you have all seen it on any sit down lunch menu and maybe you thought it looked good and maybe you were like me and said to yourself, " I can make a sandwich at home anyday."
Last week in class my chapter was sandwiches. I read the chapter, saw the recipe for the sandwich, and decided to make it rather then a BLT which I have made tons of times in my life.
As I was making it I thought its a sandwich, no big deal right. It was only after I assembled it, cut it in half and took my very first bite of it, did I find why this kind of sandwich would even be sold at a restaurant. I truly believe now that whoever thought up this Culinary Creation, was well educated in the arts of food and flavors. Not only is this sandwich delicious, it is also very appealing to the eye, and very filling to the stomach. The creator of this dish was truly a Culinary Genius.

First now how many sandwiches you need to make and get the proper quantities of ingredients. Waste not want not. This recipe is for one sandwich.

3 pieces of bread, any kind of bread but I find that honey wheat bread compliments the fillings better then just plain old white bread plus its much healthier.

1 slice of provolone cheese
1 slice of Cheddar cheese
2 strips of bacon cut in half
1 slice of deli sliced turkey
2-4 slices or tomato depending on the type of tomato used
2 sandwich size pieces or Romaine Lettuce ( Romaine has a much better flavor and its must crispier then Iceberg. Its well worth the extra money it costs to purchase and its excellent in salads.)
Mayo, Mustard and Margarine

First, preheat oven to 425 degrees. Place bacon strips on a cookie sheet lined with parchment paper. Bake for 10-15 minutes depending on desired doneness. Flip bacon halfway through cooking time. Remove, place on a plate lined with a paper towel to absorb the grease and pat it. Cool and cut into 4 strips.
Heat a griddle to medium heat, butter the bread slices and toast bread on both sides, remove from heat.
Place the first piece of bread on a cutting board and add the mayo and mustard.
Place the Cheddar cheese slice on the bread then the 4 pieces of bacon, tomato and lettuce.
Spread the mayo on the next slice of bread on both sides and place on top of the lettuce.
Add the turkey to the bread, then the Provolone cheese, tomato and lettuce.
Spread mayo and mustard on last slice of bread and place on top of lettuce.
Cut the sandwich in half diagonally. Serve on a plate with sandwich opened to display the artistic look of it. Bon Appetite.
Its may seem like this is alot of work for a sandwich but I promise it will be well worth your efforts. If I can get one person to skip the drive thru and try this out, I will have succeeded in effectively contributing to society. Check back again for more!!