1st Gen Lunchtable Thread - General Discussion

It's like the uncanny valley of sandwiches though.

Bologna on white bread knows what it is and isn't trying to be something else.

A "good" sandwich that misses the mark is so much more disappointing because you're thinking of what it was supposed to be.

 

I'm not sure Bologna knows what it is...

 

My algorithm is fucked and I like it

 

Got a weld test tomorrow with 1/8 7018 ... only thing I worry about is the overhead since I always kinda sucked at it when it's not in a fillet position

 

overhead stick is a great skill for job opportunities tho, good luck

 

I never trained on overhead stick so I have no advice but good luck I'm sure you'll figure it out, can't hurt to stick some practice metal together on your own time tho first

 

got out and played a bit yesterday. would have liked to push further but my buddy kept sliding off the trail in snowy spots due to his bald MTs. also was a good reminder I need to do some wiring/winch maintenance went to winch him out of a tricky spot and spent 30 minutes fucking with it to get it to work

 

I thought about getting a truck with offset wheels and rubber band tires

i curbed it bad on the test drive and decided against it

 

The one thing that they seem to get hung up on every year though, especially later in the season, is playing down to weaker teams. Consistently losing to teams like Chicago, SJ and Anaheim....no real excuse for that. But yeah as long as they keep this recent play up going into the playoffs it should be fun. Byfield is finally really starting to heat up

 

A sandwich is just a sandwich whatever name it's given. The bar is always set to bologna on white or a pb&j, beat that and be affordable . Good enough.

 

I like a fresh deli sandwich and I've noticed it is hard to beat a local grocery store, they're using soon to be expired items and breads baked in store so the prices are low and it's still a good sammich.

 

I'm a sucker for those, especially when heading out wheeling or to the beach.

Quick trip to the store and a sandwich or two

 

Sounds like a guy I used to work with who was on a Soylent diet at the time. He loved a good steak dinner but saw that as an experience in itself. For the most part, eating was just a thing that had to be done and he wanted to do it as efficiently as possible.

The bread can make or break a sandwich. All the good Italian sandwich shops in Chicago used bread from local bakeries, made that morning. I rode my bike past one of those bakeries on the way to work for a summer or two, before it relocated to the suburbs. Fresh-baked bread was a nice smell in the morning.

Some of those sandwich shops are still the deli counters in old Italian grocery stores, some of them were former grocery stores that had evolved into restaurants. I haven't found a good substitute in Colorado.

JP Graziano is the most well-known but there are gems scattered all over the city.

 

Bread is absolutely one of the most important parts. I am thankful I love a classic French roll/Hoagie bread but I would prefer a flat sandwich on some sort of rustic bread usually. In WA, there is a company called Grand Central Baking that delivers daily to most stores in the King County area and their Como bread is my favorite for sandwiches. I wish they had it in Spokane too.



Although I typically get the sliced one since it actually freezes and thaws without losing flavor surprisingly

 

I remember really liking this when I was elementary school age. I think its made from pork and beef.

 

I'm both frightened and intrigued

 

I...I have so many questions. Is this for people allergic to chicken but somehow can't live without it

 

where's @0xDEADBEEF been at anyhow

 

Him as well as @Das it mang and @Abeyancer

 

@Wulf