h a l f b a k e r y"More like a cross between an onion, a golf ball, and a roman multi-tiered arched aquaduct."
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Many a time, I have gleefully raised my egg salad sandwich, sloppy
joe, or BLT to my mouth, only to find that, as a result of the
sandwich's vertical inclination, a portion of the filling has slipped
out
onto the plate beneath. This can be prevented by grasping the
sandwich tightly, of course,
but the added compression on the
ingredients makes the sandwich less enjoyable.
Normally, loaves of
bread are cut in equal slices. What if a loaf is pre-sliced so that, in
every group of three slices, the bottom crust of the second slice is
disconnected from said slice, and left to connect the first and third
slices? These slices could be used to make a sandwich, which
would
have a barrier at the bottom to hold in sliding ingredients (I find
that
I normally end up eating a sandwich with the top crust facing
towards me). If this pattern of slicing were repeated in an entire
loaf, one in three slices would lack a bottom crust, not a problem
if
they are used to make toast. The ends of the loaf would be left
out.
Category: Food: Office Supplies
http://www.halfbake...20Office_20Supplies
Some interesting sandwich integrity solutions can be found here. [hippo, Aug 05 2009]
[link]
|
| |
Why two out of three? Turn the loaf on its side and make your V-shaped pieces, alternating up and down every other piece. If you want toast (and who doesn't?) just separate your conjoined slices. |
|
| |
[phoenix]: Having slices connected in the way you described
would be more efficient, but limit space for ingredients... |
|
| |
Or cut step-shaped slices: |
|
| |
__________
| | | | | | |
| | | | | | |
| | | | | | |
| | | | | | |
.| | | | | ||
__________
|
|
| |
(Loaf shown from side; it's at times like these that you
appreciate the shortcomings of monospaced fonts when it
comes to bread representation). Then, any two
consecutive slices
can be used to form a sandwich. The first and last slices
have slightly more and less bread, respectively, but can
still be used in the same way. |
|
| |
Only at the halfbakery would you even find a 'category: food: office supplies.' |
|
| |
...best idea since sliced bread! |
|
| |
If the loaf were sliced longtitudinally, producing slices twice as long as normal, then the crust "nicked" at the centreline, then they could be buttered, one "half" covered in filling, and the other folded over, lke a Calzone. Eating from the "top" would mean that the "hinge" prevents egress of the filling due to gravitational attraction and/or concurrent coplanar dental compression. The sides would be more problematic. |
|
| |
Latitudinal cuts as usual, but through the cut the blades are compressed then straightened, producing slices that are domes. Now you can take a slice, fill it with fixin's and reverse the next slice to place on top, producing a bunlike object without the extra thickness of bread in the middle... okay, stuff might still fall out but not as much. |
|
| |
[8th of 7] when I was a child I _always_ made a sandwich from a single slice folded in half. It seemed odd to me when I grew up and discovered other people used 2 slices. As for the sides, one learns to hold it level. |
|
| |
// one learns to hold it level // |
|
| |
Since we are plural, this represents a considerable clallenge to us. |
|
| |
If the edges of each slice of bread were perforated with holes, one could then use a single strand of spaghetti to stitch the sandwich closed into a sort of pouch. I'm not sure if conventional sewing machines work with spaghetti noodles however. |
|
| |