Myths pop up like weeds everywhere.
It's just human nature.

We seafaring boaters know our forefathers tossed barrels overboard and
fired cannon to ward off gigantic and terrible sea serpents.
It worked every single time.

Landlubbers in central Europe wore cloves of garlic around their necks
to ward off vampires.
That was 100% effective.

Voodoo economics is still being widely practiced to this day.

We all laugh now at the naive, innocent and ignorant actions of our
ancestors, and shun voodoo.
We consider ourselves knowledgeable and worldly, not subject to myths.

Not so fast.
A reader here recently said that spreading mayonnaise on bread protects
the sandwich from sogginess. "Seals it" he said.
This is a myth of the first order, and must be busted immediately.
It's akin to "sealing" your skin by spraying yourself with motor oil so
you don't get "wet" when you go out into the rain.
Wet with oil or wet with water, you'll still be all wet and shiny.
Except for tomato slices, which I've warned against, mayonnaise is the
leading cause of soggy sandwiches.
Throwing barrels overboard and wearing strands of garlic are harmless
compared to finding yourself at sea in the boat with soggy sandwiches.

Another reader, who purports to be a scientist, said that putting a
tomato slice "under the cheese" will prevent tomato juices from
migrating to the bread.
As if liquids don't flow and bread is immune to capillary action.
That's another myth, and you should consider it busted.

Let me be clear.
I started the Boat Food Techniques thread to help boaters who may not
have the experience I have with brownbagging, lunchboxing, and otherwise
schlepping sandwiches to remote sites for many, many years.
I know sandwiches, and I know soggy.
And I take great care in the Boat Food Techniques thread to guide
boaters to a non-soggy sandwich.

I'll note here that there are "inventive" non-mythical ways to keep
condiments from sogging the bread, such as slathering the mayo between
ham and cheese, between roast beef and lettuce, etc, etc.
These methods are unnatural to the sandwich, and demean it.
If used, mayo or mustard should always be spread on the bread when used
in a sandwich, with a few notable exceptions.
Mayo or mustard may be contained in the mixings, such as in tuna fish,
egg salad, ham salad, etc. Bare bread is then used.
Mustard can be laid directly on dogs, brats, and other sausages.
You might notice I have not mentioned catsup until this very sentence.
And that's the last time you'll ever see me mention it.

I learned as a child that the natural qualities of any sandwich should
be respected. My epiphany on this was when I noticed that in eating
open-face peanut butter sandwiches a bite would often stick to the roof
of my mouth. But I still enjoyed the peanut butter sandwiches.
Then I read of a "method" to prevent the bite sticking to the roof of
your mouth.
Eat it upside down.

Right there I began to respect the natural qualities of sandwiches more
than human attempts to "fix" them, and shy away from "novel" sandwich
ideas and sandwich myths.
Just because human genius created sandwiches doesn't mean there are many
geniuses actually making and eating them.

Let me point out here that sandwiches were originally invented with the
intent they be immediately eaten, and not transported.
And the only sandwich best made straight up soggy is the grand
Italian Beef.
You don't take that to the boat, any more than you would your sofa.
But with care many sandwiches can be a boater's friend - on the boat.

Just as everyone can envision their own sea serpents and vampires, so
too they can have their own idea of "soggy."
I understand that.
And I encourage all boat food ideas, such as a recent contribution about
putting anchovies in the Tuna Fish Sandwich, and another about using
whole smoked tuna.
We should also accept with good grace that everybody has different
tastes as to sandwich contents, no matter how distasteful we may find
them to be.

But I just won't tolerate myths in the Boat Food Techniques thread.
Boating with good food is too important to allow that.
I ask for all boaters to cooperate in this respect.
If they don't I will cancel the series.
That's not a threat. It's a promise.

Jim - Nothing wrong with being a prick if the cause is righteous.

On Wed, 25 Aug 2010 10:37:14 -0500, Jim wrote:

Myths pop up like weeds everywhere.
It's just human nature.

We seafaring boaters know our forefathers tossed barrels overboard and
fired cannon to ward off gigantic and terrible sea serpents.
It worked every single time.

Landlubbers in central Europe wore cloves of garlic around their necks
to ward off vampires.
That was 100% effective.

Voodoo economics is still being widely practiced to this day.

We all laugh now at the naive, innocent and ignorant actions of our
ancestors, and shun voodoo.
We consider ourselves knowledgeable and worldly, not subject to myths.

Not so fast.
A reader here recently said that spreading mayonnaise on bread protects
the sandwich from sogginess. "Seals it" he said.
This is a myth of the first order, and must be busted immediately.
It's akin to "sealing" your skin by spraying yourself with motor oil so
you don't get "wet" when you go out into the rain.
Wet with oil or wet with water, you'll still be all wet and shiny.
Except for tomato slices, which I've warned against, mayonnaise is the
leading cause of soggy sandwiches.
Throwing barrels overboard and wearing strands of garlic are harmless
compared to finding yourself at sea in the boat with soggy sandwiches.

Another reader, who purports to be a scientist, said that putting a
tomato slice "under the cheese" will prevent tomato juices from
migrating to the bread.
As if liquids don't flow and bread is immune to capillary action.
That's another myth, and you should consider it busted.

Let me be clear.
I started the Boat Food Techniques thread to help boaters who may not
have the experience I have with brownbagging, lunchboxing, and otherwise
schlepping sandwiches to remote sites for many, many years.
I know sandwiches, and I know soggy.
And I take great care in the Boat Food Techniques thread to guide
boaters to a non-soggy sandwich.

I'll note here that there are "inventive" non-mythical ways to keep
condiments from sogging the bread, such as slathering the mayo between
ham and cheese, between roast beef and lettuce, etc, etc.
These methods are unnatural to the sandwich, and demean it.
If used, mayo or mustard should always be spread on the bread when used
in a sandwich, with a few notable exceptions.
Mayo or mustard may be contained in the mixings, such as in tuna fish,
egg salad, ham salad, etc. Bare bread is then used.
Mustard can be laid directly on dogs, brats, and other sausages.
You might notice I have not mentioned catsup until this very sentence.
And that's the last time you'll ever see me mention it.

I learned as a child that the natural qualities of any sandwich should
be respected. My epiphany on this was when I noticed that in eating
open-face peanut butter sandwiches a bite would often stick to the roof
of my mouth. But I still enjoyed the peanut butter sandwiches.
Then I read of a "method" to prevent the bite sticking to the roof of
your mouth.
Eat it upside down.

Right there I began to respect the natural qualities of sandwiches more
than human attempts to "fix" them, and shy away from "novel" sandwich
ideas and sandwich myths.
Just because human genius created sandwiches doesn't mean there are many
geniuses actually making and eating them.

Let me point out here that sandwiches were originally invented with the
intent they be immediately eaten, and not transported.
And the only sandwich best made straight up soggy is the grand
Italian Beef.
You don't take that to the boat, any more than you would your sofa.
But with care many sandwiches can be a boater's friend - on the boat.

Just as everyone can envision their own sea serpents and vampires, so
too they can have their own idea of "soggy."
I understand that.
And I encourage all boat food ideas, such as a recent contribution about
putting anchovies in the Tuna Fish Sandwich, and another about using
whole smoked tuna.
We should also accept with good grace that everybody has different
tastes as to sandwich contents, no matter how distasteful we may find
them to be.

But I just won't tolerate myths in the Boat Food Techniques thread.
Boating with good food is too important to allow that.
I ask for all boaters to cooperate in this respect.
If they don't I will cancel the series.
That's not a threat. It's a promise.

Jim - Nothing wrong with being a prick if the cause is righteous.


The thing to do is go to McD's and order a one dollar hamburger. Then ask the
nice lady for six mayonnaise packets. Throw away the hamburger and take the mayo
to the boat. Put the mayo on the sandwich right before eating it, not earlier!

****, this is so easy. And, you're absolutely right about mayo and bread. It'd
be like spreading olive oil on your bread and expecting it not to get soggy.

My gosh.

First lesson in Physics. Jelly can be spread on peanut butter, but don't try to
spread peanut butter on jelly.
--
John H

All decisions are the result of binary thinking.

In article ,
says...

On Wed, 25 Aug 2010 10:37:14 -0500, Jim wrote:

Myths pop up like weeds everywhere.
It's just human nature.

We seafaring boaters know our forefathers tossed barrels overboard and
fired cannon to ward off gigantic and terrible sea serpents.
It worked every single time.

Landlubbers in central Europe wore cloves of garlic around their necks
to ward off vampires.
That was 100% effective.

Voodoo economics is still being widely practiced to this day.

We all laugh now at the naive, innocent and ignorant actions of our
ancestors, and shun voodoo.
We consider ourselves knowledgeable and worldly, not subject to myths.

Not so fast.
A reader here recently said that spreading mayonnaise on bread protects
the sandwich from sogginess. "Seals it" he said.
This is a myth of the first order, and must be busted immediately.
It's akin to "sealing" your skin by spraying yourself with motor oil so
you don't get "wet" when you go out into the rain.
Wet with oil or wet with water, you'll still be all wet and shiny.
Except for tomato slices, which I've warned against, mayonnaise is the
leading cause of soggy sandwiches.
Throwing barrels overboard and wearing strands of garlic are harmless
compared to finding yourself at sea in the boat with soggy sandwiches.

Another reader, who purports to be a scientist, said that putting a
tomato slice "under the cheese" will prevent tomato juices from
migrating to the bread.
As if liquids don't flow and bread is immune to capillary action.
That's another myth, and you should consider it busted.

Let me be clear.
I started the Boat Food Techniques thread to help boaters who may not
have the experience I have with brownbagging, lunchboxing, and otherwise
schlepping sandwiches to remote sites for many, many years.
I know sandwiches, and I know soggy.
And I take great care in the Boat Food Techniques thread to guide
boaters to a non-soggy sandwich.

I'll note here that there are "inventive" non-mythical ways to keep
condiments from sogging the bread, such as slathering the mayo between
ham and cheese, between roast beef and lettuce, etc, etc.
These methods are unnatural to the sandwich, and demean it.
If used, mayo or mustard should always be spread on the bread when used
in a sandwich, with a few notable exceptions.
Mayo or mustard may be contained in the mixings, such as in tuna fish,
egg salad, ham salad, etc. Bare bread is then used.
Mustard can be laid directly on dogs, brats, and other sausages.
You might notice I have not mentioned catsup until this very sentence.
And that's the last time you'll ever see me mention it.

I learned as a child that the natural qualities of any sandwich should
be respected. My epiphany on this was when I noticed that in eating
open-face peanut butter sandwiches a bite would often stick to the roof
of my mouth. But I still enjoyed the peanut butter sandwiches.
Then I read of a "method" to prevent the bite sticking to the roof of
your mouth.
Eat it upside down.

Right there I began to respect the natural qualities of sandwiches more
than human attempts to "fix" them, and shy away from "novel" sandwich
ideas and sandwich myths.
Just because human genius created sandwiches doesn't mean there are many
geniuses actually making and eating them.

Let me point out here that sandwiches were originally invented with the
intent they be immediately eaten, and not transported.
And the only sandwich best made straight up soggy is the grand
Italian Beef.
You don't take that to the boat, any more than you would your sofa.
But with care many sandwiches can be a boater's friend - on the boat.

Just as everyone can envision their own sea serpents and vampires, so
too they can have their own idea of "soggy."
I understand that.
And I encourage all boat food ideas, such as a recent contribution about
putting anchovies in the Tuna Fish Sandwich, and another about using
whole smoked tuna.
We should also accept with good grace that everybody has different
tastes as to sandwich contents, no matter how distasteful we may find
them to be.

But I just won't tolerate myths in the Boat Food Techniques thread.
Boating with good food is too important to allow that.
I ask for all boaters to cooperate in this respect.
If they don't I will cancel the series.
That's not a threat. It's a promise.

Jim - Nothing wrong with being a prick if the cause is righteous.


The thing to do is go to McD's and order a one dollar hamburger. Then ask the
nice lady for six mayonnaise packets. Throw away the hamburger and take the mayo
to the boat. Put the mayo on the sandwich right before eating it, not earlier!

****, this is so easy. And, you're absolutely right about mayo and bread. It'd
be like spreading olive oil on your bread and expecting it not to get soggy.

My gosh.

First lesson in Physics. Jelly can be spread on peanut butter, but don't try to
spread peanut butter on jelly.

Geeze guys.. I told you. Put the Mayo right on the bread, just don't use
"peanut butter sandwich" bread (thin, sliced, and shaped like a square).
Use a good hoagie roll and put the mayo right on. Wrap it up and stick
it in the cooler. Hours later it will still be fine... Geeze, I wonder
if any of you ever packed a cooler before

--
Rowdy Mouse Racing - We race for cheese!

In article ,
says...

In article ,
says...

On Wed, 25 Aug 2010 10:37:14 -0500, Jim wrote:

Myths pop up like weeds everywhere.
It's just human nature.

We seafaring boaters know our forefathers tossed barrels overboard and
fired cannon to ward off gigantic and terrible sea serpents.
It worked every single time.

Landlubbers in central Europe wore cloves of garlic around their necks
to ward off vampires.
That was 100% effective.

Voodoo economics is still being widely practiced to this day.

We all laugh now at the naive, innocent and ignorant actions of our
ancestors, and shun voodoo.
We consider ourselves knowledgeable and worldly, not subject to myths.

Not so fast.
A reader here recently said that spreading mayonnaise on bread protects
the sandwich from sogginess. "Seals it" he said.
This is a myth of the first order, and must be busted immediately.
It's akin to "sealing" your skin by spraying yourself with motor oil so
you don't get "wet" when you go out into the rain.
Wet with oil or wet with water, you'll still be all wet and shiny.
Except for tomato slices, which I've warned against, mayonnaise is the
leading cause of soggy sandwiches.
Throwing barrels overboard and wearing strands of garlic are harmless
compared to finding yourself at sea in the boat with soggy sandwiches.

Another reader, who purports to be a scientist, said that putting a
tomato slice "under the cheese" will prevent tomato juices from
migrating to the bread.
As if liquids don't flow and bread is immune to capillary action.
That's another myth, and you should consider it busted.

Let me be clear.
I started the Boat Food Techniques thread to help boaters who may not
have the experience I have with brownbagging, lunchboxing, and otherwise
schlepping sandwiches to remote sites for many, many years.
I know sandwiches, and I know soggy.
And I take great care in the Boat Food Techniques thread to guide
boaters to a non-soggy sandwich.

I'll note here that there are "inventive" non-mythical ways to keep
condiments from sogging the bread, such as slathering the mayo between
ham and cheese, between roast beef and lettuce, etc, etc.
These methods are unnatural to the sandwich, and demean it.
If used, mayo or mustard should always be spread on the bread when used
in a sandwich, with a few notable exceptions.
Mayo or mustard may be contained in the mixings, such as in tuna fish,
egg salad, ham salad, etc. Bare bread is then used.
Mustard can be laid directly on dogs, brats, and other sausages.
You might notice I have not mentioned catsup until this very sentence.
And that's the last time you'll ever see me mention it.

I learned as a child that the natural qualities of any sandwich should
be respected. My epiphany on this was when I noticed that in eating
open-face peanut butter sandwiches a bite would often stick to the roof
of my mouth. But I still enjoyed the peanut butter sandwiches.
Then I read of a "method" to prevent the bite sticking to the roof of
your mouth.
Eat it upside down.

Right there I began to respect the natural qualities of sandwiches more
than human attempts to "fix" them, and shy away from "novel" sandwich
ideas and sandwich myths.
Just because human genius created sandwiches doesn't mean there are many
geniuses actually making and eating them.

Let me point out here that sandwiches were originally invented with the
intent they be immediately eaten, and not transported.
And the only sandwich best made straight up soggy is the grand
Italian Beef.
You don't take that to the boat, any more than you would your sofa.
But with care many sandwiches can be a boater's friend - on the boat.

Just as everyone can envision their own sea serpents and vampires, so
too they can have their own idea of "soggy."
I understand that.
And I encourage all boat food ideas, such as a recent contribution about
putting anchovies in the Tuna Fish Sandwich, and another about using
whole smoked tuna.
We should also accept with good grace that everybody has different
tastes as to sandwich contents, no matter how distasteful we may find
them to be.

But I just won't tolerate myths in the Boat Food Techniques thread.
Boating with good food is too important to allow that.
I ask for all boaters to cooperate in this respect.
If they don't I will cancel the series.
That's not a threat. It's a promise.

Jim - Nothing wrong with being a prick if the cause is righteous.


The thing to do is go to McD's and order a one dollar hamburger. Then ask the
nice lady for six mayonnaise packets. Throw away the hamburger and take the mayo
to the boat. Put the mayo on the sandwich right before eating it, not earlier!

****, this is so easy. And, you're absolutely right about mayo and bread. It'd
be like spreading olive oil on your bread and expecting it not to get soggy.

My gosh.

First lesson in Physics. Jelly can be spread on peanut butter, but don't try to
spread peanut butter on jelly.

Geeze guys.. I told you. Put the Mayo right on the bread, just don't use
"peanut butter sandwich" bread (thin, sliced, and shaped like a square).
Use a good hoagie roll and put the mayo right on. Wrap it up and stick
it in the cooler. Hours later it will still be fine... Geeze, I wonder
if any of you ever packed a cooler before

We only eat at the most fabulous restaurants there are when traveling.

On Wed, 25 Aug 2010 20:40:58 -0400, I am Tosk
wrote:

In article ,
says...

On Wed, 25 Aug 2010 10:37:14 -0500, Jim wrote:

Myths pop up like weeds everywhere.
It's just human nature.

We seafaring boaters know our forefathers tossed barrels overboard and
fired cannon to ward off gigantic and terrible sea serpents.
It worked every single time.

Landlubbers in central Europe wore cloves of garlic around their necks
to ward off vampires.
That was 100% effective.

Voodoo economics is still being widely practiced to this day.

We all laugh now at the naive, innocent and ignorant actions of our
ancestors, and shun voodoo.
We consider ourselves knowledgeable and worldly, not subject to myths.

Not so fast.
A reader here recently said that spreading mayonnaise on bread protects
the sandwich from sogginess. "Seals it" he said.
This is a myth of the first order, and must be busted immediately.
It's akin to "sealing" your skin by spraying yourself with motor oil so
you don't get "wet" when you go out into the rain.
Wet with oil or wet with water, you'll still be all wet and shiny.
Except for tomato slices, which I've warned against, mayonnaise is the
leading cause of soggy sandwiches.
Throwing barrels overboard and wearing strands of garlic are harmless
compared to finding yourself at sea in the boat with soggy sandwiches.

Another reader, who purports to be a scientist, said that putting a
tomato slice "under the cheese" will prevent tomato juices from
migrating to the bread.
As if liquids don't flow and bread is immune to capillary action.
That's another myth, and you should consider it busted.

Let me be clear.
I started the Boat Food Techniques thread to help boaters who may not
have the experience I have with brownbagging, lunchboxing, and otherwise
schlepping sandwiches to remote sites for many, many years.
I know sandwiches, and I know soggy.
And I take great care in the Boat Food Techniques thread to guide
boaters to a non-soggy sandwich.

I'll note here that there are "inventive" non-mythical ways to keep
condiments from sogging the bread, such as slathering the mayo between
ham and cheese, between roast beef and lettuce, etc, etc.
These methods are unnatural to the sandwich, and demean it.
If used, mayo or mustard should always be spread on the bread when used
in a sandwich, with a few notable exceptions.
Mayo or mustard may be contained in the mixings, such as in tuna fish,
egg salad, ham salad, etc. Bare bread is then used.
Mustard can be laid directly on dogs, brats, and other sausages.
You might notice I have not mentioned catsup until this very sentence.
And that's the last time you'll ever see me mention it.

I learned as a child that the natural qualities of any sandwich should
be respected. My epiphany on this was when I noticed that in eating
open-face peanut butter sandwiches a bite would often stick to the roof
of my mouth. But I still enjoyed the peanut butter sandwiches.
Then I read of a "method" to prevent the bite sticking to the roof of
your mouth.
Eat it upside down.

Right there I began to respect the natural qualities of sandwiches more
than human attempts to "fix" them, and shy away from "novel" sandwich
ideas and sandwich myths.
Just because human genius created sandwiches doesn't mean there are many
geniuses actually making and eating them.

Let me point out here that sandwiches were originally invented with the
intent they be immediately eaten, and not transported.
And the only sandwich best made straight up soggy is the grand
Italian Beef.
You don't take that to the boat, any more than you would your sofa.
But with care many sandwiches can be a boater's friend - on the boat.

Just as everyone can envision their own sea serpents and vampires, so
too they can have their own idea of "soggy."
I understand that.
And I encourage all boat food ideas, such as a recent contribution about
putting anchovies in the Tuna Fish Sandwich, and another about using
whole smoked tuna.
We should also accept with good grace that everybody has different
tastes as to sandwich contents, no matter how distasteful we may find
them to be.

But I just won't tolerate myths in the Boat Food Techniques thread.
Boating with good food is too important to allow that.
I ask for all boaters to cooperate in this respect.
If they don't I will cancel the series.
That's not a threat. It's a promise.

Jim - Nothing wrong with being a prick if the cause is righteous.


The thing to do is go to McD's and order a one dollar hamburger. Then ask the
nice lady for six mayonnaise packets. Throw away the hamburger and take the mayo
to the boat. Put the mayo on the sandwich right before eating it, not earlier!

****, this is so easy. And, you're absolutely right about mayo and bread. It'd
be like spreading olive oil on your bread and expecting it not to get soggy.

My gosh.

First lesson in Physics. Jelly can be spread on peanut butter, but don't try to
spread peanut butter on jelly.

Geeze guys.. I told you. Put the Mayo right on the bread, just don't use
"peanut butter sandwich" bread (thin, sliced, and shaped like a square).
Use a good hoagie roll and put the mayo right on. Wrap it up and stick
it in the cooler. Hours later it will still be fine... Geeze, I wonder
if any of you ever packed a cooler before

Hoagie rolls are too 'bready'. You need a good multi-grain bread, like Panera
makes, to have a truly memorable sandwich.
--
John H

All decisions are the result of binary thinking.