Food Do we really not have a thread dedicated to sandwiches?

20 years ago I worked near Beech Grove and lived just south of 465, used to get lunch at Edwards frequently. I love tenderloins. Usually ketchup, pickle and mustard for me. Hard to find really good tenderloins anymore. I hate those preformed pork fritters.

Damn, I want one for lunch today.

 

No, no, no! Jelly can never be jam and jam should never be confused with the lowly jelly. Jelly is like gelatin-firmly squooshy with ne'er a hint of real fruit. Jam is sweet and somewhat smooth but much more flavorful if done right and less gelatin-y and less sugary, more "real" in flavor. Then there's "preserves" which is mostly fruit in a gelatinous and minimal base.

 

Hi - help me out here, please. ngdawg. It seems the distinctions are more complex than I first thought. I thought it was just a one-to-one USA -> English translation ... that in America, Jelly is that stuff that gets spread on bread (like we do with jam over here), and that in England, Jelly is that stuff which gets spooned into a bowl and is eaten with cream or as part of a trifle.

I do get the sense of preserves being the highest quality: still spreads, but of higher quality than jam.

 

I don't eat a lot of sandwiches at home, except maybe the classic pb&j (and yes, jam is way better than jelly, and preserves is [are?] the best of all.)


Mellow Mushroom has a portobello sandwich that I absolutely love: strips of portobello mushroom, spinach, sun dried tomatoes, and feta cheese. And one of the local cafe/bars has a barbecue tempeh sandwich that tastes like heaven.

....and yep. Now I want a sandwich.

 

Jam is far superior to jelly. Jelly, while not as bad as Miracle Whip, should be scorned.

Jelly is just fruit juice that has been gelatinized.
Jam has the fruit, its seeds, etc. and is much more flavourful.

Jelly is for lightweights.


And for the record, both jelly and jam are preserves.

 

A new pub opened in the lobby of the building where I work. I ordered their club sandwich for lunch. Not so good. The toast was soggy. The meat was not roast chicken or turkey.

It was okay... but slightly below average.

I hate when that happens.

 

Peanut butter and peach preserves
PB, strawberries and banana
Corned beef and saurkraut on a strong rye or pumpernickel
Ham, avocado, tomato, mayo, and havarti with jalapenos
Pot roast sammiches with provolone
Mellow Mushroom's tempeh pita
Open faced, broiled spinach, tomato, mozzarella on French bread
Chicken, black beans, veggies, salsa in a wrap
Pretty much any combination of vegetables in a pita pocket
Chicken schwarma with pickles

Man, I love sandwiches. And I love to put a few potato chips on the more bland sandwiches that I get away from home to mix it up a little. Burgers are okay. It's more about the toppings for me. Avocado and a Monterey jack cheese or straight up ketchup, mistake and pickle. Or salsa and jalapeño jack.

 

Not here. Jelly can be more artificial than real and if you've ever had real preserves (homemade, not a brand name), you'd know they are nothing near to jelly except maybe you can put them on bread. Also they can be made without adding pectin and jelly does not contain fruit portions, it is made from the strained juice of fruit. Jelly is smooth, jam or preserves are lumpy.
TLC Cooking "What is the difference between jelly, jam and preserves? And wha"

 

Loving it!!! I think all three have a time and a place. As I understand it--pectin or no--jelly is made exclusively from the juice of a given fruit; jam is made from the whole fruit, tends to be pureed and fairly smooth; and preserves are more like jam with whole chunks of fruit in it. At least that's what I see on the supermarket shelves.

Jelly makes me think of the Monte Cristo at Claddagh Irish Pub. Thick, rich slices french toast; big, sexy slabs of bacon; roast turkey, swiss and cheddar cheeses; dusted with powdered sugar, and served with a side of currant jelly. Breakfast for dinner, elevated.

 

Just so. Thanxz for clarifying that. I've never pureed a single thing when I've made jam, and I really don't know why I chose that word.

 

I get where that distinction comes from, but the reality is, as Snowy points out, all jams, jellys, confits, marmalades, etc. are considered preserves.

AlterMoose... you point out the exception to jelly. Mint jelly is the stuff.

 

Sammiches are yummy... I think it's what's for dinner.