That was the 'ticket'. For the next time, try a little dijon mustard in there, it will emulsyfy the oil and vinigar so they mix. From there it is easier to add flavors, salt/pepperor mix in a little of the juice from the steak for added goodness.

Very nice sandwich.

My favorite:

Salami/provolone with roasted red peppers with a garlic/anchovy dressing on italian bread.

 

Now that makes sense. When you make mayonaise from scratch, you add msutard powder in the recipe for emulsion purposes. Good thinking!

 

LOL....voodoo you crack me up! Thanks for the laugh.


[sm=icon_rofl.gif]

 

can u make me one...

 

The yolk has natural emulsification properties from the lecithin, you'll also see that as an additive from everything from ice cream to dressings.

It is amazing the dumb stuff I learned from being a chemical engineer.

 

I really need to get a grill soon...

 

What is the best sandwhich at subway? I think I wanna try something new tonight. Never had the meatball one yet. Any suggestions

 

chicken finger cheesesteak with bbq sauce....clearly the best sandwhich in the world

 

mmm...meaty *****, I love them. I've actually seen Fishfryer's ***** and Kodiak's *****...and I must say, together, all three of them are very meaty. And delicious.

At Subway, I like some halpeenyas and the red-wine vinngrette on top o' my *****...mmm

 

I must say that the meat ***** were goooooooood =] lol

I shoulda taken a pic of the after-math, it looked like I swalled them whole and shat them out. seriously, like perfect circles.