Word: breads
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Dates: during 1980-1989
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...Miller gets a kick out of paying for his groceries at the local Lucky Store in San Mateo, Calif. Even before Lucky's computerized check-out system has finished scanning the bar codes on his coffee, beer and bread, Miller has run his bank card through the system's magnetic strip reader, punched in his personal identification number and poised his finger above a button marked AMOUNT...
...America there is no "just" about a sandwich. Nowhere else in the world are sandwiches taken so seriously, and nowhere else do they make up so large and diverse a culinary discipline. Passions run high in defense of personal favorites and the proper way to make them: Should the bread that holds tuna salad be white or rye, plain or toasted? Is mayonnaise, Russian dressing, butter or mustard the correct spread for ham or turkey or roast beef? Does lettuce have any place at all in a sandwich of sliced meat, and if so, should the lettuce ever be iceberg...
...sandwich lie elsewhere. Already popular in ancient Roman times, it was not officially christened until the mid-18th century, when it was named in honor of John Montagu, the fourth Earl of Sandwich. A dedicated gambler, Montagu one day slapped a slab of meat between two slices of bread so he could eat without getting greasy fingers or being distracted by a fork and knife as he concentrated on the gaming table. This sort of convenience has delighted sandwich fans ever since. Extolling Montagu's contribution in Getting Even, Woody Allen wrote, "He freed mankind from the hot lunch...
Sandwiches account for the form and popularity of packaged American sliced bread because the uniform slices permit neat, orderly results, easy to hold or wrap. Hero sandwiches, based on the box lunches carried by Italian construction workers, are exceptions to the rule of trimness and are valued for their heft. They have spawned several American variations, known as submarines, torpedoes, grinders, hoagies and, in the South, po' boys (all the ingredients a poor--and hungry--boy can fit into one sandwich). These in turn are the forerunners of the New Orleans muffuletta, a round hero full of Italian ham, salami...
...based on the East European- Jewish delicatessen meats, corned beef and pastrami, and the high priest of the genre is Leo Steiner, who oversees the action at the Carnegie Delicatessen & Restaurant. Half a pound of meat or more is thinly sliced and deftly layered between slices of seeded rye bread. "Not just anyone can build a sandwich like this," says Steiner. "It has to be many thin slices folded at the edges so there is the right texture, and the meat must be even on the bread so the customer doesn't bite through empty sides. That takes training...