Besides a passion for pouring Tabasco sauce all over food, I have another observation that I think qualifies me as a top-notch chef: crunchiness is an important quality of food.
Of course, you probably don’t want crunchiness on everything, but it’s worth considering.
Today’s Meat Sandwich? (Actually, a Meat Wrap, though it’s more because we’re out of bread than health-consciousness.) Pepperoni, turkey, cheese, Tabasco Green Pepper Sauce and…
A few ground-up corn chips. Incidentally, I think I nailed the perfect level of crunch the first time around. Too much and it’s like, err, eating ground-up corn chips, not eating a sandwich. But too few and it’s terribly bland.
I’m so totally going to open a restaurant. My food will come doused in Tabasco Green Pepper Sauce (maybe I can get sponsorship), and all of it will crunch.
Love of crunchy foods is an American thing. 🙂 It’s hard to find other cultures who hype up something being “crunchy” as a selling point.
This is not to say that I don’t love crunchy foods (I do).
I used to put potato chips on my ketchup sandwiches when I was a kid. Haven’t had one of those in decades though. But I do like some crunch on a sandwich. Some crisp fresh lettuce or a slice of onion will sometimes do it for me these days.