Question ID: 4000-13380-0-1-2-3
Recipe Description
Get all your ingredients nearby and one of hte most important steps is to make sure you have a sharp knife. It's so important to have a properly sharp knife that I include a picture to remind you to sharpen your knife.
Put the pan on the stove on medium to cook your bacon. We choose butcher shop bacon as it has a lot less grease in the end. Much cleaner.
Cut the tomatoes. We've chosen an heirloom "German Striped Tomato" grown from seeds from Johnny's Seeds. Slice them thick - you only want one slice. The tomato is the most important part of the BLT.
Lettuce is from the store, as we didn't grow lettuce this year. Normal iceburg lettuce is the choice. If it's not crunchy, it's not good, don't use it.
The bread is from the local bakery. Fresh cut right before it goes into the toaster. Toast lightly, enough to get it crisp and lightly brown.
The mayo is Hellman's Mayonaisse. If you don't have it in your area, use something high quality.
Put it all together. Generally, you go from cold to hot, but I wanted the bacon to not slide too much, so I put it in the mayo tonight. It also liquifies the mayo just a little more, making it slide around into the other ingredients.
Cut the sandwich on the diagonal, then serve. In this case, I'm serving both sandwiches on the same plate with a few sliced cucumber, also from the garden. When serving, it's usually best to use toothpicks to keep the stacks together. Warn your guests that there are toothpicks.
Question & Answer
Question: What is the correct order of the images?
Choices:
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 (A) |