Amiga Format CD 8/amigaformatcd08.iso/readerstuff/james_caygill/sandwiches/sandwiches.guide

Amigaguide Document | 1996-10-08 | 8KB | 150 lines

@database Sandwiches
@author "James Caygill"
@(c) "1996 James Caygill"
## $VER: Sandwiches AmigaGuide documentation V1.0
@node "Main" "The Menu"
                          @{b}THE SANDWICH FILES@{ub}
    @{"  Introduction  " link intro}  What the Hell's this all about?
    @{"  The Menu      " link menu}  MMMMMMM, lots of @{i}Sandwiches!!@{ui}
@endnode
@node intro "An introduction to sandwiches"
            Being the Sandwich God that I am, I decided it was time to
   reveal to the world all my sandwich knowledge.  The end-result was
   this highly entertaining and inf-o-matic AMiGA.Guide file.
   Now on with the show  Oooo... . . . . .   .   .
         @{"What's A Sandwich?" link ques}
@endnode
@node menu "The Menu"
                      @{u}The Sandwiches of Champions@{uu}
           @{" Sausage Sandwich   " link sos}
             @{" Tuna Mayonaise     " link Tun}
               @{" Toastie!!          " link Toast}
             @{" The Breakfast Sandwich " link TBS}
                   @{" Club Sandwich      " link Club}

@endnode
@node "ques" What is a sandwich?"
    What?  Are you mad?  A sandwich is the finest food stuff this side
    of Andromeda!  Admittedly there are finer foodstuffs at the
    Restaurant At The End Of The Universe, but that's a long way off.
      A sandwich consists of, basically, a slice of meat between two
    slices of bread.
      The sandwich was invented by Mr Sandwich.
     Now see @{" The Beginners Guide To Sandwiches" link beg}
@endnode
@node Beg "Beginners Guide To Sandwiches"
    There is an art to the business ofmaking sandwiches which it is given
  to few ever to ever find the time to explore in depth.  It is a simple
  task, but the opportunities for satisfaction are many and profound:
  choosing the right bread for instance.  The Snadwich Maker had spent
  many months in daily consultation with Garp the Baker and eventually
  they had between them created a loaf of exactly the consistency that
  was dense enough to slice thinly and neatley, while still being light,
  moist and having that fine nutty flavour which best enhanced the savour
  of roast Perfectly Normal Beast flesh.
    There was also the geometry of the slice to be refined: the precise
  relationships between the width and height of the slice and also its
  thickness which would give the proper sense of bulk and weight to the
  the finished sandwich: here again, lightness was a virtue, but so too were
  firmness, generosity and that promise of succulence and savour that is the
  hallmark of a truly intense sandwich experience.
    The proper tools, of course, were crucial, and many were the days that
  the Sandwich Maker, when not engaged with the Baker at his oven, would
  spend with Strinder the Tool Maker, weighing and balancing knives, taking
  them to the forge and back again.  Suppleness, strength, keenness of edge,
  length and balance were all enthusiastically debated, theories put
  forward, tested, refined, and many was the evening when the Sandwich Maker
  and the Tool Maker could be seen silhouetter against the light of the
  setting sun and the Tool Maker's forge making slow sweeping movements
  through the air trying one knife after another, the suppleness of a third
  and the handle binding of a forth.
    Three knives altogether were required.  First there was the knife for
  the slicing of the bread: a firm, authoritive blade which imposed a clear
  and defining will on the loaf.  Then there was the butter-spreading knife,
  which was a wippy little number but still with a firm backbone to it.
  Early versions had been a little too wippy, but now the combination of
  flexibility with a core of strength was exactly right to achieve the
  maximum smootheness and grace of spread.
    The chief amongst the knives, of course, was teh carving knife.
  this was the knife that would not merely imposse its will on the medium
  through which it moved, as did the bread knife; it must work with it, be
  guided by the grain of the meat, to achieve slices of the most exquisite
  cosistency and translucency, that would slide away in filmy folds from the
  main hunk of meat.  The Sandwich Maker would then flip each sheet with
  a smooth flick of the wrist on to the beautifully proportioned lower
  bread slice, trim it with four deft strokes and hten at last perform the
  magic that hte children of the village so longed to gather round and
  watch with rapt attention adn wonder.  With just four more dexterous
  flips of the knife he would assemble the trimmings into a perfectly
  fitting jigsaw of pieces on top of the primary slice.  For every sandwich
  the size and shape of the trimmings were different, but the Sandwich
  Maker would always effortlessly and without hesitation assemble them into
  a pattern which fitted perfectly.  A second layer of meat and a second
  layer of trimmings, and the main act of creation would be accomplished.
     The Sandwich Maker would then pass what he had made to his assistant
  who would then add a few slices of newcumber and fladish and a touch of
  Splagberry sauce, and then apply the topmost layer of bread and cut the
  bread with a fourth and altogether plainer knife.  It was not that these
  were not also skillful operations, but they were lesser skills to be
  performed a dedicated apprentice, who would one day, when the Sandwich
  Maker had laid down his tools, take over from him.  It was an exhalted
  position and that apprentice, Drimple, was the envy of his fellows.  There
  were those in the village that were happy chopping wood, those content
  carrying water, but to be the Sandwich Maker was very heaven.
   Taken from The Hitch-Hiker's Guide To The Galaxy, Mostly Harmless.
@endnode
@node sos "The Sausage Sandwich"
  You will need: 3 Frankfurters
                 2 slices of Malted bread
                 Tomato Ketchup
                 A Sharp knife
                 Microwave
   1.  Put the three Frankfurters onto a microwavable plate.
        Cook on full power for 50 seconds.
   2.  Taking sharp knife, cut each sausage in half @{b}Length-Ways@{ub}
   3.  Lay each half onto a slice of bread (Recommended:> Malted)
   4.  Cover in ketchup.
   5.  Eat while nice and warm.  mmmMMMMMM.
  Handy Hint>>>  This sandwich works equally well when eaten for breakfast

      or for lunch.
@endnode
@node tun "The Tuna Mayonaise Sandwich"
   @{u}Method one@{uu}
  You will need:>  One tub of tuna mayonaise (I'd recommend Tesco's own)
                   Two slices of bread
     1.  Take slice of bread.
     2.  Spread half the tub of tuna mayonaise onto the bread - NO butter.
     3.  Place second slice of bread on top.
     4.  Cut in half.
     5.  Eat.
 Handy hint>>Toast the bread for a even more exciting eating experience!!
   @{u}Method two@{uu}
    You will need:>   Tin of tuna
                      Mayonaise
                      Vinegar
           (Optional) Sweet corn
   1.  Open tin of tuna.  Drain brine or oil from tin.
   2.  Empty tuna into bowl.
   3.  Mash up tuna and add a few shakes of vinegar.
   4.  Add one table spoonfull of mayonaise.
   5.  Mix together.  (Add sweet corn if required).
   6.  Spread onto slice of bread.  Place second slice ontop.
   7.  Garnish with cucumber.
   8.  Eat.
@endnode
@node club "Club Sandwich"
  You will need:>  Cheese
                   Onion
                   Ham
                   Tomato
                   4 slices of bread
                   Sandwich toaster
    1.  place slices of cheese onto first slice of bread, add sliced
       onion.
    2.  Cover with second slice of bread.  Add slices of cheese and ham.
    3.  Cover with third slice of bread, add ham and some sliced tomato.
    4.  Cover with fourth slice of bread.
    5.  Place in sandwich toaster, toast until lightly browned.
@endnode