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The Best Damn BLT

February 5, 2017

One of the easiest dishes to prepare can also be one of the most satisfying, especially if you're using quality ingredients.  BLT is the acronym for the oh so obvious Bacon, Lettuce, and Tomato.  


Though the name indicates the sandwich only contains three ingredients, one can't overlook the importance of the other two ingredients, mayonnaise and bread.  Ok, maybe the bread is a given.  You really can't establish that the meal is a sandwich if it lacks the key building block of a sandwich, the bread.  


Mayonnaise is the ingredient that adds a mouth feel that rounds out the textural complexity of a BLT. Ok, that's getting deep.  But it's true.  A BLT with no mayo would be so crunchy from the other elements of the sandwich that it's creaminess would be missed.  Mayo also cuts the saltiness and smokiness of the bacon while taming the acidity of tomatoes.  


Alright, enough of that.  Let's get to the ingredients.  In the BLT above I went out of my way to find the best bacon I could.  Jack Mountain Sunday Bacon is dry cured bacon smoked over hazelnut shells. Jack Mountain Meats is based in Skagit County, Washington which is where we currently reside.  I put the bacon in the oven on 425 degrees for about 15 minutes or so.




The bread is sourdough from Avenue Bread in Bellingham, Washington which is about 30 miles north of Skagit.  It's an amazing quality bread with the right ratio of crunch on the edge and chew on the inside. The bread needs to be toasted just right.  Not under or overdone.  It also needs to be the proper thickness.  Too much bread and you lose the flavor of the other ingredients.  If the bread is too thin and you end up with a slop fest on your hands.  Mayo and tomato will soak right through the bread and structural collapse is inevitable.  


A top quality tomato and beautiful butter lettuce puts the finishing touch on this remarkable specimen.

Ok, who's hungry?




Preparation and photography done by Todd 

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