5
by SpankMarvin_Archive
I'm afraid I don't know him, but I have to say I think his opinions on salami are too uniform.
For starters, they don't take into account the thickness of the bread, or indeed the salami slices. Then there's the density of the bread; if you have light, thin slices enveloping your meat, granted - one average slice may well suffice.
Thicker, stodgier bread would require suitable compensation in salami. It's a relative call. But imagine a thick baguette with only one silly slice in it. You could only get away with one slice if it was a very thick slice. Average sized slices in this type of sandwich would need to be two to three levels thick in my opinion.
I am basing this on the assumption that salami is the only filling in the sandwich.
I think Andrew Weatherhead is good. He cares about things and has strong opinions. But I think he needs to experiment more.
Best
John