Laughing now, thanks. :-)

I think the third sandwich is packed with high-end prosciutto-type meat. Would explain the cost barrier Joker Rabbit mentioned. With that, the vegetables would screw up the experience of the meat you just paid an arm and a leg for.

Ooooh, I see. I don't know much about that one. Sounds fun though :| yeah but not getting it done, you have more chances for something going wrong: going out of rhythm again and not getting it back, throwing a clot, etc. There are risks with every choice we make.

Hahaha, I only had a vague notion it was coming out sometime later this month, didn't pay too much attention to the actual date. If I'm fast I might just finish playing it before my holiday ends. :P

Hurm, shows that you've never had a good tuna sandwich.

Tomato, either thinly sliced or crushed is the only vegetable you are allowed to put on a jamón sandwich. You may also sprinkle some olive oil on the bread, but if the jamón is of the good variety it's unecessary, since it's oily by itself.

this is true, I didn't think about that. It does look like some high end meat there. Now I want fancy meats and cheeses and olives!

Yeah, the A-fib isn't dangerous but the clot is very much so if it lasts very long.
It also makes you instantly dead tired when it happens.
Getting older is a hoot. ;)

lol, no i probably have not, only that which comes from a can of starkist (cheap brand). I like all of those things, but it just didn't look appealing all put together.

yeah, I realized that after what crow posted. i'm not used to fancy meats, too expensive for my pay grade.
sigh, I know. I keep trying not to, but nothing seems to be working. :)

Don't even dare to compare jamón to that disgusting prosciutto, it's a pale shadow of what jamón can be. Even if they're both basically cured ham meat. But you are absolutely correct on the ruining of flavour by any added vegetables, or of anything else at all.

I remember during some interactions with britons, how I (unaware at the time of the word for the curing process) naively described the processing method as being left in storage for a minimum of a year. He proceeded to spit the piece he'd been cheerily chewing claiming it was rotten meat.

Happy to hear it. =)

And in the grand tradition of no good deed going unpunished, I am being asked to go to the store.

Back as fast as my fat ass can carry me. Hate that store so much.

Just looked up jamón, now I'm REALLY hungry! :-)

jamon is not readily available in the states, where, b/c of the large Italian communities, prosciutto is. I was assuming it was on the same level too. Although now I want to try to hunt some down.

Now i'm trying to think if there is an american cured meat we are equally as passionate about that is our own. I'm not sure we do. that's sad.

Well, I can understand that with the pickled red bell pepper, not everyone's cup of tea, but unpitted (or is it de-pitted) olives do go rather nicely with tuna, trust me on this. Anyways, the vegetable of choice for a tuna sandwich is some fresh sliced tomato.

If it's any consolation, I haven't had the good stuff for years either.

Salt and smoked Pork is probably as close as you'll come.
Jerked Beef maybe.

yeah, jerked meats (not the crap like slim jims and other stuff bought in the store) are really good and pricey if done right and locally. There is a butcher near me who makes amazing jerky, but it's not a year long process like jamon and stuff. maybe i'll start using buffalo and make the most 'merican cured meat evah. :)