Monday, September 13, 2010

Teri's BLT

Trying to cover all the staples attributed to an animal as versatile as the pig, I was bound to allow some things to fall through the cracks (Italian sausage and peppers, I'm looking at you too). One old favorite that I can't believe I glossed over is one of the simplest bacon applications; the BLT.

I always wondered what made the BLT a standard on diner menus. It always seemed like the main event, any sort of meat, was missing from it. After all, aren't the B, L, and T all just accompaniment? There was only one way to find out.

My old friend Cory was passing through Philly from Boston on his way to Baltimore and happened to be in town on Joey's birthday. This meant we spent the better part of the evening drinking, and by midnight Joey still hadn't realized that the six pack of Dogfishhead IPAs he downed in the past hour, coupled with several beverages earlier in the evening, would hit him like a ton of bricks as soon as he stood up. Following some temporary paralysis and several paragraphs of incredibly sad bitching, we managed to get Joey back to his apartment, or at least to his front steps from where he painted the sidewalk a barfy yellow.

Of course, this made Cory and I quite hungry, so we decided to stop at a place that I wrote off a few months back after waiting too long for my brunch. Since then, Teri's has changed its game up and become more of a bar than simply a diner. It being a neighborhood spot, it behooved me to give it another chance.

The first thing that caught Cory's eye was the cowboy tots. Being half of a cowboy band, I knew it had to happen. Teri's enhances a plate of tots with bacon, ranch, and cheddar, and lays it in front of you fully expecting you to attack it with zeal. We complied while waiting for our main orders, mine being a BLT; my first BLT.

Though I had nothing to compare it to, there was a near perfect balance to my sandwich. I realized quickly that the textures of the three components fit perfectly with one another. Once your top teeth sink through the bread, they hit the salty half-crunch of the bacon, followed by the light crunch of the lettuce layer, then a juicy hit of tomato, and finally the bottom piece of bread. The bread being toasted just right made that first bite all the better. I suddenly understood the hoopla around this sandwich. In the absence of a main meat event, one is able to appreciate the flavors that usually fade into the background.

I finished it quickly and decided that I'd have to try these from different places until I get one I don't like so that I can identify how anyone, if anyone, can mess up something so simple and so tasty.


  1. Loved the story and love the concept of this blog. I recently started a memoir project called "Pork Memoirs: Personal Stories of a Complicated Meat" (, and I've been directed towards your site by a few colleagues.

    I'd love to feature a memoir of yours for the site. It would be a great addition. Please be in touch.


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