About that Rueben..



First go and they were great!

You're supposed to stop at one, you fat bastard.

Meh.. I'm 6'4" and hover just under 200lbs and I run 30 miles a week, I get an extra one.

I had enough corned beef left over to have Ruebens again tonight, but this time I used Gruyere instead of the Swiss cheese I used yesterday. Also put more meat and more dressing on. They were even better. I took pictures again, but I won't bore you with them.

I don't get bored with most pix. Post those puppies up. I like food porn.

Nom Nom Nom. Makes me want to suck those fingers.

I think the sammich would be tastier..

Is that a Reuben? It looks almost as good as a Monte Cristo.

OK, Chink food, I haven't had that in a while.

I got pork loins from Costco the other day for $1.99/lb so I bought 3 of them, all about 8 to 9.5 lbs. Cooked 1 and froze the rest. So a pig sammich for dinner I think

(11-01-2015, 09:47 AM)Maggot Wrote: Is that a Reuben? It looks almost as good as a Monte Cristo.

Is that the one where they dip the bread in egg like French toast?

Yes just a ham and cheese sandwich dipped in egg wash like French toast and sprinkled with powdered sugar and served with jam.

I could go for a welsh rabbit or rarebit right now (not sure on the correct spelling). Cheese sauce with stout beer over toast. I've never tried making it before, but it sounds delicious.

I like it if you grill (I think you call it broil? anyway, put it under a hot element) the toast with the cheese mix on it for a few minutes until it browns a bit.

I had Thai fish cakes tonight. They weren't that great. Went a bit nuts with the lemongrass.

(11-02-2015, 06:28 AM)crash Wrote: I had Thai fish cakes tonight. They weren't that great. Went a bit nuts with the lemongrass.

Crab cakes are really the only seafood "cakes" I can tolerate and only as an appetizer. I'm not a huge fan of fried foods.

You can cook Thai fish cakes in a normal skillet with a spray of oil. I'm not a fan of fried food either. People rave about fish and chips with crispy batter but all I feel like is that I'm eating a big wad of dough soaked in oil with a morsel of fish inside. I'd rather my fish steamed, pan fried or char broiled any day.

(11-02-2015, 06:40 PM)crash Wrote: People rave about fish and chips with crispy batter but all I feel like is that I'm eating a big wad of dough soaked in oil with a morsel of fish inside.

Yeah, where you have to peel off all the greasy batter and put it to the side of the plate. Not good at all.

I've had fish and chips where it was done really well, however. The fish was thick and mild tasting with just a thin coating of beer batter that perfectly adheres to the fish. That's an art though, not many people can get it right.

I can't get it right either by the way. Tried a couple of times.

I don't mind a thin crispy tempura type batter. I'm no ace it it either, but I know you have to use ice cold water to have any chance with it. Even then I can only eat a minimal amount. The oil seems to just sit in my stomach for hours.