+- Mock (https://mockforums.net)
+-- Forum: Funny Shit & Good Shit (https://mockforums.net/forum-6.html)
+--- Forum: SOUP CHICKEN KITCHEN (https://mockforums.net/forum-26.html)
+--- Thread: REUBEN SANDWICH (/thread-15833.html)
REUBEN SANDWICH - Duchess - 03-08-2023
Do you like them?
RE: REUBEN SANDWICH - sally - 03-08-2023
Yes. It's my daughter's favorite sandwich. She asks me to make her one everyday, I don't know how she's not sick of them yet.
RE: REUBEN SANDWICH - Clang McFly - 03-08-2023
(03-08-2023, 10:57 AM)Duchess Wrote: Do you like them?
Yes. If I can't decide what I want to eat at at restaurant, I just get the Reuben. It's one of my favorite sandwiches.
RE: REUBEN SANDWICH - BlueTiki - 03-08-2023
(03-08-2023, 10:57 AM)Duchess Wrote: Do you like them?
Yes! Yes! Yes!
But it must have Russian dressing . . . to make it "top shelf".
Marbled rye is my preferred bread.
RE: REUBEN SANDWICH - Duchess - 03-08-2023
What other kinds of bread are used?
RE: REUBEN SANDWICH - Duchess - 03-08-2023
I have these questions because I saw a corn beef at the market, it was more than $34 for what I thought was a very small piece of meat. I was telling someone about it and she made yum noises
and said REUBENS!
RE: REUBEN SANDWICH - BlueTiki - 03-08-2023
(03-08-2023, 01:14 PM)Duchess Wrote: What other kinds of bread are used?
Rye is traditional.
I've been known to have one on pumpernickel, too.
Marbled rye is the best of both worlds, IMO.
RE: REUBEN SANDWICH - sally - 03-08-2023
(03-08-2023, 01:14 PM)Duchess Wrote: What other kinds of bread are used?
Rye or marbled rye or pumpernickel is what is traditionally used, but you can do any bread you want. It's your reuben and you can have it how you like it even though people will think you're an asshole.
RE: REUBEN SANDWICH - sally - 03-08-2023
(03-08-2023, 01:17 PM)Duchess Wrote: I have these questions because I saw a corn beef at the market, it was more than $34 for what I thought was a very small piece of meat. I was telling someone about it and she made yum noises
Once you cook it, it will shrivel up even more. If you plan on cooking a corned beef and don't know what you're doing, let me know. Corned beef needs to be thinly sliced across the grain for Reubens. You can't just cut chunks off and throw it on some bread.
RE: REUBEN SANDWICH - BlueTiki - 03-08-2023
Probably a good time to recommend a preferred cut, for her, Sally.
Or she can screw it up and make hash.
Wait a week . . . St. Patrick's Day usually brings the price down on corned beef.
(Would love to see her wrestling with the fat cap . . . pre and post cooking.
)
RE: REUBEN SANDWICH - Clang McFly - 03-08-2023
(03-08-2023, 01:14 PM)Duchess Wrote: What other kinds of bread are used?
I prefer the Reuben on white or Italian bread. But will eat it on rye if necessary.
RE: REUBEN SANDWICH - Duchess - 03-08-2023
(03-08-2023, 01:38 PM)BlueTiki Wrote: (Would love to see her wrestling with the fat cap . . . pre and post cooking.
I don't even know what that is. It's making me laugh, like WTF is a fat cap.
RE: REUBEN SANDWICH - BlueTiki - 03-08-2023
It's the artery clogging goodness that makes pastrami delicious!
![[Image: 1Fat-cap-New-York-tip.jpg]](http://www.tendergrassfedmeat.com/wp-content/uploads/2012/02/1Fat-cap-New-York-tip.jpg)
RE: REUBEN SANDWICH - Duchess - 03-08-2023
Oh dear.
RE: REUBEN SANDWICH - Clang McFly - 03-08-2023
(03-08-2023, 01:56 PM)BlueTiki Wrote: It's the artery clogging goodness that makes pastrami delicious!I'd literally kill for fat cap and pork cracklings.
RE: REUBEN SANDWICH - crash - 03-08-2023
Ruebens are the bomb. Especially if they make that Russian dressing just right and the pastrami has a fair whack of smoke about it
RE: REUBEN SANDWICH - sally - 03-08-2023
There is a German deli here that has a sandwich called the Bleu Max. It's a triple decker with pastrami, swiss cheese, saurkraut and blue cheese dressing served hot on marbled rye. I want one right now.
RE: REUBEN SANDWICH - BlueTiki - 03-08-2023
(03-08-2023, 04:05 PM)sally Wrote: There is a German deli here that has a sandwich called the Bleu Max. It's a triple decker with pastrami, swiss cheese, saurkraut and blue cheese dressing served hot on marbled rye. I want one right now.
Wow! Never thought of that combo. And with my Mum's love of Bleu Cheese, gonna have to give it try and have her give it a spin!
Curious . . . do you ever make your own kraut?
I started making it a couple of years ago. It's so damned simple!
I let it ferment up to six weeks. Between 4 and 6 weeks is the sweet spot for me.
RE: REUBEN SANDWICH - sally - 03-08-2023
(03-08-2023, 04:18 PM)BlueTiki Wrote:(03-08-2023, 04:05 PM)sally Wrote: There is a German deli here that has a sandwich called the Bleu Max. It's a triple decker with pastrami, swiss cheese, saurkraut and blue cheese dressing served hot on marbled rye. I want one right now.
Wow! Never thought of that combo. And with my Mum's love of Bleu Cheese, gonna have to give it try and have her give it a spin!
Curious . . . do you ever make your own kraut?
I started making it a couple of years ago. It's so damned simple!
I let it ferment up to six weeks. Between 4 and 6 weeks is the sweet spot for me.
No, I've never tried making it, but it's supposed to be really healthy for you. I did have an old Hungarian woman show me how to make a salad called Chalamade once, I think that is how it's spelled. It's basically the same method as saurkraut, but thinly sliced cucumbers, red onion, green tomatoes and peppers are added with the cabbage. That shit was delicious.
RE: REUBEN SANDWICH - sally - 03-08-2023
That was years ago and she wrote the recipe down for me as best as she could, but it's kind of a guessing game as she barely spoke English.