Mock › Funny Shit & Good Shit › SOUP CHICKEN KITCHEN v
REUBEN SANDWICH

Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Threaded Mode
REUBEN SANDWICH
Duchess Away
Administrator
******
Posts: 86,987
Threads: 2,951
Joined: Jun 2008
#1
03-08-2023, 10:57 AM
Do you like them? 
[Image: Zy3rKpW.png]
Website
Reply
sally Away
Mock Elder
***
Posts: 26,248
Threads: 228
Joined: Dec 2008
#2
03-08-2023, 11:17 AM
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.
Reply
Clang McFly Offline
Patient Zero of the WOOFVID Pandemic
**
Posts: 16,454
Threads: 3
Joined: Apr 2012
#3
03-08-2023, 11:22 AM
(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.
https://www.flickr.com/clang_mcfly

Reply
BlueTiki Offline
Sincerity Faker
**
Posts: 7,487
Threads: 69
Joined: Oct 2010
#4
03-08-2023, 11:30 AM
(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.
Reply
Duchess Away
Administrator
******
Posts: 86,987
Threads: 2,951
Joined: Jun 2008
#5
03-08-2023, 01:14 PM
What other kinds of bread are used? 
[Image: Zy3rKpW.png]
Website
Reply
Duchess Away
Administrator
******
Posts: 86,987
Threads: 2,951
Joined: Jun 2008
#6
03-08-2023, 01:17 PM
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  hah and said REUBENS!
[Image: Zy3rKpW.png]
Website
Reply
BlueTiki Offline
Sincerity Faker
**
Posts: 7,487
Threads: 69
Joined: Oct 2010
#7
03-08-2023, 01:25 PM
(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.
Reply
sally Away
Mock Elder
***
Posts: 26,248
Threads: 228
Joined: Dec 2008
#8
03-08-2023, 01:29 PM
(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.
Reply
sally Away
Mock Elder
***
Posts: 26,248
Threads: 228
Joined: Dec 2008
#9
03-08-2023, 01:34 PM
(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  hah and said REUBENS!

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.
Reply
BlueTiki Offline
Sincerity Faker
**
Posts: 7,487
Threads: 69
Joined: Oct 2010
#10
03-08-2023, 01:38 PM
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.  hah )
Reply
Clang McFly Offline
Patient Zero of the WOOFVID Pandemic
**
Posts: 16,454
Threads: 3
Joined: Apr 2012
#11
03-08-2023, 01:39 PM
(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.
https://www.flickr.com/clang_mcfly

Reply
Duchess Away
Administrator
******
Posts: 86,987
Threads: 2,951
Joined: Jun 2008
#12
03-08-2023, 01:47 PM
(03-08-2023, 01:38 PM)BlueTiki Wrote: (Would love to see her wrestling with the fat cap . . . pre and post cooking.  hah )

I don't even know what that is. It's making me laugh, like WTF is a fat cap.
[Image: Zy3rKpW.png]
Website
Reply
BlueTiki Offline
Sincerity Faker
**
Posts: 7,487
Threads: 69
Joined: Oct 2010
#13
03-08-2023, 01:56 PM
It's the artery clogging goodness that makes pastrami delicious!

[Image: 1Fat-cap-New-York-tip.jpg]
Reply
Duchess Away
Administrator
******
Posts: 86,987
Threads: 2,951
Joined: Jun 2008
#14
03-08-2023, 02:29 PM
Oh dear.
[Image: Zy3rKpW.png]
Website
Reply
Clang McFly Offline
Patient Zero of the WOOFVID Pandemic
**
Posts: 16,454
Threads: 3
Joined: Apr 2012
#15
03-08-2023, 03:20 PM
(03-08-2023, 01:56 PM)BlueTiki Wrote: It's the artery clogging goodness that makes pastrami delicious!

[Image: 1Fat-cap-New-York-tip.jpg]
I'd literally kill for fat cap and pork cracklings.
https://www.flickr.com/clang_mcfly

Reply
crash Offline
Mock Elder
***
Posts: 5,996
Threads: 64
Joined: Jun 2008
#16
03-08-2023, 03:54 PM
Ruebens are the bomb. Especially if they make that Russian dressing just right and the pastrami has a fair whack of smoke about it
“Two billion people will perish globally due to being vaccinated against Corona virus” - rothschild, August 2021
Reply
sally Away
Mock Elder
***
Posts: 26,248
Threads: 228
Joined: Dec 2008
#17
03-08-2023, 04:05 PM
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.
Reply
BlueTiki Offline
Sincerity Faker
**
Posts: 7,487
Threads: 69
Joined: Oct 2010
#18
03-08-2023, 04:18 PM
(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.
Reply
sally Away
Mock Elder
***
Posts: 26,248
Threads: 228
Joined: Dec 2008
#19
03-08-2023, 04:56 PM
(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.
Reply
sally Away
Mock Elder
***
Posts: 26,248
Threads: 228
Joined: Dec 2008
#20
03-08-2023, 05:02 PM
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.
Reply