I picked up a Reuben with some slaw. It had corned beef and not pastrami which I thought strange.
Why is that strange? Reuben's are made with corned beef, not pastrami.
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It also had the usual stuff, kraut, Russian etc. It was yummy with the cole slaw. It was just a sandwhich, No biggie.
Now you've made me hungry for one. I haven't had one in ages.
Kate
-- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? [email hidden]
On Wed 09 Mar 2005 02:44:57p, Nancy Young wrote in rec.food.cooking:
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"Kate Connally" <[email hidden]> wrote in message news:[email hidden]...
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Dog3 wrote: > > I picked up a Reuben with some slaw. It had corned beef and not > pastrami which I thought strange.
Why is that strange? Reuben's are made with corned beef, not pastrami.
That's what I was thinking. Bad enough some places make them close faced, now they're making it with pastrami! Some people.
nancy
Strange, I've never been served one that was open-faced. NYC, Cleveland, Chicago, Phoenix.
Me too. Never heard of open-faced Reuben.
Kate
-- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? [email hidden]
On Wed 09 Mar 2005 02:44:57p, Nancy Young wrote in rec.food.cooking:
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"Kate Connally" <[email hidden]> wrote in message news:[email hidden]...
>Dog3 wrote: > >>I picked up a Reuben with some slaw. It had corned beef and not >>pastrami which I thought strange. > >Why is that strange? Reuben's are made with corned beef, not pastrami.
That's what I was thinking. Bad enough some places make them close faced, now they're making it with pastrami! Some people.
nancy
Strange, I've never been served one that was open-faced. NYC, Cleveland, Chicago, Phoenix.
Me too. Never heard of open-faced Reuben.
Proper Reuben: Butter one side of each of two slices of rye bread and put them butter-side down on a griddle. Top with a slice of Swiss cheese on each. A good handful of sauerkraut, squeezed to get out a good bit of the juice, dropped onto the griddle. About 5 ounces of thinly sliced corned beef dropped onto the griddle to "frizzle". Both sauerkraut and meat are pushed around on the griddle just to heat through. Meat divided between both slices of bread, sauerkraut piled onto just one. A good squirt of Russian dressing onto the exposed meat and close it on top of the kraut. Remove to cutting board, cut diagonally and plate.
People nowadays use 1000 Island dressing more than Russian, and it's ok, but it lacks the pungency.
We made variations in my operations like: turkey-gouda (with Green Goddess dressing); ham-brie (and a little mustard-cream we made); roast beef-cheddar (with horseradish sauce and sautéed onions); pastrami-smoked provolone (with chipotle mayo).
On Fri 11 Mar 2005 06:19:01a, Bob (this one) wrote in rec.food.cooking:
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Kate Connally said:
Wayne Boatwright said:
On Wed 09 Mar 2005 02:44:57p, Nancy Young wrote in rec.food.cooking:
>"Kate Connally" <[email hidden]> wrote in message >news:[email hidden]... > >>Dog3 wrote: >> >>>I picked up a Reuben with some slaw. It had corned beef and not >>>pastrami which I thought strange. >> >>Why is that strange? Reuben's are made with corned beef, not pastram >>i. > >That's what I was thinking. Bad enough some places make them close >faced, now they're making it with pastrami! Some people. > >nancy
Strange, I've never been served one that was open-faced. NYC, Clevelan d, Chicago, Phoenix.
Me too. Never heard of open-faced Reuben.
Proper Reuben: Butter one side of each of two slices of rye bread and put them butter-side down on a griddle. Top with a slice of Swiss cheese on each. A good handful of sauerkraut, squeezed to get out a good bit of the juice, dropped onto the griddle. About 5 ounces of thinly sliced corned beef dropped onto the griddle to "frizzle". Both sauerkraut and meat are pushed around on the griddle just to heat through. Meat divided between both slices of bread, sauerkraut piled onto just one. A good squirt of Russian dressing onto the exposed meat and close it on top of the kraut. Remove to cutting board, cut diagonally and plate.
People nowadays use 1000 Island dressing more than Russian, and it's ok, but it lacks the pungency.
We made variations in my operations like: turkey-gouda (with Green Goddess dressing); ham-brie (and a little mustard-cream we made); roast beef-cheddar (with horseradish sauce and sautéed onions); pastrami-smoked provolone (with chipotle mayo).
Pastorio
Sounds like the right way to me, Bob...and delicious!
-- Wayne Boatwright ____________________________________________
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
In article <[email hidden]>, Kate Connally <[email hidden]> wrote: (snip)
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Quoted message said:
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That's what I was thinking. Bad enough some places make them close faced, now they're making it with pastrami! Some people.
nancy
Strange, I've never been served one that was open-faced. NYC, Cleveland, Chicago, Phoenix.
Quoted message said:
Me too. Never heard of open-faced Reuben.
Kate
That was a Weight Watcher's recipe some 30 years ago -- open faced (only used one slice of bread) and made with chicken, kraut, a slice of cheese on top and broiled. It's pretty tasty. -- -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
"Melba's Jammin'" <[email hidden]> wrote in message news:[email hidden]...
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In article <[email hidden]>, Kate Connally <[email hidden]> wrote: (snip)
Quoted message said:
Quoted message said:
> That's what I was thinking. Bad enough some places make them close > faced, now they're making it with pastrami! Some people. > > nancy
Strange, I've never been served one that was open-faced. NYC, Cleveland, Chicago, Phoenix.
Quoted message said:
Me too. Never heard of open-faced Reuben.
Kate
That was a Weight Watcher's recipe some 30 years ago -- open faced (only used one slice of bread) and made with chicken, kraut, a slice of cheese on top and broiled. It's pretty tasty. -- -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
Made a mock Reuben with pastrami for lunch today and split it with the DH. He liked it and I thought it was "adequate". Gigi
