On Sun, 06 Feb 2005 20:46:59 -0800, Isaac Wingfield <[email hidden]>
Quoted message said:
Every legitimate Reuben recipe I've ever seen calls for pastrami, not corned beef. The flavor is not the same.
I've never heard of that!!
Quoted message said:
And BTW, my uncle the professional chef thought it was an abomination to put any kind of salad dressing on them -- pastrami. swiss cheese, sauerkraut, on rye, grilled in butter; that's all.
Your uncle is a wise man.
Carol
Skip the kraut. Heat the pastrami and swiss on a griddle while grilling some onions, toss it on a good roll with whole grain mustard. Yum. (And yes, I know that's *not* a reuben) I've tried 'em and just don't care for them. <shrug>
-- Steve
Every job is a self-portrait of the person who did it. Autograph your work with excellence.
On Mon, 07 Feb 2005 07:09:03 -0500, Steve Calvin quoth:
Quoted message said:
Skip the kraut. Heat the pastrami and swiss on a griddle while grilling some onions, toss it on a good roll with whole grain mustard. Yum. (And yes, I know that's *not* a reuben) I've tried 'em and just don't care for them. <shrug>
