Reubens tonight

A little birdie told me that 'Bob (this one) said:

Two slices of rye bread each buttered on one side, placed butter-side
down on a hot griddle. A smear of homemade Russian dressing on each
slice of rye. Thick slices of Swiss cheese laid on each. A good handful
of sauerkraut squeezed of juice and dropped on the griddle to heat -
pushed around a bit with a spatula to warm more fully. A dozen thin
slices of freshly cooked and cooled corned beef (like 5 ounces) dropped
on the griddle. "Frizzle" the meat briefly and scoop it onto the cheese
on both rye slices. Scoop up the sauerkraut and put it on one of the
slices of bread. Close the sandwich by picking up the one without the
kraut and putting it meat side down on top of the kraut. Off the
griddle, onto a cutting board, cut diagonally, plate. Eat.

Stop that! Now I'm hungry! (It sounds excellent)

Carol
--
Coming at you live, from beautiful Lake Woebegon

Bob (this one) said:

Two slices of rye bread each buttered on one side, placed butter-side
down on a hot griddle. A smear of homemade Russian dressing on each
slice of rye. Thick slices of Swiss cheese.......

Now you've done it. Gonna hafta go buy some swiss & kraut and cook up
some pastrami. Been on a real rye bread jag, lately, so this will be
perfect. Enjoying dill rye this week. Great with avocado and lime
and hot sauce.

nb

Dog3 wrote on 10 Apr 2005 in rec.food.cooking

Quoted message said:

"Bob (this one)" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Two slices of rye bread each buttered on one side, placed
butter-side down on a hot griddle. A smear of homemade Russian
dressing on each slice of rye. Thick slices of Swiss cheese laid
on each. A good handful of sauerkraut squeezed of juice and
dropped on the griddle to heat - pushed around a bit with a
spatula to warm more fully. A dozen thin slices of freshly
cooked and cooled corned beef (like 5 ounces) dropped on the
griddle. "Frizzle" the meat briefly and scoop it onto the cheese
on both rye slices. Scoop up the sauerkraut and put it on one of
the slices of bread. Close the sandwich by picking up the one
without the kraut and putting it meat side down on top of the
kraut. Off the griddle, onto a cutting board, cut diagonally,
plate. Eat.

Pastorio

Groan... I wanted one so badly but was diagnosed with diabetes
type 2 before I could get or cook a good one. *Never* post about
Reubes again 😉

Michael

How was your BG after the polenta the other night?...mine woulda been
thru the roof! Whereas a open faced reuben woulda only put it near the
ceiling. I can't eat potatoes, corn or rice but can manage a little
bread, say 2 slices a meal of 7g carb a slice bread.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Dog3 said:

"Bob (this one)" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Two slices of rye bread each buttered on one side, placed butter-side
down on a hot griddle. A smear of homemade Russian dressing on each
slice of rye. Thick slices of Swiss cheese laid on each. A good handful
of sauerkraut squeezed of juice and dropped on the griddle to heat -
pushed around a bit with a spatula to warm more fully. A dozen thin
slices of freshly cooked and cooled corned beef (like 5 ounces) dropped
on the griddle. "Frizzle" the meat briefly and scoop it onto the cheese
on both rye slices. Scoop up the sauerkraut and put it on one of the
slices of bread. Close the sandwich by picking up the one without the
kraut and putting it meat side down on top of the kraut. Off the
griddle, onto a cutting board, cut diagonally, plate. Eat.

Pastorio

Groan... I wanted one so badly but was diagnosed with diabetes type 2
before I could get or cook a good one. *Never* post about Reubes again 😉

Michael

I promise...

And to show you what a dedicated friend I am, Michael, here's what I'll do.

I'll make a couple more and eat them both. One for me - and I'll
remember you when I eat the other one. Least I could do...

No, seriously...

Or maybe you could make one out of a low-carb, low-GI bread - maybe a
So-Lo rye roll toasted first or equivalent. The fixings are all very low
in carbs - butter, cheese, meat, kraut - except the Russian dressing, of
which you won't use much anyway. But, hell, maybe use something else
that's a bit tangy. There has to be a LC thousand Island. It's what most
restaurants use nowadays.

Pastorio

On Sun 10 Apr 2005 02:17:35p, Dog3 wrote in rec.food.cooking:

Quoted message said:

"Bob (this one)" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Two slices of rye bread each buttered on one side, placed butter-side
down on a hot griddle. A smear of homemade Russian dressing on each
slice of rye. Thick slices of Swiss cheese laid on each. A good handful
of sauerkraut squeezed of juice and dropped on the griddle to heat -
pushed around a bit with a spatula to warm more fully. A dozen thin
slices of freshly cooked and cooled corned beef (like 5 ounces) dropped
on the griddle. "Frizzle" the meat briefly and scoop it onto the cheese
on both rye slices. Scoop up the sauerkraut and put it on one of the
slices of bread. Close the sandwich by picking up the one without the
kraut and putting it meat side down on top of the kraut. Off the
griddle, onto a cutting board, cut diagonally, plate. Eat.

Pastorio

Groan... I wanted one so badly but was diagnosed with diabetes type 2
before I could get or cook a good one. *Never* post about Reubes again 😉

Michael

Michael,

One Reuben won't kill you. One a day could lead to serious problems. When
you've lived with T2D long enough, you'll learn not to be quite so paranoid
about it. A carefully watched diet is important. Total deprivation is not
necessary.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Bob (this one) said:

Two slices of rye bread each buttered on one side, placed butter-side
down on a hot griddle. A smear of homemade Russian dressing on each
slice of rye. Thick slices of Swiss cheese laid on each. A good handful
of sauerkraut squeezed of juice and dropped on the griddle to heat -
pushed around a bit with a spatula to warm more fully. A dozen thin
slices of freshly cooked and cooled corned beef (like 5 ounces) dropped
on the griddle. "Frizzle" the meat briefly and scoop it onto the cheese
on both rye slices. Scoop up the sauerkraut and put it on one of the
slices of bread. Close the sandwich by picking up the one without the
kraut and putting it meat side down on top of the kraut. Off the
griddle, onto a cutting board, cut diagonally, plate. Eat.

Pastorio

Awright, I hate you! I had one about a week and a half before St.
Pat's day - then got sick for 3 weeks. I gotta go get one tomorrow -
and it's your fault. Hope you're proud of yourself. <G>

On Sun 10 Apr 2005 06:38:44p, Dog3 wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Sun 10 Apr 2005 02:17:35p, Dog3 wrote in rec.food.cooking:

Quoted message said:

"Bob (this one)" <[email hidden]> wrote in
news:[email hidden]:

> Two slices of rye bread each buttered on one side, placed
> butter-side down on a hot griddle. A smear of homemade Russian
> dressing on each slice of rye. Thick slices of Swiss cheese laid on
> each. A good handful of sauerkraut squeezed of juice and dropped on
> the griddle to heat - pushed around a bit with a spatula to warm
> more fully. A dozen thin slices of freshly cooked and cooled corned
> beef (like 5 ounces) dropped on the griddle. "Frizzle" the meat
> briefly and scoop it onto the cheese on both rye slices. Scoop up
> the sauerkraut and put it on one of the slices of bread. Close the
> sandwich by picking up the one without the kraut and putting it meat
> side down on top of the kraut. Off the griddle, onto a cutting
> board, cut diagonally, plate. Eat.
>
> Pastorio

Groan... I wanted one so badly but was diagnosed with diabetes type 2
before I could get or cook a good one. *Never* post about Reubes
again 😉

Michael

Michael,

One Reuben won't kill you. One a day could lead to serious problems.
When you've lived with T2D long enough, you'll learn not to be quite
so paranoid about it. A carefully watched diet is important. Total
deprivation is not necessary.

Thanks Wayne. I needed that. I see a nurse and a diabetic nutritionist on
4/28. I'm just really confused about the labels etc. at the store. On top
of the carbs, I also need low or no fat. It is really hard to juggle them
both. I'm hoping the help on 4/28 will allow me to relax a bit.

Michael <- still losing weight and looks like a bean pole

Michael, make sure when you see the nutritionist that they are aware of
your continued weight loss. We all know that fats and carbs (in excess)
will usually cause weight gain. However, when those are the very
components you need to tightly control, something else needs to make up the
deficit. As far as fats go, total fat is not always the issue.
Eliminating trans fats and hydrogenated or partially-hydrogenated fats is
key. Olive oil and grapeseed oil are both good for you and both tend to
lower total cholesterol. There may be other fats considered "safe" which
you can add to your diet. Fish oils are also excellent. Make sure you
watch for the type of fat listed on the labels.

To be sure, everyone is different when it comes to controlling blood
glucose levels and the nutritionist will have to balance these things out
for you. Keep us posted...

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Dog3 wrote on 10 Apr 2005 in rec.food.cooking

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Sun 10 Apr 2005 02:17:35p, Dog3 wrote in rec.food.cooking:

Quoted message said:

"Bob (this one)" <[email hidden]> wrote in
news:[email hidden]:

> Two slices of rye bread each buttered on one side, placed
> butter-side down on a hot griddle. A smear of homemade Russian
> dressing on each slice of rye. Thick slices of Swiss cheese
> laid on each. A good handful of sauerkraut squeezed of juice
> and dropped on the griddle to heat - pushed around a bit with
> a spatula to warm more fully. A dozen thin slices of freshly
> cooked and cooled corned beef (like 5 ounces) dropped on the
> griddle. "Frizzle" the meat briefly and scoop it onto the
> cheese on both rye slices. Scoop up the sauerkraut and put it
> on one of the slices of bread. Close the sandwich by picking
> up the one without the kraut and putting it meat side down on
> top of the kraut. Off the griddle, onto a cutting board, cut
> diagonally, plate. Eat.
>
> Pastorio

Groan... I wanted one so badly but was diagnosed with diabetes
type 2 before I could get or cook a good one. *Never* post
about Reubes again 😉

Michael

Michael,

One Reuben won't kill you. One a day could lead to serious
problems. When you've lived with T2D long enough, you'll learn
not to be quite so paranoid about it. A carefully watched diet
is important. Total deprivation is not necessary.

Thanks Wayne. I needed that. I see a nurse and a diabetic
nutritionist on 4/28. I'm just really confused about the labels
etc. at the store. On top of the carbs, I also need low or no fat.
It is really hard to juggle them both. I'm hoping the help on 4/28
will allow me to relax a bit.

Michael <- still losing weight and looks like a bean pole

I keep my carbs under 15 a meal and that allows me some freedom with
fat. But no snacks.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Bob (this one) said:

Two slices of rye bread [...] kraut and putting it meat side down on
top of the kraut. Off the griddle, onto a cutting board, cut
diagonally, plate. Eat.

Yep! ...did it. Just like the above. Exce-freakin'-lent!!!

nb ....pickin' the rye/dill seeds outta my teeth (burp) 🙂

notbob said:

nb ....pickin' the rye/dill seeds outta my teeth (burp) 🙂

Caraway?

About a year ago, I stopped into a particular sandwich shop for
the first time. I saw a Reuben on their extensive menu, so I
ordered one.

The first question was "corned beef or pastrami?"

The second one was something like "what do you want on it?" and I
answered with something like "I thought ordered a Reuben."

"Well, everybody's different...what kind of cheese do you want on it?"

By the time the counter person asked "do you want it toasted or
grilled?" I was thinking I was going to have to vault over the
counter and either smack some sense into someone or make the
sandwich myself.

Now, if I ever crave a real Reuben, I don't go there, I head to
a nearby Irish pub where they make their own corned beef and
serve up an awesome sandwich.

Bob (this one) said:

Two slices of rye bread each buttered on one side, placed butter-side

Quoted message said:

down on a hot griddle. A smear of homemade Russian dressing on each
slice of rye. Thick slices of Swiss cheese laid on each. A good

handful

Quoted message said:

of sauerkraut squeezed of juice and dropped on the griddle to heat -
pushed around a bit with a spatula to warm more fully. A dozen thin
slices of freshly cooked and cooled corned beef (like 5 ounces)

dropped

Quoted message said:

on the griddle. "Frizzle" the meat briefly and scoop it onto the

cheese

Quoted message said:

on both rye slices. Scoop up the sauerkraut and put it on one of the
slices of bread. Close the sandwich by picking up the one without the

Quoted message said:

kraut and putting it meat side down on top of the kraut. Off the
griddle, onto a cutting board, cut diagonally, plate. Eat.

Pastorio

For dressing, I use Kraft "Sandwich Spread" (comes in a jar) which is
very close, if not identical, to the first Reuben I ever had.

N.

guy f klose said:

Now, if I ever crave a real Reuben, I don't go there, I head to
a nearby Irish pub where they make their own corned beef and
serve up an awesome sandwich.

I need to find some good swiss cheese. The cheese I had sliced at the
supermarket deli counter really sucked. I thought it'd be better than
the pre-packaged stuff, but it wasn't. All those adverts about
California cheese are a scam. Most of it is bulk [censored].

nb

guy f klose said:

Caraway?

About a year ago, I stopped into a particular sandwich shop for
the first time. I saw a Reuben on their extensive menu, so I
ordered one.

The first question was "corned beef or pastrami?"

The second one was something like "what do you want on it?" and I
answered with something like "I thought ordered a Reuben."

"Well, everybody's different...what kind of cheese do you want on it?"

By the time the counter person asked "do you want it toasted or
grilled?" I was thinking I was going to have to vault over the
counter and either smack some sense into someone or make the
sandwich myself.

Now, if I ever crave a real Reuben, I don't go there, I head to
a nearby Irish pub where they make their own corned beef and
serve up an awesome sandwich.

Those are scary questions! I hope I would have abandoned any
intention I had of ordering a Reuben there.

I am happy to say I have all of the Reuben ingredients but the
bread, and now I am reminded to pick that up too. Bob's procedure
sounds good, assuming he uses a LOT of sauerkraut. The last time
I made Reubens, I did heat the corned beef and cheese a bit before
I put together the sandwich and fried it, and that was probably my
best attempt thus far. I have played with a number of ideas over
the years, most of which did not result in anything remarkable.

--
Jean B.

Quoted message said:

For dressing, I use Kraft "Sandwich Spread" (comes in a jar) which is
very close, if not identical, to the first Reuben I ever had.

N.

I won't comment on using that for a Reuben, but I will say this
stuff is not as good as the old Hellman's sandwich spread was.
And I was just THRILLED to see Hellman's had sandwich spead
again--until I tried it. I threw it away.

BTW, anyone got a clue about a decent store-bought mayo now? I
used to use Hellman's and have saved the little bit of the old
formula I have left for my daughter's sandwiches.

--
Jean B.

guy f klose said:

notbob said:

nb ....pickin' the rye/dill seeds outta my teeth (burp) 🙂

Caraway?

About a year ago, I stopped into a particular sandwich shop for
the first time. I saw a Reuben on their extensive menu, so I
ordered one.

The first question was "corned beef or pastrami?"

The second one was something like "what do you want on it?" and I
answered with something like "I thought ordered a Reuben."

"Well, everybody's different...what kind of cheese do you want on it?"

By the time the counter person asked "do you want it toasted or
grilled?" I was thinking I was going to have to vault over the
counter and either smack some sense into someone or make the
sandwich myself.

Now, if I ever crave a real Reuben, I don't go there, I head to
a nearby Irish pub where they make their own corned beef and
serve up an awesome sandwich.

Good Lord - I wouldn't go back to that store again either. How can
anyone not know how to make a Reuben? It's not complicated - couple
slices corned beef, swiss cheese, thousand-island dressing, sourkraut
on rye, toasted in butter. How much more simple can you get? <G>

Jean B. said:

BTW, anyone got a clue about a decent store-bought mayo now? I
used to use Hellman's and have saved the little bit of the old
formula I have left for my daughter's sandwiches.

--
Jean B.

Uh, in my opinion, there IS no decent store-bought mayonaise. This is
one of the few simple things that we actuallly make from scratch -
course, it doesn't last more than a few days, unlike the commercial,
preservative-laden stuff. Homemade mayo is so simple - and well worth
the effort, IMO. I bought the wife a Kitchenaid mixer because she
likes to make bread - seems like it's more a mayo factory these days
<G>.

Jean B. said:

I am happy to say I have all of the Reuben ingredients but the
bread, and now I am reminded to pick that up too.
--
Jean B.

Try a Reuben Crepe....

Rye Crepes

(6 servings)

2 and 1/4 cups milk
3/4 cup all-purpose flour
3/4 cup rye flour
1 large egg
1 Tablespoon vegetable or canola oil
1 teaspoon salt
1 teaspoon baking powder
Makes about a dozen crepes.

In a large bowl, sift together all dry ingredients.

Seperately, beat the egg with the vegetable oil and milk.

Combine the two mixtures and beat until smooth.

Allow batter to set for at least 15 minutes (so the bubbles in the
batter dissipate.

Use two to 3 Tablespoons of batter per each crepe.

Really great for savory crepe fillings... not so great for dessert
style.
---

Sheldon

"AlleyGator" <[email hidden]> wrote

Quoted message said:

Good Lord - I wouldn't go back to that store again either. How can
anyone not know how to make a Reuben? It's not complicated - couple
slices corned beef, swiss cheese, thousand-island dressing, sourkraut
on rye, toasted in butter. How much more simple can you get? <G>

Are you MAD!??? A couple of slices of corned beef???? They had
better be an inch thick, each. Bad enough you heathens don't know
it's supposed to be open faced, I've given up on that, but a COUPLE
of slices of corned beef? The mind boggles.

nancy

Nancy Young said:

"AlleyGator" <[email hidden]> wrote

Quoted message said:

Good Lord - I wouldn't go back to that store again either. How can
anyone not know how to make a Reuben? It's not complicated -

couple

Quoted message said:

Quoted message said:

slices corned beef, swiss cheese, thousand-island dressing,

sourkraut

Quoted message said:

Quoted message said:

on rye, toasted in butter. How much more simple can you get? <G>

Are you MAD!??? A couple of slices of corned beef???? They had
better be an inch thick, each. Bad enough you heathens don't know
it's supposed to be open faced, I've given up on that, but a COUPLE
of slices of corned beef? The mind boggles.

I like corned beef sliced about 1/8", but piled at least 1 1/4" high...
maximum the average human mouth opens between teeth... 'cept for my ex,
to hear that maw holler filth you'd swear it was the Holland Tunnel...
but when it came to sex her jaw was like wired shut.

Sheldon