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Post by AlaCowboy on Dec 23, 2012 13:37:08 GMT -5
Dang! I'm getting hungry. I might just take a trip to Philadelphia this spring and eat a grinder a day for lunch, then have a Philly cheesesteak for dinner! When I lived in Connecticut my landlord owned a deli about 2 blocks away from the apartment I was renting. I would stop by on the way home some evenings and pick up a meatball sandwich, a bag of chips, and 2 kosher dill pickles. Have a couple of cold beers on the back deck and what a meal!
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Post by oujour76 on Dec 23, 2012 18:47:35 GMT -5
GATR, At the risk of being called a Nazi by Cowboy, let me just say that saurkraut can be absolutely scrumptious if it is served correctly with the right dressing-- and not too dry. Went on a Holland America cruise to the Bahamas several years ago, and our ship had a big fat German chef from Alsace-Lorraine who was trained in Paris. The guy was a world-class expert on saurkraut-- wrote an article in one of the cruise publications on cooking with saurkraut, etc. Anyway, he served gourmet Reuben sandwiches in the dining hall (lunch menu) to die for. Very succulent cabbage in some sort of Russian dressing, swiss cheese, corned beef, pumpernickel, etc. How often in life do you eat an unforgettably wonderful sandwich? As mundane as it sounds-- that was the single best sandwich I ever et, bar none. When I cook saurkraut at home, I usually use the Claussens kraut that they sell in the refrigerated jars in the deli section of the store. (Kuner's Bavarian Saurkraut canned is also not too bad.) I usually saute it in butter a jus after pan frying brauts or pork chops in the pan, and I usually add a little salt. It should be slightly sweet-- not too dry or sour-tasting. It should also be slightly browned-- not completely carmelized, but not white. What do chefs call that-- "braised"? BTW, Claussens deli saurkraut is also good with hot dogs and mustard.
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Post by canefan on Dec 23, 2012 21:33:38 GMT -5
I love a good reuben, grilled and pressed myself. I am fond of the pressed sandwiches. Love a good hot pressed cubano and we have a place here in Orlando that makes a cheesesteak panini that is awesome. Just some flank steak shredded with provolone cheese, melted in the press on sour dough bread with a couple of slices of tomato and some chopped onions and it is awesome. The last time I had a proper Cubano was in Puerto Rico, 1997, I believe. In a road side open air (fresca) restaurant in Isle Verde. Which brings to mind Bacalitos and Pina Coladas at the beach. Also the pig roast in the mountains of El Yungue. Just did a flank steak the other nite with a side of sliced rosemary potatos. Got to admit, if its not homemade fresh bread, sour dough is awesome!! Good sour dough pressed makes an awesome sandwich. When I was still in practice in Winter Haven I had a Cuban friend who open a sandwich shop and used her mom's recipe for her Cubano's. And she was very particular about getting fresh Cuban bread every day. Ger sandwiches were so good we use to get several to carry with us to have before Miami games at the Orange Bowl rather than buy them in Miami.
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Post by Walter on Dec 26, 2012 19:55:43 GMT -5
My favorite sandwich has and always will be a Pastrami Rueban on toasted rye with chips and a pickle. Got to keep it simple. I like reubens , but hate saurkraut(sp) and basicly with out the Kraut its not a reuben. Hot pastrami on rye with swiss and a little deli mustard yum!! You gotta monkey with the kraut first. I usually rinse out the kraut juice, then saute chopped onions in olive oil or butter, add some white wine and reduce it, then throw in the kraut with some caraway seeds and some chicken stock and simmer for about 20 minutes. Sometimes I just throw in some chopped up bratwurst or some other german style sausage in the leftover and that becomes dinner a day or two later with some german potato salad.
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Post by Walter on Dec 26, 2012 19:58:39 GMT -5
The last time I had a proper Cubano was in Puerto Rico, 1997, I believe. In a road side open air (fresca) restaurant in Isle Verde. Which brings to mind Bacalitos and Pina Coladas at the beach. Also the pig roast in the mountains of El Yungue. Just did a flank steak the other nite with a side of sliced rosemary potatos. Got to admit, if its not homemade fresh bread, sour dough is awesome!! Good sour dough pressed makes an awesome sandwich. When I was still in practice in Winter Haven I had a Cuban friend who open a sandwich shop and used her mom's recipe for her Cubano's. And she was very particular about getting fresh Cuban bread every day. Ger sandwiches were so good we use to get several to carry with us to have before Miami games at the Orange Bowl rather than buy them in Miami. Best sandwich I ever had was a cubano in a little hole in the wall in Lodi, CA. We all decided that if that sandwich ever made it to Los Angeles, somebody was gonna get rich.
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