With Passover starting at sundown, had none grain cereal for breakfast, date nut bread (homemade of course) with tea and spaghetti for lunch. No more for a week.
Rice, Brocolli, costco chicken, and teriyaki sauce. Being healthy is the icing on the cake. It tastes damned good too!
Reuben better appreciate them! Here are my “tricks” to help make a great Reuben sandwich. For starters, the ingredients are fairly simple; and it’s actually not much different than making a grilled cheese. All you need are: Rye Bread (I use Orowheat Dark Rye), Corned beef or Pastrami, Sauerkraut, Swiss Cheese, 1000 Island Dressing, and something to help toast the bread (I use butter). The number one tip to not messing it up, is to minimize your liquid exposure to the bread. This means draining excess liquid from the sauerkraut, and assembling it in a certain way. If you only want one slice of cheese, put a slice on one side with a slice of meat, and a slice of meat on the other side. Placing the Sauerkraut between the meat/cheese with the 1000 Island on the sauerkraut. This will keep the bread nice and toasted. Fun Fact: Reubens are easily one of my top 3 favorite sandwiches, and something which would be considered a “Go To” any time I am at a restaurant. Goose Hollow Inn in PDX does a great Reuben Sandwich. I don’t know if Kenny and Zukes is even still open, but their Pastrami was amazing. The Reuben itself was different than what you would normally see, but still amazing. Of course I can’t forget Rose’s, which I think only exists inside of PDX now? I if I ever went to NY I would not leave without going to Katz’s Deli and ordering a Pastrami sandwich. I have had “bad” Reuben sandwiches before, and it’s always because the sandwich is a disgusting mess. I’ll post pictures here at some point. Nice thread @Everything Beagle
Looking forward to the pictures. I am not a fan of sauerkraut, so I usually swipe left on your friend Reuben. I love a good hot pastrami sandwich though. In the past my family has ordered a full Katz pastrami for holiday parties. It is always a hit. Don't forget to add an container or two of their Half Sours.
Every year the weather starts to get warm I always get the hankering for Pita Sandwiches. Chicken cooked with whatever seasoning I’m feeling like (Garlic Parm is good), and then whatever veggies sound good with cheese and whatever dressing. Isn’t a Pita basically a Salad in a pouch? Refrigerator pickled onions and cucumber were a warm weather staple as a kid growing up. What does the warm weather signify for you guys food wise? Who’s breaking out the grill/smoker in PDX this week?
Made spring vegetable soup, asparagus, fennel, snap peas lightly poached in vegetable broth with puree of blanched chopped parsley, fennel fronds, olive oil. Light and tasty. After Passover will make croutons from sour dough bread O made before Passover that has been stashed in freezer.
