OT What's Cookin'? (1 Viewer)

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SlyPokerDog said:
Hopefully, Reuben appreciates you making him sandwiches.
Click to expand...
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
 
PDXFonz said:
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
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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.
 
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It was delicious
 
BoBoBREWSKI said:
Did a brisket & tri-tip on the Traeger today. Enjoying it now with some mac & cheese & a beer & NBA playoffs in the backyard patio.
The brisket turned out perfect.
:cheers:
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That’s the stuff! You got any photographic evidence or are you gonna leave us hanging?
 
BoBoBREWSKI said:
Did a brisket & tri-tip on the Traeger today. Enjoying it now with some mac & cheese & a beer & NBA playoffs in the backyard patio.
The brisket turned out perfect.
:cheers:
Click to expand...
I like cooking the Tri-tip the most on my Traeger. Have it down exactly how I like it. And it doesn't take too long to cook.

Cooked a brisket on it a few months ago. It turned out good but holy crap, it takes so long. I found the trim is the most important part. Trying to make it symmetrical so it cooks throughout evenly.
 
JFizzleRaider said:
I like cooking the Tri-tip the most on my Traeger. Have it down exactly how I like it. And it doesn't take too long to cook.

Cooked a brisket on it a few months ago. It turned out good but holy crap, it takes so long. I found the trim is the most important part. Trying to make it symmetrical so it cooks throughout evenly.
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Use a sous vide to make your brisket, finish it on the Traeger.
 
JFizzleRaider said:
I like cooking the Tri-tip the most on my Traeger. Have it down exactly how I like it. And it doesn't take too long to cook.

Cooked a brisket on it a few months ago. It turned out good but holy crap, it takes so long. I found the trim is the most important part. Trying to make it symmetrical so it cooks throughout evenly.
Click to expand...

I got a 5 lb trimmed brisket at Costco. It took about 8 hours total, and that includes 2 hours of resting in a cooler wrapped in foil & towels. Takes awhile but still very easy.

I love tri-tips as well. Nice & easy & quick.
 
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Harvested late asparagus. Tomorrow morning will cut in small pieces and make omelet. Grate in Parmesan.

Spending tomorrow making sourdough.

Lashanna brought home a lizard. I put it back outside. She got annoyed.
 
Had a friend visiting for the last week or so, and we cooked bibimbap, mac and cheese, and japanese curry. I made my beans and cornbread. Needed more salt, but it was tasty nonetheless!
 
Leftovers this weekend although made vegetable and chicken stocks. Planned on short ribs next week but decided on tacos instead or additionally.
 
I have a weekly cookie order. The pecan bars I made this week were a huge hit.
 
Steelhead and salad.

Steelhead covered with sliced lemons and baked in the oven inside foil pouches.

Romaine lettuce salad with nuts and croutons.

So good
 
Phatguysrule said:
Steelhead and salad.

Steelhead covered with sliced lemons and baked in the oven inside foil pouches.

Romaine lettuce salad with nuts and croutons.

So good
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I usually cook my fish in the oven in foil pouches in the oven.

A surprisingly good add is mayo. And seasoning. And jalapeños.
 
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