What's your Favorite Sandwich?
I just had a roast beef sandwich with mustard, horseradish cheddar cheese, and red leaf lettuce, as I took a break from yardwork.
My favorite, though? Possibly a grilled cheese, tomato, and onion sandwich, but only when the tomatoes are vine ripened. Or a pot roast sandwich (one of the few times I every put mayo on a sandwich; I'm normally a mustard person).
One thing I don't like, which many people love, is a cold cut sub. I'm not a fan of salami and such. Liverwurst, or that weird olive loaf, or anything where the meat is like a paste? Forget about it.
No, the roller coaster picture has nothing to do with this article, but I can't post the article without picking a photo, and I have no photos of sandwiches.
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Okay, now I'm hungry !
It's a little off the beaten path but I love me a good Monte Christo sandwich
Yours sounds tasty too
French toast sandwiches are nice for sure.
Seriously though, I was amazed when I first saw a Monte Christo. I never imagined such a thing could exist as a fried sandwich. It was a binge sandwich for a bit afterwards lol.
Lol me neither, never even saw my first christo until I was in my 30's
Love a good Monte Cristo! Or Monte Crisco if you will...mmm, love that fried food.
My sandwiches go by mood...usually simple stuff like Fried Balogna (German) with just mustard and bread.
And I know it sounds weird but Tuna fish on toast with lettuce, extra mayo and a cup of hot tea. I'm a coffeeholic and I still just have to have hot, sweet w/cream tea with that sandwich.
I made a NY Deli snob out of my Florida Keys wife (who now drinks hot tea with a tuna sandwich) ....Rare Roast beef and Swiss on rye with mayo, lettuce and tomato or I get extra points if I bring back Pastrami from the market.
Lots of good stuff there (except the Tuna, blehh)
I've never heard of that, so I just looked it up. It sounds awesome. And of course, it has cheese ... that always makes things better.
When I get a BLT at our local pub, I have them put horseradish cheddar on it instead of mayo.
It is awesome, I hope you get to enjoy one soon.
I was wondering why that sandwich tasted a little strong. I realized that my mustard was "horseradish mustard" - on top of the horseradish cheddar.
I need to do that more often.
Lol, that would do it
that would be good since I hate mayo
Grilled Cheese
followed by a BELT or BAELT
followed by a Club
followed by a nice Roast Beef Po Boy with way too much gravy/French Dip with way too much Au Jus.
What's a BELT or BAELT?
Bacon Egg Lettuce Tomato
Bacon Avocado Egg Lettuce Tomato
Ahh, sounds delicious. I assume the egg is fried of course..
For sure. Over Easy to Straight Over Hard/Fried depending on your yolk preference of course.
Any sandwich with avacado is good.
Well, dang. Avocado .. YES.
I'm not used to eggs on my BLTs but they're kind of like cheese .. they often work, no matter what you're having.
You're making me hungry too katrix.
Definitely. Our problem is keeping pot roast around long enough to use it for a sandwich. It generally doesn't last beyond dinner around here.
My mom always made pot roast in the pressure cooker. Now that we have better crockpots, it's about as good that way. It just falls apart in sandwiches. That's one sandwich I don't put lettuce on .. or anything. Just pot roast and mayo. Salt and pepper. Anything else goes on the side.
It is hard to beat roast beef and cheddar. My fave is grilled pastrami and swiss on rye with spicy mustard...
When eating out I'll oft order a Classic Reuben then remove half the kraut. Waffle House Patty Melts ROCK!
Yeah, half the kraut is about right. Otherwise it's too hard to eat, and it overpowers the taste of the other stuff.
Roast beef at Roy Rogers is my favorite fast food sandwich, had one yesterday
Roy Rogers is still around?
At least 7 around my area, most 3-4 years old and seem busy
Can't remember the last time I saw one, just assumed they went out of business or got bought. You don't happen to have a Kenny Rogers around do you?☺
I think Marriott bought Roy Rogers and changed most of them, now somebody has started them again, in northwestern VA and West VA panhandle. No Kenny Rogers
There's one or two in service areas on the NYS Thruway (I-90).
My fav? Grandma's house, 5-6 hours after Thanksgiving dinner, Cold turkey, on white bread, stuffung (sausage based, of course), mayo and salt. Not only delicious, but awesome memories too.
I miss that too! Since it's only Joan (no family lives nearby) and I we just buy a Turkey breast and roast that. Of course there's not much left after dinner so sandwiches are sort of a thing of the past...damn it! Of course we can always go out to one of the Delis in the valley for one and they're pretty good, but you still miss the memories.
It's hard to get motivated to make decent gravy or dressing unless you're doing it for a lot of people. You don't get giblets when you buy a turkey bosom.
We still have them in my area, too. I grew up with Arby's and Roy Roger's both.
Arbys used to be a guilty pleasure of mine but a few years ago they changed the meat. I got really bad hiccups when I ate there the last few times.
If you are ever in the Buffalo area get a beef on weck sandwich.
Weck .. I'm not googling it .. I know I've heard of it. Dang. What is it?
Its roast beef on a Kummelweck roll. Kummelweck is a Kaiser roll dusted with coarse salt and caraway seeds. It's a Buffalo tradition.
The rolls are often dipped in beef juices, like a Chicago beef sandwich, before the roast beef is put on.
So .. a French Dip? But with a specific roll which people start to worship?
It's ramp and morel season here in my area .. and people will guard their ramp and morel spots with their lives, I think. Ramps apparently can't be dug out of their spots and transplanted to other woods .. similar to morels, whose spores won't take just anywhere .. that's what makes them so valued. But it's almost like bitcoin for these few weeks. You add "ramp" or "morel" to the name of a dish, and you can charge $10 more than usual for it.
Not too long ago, I got an Arby's rb with cheddar and it was a soggy disgusting mess. I am done with Arby's forever.
Back in the day, Arby's roast beef sandwiches were good. Heck, I grew up near the original Jerry's Sub Shop .. and it was so much better then.
Actually, that was so many years ago that I have no idea if they were worse then than they are now. This was a time in my life when I bought 7-11 bean and cheese burritos late at night every now and then. So, never mind.
I never understood the fascination with ramps, but I love morels. I am a mushroom junkie.
Had one on Saturday at lunch during our convention in Niagara Falls. Roast beef, oujou (sp?), on a Kammelwick Roll (spices and kosher salt) with horesradish suce (preferably fresh made).
It's good, but I won't go out of my way for it.
BTW, Grilled Cheese with an oever easy fried egg in between the slices of cheese is a delicious brunchy treat
Ramps are good. They're hard to find, wonderful to eat, yet somehow overrated (I just committed heresy .. I will never be the Queen of the Ramp Festival now, dang). Garlic chives are almost as good, and they're growing in my damn driveway at this point. I'm going to start a garlic chive movement.
Why can't I transplant ramps from nearby woods to my place, and why can't half of my garlic chives go bother someone else?
Ramps and Asparagus are sure signs of spring
I'll trade you out of control horseradish plants for chives
Garlic chives in this area are considered to be invasive pests. The Cuyahoga Valley National Park has work weekends where groups of volunteers gather to pull them out.
The woods where I used to hunt for morels is now a state nature preserve. Hunting morels is a $50.00 fine.
I have no idea why, but I have never had a ramp. Nor a morel, although I love mushrooms. Do I have to turn in my Appalachian card?
I think you do have to turn it in, sorry.
Around here I think it's a $150 fine if you pick ramps from the C&O Canal park.
Deal!
au jus, it's just French for "with juice"
I had asparagus and corn on cob this evening. my little asparagus patch had 5 spears and rest and the corn from the fruit stand. It was great and now Charger is enjoying a cold beer
Yesterday enjoyed a big BBQ sandwich from Mission BBQ
Mmmmm, asparagus.
Grilled.
Grilled, sauteed, steamed, in stir fries, in cream of asparagus soup...
LOL....I truly couldn't remember, but you're right.
Ooh, now there's a soup I haven't had in a long time. Nothing like "cream of" soups.
Pastrami/provolone on rye (No mustard or pickle)
Patty melt
One eyed sandwhich
Meatball/provolone
What is a one-eyed sandwich? Is that like an egg in a hole thing?
Yes it is. Once I have flipped it to finish cooking, I add some shredded cheese and sometimes crumbled bacon. I have also taken to using cajun spice in lieu of salt and pepper for seasoning.
I've never made, or eaten, one of those - but just heard about them for the first time from my friend the other day. So it's like french toast and eggs, but you don't have to cook them separately?
Patty melt and, meatball subs are good but, I have to add two of my favorites to have at home.
Rueben's and,
Grilled Ham and, Cheese.
Our latest binge - The Cure Burger- at a Bottlecap Alley sports bar. There are a few between Grapevine TX and Corsicana TX
Large Burger with American cheese, bacon, fried egg, LTO & mayo.
Friday night treat with a large double Patron Margarita of course.
I was going to vote you up. Then you said, "American cheese."
I can no longer even look you in the eye. Even our pub doesn't offer that .. it's not cheese. It's processed cheese food. Diluted cheese, in other words.
Oh wait, I never have looked you in the eye .. so ... carry on. I'm giving you the hairy eyeball anyway.
Hey, that's what the menu says - lol
We noticed that last year Applebees and others copied it, so there's that.
Besides, after you start sipping on a double Patron Margarita (rocks/salt) who cares about the cheese?
Lol
I'll give you that. You are forgiven for your cheese blasphemy.
Do they make you sing It's Friday, I'm in Love?
Nothing, IMO, beats a Reuben Sandwich.
I like those, except for the Russian dressing. Good corned beef has enough flavor that it doesn't need that disgusting stuff on it.
I agree. I like mine with brown mustard. The rye bread needs to be grilled.
Exactly. When meat is seasoned well enough, it needs only a minimum of sauce.
Mayonaise is kryptonite to me. Ill only it as tartar sauce. I'm not sure what it is about it but it makes me gag any other way.
I leave off the saurkraut also. I hate cooked cabbage.
I like tartar sauce, but I also think mayo is disgusting on most things. You're right, it makes no sense. I guess it's the pickle juice which does something to the mayo, curdles the eggs, or something.
I ask for extra kraut and about 1/2 as much meat.
Try substituting Thousand Island with a little Horseradish in it instead of the Russian.
Gotta have the kraut or, it's just a corned beef sandwich.
and so does the sauerkraut
definitely spicy brown mustard and not that disgusting Russian dressing (yuck!)
When I make rubans at home I always squeeze the kraut dry so it doesn't waterlog the sandwich. I tend to toast the bread lightly first and then grill the sandwich in cast iron.
The thought of 1/2 to 3/4 lbs of corned beef or pastrami on a sandwich is almost gag inducing for me, so I seldom order them at a deli because it is too much. I took my daughter to Zingermans in Ann Arbor once and a single sandwich was more than enough for the two of us.
I like it raw and in soup but the smell of cooked cabbage reminds me of a rayon factory
I love sauteed and braised cabbage in addition to kraut but the gas is a problem.
I've found that most people who say that they don't like kraut have never had it prepared properly. It must be cooked low and slow for 3-4 hours before it is really good. You cannot just warm up a can of kraut and called it edible. I'll post my family recipe if anyone is interested.
When my mom made corn beef and cabbage I would leave the house the smell was more than I could stand.
Oh, that is so easy. A N.O. po boy! Nothing in this world to compare.
Fresh po boy bread layered with fresh beef thathas been simmering for hours in the gravy. Mayonaise smeared up and down the bread. Gravy, lots of gravy so when you sit elbows on the table the gravy trickles down your arms. It is wonderful and an event.
When I was growing up my parents took us to Parkway Bakery by Bayou St. John in City Park. We went there for Po boys.
Another big treat was getting Manuel's tamALES from his cart on a corner usually on Canal St/
I spent 10 days in N.O. on a business trip, which also included the most amazing food.
I loved the po' boys, but I preferred the Gulf shrimp rather than beef. And I couldn't eat half of it ... I didn't want to waste my room on bread, when I could have seafood. Char grilled oysters ... I'm swooning just thinking about them.
Daisy Duke's had the best fried catfish sandwich I've ever had. I couldn't eat all the bread and still have room for the fish.
My favorite Po Boy.
Dear Friend Katrix: Whole grain toasted pita bread. Stuffed with filafel (Ground spiced chick pea or fava beans rolled into balls and fried.
Also stuffed with fresh cut salad ingredients and either a sesame (tahini) sauce.
Middle Eastern delicacy.
Good appetite.
Enoch.
Given the choice between a burger and a falafel. the falafel wins every time. I like mine with a bit of harissa. Lamb shawarma is a close second.
I'm looking for someplace that make Koshari.
Dear Friend Episette: Harissa is a great sauce.
Lamb is the only way to go for Schwarma in my view.
I once heard a jockey at the camel races in Beer Shevah whispering into the ear of a dromedary he was racing the following words.
"Jerusalem's cold.
Tel Aviv's warmer.
Camels that lose, are made into Schwarma".
He placed first in that race.
Smiles.
Enoch.
That sounds amazing, but it would be even better with tzatziki sauce.
One of my Greek friends told me to buy the fattiest yogurt you could find. Put it in cheesecloth and tie it to your sink faucet; let the liquid drain overnight. Only then do you add the garlic and cucumber.
I love steaks and pork chops, but there are so many good vegetarian dishes out there. I recently made baked zucchini cheese sticks. All the cheese, but veggies instead of bread.
Dear Friend Katrix: Tzatziki is a great choice.
Try chopping up all parts of the garlic plant. Add them, along with chives to the yogurt for added zip.
Yum.
Enoch.
I have garlic chives and regular chives growing in my driveway. If I soak them, they're fairly easy to pull up and give away.
And I will have some ramps in my kitchen sometime this week, speaking of chives.
While stationed in Turkey, our favorite sandwich was the Chicken Donner kabob sandwich......inexpensive and delicious (have found a place in Port Dahlousie, Ontario that makes them).....only problem in Tirkey, there's not much in the way of Food/Health Rules.....on New Year's Eve a bunch of us went to Izmir and got there around 10:30 a.m. A bunch of people ordered the sandwiches (I was lucky that I didn't) and they spent the holiday and much of the next week on the emergency weight loss program-undercooked chicken is bad.........really bad. I remember my boss finally making it to work, saying thank God, he could finally trust his farts again........
Dear Friend and Sister in Humanity Katrix: Mrs. E. a veteran of the Kibbutz, has the family green thumb.
We have our own apple tree.
Also veggie, fruit, flower and spice patches in our front and back yards.
Bringing forth the bounty of the good earth is one of life's delights.
Spring time see violets in full bloom.
To be followed by lilacs.
We don't harvest anything edible just yet.
Nothing tastes better than that you grow yourself.
Mrs. E's kibbutz is in northern Israel.
I was a volunteer at one between Beer Sheva and the Gaza Strip, back in the early 1970's.
Owing to the drip root system of irrigation it was possible to grow carrots and watermelons in the Negev Desert.
Where we live now, everything in season is lush dark green.
A.D. Gordon was credited with the idea of Da'ath Ha Adamah (Religion of the soil).
He never wrote those words.
He did write about Mitzvoth Ha Kla-uut (Agricultural Commandments).
Where ever we live, when we bond with the soil, and bring forth life from it we feel more in tune with nature.
That gives Mrs. E. and me a sense of inner peace and tranquility.
Etz Chaim He.
"The Torah (guide) is a tree of life. Therefore choose life".
We choose to support life in all its forms in sustainable ways life in our time.
We find it a good way to go.
Peace and Abundant Blessings (and Harvests).
Enoch.
Dear Friend Spikegary: Food hygiene in the Middle East isn't as it is in the USA.
Professor Robert Rechtenwald, someone with whom I studied as an undergraduate was a Ford Foundation Fellow in Aleppo When Hafez Al Assad took over Syria by force with his Ba'ath party.
My Professor told me that he would never eat anything not brought home and cooked in a pressure cooker until the meat fell off the bone first.
When dining in Turkey, specify you want everything cooked or boiled first.
Otherwise, don't leave the server a Tyyip.
Smiles.
Enoch.
By the bye, I will send you an email to set up our dinnre foursome this week no later than Wednesday night.
Perhaps we can do a late lunch or early dinner.
Give us a chance to chat in a leisurely fashion, and avoid the mealtime crowds.
E.
Friend Enoch, does that come with human liver?
Peanut butter, mustard, bologna on wheat.
Now, that's strange. My dad and my sister used to like what they called "cheese horribles." It was white bread, a slice of (probably American) cheese, relish, and mustard. That doesn't sound too bad to me now, if it had real cheese on it.
As much as I love peanut butter, and as much as I love mustard, I've never once thought of combining them. Hmm. Really? You're not like my Greek friend's mother, when she made me try lamb brains at Greek Easter and then laughed at the look on my face (before admitting she doesn't like them either)?
Is this really a good thing? Mustard and peanut butter .. two of my favorite sandwich items ... but do they really work together? What kind of mustard?
It sounds like it's worth a try.
Steak & Cheese forever with oven hot fresh bread, shaved steak off the grill and spicey hot cheese!
That sounds REALLY good.
Careful it's addictive. I limit myself to once a week.
You use a pepper jack cheese? That with steak is great.
We developed a sandwich at the restaurant from a mistake and it took off.
"Tortuga Flamente'"
It started with a grilled chicken sandwich for a Mexican customer that wanted a bit more spice.
Grilled Chicken breast seasoned with Montreal Steak seasoning, and then hotsauce. Top that with a fried egg with two serrano peppers cut in to two strips each and placed on the egg like four legs sticking out, a slice of pepperjack cheese melted on it, served in a grilled ciabotta bun.....the first time we were just making a sandwich and my assistant remarked that it looked like a turtle, the customer agreed and bit in to it proclaiming "Tortuga Flamente'" (Flaming turtle)
By the weekend we were selling 30 at lunch. That was 10% of our lunch orders....not bad.
Sounds yummy to me.. can you have one delivered to NY?
You bet!
Yum. I'd need sauteed mushrooms on that.
I have three favorites;
BLT
Polish Sausage (on rye bread)
BBQ Pork
I love BLTs, but I'd give up the bacon for more tomatoes and I'd add some cheese.
I'm a little embarrassed. I think everyone is realizing that my name is Katrix, and I'm a cheesaholic.
I am not that fond of cheese on sandwiches, other than a grilled cheese sandwich. I like lots of bacon on my BLT, and very crispy at that. I don't eat them that often anymore, but, when I do, I put lots of bacon on them. But, I do agree with the tomatoes, I like lots of them on there too...nice big ripe slices with full flavor.
I love bacon; fairly crispy, but not just a dried out strip, still some nice fat on it. This could be an entirely new article .. how do you like your bacon cooked?
Same here. I had a BLT at a eatery once that used the ready made bacon and it was awful. Didn't taste anything like a real BLT. Blech!
Ham and cheese, mayo and a tiny bit of mustard on sourdough or plain old white bread. Not fancy or exotic but pretty good if you put it on the Foreman for about 3 mins.
I like whole grain bread better. I grew up on Wonder Bread, and it stuck to the roof of my mouth like a gluey paste .. it's much better when the little seeds get stuck in your teeth. That gives you 20 minutes of fun, versus just a few minutes.
Be careful of wheat bread. So much of it is made from genetically altered grain. Best place to get it is at health food stores.
Actually, almost all grains are now somewhat genetically modified. White bread is made from wheat as well as straight wheat bread.
Most of what we eat is GMO .. just by centuries of breeding carefully. It looks nothing like the original plant.
That was my point. Corn is mainly a bunch of hybrids, much different from the Maize that American Indians showed early settlers and explorers.
Sorry, I meant to address Paula ... you and I are on agreement on this
Sorry, asked a few questions and forgot to give my answer. Leftover medium-rare roast beef with sharp cheddar, sliced fresh tomato and onion, mayo and good old yellow mustard on a fresh baked hoagie roll with the biggest Claussen left in the jar.
No horse radish ?????
No. In my experience, the only legitimate use of horseradish is on a brat.😉
Several years ago, I ate lunch at my desk, and was crying as I ate. One or two people asked if I were OK .. I said yes, I'm fine. I accidentally put straight horseradish, rather than horseradish sauce, on my roast beef sandwich. But I ate it all anyway, and cried, and loved every bite.
That's amazing .. but I'd still add horseradish if I'm having roast beef.
And when you go to Texas Roadhouse, make sure you have the horseradish sauce with your rare prime rib.
Now I am really in the mood for a grilled Reuben on rye (mustard not thousand) with a kosher pickle of course. And there really isn't a good deli around here, so I won't be eating one soon. Damn
Mustard. I would love Reubens if they did that .. now I know what to ask for next time. It's just that dressing which throws off the entire thing for me. Russian or Thousand Island. It's mustard for me. I feel like there's a song in a musical about that.
Dear Friend Lib50: There is now a third alternative for a Schmear on a Reuben Sandwich.
It is a diet Thousand Island Dressing.
It's called Five Hundred Island Dressings.
Half the land mass of the original dressing.
E.
*snort*
Favorite breakfast sandwich: Chicken salad on egg bread from Fleishman's Deli with 2, giant, reach your hand in the jar and get them yourdamnself, dill pickle halves, mustard potato salad, and a Dr. Pepper (original recipe) guzzled straight from the (glass) bottle.
Favorite lunch sandwich: A tall club on toasted wheat bread with roast beef, bacon, pastrami, honey ham, slices of baby swiss and pepper-jack cheese, vine-ripened tomato slices, crisp hearts of romaine lettuce, and 2 or 3 slices of Tyler, Texas noon-day onions that you have to buy on the side of the road...and a pile of home fries so tall, that I have to part them in the middle to see who is sitting across the table from me.
Favorite middle-of-the-night sandwich: Peter Pan Peanut Butter and Smucker's strawberry preserves on honey wheat bread; each half made individually.
Yep, I'm a high-maintenance, spank-ass, sandwich lover.
Sounds good .. but who can possibly eat a club sandwich without it falling apart all over them?
There are too many layers of bread in those for me.
So far, nobody's said they like olive loaf or liverwurst. I know some of you like that .. many of my friends do .. bring it on!
Ok - so here's my life long confession although I don't know if this was culinary or just poor folks food.
I was raised on liverwurst on white with pepper & salt and only .......yellow mustard.
Later as I progressed through grade school and started making my own school lunches - I switched to rye bread and copied my father by adding equal amounts of sliced raw onion.
(Probably why I was a late to the dating scene )
One day at work as the result of a lost bet, I had to switch lunches with my best friend Carl who was black - imagine our surprise when we both had liverwurst
but his had mayo instead of mustard
we both approached it like we were about to eat poison.
Butt, I switched to Mayo
and he switched to mustard
go figure.
I still love liverwurst
and scrapple............lol
I love a nice pate on a good cracker or crostini, olive loaf or liverwurst, meh.
Scrapple .. lmao! I grew up in Maryland but my parents didn't, so I never had scrapple growing up. By then, it was too late for me.
I never had grits growing up, either. I think they're OK .. but just barely. They're like white rice or pasta .. if you have to put stuff on something to give it a flavor, then why bother eating it?
Grits are only acceptable with a good southern country breakfast that includes copious amount of biscuits 'n gravy in which to mix them.
Okra, I only indulge if it's pickled,
and at a good Texas barbecue where people will notice, lol
And probably two-thirds of them are only eating it so you'll notice, lmao
Being raised in the South, I ate a good share of fried okra, and my Paternal Grandmother's was the best ever. Grits...meh...not one of my favorites.
My mom could eat Braunschweiger on crackers with a dollop of hot mustard for every meal. Now I use it as a bargaining tool when her Parkinson's isn't allowing her to think and act correctly. If I can't get through any other way, one sniff of Braunschweiger, and she becomes a kitten. Me, on the other hand? One sniff and it rates about a 5 on my dry-heave-o-meter.
Never was fond of that either. Bratwurst is not bad if fixed right.
That's the other pasty meat that my dad and sister ate. I could never develop a taste for it.
The only real difference between liverwurst and Braunschweiger is that the latter is smoked. It's a bitch to light, butt somehow they get it to go...
I like grits of there is enough cheese and butter in them.
I had no idea that there were until they were part of a breakfast that I ordered in Virginia. We were hiking in the Shenandoah National park and ate at a diner in Luray Va one morning.
Right across the mountain from Charger land. Luray is a nice town
I lived in the Town of Warrenton in No. VA, and often went to Luray. It was a very nice town and had right on one of the main highways. I never ate breakfast there, but, stopped at one of the small cafe's for a quick lunch on one of my trips through there. Their Lentil soup was delicious, one of the best I've ever had. The Shenandoah Mtns and Valley hare the homeland of my Maternal Cherokee ancestors, so they both hold a lot special meaning for me. Being able to be there and enjoy them was very Spiritual for me.
I do miss them.
Being a Canadian, where I have never in my life seen grits served, on my way to Florida I stopped in Georgia and tried grits. Never again, thank you.
I think I could live quite happily on your menu.
BLTs and Club Sandwiches are great
Pulled Pork BBQ with slaw
Hot Roast Beef with gravy and fries or mashed potatoes
Very good.
I started making mashed cauliflower instead of mashed potatoes and liked it. I added parsnips to it, and liked it even better. I included lots of roasted garlic and rosemary in it, of course. I haven't tried gravy on it yet.
A moral question: if I serve gravy with it, is it morally OK for me to let people assume it's mashed potatoes, if they don't ask?
I'm not sure of the process but we've been having a lot of cauliflower lately drowned in butter and covered with melted creamed cheese.
I don't really care if it's better nutritionally than the potatoes....lol
We drown potatoes in cheese and butter anyway .. so yep, it's healthier. I think it might be a valid reason to add twice as much cheese.
Try roasting a head of garlic and adding that. Cut the top off an entire head of garlic, put it on tin foil, drizzle some olive oil over every exposed clove, close the tin foil up tightly. Then cook it on a baking sheet for a while .. maybe a half hour at 350 or 400. It turns into a paste that you can whisk with the melted butter and cheese. Just squeeze it out of the cloves.
better warn them
I'll pass that on to the chief...
I'm good about that. I'll ask ahead of time. and I'll make mashed potatoes too if necessary .. which it almost always is. I don't mix instant potatoes in with the mashed cauliflower, to try to trick people.
A sandwich I doubt anyone else will suggest, but my favourite: Thick sliced hot cooked beef tongue on very fresh seeded rye bread with deli mustard, served with a kosher old dill pickle and a cup of potato salad, with a Dr. Brown's diet cream soda or root beer.
But in a totally different direction, for a snack: peanut butter, strawberry jam and sliced banana on raisin chala (egg bread) and with very cold skim milk to drink with it.
I don't like the texture of the organ meats .. too soft. Tongue is muscle, so I guess that's why I do like it. Tacos de lenguas ..wonderful if they're cooked properly. A grilled beef tongue is amazing .. rather graphic. It looks like an entire cow's tongue. But then, a cut-up chicken looks like a cut-up chicken. And people eat chicken gizzards. Tongue vs gizzards .. tongue for me.
I like sauteed chicken liver.
Same here. And I like them crispy too.
Some fried chicken places around here sell not only fried livers, but fried gizzards.
I have a couple of friends who grew up on those, and who love them. What does a gizzard taste like? What's its texture? How do they get the little stones out of them? I know how to get sand out of clams, but stones out of gizzards?
Chicken liver appetizers go well before a meal as well.
Grind up some cooked chicken livers and mix with about 2/3 that amount of ground hard boiled egg, add some ground raw onion, a little garlic powder, and enough chicken fat (I have to use olive oil here) to moisten it, and serve it as pate on Ritz crackers.
Kosher old dill pickles and tomato slices go well with it.
Delicious
The gizzards are usually the heart, liver, kidneys and neck. The kidneys are very grissley, the neck meat is great tasting but stringy, heart okay, liver very good. The broth is good for soup.
I thought those were the giblets .. the gizzard is one specific type of giblet.
I stir-fry chicken livers with sliced green bell peppers, onions and mushrooms. You can't do them all with the same timing - they require different times to cook in the pan so you have to add them in the proper order.
I've made one concession to chicken livers. When I simmer a chicken, I include the giblets, as I suppose almost everyone does. After I debone the chicken and put the meat in a bowl, I chop up the chicken livers and add them.
you're right !
Dear Friend Buzz: Neshumeh Essen (Kosher le Osher Soul Food).
Geschmacht!
Savory.
Enoch.
My mother was a great cook.
I had the Squash soup they served at the High Museum in Atlanta GA. It was truly one of the best Squash soups I have ever had. I made a point of testing my hand at making it at home and managed to match it pretty well. I also found that by adding a few different spices at times it made a great tasting variety of the soup.
It goes really well with Cherokee Fry Bread.
I love squash soup.
I also love squash, period. Our Farmers Market started offering angel hair squash last year. It's much smaller than spaghetti squash, and it's round. Perfect for one person for a main meal once you add some stuff, or as a side for two. Since the strands are thinner (therefore the "angel hair" name), my homemade pesto clings to it so much better.
I also had some pumpkin soup. I didn't think I would like it as I am not fond of pumpkin. But, it was really good! I learned to make it and used to make it for the family every Thanksgiving in addition to the usual pumpkin pies. In a way, the pumpkin soup tastes a bit like squash soup, the kind made with the large butternut squash, which is what I use.
I have not yet tried the angel hair squash, but, if I an find it I will try it.
Pumpkin pie and squash pie don't have much difference in flavor. It's all about the spices. Pumpkins are just winter squashes, after all.
Very true. So both provide for a lot of various spices and go-withs that can liven-up their flavors very well.
I can make a mean homemade creamy potato soup. It might be a calorie bomb, but it's oh so decadent. For a healthier option, I sometimes make a homemade turkey/chicken soup using the bones, stock, skin, ect and all leftovers of the bird in my soup stock and have it loaded with vegetables and rice or noodles. Sometimes I'll add split peas to make it a split pea chicken/turkey soup. Great for keeping one warm in the winter. Especially if it has chopped jalapenos in it.
Homemade potato soup has been a staple in my family for many generations. I still make it for myself once or twice a month as I love the flavor of it.
It's awesome, isn't it? :P
I'd like to see your recipe for that.
Sure:
Combine the potatoes, celery, onions, bacon, and corn in a pot with the water. bring to a boil and reduce heat to medium until the potatoes are tender (approximately 15 mins). stir in the bullion cubes, salt, and pepper.
In a saucepan, melt the butter over medium heat. Gently add and stir in the flour over 1 minute. Slowly add and stir in the cream (or milk) over low-medium heat until thick (approximately 4-5 minutes). Lumps may for in the mixture. Just crush and stir them in.
Once the potatoes are tender, pour and stir in the cream mixture into the soup pot. Stir thoroughly and cook on low-med heat until the soup is heated through (several minutes).
Enjoy.
Thanks, I'm going to try that with everything but the bacon and corn. I'll let you know how it turns out for me.
Well, there is Turkey bacon.
I don't use bacon, flour or corn in my potato soup, just the onions and celery.
The bacon adds a nice flavor. But it does work without it. But if you're going without bacon, then I would keep the corn in.
Hope you enjoy it.
I grow spaghetti squash, but I've never heard of angel hair squash. I'll have to look for it.
My pleasure. I hope you enjoy it. let me know how it turns out.
Actually I believe they're just different regional names for the same thing
i think they are about the same. I only started growing squash a few years ago, my neighbor said if I would grow it he would fix some for me
Spaghetti squash is pretty easy. You can either microwave it or bake it after scooping out the seeds, then tease out the strands and top them however you want. I got an instant pot a few months ago, and I'm looking forward to trying spaghetti squash in it. Butternut squash turned out delicious.
In Williamsburg, Virginia, at one of the restaurants where they serve 'period foods', I had Peanut Soup. Was wonderful....
A local antibiotic free beef farm will cut you beef bacon also-and it is surprisingly good!
There is a local packing house that makes beef bacon. Ivenever tried it because they have the very best pork bacon. They don't take any shortcuts and still smoke it over hardwood for 8 hours. Once you have eaten their bacon supermarket bacon is almost inedible. They also make about 20 kinds of sausage.
If I can't have a cold roast beef sandwich with Miracle Whip and lettuce with maybe some Cool Ranch Doritos covering the beef and lettuce; I would say roast beef salad sandwich would be my choice. The roast beef salad would have ground roast beef mixed with sweet pickles, Miracle Whip, and maybe celery.
Roast beef salad?
I'm glad you brought that up. The little country diner place in my small town has "beef salad sandwiches" advertised sometimes (don't underestimate them .. they also have about the best crab cakes outside of Maryland, and that's saying something). I never heard of that growing up, and was wondering what was in beef salad. With tuna or egg salad, for me, it's mayo .. sometimes some finely chopped onion, salt, pepper .. but that's about it. In chicken salad, a little pickle juice, and maybe some nuts, grapes, etc.
I can't do Miracle Whip, it's too sweet. Can I use Duke's mayo instead?
Well, I could have said Cool Ranch Doritos, Fritos, or Potato Chip sandwiches. I used to make them all the time. It is something I had in common with my aunt that died in 2014 from ALS.
As for using Miracle Whip, my mom always tended to use it in almost anything that called for several different spices and mayonnaise. For instance, it would be used in place of mustard and mayo in Potato Salad. I've always found it to be slightly spicy rather than sweet.
Roast beef with Miracle Whip? LOL. And do you eat that on classic white Wonder Bread as well, Tom? LOL
Nope, I usually eat it on whole wheat or honey wheat.
I know I am going to get dinged for this, but this gave me such a giggle I had to add it.
The Trump Sandwhich
White bread, full of bologna, with Russian dressing, American cheese, a small pickle on the side, and served by a Mexican or a Muslim
(Creation courtesy of the Bed-Stuy deli Olive Leaf Gourmet Deli)
There's always one that just can't help themselves....makes you a lot like President Trump. Let that sink in for a minute.
I would like to point out that anyone who eats a sliced meat sandwich on white bread with butter and/or mayonnaise is automatically banned from joining the "Light Unto the Nations" group.
If that person would enter a Kosher delicatessen and ask for such a sandwich he/she would most likely be laughed out of the restaurant.
I agree with your criteria. May I respectfully suggest that you also ban anyone who thinks that American Cheese (processed cheese food) is actually cheese? It's a processed cheese product, like solidified Cheez Whiz.
I've been a REAL cheese lover for most of my life. Unfortunately I have to travel for about an hour to get to a store that imports foods, so thank heaven I'm able to buy aged Cheddar, blue cheese, Brie, Camembert, Parmesan, Gouda, Swiss and other kinds there. However, I wish they would carry Stilton. Stores local to me sell only processed cheese.
Oh well then. I love a good turkey with mayo on white bread sandwich.
OMG - the days after Thanksgiving (with lots of pepper and salt )
I meant meat like beef, not fowl meat. I like chicken salad sandwiches and they're made with mayo.
My Mother would make corn fritters for us kids for lunch or super. Really good stuff. Add a little butter on the corn fritters and you are set to go.
Peanut butter and banana on raisin bread toast. Remember though that you have to put the peanut butter on both slices of toast to hold the slices of bananas in place while eating it. Buttering the toast before the peanut butter is optional. However all of the slices of banana must be as close as possible to the same thickness so as not to have a lumpy sandwich.
LOL. I was waiting for you to post that. Did you ever try thin slices of peeled apple instead of banana, and also did you try adding strawberry jam since the last time you and I discussed peanut butter sandwiches?
Nope, I'm still a traditionalist. I am afraid that if I varied from Grandma Snyder's recipe she would haunt me forever and turn all of my bananas brown and squishy as soon as I put the two slices of toast together and they would always taste like crap.
What? An atheist who believes that spirits even exist let alone can haunt him? I thought you were a little more adventurous than that, Randy. Do you at least stretch it as far as using raisin chala?
Yes, grape jam can actually be better than strawberry jam on a peanut butter sandwich - I'll try to find some at the Imported foods store.
I just remembered there is an American company that produces jars of peanut butter with grape jelly - can't remember the name of the company.
So, we have a new place (pizza place, replaced another pizza place that went under) and they had this wonderful concoction......I had one last week. And all I could say was, Where have you been all my life? Called a Pizza Sub.
That sub needs sausage and the yellow banana peppers.
Sausage yes, the banana peppers? Only if you like them.
I love banana peppers. I get cravings for them and pepperoncini straight from the jar.
Not really a sandwich kind of guy( though some of the concoctions here may make me one) but a Monte Cristo always hits the spot.
Peanut Butter on white bread.......or Peanut Butter and grape Jelly on white bread.........or Peanut Butter and Banana on white bread. Peanut Butter is my Kryptonite.
It makes you helpless? I thought peanut butter was an energy food.
Okay..............Yes, it's a weakness. I love peanut butter and could probably devour a small jar everyday if I didn't have self control. Yes, you're correct, peanut butter is a great source of energy but in moderation. If I ate a small jar everyday I would probably be fat. There's a thin line between high energy food and exceeding a healthy portion to burn.
I'll try and be more careful on the words i use for future comparisons.
peanut butter and banana slices on toast
One of Randy's favourite sandwiches.
Psst......English muffin, toasted, peanut butter, then some slices of bacon on top......
I know what I'm having for breakfast now.
That soundsssssssss......kinda good. I may have to try it.
Firehouse brisket sub. Worth every penny.
Pull meat Bar B Q sammich.
Preferably with a load of Alabama White Sauce.
Grilled cheese has so many possibilities, so I have to go with that!
It is the ultimate comfort food.
So, this art. inspired my wife to telepathically know we were going to have Grilled cheese sandwiches and tomato soup last night.
That's what I call a masterpiece.
I suddenly have a craving for grilled cheese.
Bacon, lettuce, and tomato on heavily buttered wheat toast.
Absolutely! Yummm.....
Yes but use real mayonnaise instead of the butter.
This is one of my top three favorites.
The Niagara Falls Culinary Institute has a Deli shop in the school building that makes the best BLT I've ever had in my life.
A grilled 3/4-1 lb angus beef hamburger, medium rare or medium and flame kissed, topped with (real) cheddar cheese, sautéed onions and sliced portabella mushrooms, with bacon, romaine lettuce, tomato, pickle, all on a Kaiser roll or sesame seed bun (from an actual bakery and not the generic store bought packages), with mayo and BBQ sauce (ketchup is acceptable too), and a side of steak fries.
I only eat burgers that I make on my charcoal grill. I use 4.5-5oz of 80/20 Angus mixed with onion powder, garlic powder, and Worcestershire sauce. Kosher salt and fresh cracked pepper before they go on the grill. I cook them medium.
I serve them on grilled ciabatta rolls with ketchup, dijon mustard and pickles. If I am feeling energetic I'll make a red wine and mushroom sauce and top the burger with A1 steak sauce, swiss cheese, and dijon.
Awesome. I rarely eat red meat anymore but I still like it (a lot). Your recipe sounds great (except I personally would omit the cheese and dijon mustard). I would probably replace the mushroom sauce with mushrooms.
I eat much less meat than I used to. I tried to be a vegetarian for about 6 months but apparently, I need some meat in my diet because my depression went haywire without it. Strangely I also gained weight as a vegetarian because I tended to eat more to feel full.
If you want to be very decadent, put blue cheese on or mix it into a burger. I love blue cheese but its so fatty that I get heartburn.
Another option is avocado.
I apparently didn't get the avocado gene but it tastes like nothing to me.
You can use its texture as a cheese substitute. If you want more flavor add your favorite seasoning / sauce. Way healthier than cheese.
I adopted a ketogenic diet in February of '17. Lost 25 pounds and have kept it off while incorporating clean eating into my diet. I fast (only low cal. juices and water) for 36 hours once or twice a month. I stay away from gluten as during the high fat & protein intake stage of the Keto diet I discovered I have a sensitivity to it. I have had heartburn maybe twice since giving up wheat products (in excess or conjunction with other foods). The other benefit of not eating gluten is less inflammation. I had chronic knee and joint pain in my phalanges (all of them). That's completely gone. Also, headaches. I have far less headaches.
The first 3 days of keto are the worst, and then it's like someone flips a switch and you have more energy and mental alertness. Sleep becomes easier as well.
I'm glad I'm not the only one. Everyone seems to rave about avocados in everything now, and I'm wondering what the big deal is. I like most fruit, but I'd never miss avocados, and have no idea why everyone seems to like guacamole so much.
My daughter loves them, but she also loves mayonnaise, so apparently that affinity skipped a generation.
I almost never get heartburn. I can eat the hottest chilies and other spicy foods with no ill effects. I love blue cheese on crackers, but there is something about the combination of blue cheese on burgers that gives me the worst heartburn. I also get heartburn from Thanksgiving dinner.
Coffee calms so so maybe I am wired backward?
I do like mayo. My son LOVES mayo.
I can eat it if it is on something, but given a choice I wouldn't put it on. I do like it as part of tartar sauce.
The last time my daughter and son-in-law visited I didn't have any mayo in the house so I thought that I would be fancy and make it. Apparently, she doesn't like the real thing because she thought that it tasted funny. I had to run to the store and buy mayonnaise.
Maybe so. I can't drink coffee on an empty stomach, due to heartburn. I seldom get heartburn, but that will usually do it. And radishes. Every time I taste a radish, I get awful heartburn, which sucks, cuz I like radishes.
Not at all. I'm a total caffeine addict, so I get all jittery and nuts when don't get my coffee.
Here's one of my all time favorites, Fourme D'Ambert from Murray's cheese shop in NYC.
I drink so much coffee that I considered getting a Camelbak so I wouldn't need to refill my cup so often.
OMG I'd blow a gasket trying to eat a burger that big. It did sound tasty though
In all fairness, that is just the pre-cooked weight. There is some shrinkage during grilling, depending on how well through the beef is grilled. Have to watch for the sudden flare ups of fire. But either way, it is an artery clogger. A heart attack never tasted so good.
I thought the same thing. I can't order burgers in a restaurant because they are so big. I ordered a 1/2lb burger once and I finished maybe half of it.
Lol, that's pretty much the top of my comfort zone
That was the smallest burger. They had 1/2, 3/4 and 1lb burgers. I'm sure that there are many people who like really big burgers.
Are you talking Fudruckers????????
Now, THOSE are burgers.
I worked at Fuddruckers when I was in high school. Definitely top tier burgers, although finding an actual Fuddruckers can be a challenge. I don't believe I've seen one in maybe ten years or so.
I've heard of Fudruckers but this was a local place. I thought that there was a Fudruckers in Cleveland but apparently it closed.
Micheal Symons place is good but I think its overpriced for a burger.
For me, the best buy-out burgers are In-N-Out burgers. I don't buy burgers out much, but, when I do, In-N-Out is the go to place.
Really? I find them to be on the smaller side, depending on the restaurant. I wouldn't call fast food burgers real burgers. More like pieces of meat paper, given how thin they are.
I agree. Their burgers are awesome. It's been a long time since I had me a nice big Fudruckers. :P
What about 5-Guys burgers? Or Wayback burgers?
You can also make the burger patter to your desired size. Personally, I like my meat. So nothing hits the spot like a big juicy burger for me.
Yum.
But the last time I had one, it was so messy I had to use a fork to eat it.
I could eat their fries all day.
A fork? What do you think you have fingers for? Use 'em! LOL
They are good, aren't they? And the box of free peanuts. I could fill up on that alone.
This dude abides. Fuddruckers is good too. Haven't had a Smashburger yet.
It's all in how you order it I think. I like the double patty cheeseburger with Lettuce, Tomato, pickle, Ketchup, mustard, Mayo. And it's history in under 4 minutes. The smile last much longer.
5 guys burgers are small and seriously overpriced.
I had it once or twice. They're not bad. They're not quite on the level of a 5-guys or Fudrucker burger. But they're still decent. Definitely better than say a McDonalds or other similar burger.
Order it with the works and pile it on. The messier, the better.
The same can be said about all burgers, especially the common fast food ones. But then, ALL burgers are small to me.
I heard about a specialty burger joint, in Chicago I think (I'm not sure) that makes a burger so large, it needs to be ordered in advance. And if you finish it, you eat for free.
Lol same here, we just differ on our definition of big
My definition of 'big' is something that is not yet big enough, lol
The mushrooms were falling off in my lap.
You sound like my 6-3" son-in-law. The last time they were here my daughter asked me to light the grill because she missed my burgers I was going to make 5oz burgers for everyone until my daughter said that he liked them bigger. I ended up making him 2x 7oz patties and he wolfed that loaded double burger down like a lion that hadnt been fed for a week. I took it as a compliment that I knew how to make a decent burger.
I got a double cheese and fries at 5 Guys when they opened in this area and I couldn't finish the burger. The fries were decent but they weren't life changing.
I only read that and had to call my cardiologist!
Wife says I can have any sandwich I want, as often as I want, as long as it has lots of fiber....
In other news...
I am starting a wicker chair business.
I like grilled chicken Caesar wraps. Reasonable balance of health and taste.
My favorite sandwich though is a burger (but rarely do I partake anymore). Burger (grilled) with ketchup, pickles, mushrooms and onions ... and a beer.
Ham and provolone cheese, toasted, with lettuce and a little vinaigrette to liven it up.
Or pot roast, with or without lettuce and mayo. I try to buy a big enough roast to eat pot roast for a night or two, a couple of sandwiches, and vegetable beef soup with fresh bread the next week.
So ono grilled pineapple, spam and cheese sandwich. (a Hawaiian favorite)
1. Original Kings Hawaiian sweet bread.
2. grill spam until crispy
3. grill pineapple rings lightly
4. add your favorite cheese
5. add hot mustard and stack
6. Grill on both sides for 2 minutes in low heat.
7. EAT IT.
I make a burger I call the Banzai Pipeline.
Double meats make burgers more fun. And messy.
That looks pretty good Kavika.
Spam? LOL.
My friend made chocolate chip cookies with spam in them once - they were actually OK. But 2 people threw up (honestly) after they learned what was in them.
WHY? Why mess with the perfection that is chocolate chip cookies?
Have you ever tried cold turnip greens between bread or cold red beans with mayonnaise between bread? Really good.
Turnip greens yes. Beans on bread? Yes, but not red beans. I have had refried beans and black beans on a torta more than once though.
Spam? LOL.
My friend made chocolate chip cookies with spam in them once - they were actually OK. But 2 people threw up (honestly) after they learned what was in them.
I've actually never had turnip greens. Or turnips.
It is hard to describe the taste of turnips to someone who has never eaten it. But I like them.
"It is hard to describe the taste of turnips to someone who has never eaten it. But I like them."
Same here. I like turnips, but, I like rutabagas best. I mix turnip and mustard greens and cook them with smoked ham hock and rutabagas. Great with Fry Bread.
turnip is like a potato with just a little bit of radish and cabbage, I like them raw with salt
There used to be a hole in the wall fast food place on Van Buren St. in downtown Chicago called Peppers.
They made a grilled cheeseburger with these toppings.
grilled onions (greasy)
sweet relish
jalapeno pepper rings
The combination of the sweet relish with the spicy peppers and the grilled ground beef and cheese was outstanding. I replicate it at home every now and then, but have trouble getting the grilled onions to the needed greasy consistency.
In related news, if you use mayo instead of butter to toast the bread when making something like a grilled cheese, it will change your life.
I've heard that before. In fact, I think it may have been T. Fargo who mentioned it. I've yet to try it, for some reason.
Slather a thin layer of mayo on a piece of salmon, sprinkle with a little lemon pepper and then pan sear until cooked all the way through (No flipping! Skin on optional, sear until really crispy and then cover to finish). Place on toasted roll (nothing too hard) with arugula, goat cheese crumbles and drizzle with local honey. Serve with petite french lentils braised in chicken broth w/ a tsp. of curry powder, diced carrot, fine diced shallots and diced fried chorizo. Braise until tender, adding liquid if needed (starting ratio is 2 parts liquid to 1 part lentils, cook time approx 25 minutes).