We need to have a Reuben Sandwich. Corned beef, Swiss cheese, Thousand Island dressing on rye, and grilled with butter in an iron pan. Reuben got me through freshman year at college. When I was 18, I worked at a 24-hour diner until midnight, five or seven days a week. Employees were paid occasionally, but we could have a meal after every shift. The most satisfying thing on the menu, for me, was a Reuben.
I agree with you. Also, it should be brown mustard, not thousand island dressing. And I prefer marble rye, but not by much - mostly, I just like the way it looks.
Fine, but without the Thousand it isn't a Reuben. I like brown mustard on my corned beef. But a Reuben is a Reuben is a Reuben...maybe the pastrami-lover above gets a pass.
Somebody come to my house and make me one! I have all of the ingredients except the Rye, the Corned Beef, the Sauerkraut, the Swiss, and the Thousand Island. So butter. I have butter.
I have always been kind of unclear about how to obtain corned beef (I take it that it's something other than what comes in the can, right?). Any ideas on how to make it? I live in France, and doubt I can find it anywhere. Any help would be most appreciated.Keep up with the good blogs!Alex
For the longest time, I was convinced that I didn't like kraut . . . then I tried a Reuben. And then there was the Hofbrauhaus in Munich (a municipal beer hall -- what a concept!), where the stuff really does go perfectly with a platter of wursts and a liter of beer.
Another recipe already? This librul mommy blog must be in babby-mode, which must be true since it's another recipe that doesn't include drinking as one of the steps. INPEACH!!1!
I agree with you. Also, it should be brown mustard, not thousand island dressing. And I prefer marble rye, but not by much - mostly, I just like the way it looks.
Apparently you didn't bother reading. The author worked in a restaurant...
Yes! Sometimes when I say this, people ask me "what's the difference?" And I just shake my head sadly and lament "oh you poor, poor, son of a bitch."
And don't get me started on all the heretics here talking about brown mustard.
Fine, but without the Thousand it isn't a Reuben. I like brown mustard on my corned beef. But a Reuben is a Reuben is a Reuben...maybe the pastrami-lover above gets a pass.
Is reading required on Wonkette?
As in Root Beer...the pairing was already mentioned.
Somebody come to my house and make me one! I have all of the ingredients except the Rye, the Corned Beef, the Sauerkraut, the Swiss, and the Thousand Island. So butter. I have butter.
Meanwhile, in Kansas City: how about a homemade corned beef burnt end sammich?
https://pbs.twimg.com/media...
I have always been kind of unclear about how to obtain corned beef (I take it that it's something other than what comes in the can, right?). Any ideas on how to make it? I live in France, and doubt I can find it anywhere. Any help would be most appreciated.Keep up with the good blogs!Alex
For the longest time, I was convinced that I didn't like kraut . . . then I tried a Reuben. And then there was the Hofbrauhaus in Munich (a municipal beer hall -- what a concept!), where the stuff really does go perfectly with a platter of wursts and a liter of beer.
Garlic and kraut don't work at all . . . where'd that recipe come from? What you want is a smoked sausage.
Which in this case is beer.
Another recipe already? This librul mommy blog must be in babby-mode, which must be true since it's another recipe that doesn't include drinking as one of the steps. INPEACH!!1!
Double blasphemy!!!
I'd stay away from the Paul Reubens sammich- that's not actually dressing on it...
Root beer! Really? Cream soda or GTFO.