Beef curtain sandwich. MmmmmmmmQuote:
Originally Posted by muted reborn
Quote:
Originally Posted by muted reborn
#1. Wrong breadQuote:
Originally Posted by m2711c
#2. Meat looks dry and stringy
#3. Where the fuck are the sweet peppers!!!?!?!?!
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Beef curtain sandwich. MmmmmmmmQuote:
Originally Posted by muted reborn
Quote:
Originally Posted by muted reborn
#1. Wrong breadQuote:
Originally Posted by m2711c
#2. Meat looks dry and stringy
#3. Where the fuck are the sweet peppers!!!?!?!?!
Wrong. Bread was great, meat was very very moist, as for sweet peppers that would be fine but not a deal breaker here - right the name of the sandwich is "giardiniera", so there's pickled shit on it already.Quote:
Originally Posted by Core Shot
m2711c, I don't know if anything crucial was missing except maybe some sauce to compliment the beef, I just don't think it's the sandwich for me. Still very good as-is don't get me wrong. IMO it was too similar to a pulled pork sandwich but I prefer a pulled pork with sauce and more fatty tissues than this cut of beef.
I hate to admit that I agree with the kick in the balls shot, but, the bread looks solid, the garnish is just that, it needs moisture, lots of it. That, even on a naked, makes the sammie with the bread and the beef. It needs a bath. Solid foundation though.
https://www.notanothercookingshow.tv...-beef-sandwich
Never had a Chicago style beef sandwich, but the sandwich in that pic a) looks tasty and b) I'd probably slather it with mayo or a tiger sauce if it was in my kitchen. I'll show myself out.
Yea I am going to have to agree, that ain’t no Italian Beef, but instead a poorly named substitute.Quote:
Originally Posted by Core Shot
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Yeah. Looks tasty.Quote:
Originally Posted by teleee
But not original chicago style.
The bread looks amazing. But too fancy and crusty.
Dry?
Did you ask for dipped?
You should.
The “sauce” is like au jus. The drool that that meat was simmering in all day.
It’s a sloppy joe.
Dipped. Hots. Sweets. On Italian roll.
Eat it quick or you’ll need a spoon to finish.
This is one of my least favorite. But it’s way better than the shit pic that was posted.
I’ve had this a few times mail order bribed since I left the Windy City.
https://www.portillos.com/italian-beef-8-sandwich/
I have 2 hard and fast sandwich rules I dont deviate from.
Don’t get an Italian beef outside of Chicago
Don’t get a Cubano north of Miami
So far those rules have saved me from a lot of disappointment
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The Cubano was invented in St Pete’s and I have had a few extremely good ones there.
Don't get a Philly cheese steak outside of Philly.
You make your rules , and I will make mine ;)Quote:
Originally Posted by Supermoon
Good rule on the Philly, I just dont get there often enough to abide by that one.
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Your rules make Bahn Mi tough for lunch.
TouchéQuote:
Originally Posted by zion zig zag
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Oh Mai still around in SLC? One of my favsQuote:
Originally Posted by zion zig zag
Yep, and it is still fantastic (obviously this is not a sandwich on my list of rules)Quote:
Originally Posted by Supermoon
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Yeah they are so good. Still around too, thankfully. Wish we had one in Ogden.Quote:
Originally Posted by Supermoon
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Dammit. Now I want some sort of bahn mi cubano mash up for lunch
How does this affect the value of The Ogden?Quote:
Originally Posted by tgapp
It’s been 29 years since I lived there. I do miss it.Quote:
Originally Posted by riser4
But just had a Moochies Philly and damn it was so good!
You guys can tell me it was dry but for the second time it wasn't remotely dry. I have no issues with arguing if it's not authentic, I wouldn't know what is right, but you two telling me how a good tasting sandwich put out by a well respected boutique butcher is 'wrong' is silly. It really was good, authentic or not, but I'll hold off getting another until I'm in Chicago on your rec, Telee. You guys are probably right it shoulda came with dipping sauce. Anyways, moving on to my next sandwich...Quote:
Originally Posted by teleee
I have no doubt it was tasty, hell it might have been even tastier than it’s namesake. As I pointed out earlier I have 2 (and only 2 ) sandwich rules and it has as much to to do with place as anything. An Italian beef just tastes different after a night spent watching my Cubs and way to many beers at Murphy’s. Just like a Cuban tastes different sitting on the poling platform of the flats boat after getting up at 6 and fishing hard all morning. I tie those experiences and places intimately together with those 2 sandwiches.Quote:
Originally Posted by muted reborn
Oh, and by the way, wet versus dry - when you get one wet that means they dip the whole damn thing into the au jus resulting in a soggy dripping mess running down your arm. I highly recommend it.
Now I’m going to get a gyro in Gunnison Colorado to prove what a fucking hypocrite I am.
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Eating a hot brown variation- sourdough, sliced Turkey, bacon, cherry tomatoes, mustard, bechamel - it’s $$$$$
Grilled MF cheeze. 1 4 3, 2 4 5.
Lot lizard staples. Respect.
Lot Lizard or basic show wooks? Two very different things ya know?Quote:
Originally Posted by MakersTeleMark
It depends, doesn't it?Quote:
Originally Posted by raisingarizona13
Made BLT's for lunch on a Gates of Ladore trip. A buddy suggested this in the mayo
Attachment 432452
now i can't put mayo on anything without adding it
The rule for a Bahn Mi spot - if the menu is numbered and pate comes standard in the sando, you’re at a good spot…Quote:
Originally Posted by zion zig zag
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Fuck you all. Especially those of you that reside in the East Cost. There's good bahn mi's here, but that's it. The typical ham and Rye with Swiss is gone.
Cheers Telle. Nostalgia always tastes a certain way.
I'll have to try some bechemal soon for the turkey I just bought.Quote:
Originally Posted by dunfree
Sandwich of the day: (Am I really taking pics of my food now? Shit.)
Attachment 432498
Ham bacon vs cow bacon. Cow bacon is damn good, I found out.
Attachment 432499
Douchy ingredient pic: 2 hour-old country style french loaf broiled for 2 minutes, pickled green tomatoes from our garden, cow bacon, sunflower seeds, fresh basil, a healthy squirt of fake lemon juice, hellmans mayo because we were out of Dukes.
Attachment 432502
I'm open for improvement suggestions but I really liked this as-is.
Was pretty hungry post-run this morning
https://uploads.tapatalk-cdn.com/202...a35aaefeae.jpg
Hot Pastrami on Rye from Harolds Deli.
Attachment 432522
Phil, that looks ridiculous but good. Dunfree, i tried making bechamel and failed miserably. burnt to the bottom the pan. I'll try again soon.
Breakfast Sandwich fail: it may have been the combo of super sour focaccia bread, spicy arugula, and the tart Salty Dog Hilton Head hot sauce that made what should have been a great sandwich not great. Open to suggestions on making a breakfast sandwich with focaccia better next time.
Attachment 432738
Breakfast sandwich win: French Country style bread with Dukes mayo mixed with Cholula (on Whipski's rec), Toullouse Sausage, egg, pepper jack, hot cherry peppers, arugula. if I'm being picky, I wish the cheese was melted and I forgot to broil both sides of bread.
Attachment 432740
Attachment 432741
next up - Dan's buckwheat waffle breakfast sandwiches.
I kinda like the toasty bread on the inside for texture, but having soft bread on the outside to not tear up your mouth.
I like to toss the cheese on the egg as soon as I flip it, then cover the pan with a lid to get the cheese quickly melted for an egg sandwich.
Ah, good points SuperM.
I really like rolls for breakfast sandwiches - potato roll, brioche, or even just a regular hamburger roll. Toast the insides in the pan so they get some texture and support but the outsides are soft like you had with the french bread.
An omelet with the cheese melted inside is always easy to fold and slide onto the bun. Or American cheese on top of the egg because it melts so fast...but it ain't fancy.
If I use arugula I generally toss it in a bowl with a tiny bit of olive oil and salt, let it sit while I start making everything else. Softens it up and takes some of the bite out of it.
Was trying to cut back on the sandwiches, don't know why I clicked the sandwich thread...
Dunn's pastrami sandwich Metcalf st, montreal qc
That’s ‘Montreal-Style Smoked Meat’, not pastrami, you heathen. And Swartz’s is better.Quote:
Originally Posted by DBdude
personal belief is a little firmer roll than those makes a better sandwich, or use an English muffin. A wide mouth canning jar ring makes an ok egg ring when frying, some bacon, a little cheese, top with a Worcestershire/Ketchup sauce blendQuote:
Originally Posted by Pinned
There is a pastrami rueben at Choice City Deli in Fort Collins CO that is……choice.Quote:
Originally Posted by DBdude
Pinned and Dunfee, thanks for that. Good ideas I'll use moving forward. Def gonna try the large canning jar ring to make an egg in, I was looking for an idea like that.
Sandwich of the day: Crab patty sandwich
Pacific Cove crab meat from a can @ $30 a pound, fack. Local fish monger said they can't source crab meat this year except the super expensive stuff so they decided not to stock anything but this canned stuff. Wasn't bad to me, but I live in Utah so what do I know? I've had better fresh in Maryland, sure, but this was tasty too. Anyone else try Pacific Cove?
Mixed the crab with an egg, crushed saltines, old bay and taragon, Dukes mayo. Topped it with Louisiana hot sauce, lemon, lettuce, and buttermilk dressing that had gochugaru, Zartans's creaole seasoning, Dukes/sour cream/buttermilk. From the Turkey and the Wolf recipe book.
Attachment 432993
So good I had to have two.