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sideways pics, fack. Anyways took about 5 hours to make this sandwich which is ridiculous but it’s worth it. In New Orleans there is a restaurant called Turkey and the Wolf and I had this triple decker Swiss cheese melt on rye with coleslaw, Russian dressing and collard greens there. I bought the recipe book and today made it myself. It is incredible.
^^ That does look good! Can you add pics of pages 178 & 225 for the rest of the recipe?
I’m not sure about totally replacing the pastrami with collard greens, but willing to try it as-is first.
I'm sure it would taste ridiculously good with pastrami and be much quicker to make. I'm winning serious points with my southern wife learning how to cook great collard greens, and the sandwich is spectacular with it though. Here's the other pagesQuote:
Originally Posted by billyk
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Shopping for all this is a commitment too. I had to order some items on Amazon when I couldn't find it locally.
Another sandwich 'recipe' from the book, as we have a ton of large tomatos becoming ripe from the garden and I need new ideas on how to eat them. A simple twist on the classic southern tomato sandwich. The white bread i used was good but I REALLY need to find slices that are texas-toast thick next time.
I pan toasted both sides of the bread in a cast iron skillet, then added Dukes mayo and also roasted sunflower seed to each inside slice. Then the cored tomato goes on and doused with salt/pepper. Then added dill, tons of basil from the garden, and a shit load of fresh lemon juice. Easy and quick. I've never called a sandwich refreshing before but this one was. Pretty good!
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Great idea - I've also currently got a metric shitload of tomatoes coming in from the garden, and am always looking for good ways to use them. BLT's, tomato salads, caprese, tomato bisque, gazpacho - still seems like I can't keep up.Quote:
Originally Posted by muted reborn
Got distracted by other things. Thanks for following up. I need to try that, for sure! In fact, I need to order that cookbook!Quote:
Originally Posted by muted reborn
A lot of Reuben like sandwiches call for buttering the outside of the bread slices, and then toasting them in a pan to get that golden brown goodness.
I ran across a video that suggests using mayo instead of butter to do the same thing. Tried it out, and it is actually pretty good. Doesn’t taste all that much like mayo after the browning, and feels a little lighter, and maybe slightly healthier?
Mayo is mostly oil, so it works on things like grilled cheese, for ex (though doesn't taste buttery). It's also good slathered on fish then broiled, the mayo disappears.
I'm in mayo heart camp. So underutilized.
Yes on using on fish. Put some cayenne and a few drops of sesame oil in some mayo and spread on ahi before searing. Muy buenoQuote:
Originally Posted by Danno
I need to make a pilgrimage to Turkey and the Wolf.
Duke's > All other mayo.
Kewpie > Duke'sQuote:
Originally Posted by Bobby Stainless
FACT.
Homemade > Kewpie > Duke’s
FACT
Hellman’s…
counter fact.
Are we talking domestic Kewpie or imported Kewpie? The imported stuff has that angel dust in it…
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Edited for spelling….
I done angel dust but I ain't never heard of no angle dust.Quote:
Originally Posted by nickwm21
Some day you'll turn the mayo corner.Quote:
Originally Posted by riser4
Hellman's is one of the many victims of corporate cost savings. They changed the recipe years ago.
muted, where are you getting Duke's in Utah? Or are you ordering online? Duke's > US Kewpie
Smiths, oddly enough.Quote:
Originally Posted by ghosthop
I get my Kewpie from Japan. I make my own aioli at home, domestically. And I do add MSG, which I buy on Amazon.
Kings sells msg. It's with the rest of the seasoned salt and whatnot. It's called Accent Flavor Enhancer
I've been using Kewpie lately and it's the best mayo I've had, I know that much.Quote:
Originally Posted by MakersTeleMark
Alright, now I need to try me some of that there angle dust you guys are talking so much about.
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BLT with Vidalia pickled onions, which have a great strong sweet taste. Bread is sourdough from a local french bakery, V+R. Tomatoes from the garden, bacon from the butcher. Russian dressing and some Dukes mayo too.
Ghosthop you know any good bread bakeries in SLC? Looking for a good marble rye.
Kewpie is really an addition to your condiment quiver, rather than a Hellmans or Dukes replacement. It contains mustard and msg, and is quite a bit thicker than traditional Euro/American mayo.Quote:
Originally Posted by riser4