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