Mmm, I do enjoy a good sandwich. A Reuben is my favorite. My go-to is usually prosciutto and Swiss, mayo and mustard, pickled wax pepper on focaccia. I tend to like them more simple, meat, wet bread, cheese.
Ah, I have a name for it at last. There are holes all the way through but they're fairly small, which is why the egg white has spread out.
Now imagine that sandwich with your finest rye and a few ingredients I might add to the mixture.
We could go inta bizness I tell ya!
Add the corned beef, the sauerkraut and...
...while I can't make Swiss cheese, I can do an awesome Farmer's cheese that's all that's needed for this sandwich along with a good mustard. It can come out of a jar if necessary. If you give me a 6 month warning, we can do the mustard too.
I have no idea what the green **** is in that pic but that seems to be the only one I took of a finished fermented cabbage.
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I do a lot of wet ferments, too. Mustard can be quick. I recently ran out of banana ketchup and need to start a new ferment for that. I do need to do a good marble rye bread soon. I have been wanting to do a pastrami'd rack of ribs, too. Deboned it would make the ultimate rib sammich prepared as a reuben. Sorry for rambling, just finished a big plate linguine with a ragu, I'm food high, lol!
The name is common, not mine. It’s great for the younger ones.
Q: Do you flip it or broil the top?
I expect you are doing one or the other as who the heck likes snotty eggs?
Lots of great dishes on display here. Today I seasoned most of my cast iron, so it seemed like as good a time as any to make a simple breakfast, and concentrate on the details.
Just a sunnyside-up egg, slow fried in unsalted butter until the white is done, and the yolk isn't quite solid.
Potatoes, onions and sausage caramelized without the crunches.
And a nod to perogies, some sour cream, lime juice and ghost pepper.
Some tomato for relief from all the fried food too.
For once I got them all ready to serve at the same time, even if I did forget to do the mushrooms.
Just a sunnyside-up egg, slow fried in unsalted butter until the white is done, and the yolk isn't quite solid.
Potatoes, onions and sausage caramelized without the crunches.
And a nod to perogies, some sour cream, lime juice and ghost pepper.
Some tomato for relief from all the fried food too.
For once I got them all ready to serve at the same time, even if I did forget to do the mushrooms.
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The missus has a migraine after work, so decided to whip up a super quick spinach gnocchi in mornay for her while she took a bath. Used the leftover sauce for some linguine noodles, added a dash of chipotle powder and a little more nutmeg. 35 minutes start to finish, including making the gnocchi pasta and sauce from scratch.
No pics, hands were too messy from the pasta dough!
No pics, hands were too messy from the pasta dough!
Hope the Mrs. got over it. My wife is a sufferer as well and keeps hers meds with her 24/7 for you know not when...
Bob, good looking job there. Yes, not only does it taste better but as my Mother used to say 'It's made with love' 😉
Bob, good looking job there. Yes, not only does it taste better but as my Mother used to say 'It's made with love' 😉
Cal, please get her eyes checked, and also a full body exam.
And try Vitamin D, its deficiency can cause some unusual symptoms, most doctors do not notice the symptoms and draw the correct conclusion.
Then a neurologist if needed...some migraine cases are famously difficult to treat.
And try Vitamin D, its deficiency can cause some unusual symptoms, most doctors do not notice the symptoms and draw the correct conclusion.
Then a neurologist if needed...some migraine cases are famously difficult to treat.
Thanks Cal, yes, she's better today. Its rare she gets one. Maybe a couple times a year. My mother was a chronic sufferer of migraines my whole life. I've seen how debilitating they can be.
I used the "cheater method" for the quick gnocchi, take 125gr baby spinach, 150gr plain flour (AP here in the states), good pinch of salt and throw it all in a food processor. In about 2 minutes you'll have a sticky dough, just add flour as you knead it until its not sticky anymore. Wrap and rest while water boils and you make your sauce. Don't even have to roll out the "snakes" if you dont want to, just flatten it by hand to a modest thickness and use kitchen scissors to cut chunks off directly into boiling water.
I used the "cheater method" for the quick gnocchi, take 125gr baby spinach, 150gr plain flour (AP here in the states), good pinch of salt and throw it all in a food processor. In about 2 minutes you'll have a sticky dough, just add flour as you knead it until its not sticky anymore. Wrap and rest while water boils and you make your sauce. Don't even have to roll out the "snakes" if you dont want to, just flatten it by hand to a modest thickness and use kitchen scissors to cut chunks off directly into boiling water.
Same here. Good to know. It can be more than a little unsettling even for the non-affected.
Naresh, I genuinely thank you for your thoughts but maybe it's time to reflect on our different situations.
Being Vietnamese and in Canada for 32 years now, she has been examined, tested, poked and prodded more than I could ever hoped to have kept up with. She's had her eyes drilled and her brain scanned. It goes on and on. Thankfully, like Fast's better half, it's only 2 or 3 times a year sometimes fewer. It's well diagnosed and treated to the best of both Occidental and Oriental abilities.
There are also other family members that use methods outside of those common ones.
Now, because this is a food thread, and I have explained this in detail, perhaps it's best if we steer it back that direction?
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