Text 35286, 105 rader
Skriven 2013-03-25 03:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: notes 318
=================
 DS> Each time I scan down through it and select a recipe that
 DS> fits as best as possible.  For messages to you, that gets pretty
 DS> difficult since (a) you don't do sandwiches and (b) most of them have
 DS> dairy in the form of some sort of cheese.

There are several reasons for me not being a sandwich person.
Chief among them is that I want to taste the main ingredient in
all its glory, and that ingredient is not bread. Occasionally,
bread or rolls are okay (and I am a sucker for Texas Roadhouse
buns, as they are sweet and greasy enough to serve as dessert),
but preferably not with my meat. When ordering a burger, which
is hard to eat without a bun or wrapper of some kind, I will
get the double for the increased ratio of meat to bun rather
than for the amount of food. I've also been known to eat a
sandwich open-faced that was designed to be closed. Also, I
don't generally care for sandwich addons and condiments - the
tomato and lettuce usually get eaten separately, and mustard,
mayo, ketchup, relish generally are unwelcome distractions
unless I make them myself. And, as you mention, there's the
cheese issue. Often as not there's milk in the bread, too.

 ML> mind goes, we were talking about needles, and Decca was
 ML> the record company that the Beatles used before Capitol
 ML> and Apple, so I might have searched out such a recipe
 ML> for such a reason.
 DS> Deccan & Beatles is not a connection that would have come to mind, at
 DS> least not consciously.

My mind works somewhat differently at times.

 DS> 1 lg Onion, boiled
 ML> I'd also saute the onion in the butter, as I find that
 ML> boiling onions is a waste (but is good for those who
 ML> prefer a very mild onion flavor).
 DS> I'd agree there.

A boiled onion has different flavors from a sauteed or
even a baked one - and I prefer the higher heat methods
that promote browning. Also with boiling the flavor gets
wasted, unless you use the cooking water for something.
I used to blanch onions for making creamed onions, but I
liked to use the water for sauce or stock afterward. 

 DS> Title: Sandwiches You Never Got On United

Oddly, I have been served a reuben on the airplane, and it
was either United or US Air, because I don't fly meal flights
on other airlines. It is strange how the extremely fartiferous
ingredients such as cabbage and cheese so often get served in
airline meals.

I checked. United 358, Denver to Boston 7/30/02 and United 733,
Boston to Denver, 9/27/02. The latter one was good and came
with Courvoisier. Odd the records one keeps. Even odder that
when I saw that note, the taste came right back to me, down to
the rather salty pickle relish in the sauce.

==

 ML> I might ask for a ride from or to Maryland.
 DS> That will be fine.  We'd look forward to spending the extra time with
 DS> you on the trip.

Thanks. Right now it looks like from MD to the picnic.

 DS> Title: COON DELIGHT

Too much mayo, not enough meat!

MMMMM----- Recipe via Meal-Master (tm) v7.04

      Title: Reuben Loaf
 Categories: Breads, Beef
   Servings:  4

  3 3/4 c  All-purpose flour                 1/4 c  Thousand Island salad
      1 pk Active dry yeast                         Dressing
      1 tb Sugar                               6 oz Thinly sliced corned beef
      1 tb Butter or margarine,                4 oz Swiss cheese
           Softened                            1 cn Sauerkraut (8 oz.), drained
      1 ts Salt                                1    Egg white, beaten
      1 c  Warm water (120 to 130                   Poppy seeds
           Degrees)

  In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt.
  Stir in warm water and mix until a soft dough forms. Add remaining flour if
  necessary. Turn out onto a lightly floured surface; knead until smooth,
  about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch
  x 10 inch rectangle. Spread dressing down the middle of one half of the
  dough, leaving a 3/4 inch space along edges. Top with layers of beef,
  cheese and sauerkraut. Fold the remaining half of dough over the meat
  mixture. Pinch edges together to seal. Cut small slits in dough to vent
  Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees
  for 25 minutes or until lightly browned. Serve immediately; refrigerate
  leftovers. Yield: 6-8 servings.

  SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED
  BY: Jim Bodle 2/93

MMMMM


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