Bear’s Kitchen: a T&T foodie thread
- Thread starter cannabineer
- Start date
xtsho
Well-Known Member
That's what I'm having for lunch. But I'm out of fermented crock pickles.
Metasynth
Well-Known Member
So would I
DarkWeb
Well-Known Member
I always heard a Rachel was turkey.Some people claim a reuben is made with corned beef. If it's made from pastrami it's called a Rachel by some. I just took a look at Katz's Deli menu and they give you an option of corned beef, brisket, pastrami, or turkey when you order a reuben.
I'm so confused.
xtsho
Well-Known Member
Damn. Now I'm even more confused. It's 2 slices of bread with stuff in between. I'll just call it a sandwich.
raratt
Well-Known Member
Clear as mud:
www.allrecipes.com
What's "The Rachel"? The Reuben's Relative, Explained
Did you know that the Reuben has a sister? Meet the Rachel and find out what makes it different from a Reuben.
Carnitastaco
Well-Known Member
Reuben sandwich - Wikipedia
en.m.wikipedia.org
DarkWeb
Well-Known Member
Never had that. I think I should
raratt
Well-Known Member
I need to find some better pastrami, the local store's stuff is Meh.Never had that. I think I should
raratt
Well-Known Member
Last night's dinner, fried catfish and hush puppies. Tried a new recipe for hush puppies it used a cup of pancake mix plus the corn meal. It made them a lot fluffier and tasted good but I'll probably use the family recipe next time.
Chili and cornbread on the menu tonight, beans soaking all night.
Chili and cornbread on the menu tonight, beans soaking all night.
xtsho
Well-Known Member
Made some spring rolls. I usually make enough to freeze for later as they fry up nicely straight from the freezer. I've tried them in the air fryer and while it does work it's not the same. I fry mine in a wok with canola oil.
I had some leftover pork potsticker filling in the freezer so I just mixed that with some bean thread, grated carrot, black fungus, shitake mushroom, finely minced onion, microplaned garlic, fish sauce, soy sauce, white pepper, and an egg.
Made the standard dipping sauce of vinegar, sugar, water, fish sauce, garlic, and crushed red pepper flakes. I burnt the roof of my mouth with the first bite. I knew it was going to be hot but I ate one without letting it cool down some. That happens often.
I had some leftover pork potsticker filling in the freezer so I just mixed that with some bean thread, grated carrot, black fungus, shitake mushroom, finely minced onion, microplaned garlic, fish sauce, soy sauce, white pepper, and an egg.
Made the standard dipping sauce of vinegar, sugar, water, fish sauce, garlic, and crushed red pepper flakes. I burnt the roof of my mouth with the first bite. I knew it was going to be hot but I ate one without letting it cool down some. That happens often.
My short ribs are ok but they aren't awesome. So I decided to buy a slew of short ribs and do an intensive on short ribs from the basic to the sublime. Leeks are in the water bathing! @Metasynth any tips?
Look like Wienerschnitzel corn dogs too LOL
cannabineer
Ursus marijanus
Start with a nice commissary brisket and diy!
Sometimes I wish I had a good East Coast-style Jewish deli nearby. I’d order their corned beef sammies
… as a comparison and guide. Yeah, that’s the reason.
Metasynth
Well-Known Member
Make sure to get a good sear on the short ribs. Are you braising them in beer and beef stock? If so, I suggest stout. Though red wine and veal demi glace is a good alternative. You doing them in a slow cooker? Stovetop? In the oven?
Have you tried Brooklyn Deli on Lancaster Blvd?