thaigerd Posted July 19, 2010 Share Posted July 19, 2010 I've got the beef pastrami(see pics below), sauerkraut and a nice rye bread. What else is needed for a perfect Reuben Sandwich? Gerd Link to comment Share on other sites More sharing options...
NanaFoods Posted July 19, 2010 Share Posted July 19, 2010 That pastrami look wonderful. Where did it come from? OK, well, for me... I luv a spicy brown mustard on my Reuben. Link to comment Share on other sites More sharing options...
onethailand Posted July 19, 2010 Share Posted July 19, 2010 Swiss cheese, and lots of friends to share with Link to comment Share on other sites More sharing options...
RudieTheFoodie Posted July 19, 2010 Share Posted July 19, 2010 Hi Gerd I think maybe some sauerkraut, dill pickle, fresh mayonaisse will help for a start Link to comment Share on other sites More sharing options...
thaigerd Posted July 19, 2010 Author Share Posted July 19, 2010 That pastrami look wonderful. Where did it come from? OK, well, for me... I luv a spicy brown mustard on my Reuben. Guess where it came from.......... Gerd Link to comment Share on other sites More sharing options...
thaigerd Posted July 19, 2010 Author Share Posted July 19, 2010 Hi Gerd I think maybe some sauerkraut, dill pickle, fresh mayonaisse will help for a start Fresh(home made!) mayonnaise sounds good to me, what about some Sauce Remoulade instead! Gerd Link to comment Share on other sites More sharing options...
RudieTheFoodie Posted July 19, 2010 Share Posted July 19, 2010 :jap:^ probobaly even better fusion meister! Link to comment Share on other sites More sharing options...
NanaFoods Posted July 19, 2010 Share Posted July 19, 2010 That pastrami look wonderful. Where did it come from? OK, well, for me... I luv a spicy brown mustard on my Reuben. Guess where it came from.......... Gerd you made it? nice. Link to comment Share on other sites More sharing options...
thaigerd Posted July 19, 2010 Author Share Posted July 19, 2010 That pastrami look wonderful. Where did it come from? OK, well, for me... I luv a spicy brown mustard on my Reuben. Guess where it came from.......... Gerd you made it? nice. Yes Chef! Gerd Link to comment Share on other sites More sharing options...
Michaelaway Posted July 19, 2010 Share Posted July 19, 2010 That pastrami look wonderful. Where did it come from? OK, well, for me... I luv a spicy brown mustard on my Reuben. Guess where it came from.......... Gerd you made it? nice. Yes Chef! Gerd Best American-style Reuben Sandwich: Hot Pastrami Sauerkraut Rye Bread Swiss Cheese RUSSIAN DRESSING (please forget the mustard and mayonnaise) Good luck, chef...! Link to comment Share on other sites More sharing options...
fotunate Posted July 19, 2010 Share Posted July 19, 2010 The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami! Link to comment Share on other sites More sharing options...
getgoin Posted July 19, 2010 Share Posted July 19, 2010 Swiss and Russian Dressing, 1000 will do in a crunch. Pastrami makes a fine Rueben but yes it is usually made with corned beef. Link to comment Share on other sites More sharing options...
NanaFoods Posted July 19, 2010 Share Posted July 19, 2010 The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami! Indeed... but pastrami is so much nicer than corned beef. There is name for it: ------------------- Wiki: The Rachel sandwich is a variation on the standard Reuben sandwich that substitutes pastrami for the corned beef and coleslaw for the sauerkraut.[6] ------------------ So Gerd has a hybrid going on here... not being a coleslaw fan, Gerd's version sounds like the best of both sandwiches to me. Link to comment Share on other sites More sharing options...
Naam Posted July 20, 2010 Share Posted July 20, 2010 The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami! i wouldn't feed my dogs with corned beef Link to comment Share on other sites More sharing options...
bkkjames Posted July 20, 2010 Share Posted July 20, 2010 The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami! i wouldn't feed my dogs with corned beef More for me Naam. The one thing I hate about opening TV in the morning on an empty gut is looking at Gerd's photos. I am going to come to Phuket mate and help you eat everything! Link to comment Share on other sites More sharing options...
harrry Posted July 20, 2010 Share Posted July 20, 2010 The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami! i wouldn't feed my dogs with corned beef Best quality fillet only....with truffles of course. Link to comment Share on other sites More sharing options...
thaigerd Posted July 20, 2010 Author Share Posted July 20, 2010 The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami! i wouldn't feed my dogs with corned beef More for me Naam. The one thing I hate about opening TV in the morning on an empty gut is looking at Gerd's photos. I am going to come to Phuket mate and help you eat everything! James, when you are in Phuket you are invited! Gerd Link to comment Share on other sites More sharing options...
onethailand Posted July 20, 2010 Share Posted July 20, 2010 Maybe we should make Gerd the official TV meetup chef... LOL... along with ChefHeat. I was going to say the same thing as James... Rachel or Reuben, I'm definitely up for either one! Link to comment Share on other sites More sharing options...
zaphodbeeblebrox Posted July 21, 2010 Share Posted July 21, 2010 The only other thing is to make sure you grill the sandwich in butter. Just like you would cook a grilled cheese sandwich. The Reuben is a thing of beauty. Link to comment Share on other sites More sharing options...
David006 Posted July 22, 2010 Share Posted July 22, 2010 That pastrami look wonderful. Where did it come from? OK, well, for me... I luv a spicy brown mustard on my Reuben. Guess where it came from.......... Gerd you made it? nice. Yes Chef! Gerd if its not an old family "secret" How do you make it?? looks wonderful...great 1 foot high..with an ice cold Guinness! and a big pickle, mustard and french fries.....ooooh think am going to faint...mmmmmm Link to comment Share on other sites More sharing options...
thaigerd Posted July 22, 2010 Author Share Posted July 22, 2010 No, it's not an old family secret: Local striploin, cured for some days(wet cured)16-17g salt per 1L of water. Rolled in some very good pastrami spices and finally smoked a few hours at very low temperature, finito. Gerd Link to comment Share on other sites More sharing options...
woodyleonhard Posted July 25, 2010 Share Posted July 25, 2010 Brilliant... Link to comment Share on other sites More sharing options...
bonobo Posted July 26, 2010 Share Posted July 26, 2010 The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami! Beat me to it. I love a Reuben, but as ChefHeat pointed out, a Rachel is pretty darn good, too. (The Rachel was named after the old Reuben and Rachel song: Reuben, Reuben, I've been thinking What a strange world this would be If the men were all transported Far beyond the Northern Sea! Rachel, Rachel, I've been thinking What a queer world this would be If the girls were all transported Far beyond the Northern Sea! ) Link to comment Share on other sites More sharing options...
jazzbo Posted July 26, 2010 Share Posted July 26, 2010 The original "Reuben, Reuben, ..." song dates to 1918 : How 'Ya Gonna Keep 'Em Down on the Farm (After They've Seen Paree) http://www.firstworl.../howyagonna.htm Link to comment Share on other sites More sharing options...
powderpuff Posted July 26, 2010 Share Posted July 26, 2010 Posts 2 & 3 wrapped it in a neat package. Real men don't eat mayonaise. Link to comment Share on other sites More sharing options...
David006 Posted July 27, 2010 Share Posted July 27, 2010 No, it's not an old family secret: Local striploin, cured for some days(wet cured)16-17g salt per 1L of water. Rolled in some very good pastrami spices and finally smoked a few hours at very low temperature, finito. Gerd Thanks for that mate...and how do you smoke it and what are pastrami spices maybe I will just google it lol...okay got it...now how do you smoke it Link to comment Share on other sites More sharing options...
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