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Old 10-09-2018, 07:12 PM   #1
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I had a reuben

Yesterday while taking the grandkids for lunch at a local restaurant. I've had the real ones in the states, and I knew this would never be close to your type. Corned beef in a bun with saurkraut and cheese. I was right , nothing like you would buy in the states. I had about 3 bites then left the rest. It was disgusting. Honey grain mustard smothered all over it, sauerkraut was minimal. Next time I'll make my own.

Russ

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Old 10-09-2018, 07:44 PM   #2
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That's a shanme. A good Reuben is a thing to behold.

Toasted, buttered rye, hot corned beef, Russian dressing, sauerkraut, and melted Swiss cheese.

Mmmmmm. I think I know what I'm having for dinner tonight.
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Old 10-09-2018, 08:01 PM   #3
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Did someone mention my name??
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Old 10-09-2018, 08:04 PM   #4
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Mr. Kincaid?
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Old 10-09-2018, 08:08 PM   #5
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Mr. Kincaid?
Not now, Danny..I'm workin' here....
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Old 10-09-2018, 08:45 PM   #6
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Quote:
Originally Posted by buckytom View Post
That's a shanme. A good Reuben is a thing to behold.

Toasted, buttered rye, hot corned beef, Russian dressing, sauerkraut, and melted Swiss cheese.

Mmmmmm. I think I know what I'm having for dinner tonight.
^ Exactly! I'm sorry you had a bad experience with a Rueben, Rascal. Try making one from home. Gobs of mustard have no place in a good Rueben sandwich. It's one of my fave sandwiches in springtime when corned beef is abundant in the grocery stores.

You can make a Russian dressing or Thousand Island dressing, they both pretty much start out with a blend of mayo and ketchup - Russian is better for a Rueben IMO, because it usually calls for a little horseradish which ups the spicyness a bit. And it has to be on toasted rye bread.
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Old 10-09-2018, 09:00 PM   #7
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I usually make a half sheet pan of reubens, butter the rye bread, butter facing the pan, then assemble and butter the tops, bake until the top and bottom are crispy. We eat and then wrap the spares in foil, so the foil can be opened and baked to crisp up.


I don't make the bread but I like a dark rye for that sandwich.



I've made corned beef and corned venison. It uses a pink salt, and regular salt and sugar and water in a zip lock bag for a week in the refrigerator. Then cook, then slice.


I use a similar mixture of mayo and ketchup with chopped pickles for the Russian dressing, as cheryl does.


The sauerkraut we make in the fall, then pasteurize it in jars to use through the winter. It's not as salty as the store bought. But if store bought is all you have, give it a good rinse in water, then squeeze it dry.


Your swiss can be whatever kind you like, usually for us it is emmentaller or jarlsberg.


It is my favorite sandwich in the world.
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Old 10-11-2018, 05:47 PM   #8
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The mustard was the killer. I'll make it myself next time. Thanks for the advice.

Russ
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Old 10-11-2018, 06:11 PM   #9
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I just came across a recipe for hot Reuben dip. Didn’t look too bad. I’ll try and find it again and post the link.
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Old 10-11-2018, 06:43 PM   #10
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Russ, I'm thinking that the real issue with the mustard is that it was HONEY mustard. Before you give up on Ruebens with mustard, try a small amount of a mustard with a smidge of a tangy bite - like a spicy brown or Jewish deli mustard. I don't know if the brand "Ba-Tampte" is available by you, but Gulden's is an acceptable alternative. For fun, this Serious Eats article compares 39 different mustards. It is a nearly-decade old list, though, so I would not be surprised if there were even more mustards in stores these days. Mustard Taste Test

Quote:
Originally Posted by buckytom View Post
...Toasted, buttered rye, hot corned beef, Russian dressing, sauerkraut, and melted Swiss cheese...
Quote:
Originally Posted by Cheryl J View Post
...Gobs of mustard have no place in a good Rueben sandwich....You can make a Russian dressing or Thousand Island dressing, they both pretty much start out with a blend of mayo and ketchup - Russian is better for a Rueben IMO...
See, guys, you actually have to like Russian or Thousand Island dressing to want to use it. I. Hate. Ketchup. My one odd exception? Cold meatloaf sandwiches. To each his own, though, so if you enjoy it, have at it! ~ And gobs of any condiment ruins a well-made sandwich. All things in prportion, please, and nothing in excess...unless it's bacon. One can never have TOO much bacon - unless they don't like it to begin with.
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