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Old 10-14-2018, 05:06 PM   #21
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Quote:
Originally Posted by Cooking Goddess View Post
...
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.
I'm not fond of ketchup. I use tomato paste when I make Thousand Island dressing. I also use relish that isn't sweet. If I can't find any, I finely chop some dill pickle. The dressing is not nearly as sweet that way. I will sub tomato paste for the ketchup in Russian dressing, if I ever make any.
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Old 10-14-2018, 05:07 PM   #22
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Originally Posted by caseydog View Post
Down here in Texas, that would be "Murkin."

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Just be sure not to spell it "merkin".
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Old 10-14-2018, 08:12 PM   #23
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I've been making blackened Mahi Mahi or Grouper Reubens recently. We got hooked on them in Florida this past summer, and since you're replacing fatty ted meat with fish, it's a go with my wife.

I know it sounds weird; fish, sauerkraut, and cheese, but it's really good.
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Old 10-15-2018, 06:29 PM   #24
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I've been making blackened Mahi Mahi or Grouper Reubens recently. We got hooked on them in Florida this past summer, and since you're replacing fatty ted meat with fish, it's a go with my wife.

I know it sounds weird; fish, sauerkraut, and cheese, but it's really good.

That really does sound weird Bucky. Sometimes weird can be wonderful though. I wonder how it would be with a chicken cutlet?
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Old 10-15-2018, 06:51 PM   #25
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Ok I just had a corned beef and pickle sammich. Not a proper Reuben. But it satisfied my hunger for corned beef. Great sammich.

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Old 10-16-2018, 05:13 AM   #26
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We have a local chain of sub shops that does their Reubens on Cuban bread and presses it. Not bad.
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Old 10-16-2018, 07:14 PM   #27
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Here's a pic of my leftover sammich.

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http://www.discusscooking.com/forums...1&d=1539735188
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Old 10-17-2018, 10:19 PM   #28
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Awww Rascal, that's a sad excuse for a Ruben. White sandwich bread ungrilled at the very least? Bless yer heart.
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Old 10-18-2018, 06:59 PM   #29
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Awww Rascal, that's a sad excuse for a Ruben. White sandwich bread ungrilled at the very least? Bless yer heart.
Lols, I know, it was a substitute, I'd normally do sourdough bread and heated. No sauerkraut available. It was really nice.you guys are so lucky having good deli stuff available.



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Old 10-18-2018, 09:21 PM   #30
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That really does sound weird Bucky. Sometimes weird can be wonderful though. I wonder how it would be with a chicken cutlet?
The official motto of Austin, Texas (really).

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Old 10-23-2018, 11:38 AM   #31
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My favorite way to make a rueban is on grilled marble rye bread, natural Swiss cheese, a thin layer of sour cream, warm, thinly sliced corned beef & saurkraut mixed with homemade 1000 island dressing.
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