On Sat, 27 Jun 2009 11:24:39 -0700 (PDT), Lynn from Fargo Ografmorffig
wrote:

> On Jun 25, 5:14*pm, Melba's Jammin' >
> wrote:
>>
>> The sandwiches were piled high with dry meat that had been dipped into
>> the beef juice/bouillon to make it wet. *It's possible that my memory is
>> failing me (see first sentence) but I was stunned that the meat was so
>> dry and generally flavorless, but for the salty juice. * We're in hard
>> economic times and maybe that has something to do with it -- people
>> aren't eating out as much as a year ago -- maybe that was yesterday's
>> roast. *I don't know. *I do know that I was disappointed. *YMMV.
>>
>> Thanks for the birthday greetings.
>> --
>> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- good news 4-6-2009
>> "Be kind, for everyone you meet is fighting a great battle."
>> -Philo of Alexandria
>
> Were the original sandwiches like Italian Beef from Chicago (they dip
> the entire sandwich) or like Beef on Weck from upstate NewYork (beef
> is medium rare, sliced thin and served on kummelwick [caraway] buns.
> horseradish on the side)?
> Lynn in Fargo

i want to have beef on weck (or whatever it's called) before i die. it
sounds delicious.

your pal,
blake