On Thursday, September 12, 2013 12:35:02 PM UTC-7, casa contenta wrote:
> On 9/12/2013 1:14 PM, The Cook wrote:
>
> > On Thu, 12 Sep 2013 10:45:23 -0600, casa contenta > wrote:
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> >
>
> >> On 9/12/2013 7:29 AM, Paul M. Cook wrote:
>
> >>> "Dave Smith" > wrote in message
>
> >>> ...
>
> >>>> On 2013-09-12 9:03 AM, Nancy Young wrote:
>
> >>>>
>
> >>>>> I've never tried a Subway. They opened one across the street from a
>
> >>>>> good old fashioned sub shop in my town. I don't know how they have
>
> >>>>> survived. Some people see a name and go with what they know, I guess.
>
> >>>>> There's plenty of business to go around.
>
> >>>>>
>
> >>>>
>
> >>>> For a while I worked out of an office that was a few doors down from a
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> >>>> deli where I could get a freshly made sandwich on a fresh roll with a soft
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> >>>> drink for $1.50 . We are going back a few years. Subway opened up around
>
> >>>> the corner and there was an Arby's on the same block. I much preferred the
>
> >>>> deli sandwiches for quality and the price. Judging from the number of
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> >>>> people who came in at noon for sandwiches, so did a lot of other people.
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> >>>
>
> >>> I ate at an Arby's once. I think it was around the time Bill Clinton just
>
> >>> got elected. I remember the bread was so fake yellow it surely was food
>
> >>> coloring. And the "roast beef" was more like roast beef flavored slices of
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> >>> paper saturated in salt. I was still drinking pints of water hours later as
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> >>> the salt content was so high it made my lips shrivel.
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> >>
>
> >> Arby's meat is a pre-formed and pressed loaf.
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> >>
>
> >> As such it is, well...loafy...
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> >>
>
> >> There is a franchise that used to have a real sliced beef sandwich,
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> >> Hardees, but I think they are all but gone now.
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> >
>
> > Hardee's is alive and I assume well in North Carolina. I haven't been
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> > to one in years.
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> >
>
> So they are, as a cheap knock-off of Carl's Jr. I see.
>
>
>
> No more roast beef sandwich on the menu, too bad.
>
>
>
> Do you have Roy Rogers in your area?
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>
>
> They may be the lone remaining real roast beef fast food sandwich I know
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> of, and they're mostly regional to the east coast.
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>
>
> http://royrogersrestaurants.com/food
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>
>
> Apparently they have a way to make cheap meat (eye round) taste good:
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>
>
> http://www.food.com/recipe/roy-roger...andwich-417037
>
>
>
> 3 1/4 ounces beef eye round (USDA Choice)
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> 2 ounces kaiser rolls (Maier's Italian)
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> 2 tablespoons beef broth (or canned Consomme)
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> 1 tablespoon barbecue sauce (Open Pit Regular)
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> 1 tablespoon horseradish sauce (Creamy)
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> Directions:
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>
>
> 1
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> Preheat oven to 225�F Insert an oven safe remote thermometer into the
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> center of the roast and program the thermometer to alert at 115�F Place
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> the roast on a rack over a foil lined baking pan. Slow roast in the oven
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> uncovered until the thermometer alerts. Turn the temperature of the oven
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> down to 175F and continue roasting. The idea is that this tough cut of
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> meat will become most tender if slow roasted with an internal temp under
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> 122F as long as possible.
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> 2
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> Change the alert temperature of the thermometer without opening the oven
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> to 130�F When the alert is reached remove the roast from the oven and
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> let rest inside an unsealed gallon sized ziploc baggie. This will
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> capture the juices while resting. The roast will be pink throughout.
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> This is how it should look at this point.
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> 3
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> When the roast is room temperature, seal the baggie and place in the
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> refrigerator over night. The cold temperature will help enable thin slicing.
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> 4
>
> Reserving the juices in the ziploc baggie, slice 3.2 oz of beef for each
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> sandwich to be made. (I purchased a Harbor Freight deli slicer for $65
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> on Ebay). Heat the beef broth or consomme in a saucepan until simmering
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> and add in the reserved juices. When the sauce is simmering place the
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> cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds.
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> This will finish cook the beef, add the flavor of Roy's sandwiches
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> without toughening the meat. Anything over a minute will toughen the
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> meat. A Roy's employee acknowledged this is how they finished the beef.
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> 5
>
> Place the meat directly from the broth on an untoasted bun bottom. Spoon
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> a tablespoon of broth onto the top bun. Add barbecue sauce and horsey sauce.

A person (Damsel?)who used to post here gave a recipe for Chicago Beef Sandwiches that is really good- I highly recommend it...