On 9/12/2013 1:41 PM, merryb wrote:
> 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:
>>
>>>
>>
>>>> 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
>>
>>>>>> deli where I could get a freshly made sandwich on a fresh roll with a soft
>>
>>>>>> 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
>>
>>>>>> people who came in at noon for sandwiches, so did a lot of other people.
>>
>>>>>
>>
>>>>> 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.
>>
>>>>
>>
>>>> Arby's meat is a pre-formed and pressed loaf.
>>
>>>>
>>
>>>> As such it is, well...loafy...
>>
>>>>
>>
>>>> There is a franchise that used to have a real sliced beef sandwich,
>>
>>>> Hardees, but I think they are all but gone now.
>>
>>>
>>
>>> Hardee's is alive and I assume well in North Carolina. I haven't been
>>
>>> to one in years.
>>
>>>
>>
>> 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?
>>
>>
>>
>> They may be the lone remaining real roast beef fast food sandwich I know
>>
>> of, and they're mostly regional to the east coast.
>>
>>
>>
>> http://royrogersrestaurants.com/food
>>
>>
>>
>> Apparently they have a way to make cheap meat (eye round) taste good:
>>
>>
>>
>> http://www.food.com/recipe/roy-roger...andwich-417037
>>
>>
>>
>> 3 1/4 ounces beef eye round (USDA Choice)
>>
>> 2 ounces kaiser rolls (Maier's Italian)
>>
>> 2 tablespoons beef broth (or canned Consomme)
>>
>> 1 tablespoon barbecue sauce (Open Pit Regular)
>>
>> 1 tablespoon horseradish sauce (Creamy)
>>
>> Directions:
>>
>>
>>
>> 1
>>
>> Preheat oven to 225�F Insert an oven safe remote thermometer into the
>>
>> center of the roast and program the thermometer to alert at 115�F Place
>>
>> the roast on a rack over a foil lined baking pan. Slow roast in the oven
>>
>> uncovered until the thermometer alerts. Turn the temperature of the oven
>>
>> 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
>>
>> 122F as long as possible.
>>
>> 2
>>
>> Change the alert temperature of the thermometer without opening the oven
>>
>> 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.
>>
>> This is how it should look at this point.
>>
>> 3
>>
>> 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.
>>
>> 4
>>
>> Reserving the juices in the ziploc baggie, slice 3.2 oz of beef for each
>>
>> sandwich to be made. (I purchased a Harbor Freight deli slicer for $65
>>
>> on Ebay). Heat the beef broth or consomme in a saucepan until simmering
>>
>> and add in the reserved juices. When the sauce is simmering place the
>>
>> cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds.
>>
>> This will finish cook the beef, add the flavor of Roy's sandwiches
>>
>> without toughening the meat. Anything over a minute will toughen the
>>
>> meat. A Roy's employee acknowledged this is how they finished the beef.
>>
>> 5
>>
>> Place the meat directly from the broth on an untoasted bun bottom. Spoon
>>
>> 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...
>

I'll see if I can google that. The key I think is in the jardinier(sp?)
and of course the slow roasting in juices.

It's a we sandwich, which is a mess to eat, but if I can dip as I go,
that's good.