On Thursday, September 12, 2013 12:55:16 PM UTC-7, casa contenta wrote:
> On 9/12/2013 1:41 PM, merryb wrote:
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> > On Thursday, September 12, 2013 12:35:02 PM UTC-7, casa contenta wrote:
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> >> On 9/12/2013 1:14 PM, The Cook wrote:
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> >>
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> >>> On Thu, 12 Sep 2013 10:45:23 -0600, casa contenta > wrote:
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> >>>
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> >>>> On 9/12/2013 7:29 AM, Paul M. Cook wrote:
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> >>>>> "Dave Smith" > wrote in message
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> >>>>> ...
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> >>>>>> On 2013-09-12 9:03 AM, Nancy Young wrote:
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> >>>>>>
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> >>>>>>> I've never tried a Subway. They opened one across the street from a
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> >>>>>>> good old fashioned sub shop in my town. I don't know how they have
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> >>>>>>> survived. Some people see a name and go with what they know, I guess.
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> >>>>>>> There's plenty of business to go around.
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> >>>>>>>
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> >>>>>>
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> >>>>>> 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
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> >>>>>> the corner and there was an Arby's on the same block. I much preferred the
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> >>>>>> 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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> >>>>>
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> >>>>> I ate at an Arby's once. I think it was around the time Bill Clinton just
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> >>>>> got elected. I remember the bread was so fake yellow it surely was food
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> >>>>> 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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> >>>>
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> >>>> Arby's meat is a pre-formed and pressed loaf.
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> >>>>
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> >>>> As such it is, well...loafy...
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> >>>>
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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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> >>>
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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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> >>>
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> >> So they are, as a cheap knock-off of Carl's Jr. I see.
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> >> No more roast beef sandwich on the menu, too bad.
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> >> 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
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> >> 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
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> >> 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
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> >> 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.
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> >
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> > A person (Damsel?)who used to post here gave a recipe for Chicago Beef Sandwiches that is really good- I highly recommend it...
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> I'll see if I can google that. The key I think is in the jardinier(sp?)
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> and of course the slow roasting in juices.
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> It's a we sandwich, which is a mess to eat, but if I can dip as I go,
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> that's good.

Yes, the peppers are absolutely necessary IMO!