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Posted to rec.food.cooking
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Steak sandwiches
On 12/1/2013 9:55 AM, sf wrote:
> On Sun, 01 Dec 2013 11:34:02 -0500, Ed Pawlowski > wrote:
>
>> On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "Ed Pawlowski" > wrote in message
>>> ...
>>>> On Sun, 01 Dec 2013 06:32:38 -0800, sf > wrote:
>>>>
>>>>> On Sun, 01 Dec 2013 00:12:16 -0500, wrote:
>>>>>
>>>>>> If I want to make steak sandwiches, like cheese steaks, but don't want
>>>>>> to use
>>>>>> one of those pre-formed meats like Steakums, what kind of meat should I
>>>>>> buy?
>>>>>> Thanks.
>>>>>
>>>>> Thinly sliced (rare) deli meat works for me.
>>>>
>>>> Be sure to get a real cheesesteak if you ever visit Philly and you'll
>>>> never be happy with processed meat in one again.
>>>
>>> What exactly is it and how does it differ?
>>
>> The rare roast beef that sf is using is precooked and often laden with
>> a cure, salt etc. Some are better than others but they are made to be
>> eaten cold on a sandwich.
>>
>> Here is the ingredient list from one of the Oscar Meyer roast beef
>>
>> Ingredients: BEEF, WATER, CULTURED CORN SUGAR, CONTAINS LESS THAN 2%
>> OF SALT, VINEGAR, SODIUM PHOSPHATES, DRIED GARLIC, SODIUM ASCORBATE,
>> SODIUM NITRITE, CARAMEL COLOR.
>>
>> Eckrich brand has soy added too to some version, caramel color in
>> others.
>>
>> Columbus brand
>> Ingredients: Coated with Salt, Brown Sugar, Dextrose, Potassium
>> Lactate, Natural Flavorings, Water, Garlic, Potassium Acetate, Caramel
>> Color Added .
>>
>>
>>
>> Thin shaved ribeye is pure raw meat that will be cooked on a griddle
>> or flat top.
>
> I was talking about deli meat from the deli counter.
>
Mostly the same stuff.
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