<www.mayslacksbar.com>

I haven't been to Mayslack's in 45 years. *I remember Stan Mayslack and
the line of lunchers that went outside the door--folks waiting for that
famous roast beast sandwich, * A program on TCPT (local public tv
station) last night was about sandwiches and a couple places that
specialized in roast beast sandwiches (rare and juicy-looking) reminded
me of Mayslack's famous offering. *

Today is my birthday. I can't find my "It's my Birthday, Where's my
Present?" button. We went today at 12:35 p.m. and the place was
practically empty. *Waitress was perky and friendly and efficient. *Two
Original Sandwiches, please, and a beer and a Coke. *Sure, we'll have
the horseradish on the side, please.

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, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Melba's Jammin' wrote:
> <www.mayslacksbar.com>

> 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.

Darn. Nothing like a good roast beef sandwich. A bad one really is
a disappointment. And on your birthday, too.

Happy BirthMonth anyway! You still have a few days for good things to
happen.

nancy

In article >,
"Nancy Young" > wrote:
> Darn. Nothing like a good roast beef sandwich. A bad one really is
> a disappointment. And on your birthday, too.
>
> Happy BirthMonth anyway! You still have a few days for good things to
> happen.
>
> nancy

Oh, gosh, LOTS of good things happened. Lunch was a disappointment,
that's all. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

"Melba's Jammin' writes:
>
> <www.mayslacksbar.com>
>
> I haven't been to Mayslack's in 45 years. I remember Stan Mayslack and
> the line of lunchers that went outside the door--folks waiting for that
> famous roast beast sandwich, A program on TCPT (local public tv
> station) last night was about sandwiches and a couple places that
> specialized in roast beast sandwiches (rare and juicy-looking) reminded
> me of Mayslack's famous offering.
>
> Today is my birthday. I can't find my "It's my Birthday, Where's my
> Present?" button. We went today at 12:35 p.m. and the place was
> practically empty. Waitress was perky and friendly and efficient. Two
> Original Sandwiches, please, and a beer and a Coke. Sure, we'll have
> the horseradish on the side, please.
>
> 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.
>
>
Happy Birthday Barb, Boobie!

In 45 years that restaurant probably changed owners a few times. From
reading their menu it appears that they are not serving fresh cooked roast
beef, they are serving french dip and Italian style roast (a kind of
marinated beef, a cut containing very little fat). Served with au jus it's
wet down enough with brine so at least it can be swallowed. What they are
serving is only a small baby step beyond Arby's.

Did I make a typo? hehheh

I grew up with the best roast beast joint on the planet that served similar
to what you ate but this was oh so good... can't vouch now as I haven't been
for some 25 years... used to eat at the original (as a kid I could walk
there), now I just learned that there are a few locations.

People love it:
http://www.yelp.com/biz/brennan-and-carr-brooklyn-2

Menu he
http://brennanandcarr.kpsearch.com/df/default.asp

Brooklyn was once the king of food... I don't think food anywhere is nearly
so good as it once was.

brooklyn1 wrote:
>
> Brooklyn was once the king of food... I don't think food anywhere is nearly
> so good as it once was.

The Romans thought the same thing, and the Greeks
before them.

"The garum today is nowhere near as nice as it was
when I was a kid."

In article >,
"brooklyn1" > wrote:

> "Melba's Jammin' writes:
> >
> > <www.mayslacksbar.com>
> >
> > I haven't been to Mayslack's in 45 years. I remember Stan Mayslack and
> > the line of lunchers that went outside the door--folks waiting for that
> > famous roast beast sandwich, A program on TCPT (local public tv
> > station) last night was about sandwiches and a couple places that
> > specialized in roast beast sandwiches (rare and juicy-looking) reminded
> > me of Mayslack's famous offering.
> >
> > Today is my birthday. I can't find my "It's my Birthday, Where's my
> > Present?" button. We went today at 12:35 p.m. and the place was
> > practically empty. Waitress was perky and friendly and efficient. Two
> > Original Sandwiches, please, and a beer and a Coke. Sure, we'll have
> > the horseradish on the side, please.
> >
> > 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.
> >
> >
> Happy Birthday Barb, Boobie!

Gee, t'anks. I t'ink.
>
> In 45 years that restaurant probably changed owners a few times.

Twice.
>From reading their menu it appears that they are not serving fresh
>>cooked roast beef, they are serving french dip and Italian style roast

Dunno. When Stan was alive, he stood there and sliced the meat while
you held your paper plate with the open bun on it it. It was incredibly
delicious.

>
> Did I make a typo? hehheh

Yeah, you dork! It's spelled bodacious.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

>Melba's Jammin' wrote:
>> <www.mayslacksbar.com>
>
>> 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.

I was one of many new residents to the TwinCities in the 60's.
You'd swear the population doubled to support
the burgeoning "techie" industries.

Mayslacks was a monthly lunch-tradition.
Standing in a line that often stretched down the block.
The sound of polka music from the juke-box,
The smell of beer and garlic at the doorway.

Mayslack could've been the original SoupNazi.
You stood in an orderly line, beer in one hand,
paper plate in the other..... Handed over the money,
( which went into a cigar box ) And Mayslack would
serve this marvelous sandwich doused in garlicky au-jus.

Often, "lunch" turned into an all-afternoon session.
If you did go back to work, you and your clothes
reeked of garlic. There was no hiding a visit to Mayslacks.

For a while, I'd heard they closed ... ???
If I ever get back to the Twins, Mayslacks'll be on my must-do list.

On Jun 25, 5:14*pm, Melba's Jammin' >
wrote:
> <www.mayslacksbar.com>
>
> I haven't been to Mayslack's in 45 years. *I remember Stan Mayslack and
> the line of lunchers that went outside the door--folks waiting for that
> famous roast beast sandwich, * A program on TCPT (local public tv
> station) *last night was about sandwiches and a couple places that
> specialized in roast beast sandwiches (rare and juicy-looking) reminded
> me of Mayslack's famous offering. *
>
> Today is my birthday. I can't find my "It's my Birthday, Where's my
> Present?" button. * *We went today at 12:35 p.m. and the place was
> practically *empty. *Waitress was perky and friendly and efficient. *Two
> Original Sandwiches, please, and a beer and a Coke. *Sure, we'll have
> the horseradish on the side, please.
>
> 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

Lynn from Fargo Ografmorffig wrote:
<snip>
> 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)?

Kuemmelweckerl (u umlaut) means caraway bun.

Cheers,

Michael Kuettner

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

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> 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

More like the latter, although I don't know if it was a caraway rye bun.
In fact, that was the segment on the PBS show I saw on Wednesday night
that reminded me of Mayslack's monster sandwich.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Sun, 28 Jun 2009 14:41:23 -0500, Melba's Jammin' wrote:

> In article
> >,
> Lynn from Fargo Ografmorffig > wrote:
>
>> 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
>
> More like the latter, although I don't know if it was a caraway rye bun.
> In fact, that was the segment on the PBS show I saw on Wednesday night
> that reminded me of Mayslack's monster sandwich.

'a sandwich you will like'? nice little film.

your pal,
blake