My lunch today!

http://goo.gl/QpsO



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

On 28/05/2010 1:15 AM, piedmont wrote:
> My lunch today!
>
> http://goo.gl/QpsO
>
What killed it?

Krypsis

Krypsis > wrote in news:4bfe8d12$0$6094$afc38c87
@news.optusnet.com.au:

> On 28/05/2010 1:15 AM, piedmont wrote:
>> My lunch today!
>>
>> http://goo.gl/QpsO
>>
> What killed it?
>
> Krypsis
>
>
>


LOL!!!!!




--
Peter Lucas
Brisbane
Australia


Simple Simon met a pie man going to the fair.
Said Simple Simon to the pie man
'What have u got there?'
Said the pie man unto Simon
Pies you dickhead.

piedmont > wrote in :

> My lunch today!
>
> http://goo.gl/QpsO
>
>
>



Hmmmm, looks like a grilled/toasted ham and cheese sandwich.



--
Peter Lucas
Brisbane
Australia


Simple Simon met a pie man going to the fair.
Said Simple Simon to the pie man
'What have u got there?'
Said the pie man unto Simon
Pies you dickhead.

On Thu, 27 May 2010 15:40:01 +0000, PL wrote:

> piedmont > wrote in :
>
>> My lunch today!
>>
>> http://goo.gl/QpsO
>>
>>
>>
>>
>
>
> Hmmmm, looks like a grilled/toasted ham and cheese sandwich.

The picture is captioned, you never heard of a Reuben?



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

On Thu, 27 May 2010 15:15:08 +0000 (UTC), piedmont >
wrote:

> My lunch today!
>
> http://goo.gl/QpsO

Which one was lunch?

--
Forget the health food. I need all the preservatives I can get.

On Thu, 27 May 2010 16:14:29 +0000 (UTC), piedmont >
wrote:

> On Thu, 27 May 2010 15:40:01 +0000, PL wrote:
>
> > piedmont > wrote in :
> >
> >> My lunch today!
> >>
> >> http://goo.gl/QpsO
> >>
> >>
> >>
> >>
> >
> >
> > Hmmmm, looks like a grilled/toasted ham and cheese sandwich.
>
> The picture is captioned, you never heard of a Reuben?

OK, I see the Reuben. I've never made one at home. What do you do
with the left over sauerkraut?

--
Forget the health food. I need all the preservatives I can get.

On 5/27/2010 10:15 AM, piedmont wrote:
> My lunch today!
>
> http://goo.gl/QpsO
>
>
>
Looks a bit over-toasted and way deficient on the amount of meat... but
I bet it tasted just fine.

The Reuben is one of my favorite sandwiches. On some Carnival ships,
they have a "deli" that is open from 11 AM to 11 PM and they make great
Reubens. Here is part of a trip report I wrote about a cruise I went on
a few weeks ago:

"One of
the first crew people I met was working in the Deli. His name was
Beneton and I never saw him without a smile. I introduced myself to him
and after that first order, he remembered what I liked and usually
greeted me with a smile and "Your usual?" and I began to realize that my
sandwiches were usually a lot bigger than the other sandwiches he was
making. Even when I was just walking past the Deli, if he saw me, he
would call out a Hello. We got to talking a few times during the week
when he was slow and he was as interested in my job as I was in his. At
the end of the week I sought him out and gave him a tip and made special
mention of him on the comment card. Carnival could use more employees
like him."

My "usual order was two Reubens... one with corned beef and one with
pastrami. In theory, I would eat half of each and Becca wold eat the
other halves. Nice in theory, anyway. <vbg>

George L

On Thu, 27 May 2010 10:19:33 -0700, sf wrote:
snip
> OK, I see the Reuben. I've never made one at home. What do you do with
> the left over sauerkraut?

What left over kraut? ; )
I'll eat it by itself or if I had a lot my wife likes new york hot and
kraut whereas i myself go for the chi-town mutant dog toppings which
could also include kraut if you are so inclined.





--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

On Thu, 27 May 2010 12:21:47 -0500, George Leppla wrote:

> On 5/27/2010 10:15 AM, piedmont wrote:
>> My lunch today!
>>
>> http://goo.gl/QpsO
>>
>>
>>
> Looks a bit over-toasted and way deficient on the amount of meat... but
> I bet it tasted just fine.

That's that darn electric stove top, it's my wife's and I'm in the
process of digging a 50 foot trench just so I can run a gas line to and
thru the kitchen wall so I can install my gas stove/oven!

>snip
> George L





--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

On Thu, 27 May 2010 16:14:29 +0000 (UTC), piedmont wrote:

> On Thu, 27 May 2010 15:40:01 +0000, PL wrote:
>
>> piedmont > wrote in :
>>
>>> My lunch today!
>>>
>>> http://goo.gl/QpsO
>>>
>>
>> Hmmmm, looks like a grilled/toasted ham and cheese sandwich.
>
> The picture is captioned, you never heard of a Reuben?

PL ain't too bright.

your pal,
blake

On Thu, 27 May 2010 12:21:47 -0500, George Leppla wrote:

> On 5/27/2010 10:15 AM, piedmont wrote:
>> My lunch today!
>>
>> http://goo.gl/QpsO
>>
>>
>>
> Looks a bit over-toasted and way deficient on the amount of meat... but
> I bet it tasted just fine.
>
> The Reuben is one of my favorite sandwiches. On some Carnival ships,
> they have a "deli" that is open from 11 AM to 11 PM and they make great
> Reubens. Here is part of a trip report I wrote about a cruise I went on
> a few weeks ago:
>
> "One of
> the first crew people I met was working in the Deli. His name was
> Beneton and I never saw him without a smile. I introduced myself to him
> and after that first order, he remembered what I liked and usually
> greeted me with a smile and "Your usual?" and I began to realize that my
> sandwiches were usually a lot bigger than the other sandwiches he was
> making. Even when I was just walking past the Deli, if he saw me, he
> would call out a Hello. We got to talking a few times during the week
> when he was slow and he was as interested in my job as I was in his. At
> the end of the week I sought him out and gave him a tip and made special
> mention of him on the comment card. Carnival could use more employees
> like him."
>
> My "usual order was two Reubens... one with corned beef and one with
> pastrami. In theory, I would eat half of each and Becca wold eat the
> other halves. Nice in theory, anyway. <vbg>
>
> George L

a good reuben is a work of art, and distressingly hard to find. (cruddy
reubens are pretty easy.)

your pal,
blake

On Thu, 27 May 2010 18:55:35 +0100, Janet Baraclough wrote:
snip
>> The picture is captioned, you never heard of a Reuben?
>
> No, what is it? .
>
> Janet

Rye bread with pastrami, swiss cheese, sour kraut, russian dressing,
grilled.

--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

On 28/05/2010 1:40 AM, PL wrote:
> > wrote in :
>
>> My lunch today!
>>
>> http://goo.gl/QpsO
>>
>>
>>
>
>
>
> Hmmmm, looks like a grilled/toasted ham and cheese sandwich.
>
>
>
That was probably its origin.

It looks a tad past it now

Krypsis

On May 27, 12:52Â*pm, piedmont > wrote:
> On Thu, 27 May 2010 18:55:35 +0100, Janet Baraclough wrote:
>
> snip
>
> >> The picture is captioned, you never heard of a Reuben?
>
> > Â* No, what is it? .
>
> > Â* Â*Janet
>
> Rye bread with pastrami, swiss cheese, sour kraut, russian dressing,
> grilled.
>
> --
> regards, piedmont ~ the practical bbq'r!
>
> http://sites.google.com/site/thepracticalbbqr/

I thought a Reuben had corned beef? Have I been making them wrong all
this time??

In article >, piedmont >
wrote:

> My lunch today!
>
> http://goo.gl/QpsO

That was interesting... <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
สOnly Irish สcoffee provides in a single glass all four สessential food groups: alcohol, caffeine, sugar สand fat. --Alex Levine

piedmont > wrote in :

> On Thu, 27 May 2010 15:40:01 +0000, PL wrote:
>
>> piedmont > wrote in :
>>
>>> My lunch today!
>>>
>>> http://goo.gl/QpsO
>>>
>>>
>>>
>>>
>>
>>
>> Hmmmm, looks like a grilled/toasted ham and cheese sandwich.
>
> The picture is captioned, you never heard of a Reuben?
>
>
>


Not the sandwich. I know of a Peter Ruben, a Flemish Baroque painter
(around the 1600's..... his works coined the term "Rubenesque") and
there's also a Rueben(?) Wiki.... a Kiwi rugby league player.

But GIMF..... and I found the sandwich.

http://en.wikipedia.org/wiki/Reuben_sandwich

It sounded alright till the Thousand Island Dressing.....


What's Russian dressing???

Oops....... no matter......

http://en.wikipedia.org/wiki/Russian_dressing


I'd try one of them *without* the dressing.


--
Peter Lucas
Brisbane
Australia


Simple Simon met a pie man going to the fair.
Said Simple Simon to the pie man
'What have u got there?'
Said the pie man unto Simon
Pies you dickhead.

On 5/27/2010 9:34 PM, PL wrote:
> > wrote in :
>
>> On Thu, 27 May 2010 15:40:01 +0000, PL wrote:
>>
>>> > wrote in :
>>>
>>>> My lunch today!
>>>>
>>>> http://goo.gl/QpsO
>>>>
>>>>
>>>>
>>>>
>>>
>>>
>>> Hmmmm, looks like a grilled/toasted ham and cheese sandwich.
>>
>> The picture is captioned, you never heard of a Reuben?
>>
>>
>>
>
>
> Not the sandwich. I know of a Peter Ruben, a Flemish Baroque painter
> (around the 1600's..... his works coined the term "Rubenesque") and
> there's also a Rueben(?) Wiki.... a Kiwi rugby league player.
>
> But GIMF..... and I found the sandwich.
>
> http://en.wikipedia.org/wiki/Reuben_sandwich
>
> It sounded alright till the Thousand Island Dressing.....
>
>
> What's Russian dressing???
>
> Oops....... no matter......
>
> http://en.wikipedia.org/wiki/Russian_dressing
>
>
> I'd try one of them *without* the dressing.
>
>

PL - One of my favorite sandwiches are Reubens. I don't care for
Thousand Island, so I always use Russian dressing. Unfortunately, that
can make the sandwich too damp since you are already using sauerkraut.

So I use Russian dressing, but I give the sauerkraut after draining, a
quick heating in a small skillet, than add the Russian dressing to the
kraut and heat until damp, but not leaky, if that makes sense.

Works for me. I get the flavors, without getting the soggies. BTW, I
never use deli corned beef when making them myself, I cook my own corned
beef, and slice it no thinner than 1/3 inches, and sometimes up to 1/2
inch thick. The toasted rye can handle the tougher bite :-)

Bob

On Thu, 27 May 2010 13:27:59 -0700, merryb wrote:

> On May 27, 12:52Â*pm, piedmont > wrote:
>> On Thu, 27 May 2010 18:55:35 +0100, Janet Baraclough wrote:
>>
>> snip
>>
>> >> The picture is captioned, you never heard of a Reuben?
>>
>> > Â* No, what is it? .
>>
>> > Â* Â*Janet
>>
>> Rye bread with pastrami, swiss cheese, sour kraut, russian dressing,
>> grilled.
>>
>> --
>> regards, piedmont ~ the practical bbq'r!
>>
>> http://sites.google.com/site/thepracticalbbqr/
>
> I thought a Reuben had corned beef? Have I been making them wrong all
> this time??

What is pastrami? Simply corned beef slightly smoked, anyway I prefer
pastrami so that is how the rest of the world must make them!



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

On Thu, 27 May 2010 19:52:24 +0000 (UTC), piedmont >
wrote:

>On Thu, 27 May 2010 18:55:35 +0100, Janet Baraclough wrote:
>snip
>>> The picture is captioned, you never heard of a Reuben?
>>
>> No, what is it? .
>>
>> Janet
>
>Rye bread with pastrami, swiss cheese, sour kraut, russian dressing,
>grilled.

Corned beef is traditional and thousand island is used more in these
parts. There was a place here in the 70's that served them open faced
and baked/broiled. They were served with big ass fries and cost as
much as a steak dinner. My buddies and I would get all stoned and go
chow on them. They were pretty lax so we could always get pitchers of
beer as minors. I'm a pretty big guy but I don't think I ever
finished one. I wanna say they were like $8.95 which was a lot back
then for a teenager. I still make them like that at home once in
awhile but I don't think I've ever seen them in a restaurant like
that.

Thanks for the memory.

Lou