If you make this, what kind of bread to you use? I ask because I ran across
a recipe for it and want to make it but their recipe calls for Pumpernickel.
This sounded off, so I looked up Alton Brown's recipe that I saw many years
ago. He uses white bread but says the recipe is not authentic.

I did find the authentic one from where it originates, and it says to use
Texas Toast. There are many recipes online, most of which seem to use some
form of white bread.

I see many variations of sauces. Mornay, *******ised Mornay. even some
strange mix of chicken broth, milk and cheese. And the cheese? That varies
too, as does the method of preparation. Some say to broil the tomato first.

I don't really care if mine is authentic, but I want it to taste good. Would
the Pumpernickel be good? I'm not even sure that I ever had it before so I
can't dredge up a memory of the taste. Not even sure I can get it here, but
never looked.

So... What bread do you use? Thanks!

On Fri, 18 Sep 2020 22:18:45 -0700, "Julie Bove"
> wrote:

>If you make this, what kind of bread to you use? I ask because I ran across
>a recipe for it and want to make it but their recipe calls for Pumpernickel.
>This sounded off, so I looked up Alton Brown's recipe that I saw many years
>ago. He uses white bread but says the recipe is not authentic.
>
>I did find the authentic one from where it originates, and it says to use
>Texas Toast. There are many recipes online, most of which seem to use some
>form of white bread.
>
>I see many variations of sauces. Mornay, *******ised Mornay. even some
>strange mix of chicken broth, milk and cheese. And the cheese? That varies
>too, as does the method of preparation. Some say to broil the tomato first.
>
>I don't really care if mine is authentic, but I want it to taste good. Would
>the Pumpernickel be good? I'm not even sure that I ever had it before so I
>can't dredge up a memory of the taste. Not even sure I can get it here, but
>never looked.
>
>So... What bread do you use? Thanks!

I wouldn't think that pumpernickle would be to your taste. It is a
heavier grained dense crumb, that uses some rye flour. It is often
hard to find also because most people prefer a rye bread not a
pumpernickle which is different from rye.
Janet US

On Fri, 18 Sep 2020 22:18:45 -0700, Julie Bove wrote:

> So... What bread do you use? Thanks!

If any of us suggest a bread you'll just say you can't/won't eat it.

BTDT.

I have at least 30 pictures of Hot Browns and Turkey Devonshires.
You'll never cook a single one.

-sw

"U.S. Janet B." > wrote in message
...
> On Fri, 18 Sep 2020 22:18:45 -0700, "Julie Bove"
> > wrote:
>
>>If you make this, what kind of bread to you use? I ask because I ran
>>across
>>a recipe for it and want to make it but their recipe calls for
>>Pumpernickel.
>>This sounded off, so I looked up Alton Brown's recipe that I saw many
>>years
>>ago. He uses white bread but says the recipe is not authentic.
>>
>>I did find the authentic one from where it originates, and it says to use
>>Texas Toast. There are many recipes online, most of which seem to use some
>>form of white bread.
>>
>>I see many variations of sauces. Mornay, *******ised Mornay. even some
>>strange mix of chicken broth, milk and cheese. And the cheese? That varies
>>too, as does the method of preparation. Some say to broil the tomato
>>first.
>>
>>I don't really care if mine is authentic, but I want it to taste good.
>>Would
>>the Pumpernickel be good? I'm not even sure that I ever had it before so I
>>can't dredge up a memory of the taste. Not even sure I can get it here,
>>but
>>never looked.
>>
>>So... What bread do you use? Thanks!
>
> I wouldn't think that pumpernickle would be to your taste. It is a
> heavier grained dense crumb, that uses some rye flour. It is often
> hard to find also because most people prefer a rye bread not a
> pumpernickle which is different from rye.
> Janet US

I'd probably like it for toast or a grilled cheese. Just doesn't seem to go
with a Hot Brown. But then... I've never had a Hot Brown.

"Sqwertz" > wrote in message
...
> On Fri, 18 Sep 2020 22:18:45 -0700, Julie Bove wrote:
>
>> So... What bread do you use? Thanks!
>
> If any of us suggest a bread you'll just say you can't/won't eat it.
>
> BTDT.
>
> I have at least 30 pictures of Hot Browns and Turkey Devonshires.
> You'll never cook a single one.
>
> -sw

Hmmm... Never heard of the Devonshire before. Two recipes say to use white
bread. Guess I'll go with the white then.

On 2020-09-19 1:18 a.m., Julie Bove wrote:
> If you make this, what kind of bread to you use? I ask because I ran
> across a recipe for it and want to make it but their recipe calls for
> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe that
> I saw many years ago. He uses white bread but says the recipe is not
> authentic.
>
> I did find the authentic one from where it originates, and it says to
> use Texas Toast. There are many recipes online, most of which seem to
> use some form of white bread.
>
> I see many variations of sauces. Mornay, *******ised Mornay. even some
> strange mix of chicken broth, milk and cheese. And the cheese? That
> varies too, as does the method of preparation. Some say to broil the
> tomato first.
>
> I don't really care if mine is authentic, but I want it to taste good.
> Would the Pumpernickel be good? I'm not even sure that I ever had it
> before so I can't dredge up a memory of the taste. Not even sure I can
> get it here, but never looked.
>
> So... What bread do you use? Thanks!

It is dark, dense and a little sweet. You won't like it.

Julie Bove wrote:

> If you make this, what kind of bread to you use? I ask because I ran across
> a recipe for it and want to make it but their recipe calls for Pumpernickel.
> This sounded off, so I looked up Alton Brown's recipe that I saw many years
> ago. He uses white bread but says the recipe is not authentic.
....
> So... What bread do you use? Thanks!

never heard of it before. sounds ok to me. probably
with a white bread or multigrain would be ok too.

pumpernickle i only like with grilled ham and cheese
and the common yellow mustard or with ruebens. pumpernickle
bread is rye bread with other things added to make it even
darker with a lot more strong flavor.

when i've made homemade pumpernickle bread i've put
saurkraut in it, cocoa and coffee along with the rye flour.
always enjoyed how it turned out.


songbird

On Saturday, September 19, 2020 at 12:41:12 AM UTC-5, U.S. Janet B. wrote:
>
> I wouldn't think that pumpernickle would be to your taste. It is a
> heavier grained dense crumb, that uses some rye flour. It is often
> hard to find also because most people prefer a rye bread not a
> pumpernickle which is different from rye.
> Janet US
>
I don't think she would like it either but I love pumpernickle bread! Even
though rye is great, when I eat a cornbeef sandwich I'd druther have
pumpernickle. Mmmm-mmmm

On Saturday, September 19, 2020 at 8:56:40 AM UTC-5, songbird wrote:
>
> never heard of it before. sounds ok to me.
>
> songbird
>
It's a sandwich from the Brown Hotel in Louisville, KY.

"Dave Smith" > wrote in message
...
> On 2020-09-19 1:18 a.m., Julie Bove wrote:
>> If you make this, what kind of bread to you use? I ask because I ran
>> across a recipe for it and want to make it but their recipe calls for
>> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe that
>> I saw many years ago. He uses white bread but says the recipe is not
>> authentic.
>>
>> I did find the authentic one from where it originates, and it says to use
>> Texas Toast. There are many recipes online, most of which seem to use
>> some form of white bread.
>>
>> I see many variations of sauces. Mornay, *******ised Mornay. even some
>> strange mix of chicken broth, milk and cheese. And the cheese? That
>> varies too, as does the method of preparation. Some say to broil the
>> tomato first.
>>
>> I don't really care if mine is authentic, but I want it to taste good.
>> Would the Pumpernickel be good? I'm not even sure that I ever had it
>> before so I can't dredge up a memory of the taste. Not even sure I can
>> get it here, but never looked.
>>
>> So... What bread do you use? Thanks!
>
> It is dark, dense and a little sweet. You won't like it.

I'm sure I would like it for toast. But... Winco didn't have any.

"songbird" > wrote in message
...
> Julie Bove wrote:
>
>> If you make this, what kind of bread to you use? I ask because I ran
>> across
>> a recipe for it and want to make it but their recipe calls for
>> Pumpernickel.
>> This sounded off, so I looked up Alton Brown's recipe that I saw many
>> years
>> ago. He uses white bread but says the recipe is not authentic.
> ...
>> So... What bread do you use? Thanks!
>
> never heard of it before. sounds ok to me. probably
> with a white bread or multigrain would be ok too.
>
> pumpernickle i only like with grilled ham and cheese
> and the common yellow mustard or with ruebens. pumpernickle
> bread is rye bread with other things added to make it even
> darker with a lot more strong flavor.
>
> when i've made homemade pumpernickle bread i've put
> saurkraut in it, cocoa and coffee along with the rye flour.
> always enjoyed how it turned out.

Thanks.

On 2020-09-19 8:35 p.m., Julie Bove wrote:
>
> "Dave Smith" > wrote in message
> ...
>> On 2020-09-19 1:18 a.m., Julie Bove wrote:
>>> If you make this, what kind of bread to you use? I ask because I ran
>>> across a recipe for it and want to make it but their recipe calls for
>>> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe
>>> that I saw many years ago. He uses white bread but says the recipe is
>>> not authentic.
>>>
>>> I did find the authentic one from where it originates, and it says to
>>> use Texas Toast. There are many recipes online, most of which seem to
>>> use some form of white bread.
>>>
>>> I see many variations of sauces. Mornay, *******ised Mornay. even
>>> some strange mix of chicken broth, milk and cheese. And the cheese?
>>> That varies too, as does the method of preparation. Some say to broil
>>> the tomato first.
>>>
>>> I don't really care if mine is authentic, but I want it to taste
>>> good. Would the Pumpernickel be good? I'm not even sure that I ever
>>> had it before so I can't dredge up a memory of the taste. Not even
>>> sure I can get it here, but never looked.
>>>
>>> So... What bread do you use? Thanks!
>>
>> It is dark, dense and a little sweet. You won't like it.
>
> I'm sure I would like it for toast. But... Winco didn't have any.

It probably isn't available anywhere in the Bothell area.

On Sat, 19 Sep 2020 17:35:06 -0700, "Julie Bove"
> wrote:

>
>"Dave Smith" > wrote in message
...
>> On 2020-09-19 1:18 a.m., Julie Bove wrote:
>>> If you make this, what kind of bread to you use? I ask because I ran
>>> across a recipe for it and want to make it but their recipe calls for
>>> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe that
>>> I saw many years ago. He uses white bread but says the recipe is not
>>> authentic.
>>>
>>> I did find the authentic one from where it originates, and it says to use
>>> Texas Toast. There are many recipes online, most of which seem to use
>>> some form of white bread.
>>>
>>> I see many variations of sauces. Mornay, *******ised Mornay. even some
>>> strange mix of chicken broth, milk and cheese. And the cheese? That
>>> varies too, as does the method of preparation. Some say to broil the
>>> tomato first.
>>>
>>> I don't really care if mine is authentic, but I want it to taste good.
>>> Would the Pumpernickel be good? I'm not even sure that I ever had it
>>> before so I can't dredge up a memory of the taste. Not even sure I can
>>> get it here, but never looked.
>>>
>>> So... What bread do you use? Thanks!
>>
>> It is dark, dense and a little sweet. You won't like it.
>
>I'm sure I would like it for toast. But... Winco didn't have any.

Isn't a Hot Brown the sandwich of the Kentucky Derby?
Janet US

On 9/19/2020 1:18 AM, Julie Bove wrote:
> If you make this, what kind of bread to you use? I ask because I ran
> across a recipe for it and want to make it but their recipe calls for
> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe that
> I saw many years ago. He uses white bread but says the recipe is not
> authentic.
>
> I did find the authentic one from where it originates, and it says to
> use Texas Toast. There are many recipes online, most of which seem to
> use some form of white bread.
>
> I see many variations of sauces. Mornay, *******ised Mornay. even some
> strange mix of chicken broth, milk and cheese. And the cheese? That
> varies too, as does the method of preparation. Some say to broil the
> tomato first.
>
> I don't really care if mine is authentic, but I want it to taste good.
> Would the Pumpernickel be good? I'm not even sure that I ever had it
> before so I can't dredge up a memory of the taste. Not even sure I can
> get it here, but never looked.
>
> So... What bread do you use? Thanks!

I don't. I did bring up the "Hot Brown" a few years ago as an open faced
cheese sandwich that originated in Kentucky. Back around Prohibition.
Please don't pretend you just invented it. It's like Welsh Rarebit with
some cayenne pepper and other spices and different types of cheese on
nicely toasted bread. No need for sauces, broth, no idea what you're
talking about with all this extra prep stuff.

Jill

On 9/19/2020 12:59 PM, wrote:
> On Saturday, September 19, 2020 at 8:56:40 AM UTC-5, songbird wrote:
>>
>> never heard of it before. sounds ok to me.
>>
>> songbird
>>
> It's a sandwich from the Brown Hotel in Louisville, KY.
>
Yes, and a very old almost Derby-like recipe at that. I've heard of it
but never actually made or tasted a "Hot Brown". I doubt Julie has, either.

Jill

"Dave Smith" > wrote in message
...
> On 2020-09-19 8:35 p.m., Julie Bove wrote:
>>
>> "Dave Smith" > wrote in message
>> ...
>>> On 2020-09-19 1:18 a.m., Julie Bove wrote:
>>>> If you make this, what kind of bread to you use? I ask because I ran
>>>> across a recipe for it and want to make it but their recipe calls for
>>>> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe
>>>> that I saw many years ago. He uses white bread but says the recipe is
>>>> not authentic.
>>>>
>>>> I did find the authentic one from where it originates, and it says to
>>>> use Texas Toast. There are many recipes online, most of which seem to
>>>> use some form of white bread.
>>>>
>>>> I see many variations of sauces. Mornay, *******ised Mornay. even some
>>>> strange mix of chicken broth, milk and cheese. And the cheese? That
>>>> varies too, as does the method of preparation. Some say to broil the
>>>> tomato first.
>>>>
>>>> I don't really care if mine is authentic, but I want it to taste good.
>>>> Would the Pumpernickel be good? I'm not even sure that I ever had it
>>>> before so I can't dredge up a memory of the taste. Not even sure I can
>>>> get it here, but never looked.
>>>>
>>>> So... What bread do you use? Thanks!
>>>
>>> It is dark, dense and a little sweet. You won't like it.
>>
>> I'm sure I would like it for toast. But... Winco didn't have any.
>
> It probably isn't available anywhere in the Bothell area.

I don't grocery shop in Bothell.

"U.S. Janet B." > wrote in message
...
> On Sat, 19 Sep 2020 17:35:06 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Dave Smith" > wrote in message
...
>>> On 2020-09-19 1:18 a.m., Julie Bove wrote:
>>>> If you make this, what kind of bread to you use? I ask because I ran
>>>> across a recipe for it and want to make it but their recipe calls for
>>>> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe
>>>> that
>>>> I saw many years ago. He uses white bread but says the recipe is not
>>>> authentic.
>>>>
>>>> I did find the authentic one from where it originates, and it says to
>>>> use
>>>> Texas Toast. There are many recipes online, most of which seem to use
>>>> some form of white bread.
>>>>
>>>> I see many variations of sauces. Mornay, *******ised Mornay. even some
>>>> strange mix of chicken broth, milk and cheese. And the cheese? That
>>>> varies too, as does the method of preparation. Some say to broil the
>>>> tomato first.
>>>>
>>>> I don't really care if mine is authentic, but I want it to taste good.
>>>> Would the Pumpernickel be good? I'm not even sure that I ever had it
>>>> before so I can't dredge up a memory of the taste. Not even sure I can
>>>> get it here, but never looked.
>>>>
>>>> So... What bread do you use? Thanks!
>>>
>>> It is dark, dense and a little sweet. You won't like it.
>>
>>I'm sure I would like it for toast. But... Winco didn't have any.
>
> Isn't a Hot Brown the sandwich of the Kentucky Derby?
> Janet US

I don't think so.

https://www.brownhotel.com/dining/hot-brown

"jmcquown" > wrote in message
news
> On 9/19/2020 1:18 AM, Julie Bove wrote:
>> If you make this, what kind of bread to you use? I ask because I ran
>> across a recipe for it and want to make it but their recipe calls for
>> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe that
>> I saw many years ago. He uses white bread but says the recipe is not
>> authentic.
>>
>> I did find the authentic one from where it originates, and it says to use
>> Texas Toast. There are many recipes online, most of which seem to use
>> some form of white bread.
>>
>> I see many variations of sauces. Mornay, *******ised Mornay. even some
>> strange mix of chicken broth, milk and cheese. And the cheese? That
>> varies too, as does the method of preparation. Some say to broil the
>> tomato first.
>>
>> I don't really care if mine is authentic, but I want it to taste good.
>> Would the Pumpernickel be good? I'm not even sure that I ever had it
>> before so I can't dredge up a memory of the taste. Not even sure I can
>> get it here, but never looked.
>>
>> So... What bread do you use? Thanks!
>
> I don't. I did bring up the "Hot Brown" a few years ago as an open faced
> cheese sandwich that originated in Kentucky. Back around Prohibition.
> Please don't pretend you just invented it. It's like Welsh Rarebit with
> some cayenne pepper and other spices and different types of cheese on
> nicely toasted bread. No need for sauces, broth, no idea what you're
> talking about with all this extra prep stuff.

WTH? I know the history of it. *I* didn't invent it and it's not a *cheese*
sandwich although it does have cheese sauce.

https://www.brownhotel.com/dining/hot-brown

"jmcquown" > wrote in message
...
> On 9/19/2020 12:59 PM, wrote:
>> On Saturday, September 19, 2020 at 8:56:40 AM UTC-5, songbird wrote:
>>>
>>> never heard of it before. sounds ok to me.
>>>
>>> songbird
>>>
>> It's a sandwich from the Brown Hotel in Louisville, KY.
>>
> Yes, and a very old almost Derby-like recipe at that. I've heard of it but
> never actually made or tasted a "Hot Brown". I doubt Julie has, either.

I haven't, but I saw Alton Brown make it.

On Sat, 19 Sep 2020 23:07:58 -0700, "Julie Bove"
> wrote:

>
>"U.S. Janet B." > wrote in message
.. .
>> On Sat, 19 Sep 2020 17:35:06 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Dave Smith" > wrote in message
...
>>>> On 2020-09-19 1:18 a.m., Julie Bove wrote:
>>>>> If you make this, what kind of bread to you use? I ask because I ran
>>>>> across a recipe for it and want to make it but their recipe calls for
>>>>> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe
>>>>> that
>>>>> I saw many years ago. He uses white bread but says the recipe is not
>>>>> authentic.
>>>>>
>>>>> I did find the authentic one from where it originates, and it says to
>>>>> use
>>>>> Texas Toast. There are many recipes online, most of which seem to use
>>>>> some form of white bread.
>>>>>
>>>>> I see many variations of sauces. Mornay, *******ised Mornay. even some
>>>>> strange mix of chicken broth, milk and cheese. And the cheese? That
>>>>> varies too, as does the method of preparation. Some say to broil the
>>>>> tomato first.
>>>>>
>>>>> I don't really care if mine is authentic, but I want it to taste good.
>>>>> Would the Pumpernickel be good? I'm not even sure that I ever had it
>>>>> before so I can't dredge up a memory of the taste. Not even sure I can
>>>>> get it here, but never looked.
>>>>>
>>>>> So... What bread do you use? Thanks!
>>>>
>>>> It is dark, dense and a little sweet. You won't like it.
>>>
>>>I'm sure I would like it for toast. But... Winco didn't have any.
>>
>> Isn't a Hot Brown the sandwich of the Kentucky Derby?
>> Janet US
>
>I don't think so.
>
>https://www.brownhotel.com/dining/hot-brown

Yes, it is a signature dish of the Kentucky Derby.
Look it up.
Janet US

On 9/19/2020 8:35 PM, Julie Bove wrote:
>
> "songbird" > wrote in message
> ...
>> Julie Bove wrote:
>>
>>> If you make this, what kind of bread to you use? I ask because I ran
>>> across
>>> a recipe for it and want to make it but their recipe calls for
>>> Pumpernickel.
>>> This sounded off, so I looked up Alton Brown's recipe that I saw many
>>> years
>>> ago. He uses white bread but says the recipe is not authentic.
>> ...
>>> So... What bread do you use? Thanks!
>>
>> Â*never heard of it before.Â* sounds ok to me.Â* probably
>> with a white bread or multigrain would be ok too.
>>
>> Â*pumpernickle i only like with grilled ham and cheese
>> and the common yellow mustard or with ruebens.Â* pumpernickle
>> bread is rye bread with other things added to make it even
>> darker with a lot more strong flavor.
>>
>> Â*when i've made homemade pumpernickle bread i've put
>> saurkraut in it, cocoa and coffee along with the rye flour.
>> always enjoyed how it turned out.
>
> Thanks.

Thanks for what? Pumpkernickle with sauerkraut and cocoa and coffee is
not anything like a Hot Brown.

Jill

"U.S. Janet B." > wrote in message
...
> On Sat, 19 Sep 2020 23:07:58 -0700, "Julie Bove"
> > wrote:
>
>>
>>"U.S. Janet B." > wrote in message
. ..
>>> On Sat, 19 Sep 2020 17:35:06 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Dave Smith" > wrote in message
...
>>>>> On 2020-09-19 1:18 a.m., Julie Bove wrote:
>>>>>> If you make this, what kind of bread to you use? I ask because I ran
>>>>>> across a recipe for it and want to make it but their recipe calls for
>>>>>> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe
>>>>>> that
>>>>>> I saw many years ago. He uses white bread but says the recipe is not
>>>>>> authentic.
>>>>>>
>>>>>> I did find the authentic one from where it originates, and it says to
>>>>>> use
>>>>>> Texas Toast. There are many recipes online, most of which seem to use
>>>>>> some form of white bread.
>>>>>>
>>>>>> I see many variations of sauces. Mornay, *******ised Mornay. even
>>>>>> some
>>>>>> strange mix of chicken broth, milk and cheese. And the cheese? That
>>>>>> varies too, as does the method of preparation. Some say to broil the
>>>>>> tomato first.
>>>>>>
>>>>>> I don't really care if mine is authentic, but I want it to taste
>>>>>> good.
>>>>>> Would the Pumpernickel be good? I'm not even sure that I ever had it
>>>>>> before so I can't dredge up a memory of the taste. Not even sure I
>>>>>> can
>>>>>> get it here, but never looked.
>>>>>>
>>>>>> So... What bread do you use? Thanks!
>>>>>
>>>>> It is dark, dense and a little sweet. You won't like it.
>>>>
>>>>I'm sure I would like it for toast. But... Winco didn't have any.
>>>
>>> Isn't a Hot Brown the sandwich of the Kentucky Derby?
>>> Janet US
>>
>>I don't think so.
>>
>>https://www.brownhotel.com/dining/hot-brown
>
> Yes, it is a signature dish of the Kentucky Derby.
> Look it up.
> Janet US

Okay.

"jmcquown" > wrote in message
...
> On 9/19/2020 8:35 PM, Julie Bove wrote:
>>
>> "songbird" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>
>>>> If you make this, what kind of bread to you use? I ask because I ran
>>>> across
>>>> a recipe for it and want to make it but their recipe calls for
>>>> Pumpernickel.
>>>> This sounded off, so I looked up Alton Brown's recipe that I saw many
>>>> years
>>>> ago. He uses white bread but says the recipe is not authentic.
>>> ...
>>>> So... What bread do you use? Thanks!
>>>
>>> never heard of it before. sounds ok to me. probably
>>> with a white bread or multigrain would be ok too.
>>>
>>> pumpernickle i only like with grilled ham and cheese
>>> and the common yellow mustard or with ruebens. pumpernickle
>>> bread is rye bread with other things added to make it even
>>> darker with a lot more strong flavor.
>>>
>>> when i've made homemade pumpernickle bread i've put
>>> saurkraut in it, cocoa and coffee along with the rye flour.
>>> always enjoyed how it turned out.
>>
>> Thanks.
>
> Thanks for what? Pumpkernickle with sauerkraut and cocoa and coffee is not
> anything like a Hot Brown.

Good Lord. You have trouble keeping up!

"U.S. Janet B." wrote:
>
> "Julie Bove" wrote:
> >https://www.brownhotel.com/dining/hot-brown
>
> Yes, it is a signature dish of the Kentucky Derby.

Also the Benedictine Spread on crackers or tea sandwiches.
I've made that before. Good food.