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[GoingMyWay]

Wow I've never heard of a Reuben with sour cream before.  I always thought Thousand Island was the de facto dressing.  I'll have to try to remember that next time we make a Reuben, which isn't too often so it probably won't be until next St. Patrick's Day.

 

[tjbnwi]

I use Russian dressing for Rubens.

This week, tonight, cheese cake, Tuesday night, Germans Chocolate cake, Wednesday night, French Silk pie, Thursday night, lemon bliss cake and ham salad. Small gathering coming up….

Tom

 

[Cheese]

Wow I've never heard of a Reuben with sour cream before.  I always thought Thousand Island was the de facto dressing.  I'll have to try to remember that next time we make a Reuben, which isn't too often so it probably won't be until next St. Patrick's Day.

It's not just the sour cream...it's the manufacturer of the sour cream. We've tried all the normal sour cream variants and they just don't work...ya ya ya I know it sounds like BS...but the item you want is Daisy.

As far as the bread goes, Russian rye is the hands-down favorite. Absolutely nothing better but you must ensure you're purchasing Russian rye and not some other strand. Russian rye is very, very dark brown in color...almost black in color. It has a deep flavor/richness that normal rye bread does not have and a slightly salty taste to it.

So when the corned beef has been eaten and the swiss cheese has disappeared...you'll still have about a 1/4 loaf of Russian rye to deal with.

The next morning, a few soft poached eggs placed on crispy Russian rye bread squares is to die for...absolutely. It almost makes you wish you dropped kick the previous corned beef episode into the garbage and just went directly for the poached eggs and toasted Russian rye.  [big grin] [big grin]

 

[Cheese]

Something new, basically little cheese bowls that you then place the salad ingredients in and go forth. Very good and you can mix and match ingredients to your heart's content.

I'll quickly step you through the process. Some coarsely grated Reggiano cheese is placed on parchment and cooked at 375º for 7-9 minutes. It's removed from the oven and placed over the form of you choice and cooled down to become cheese bowls.

Fill the bowls with whatever you desire...this was pretty much vegetarian, but I could see shrimp working well here as well as something mushroom based.

The final photo shows the pignoli I added to my portion as I wanted a bit more texture.

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Now for the ingredients...clockwise: cherry tomatoes, cannellini beans, iceberg lettuce, prosciutto, fresh basil leaves, peppadew pepper slices, red peppers and finally provolone cubes.

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[luvmytoolz]

You had me at cheese! ;-)

 

[GoingMyWay]

Those cheese bowls are a great idea!

On Monday night we made scotch eggs.  I used bratwurst sausage and we used pork panko for the breading.  We baked the scotch eggs in the oven.  Unfortunately, the egg yolks ended up more cooked that I had hoped for.  The eggs were soft boiled in 195F water for 8 minutes.  Baking for 25 minutes at 400F was a little too long to maintain runny/jammy yolks.  I think next time we might try the air fryer or maybe use the traditional cooking technique and just deep fry.

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[Cheese]

Last night's dinner, Reubens, cole slaw and Old Dutch Rip-L chips.

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[GoingMyWay]

Is that the Russian rye bread?  That does look like a nice sammy!

Was that homemade cole slaw?  I've never heard of that brand of chips.  They may not be available on the East Coast.  I'm a sucker for salt and vinegar chips.  I pick up a bag whenever I see a brand or variant that we've never tried before.  I just picked up 2 bags of salt and vinegar chips at Marshall's last Saturday.

 

[rvieceli]

If you are on Instagram, you might enjoy this guy. Andy Hearnden from Australia. He's executive chef for Kilcoy Global Foods. His videos and posts are a blast.
https://www.instagram.com/andyhearnden/

also on YouTube
https://www.youtube.com/@andy_cooks

Ron

 

[GoingMyWay]

Thanks for those links Ron.  I didn't even know it, but I recently watched his Chicken Biryani video.

 

[Cheese]

Is that the Russian rye bread?  That does look like a nice sammy!

Was that homemade cole slaw?  I've never heard of that brand of chips.  They may not be available on the East Coast.  I'm a sucker for salt and vinegar chips.  I pick up a bag whenever I see a brand or variant that we've never tried before.  I just picked up 2 bags of salt and vinegar chips at Marshall's last Saturday.

Ya, but that photo of the Russian rye isn't really accurate...the bread is almost black in natural lighting. A very distinctive color change from normal brown rye bread.

I used to make my own slaw as I worked for Chicken Delight in my informative college years but that really was a lot of work as I produced it in a 30 gallon garbage can.  [embarassed]

The local deli where I purchase the Reuben ingredients, produce a cole slaw that is the equivalent to or better than the stuff I produced 50 years ago.

OMG..Old Dutch Potato Chips, I thought they were a nationally available commodity...that's funny, I had no idea. They have good flavor and a rippled structure that's good for dipping because of the inherent strength of the chip.

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Ya, I also like salt and vinegar chips although after eating too many of them in a short time, they can deaden the taste buds. [tongue]
I enjoy these.

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[six-point socket II]

Tagliatelle with King oyster mushrooms & a Chili-Vanilla-Saffron Sauce (includes Noilly Prat).

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And my dessert, a Belgian IPA Triple Hop Citra (weighing in at 9.5% ...)

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The perfect crowning of a fantastic day.

Kind regards,
Oliver

 

[GoingMyWay]

[member=44099]Cheese[/member]  I see Amazon sells Old Dutch Potato Chips, but it looks like they're all imported from Canada.

We've bought those Kettle Brand Salt and Vinegar chips before.  A couple of weeks ago I bought a bag of the Salt and Pepper Kettle Krinkle Cut Chips.  We had bought them before, but this particular bag seemed extra cruchy/hard.  A little too crunchy in fact.  It kind of hurt my teeth crunching on them.  We recently tried Kettle Brand Air Fried Salt and Vinegar Chips as well as Lay's Salt and Vinegar Poppables.

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This past weekend we made some chicken quesadillas.  I didn't realize that quesadillas are actually supposed to be made with a larger tortilla folded in half.  I bought smaller flour tortillas that I guess are typically eaten with fajitas, but they came out just fine.  The even smaller tortillas are zero carb.  They tasted like a regular to me, which surprised me.  I used small package of chicken tenderloins because they were on sale and seasoned them with some Badia Fajita Seasoning and salt.

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My wife made a matcha mille feuille cake for dessert.

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[member=61712]six-point socket II[/member] nice looking pasta dish.  Was the sauce slightly sweet or only savory?  I don't think I've seen vanilla used outside of the context of a dessert.

 

[six-point socket II]

[member=66216]GoingMyWay[/member] Thanks! Well, it certainly can't hide a little hint of "sweet" - not just the vanilla but also the glazed shallots. But once the chili kicks in, it's really not overwhelmingly sweet or vanilla sauce/ dessert like. It's subtle and makes the dish so interesting.

Kind regards,
Oliver

 

[Cheese]

My neighbor occasionally brings me a loaf of bread from a Czech bakery near her hometown.  It is VERY dense white bread and makes perfect French toast.

I slice it a hearty 3/4" thick for "Texas" French toast.

Recipe calls for 4 X-large eggs, 2/3 cup half & half, a heaping tablespoon of brown sugar, 2 teaspoons of real vanilla extract, and a teaspoon ground cinnamon.  Heat an electric skillet at 325 degrees, add 2 tablespoons of butter and allow it to brown, add bread soaked for 20-30 seconds per slice in egg mixture, and flip once.

I followed your lead on this one [member=6237]deepcreek[/member]...I used Brioche and substituted ghee for butter as its smoke point is 100º above butter. You're using an electric skillet at 325º where-as I'm using a gas stove which tips in at 380º. I tried butter but it tended to burn before the egg crust was complete.

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[tjbnwi]

Desert for Easter dinner.

Bread pudding.

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Crème Brûlée, needs the sugar and torch yet.

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Brownies

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Tom

 

[deepcreek]

[member=44099]Cheese[/member]

That's some good looking French toast. Nice job, chef!

 

[six-point socket II]

Easter Sunday promised to be a great day, so we decided to do the Lamb racks with honey-thyme marinade, BBQ'ed on blocks of Himalayan salt, again.

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They didn't disappoint.

Kind regards,
Oliver

 

[Michael Kellough]

Oliver, what is the benefit? Asked in pure ignorance.

“BBQ'ed on blocks of Himalayan salt”

 

[six-point socket II]

Not ignorant at all, absolutely legitimate question! It just transfers a hint of salt to whatever you BBQ on it. And in my experience, it does not stick. The honey inside that marinade makes this awesome but very fragile glazing, if that was directly on that metal plate, it would tear off very easily.

It's something that came up a couple of years ago, our local spice vendor sells these blocks and encouraged me to try them. We use them for this, as well as for different types of steak and other meat. We don't do any fish/ seafood on them, some say that it is great for that as well.

By now they are unsuitable for any "presentation" because of the excessive/sole BBQ use. But they also make great cooling blocks when you serve something that should remain cool.

The original look is a bright and friendly "pink'ish" color. Here's a link with different use scenarios:https://saltbricks.us

In the end, it was "a thing" and we stuck to it because we like the results.

Kind regards,
Oliver