Breakfast in America - The Pastrami Reuben

[Sqwertz]

Home made pastrami, home made horseradish sauerkraut, home made TI
dressing, all assembled into a monster Reuben sandwich on grilled
seeded rye dripping with cheesy goo.

https://i.postimg.cc/YqW7n24y/Sandwich-Home-Made-Pastrami-Reuben.jpg

And its meaty ass!

https://i.postimg.cc/nhxLq9d1/Sandwich-Home-made-Pastrami-Reuben-Back.jpg

"Gotta have 'em in Texas.... everyone's a millionaire"

Go ahead, foreign haters - you're up!

-sw

[Bruce]

On Sun, 12 Jul 2020 12:17:36 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

Another cheese swamp. Americans and cheese...

[Hank Rogers]

And all that ice tea!

It's just terrible.

[itsjoan...@webtv.net]

I like!

[Bruce]

You're not foreign! At least not to him.

[itsjoan...@webtv.net]

My response was not a dislike nor snarky, I waited until after you posted
to add my comment. I knew you'd have a put-down comment so I just canceled
you out with mine.

[Bruce]

On Sun, 12 Jul 2020 14:27:29 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Sunday, July 12, 2020 at 4:18:29 PM UTC-5, Bruce wrote:
>>
>> On Sun, 12 Jul 2020 14:06:26 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >> "Gotta have 'em in Texas.... everyone's a millionaire"
>> >>
>> >> Go ahead, foreign haters - you're up!
>> >>
>> >> -sw
>> >>
>> >I like!
>>
>> You're not foreign! At least not to him.
>>
>My response was not a dislike nor snarky, I waited until after you posted
>to add my comment. I knew you'd have a put-down comment so I just canceled
>you out with mine.

I just wrote what I saw: American cheese swamp. But it's nice of you
to worry about Steve's feelings.

[Pamela]

The strange thing is many popular American cheeses, such as Monterey Jack,
are largely tasteless and serve to contribute mainly fat and gumminess to
a dish rather than flavour.

Why start with a cut of beef so fat-free that it needs to be served with
cheese?

[Bruce]

On Sun, 12 Jul 2020 23:29:29 +0100, Pamela <pamela...@gmail.com>
wrote:

Maybe the cheese swamp also adds extra salt.

[Hank Rogers]

That's why we serve everything with gallon containers of sweet tea.

[Cindy Hamilton]

Brisket isn't fat-free, unless you trim the entire fat cap.

A Reuben sandwich is traditionally made with a cheese similar to
gruyere.

If you want to complain about the fat, go for the Russian dressing.
It's mostly mayonnaise.

Cindy Hamilton

[Gary]

Just a reminder, Hank. I don't remember Bruce saying, "a gallon."
But he did say, "a bucket of." And that was for any amount over
16 ounces.

My everyday water glass (plastic) holds 32 ounces to the rim.
I don't consider that to be 2 buckets full of water.

At least in the USA, a bucket normally indicates a gallon.

[Pamela]

Gruyere would make a good choice, assuming you like that sort of flavour. I
was referring to extremely bland cheeses like Jack which add no taste but
only texture and fattiness.

[Gary]

Cindy Hamilton wrote:
> If you want to complain about the fat, go for the Russian dressing.
> It's mostly mayonnaise.

My favorite dressing is mostly mayonnaise.
About 2/3 mayo to 1/3 ketchup.
My favorite on salad eaten with spaghetti or lasagna.
On the same plate too. That dressing is good with
the red sauce.

[Cindy Hamilton]

How nice for you. My favorite dressing is balsamic vinegar and
extra-virgin olive oil. I always plate my salad separately (and
eat it first). I have a rotation of maybe half a dozen different
dressings that I use routinely, and another half dozen that I use
from time to time.

I always think of you when I get the bento at a local Korean restaurant.
It has a salad whose dressing tastes like mayo and ketchup mixed together.

Cindy Hamilton

[Cindy Hamilton]

Of course. I was merely pointing that the traditional cheese for the
sandwich under discussion is more flavorful.

And I can taste Monterey jack perfectly well. I eat it fairly frequently
on nachos (as I will for lunch today) and in quesadillas. It is mild,
but I would disagree on "no taste".

OTOH, I don't like well aged cheeses. They "burn" my mouth in a way I
can't really describe.

Cindy Hamilton

[Ed Pawlowski]

On 7/13/2020 9:00 AM, heyjoe wrote:
> On Mon, 13 Jul 2020 05:08:54 -0700 (PDT)
> in Message-ID:
> <news:c30de3f9-1fd2-4e4f...@googlegroups.com>
> Cindy Hamilton wrote :

>
>> My favorite dressing is balsamic vinegar and
>> extra-virgin olive oil.
>

> Am bewildered by the price range and varieties of balsamic vinegar
> aailable at my local supermarket. Wold like to add a decent balsamic
> vinegar to my pantry, and would appreciate a recommendation for a
> starting point.
>
> What brand of balsamic do you buy and like? Cost?
>
There is vinegar and there is sweeter balsamic glazes. Each has a use.

Then there is real balsamic vinegar. Aceto Balsamico Tradizionale di
Modena A 25 year old will set you back $150 or more.
https://www.amazon.com/Balsamic-Traditional-Tradizionale-Villa-Ronzan/dp/B00ZGT5IZC

The stuff you see at the grocery store is just a dilution of the real
stuff. It became very popular about 20 years ago so it was diluted and
exploited. The stuff you see for % or so is junk.

Best place to buy it is in Italy, in the region around Modena if you
want a decent price. I paid about $50 there.
You can get a decent 12 year old here for about $60 delivered
https://www.parmashop.com/english/balsamic-vinegar/traditional-balsamic-vinegar-of-modena-pdo.html

[Pamela]

101 cheeses on a pizza here:

https://www.scottiespizzaparlor.com/worldrecord

I think they're actually proud of it. No class.

I bet they found someone to say it tasted better than any other pizza.

[Cindy Hamilton]

On Monday, July 13, 2020 at 11:52:47 AM UTC-4, Ed Pawlowski wrote:
> On 7/13/2020 9:00 AM, heyjoe wrote:
> > On Mon, 13 Jul 2020 05:08:54 -0700 (PDT)
> > in Message-ID:
> > <news:c30de3f9-1fd2-4e4f...@googlegroups.com>
> > Cindy Hamilton wrote :
> >
> >> My favorite dressing is balsamic vinegar and
> >> extra-virgin olive oil.
> >
> > Am bewildered by the price range and varieties of balsamic vinegar
> > aailable at my local supermarket. Wold like to add a decent balsamic
> > vinegar to my pantry, and would appreciate a recommendation for a
> > starting point.
> >
> > What brand of balsamic do you buy and like? Cost?

Heyjoe appears to have X-No-Archive set so I'll piggyback here.

I like this for salad dressings:

<https://www.amazon.com/Alessi-8-5-V-S-Balsamic-Vinegar/dp/B00430EFYA>

It's got a nice, well rounded flavor and it isn't stupidly expensive.

Cindy Hamilton

[GM]

Good product, that is what I use...

--
Best
Greg

[Bruce]

On Mon, 13 Jul 2020 17:04:30 +0100, Pamela <pamela...@gmail.com>
wrote:

I'm sure they did.

[Hank Rogers]

Goddamned americans have no shame!

[Pamela]

No wonder that you are FAT as a goddam pig!

[Bruce]

Pamela used his keyboard to write :

No wonder you're a chick with a dick.

[Bryan Simmons]

This American loves cheese. This evening it was grated Asiago on the spaghetti with tomato sauce. The sauce was 1 jar Classico four cheese https://www.walmart.com/ip/Classico-Four-Cheese-Pasta-Sauce-24-oz-Jar/10307634 about a dozen cherry tomatoes off my plants, pureed in the blender, and a generous glug of olive oil.

--Bryan

[Bryan Simmons]

I seldom put cheese on a sandwich.

>
> Why start with a cut of beef so fat-free that it needs to be served with
> cheese?

Well, pastrami is what it is. I'd never eat a Reuben because I detest both rye bread and sauerkraut. My sandwiches for the past 2 weeks have been mortadella with pistachios on Italian bread. It has plenty of fat. The local salumeria has had it half price two weeks in a row. No cheese. Just a little Dijon type mustard. https://www.volpifoods.com/products/classics/mortadella-with-pistachio/

--Bryan

[Sheldon Martin]

Boars Head Mortadella with pistachios is one of my favorites, makes a
wonderful hero sandwich.

[Bryan Simmons]

I drink icewater, beer, and cheap sangria over ice, out of a glass intended to be a flower vase. It's probably about 32oz.

--Bryan

[Bryan Simmons]

I disagree that what you call "bland cheeses" have no flavor. Butterfat has flavor. Cow butterfat has a very subtle, but rich flavor. Sheep butterfat has a more pronounced flavor, and goat butterfat has a strong flavor, even in an unripened cheese.

--Bryan

[Bryan Simmons]

I can't recall ever having food nightmares, but if I did, jarred mayo mixed with ketchup might be a featured horror.

--Bryan

[cshenk]

heyjoe wrote:

> On Mon, 13 Jul 2020 11:52:43 -0400
> in Message-ID: <news:gr%OG.111276$DO2....@fx45.iad>
> Ed Pawlowski wrote :

>
> > A 25 year old will set you back $150 or more.
> >

> > Best place to buy it is in Italy, in the region around Modena if
> > you want a decent price. I paid about $50 there.
> > You can get a decent 12 year old here for about $60 delivered
>

> Oops. Both of those are out of my price range. I knew the "good"
> supermarket stuff was expensive but the real thing is more than I'd
> spend on top shelf bourbon.

If it helps, what I have works from me. Star brand, says Modena Italy
and while I do not recall the price, it was probably more like 10$ or
less at the grocery.

It lasts a very long time in the cabinet and here, is used more for
bread dipping with olive oil, black pepper, and may be parm/romano.
Sometimes in a salad dressing but not that often.

[Bryan Simmons]

Boars Head makes quality meats. There's not much that St. Louis can toot its horn about food-wise, but Volpi ships all over the USA to the best delis. I bought a big bag of raw pistachios today. Raw is a misnomer, since they are gently steamed, but I can't imagine why one would want pistachios roasted. I eat them whole, dipped in powdered salt, but I'm going to shell and de-skin a bunch of them to make pistachio paste for my wife to use in her baking.

--Bryan

[Mike Duffy]

On Mon, 13 Jul 2020 16:25:30 -0700, Bryan Simmons wrote:

> I disagree that what you call "bland cheeses" have no flavor. Butterfat
> has flavor. Cow butterfat has a very subtle, but rich flavor.

One of my favourite cheeses is havarti. I like it it because I find that
it has a flavour very reminicent of butter.

[itsjoan...@webtv.net]

On Monday, July 13, 2020 at 6:33:10 PM UTC-5, Bryan Simmons wrote:
>
> I can't recall ever having food nightmares, but if I did, jarred mayo mixed with ketchup might be a featured horror.
>
> --Bryan
>

At the Chinese restaurants around here, that's called Yum-Yum sauce. I'm
going to guess it's available in other parts of the country in Chinese
eateries a well.

[Sqwertz]

If you've got real tomatoes why are buying Classico?

FoodSnob, years ago you were the inspiration for what we now know as
'Bruce'. You were his hero. What happened?

-sw

[Bruce]

On Mon, 13 Jul 2020 22:16:45 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

Huh?

[Ophelia]

"Bryan Simmons" wrote in message
news:bf2e1cef-731b-4620...@googlegroups.com...

==

lol

[Bryan Simmons]

I used every ripe one. It's the very beginning of the tomatoes here. Hey, and there's a world of difference between jarred tomato sauce and canned Ricos cheese slop.
>
> -sw

--Bryan

[Gary]

When Classico first came on the market, I tried many varieties.
I wasn't impressed at all but I did save all the cool jars
that they came in.

[Gary]

And in your nightmare, John K will serve it to you. lol

[Bruce]

While on an LSD trip and dressed in women's clothes.

[Sheldon Martin]

Today that's available in all homes and restaurants, it's called
Yum-Yum Salad Dressing.

[Bryan Simmons]

You can bet it was on sale pretty cheap, or I wouldn't have bought it.

--Bryan

[Bryan Simmons]

Not in my home it isn't. Pukeworthy.

--Bryan

[Cindy Hamilton]

That must be some definition of "Yum-Yum" of which I am unaware.

I manage to eat the mayo-ketchup salad dressing in the bento box
at my fave Korean place. Otherwise the meal doesn't have nearly
enough vegetation, and anyway the spicy pork stir-fry kills the
taste pretty quickly.

Cindy Hamilton

[Sheldon Martin]

This proves that Bryan is a Chink name, a faggot Chink name.

[madison graig]

Black , clear,yayo.blues and bars on deck

(410) 650-5476

[madison graig]

[madison graig]

[madison graig]

[madison graig]

[madison graig]

[Hank Rogers]

Popeye, yoose the biggest homosexual here. Yoose just ain't got the
nerve to come out of yoose closet yet.

[Sqwertz]

On Tue, 14 Jul 2020 02:19:59 -0700 (PDT), Bryan Simmons wrote:

> I used every ripe one. It's the very beginning of the tomatoes
> here. Hey, and there's a world of difference between jarred
> tomato sauce and canned Ricos cheese slop.

Rico's Rules the Nacho World!

-sw

[Cindy Hamilton]

Never heard of it. I make nachos with shredded cheese.

Cindy Hamilton

[Hank Rogers]

Look in the store section that has giant sized canned goods. It's
the stuff used mostly at carnivals, sporting events, etc. It's not
bad, but definitely junk food. Druce would immediately post an
ingredient list and shit a squealing worm.

[Cindy Hamilton]

Why on earth would I want to do that? Plain ol' cheese is how nachos
are supposed to be. Just the way Ignacio Anaya made them in 1943.

I'm aware that substandard nachos are made with some kind of liquid
cheese sauce. I was just unfamiliar with the Rico's brand.

Cindy Hamilton

[Bruce]

On Wed, 15 Jul 2020 11:59:56 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Wednesday, July 15, 2020 at 2:24:46 PM UTC-4, Hank Rogers wrote:
>> Cindy Hamilton wrote:
>> > On Tuesday, July 14, 2020 at 6:07:11 PM UTC-4, Sqwertz wrote:
>> >> On Tue, 14 Jul 2020 02:19:59 -0700 (PDT), Bryan Simmons wrote:
>> >>
>> >>> I used every ripe one. It's the very beginning of the tomatoes
>> >>> here. Hey, and there's a world of difference between jarred
>> >>> tomato sauce and canned Ricos cheese slop.
>> >>
>> >> Rico's Rules the Nacho World!
>> >>
>> >> -sw
>> >
>> > Never heard of it. I make nachos with shredded cheese.
>> >
>> > Cindy Hamilton
>> >
>>
>> Look in the store section that has giant sized canned goods. It's
>> the stuff used mostly at carnivals, sporting events, etc. It's not
>> bad, but definitely junk food. Druce would immediately post an
>> ingredient list and shit a squealing worm.
>
>Why on earth would I want to do that? Plain ol' cheese is how nachos
>are supposed to be. Just the way Ignacio Anaya made them in 1943.

LOL. Google up that name and then talk as if you went to school with
him.

[Cindy Hamilton]

Of course I had to google his exact name. I knew his first name was
Ignacio but couldn't remember his last name.

I can't quite remember when nachos came to Michigan, but it certainly
was after 1970 and possibly after 1975.

Cindy Hamilton

[Bruce]

I'm not a big fan. Of course, I never had the real thing, only the
supermarket imitation that most people probably get.

[dsi1]

I went to see "Star Wars" with a friend and my wife. It must have been in 1977. We ate at a place by the University and talked about the movie. The owner of the place brought out a plate of nachos. He seemed quite proud that he had made it and I remember it being quite a large pile. The nachos were good and we agreed that "Star Wars" was going to change everything that came after it. It was a good evening, sitting out on the sidewalk in the balmy, tropical night.

[Bruce]

Just another blockbuster that I never want to see. More for kids than
for adults.

[dsi1]

Well okay, I'll buy that. When we saw that movie, we were of college age. I had graduated from college and the sense of freedom was delicious. You sir, are an old person. You ain't got no business going to see movies and eating out at night.

[Bruce]

On Wed, 15 Jul 2020 18:16:32 -0700 (PDT), dsi1

I watch lots of good movies, including the occasional American one.
Just not blockbusters.

[dsi1]

Here's one of my favorite American movies. The first time I saw it was when I was a kid. It blew my mind. It's not shown on the telly very often.

https://www.youtube.com/watch?v=BjxUtL5xdyE

https://www.youtube.com/watch?v=BjxUtL5xdyE

[Leo]

On 2020 Jul 15, , Bruce wrote
(in article<9kpugfl7pt2gm43t0...@4ax.com>):

> Just another blockbuster that I never want to see. More for kids than
> for adults.

I was thirty-one when Star Wars came out. I’m a science-fiction fan, and
the first two movies were wondrous to me. The rest, not so much. Consider
that the makers of the first three had no idea what CGI was.
I wonder if you can get an original "Star Wars" viewing without the
enhancements and extra scenes that "the boys" added later. I suppose I
could google. “Return of the Jedi” even had teddy-bears and marked the
start of a decline, but none of them stink, unless the newest one does.

[Gary]

Bruce wrote:
> I watch lots of good movies, including the occasional American one.
> Just not blockbusters.

Wait! Other countries make movies too? ;)

Many aren't offered here but...
I have watched 2 notable foreign films in the past:

German one: "Run, Lola, Run" I have that saved on this
computer. I'll bet you didn't even need the
english subtitles for that one.

French one: "The Bear" With subtitles again but very little
talking on that one. Mostly about the 2 bears.

[Cindy Hamilton]

Finnish ones: "Rare Exports":

<https://www.imdb.com/title/tt1401143>

Cindy Hamilton

[Bruce]

On Sunday, 12 July 2020 12:17:40 UTC-5, Sqwertz wrote:
> Home made pastrami, home made horseradish sauerkraut, home made TI
> dressing, all assembled into a monster Reuben sandwich on grilled
> seeded rye dripping with cheesy goo.
>
> https://i.postimg.cc/YqW7n24y/Sandwich-Home-Made-Pastrami-Reuben.jpg
>
> And its meaty ass!
>
> https://i.postimg.cc/nhxLq9d1/Sandwich-Home-made-Pastrami-Reuben-Back.jpg
>
> "Gotta have 'em in Texas.... everyone's a millionaire"
>
> Go ahead, foreign haters - you're up!
>
> -sw


While at dinner party, a man farts. Other man says "How dare you fart in front of my wife". First man says "Sorry, I didn't realize it was her turn".

[Bruce]

On Thu, 16 Jul 2020 07:36:54 -0400, Gary <g.ma...@att.net> wrote:

>Bruce wrote:
>> I watch lots of good movies, including the occasional American one.
>> Just not blockbusters.
>
>Wait! Other countries make movies too? ;)
>
>Many aren't offered here but...
>I have watched 2 notable foreign films in the past:
>
>German one: "Run, Lola, Run" I have that saved on this
> computer. I'll bet you didn't even need the
> english subtitles for that one.

That was a good one. Without subtitles, I only understand 50% of
German. Not enough to watch a movie.

>French one: "The Bear" With subtitles again but very little
> talking on that one. Mostly about the 2 bears.

I've seen that one too and liked it.

These days I mainly watch Dutch and Australian movies, sometimes
French. There are only so many hours in a day.

[Bruce]

Not me :)