Re: The Da-After Grilled Reuben

[Sqwertz]

On 3/18/2016 11:58 AM, Sqwertz wrote:
> You're up, Sheldon. And don't start going soft now.
>
> -sw
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil bastard!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
swe...@cluemail.compost
<1qauy6zyozuo9$.d...@sqwertz.com>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4
ab...@blocknews.net


She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
swe...@cluemail.compost
<i6x4dy0h0232$.d...@sqwertz.com>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really fucking done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic bastard!

[isw]

In article <1x3rhfx3...@sqwertz.com>,
Sqwertz <swe...@cluemail.compost> wrote:

> The best part of corned beef and cabbage is the leftover corned beef
> for making Reuben sandwiches.
>
> https://www.flickr.com/photos/sqwertz/25792217551/in/photostream/lightbox/
>
> With Swiss cheese, sauerkraut, Russian dressing, and Lowensenf mustard
> on seeded black Russian Rye Bread.

Nice looking sandwich. Too bad you completely ruined it with Russian
dressing and mustard ...

8^} just for safety's sake.

Isaac (who was told by his uncle the chef what *never* to put on a
Reuben)

[col...@gmail.com]

I'm part German but I don't like kraut.

[Janet B]

On Sat, 19 Mar 2016 01:28:55 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On Fri, 18 Mar 2016 22:44:43 -0700, isw wrote:
>
>> In article <1x3rhfx3...@sqwertz.com>,
>> Sqwertz <swe...@cluemail.compost> wrote:
>>
>>> The best part of corned beef and cabbage is the leftover corned beef
>>> for making Reuben sandwiches.
>>>
>>> https://www.flickr.com/photos/sqwertz/25792217551/in/photostream/lightbox/
>>>
>>> With Swiss cheese, sauerkraut, Russian dressing, and Lowensenf mustard
>>> on seeded black Russian Rye Bread.
>>
>> Nice looking sandwich. Too bad you completely ruined it with Russian
>> dressing and mustard ...
>

>Blasphemy! Infidel! Certainly better than the Thousand Island crap
>that so many places use.
>
>My Russian dressing is mayo, ketchup, horseradish, dill (NOT SWEET)
>pickle relish, paprika, onion powder, Worcestershire.

>
>> 8^} just for safety's sake.
>>
>> Isaac (who was told by his uncle the chef what *never* to put on a
>> Reuben)
>

>The ingredients I used are considered pretty authentic. What did
>Uncle W recommend?
>
>-sw

I did some googling just because 'your' Russian dressing isn't my
Russian dressing. Final result? You go right ahead with your
dressing. There is enough confusion regarding Russian Dressing vs
Thousand Island Dressing that there are many links to answer that
question. But, there is no consensus on the finer details. Googling
the dressings led me to Google the sandwich. There is no consensus
on the details there either.
Janet US

[sf]

On Sat, 19 Mar 2016 06:44:01 -0700 (PDT), col...@gmail.com wrote:

> I'm part German but I don't like kraut.

Not a big sauerkraut fan either, but I do enjoy it on a classic Ruben.
Come to think of it, that's the only way I enjoy eating pastrami too.

--

sf

[Dave Smith]

That is about the only way I ever have it. It's good in a Reuben. Every
other use of sauerkraut is IMO a step down.

[Sqwertz]

On 3/19/2016 12:28 AM, Sqwertz wrote:
> What did
> Uncle W recommend?
>
> -sw

[Sqwertz]

On 3/19/2016 10:16 AM, Sqwertz wrote:
> I think I'll make another one now...

[Brooklyn1]

Dave Smith wrote:

>sf wrote:
>>col...@gmail.com wrote:
>>
>>> I'm part German but I don't like kraut.

Which part of yourself do you not like... because you are part
kraut... you probably don't like your tiny kraut peepee.

>> Not a big sauerkraut fan either, but I do enjoy it on a classic Ruben.
>> Come to think of it, that's the only way I enjoy eating pastrami too.
>
>That is about the only way I ever have it. It's good in a Reuben. Every
>other use of sauerkraut is IMO a step down.

I think sauerkraut on corned beef is a giant step down (totally ruins
good corned beef), and I love sauerkraut, the best accompaniment to a
dawg ever invented. I don't really need anything to accompany
sauerkraut, I can fress it plain by the pound from the barrel, the
crock, the jar, even from the tin. But simmered kielbasa with
sauerkraut is a match made in heaven... only thing better with
kielbasa is:
http://www.pierogies.com/retail/products/product.aspx?product=551
I'm sure some can make homemade pierogies better but Mrs. Ts are darn
good... I don't like those with cheddar.

Tonight's dinner will be the left over roast beef with pasta and
broccoli dressed with slivered garlic in olive oil... had a box of
Barilla fiori, and interesting shape:
http://www.shopwell.com/barilla-tri-color-fiori/pasta/p/7680852008

[Cheryl]

Sqwertz <swe...@cluemail.compost> Wrote in message:

> The best part of corned beef and cabbage is the leftover corned beef
> for making Reuben sandwiches.
>
> https://www.flickr.com/photos/sqwertz/25792217551/in/photostream/lightbox/
>
> With Swiss cheese, sauerkraut, Russian dressing, and Lowensenf mustard
> on seeded black Russian Rye Bread.
>

> You're up, Sheldon. And don't start going soft now.
>
> -sw
>

Looks good to me! didn't make any sandwiches with my leftovers.
Trying to cut back on bread. The leftovers of my corned beef were
just as good as when first made. This year I soaked it in water
in the fridge for a full 12 hours before cooking. I worried at
first about the color but it turned out to be the best one I ever
made.

Hopefully this tablet posts this correctly. My laptop actually
blue screened today for the first time ever so I'm running a full
scan.
--


----Android NewsGroup Reader----
http://usenet.sinaapp.com/

[Brooklyn1]

Sqwertz wrote:
>>
>> The best part of corned beef and cabbage is the leftover corned beef
>> for making Reuben sandwiches.
>>
>> https://www.flickr.com/photos/sqwertz/25792217551/in/photostream/lightbox/
>>
>> With Swiss cheese, sauerkraut, Russian dressing, and Lowensenf mustard
>> on seeded black Russian Rye Bread.
>>
>> You're up, Sheldon. And don't start going soft now.

Actually I don't much care all that much for corned beef sandwiches
but I wouldn't want it on pumpernickle/blackbread/whatever, I'd want
it on real sourdough Jewish seeded rye, which I know none exists in
Texass... actually not much exists in NYC or anywhere anymore...
besides St. Paddy's Day corned beef in those plastic packets from
stupidmarkets is nothing like *real* NYC kosher deli corned beef from
the days when each used their own guarded recipe. I much prefer real
kosher pastrami, but no longer exists anywhere either... last I ate
real pastrami has to be circa 1975... it's gone, gone forever. People
who cooked foods to die for eventually died themselves and took their
methods to their grave. I'm absolutely positive that the dwarf hasn't
a clue what's real corned beef... he doesn't know but his sandwich
looks like shit, that meat is even the wrong color.

[Janet B]

On Sat, 19 Mar 2016 16:56:25 -0400, Brooklyn1
<grave...@verizon.net> wrote:

snip

>
>I think sauerkraut on corned beef is a giant step down (totally ruins
>good corned beef), and I love sauerkraut, the best accompaniment to a
>dawg ever invented.

snip
I just don't get putting kraut on a dog or a brat. Not my cup of tea.
I want mustard and onions only
Janet US

[Brooklyn1]

On Sat, 19 Mar 2016 18:08:28 -0600, Janet B <nos...@cableone.net>
wrote:

Typical midwestener who has never met a real hotdog... WTF is a brat?

[Janet B]

Bratwurst. We eat brats (sandwiches on a crispy roll) instead of
boiled hotdogs on soft, sweet buns. ;)) New Yawkers don't know
about the greatest sausage sandwich of all. :))

Janet US

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

Brat is short for Bratwurst (sp?) which is a sausage sort.

--

[jmcquown]

You know damn good and well what bratwurst sausage is.

Jill

[isw]

In article <aueyfquejnrv$.d...@sqwertz.com>,

Sqwertz <swe...@cluemail.compost> wrote:

> On Fri, 18 Mar 2016 22:44:43 -0700, isw wrote:
>

> > In article <1x3rhfx3...@sqwertz.com>,
> > Sqwertz <swe...@cluemail.compost> wrote:
> >
> >> The best part of corned beef and cabbage is the leftover corned beef
> >> for making Reuben sandwiches.
> >>
> >> https://www.flickr.com/photos/sqwertz/25792217551/in/photostream/lightbox/
> >>
> >> With Swiss cheese, sauerkraut, Russian dressing, and Lowensenf mustard
> >> on seeded black Russian Rye Bread.
> >
> > Nice looking sandwich. Too bad you completely ruined it with Russian
> > dressing and mustard ...
>

> Blasphemy! Infidel! Certainly better than the Thousand Island crap
> that so many places use.
>
> My Russian dressing is mayo, ketchup, horseradish, dill (NOT SWEET)
> pickle relish, paprika, onion powder, Worcestershire.
>

> > 8^} just for safety's sake.
> >
> > Isaac (who was told by his uncle the chef what *never* to put on a
> > Reuben)
>

> The ingredients I used are considered pretty authentic. What did
> Uncle W recommend?

Corned beef (or pastrami), Swiss cheese, good sauerkraut; on caraway
rye, grilled in a bit of butter. Period. Unk was an old-fashioned chef
back about 50 years; mostly hotels or resorts, did big buffet layouts,
ice carvings, ...

I suspect the dressing/no dressing thing may be regional; he worked
mostly in the northeast.

Isaac

[William]

On Sat, 19 Mar 2016 20:23:24 -0400, Brooklyn1
<grave...@verizon.net> wrote:

> WTF is a brat?

A Hot Dog made out of Pork.

William

[Gary]

jmcquown wrote:

>
> Brooklyn1 wrote:
> > Typical midwestener who has never met a real hotdog... WTF is a brat?
> >
> You know damn good and well what bratwurst sausage is.

heh heh Kick his ass, Jill! ;-)

[Janet B]

Blasphemy. If you have had a brat that was like a hot dog, you need
to find a different brat.
Janet US

[Cindy Hamilton]

No only that, but hot dogs are often made from pork.

Cindy Hamilton

[notbob]

On 2016-03-20, Janet B <nos...@cableone.net> wrote:

> Blasphemy. If you have had a brat that was like a hot dog, you need
> to find a different brat.

Nonsense.

The 2nd best hot link I ever tasted was made by a small company in
Oakland, CA. They looked exactly like a foot-long hot dog. Same
size, length, and same texture, except they were hot links. Hotlinks
have a similar texture to brats. IOW, traditionally, they are fairly
coarse ground. These were ground to the same consistency as a plain
ol' hot dog, yet they were freakin' excellent!

FWIW, the best hot link was at a BBQ joint in Newark, CA. Huge,
coarse ground, donkey-dick-sized sausages with whole pieces of hot pepper,
throughout and imported from Louisiana. When the guy retired and sold
his place, I almost cried. The new owners were clueless.

FYI: Johnsonville Beer n' Brats make my fingers slightly swell and the
joints become noticeably painful, but not their Original Brats. Gotta
wonder what the heck they're putting in those BnB sausages. I cannot
eat them. 8|

nb

[Cindy Hamilton]

I've seen veal bratwurst that was about the consistency of a hot dog,
for example:

<http://www.usinger.com/deli/bratwurst/cooked-bratwurst.html#.Vu7c1ctJmJA>

and I've seen other bratwurst that was more coarsely ground, for example
<http://www.johnsonville.com/products/original-bratwurst.html>

Cindy Hamilton

[Dave Smith]

I thought they were made with pork, beef and veal.

[notbob]

On 2016-03-20, Dave Smith <adavid...@sympatico.ca> wrote:

> I thought they were made with pork, beef and veal.

Not too much veal being served, these days.

Heck, even the veal is not veal! Original Joe's, in San Jose, was
caught subbing chicken or pork (I forget) for their veal scallopini.
Busted!

nb

[Janet B]

depends on the recipe. There are hundreds of kinds of brats. I was
just showing my preference
Janet US

[Dave Smith]

I am sure there are. FWIW, there is a butcher about two miles down the
road from me who is an award winning sausage maker. Apparently those
awards actually exist. He always has at least a dozen types of sausage
available, and they are usually really, really good. I once made the
mistake of asking if he had Bratwurst and it was if I had said something
rude about his mother. I don't know why he seemed to be so insulted. I
like Bratwurst and I have no idea why he refuses to make it.

[jmcquown]

I suppose you could ask him. But he might be insulted that you don't
already know.

Jill

[Dave Smith]

I suppose I could. Based on his reaction..... no thanks. I will get my
Bratwurst elsewhere.

[Cheryl]

More like an Italian sausage but different seasonings is how I describe
them.

--
ღ.¸¸.✫*¨`*✶
Cheryl

[Cheryl]

On 3/20/2016 1:19 PM, notbob wrote:

> FYI: Johnsonville Beer n' Brats make my fingers slightly swell and the
> joints become noticeably painful, but not their Original Brats. Gotta
> wonder what the heck they're putting in those BnB sausages. I cannot
> eat them. 8|

Do you know if you have a nightshade intolerance? Nightshades (bell
peppers, tomatoes I think, some other veggies) can inflame arthritis.

[sf]

On 20 Mar 2016 17:19:49 GMT, notbob <not...@nothome.com> wrote:

> FYI: Johnsonville Beer n' Brats make my fingers slightly swell and the
> joints become noticeably painful, but not their Original Brats. Gotta
> wonder what the heck they're putting in those BnB sausages. I cannot
> eat them. 8|

I wanted original brats to make brat burgers on Friday, but they only
had the beer brats so I mixed it half & half with plain hamburger.
Glad I did because I wouldn't have wanted any more seasoning than that
in my burger meat.

--

sf

[sf]

On Sun, 20 Mar 2016 22:56:48 -0400, Cheryl <jlhs...@hotmail.com>
wrote:

Agree.

--

sf

[notbob]

On 2016-03-21, Cheryl <jlhs...@hotmail.com> wrote:

>> FYI: Johnsonville Beer n' Brats make my fingers slightly swell and the
>> joints become noticeably painful, but not their Original Brats. Gotta
>> wonder what the heck they're putting in those BnB sausages. I cannot
>> eat them. 8|

> Do you know if you have a nightshade intolerance? Nightshades (bell
> peppers, tomatoes I think, some other veggies) can inflame arthritis.

I do not.

I love grn pprs, even more than tomatoes, both which I've been eating
all my life. OTOH, I've gotten an allergic reaction to cucumber
peelings and, when I was younger, avacado pulp. Not so much,
anymore. Those BnB sausage are the only food that effects me, that
way. 8|

nb

[Sqwertz]

On 3/20/2016 12:40 PM, Sqwertz wrote:
> I moved to California I was like... that ain't bratwurst!
our woman abuse is as grotesque, unprovoked, and ugly as anything anyone
in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

[Helpful person]

On Saturday, March 19, 2016 at 1:44:50 AM UTC-4, isw wrote:
>
> Nice looking sandwich. Too bad you completely ruined it with Russian
> dressing and mustard ...
>

> 8^} just for safety's sake.
>
> Isaac (who was told by his uncle the chef what *never* to put on a
> Reuben)

By definition a Reuben Sandwich is made with Russian dressing (but not mustard).

http://www.richardfisher.com

[Helpful person]

On Saturday, March 19, 2016 at 7:52:17 PM UTC-4, Brooklyn1 wrote:

> Actually I don't much care all that much for corned beef sandwiches
> but I wouldn't want it on pumpernickle/blackbread/whatever, I'd want
> it on real sourdough Jewish seeded rye, which I know none exists in
> Texass... actually not much exists in NYC or anywhere anymore...
> besides St. Paddy's Day corned beef in those plastic packets from
> stupidmarkets is nothing like *real* NYC kosher deli corned beef from
> the days when each used their own guarded recipe. I much prefer real
> kosher pastrami, but no longer exists anywhere either... last I ate
> real pastrami has to be circa 1975... it's gone, gone forever. People
> who cooked foods to die for eventually died themselves and took their
> methods to their grave. I'm absolutely positive that the dwarf hasn't
> a clue what's real corned beef... he doesn't know but his sandwich
> looks like shit, that meat is even the wrong color.

I don't know about Texas but "real" corned beef and pastrami are available in other parts of the country. They are available by mail order but at a terrible price.

http://www.richardfisher.com