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St Paddy's Day

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HankB:
I did corned beef and potatoes, but instead of boiled cabbage I had bacon-fortified sauerkraut. Yuengling rather than Guinness.

I cook my (store bought) corned beef by simmering it at 190-205 for about 3 hours - in addition to the included spice packets I add half a quartered sweet onion, black peppercorns, coriander, mustard seed, whole cloves, a little rosemary, a pinch of cinnamon, and more fresh garlic than most published recipes. 

Today, modified & improved Reubens - dark rye, corned beef, bacon-fortified sauerkraut, mayo (rather than Russian or Thousand Island), and Havarti rather than swiss cheese. Sliced dill pickle on the side. Yuengling again.

I have thinly-sliced leftover corned beef wrapped up in sandwich-size portions in the deep freeze for whenever I want a Reuben.

K Frame:
"Today, modified & improved Reubens - dark rye, corned beef, bacon-fortified sauerkraut, mayo (rather than Russian or Thousand Island), and Havarti rather than swiss cheese. Sliced dill pickle on the side."

My mouth is watering.

Of all of the sandwiches, the Reuben is the greatest of them. King among kings.

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