Re: Whats for dinner???
Oh damn jack. You aint ever had a reuben!!!
Get you some Dark seeded rye. Its the best.
I prefer Grey poupon deli style mustard with horseradish, but Thousand Island is also traditional.
Baby swiss, aged swiss, or jarlsburg, the swisses are traditional, but I prefer Jarlsburg.
Some of that fine corned roo sliced as thin as you can get it.
Claussen chilled saurkraut, its the best..
Take your dark rye and slice yourself 2 slices and place them on a warming griddle plate. lay a slice of swiss over each slice of bread. while the bread toasts and the cheese starts to melt sautee the roo and saurkraut together. I use 2 separate griddles or if yours is big enough just sautee them on the opposite side from the bread.
Once the cheese has melted and the kraut and roo are sufficiently hot, (the kraut will start to brown), pile it all together on the rye and top it with either the deli style mustard or the thousand island.. It is one badass sammage.
I make them for the TFF TEXAS meets. and everyone had liked them so far..
It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze.
The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do.
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Last edited by JLA; 05-23-2011 at 08:22 PM..