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Random Sammich

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Mmm… Reuben

20170220_120126-1600x1200My 30 day timer let me know it was time to check the sauerkraut I had working on the counter top.  Much success!  I celebrated the occasion by baking a loaf of rye bread and thawing a baggie of pastrami for reubens.  I’ve taken to putting out a small bowl of thousand island as a dip rather than trying to pour it directly on the sammich.  I think that works best but YMMV.

Sammich Pr0n – Porchetta & Egg

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Sammich Pr0n

20170216_164642-1600x1200Porchetta

Sammich Pron – Cheeseburger

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Sammich Pr0n – Pastrami Reuben

20161213_163610-1600x1200Here’s a nice reuben sammich on rye that was made in our bread machine.  It’s a fairly simple recipe that works very well every time for us.  I experimented a little by adding a tablespoon of molasses to this batch.  I can’t say I noticed much of a difference.

Sammich Pr0n

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Sammich Pr0n

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Adventure in Sous Vide

20161011_1833261600x1200I was hoping this pork shoulder would really take on a lot of the flavor of this mojo marinade when I vacuum sealed it in this pleated bag.  Alas, the bag was a poor choice as it turned out.20161011_1948051600x1200It looked good here, but it was just getting started.  I set the temp at 175 and let it run all night.  Alas, the bag developed a leak, I fault the high temp and the fact that the pleated bag meant that the sealer had to heat through 4 layers for a seal.  I don’t know if a regular bag will hold but I am unlikely to test it at that temperature again.  Maybe 160-165.20161012_0955121600x1200At any rate the internal temp made it only to 165 and needed a boost if I was going to be able to pull it apart.  I gave it a rub with my generic mixture and put it into a 400 oven for an hour and some.20161012_1057581600x1200That worked very well, I didn’t wait for it to cool enough for a thorough pulling, instead chopping the big pieces up in a different pan with that heavy spatula/scraper.20161012_1102481600x1200While the shoulder was in the oven these buns were prepared for baking and they went into the already hot oven as the meat was being chopped20161012_1149391600x1200All in all, the sous vide fiasco was disappointing but the shoulder wasn’t totally ruined.  I was hoping to use the pork in a mostly authentic Cuban sammich.  I’ve been told that the mojo pork is key for those.  Sad!