Sammich Pr0n

One of our favorite sammiches, The Reuben.  I found the meat sealed in a vacuum bag tucked away in the freezer.  I won’t say that you can safely eat meat that has been frozen for as long as this has but I will note that Russian researchers have eaten meat from mammoths that emerged from the Siberian permafrost.
Those are pickled daikon radish on the plate next to the dill spears.  I had some leftover from when I made kimchi last and I wasn’t sure what to do with them.  They are good pickles!  The brine is half rice vinegar half water plus some salt.  I don’t remember the exact salt dose but it wasn’t much.  They are refrigerator pickles.

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Sammich Pr0n – Reuben

Easy bread machine rye:

1 cup rye flour
2 3/4 cups bread flour
1/3 cup brown sugar
2 teaspoons caraway seed
1 1/2 teaspoons salt
2 tablespoons butter
1 1/2 cups water
1 1/2 teaspoons yeast

Fill the machine as per recommend practice (usually add liquids first and flour last except sprinkle the yeast atop everything) and hit start.

I generally make a pile of corned beef in a skillet, top it with cheese, and add the sauerkraut last.  Splash in some water or ‘kraut juice, cover, and heat on medium until the cheese has melted.  We like ours on lightly toasted rye but I’m not sure the reuben referees will necessarily deduct points for un-toasted bread.

Smoked Pork Shoulder

We left this in a 250° smoker with peach wood chips and it got plenty of smoke.  I brought it into the oven to finish at 350°, the photo is of it as it came out.  I set the oven probe to 190° and it worked like a charm.  The oven doesn’t shut down but it does beep like a tot with a new horn on his tricycle.Pulled the bone and chopped the meat before portioning it into plastic containers for freezing.Naturally, we kept some out for immediate use.  I like giardiniera on mine, along with a sauce of some sort.  The potato salad is a basic egg mustard recipe.  I’ll keep making this style until MrsJ mentions that she might just be wore out on it.  My chives are coming up from last year’s potting so there are chopped chives in this batch.We left some herbs out to overwinter, wondering if any would survive, the tyme is coming back but the parsley, sage, rosemary, and oregano seem to be gone.

Sammich Pr0n

This is not the first b.e.l.t. of the season but it does feature my homemade bacon.  Sadly, the supermarket tomatoes are as lacking as one would expect.  I made up for that with the extra egg.This is my famous “leaning tower of cheeseburger” sammich!  Not leaning, actually, more like lopsided.  My famous “lopsided cheeseburger” doesn’t have quite the same mouthfeel.Pulled pork sliders with slaw.  That’s a gob of loaded potato salad towards the back with all the ground peppers on it.

Tired of Turkey

Broke out the sous vide rig for a flat iron steak, ran it to 140 degrees for 4 hours, sliced it, and tossed it into a skillet with a sliced onion just turning brown.  Made a roux of butter and flour, whisked in milk, and cooked that to thicken, adding Provolone bit by bit to make a nice cheese sauce for the the sammiches.  The buns are toasting on the grill.  I love my new oven.