What are you cooking?

[Innesfan]

As I've hear said there are no true delis south of Cincinnati or west of Chicago.

Probably more true now than ever. South Florida had many once. Most are gone and with the old stand-by Wolfie's closing they are probably down to low single digits. LA has Canter's which has been serving the real deal 24/7 since 1941. I always pay them a visit when I'm out there and have never not spotted a celeb or two peering out over their piled-high pastrami.

 

[jaylach]

Yet one more way we’ve been culturally stiffed out here in The Great American West .

It's OK as long as I can make my own Rubens. I like mine on marbled rye.

 

[jaylach]

Thinking corned... One thing I can't stand is mushy cabbage in corned beef and cabbage. I put in a wedge about 15-20 minutes before I'm going to eat. I also like vinegar on the cabbage and taters. A lot of people don't but I also add a bunch of carrots.

 

[Back in the fold]

It's OK as long as I can make my own Rubens. I like mine on marbled rye.

Is there anything like a good Reuben sandwich on real rye bread ?

 

[jaylach]

Is there anything like a good Reuben sandwich on real rye bread ?

Well... bacon and tomato does come close.

 

[gimme30]

Yet one more way we’ve been culturally stiffed out here in The Great American West .

Ain't that the truth. I guess the trade off for wide open spaces is worth it? Around here the so-called delis serve flatbread sandwiches. Since when was a pita something you could get at a deli? And heaven forbid you ask for rye bread.

 

[Back in the fold]

And heaven forbid you ask for rye bread.

Fortunately I have a local bakery that makes rye bread . If not for that I’d be S.O.L.

 

[jaylach]

Fortunately I have a local bakery that makes rye bread . If not for that I’d be S.O.L.

My local grocery, Albertson's, has an in-store bakery that does rye, pumpernickel, baguettes and a bunch more. Nice thing is that they do 'half loaves' on a lot of the breads. There deli section also does a lot from scratch such as their fried chicken which is really pretty good. As to the chicken they don't get in frozen but, rather, dredge and fry several times a day.

When I lived in Texas there was a Kroger Super Store that I miss a lot. The salad and soup bar was awesome. Also I worked 2nd shift so would get off work and hit the store just after midnight. At midnight ALL meat prices were cut by 50% I have no idea if it is the same now but sure was nice.

 

[Back in the fold]

@jaylach This bakery here in Billings , Great Harvest Bread , is really good . I get whole wheat bread that’s real 100% whole wheat and two other kinds I like . It’s expensive . Seven bucks a loaf but when you put three loaves in a bag and it’s heavy to carry that’s how I know that it’s good bread . Two slices toasted makes a good light breakfast . It’s that filling !
Albertsons up here does fried chicken too and at $ 8.99 for eight pieces it beats KFC and is every bit as good , maybe even better .

 

[jaylach]

@jaylach This bakery here in Billings , Great Harvest Bread , is really good . I get whole wheat bread that’s real 100% whole wheat and two other kinds I like . It’s expensive . Seven bucks a loaf but when you put three loaves in a bag and it’s heavy to carry that’s how I know that it’s good bread . Two slices toasted makes a good light breakfast . It’s that filling !
Albertsons up here does fried chicken too and at $ 8.99 for eight pieces it beats KFC and is every bit as good , maybe even better .

Sigh, if only they could match KFC slaw!

Ya know... many say that you can't do a good steak stove top with the possible exception of cast iron. I beg to refute this opinion. Today's NFL football rib eye. The black on the grill is carbon buildup. If you look close you will see wisps of what looks like steam but is actually smoke from the carbon. You would think it was cooked on coals.

 

[Back in the fold]

Ya know... many say that you can't do a good steak stove top with the possible exception of cast iron. I beg to refute this opinion. Today's NFL football rib eye. The black on the grill is carbon buildup. If you look close you will see wisps of what looks like steam but is actually smoke from the carbon. You would think it was cooked on coals.

View attachment 374702

Oh Man ! Is there anything better than a good steak cooked that way ? That picture has me drooling like a moron .

 

[jaylach]

Oh Man ! Is there anything better than a good steak cooked that way ? That picture has me drooling like a moron .

Carbon is a good thing. Take cast iron as an example. You cure by coating in oil and baking at a high temperature. The oil becomes carbon filling in the cast iron pores as cast iron is pretty porous. In essence the carbon makes the cast iron a non-stick surface.