Finally! The Lunch Thread!

Darrell Green Fan said:
I saw a guy do that at a golf course as his friends laughed at him. I tried one at work last summer and it was way better, crisp on the outside like a campfire dog. But once was enough.
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Once is never enough. :p
 
I definitely know what you mean. I'm a tomato-a-holic. I've had that slippery problem with tomatoes and burgers. And there are accomplished chefs who advocate against tomatoes on burgers for just that reason.

But I don't have so much of a problem with tomatoes on sandwiches unless it's something like avocado slices and tomato slices. My tuna sandwich and my chicken sandwich will get a tomato slice for sure.

On burgers, I think it's wise not to slop wet condiments on the tomato slice. Put the tomato slice between something rough like lettuce and the burger, for example. Add a little coarse pepper or coarse salt or both to the tomato slice to roughen it up. Avoid pickle slices on top of tomato slices and vice versa. Onion slices should be broken up into rings.

On a BLT, I'd put the tomato slice in the middle. Lettuce leaf on the bottom will catch that juice. Toasting the bread helps too.
 
Mark The Homer I'm sure I would love your Ruebens I just have been jonesing for Katz's. I'm sorry if I offended you
 
I agree about the BLTs it's all about the tomato
 
Mark The Homer said:
I definitely know what you mean. I'm a tomato-a-holic. I've had that slippery problem with tomatoes and burgers. And there are accomplished chefs who advocate against tomatoes on burgers for just that reason.

But I don't have so much of a problem with tomatoes on sandwiches unless it's something like avocado slices and tomato slices. My tuna sandwich and my chicken sandwich will get a tomato slice for sure.

On burgers, I think it's wise not to slop wet condiments on the tomato slice. Put the tomato slice between something rough like lettuce and the burger, for example. Add a little coarse pepper or coarse salt or both to the tomato slice to roughen it up. Avoid pickle slices on top of tomato slices and vice versa. Onion slices should be broken up into rings.

On a BLT, I'd put the tomato slice in the middle. Lettuce leaf on the bottom will catch that juice. Toasting the bread helps too.
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I love tomatoes. I love a caprese salad. I love just popping cherry tomatoes.

But I just can’t do them on anything between bread.

I have just come to accept this as my fate and moved on. :)
 
Mark The Homer said:
Best reuben.

Open can of Libby's sour kraut. Squeeze out most of the juice, but not all of it. Place in bowl, cover loosely. Heat with microwave.

Butter two slices of Beef Steak Hearty Rye bread. Use salted butter.

Lay one in pan butter side down. I like my commercial cast aluminum pan. It heats super evenly.

Add swiss cheese to cover bread,

Add one layer of thinly sliced corned beef.

Add layer of heated Sour kraut.

Add another layer of thinly sliced corned beef.

Add final layer of swiss cheese.

Add second slice of buttered bread, butter side up.

Sandwich in the pan should not be thick. It should be relatively thin.

Heat pan, medium low, with sandwich in it. Surface temp of pan should come up to be around 300 F.

Tent with large square of foil so that heat rising up around pan is redirected towards sandwich.

Wait.

After a few mins, place chef press on top of sandwich.

Tent with foil.

Wait. Be patient.

After a while, place ear next to pan. When it's starts to sizzle, it's probably time to flip.

Slide small sharp spatula underneath carefully. Loosen sandwich. Check for toasted-ness. Flip when perfect. Toasted side should be edge to edge perfection

Heat second side. Add chef press. Ten with foil optional.

Second side will toast much quicker.

The trick is to heat slowly enough so that sandwich is piping hot but also has perfected toasted sides.

Remove sandwich. Slice in half on a board. I like to use a bread knife and saw back and forth to get through the toasted side, then finish with a chef's knife through the soft under-layers.

Serving with pickle is classic.

Sandwich should be relatively thin, piping hot, crisp toasted bread, melted gooey cheese.

Best reuben ever!

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Just here to verify the insane deliciousness of Mark The Homer’s Reuben’s. Katz’s Deli is an experience for sure, but the proportions are chaotic. In the words of Mitch Hedberg, “New York deli’s, they put too much meat on the fuckin’ sandwich. It’s like a cow with a cracker on either side.”
 
DC Lovin San Francisco said:
Just here to verify the insane deliciousness of Mark The Homer’s Reuben’s. Katz’s Deli is an experience for sure, but the proportions are chaotic. In the words of Mitch Hedberg, “New York deli’s, they put too much meat on the fuckin’ sandwich. It’s like a cow with a cracker on either side.”
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They are the best goddamn corned beef and pastrami sandwiches in the world. Too big? That's like saying you got too much coochie this weekend! LOL! 🤣🤣🤣

27 days until the DR
 
For all of those people enjoying the season with the soft shell crabs... how is that going? you're making me jealous
 
Best goddamn crab sandwich in the world. It's going great! I've had four over the past three weeks. Plus I have four boxes of frozen soft shell crabs in the freezer for later.
 
Mark The Homer said:
Best goddamn crab sandwich in the world. It's going great! I've had four over the past three weeks. Plus I have four boxes of frozen soft shell crabs in the freezer for later.
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You are blessed! Have a softshell BLT for me please!

Remember you can stuff underneath the shell for extra ummph!
 
DC Lovin San Francisco said:
Just here to verify the insane deliciousness of Mark The Homer’s Reuben’s. Katz’s Deli is an experience for sure, but the proportions are chaotic. In the words of Mitch Hedberg, “New York deli’s, they put too much meat on the fuckin’ sandwich. It’s like a cow with a cracker on either side.”
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That can actually be a problem for me too. A gyro from the place up the street loads theirs with so much meat I need to add my own lettuce.
 
RedWolf said:
For all of those people enjoying the season with the soft shell crabs... how is that going? you're making me jealous
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It is going great! I've eaten them a couple of times this season and plan to eat a lot more. They're peaking right now. The plan is to freeze a dozen, or two. I always take a few down to Mom's and make them for her and my Uncle when I visit. My favorite is fried with a simple batter, a squeeze of lemon and a smidgen of cocktail sauce on the side.
 
Mark The Homer said:
Best goddamn crab sandwich in the world. It's going great! I've had four over the past three weeks. Plus I have four boxes of frozen soft shell crabs in the freezer for later.
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They're great on a BLT too, but I refuse to use anything but a tomato right out of the garden, so I'll have to freeze some too.
Make sure that you eat them within 6 months. They won't go bad after that, but the flavor starts to go downhill.
 


Local MD boy
 
RedWolf said:
I hope they are using real lamb
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They are using the same meat everyone else does. Now I like gyros, even know how to pronounce it correctly. But the truth is every gyro I've ever had tasted exactly the same. I know I know posters will swear they have a place that has great gyros, I'm not convinced I could tell the difference.
 
RedWolf said:


Local MD boy
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I discovered Luke on a Maryland Public Television show and have subscribed to his YouTube channel. Very likeable guy and I enjoy his videos, but I froze a shot at his crab stand and man are they expensive.

I gotta get on the soft shell run before it's too late.
 
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