Topic: WHEN THINGS GO SWIMMINGLY (Read 5272 times)

John G. · « **Reply #120 on:** March 04, 2015, 07:35:46 PM »

Five Stroganoff dance!

John G. · « **Reply #121 on:** March 04, 2015, 07:51:54 PM »

Watching an oddity called The Phynx with a Lieber and Stoller score.

ChasSmith · « **Reply #122 on:** March 04, 2015, 08:12:23 PM »

I should confess to having eaten a couple of home-assembled pastrami sandwiches tonight. I'd been craving this for a while. Instead of my purist pastrami-mustard-rye version, I wanted my home-brewed Rueben-ish cole slaw version. It only takes a minute to make a great one, and most of that time is spent separating the thin layers of pastrami to stack it properly.

The local ingredients:

Boar's Head (ubiquitous deli brand in the northeast) pastrami, sliced very thin.
Finlandia (imported, aged) swiss cheese (a favorite), also sliced very thin.
Shop Rite store-baked seeded rye bread.
Shop Rite store brand cole slaw (I have yet to find my ideal in cole slaw, but this fills the bill).

Stack at least a quarter pound of the pastrami on a plate. Put a slice or two of swiss cheese on top. Nuke for 15 seconds. Remove, flip it, add a slice of swiss to the other side, nuke for another 15 seconds. Place this steaming pile of heaven on one slice of the rye bread. Add the cole slaw, the other slice of bread, and press the sandwich closed. (I like a pressed sandwich.)

Eat.

Repeat.

ChasSmith · « **Reply #123 on:** March 04, 2015, 08:19:05 PM »

It may not be the Carnegie's or Katz's or Langer's or Nate's or even Al's, but this pastrami is far and above any other I've had from a store, and taking a minute to prepare it this way, whether for the plain or the cole slaw version, is totally rewarding.

John G. · « **Reply #124 on:** March 04, 2015, 08:38:58 PM »

Had a house-cured pastrami sandwich yesterday at lunch at a new BBQ joint. It was excellent, except there was no pickle on the side. I could have eaten three.

John G. · « **Reply #125 on:** March 04, 2015, 08:40:39 PM »

In addition to excellent pastrami, there was a thin slab of Swiss, some sauerkraut and a thousand island dressing with the tiniest bit of sriracha in it for the tiniest kick.

Druxy · « **Reply #126 on:** March 04, 2015, 08:47:55 PM »

We watched THE THIRD MAN tonight.

Is there a better picture in black and white?

bk · « **Reply #127 on:** March 04, 2015, 08:54:15 PM »

Finished with my viewing.

TCB · « **Reply #128 on:** March 04, 2015, 09:30:11 PM »

Quote from: Ginny on March 04, 2015, 04:28:15 PM

Quote from: TCB on March 04, 2015, 04:12:27 PM
Quote from: Ginny on March 04, 2015, 12:17:37 PM
Just put one of our favorite dinners in the oven - a beef "stroganoff" casserole. Great for a snowy evening...

Recipe please!!

2 pounds stew beef, cut in 1" cubes
1 can cream of mushroom soup
1 packet Lipton onion soup mix
1 cup white cooking sherry

Combine in deep oven dish and top with 8 oz. sliced fresh mushrooms. Cover and bake at 325 for 3 hours. Serve over noodles with a green vegetable and crusty bread.

Sounds really good, but I am a little worried about the cooking sherry.

TCB · « **Reply #129 on:** March 04, 2015, 09:32:34 PM »

Quote from: John G. on March 04, 2015, 07:35:46 PM

Five Stroganoff dance!

Nice presentation. Do we have a recipe to go with it?

bk · « **Reply #130 on:** March 04, 2015, 09:35:56 PM »

It is no secret that I make the finest stroganoff in the universe. And my recipe differs in several ways from the one listed here.

TCB · « **Reply #131 on:** March 04, 2015, 09:37:59 PM »

Quote from: ChasSmith on March 04, 2015, 08:12:23 PM

I should confess to having eaten a couple of home-assembled pastrami sandwiches tonight. I'd been craving this for a while. Instead of my purist pastrami-mustard-rye version, I wanted my home-brewed Rueben-ish cole slaw version. It only takes a minute to make a great one, and most of that time is spent separating the thin layers of pastrami to stack it properly.

The local ingredients:

Boar's Head (ubiquitous deli brand in the northeast) pastrami, sliced very thin.
Finlandia (imported, aged) swiss cheese (a favorite), also sliced very thin.
Shop Rite store-baked seeded rye bread.
Shop Rite store brand cole slaw (I have yet to find my ideal in cole slaw, but this fills the bill).

Stack at least a quarter pound of the pastrami on a plate. Put a slice or two of swiss cheese on top. Nuke for 15 seconds. Remove, flip it, add a slice of swiss to the other side, nuke for another 15 seconds. Place this steaming pile of heaven on one slice of the rye bread. Add the cole slaw, the other slice of bread, and press the sandwich closed. (I like a pressed sandwich.)

Eat.

Repeat.

No Russian dressing, no 1000 island, or even mustard?

TCB · « **Reply #132 on:** March 04, 2015, 09:41:08 PM »

Quote from: bk on March 04, 2015, 09:35:56 PM

It is no secret that I make the finest stroganoff in the universe. And my recipe differs in several ways from the one listed here.

Will you share?

TCB · « **Reply #133 on:** March 04, 2015, 09:50:01 PM »

I love when we starting talking about food here.

TCB · « **Reply #134 on:** March 04, 2015, 10:02:15 PM »

I am really hungry all of a sudden.

TCB · « **Reply #135 on:** March 04, 2015, 10:03:11 PM »

Why don't you get yourself some ice cream.

TCB · « **Reply #136 on:** March 04, 2015, 10:03:44 PM »

Quote from: TCB on March 04, 2015, 10:03:11 PM

Why don't you get yourself some ice cream.

Because we are out of ice cream.

TCB · « **Reply #137 on:** March 04, 2015, 10:05:34 PM »

Quote from: TCB on March 04, 2015, 10:03:44 PM

Quote from: TCB on March 04, 2015, 10:03:11 PM
Why don't you get yourself some ice cream.

Because we are out of ice cream.

No-o-o-o-o-o-o!

TCB · « **Reply #138 on:** March 04, 2015, 10:06:12 PM »

Blame the guy who buys the groceries.

TCB · « **Reply #139 on:** March 04, 2015, 10:07:47 PM »

Well, I guess I will go to bed hungry.

G'night!

Jane · « **Reply #140 on:** March 04, 2015, 10:34:41 PM »

Quote from: bk on March 04, 2015, 09:35:56 PM

It is no secret that I make the finest stroganoff in the universe. And my recipe differs in several ways from the one listed here.

If I remember correctly yours is very much like the stroganoff Keith used to make.

Jane · « **Reply #141 on:** March 04, 2015, 10:36:22 PM »

DR TCB. Is there something you have found to sustitute for cooking wine or do you just skip the recipe?

bk · « **Reply #142 on:** March 04, 2015, 10:53:13 PM »

What I'm thinking about doing is a little dinner party - haven't done one in a decade, I think. Hopefully I'll remember how to do it all, then I'll give out the recipe.

Jane · « **Reply #143 on:** March 04, 2015, 11:14:30 PM »

I think I should stop reading "The Woman Upstairs" and begin a different book. The fact that I am not reading when I'm in bed wide awake is telling me I don't want to return to the story.

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Author Topic: WHEN THINGS GO SWIMMINGLY (Read 5272 times)