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Started By
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Doing a Reuben sandwich challenge here in Chattanooga, how should I judge?
Posted on 5/12/14 at 1:46 pm
Posted on 5/12/14 at 1:46 pm
What are the classic ways to judge a reuben? I know what the ingredients are. Should they focus more on the meat or the kraut? Also, should you be able to taste the kraut for what it is or is the point of the dressing to mix in the kraut and take over the flavor? Thanks.
So far I have tried 3 in the city, but a lot of places have it. I know one I won't be getting again either.
So far I have tried 3 in the city, but a lot of places have it. I know one I won't be getting again either.
Posted on 5/12/14 at 1:46 pm to sonusfaber
quote:sounds like you should excuse yourself
how should I judge?
Posted on 5/12/14 at 1:50 pm to sonusfaber
the meat.
if the kraut is bad it hurts it, but great kraut and bad corned beef won't make a good sandwich.
The dressing is important too, you want to taste it, but you don't want it to be drenched.
if the kraut is bad it hurts it, but great kraut and bad corned beef won't make a good sandwich.
The dressing is important too, you want to taste it, but you don't want it to be drenched.
Posted on 5/12/14 at 6:46 pm to Napoleon
quote:
The dressing is important too, you want to taste it, but you don't want it to be drenched.
Thanks. I really like one from Rolling Js, but I only tasted dressing in the kraut, plus it tasted quite a bit like thousand island.
The sandwich I liked the least had poor bread and underaged kraut, but the meat was great and there was plenty of it.
Yes, shameless bump for the evening crew.
Posted on 5/12/14 at 7:18 pm to sonusfaber
It needs to have the Fibonacci sequence on the bread. If you are committed, you should bring someone who specializes in math.
Posted on 5/12/14 at 7:30 pm to TheIndulger
Take a bite , spit it out and say thats not really your thing
Posted on 5/12/14 at 8:00 pm to sonusfaber
Remember the toast. Should be crisp and fully toasted with no evidence of burning of the bread.
Cheese melt does it impress you?
Lots of corn beef. tender and flavorful
Kraut - moist, but not wet.
Sauce - distinct flavor, not runny, not over powering.
The parts must work together to make the sandwich
Cheese melt does it impress you?
Lots of corn beef. tender and flavorful
Kraut - moist, but not wet.
Sauce - distinct flavor, not runny, not over powering.
The parts must work together to make the sandwich
Posted on 5/12/14 at 8:03 pm to MeridianDog
quote:
Sauce - distinct flavor, not runny, not over powering.
If it's going to have a sauce, it better be a legitimate Russian dressing and not that mayonnaisy thousand island crap.
Posted on 5/12/14 at 8:09 pm to Y.A. Tittle
What is russian dressing anyway
Posted on 5/12/14 at 8:12 pm to sonusfaber
I'm just gonna say what I like in a Reuben.
1) good toasted rye
2) good kraut, cut think enough to stay consistent with meat
3) tender thinly sliced corned beef
4) sauce, awesome
1) good toasted rye
2) good kraut, cut think enough to stay consistent with meat
3) tender thinly sliced corned beef
4) sauce, awesome
Posted on 5/12/14 at 9:40 pm to BRgetthenet
quote:
good toasted rye
Bread is number one on the list?
Posted on 5/12/14 at 9:52 pm to sonusfaber
EAch part is equally important , any if them are off it can ruin the sandwich
Posted on 5/12/14 at 9:54 pm to sonusfaber
I'm pretty sure I had it on there last idiot.
lol, you dumb
ETA: Sorry, you're right. Bread is first.
lol, you dumb
ETA: Sorry, you're right. Bread is first.
This post was edited on 5/12/14 at 9:57 pm
Posted on 5/13/14 at 4:58 am to sonusfaber
I would judge several components of the sandwich. Is the bread buttery and crunchy (toasted), not soggy?
Is the meat flavorful and plentiful?
Does the kraut(not slimy or dry but moist) and cheese(melted) compliment the meat and sandwich as a whole or totally takes over the taste of the sandwich?
Is the Russian Dressing heavy, too light, or a perfect amount?
After you have eaten a couple of bites are you looking forward to eating the whole thing, or thinking of an excuse as to why you only ate two bites?
Is the meat flavorful and plentiful?
Does the kraut(not slimy or dry but moist) and cheese(melted) compliment the meat and sandwich as a whole or totally takes over the taste of the sandwich?
Is the Russian Dressing heavy, too light, or a perfect amount?
After you have eaten a couple of bites are you looking forward to eating the whole thing, or thinking of an excuse as to why you only ate two bites?
Posted on 5/13/14 at 7:48 am to TheIndulger
Also known by the term French dressing or Mickeys sauce on the Big Mac. A good Jewish rye bread is the first item for judging, then equal amounts of kraut and corned beef and finally gooey swiss cheese. The sandwich needs several minutes of grilling to make all of the components to have time to meld flavor wise. The kraut should be robust in gaining your taste buds attention along with the cheese.
Posted on 5/13/14 at 8:04 am to Rouge
quote:
sounds like you should excuse yourself
Was precisely my first thought.
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