[Suzanne]

Originally Posted by KYHeirloomer

Whatever combo you choose, Shel, please don't insult the beef by using that Alpine Lace; a piss-poor excuse for food if there ever was one.

(snippety)

You beat me to it!

As has been noted, just about everything else Shel has would make a good -- maybe even great -- sandwich. I'm thinking also about a sort-of banh mi -- some sweet chili sauce (not Heinz!!), lettuce, shredded carrots and cucumber, maybe some jicama if you have it, thinly sliced fresh or pickled chile peppers, on a toasted baguette.

Mayo is actually okay, since really it's only egg and oil -- but yeah, a lot of us were brought up to think that it's treyf. I still can't get used to it on a burger (except as "special sauce ), but on an RB sandwich, oh yeah baby.

[shel]

Originally Posted by shroomgirl

lolol.....NYC Jew. I can remember walking into a kosher deli in Memphis (as a teenager) and asking for swiss on my corn beef, also a side of mayo too.....
the deli owner looked at me hard and said he'd sell me a slice of swiss but I'd have to put it on my sandwich, outside.

One of my dearest friends grew up in NYC and is adament about "the only true way of serving certain foods", like NY has a corner on correctness.....I love her to pieces and just poke her occasionally to illicite a reaction, it's fairly entertaining.

Funny story about the Memphis deli. It's only been relatively recently that I could get behind cheese with certain meat, although cheeseburgers, for example, were never a problem for me. But cheese with corned beef or pastrami - sheesh! Don't people know anything about the correct way to eat such meats.

Now here's the strange thing - if I go into a Kosher style deli, and get a nice corned beef or pastrami sandwich, I'll never put cheese on it. However, if I go into the little Italian deli and get a corned beef sandwich, a slice or two of cheese is more than acceptable. Of course, the corned beef/pastrami are of somewhat different style, but still, it's somewhat odd behavior, even to me.

Shel

[KYHeirloomer]

[quote=Suzanne;170362] I'm thinking also about a sort-of banh mi -- some sweet chili sauce (not Heinz!!), lettuce, shredded carrots and cucumber, maybe some jicama if you have it, thinly sliced fresh or pickled chile peppers, on a toasted baguette.
quote]

That sounds good even without the beef.

[greenawalt87]

where`s the hot pastrami???? ummmmm gooood

[DMT]

Originally Posted by shel

Hi - some intiguing ideas you've suggested. Somehow I can't wrap my head around the idea of mayo and meat. Maybe it's my NYC-Jewish background.

When I had my first hamburger in California I was STUNNED! to find it served with mustard and mayo. I can accept mayo with turkey, chicken, veggie sandwiches, but not with red meat. I suppose it may be pretty good ... but still .... and, in my mind, mustard is for hot dogs and ketchup goes on burgers. Old habits are are to kick.

Shel

I was only suggesting to mix in just a little to add a slightly sweeter taste to the horseradish and Dijon... Balanced out by the slightly vineagery tast of the Italian dressing...
Or not...

Had to google the word treyf, but had a pretty good idea what that was before I read a definition.
Given personal preferrences, I completely understand a reluctance to use some ingredients.

Me being of a Chicago/Phoenix Scottish sort of background...

[shel]

Originally Posted by Suzanne

I'm thinking also about a sort-of banh mi -- some sweet chili sauce (not Heinz!!), lettuce, shredded carrots and cucumber, maybe some jicama if you have it, thinly sliced fresh or pickled chile peppers, on a toasted baguette.

I'd never heard of bahn mi before your message. Did a little Googling to learn more about it. Sounds good - very good.

Heinz chili sauce? Nah - there are far to many other more interesting sauces on the market, and they're easy enough to make as well.

shel

[shroomgirl]

Shel....NOT heinz but Vietnamese sweet chili sauce....comes in a tall liter btl sometimes called Rooster sauce. It's like a simple syrup with chilis garlic and other shtuff....sortof kinda.....used alot for Spring rolls.

[shel]

Originally Posted by shroomgirl

Shel....NOT heinz but Vietnamese sweet chili sauce....comes in a tall liter btl sometimes called Rooster sauce. It's like a simple syrup with chilis garlic and other shtuff....sortof kinda.....used alot for Spring rolls.

Cool - there are many, many sources for such items here. Thanks.

BTW, I used to live in STL, in Westwood, out in the county. Worked in Brentwood.

Shel

[Suzanne]

No, not Rooster -- aka sriracha -- that's only hot, I think. The brand of sweet chili sauce I have right now is Linghams, from Malaysia. Most brands I've seen are sort of fluorescent orange, but not from food coloring. Shroom is right about the big bottle for a lot of brands, though. It is great stuff: hot, sweet, sour, garlicky.

Banh mi is one of those thrilling fusions of indigenous and colonial -- the French brought their bread and pâté to Vietnam, and the Vietnamese added their own flavors. (I forgot to mention sprigs of cilantro and mint and/or Thai basil on the sandwich as well.) Even when it's made with mystery meat -- and a lot of them are, since how many of us understand Vietnamese? -- it's great. John Thorne has a great piece about it in Pot On the Fire. I think that's where I first learned about it, and had to find it asap. And make my own.

[shroomgirl]

they are at the kitchen and I was going on memory...but we are speaking of the same sauce.

BTW, I used to live in STL, in Westwood, out in the county. Worked in Brentwood.

SF is a long way from home and very very different from the STL mentality. Hwy 40 is under major construction, the Highway Dept is shutting it down from Speode through Bellvue (?) I've not paid alot of attention, figured I'd find alternative routes if necessary and until that time wouldn't dwell on the gunk. So, NYC, STL and SF......interesting cities.

[Austin_]

Personally? I would add some caramelized onions, some diced pancetta, maybe some arugula, and a light drizzle of homemade thousand island dressing with maybe a little bit of chipotles in adobo mixed in. Top with some slices of swiss cheese, and pop under the broiler in a hoagie roll so the cheese gets sort of melted. Awesome.

[Suzanne]

Austin's suggestion makes me think: to heat or not to heat?

I usually prefer to leave the beef cold, since I like my beef as rare as possible. What about everyone else?

[Austin_]

I actually like mine around medium-rare to medium, and usually a bit hot. The main reason I put it under the broiler however is to melt the cheese, not to cook the beef. (Hopefully, )

[shroomgirl]

either, hot or cold....just different sandwiches. The goo I'd put on a hot sandwich I'd not necessarily put on a cold one.
Roast beef I tend to eat cold, brisket hot, pastrami hot, corn beef either way but usually hot.

[Nentony]

We serve a pretty good one. Roast beef, cheddar, grilled onions, and red curry spread, on rustic bread and grilled on a panini press.

Tony