Been wondering about how corned beef was done from scratch... no excuse for me to not do it now.
Great timing for me to happen upon this thread too as I just discovered a new love... the Reuben sammich.
Did just this last night...
Thought I had done a thing... googled it... turns out it was already a thing.
Whatevs... it was crazy delish!
Yep, not new or even my idea but there is a local pizza place that did start making them because of me. Looks like you didn't go heavy on the cheese which is a good idea. The kraut needs room to "breath" and release some of the moisture while baking. Plus lightly browned bits of kraut are mighty tasty.
Here is something though that ive never seen before and i have not tried making them yet.....Corned Beef Hotdogs!!! All you should need is some corned beef, casings and a sausage stuffer.
Prima Taste Laksa noodles with Argentine red shrimp, red onion and green onion. This is really good but i do like the Singapore Curry Noodles better. I wish i would have had some culantro and Thai basil on hand for this or even fresh Laksa leaves.
Do you ever pan fry them so they get that crust on them? I LOVE them both ways!
These are browned on the bottom only. Then you put a few tbs of water in the pan and cover till the water is gone. I like deep fried too but these are thick wrappers made for steaming. You use thin wrapper dumplings for deep frying.
Kimchi and pork mandoo cooked potsticker style. Dipping sauce is pretty basic soy sauce, garlic, onion and mirin but i used a sweet balsamic vinegar instead of rice wine vinegar and added 2 chopped lemon drop peppers. I love the way the Ajis pair with "potsticker sauce". I only had frozen from last year but they still taste very good.