contest BEGIN! Regional/Ethnic Sandwich Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
MrArboc said:TB: That sandwich has so many veggies I have to consider it vegetarian
I'm doomed!
thehotpepper.com said:
WOOT WOOT!!!
salsalady said:
HSL,
You brought it OLD SCHOOL with the triple threat!!!
Reminded me of my all time fav....
The Monte Cristo!
YAAAAAAAAAAAAAAAAYYYYYY!!!!
OK folks, here is my TEASER BTW, the Sauerkraut is imported from Germany and I'm going to have to pick the best of the three to actually use in my entry. I will post the jar that I pick along with my entry.
AlabamaJack
eXtreme
thaks for the kudos on the burger...it definitely got me where I wanted to be...
Even yankee Louis Lassen says an unknown vendor at the worlds fair in 1904 made it....and that person ws Fletcher Davis from Athens, Texas...
"An article about Louis' Lunch in The New York Times on January 12, 1974, stated that the McDonald's hamburger chain claims the inventor was an unknown food vendor at the 1904 St. Louis World's Fair...research documented that this vendor was in fact Fletcher Davis..."
Pepperfreak said:
Even yankee Louis Lassen says an unknown vendor at the worlds fair in 1904 made it....and that person ws Fletcher Davis from Athens, Texas...
"An article about Louis' Lunch in The New York Times on January 12, 1974, stated that the McDonald's hamburger chain claims the inventor was an unknown food vendor at the 1904 St. Louis World's Fair...research documented that this vendor was in fact Fletcher Davis..."
TB's Texified Monster Rueben
Here 'tis ya'll, entry number 2. Stand back ya'll.....it's a MONSTER!!!
I love reubens!! Now originally the reuben was made open faced with russian dressing and on rye bread. Most joints these days make it with 2 slices of bread and w/ 1000 island. I prefer the open faced version on sourdough w/1000 island, just like I had it way back in the caveman days at a joint down in Austin, TX.
The meat: 1 pound of corned beef.
The cheese: about 1/3 pound sliced baby swiss.
The kraut: about 1/2 pound, drained.
The bread: toasted and buttered bottom of a sourdough boulle.
The dressing: sweet pickle relish, mayo, ketchup, horseradish, my own habanero hot sauce.
Here's the beginning of teh chaos...
Not done yet but....behold it's awesome powah'!!!
To be continued........
Here 'tis ya'll, entry number 2. Stand back ya'll.....it's a MONSTER!!!
I love reubens!! Now originally the reuben was made open faced with russian dressing and on rye bread. Most joints these days make it with 2 slices of bread and w/ 1000 island. I prefer the open faced version on sourdough w/1000 island, just like I had it way back in the caveman days at a joint down in Austin, TX.
The meat: 1 pound of corned beef.
The cheese: about 1/3 pound sliced baby swiss.
The kraut: about 1/2 pound, drained.
The bread: toasted and buttered bottom of a sourdough boulle.
The dressing: sweet pickle relish, mayo, ketchup, horseradish, my own habanero hot sauce.
Here's the beginning of teh chaos...
Not done yet but....behold it's awesome powah'!!!
To be continued........
AlabamaJack
eXtreme
way to go boss...fire that grill up and lets see "whacha got inya"
Pepperfreak said:OK folks, here is my TEASER BTW, the Sauerkraut is imported from Germany and I'm going to have to pick the best of the three to actually use in my entry. I will post the jar that I pick along with my entry.
Bacon, snausages, two kinds of saurkraut, AND red cabbage??!!!
Sounds simply GASSY!!!
Can't wait to see what you're doing!
JayT said:
Is there a 2X champion award?
The chaos continues....look at that melty goodness! LOOK AT IT!!!!
One more...like sexonaplate!
And the MONEY SHOT!!!
I'm eating this 'thang right now and it rocks the hot blue and righteous!!!
Salute' ya'll!!
One more...like sexonaplate!
And the MONEY SHOT!!!
I'm eating this 'thang right now and it rocks the hot blue and righteous!!!
Salute' ya'll!!
AlabamaJack said:
Hehehe....AJ, look at the dates.
That Yankee started it all in 1895. However, you are right in that Fletcher Davis from Athens, Texas took that burger and made it famous at the World's Fair in 1904. But, serving the first burger and making the burger famous are two different things. texas blues said:Here 'tis ya'll, entry number 2. Stand back ya'll.....it's a MONSTER!!!
I love reubens!! Now originally the reuben was made open faced with russian dressing and on rye bread. Most joints these days make it with 2 slices of bread and w/ 1000 island. I prefer the open faced version on sourdough w/1000 island, just like I had it way back in the caveman days at a joint down in Austin, TX.
The meat: 1 pound of corned beef.
The cheese: about 1/3 pound sliced baby swiss.
The kraut: about 1/2 pound, drained.
The bread: toasted and buttered bottom of a sourdough boulle.
The dressing: sweet pickle relish, mayo, ketchup, horseradish, my own habanero hot sauce.
Here's the beginning of teh chaos...
Not done yet but....behold it's awesome powah'!!!
To be continued........
Reubens are so awesome.....this looks promising!
texas blues said:The chaos continues....look at that melty goodness! LOOK AT IT!!!!
One more...like sexonaplate!
And the MONEY SHOT!!!
I'm eating this 'thang right now and it rocks the hot blue and righteous!!!
Salute' ya'll!!
Friggin sweet, TB!!!
AlabamaJack
eXtreme
texas blues said:
TB...you really like Dallas?...sorry if you do man...
there is a T-Shirt sold by a rib joint here (Railhead) in Fort Worth that says, "Life's too short to live in Dallas"
gotta say the entries are great this time...
AJ, PF is bringin' the drama! Let him have it Texas style.
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