Nice job on both, Rym ...
contest BEGIN! Soup n Sammie Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
FULL DISCLOSURE: Danielle prepped an onion and a head of cabbage for me while I'm working, in case I can get an entry in.
Can we please have a bonus poll? The kitchen that one would never eat out of due to
deplorable condition.
VERY nice job there, Rym!
SL - I see your 2# onions and will raise you my green onions!
Yeah, those were started from seed and just left to do what they wanted to do. We just trim off a leaf whenever we want green onion now. Too bad they won't last much longer - down to 48F tonight and I'm not in the mood for bringing them inside. Ha - you can tell I didn't bring the plants in during the last bout of rain. No matter, since most are about done anyway. It's about break time!
SL - I see your 2# onions and will raise you my green onions!
Yeah, those were started from seed and just left to do what they wanted to do. We just trim off a leaf whenever we want green onion now. Too bad they won't last much longer - down to 48F tonight and I'm not in the mood for bringing them inside. Ha - you can tell I didn't bring the plants in during the last bout of rain. No matter, since most are about done anyway. It's about break time!
Someone's backseat driving ...
#FeelingInvested
#FeelingInvested
"Why is there smoke - there shouldn't be smoke?"
"The French word for that is fond."
HINT: Danielle knows French, I do not, and in fact - can barely command English.
"The French word for that is fond."
HINT: Danielle knows French, I do not, and in fact - can barely command English.
Please have her head with me on my next trip north.grantmichaels said:
salsalady
eXtreme Business
The Big O!
A Big Onion soup and a Grilled Pastrami Sammie
It's not a Reuben, or a traditional Katz Deli Pastrami. whatever you call it, it was GOOOD!
supporting cast-
Homemade Thousand Island Dressing-
3/4 cup mayo
1T catsup
2T minced pickled pepper and veggie medley (cold packed)
3 turns each S & P
Cheesy Rye Croutons
Dice up the heels and 2 other pieces of bread
toast in the oven on a cookie sheet
top with fine shredded gruyere cheese and pop under the broiler for a few minutes. Set aside, add to the soup right before serving.
The Main Playa's-
SOUP-
Sauté in a large heavy bottomed stock pot-
1 1/2 very large sweet onions from the farmers market, about 12 cups sliced
1 red chile (farmers market, heat level 2/10)
1 stick (1/2 cup butter)
fresh herbs- bay leaf, thyme, marjoram, parsley
Cook until onions are translucent.
Fish out the herbs, add 1 cup red wine and cook down.
Add 2 quarts beef broth, black pepper.
Spoon into bowl, top with shredded gruyere cheese and homemade cheesy croutons. Add a teensy bit of superhot chile puree to taste.
SAMMIE-
I love Reuben sandwiches, but when I order them in restaurants, most times I'm disappointed when served a soggy sammie. Here's my solution to the soggy sammie-
Lightly toast the bread in a dry skillet. When the bottom is lightly toasted, spread the up side with soft butter then flip the bread. This puts the dry toasted side inside the sammie. For this sandwich, spread homemade dressing on one side and place Swiss cheese on the other side.
While the bread is getting all warm and melty and happy...
...in a separate pan on low heat (or on the griddle if using such...) Place the sauerkraut and some chopped peppers from the cold-packed pickled pepper medley and pastrami. This warms the meat and dries out the kraut/peppers. No Soggy Sammie! Stack it all together and off-you-go!
Perfect for a cloudy rainy fall afternoon meal!
A Big Onion soup and a Grilled Pastrami Sammie
It's not a Reuben, or a traditional Katz Deli Pastrami. whatever you call it, it was GOOOD!
supporting cast-
Homemade Thousand Island Dressing-
3/4 cup mayo
1T catsup
2T minced pickled pepper and veggie medley (cold packed)
3 turns each S & P
Cheesy Rye Croutons
Dice up the heels and 2 other pieces of bread
toast in the oven on a cookie sheet
top with fine shredded gruyere cheese and pop under the broiler for a few minutes. Set aside, add to the soup right before serving.
The Main Playa's-
SOUP-
Sauté in a large heavy bottomed stock pot-
1 1/2 very large sweet onions from the farmers market, about 12 cups sliced
1 red chile (farmers market, heat level 2/10)
1 stick (1/2 cup butter)
fresh herbs- bay leaf, thyme, marjoram, parsley
Cook until onions are translucent.
Fish out the herbs, add 1 cup red wine and cook down.
Add 2 quarts beef broth, black pepper.
Spoon into bowl, top with shredded gruyere cheese and homemade cheesy croutons. Add a teensy bit of superhot chile puree to taste.
SAMMIE-
I love Reuben sandwiches, but when I order them in restaurants, most times I'm disappointed when served a soggy sammie. Here's my solution to the soggy sammie-
Lightly toast the bread in a dry skillet. When the bottom is lightly toasted, spread the up side with soft butter then flip the bread. This puts the dry toasted side inside the sammie. For this sandwich, spread homemade dressing on one side and place Swiss cheese on the other side.
While the bread is getting all warm and melty and happy...
...in a separate pan on low heat (or on the griddle if using such...) Place the sauerkraut and some chopped peppers from the cold-packed pickled pepper medley and pastrami. This warms the meat and dries out the kraut/peppers. No Soggy Sammie! Stack it all together and off-you-go!
Perfect for a cloudy rainy fall afternoon meal!
It's the Grilled Rachel in a real pastrami version ...
Very nice.
That's a different dialect of French if I'm not mistaken ... are you talking about the Montreal region? ... there's plenty of crossover, but her French is more textbook ...
Kind of like how the Spanish (Spain) I learned in school is utterly useless at work, where they speak Mexican, Guatemala, Argentinian and like everything but Espanol, LOL ...
Very nice.
JoynersHotPeppers said:
That's a different dialect of French if I'm not mistaken ... are you talking about the Montreal region? ... there's plenty of crossover, but her French is more textbook ...
Kind of like how the Spanish (Spain) I learned in school is utterly useless at work, where they speak Mexican, Guatemala, Argentinian and like everything but Espanol, LOL ...
View attachment 42806
Getting started. Marrow bones, onions, two big pieces of ginger sliced in half, garlic, cinnamon, sea salt, toasted star anise, black pepper corns, chile threads (thanks GM) and fish sauce. I roasted the onions, bones, ginger and garlic for an hour then covered with four quarts of water and added the spices and the fish sauce. I think fish sauce is one of my favorite ingredients. This is going to simmer for as long as I can stand waiting.
The other is pork belly which I scored and rubbed with brown sugar, chile powder, and paprika. I roasted it on 450F for about twenty minutes to get it caramelizing then turned down the heat to 250F It should be ready to pull and chill soon. I have way too many ingredients to get into one prep pic, so you'll just have to stay tuned. This could take all day. Proof of life to come some (I forgot).
Getting started. Marrow bones, onions, two big pieces of ginger sliced in half, garlic, cinnamon, sea salt, toasted star anise, black pepper corns, chile threads (thanks GM) and fish sauce. I roasted the onions, bones, ginger and garlic for an hour then covered with four quarts of water and added the spices and the fish sauce. I think fish sauce is one of my favorite ingredients. This is going to simmer for as long as I can stand waiting.
The other is pork belly which I scored and rubbed with brown sugar, chile powder, and paprika. I roasted it on 450F for about twenty minutes to get it caramelizing then turned down the heat to 250F It should be ready to pull and chill soon. I have way too many ingredients to get into one prep pic, so you'll just have to stay tuned. This could take all day. Proof of life to come some (I forgot).
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