food Sandwich of the Month

[texas blues]

 
Definitely don't need sweet on perfectly cook pastrami. Like a good steak let the meat shine. I'd go for a pumpernickel and mustard to just get that little bit o sweet out o the bread.

 
I don't often agree with yankee's.
 
'Specially those from NYC.
 
But you nailed it shut!
 
My mouth is watering.
 
And I've got the meat sweats going on just thinkin' about it.
 
All I need now is some pickles.
 
 
Have mercy!

 

[ShowMeDaSauce]

I am super fussy about mustard. I hate bright yellow mustard. The smell of French's almost makes me gag. I can only tolerate it mixed in small amounts with mayo. Dijon and good stone ground i like in moderation. Honey dijon for dipping chicken strips in is pretty good though or on a smoked turkey sammich. All ive got atm is Grey Poupon and JD's Southwest mustard.
 
I do have some pretty good ground horseradish. I think its Meyers. Just the ground stuff, not the sauce. I like it mixed with mayo on roast beef sammiches.

 

[dragonsfire]

Make your own mustard, its great, used to use the brown seeds, still have some, should get back into it. The commercial crap one is full of turmeric that makes it bright yellow, unless its the ultra cheap crap and uses color.

 

[ShowMeDaSauce]

Not sure if i have any brown seeds. I might but im sure i have black mustard seeds.

 

[The Hot Pepper]

I like cheap yellow on a burger only but with ketchup pickle onion too... it just goes together, all other foods tho, better mustard. Dijon a fave.

 

[dragonsfire]

Not sure if i have any brown seeds. I might but im sure i have black mustard seeds.

Brown/Black depends on were their from, their nice and sharp. Makes sure their soaked in water for 8 hours after cracked so the heat is generated, if you add vinegar first it cuts the heat.

 

[ShowMeDaSauce]

So soak them in water until they crack and then let them go another 8 hours? Recipes online for "made from scratch mustard from seeds" are all over the place for technique. I was kinda tempted to use a 50/50 water/white wine vinegar soak.

 

[dragonsfire]

crack them first, mortar or grinder. I think what I also did was put boiling water on top of them so they would soak, cold water would take too long to penetrate the skins. Once their soaked then add the vinegar.

 

[The Hot Pepper]

omg post the sandwich even if it has ketchup

 

[texas blues]

omg post the sandwich even if it has ketchup

 
Pics manana.

 

[Edmick]

Been reading through the archives of this thread, and besides all the amazing sandwiches posted by the wonderful members here, something dawned on me.. TB has become weirder and weirder by the year.. I mean that in the most kind hearted way too of course. Lol

 

[The Hot Pepper]

 

[ShowMeDaSauce]

Oh yeah, i forgot about those pics . The "splooge" sauce was mayo, JD Southwest mustard, horseradish and just a dash of Sriracha for color. Very thin sliced red onion on both sides. 2 slices of aged Swiss but i only melted the top one. Pastrami was steam grilled first like a pot sticker. )Brown on one side and add a couple tbs of water to finish heating through.
 

 

[The Hot Pepper]

Oh yeah, i forgot about those. The "spooge" sauce was mayo,

Good Lord man... a splooge of mayo is one thing but spooge is ummmmmmm yeah. Big difference!

 

[ShowMeDaSauce]

I had to scroll back up to check the spelling.

 

[ShowMeDaSauce]

BTW i named this.....
 
The Raquel

 

[The Hot Pepper]

Sandwich looks really good.

 

[texas blues]

BTW i named this.....
 
The Raquel

 
I remember watching 1,000,000. Years B.C. as a kid.
 
Hottest woman that has ever lived.
 
Thats a fact.
 
Back to the recent topic of.....
 
 
Splooge.
 
 
Splooge can be any sauce, unguent, or salve.
 
Or SoFlo ManGravy.
 
Or just gravy.
 
It could also mean squeezin's and pleazin's of fresh lime wedges.
 
Or loads of ketchup on fries.
 
Or saturday date night and a live chicken.
 
Best scenario.
 
Chicken lives through it.
 
I make bail.

 

[ShowMeDaSauce]

Big ass wrapped in bacon meatloaf sammich. Fresh out of the oven. 2 slices of provolone and the splooge is a pork mushroom gravy. I was too damn lazy to make the gravy from the drippings. Sorry for the poor pics. My ass was hungry after smelling this sucker cook for the last few hours.
 

 

[The Hot Pepper]

got damn!