/ck/ - Food & Cooking

[Anonymous No.5109953]

What do you think of this sandwich, /ck/?

[Anonymous No.5109957]

one of my favorite hot sandwiches. love a good reuben... like how tyey didnt skimp on the saurkraut. delicious.

[Anonymous No.5109964]

looks like an ordeal to eat.

i'd remove half the beef and half the sauerkraut, and put them between 2 more slices of bread.

now i have 2 rubens. that can fit in my mouth.

[Anonymous No.5109967]

Oh god it looks so good

[Anonymous No.5109977]

>>5109953
if the beef is juicy and delish, would die for that yummy in my tummy reuben.

[Anonymous No.5109985]

the russian dressing is gross and clashes with the rest of the ingredients.

would be so much better with some horseradish ir mustad.

[Anonymous No.5109987]

Lose the orange dressing and cheese and put some mustard on it. Eat with a pickle on the side. Then you have a truly 10/10 sandwich in my eyes. Sauerkraut is my favourite food.

[Anonymous No.5110025]

>>5109953
pretty srure its called a reuben. although ive never had one with cheese.

[Anonymous No.5110237]

Wait, instead of grilling the sandwich, did someone just toast the bread and then just put it on top of the assembled cold cuts?! There are no grill marks on the bread and that tiny amount of cheese melt up front (from what I have to assume is the slightly warmed bread from the toaster), conceals larger portions of clearly unmelted cheese in the back.

You shouldn't even call that shit a reuben. I'll bet the first bite into that cold or room temperature sandwich is a major letdown. Learn 2 sandwich dumbass.

[Anonymous No.5110250]

...and while I'm at it, are those like tiny slices of wheat bread? You couldn't spring for some rye bread? And then you take a picture of it? You should be embarassed for fucking up such a great sandwich.

>>5110025
Also, if you've never had one with cheese, then you've never fucking had a reuben, dipshit.

[Anonymous No.5110268]

>>5109953
>Poor cheese/dressing placement
>Needs thick rye bread
7/10

[Anonymous No.5110296]

>>5109953
looks shitty, has that gone bad or is it always that disgusting?

[Anonymous No.5110305]

>>5109953
Looks great OP. Perfect kraut to beef ratio.

[Anonymous No.5110326]

>>5110268
stop kidding kid
this sandwich is perfect

[Anonymous No.5110349]

>>5109964
this guys got a small ass weiner

[Anonymous No.5110354]

>>5110326
Good ingredients, poor construction. That sandwich is a fucking mess waiting to happen unless you are a reticulated python.

[Anonymous No.5110359]

love reubens

[Anonymous No.5110363]

too much kraut IMO

[Anonymous No.5110365]

>>5110359
+1

[Anonymous No.5110382]

Minor imperfections aside, i would take a big, wet bite outta that thing. Anybody who says anything else is lying.

[Anonymous No.5110393]

thread needs more reubens

[Anonymous No.5110396]

reuben appreciation

[Anonymous No.5110399]

post em if you got em

[Anonymous No.5110400]

>>5110393
that's a rachel because it has slaw instead of kraut. still welcomed tho

[Anonymous No.5110402]

>>5110393
Oh God post more

[Anonymous No.5110404]

[Anonymous No.5110405]

>>5110400
oh, good to know. I think I prefer rachels

[Anonymous No.5110413]

Reuben food porn? Reuben food porn.

[Anonymous No.5110419]

I prefer my reuben's to have equal parts kraut to beef. Hard to find in most places tho they usually load up on the beef

[Anonymous No.5110434]

ahhhh the lesser known Turkey Reuben. Perfect for it I'm feeling guilty and want to feel like I'm eating healthier

[Anonymous No.5110446]

>>5110434
Not reuben....GET OUT!!

[Anonymous No.5110456]

>>5110446
That's why I called it a Turkey Reuben, friend. Why are you so angry? Didn't get your daily dose of dicks today?

[Anonymous No.5110459]

>>5110456
Nice spuds.

[Anonymous No.5110466]

>>5110459
If you like spuds you should like dubs. Check 'em.

[Anonymous No.5110468]

>>5110459
>spuds
>sup bro, the name's chad

[Anonymous No.5110474]

>>5109953
Fuck yeah

[Anonymous No.5110518]

>>5110466

[Anonymous No.5110549]

>>5109964
gtfo Neil

[Anonymous No.5110588]

I think it's a Reuben.

Thousand island and swiss variant.
Decently stacked pastrami.
8/10 would eat

[Anonymous No.5110592]

>>5110393
Reuben with corned beef, instead of pastrami... Not enough saurkraut, they may have used cheddar.

7/10. Would eat if hungry,

[Anonymous No.5110595]

>>5110396
Reuben with package-meat.Missing those flavorful edges... Looks well browned and balanced though. 7/10 would eat if even moderately hungry

[Anonymous No.5110598]

>>5110399
Overcooked Reuben-and-cheddar. Greasy because the bread was fried in butter.

6/10, would avoid reordering but would eat.

[Anonymous No.5110599]

>>5110404
Untoasted Reuben with too much pastrami and not enough anything else.
7/10, would eat if protein deficient from a veg experimentation binge. Otherwise would eat only half

[Anonymous No.5110604]

>>5110413
Mercilessly constructed Reuben. The pastrami's flavorful edges have been trimmed. Visually gorgeous and properly accented.
9 of 10. Would eat with regret that there isn't another.

[Anonymous No.5110608]

>>5110419
open-faced reuben, bacon and peppers with too much thousand island. would eat in the dog days of summer only. 6/10

[Anonymous No.5110609]

>>5110393
you know, that reminds me of fairly common filled potato dumplings here. (obviously replace the bread with the dumpling)

Those things are to die for.

[Anonymous No.5110614]

>>5110434
Some amorphous kludge with turkey instead of pastrami. The sandwich, though, has been compressed for neatness and mass control. Well constructed and relatively creative.

Would taste. Then probably eat if sufficient dressing and decent balance. Estimated 7/10.

[Anonymous No.5110618]

>>5110456
Reuben light on the dressing on Rye with Mozzarella. God tier balance if you prefer light dressing.

9/10, would devour both halves and ignore tempting potato wedge/fries.

[Anonymous No.5110621]

>this whole thread

Absolutely disgusting.

[Anonymous No.5110626]

>>5110518
It's a fish.
2 of 10, would not eat.

[Anonymous No.5110629]

Presenting: Mini reuben appetizers - open faced quarter sandwiches with swiss, thousand, pastrami, and kraut on rye. Well balanced, easy prep, but not filling.

9/10.

[Anonymous No.5110631]

>>5110393

[Anonymous No.5110634]

Rick's Press Club using Corned Beef and - mustard instead of dressing.

Gimungous. Creative. Well balanced. 8 of 10.

[Anonymous No.5110638]

>>5110609
That kind of reminds me of a local German restaurant that serves a potato pancake Reuben, with potato pancakes replacing the bread. Gimmicky? Absolutely. Fucking delicious? Oh yeah.

I still prefer my Reubens on good hearty rye, but I will remember fondly the potato pancake Reuben.

[Anonymous No.5110639]

>>5110631
Rubens, racing driver from Brazil.
Poorly dressed, too much crust. No mustard.
2/10 would not eat

[Anonymous No.5110641]

Reuben from Filippo's Pizza. Weak balance; too much pastrami. Generous with the swiss. Not enough dressing.

7/10 probably eat something else.

[Anonymous No.5110642]

>>5110592
>Reuben with corned beef, instead of pastrami...

[Anonymous No.5110643]

>>5110641
Let's add the picture.

[Anonymous No.5110648]

>>5110642
>"Reuben" with pastrami instead of corned beef
That's not even a Reuben.

[Anonymous No.5110656]

>>5110648
Stop rusing us, you naughty boy

[Anonymous No.5110658]

Brent's Deli. Los Angeles.

The Black Pastrami Reuben. Unique meat flavor. Masses of kraut and dressing concealed BETWEEN the meat layers. And it's a monster.

10/10. Seek it out if you're ever in L.A.


>>5110648
Food culture changes. All along the west coast from Washington to New Mexico, interchanging Pastrami is common in diners and restaurants. From chains, like Shari's, to unique stop-ins like the one I just mentioned in L.A.

At this point, both meats are acceptable - but if both Pastrami, AND coleslaw are used - it's a RACHEL. It must have sauerkraut to be a Reuben.

[Anonymous No.5110671]

>>5110638
Don't think that's actually that much of a gimmick. beef|pork ham+sauerkraut+potato pancakes is an incredibly common combination in central europe. You'll see it in germany, poland, the czech republic and other places.

[Anonymous No.5110678]

>>5110638
The main difference is in that it's not fried though.

[Anonymous No.5110681]

>>5110678
>oldmanclutchinghischest.jpg

HNNGGGGG

[Anonymous No.5110682]

>>5110658
Don't get me wrong, I am very much pro-pastrami, and have enjoyed pastrami Reubens before. But to complain about a Reuben (which is a corned beef sandwich) not having pastrami is nonsensical.

Also, fuck the west coast. They'll soon start complaining that it's not a Reuben without avocado and bean sprouts or some stupid shit.

[Anonymous No.5110690]

>>5110682
You get an eh.

I live in WA by the way, which is why Corned Beef is the exception instead of the rule for me. They're both ok over here.

Also avocado has its uses but a Reuben is not one of them.

[Anonymous No.5110691]

>>5110681
that good or bad?

[Anonymous No.5110693]

>>5110671
True, but as a sandwich between two potato pancakes? I've seen potato pancakes topped with ingredients and potato pancakes on top of ingredients, but nothing quite like a deli sandwich before.

[Anonymous No.5110694]

>>5110691
good. reminds me of a better version of perogis

[Anonymous No.5110696]

>>5110678
Appears to be reuben-like potato balls?

6/10? Would experiment with

[Anonymous No.5110700]

>>5110691
>>5110694
If there's one thing Central Europe does really really well, it's dumplings of many varieties stuffed with heart-clogging goodness.

[Anonymous No.5110702]

>>5110694
I guess. The dough is probably fairly similar to potato gnochi, just using a rougher flour I'd say. Sometimes an egg.

I know that these is one of the few things that jap friends considered better than most anything they had back home.

[Anonymous No.5110707]

>>5110702
Everyone likes something. We had some malaysian tourists last year that were nuts over Macaroni and cheese.

[Anonymous No.5110708]

>>5110700
Hey don't forget fruit dumplings. With some quark, sugar and butter on top. (or maybe poppy seed)

Damn I'm hungry now.

[Anonymous No.5110710]

>>5110708
Wandering away from Reuben territory now

Doesn't look filling
4/10 maybe have one after a sandwich

[Anonymous No.5110727]

>>5110710
i'll bring it back then

[Anonymous No.5110745]

>>5110710

[Anonymous No.5111808]

>>5110727
I really can't help but think that this is far far too much meat.

The thing must cost an arm and a leg.

[Anonymous No.5112684]

>>5110648
Personally I prefer the pastrami variant. Does it have a name? "Reuben with pastrami instead of corned beef" is a bit long.

[Anonymous No.5112690]

>>5110745
Is that who the sammich is named after?

[Anonymous No.5112752]

>>5110250
Well, technically, jewish ryes from whence the sandwich originated typically had about a 30/30/40 rye/wheat/bread flour or less in regards to the rye. Rye and wheat are bitches to work with, and a high rye dough typically lacks body unless vital wheat gluten is added to synthesize proper gluten structure.

Given that delis in the day weren't so technical, it's likely they decreased the ratio of rye and wheat to make a lighter and more full-crumb bread

[Anonymous No.5112922]

>>5112684
Pastrami reuben works.

[Anonymous No.5112926]

Why would anyone take a glorious corned beef, kraut, and cheese sandwich, and ruin it with "dressing"?

[Anonymous No.5112929]

>>5109985
>>5109987
Incorrect. Desist from living.

[Anonymous No.5112931]

>>5110604
That's corned beef silly.

[Anonymous No.5112977]

>>5112922
Huh, I hadn't considered that. Silly me.

[Anonymous No.5113010]

>>5110658
>tfw go to school in LA
aw yiss

[Anonymous No.5113024]

>>5112926
It does look already wet enough so I agree that sauce is a waste.

[Anonymous No.5113974]

>>5112752
Tbh, that kind of rye wheat bread is still something you can find in any supermarket in germany, slovakia or czechia

[Anonymous No.5114066]

>>5112752
By "Jewish ryes from whence the sandwich originated", I assume you mean the rye breads that were used at Jewish deli's in North America (likely the lower east side of Manhattan) in the early 20th century. And if so, I can assure you that they are exactly the same as the rye's being served at any decent deli today. And yes they did and do have a higher hard wheat flour ratio than a relative bread-ignoramous might expect from a bread referred to as "rye", but it still results in the comparatively firm and dense structure one has come to expect from any "deli rye" worth eating. Thus, I stand by my suggestion that anyone serving a reuben on those horseshit slices of Wonderbread brand wheat bread that OP serves his on, deserves ridicule and scorn. If you disagree with this and insist on using wheat bread, then your reubens fucking suck.

[Anonymous No.5114083]

>>5109953
>>5109953
First thread on /ck/ thats ever made my mouth water
I could eat the fuck outta some reubens.
Even though i'm not the biggest fan of sour kraut, the corned beef and bread just makes everything sooo right and.. mmmmmm..
I want one now ;_;

[Anonymous No.5116132]

>>5109953

What's sauerkraut good in besides reubens or certain hot dogs/sausages? I actually can't think of anything.

And sauerkraut by itself as a side dish doesn't count

[Anonymous No.5118034]

>>5116132
I put it in salads.

[Anonymous No.5118059]

Absolutely delicious

[Anonymous No.5119511]

>>5109953

I would eat that for breakfast, with eggs, right fucking now.