Culinary Hot Takes

[MaxWebster]

you know what kind of roll this belongs on tho....

I really like it, too. There are certain sandwich situations where its absence is unacceptable.

So I'm thinking this might have been a bad take?

I agree. It’s a must in roast beef sandwiches.

Have you tried mayonnaise though?

Not a big fan. Mustard, horseradish, cheese, lettuce and tomato.

[The Sybian]

A 'weck, of course. May need to head to Wegmans to get some.

you know what kind of roll this belongs on tho....

[Jerloma]

Catalina dressing is really good on a roast beef sandwich with lettuce and tomato too. I think they serve that at Walt's.

[sancarlos]

I don’t know why, but I am liking horseradish more these days. I spread some on a hamburger last night and it was great.

[A_B]

I like it on beef. I also dig horserashish mustard over most other brown mustards (stadium mustard from Progressive is pretty good thought)

[rass]

[blundercrush]

Another one for horseradish, I gotta be in the mood for it, and it almost always should go with corned or roast beef.

Beaver brand mustard does a horseradish cream that is definitely milder, absolutely recommend for anyone wants something mayo like and you know, not mayo. (more calories than regular horseradish though)

[mister d]

you know what kind of roll this belongs on tho....

Meant to ask (or Rass will show me I asked and forgot) … is it bad form or touristy to ask for mayo with beef on weck? Def didn’t need it, I just like it better that way.



(Not a fan of wet sandwiches so the au jus does nothing for me.)

[Giff]

I remember the first time I had real horseradish and not Horsey’s Sauce. RIP my sinuses 3/14/93 which were killed 3/93 at Erik’s Deli in Aptos, CA.

[The Sybian]

I remember the first time I had real horseradish and not Horsey’s Sauce. RIP my sinuses 3/14/93 which were killed 3/93 at Erik’s Deli in Aptos, CA.

Goyim... Every Passover at Hebrew school we'd have an informal horseradish eating contest. More like a dare to see who could eat the most. I never lost.

[A_B]

I had real horseradish long before horsey sauce. My grandpa thought it would be hilarious for me to try it at the local sizzler. He enjoyed it from what I recall. I did not.

[mister d]

The ideal is having them separate, not as a premade sauce, because that's usually just too weak. I want horseradish cut with a little bit of mayo. Like a real Buffalonian.

[MaxWebster]

fk form - i think you just stare down the server and own it.

and although the mayo doesn't sound great to me, your horseradish cut with mayo sounds interesting - i know you don't like the premade sauce but there's this one from (the recently absurdly overly priced) Stonewall Kitchen that is i think called Horseradish Creme Sauce maybe - little bottle - goes over well in this house on the rare <get it> occasion we have rb sandwiches.

you know what kind of roll this belongs on tho....

Meant to ask (or Rass will show me I asked and forgot) … is it bad form or touristy to ask for mayo with beef on weck? Def didn’t need it, I just like it better that way.



(Not a fan of wet sandwiches so the au jus does nothing for me.)

[MaxWebster]

i don't know if it's a local/WNY Wegmans thing but in their delis here they sell a spicy cheese that's not a silly monterey jack (congrats to that lobby for successfully pushing a completely lame cheese) but it's a cheddar base with jalapeno and cayenne. Wegmans markets it as their own but i'm 99% sure it's from a local cheese maker Yancey's Fancy. Highly recommended for everything but slightly melted on a roast beef sandwich with a little horseradish and dipped in au jus.... damn.

A 'weck, of course. May need to head to Wegmans to get some.

you know what kind of roll this belongs on tho....

[The Sybian]

i don't know if it's a local/WNY Wegmans thing but in their delis here they sell a spicy cheese that's not a silly monterey jack (congrats to that lobby for successfully pushing a completely lame cheese) but it's a cheddar base with jalapeno and cayenne. Wegmans markets it as their own but i'm 99% sure it's from a local cheese maker Yancey's Fancy. Highly recommended for everything but slightly melted on a roast beef sandwich with a little horseradish and dipped in au jus.... damn.

A 'weck, of course. May need to head to Wegmans to get some.

you know what kind of roll this belongs on tho....

I used to get Yancy’s around here. Maybe Wegmans, maybe a wine shop with a huge cheese section. Maybe Trader Joe’s? All of the above? Great stuff.

[A_B]

This is the coldest of takes, but the day you start using San marzano tomatoes in your homemade (well, The Woman’s) sauce is a life changing day.

[Rush2112]

San marzano tomatoes

Read a great history of tomatoes that they sing their praises. I have to track down, or grow weak versions, or both.

[A_B]

San marzano tomatoes

Read a great history of tomatoes that they sing their praises. I have to track down, or grow weak versions, or both.

I’d like to read that book. They are in our grocery stores but they’re in cans. I’m sure there’s a fresh version of them available but I don’t know that I’ve seen them in the produce section.

[Sabo]

San marzano tomatoes

Read a great history of tomatoes that they sing their praises. I have to track down, or grow weak versions, or both.

I grew San Marzano tomatoes when I had my community garden plots. They were delicious and very easy to grow, and were almost too productive. I usually planted four plants and when they were ready for harvesting, I had to spend multiple hours to pick them and process them for freezing. But damn, they are GREAT for homemade tomato sauce.

[L-Jam3]

In my neck of the woods we have an importer called Cento that cans San Marzanos. It’s the only kind I’ll use.

As an aside, my son asked me to teach him how to make homemade pasta, my gravy, and my parents’ pork meatballs this past week, and we’re going to take over the kitchen next time he’s down.

[Shirley]

This seems like an appropriate thread for an interesting article about why jalapeño peppers aren’t very hot anymore.

https://www.dmagazine.com/food-drink/20 ... me-aggies/

[P.D.X.]

Never heard of it but pleased there's magazine just called D.

[mister d]

; )

[Johnnie]

Has anyone ever had gravy (for biscuits and gravy) that included green bell peppers? Anyone?

We're having a squadron breakfast this morning with a lot of great food and the biscuits and gravy person was adamant that she add bell peppers to her gravy.

I'm fully expecting a secret stash of potato salad with raisins. White people, man.

[mister d]

Seems weird.

[L-Jam3]

I agree it seems weird, but are green peppers necessarily a white person thing? I never heard that. Are red peppers more a POC pepper?

[mister d]

I think of the trinity so if there are also onions and celery in there I guess it makes some sense?

[Nonlinear FC]

It's more the whole "white ppl fucking with a perfectly good (insert traditional southern/black dish)" This is somewhat of a staple for stand-up comedians from multiple perspectives. It's an exaggeration for comedic effect, as I'm getting up in years, have eaten all over the country, and I've never seen raisins in potato salad.

Comedy!

[Nonlinear FC]

I think of the trinity so if there are also onions and celery in there I guess it makes some sense?

Trinity is with carrots, no? (I have nothing against green peppers, mind you.)

[mister d]

I think of biscuits and gravy as all encompassing southern versus traditionally black?

[mister d]

Trinity is with carrots, no? (I have nothing against green peppers, mind you.)

Mirepoix.

[Nonlinear FC]

I think of biscuits and gravy as all encompassing southern versus traditionally black?

Agreed, I'm just explaining what Johnnie is talking about with the potato/raisin thing.

[Nonlinear FC]

Trinity is with carrots, no? (I have nothing against green peppers, mind you.)

Mirepoix.

Learn something new!!

Thanks... I'm going to annoy my wife with this new knowledge.

[mister d]

Too much going on here.

[Nonlinear FC]

Too much going on here.

1) Green peppers in gravy is fucking weird.
2) Raisins in potato salad is a white ppl are shitty cooks meme
3) The Trinity and Mirepoix are slight variations on commonly used cooking bases

[A_B]

Trinity is with carrots, no? (I have nothing against green peppers, mind you.)

Mirepoix.

Virtual Insanity is the hit, of course, but they had a couple of other songs that you could groove to.

[A_B]

And I grew up having some kind of gravy 2-3 times a week probably and I have never seen peppers in it. My grandma needed some fat, some flour and some water and you were goot to go.

[L-Jam3]

Trinity is with carrots, no? (I have nothing against green peppers, mind you.)

Mirepoix.

Virtual Insanity is the hit, of course, but they had a couple of other songs that you could groove to.

I remember going to a strip club back sometime in the 90s, and some fuckin' guy had a Jamiroqui hat on. That always pops into my head when that band comes up.

[sancarlos]

And I grew up having some kind of gravy 2-3 times a week probably and I have never seen peppers in it. My grandma needed some fat, some flour and some water and you were goot to go.

Me, too. (Some stock added makes it better). I've been lucky in that both my mother and my wife make excellent scratch gravy.

[Johnnie]

Too much going on here.

1) Green peppers in gravy is fucking weird.
2) Raisins in potato salad is a white ppl are shitty cooks meme
3) The Trinity and Mirepoix are slight variations on commonly used cooking bases

Yup. Succinct.