What Are You Eating Today? Part 5

[stonemonkts]

Where I'm from it doesn't matter if you use any of the above terms, it's all the same thing. I grew up calling them grinders and it also doesn't matter if the ingredients are cold or hot. I think the different terms are basically a regional thing.

In my neighborhood growing up we called them subs. One of my friends used the long form, and would refer to them as "submarine sandwiches".

A side topic along the same lines would be the slow and steady decline in the quality of the bread. When I was a kid, it was crusty, with some chew, never soft. What the fuck happened?

[Ron Thorne]

And, when I was growing up in Miami, a very similar sandwich was called a Cuban Sandwich. It's a bit more structured in its traditional ingredients:

The main ingredient of a Cuban Sandwich is pork roast which has been rubbed with mojo (garlic citrus marinade) and slowly roasted until tender. The pork roast forms the base of the sandwich followed by ham, Swiss cheese, dill pickles, and yellow mustard. These ingredients are placed between two pieces of hearty bread that have been buttered and lightly grilled.



Crazy good!!!

[Pete C]

Rethinking the Cuban sandwich

[Ron Thorne]

Patti and I don't go out for dinner very often, but treated ourselves this past Wednesday on the occasion of our 47th wedding anniversary. I took Patti to one of our favorite "go-to" restaurants in downtown Anchorage, Simon & Seafort's Saloon & Grill. It overlooks Cook Inlet, a large body of water to the west of our city. They're famous for well-prepared seafood and prime rib, among other specialities.

Here are a few photos from the evening. Note the nice touch of fresh rose petals on our table.

Of course, the usual caveat is that these shots don't do the presentation justice.



Our starter: Fresh Alaskan Oysters Rockefeller which were perfectly prepared.




Patti's entree: Crab-Stuffed Halibut in a Macadamia Nut Crust on a bed of Yukon Gold Mashed
Potatoes with sauteed vegetables.




My entree:A trio, consisting of Grilled Wild Alaskan King Salmon on bed of Garlic Mashed Potatoes,
Petit Filet w/Cabernet Peppercorn Demi-Glace & Crab-Stuffed Prawns on bed of succotash with fresh
asparagus.




Complimentary Dessert: Crème Brûlée with strawberries & whipped cream.




A happy, satisfied couple, just prior to digging into our dessert.

[Ron Thorne]

Rethinking the Cuban sandwich

I can't quarrel with any of your suggested upgrades, Pete. Having said that, we both know that this sandwich had its origins with cigar factory and sugar mill workers in Cuba, who required an inexpensive sandwich. I'd like to eat one of yours on a boiled ham budget.

[bigtiny]

And, when I was growing up in Miami, a very similar sandwich was called a Cuban Sandwich. It's a bit more structured in its traditional ingredients:

The main ingredient of a Cuban Sandwich is pork roast which has been rubbed with mojo (garlic citrus marinade) and slowly roasted until tender. The pork roast forms the base of the sandwich followed by ham, Swiss cheese, dill pickles, and yellow mustard. These ingredients are placed between two pieces of hearty bread that have been buttered and lightly grilled.



Crazy good!!!

Having grown up in Florida, the Cuban sandwich is one of my favorites, and it pains me that I can rarely get an authentic one without going home to the Sunshine state. Even here in Beantown I can get some excellent Cuban sandwiches....except for one thing.....they're NOT cuban sandwiches. They are close-to Cuban sandwiches that have been slightly altered, either because the people making them don't know what a real cuban is, they wanted to save money, or they decided to 'fix' the Cuban (shame on you Pete! =:-) ).

A cuban sandwich is made with

-Cuban bread. Not french bread. Not Portugese bread. Not Wonder bread. Cuban bread!

-Roast pork. REAL roast pork, not something you buy in a roll at the deli counter.

-Serrano ham. This is cured ham from Spain that is full of flavor and bite (sorry Ron).

-Swiss cheese. The kind with holes in it. Not Gruyere. Not brie. Not something that's $800 an ounce and has to be hand chopped out of primordial ice in some cave in Spain. Just good Swiss cheese.

-Pickles. Plain pickles. Little cross section cuts. Just like you get on a big mac or a whopper. They're not supposed to be sliced Clausens or something. That would be good....but it wouldn't be AUTHENTIC.

-Mustard.

-the sandwich is then spread on both sides with MARGARINE, not butter! I love butter.....a cuban is probably the ONLY time I eat margarine, but that's what they use and it tastes very different than butter.

That's a cuban! The best one I've ever eaten (and I've eaten many of them, including a bunch at this place) was at a converted Arby's on 26th avenue in Miami, whose name escapes me at the moment.

bigtiny

[Uli]

-Swiss cheese. The kind with holes in it. Not Gruyere. Not brie. Not something that's $800 an ounce and has to be hand chopped out of primordial ice in some cave in Spain. Just good Swiss cheese.

That would be Emmentaler, the cheese originally from my old hood but now copied in many countries

[Blue Train]

Patti and I don't go out for dinner very often, but treated ourselves this past Wednesday on the occasion of our 47th wedding anniversary. I took Patti to one of our favorite "go-to" restaurants in downtown Anchorage, Simon & Seafort's Saloon & Grill. It overlooks Cook Inlet, a large body of water to the west of our city. They're famous for well-prepared seafood and prime rib, among other specialities.

Mr. Thorne:


Belated Congratulations to you and your wife.

[Ron Thorne]

Thanks very much, Blue Train.

[Blue Train]

Thanks very much, Blue Train.

You're welcome, Mr. Thorne.


P.S. It would have been my parents 30th this May. Both Grandparents are going into their 50th or 51st. My remaining Great-Grandparents are close to 71.

I am just barely in the first year of just being engaged. haha

[Ron Thorne]

You're welcome, Mr. Thorne.


P.S. It would have been my parents 30th this May. Both Grandparents are going into their 50th or 51st. My remaining Great-Grandparents are close to 71.

I am just barely in the first year of just being engaged. haha

Please just call me Ron. Otherwise, I feel really old(er) and stuff. Thanks.

Wow, those are some impressive anniversary numbers. My wife's parents celebrated their 67th wedding anniversary prior to her Mom's passing a month later.

Here's hoping that you and yours have a healthy, happy, long life together.

I'm a very lucky fellow.

[Blue Train]

Ron:

I didn't mean it make you seem old....but amazingly, some of us "whippersnappers" were raised a certain "Old School" way. Now that I have your permission to call you Ron, I shall.


Thank you for your kind words with regards to my family.

[Blue Train]

Back to the theme of this thread. I am making scrambled eggs with brown sugar glazed ham....and a side of french toast.

[Ron Thorne]

Back to the theme of this thread. I am making scrambled eggs with brown sugar glazed ham....and a side of french toast.

Sounds yummy.

Patti made scrambled eggs with two cheeses and green peppers for breakfast earlier today, along with pork sausage and yellow grits. Loved it.

[Jimmy Cantiello]

Patti and I don't go out for dinner very often, but treated ourselves this past Wednesday on the occasion of our 47th wedding anniversary. I took Patti to one of our favorite "go-to" restaurants in downtown Anchorage, Simon & Seafort's Saloon & Grill. It overlooks Cook Inlet, a large body of water to the west of our city. They're famous for well-prepared seafood and prime rib, among other specialities.

That's some good looking food, Ron. And the couple in the last photo are looking pretty good as well. Happy anniversary to you and Patti.

[Ron Thorne]

That's some good looking food, Ron. And the couple in the last photo are looking pretty good looking as well. Happy anniversary to you and Patti.

Thanks very much, Jimmy.

[Jimmy Cantiello]

Since I loves me some corned beef and since it's dirt cheap around this time of year, I'm cooking two flat cuts totaling close to eight pounds. Do you think that'll be enough for Joanne and I? Seriously, I fully intend to eat the leftovers for the remainder of the week. Of course we're also having the requisite cabbage, potatoes and carrots with the succulent meat. As condiments I use a couple of different types of mustard as well as sour cream loaded with horseradish.

[Ron Thorne]

Damn, that sounds good, Jimmy. Even with the shrinkage, you should have about 6 lbs. of corned beef to savor for the week.

It's that time of year.



A nice cold Oatmeal Stout would be a terrific beverage with this dish.

[Mike Schwartz]

Belated anniversary greets to Ron & Patti!

Having just returned from being away a week, came out of the studio after doing the weekly show, ran some errands to refill the fridge, and went here for brunch at about 11am....the lines were beginning to form.

The owner is a Palestinian Israeli and this particular falafel ball is as tasty as I've had anywhere.
It's on San Carlos Ave in San Jose

[Ron Thorne]

Thanks, Mike.

[Jimmy Cantiello]

The aromas of corned beef throughout the house are redolent to say the least. At this point we're ready to chow down, as it were. As I always say, "Simple but good".

[bluenoter]

Re #484:

Another beautiful couple near Cook Inlet

Happy Anniversary, Ron and Patti!

[Ron Thorne]

Thanks so much, Rita!

[Blue Train]

Another concoction breakfast.

Eggs benedicts that involve smoked duck breast, Sarrano ham.....and leftover Szechuan beef.


Cottage cheese in cut iceberg lettuce.

Orange Juice and Coffee.

I am basically finished....fiancee's last day today.

[baksheesh]

Another concoction breakfast.

Eggs benedicts that involve smoked duck breast, Sarrano ham.....and leftover Szechuan beef.


Cottage cheese in cut iceberg lettuce.

Orange Juice and Coffee.

I am basically finished....fiancee's last day today.

Damn dawg! Judging by this - and other breakfast related posts on this thread - I might surmise that you consider breakfast the most important meal of the day. I have never thought to include smoked duck with eggs, sounds tasty though.

[clinthopson]

Tonight we're going to a Chef's Table meal at the Anaheim Hilton. We will have cocktails and hors d'ouvres in the lounge and then have a meal in the hotel kitchen where we will have the freedom to wander around and ask questions. It will be a six course meal with appropriate wines selected by my buddy who has some big time wine designation. It should be fun.

Cottage cheese tomorrow.

[Jimmy Cantiello]

Just can't do cottage cheese. It reminds me of baby vomit.

[Blue Train]

Damn dawg! Judging by this - and other breakfast related posts on this thread - I might surmise that you consider breakfast the most important meal of the day. I have never thought to include smoked duck with eggs, sounds tasty though.

It's the one meal of the day our schedules allow both of us to eat together. Lunch is almost impossible and dinner is every other day.....and 50% of that is at a restaurant or takeout.

[Uli]

It's the one meal of the day our schedules allow both of us to eat together. Lunch is almost impossible and dinner is every other day.....and 50% of that is at a restaurant or takeout.

But what's up with the smoked duck diet?

[Blue Train]

But what's up with the smoked duck diet?

Both happen to like it....à chacun son goût.