Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

I'll give them a try. You also might consider Claussen's sauerkraut. I'd recommend the sauerkraut in the glass jars in the refrigerated section. Claussen's pickles are as close to homemade as any that I bought.

I like all kinds of mustard and I've tried many. Generally, for all purpose use, I prefer Grey Poupon, especially on ham and/or turkey or egg rolls. Yellow mustard is my preference (along with hotdog relish and sauerkraut)on hotdogs (Nathan's or Hebrew National). Grey Poupon also has a stone-ground brown (country stye)mustard out now.

IMO- You can't get a decent hotdog south of NJ.

I make a deli-rye, and not a straight rye- i.e. I don't use straight rye, but mix it with unbleached general purpose King Arthurs flour. . As you probably know, when making a straight rye it's best to add some potato flour to keep it from crumbling. At any rate, the deli-rye works for me.

This is the Russian that I use on my Reubens:
Combine the following ingredients. Makes one-half cup.
• 1/3 cup mayonnaise
• 1 1/2 Tbsp ketchup
• 1 1/2 teaspoons prepared horseradish*
• 1/2 teaspoon Worcestershire sauce
• Salt, to taste
• Freshly ground black pepper, to taste

*To taste. I use a little more than in the recipe.

Also, you may want to try a Reuben made with pastrami instead of the traditional corned beef.

My favorite deli memory is of a little place called Manny's in East San Diego during the 60's. They made a great corned beef sandwich, but I lived for their cole slaw. I have never found any deli or recipe to equal it.

I think they actually pickled the shredded cabbage for a short while. And there were no other additions like peppers, carrots, paprika, etc. Just cabbage and their dressing, as far as I could tell.

I was very disappointed when I discovered they were closed and the place cleaned out.

I'm sure I'd love it, what's not to love about pastrami? Good deli corned beef is easier to get than good pastrami. I'll keep my eye out for some good looking pastrami though.
If you use coleslaw instead of kraut with the pastrami you've got yerself a "Rachel".
I also bought a small block of Emmentaler Swiss cheese. Kinda pricey but hands down (in my opinion) he Swissiest of all the Swiss cheeses. I bought Ken's Steakhouse brand Russian dressing. But I'll copy your recipe for future reference.
Tomorrow's lunch is gonna be one fine Reuben!

You got Publix Supermarkets up there doncha, Joe? They carry almost a full line of Ba-Tampte products. It's all refrigerated. I'd never argue with you about Claussen's being a fine pickle. But it's from Chicago and marketed by Kraft foods. Ba-Tampte is from Brooklyn and you'd swear your Jewish Bubbie made in her kitchen just for you.

I don't care for coleslaw or sauerkraut. But I love those deli dill pickle spears! Joe's right-Causen is good, and so are Vlasic. There was a place where I grew up called "Tony's Hofbrau" that sold great deli food-and they had the best potato salda. When my mom and dad would take us on picnics, we would order sandwiches and potato salad from there and a big jug of lemonade. They also had some wonderful cheesecake. There was a really nice park close by, and we would go there to eat and play. When the owner retired, they sold the place and the new people turned it into a pizzeria. Good pizza, but I miss Tony's Hofbrau!

Fresh & Easy Arugular, pesto and cherry tomato pizza. $3.99

Quite tasty and only 650kcals for the whole pizza.

Is that a pizza place, Rick?
I like mine a little bit heartier than that, we had Stromboli with ham, Pepperoni, steak, peppers, onions and mushrooms
with a Greek salad at my favorite pizza joint tonight, Spiro's Pizza, a mom and pop place here in town with the best pizza crust anywhere.
That was a great price though. Mine ran about $20 bucks for the two of us.