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myscreenname said..
This is all interesting info.
While buying some cheap sparkling wine yesterday from my local aldi store, I saw a product that caught my interest
It was a swiss cheese called raclette. I bought it and googled it. It's a melting cheese that the swiss use to pour over potatoes, vegetables and processed meats.
I melted a slice of raclette over a Crumpet as soon as I got home. It was absolutely delicious. Today I woke up thinking about It's marvelous taste and texture and thought of how to use the rest of this treat up.
I bought a kilo of silverside today and it's been on the slow cooker all day with some apple cider vinegar pepercorns onions and water.
My plan is to make the ultimate Reuben sandwich with corned beef, with some pickled cabbage, melted raclette on a toasted dark rye bread to celebrate 'No fear day'
My questions are:
is corned beef silverside or does it become corned beef when silverside is cooked?
what cut of beef is silverside, which part of the cow does it come from?
how is it made?
why is a corned beef with melted cheese, sauerkraut on toasted rye bread called a Reuben sandwich?
Reuben sounds like a jewish name, is this a Jewish dish?
Would people in Gaza be celebrating No Fear Day with a Reuben sandwich if they could?
So many questions. My word of the day is Reuben
I made DIY Reuben sandwiches with traditional ingredients from IGA. Rye bread, Russian dressing, sauerkraut, Swiss cheese and corned beef. The only un-traditional thing I did was cook the corned beef on the smoker. They were excellent.