What are you eating?

[Luke]

Well we are talking Price per person. Nothing too fancy, just the lunchmeat, lettuce, tomatoes, onions, green peppers and the buns. We grab day old bread and it serves us just fine. Comes out between around $1.50 and $2.50 depending on the sales.

Ah, economies of scale at work.

When I have some extra cash on hand, I love making Reubens. I have this incredible recipe for sauerkraut rye bread that really puts the sandwich above the reubens I've had (and I've had a lot of reubens).

Speaking of, I've had some terrible reubens at some Schlotzki's locations, but the one that used to be in Greenville, NC made a dynamite reuben. I sorely miss that place.

[samsonlonghair]

A reuben is a funny thing. Corned Beef=yuck. Sauerkraut=yuck. Reuben=delicious. This defies all logic. Somehow the swiss and rye transform those two slimy ingredients into a symphony of delicious comfort food.

[Luke]

Cooked properly (never boiled) corned beef is delicious.

Prepared properly, sauerkraut is delicious. You add the right amount of onion, potato, and apples to your kraut I think you'd agree with me.

[samsonlonghair]

The texture of my food means a lot to me. Eating isn't merely a gustatory experience; it's also an olfactory, visual, and tactile experience too. If the texture feels slimy in my mouth, I'm not going to enjoy this experience.

Sauerkraut is out.
Mayo is no go.
Tomatoes are noes.
Mac-n-cheese is a disease.
Ranch dressing is no blessing.
Potted meat is no treat.
No spam for Sam.
Undercooked eggs are the dregs.

[Luke]

No tomatoes in your chili?

No pizza margherita?

No smoked chicken sandwiches with sun dried tomatoes?

No T in you BLT?

I'm with you on the potted "meat" though. I had a professor who would eat potted meat and pork rinds for lunch everyday. He'd actually dip the rinds in the "meat".

A-ha! I thought of a food I can't stand: Fried shrimp, fried oysters, basically any fried seafood besides calamari. What a waste of flavor to bread and fry oysters. ODB over here likes 'em raw. And rubbery shrimp is terrible. Not crazy about the fried wings at Hooters, although I've only been there once. But the wings were basically mush.

[samsonlonghair]

No tomatoes in your chili?

No pizza margherita?

No smoked chicken sandwiches with sun dried tomatoes?

No T in you BLT?

I'm with you on the potted "meat" though. I had a professor who would eat potted meat and pork rinds for lunch everyday. He'd actually dip the rinds in the "meat".

A-ha! I thought of a food I can't stand: Fried shrimp, fried oysters, basically any fried seafood besides calamari. What a waste of flavor to bread and fry oysters. ODB over here likes 'em raw. And rubbery shrimp is terrible. Not crazy about the fried wings at Hooters, although I've only been there once. But the wings were basically mush.

I pick 'em out.

I like tomato sauce well enough, but not whole tomatoes.

I haven't tried chicken sandwiches with sun dried tomatoes yet. I suppose I should give this a try before I rule it out.

Skip the BLT. Just give me three strips of bacon, two pieces of toast, and two eggs over medium.

So corned beef is delicious, but potted meat is bad? To me, there's a slim distinction between the two. My dog loves potted meat though, and I love my dog, so I can't hate someone for their love of old meat sealed in a can.

Speaking of fried shrimp, a friend recently ordered coconut popcorn shrimp at a restaurant. I tried one, and my only response was, "why would you do that to a perfectly good shrimp?"

[Luke]

So corned beef is delicious, but potted meat is bad? To me, there's a slim distinction between the two.

Corned beef in a can isn't corned beef brisket. Not even close. Corned beef has two ingredients (save for herbs and spices) brisket and brine. The cloves, bay leafs, cracked peppercorns... and the way it falls apart in your mouth like butter. It's heaven.

Potted meat is "stuff" in a can. Even corned beef at the deli counter isn't true corned beef.


Not sure why people waste good shrimp. I've had "coconut shrimp" at a somewhat high end restaurant, and it was shrimp deep fried with a coconut breaded batter. Tasted way too sweet, and too crunchy.

When I make my own coconut shrimp, I get around a twenty count, head on. I rinse the shrimp, get rid of the "vein", and let them soak in a mixture of coconut milk, shredded habanero pepper, cilantro, and hint of chili powder. Grill them for a minute or two per side, and you can still taste the shrimp with a hint of coconut and a slight burn of spiciness.

And you have to suck out the brain cavity. Best part of the shrimp.

[MrPopo]

I can't hang out with someone who doesn't appreciate mac & cheese. And I'm not too sure about the people who put breadcrumbs on their mac & cheese.

[Luke]

I can't hang out with someone who doesn't appreciate mac & cheese.

I can understand not liking "shells and cheese" or "mac & cheese spirals", but if you don't have love for TMNT or Spider-Man shaped Kraft Dinners, check your fun-o-meter. Love a silly side dish like that with a mean sloppy joe.

[MrPopo]

I can't hang out with someone who doesn't appreciate mac & cheese.

I can understand not liking "shells and cheese" or "mac & cheese spirals", but if you don't have love for TMNT or Spider-Man shaped Kraft Dinners, check your fun-o-meter. Love a silly side dish like that with a mean sloppy joe.

That gives me an idea. Next time I do sloppy joes let's add in mac & cheese and put that all on the bun.