rass wrote: ↑Tue Feb 06, 2024 6:57 am
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.
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 10:01 am
by The Sybian
A 'weck, of course. May need to head to Wegmans to get some.
MaxWebster wrote: ↑Tue Feb 06, 2024 9:59 am
you know what kind of roll this belongs on tho....
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 10:31 am
by Jerloma
Catalina dressing is really good on a roast beef sandwich with lettuce and tomato too. I think they serve that at Walt's.
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 10:42 am
by 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.
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 10:45 am
by 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)
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 10:46 am
by rass
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 8:06 pm
by 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)
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 8:18 pm
by mister d
MaxWebster wrote: ↑Tue Feb 06, 2024 9:59 amyou 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.)
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 8:51 pm
by 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.
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 9:15 pm
by The Sybian
Giff wrote: ↑Tue Feb 06, 2024 8:51 pm
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.
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 9:19 pm
by 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.
Re: Culinary Hot Takes
Posted: Tue Feb 06, 2024 9:52 pm
by 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.
Re: Culinary Hot Takes
Posted: Wed Feb 07, 2024 7:25 am
by 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.
MaxWebster wrote: ↑Tue Feb 06, 2024 9:59 amyou 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.)
Re: Culinary Hot Takes
Posted: Wed Feb 07, 2024 7:28 am
by 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.
The Sybian wrote: ↑Tue Feb 06, 2024 10:01 am
A 'weck, of course. May need to head to Wegmans to get some.
MaxWebster wrote: ↑Tue Feb 06, 2024 9:59 am
you know what kind of roll this belongs on tho....
Re: Culinary Hot Takes
Posted: Wed Feb 07, 2024 8:33 am
by The Sybian
MaxWebster wrote: ↑Wed Feb 07, 2024 7:28 am
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.
The Sybian wrote: ↑Tue Feb 06, 2024 10:01 am
A 'weck, of course. May need to head to Wegmans to get some.
MaxWebster wrote: ↑Tue Feb 06, 2024 9:59 am
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.
Re: Culinary Hot Takes
Posted: Fri Mar 01, 2024 10:23 pm
by 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.
Re: Culinary Hot Takes
Posted: Sat Mar 02, 2024 12:48 am
by Rush2112
A_B wrote: ↑Fri Mar 01, 2024 10:23 pm
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 wrote: ↑Fri Mar 01, 2024 10:23 pm
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.
A_B wrote: ↑Fri Mar 01, 2024 10:23 pm
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.
Re: Culinary Hot Takes
Posted: Sat Mar 02, 2024 9:41 am
by 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.
Re: Culinary Hot Takes
Posted: Wed Mar 06, 2024 11:56 am
by Shirley
This seems like an appropriate thread for an interesting article about why jalapeño peppers aren’t very hot anymore.