Posts: 2,574
Threads: 74
Likes Received: 1 in 1 posts
Likes Given: 0
Joined: Aug 2009
We have had plenty of discussion on wines, beers, and other spirits as well as candy and peanut butter. So what are some of your favorite cheeses and meats that you put on your bread and drink with beer or mead or wine.
myself, I like my pastrami with melted swiss on toasted rye bread. or a good virginia ham with muenster on a whole wheat roll.
![[-]](https://www.fisheaters.com/forums/images/fisheaters/collapse.png)
•
Posts: 928
Threads: 71
Likes Received: 0 in 0 posts
Likes Given: 0
Joined: May 2009
That's just crazy talk! Corned beef goes with melted swiss and (marbled) rye, as long as I have sauerkraut. If not it's ham, swiss, and 9-grain wheat bread with some spicy brown mustard but I have to have grandma's icicle sweet pickles on the side, that's even good on those little town house crackers. But if I have town house crackers maybe I'll want some of my bro's home made venison summer sausage with some really sharp cheddar. If I'm out of brown mustard I can always make a toasted ham, turkey and roast beef with the 9-grain bread and sliced american. (Can't help it, it melts better)
Dang, I need a snack now. :)
•
Posts: 27,181
Threads: 1,186
Likes Received: 10,399 in 5,071 posts
Likes Given: 9,739
Joined: Jan 2006
If it's cheese, I'll eat it, eh? A couple of my favourites are ham and swiss on rye or pastrami and provolone on crusty Italian bread.
•
Posts: 27,181
Threads: 1,186
Likes Received: 10,399 in 5,071 posts
Likes Given: 9,739
Joined: Jan 2006
10-24-2009, 09:02 PM
(This post was last modified: 10-24-2009, 09:12 PM by jovan66102.)
kim reminds me, I also like tinned corned beef (keep it in the fridge so it slices well) and sharp cheddar on whole wheat.
•
Posts: 140,599
Threads: 9,964
Likes Received: 6 in 6 posts
Likes Given: 0
Joined: Jun 2017
Reputation:
0
A buddy of mine keeps raving about "Jamón Ibérico" but he doesn't eat it with any bread. Instead, he says he prefers a glass of wine.
He's a bit of a nut, though.
Me, I'll eat whatever you put in front of me--Cave-manish, if you will. A Reuben sounds really good, about now, as a previous poster mentioned, but I'm dying for some of my buddie's brats.
To answer the question, though, I prefer some spicy roast beef on wheat, with a little Dusseldorf style mustard.
•
Posts: 2,574
Threads: 74
Likes Received: 1 in 1 posts
Likes Given: 0
Joined: Aug 2009
mmm I was so tempted to buy some sharp cheddar today, maybe next :)
•
Posts: 2,574
Threads: 74
Likes Received: 1 in 1 posts
Likes Given: 0
Joined: Aug 2009
I could go for a good reuben, I haven't had a good one for a many years. It is hard to find a good deli where I live nowadays.
•
Posts: 27,181
Threads: 1,186
Likes Received: 10,399 in 5,071 posts
Likes Given: 9,739
Joined: Jan 2006
(10-24-2009, 09:13 PM)AntoniusMaximus Wrote: I could go for a good reuben, I haven't had a good one for a many years. It is hard to find a good deli where I live nowadays.
Oh yeah! I'm on a life quest to find the best pub reuben in the world! :laughing:
•
Posts: 140,599
Threads: 9,964
Likes Received: 6 in 6 posts
Likes Given: 0
Joined: Jun 2017
Reputation:
0
(10-24-2009, 09:13 PM)AntoniusMaximus Wrote: I could go for a good reuben, I haven't had a good one for a many years. It is hard to find a good deli where I live nowadays.
Make your own - that's what a friend does, although he likes to cook, so that works for him. Maybe they don't have any good deli's in Arkansas.
•
Posts: 928
Threads: 71
Likes Received: 0 in 0 posts
Likes Given: 0
Joined: May 2009
(10-24-2009, 09:13 PM)AntoniusMaximus Wrote: I could go for a good reuben, I haven't had a good one for a many years. It is hard to find a good deli where I live nowadays.
I've got the sharp cheddar hook-up. I send a buddy in Wisconsin some of my grandma's dill pickles and he sends back cheese, mostly cheddar, but sometimes a brick of parmesan, as well. It goes in everything; I may be the only person in rural Arkansas who makes parmesan cornbread.
•
|
