Hooray! We agree. :D

Like you, I don't buy eye fillet it's expensive and it's got no flavour.

Next stop: Grass fed v grain fed. :)

ooh I love mustard on most sandwiches including burgers.

and I think I would need mustard for pastrami sandwich and corned beef sandwich. They’re also both best with bread for a sandwich.

Yes you are correct--that's what I meant....specifically rye bread. Even without bread both corned beef and pastrami are some pretty awesome meats.
You do have to go to Langers the next time you are down here.

well, I think they’re less great when not a sandwich. I’ve had corned beef and cabbage and really just prefer the sandwich form despite my love of chicken stews, short rib stew, oxtail stew, and other stewed meats.

It’ll be fun to compare canters and langer’s for sure.

Corned beef is very good on sandwiches, but corned beef with mash and vegetables or corned beef with white sauce is a pub staple. And around this time of year it hits the spot.

I haven’t eaten much of those type of sandwiches. If I go to a deli, it’s more for bagels, lox and cream cheese. I just never thought the standard yellow mustard was anything great.

I wouldn’t even put mustard on my Costco hot dogs until they had deli mustard out on the counter, maybe 20-25 years ago. I like normal or spicy ketchup for burgers. No sauce on good steaks. In Indonesia they often serve lokal steaks with cheap BBQ sauce slathered on them. Not my favorite.

For ham and similar sandwiches, mayonnaise or Miracle Whip will do. I never root for the mustard to win the race at MLB ballparks, either. :)

OK, I'll comment on the 'mustard-on-premium-beef' discussion. Everyone is free to drench subtle flavours in anything that they might find suitable, be it strong mustard, chili-flavoured ketchup, harissa, horse-radish, wasabi or even yet stronger condiments. But please spare me the sight of having exclusive ingredients being degraded.

Speaking of behavior exhibited in restaurants, I would rather be seated facing my partner and a corner, not risking being witness to someone pouring mango/chipotle mustard on a perfectly grilled rib-eye, or ketchup in a bowl of bouillabaisse. :eek:

But as always, YMMV.

But then wouldn’t your partner be stuck seeing these atrocities?? :-)

I grew up eating steak with zero sauce and just served with grain (rice) and vegetable. Always loved it. And a good carne asada burrito can be served with only rice & beans.

I think the real steak battle has to be medium rare / rare versus every other temperature :-)

I love to put a bit of good, fresh, hot sauce/salsa on each bite of carne asada burrito. I’ll agree that a really good one doesn’t require it, but for me it moves it from really good to excellent. Here’s the best carne asada burrito I’ve ever had.


https://cimg7.ibsrv.net/gimg/www.fly...69494095b.jpeg
Ruta 15 Mexican Grill, Phoenix

I myself love salsa with my burritos and tacos but I only get carnitas or fish burritos. For tacos I’ll prefer tongue, head, and stomach although not together because I like to taste the different offals. I don’t get steak only because I love carnitas and the other cow offal. I definitely don’t get cheese or sour cream but I’ve of course had them with cheese many times in the past.

at home we just do turkey tacos and I need to do fish and other tacos as well.

Foodies gonna foodie. If something tastes great to you. It tastes great.

The correct temperature of a steak is the one you order.

I take my ribeyes medium, everything else medium-rare unless it's heavily dry-aged.

I do enjoy people claiming how overcome with emotion they would be at the sight of someone else eating food how they prefer to eat it. :rolleyes:

Never heard of anyone here in Australia eating such a thing. Now if we are talking about beetroot (or pickled beets), that's a different thing, as a part of the sandwich, not on its own!

https://www.nytimes.com/2018/09/26/d...-sandwich.html

beetroot seems to be the same as beets.