"Large Cuts of Meat Trimming" Thread
#32
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I enjoy mustard with a COLD roast beef sandwich. When I’ve had HOT roast beef, it’s usually with a different starch (potato / rice) or with a separate gluten roll albeit not as a sandwich. And when HOT, not with mustard.
this is a good Seinfeld question! Well maybe he’s already covered it.
I’ve sometimes had a steak sandwich but NOT with mustard. Usually it’s a warm sandwich.
here’s an idea - sometimes people eat a cold turkey sandwich with mayonaise - I’ve even seen cold roast beef sandwiches with mayonaise. Yet we also don’t see mayo with a hot turkey or roast beef entree.
one thing that goes with almost any sauce in HOT condition - a burger! Yet when one eats a “hamburger steak,” usually they don’t have it with condiments other than ketchup.
We never have had such deep / degenerate / depressing / useless conversations on ft before March 2020. Wow. Go us! We are the champions!!
#33
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#34
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I’ve never been a fan of mustard on most things. Maybe some spicy deli mustard on a Costco dog, or mixed in sauces, etc. I have to scrape it off burgers if it’s on it.
#35
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#37
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I can deal with it there.
#39
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Well it's all personal preference, but why bother forking out for an expensive cut of steak if you're going to smother it in other stuff. Especially a cut of meat that has as subtle a flavour as eye filet.
All those other things, chimmichurri, gravy, bernaise etc are fine on the right steak, but again, put them on eye fillet and tell me you can taste the steak.
I've never understood America's obsession with putting blue cheese on absolutely everything, but I think that's a different thread.
All those other things, chimmichurri, gravy, bernaise etc are fine on the right steak, but again, put them on eye fillet and tell me you can taste the steak.
I've never understood America's obsession with putting blue cheese on absolutely everything, but I think that's a different thread.
#40
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Well it's all personal preference, but why bother forking out for an expensive cut of steak if you're going to smother it in other stuff. Especially a cut of meat that has as subtle a flavour as eye filet.
All those other things, chimmichurri, gravy, bernaise etc are fine on the right steak, but again, put them on eye fillet and tell me you can taste the steak.
I've never understood America's obsession with putting blue cheese on absolutely everything, but I think that's a different thread.
All those other things, chimmichurri, gravy, bernaise etc are fine on the right steak, but again, put them on eye fillet and tell me you can taste the steak.
I've never understood America's obsession with putting blue cheese on absolutely everything, but I think that's a different thread.
#41
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#42
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and I think I would need mustard for pastrami sandwich and corned beef sandwich. They’re also both best with bread for a sandwich.
#43
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You do have to go to Langers the next time you are down here.
#44
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It’ll be fun to compare canters and langer’s for sure.
#45
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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.