I'd Like To Announce....

Discussion in 'Announcements and Feedback' started by Tom Horn, Jul 20, 2017.

  1. MeBelle
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    MeBelle Mebellien Mothership © Supporting Member

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    And not that yellow baby poo looking stuff.
     
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  2. Hossfly
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    Hossfly ZIONUT Gold Supporting Member Supporting Member

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    Would you happen to have any Grey Poupon?


    [​IMG] [​IMG]
     
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    Last edited: Jul 21, 2017
  3. Kat
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    Kat USMB Mod Staff Member Gold Supporting Member Supporting Member

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    Come on MeBelle poo is poo. /snort

    When we make Reuben's, it is mustard...period.
     
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  4. saveliberty
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    saveliberty Diamond Member

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    Sourkraut is basically an illegal alien in my opinion.
     
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  5. Kat
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    Kat USMB Mod Staff Member Gold Supporting Member Supporting Member

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    I likey it!
     
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  6. ricechickie
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    ricechickie Gold Member

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    I love Reuben's. Mustard adds too much vinegar. The Russian dressing adds a great contrasting sweetness to the sauerkraut.
     
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  7. Kat
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    Kat USMB Mod Staff Member Gold Supporting Member Supporting Member

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    That is what I don't like. The sweetness..
     
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  8. Boss
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    Boss Take a Memo:

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    I had an Arby's reuben once and couldn't finish it... awful!

    I make a reuben to DIE for.

    NOTHING touches the microwave. Microwaves destroy the molecular structure.

    I use Pumpernickel instead of Rye. Good quality deli corned beef... Boar's Head is good.
    Generous amount of swiss... sauerkraut and thousand island.

    The way I make them is on a griddle. I butter the bread slices and put on the griddle. Then I add the meat and cheese on one piece of bread. Flip the blank piece of bread over the top then flip the sandwich. Once the bread has toasted, remove from griddle, add kraut and dressing, cut in half... serve with dill slices.
     
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  9. gallantwarrior
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    gallantwarrior Gold Member

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    I always used mustard,until someone pointed out my error. I still prefer mustard.
     
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  10. gallantwarrior
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    gallantwarrior Gold Member

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    I use homemade sauerkraut. Easiest thing in the world to make, all you need is cabbage and salt. Seriously...
     
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