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Thread: Manwiches

  1. #426
    Thailand Expat AntRobertson's Avatar
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    The only way than manwich could be anymore manly is if it had a hairy chest.

  2. #427
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    It sure is a beast, Barty.

  3. #428
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    ^post up the recipe, please

  4. #429
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    Quote Originally Posted by CSFFan View Post
    ^post up the recipe, please
    For the Pastrami?

  5. #430
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    ^ I was assuming you made the pastrami....maybe I misunderstood

  6. #431
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    Quote Originally Posted by CSFFan View Post
    ^ I was assuming you made the pastrami....maybe I misunderstood
    Yes, I made the Pastrami. Normally I buy a beef brisket and make the Pastrami from scratch, but in this case, I made it from corned beef that I brought from Villa.

    On the day that I made it I already had some steaks on the charcoal grill, so I decided to make the Pastrami in the oven. I used a recipe from the Food Wishes YouTube channel.

    2 cloves garlic, crushed
    1/2 cup vegetable oil
    1/4 cup coarsely ground fresh black pepper
    2 tablespoons smoked paprika
    2 teaspoons ground coriander
    1 teaspoon dry mustard
    1/2 teaspoon ground white pepper
    1/4 teaspoon cayenne pepper
    4 pounds corned beef brisket




    1. Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
    2. Preheat oven to 225 degrees F (110 degrees C).
    3. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
    4. Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
    5. Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
    6. With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
    7. Bake in the preheated oven for 6 hours.
    8. Remove pastrami from the oven and let cool to room temperature, about 3 hours.
    9. With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
    10. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
    11. Line a baking sheet with aluminum foil.
    12. Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
    13. Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
    14. Heat a large skillet over low heat.
    15. Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.




    Attached Images Attached Images

  7. #432
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    That's some nice stuff....I'll be visiting villa soon for some of that cormed beef.

    Well done, sir!

  8. #433
    weirdo SKkin's Avatar
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    Got that leftover half of the pork loin out of the freezer and did up some more pulled pork. Did a bit different sauce this time. Different slaw too.



    PP manwich, tots and a garlic dill spear.


  9. #434
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    ^ :insert envy emoji here:


  10. #435
    Thailand Expat tomcat's Avatar
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    ^^...mildly surprised factories still produce tater tots...

  11. #436
    weirdo SKkin's Avatar
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    ^I luv em...xtra crispy



    8% dietary fibre...

    https://www.oreida.com/product/00013...itionContainer

  12. #437
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    Muffultetta sandwich. All crafted with love by my girlfriend and we did not even have to make the trip to New Orleans.


  13. #438
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    ^ I would most certainly enjoy eating that out of Monica Bellucci's cleavage. Alternatively, if you added some tuna...


  14. #439
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    Quote Originally Posted by Bettyboo View Post
    Alternatively, if you added some tuna...
    Firstly I do think that Monica Bellucci's snatch tastes as fresh as spring water besides tuna would ruin that sandwich. Trust me.

  15. #440
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    Quote Originally Posted by bsnub View Post
    Muffultetta sandwich.
    What's the recipe for the giardiniera your wife used, if you don't mind. I've tried to make it here several times with absolutely zero success.


    Tater tots rock!

  16. #441
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    Quote Originally Posted by CSFFan View Post
    What's the recipe for the giardiniera your wife used, if you don't mind.
    I will ask. Give me a day as she is asleep right now.

    Quote Originally Posted by CSFFan View Post
    Tater tots rock!
    Yes they do!

  17. #442
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    Quote Originally Posted by bsnub View Post
    Muffultetta sandwich
    That certainly looks tempting. Looking forward to the recipe, of the whole sandwich..

  18. #443
    Thailand Expat David48atTD's Avatar
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    Quote Originally Posted by SKkin View Post
    ^I luv em...xtra crispy



    8% dietary fibre...

    https://www.oreida.com/product/00013...itionContainer
    We have them sometimes for breakfast, but probably under a different name.

  19. #444
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    Quote Originally Posted by CSFFan View Post
    What's the recipe for the giardiniera your wife used, if you don't mind. I've tried to make it here several times with absolutely zero success.
    Black olives, green olives or any combo of olives that you like, pepperoncini peppers or any hot pickled pepper will do, Italian seasoning mix or something like basil and oregano, she adds diced carrots, olive oil, and red wine vinegar in equal parts, half a lemon worth of lemon juice. You can also add cauliflower finely chopped but we didn't have any on hand.

    The key ingredients according to her is a good quality olive oil, good Italian seasoning and red wine vinegar so don't skimp on those.

  20. #445
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by bsnub View Post
    Black olives, green olives or any combo of olives that you like, pepperoncini peppers or any hot pickled pepper will do, Italian seasoning mix or something like basil and oregano, she adds diced carrots, olive oil, and red wine vinegar in equal parts, half a lemon worth of lemon juice.
    ...I would suggest adding garlic cloves, capers, pepper corns and a little salt to taste...

  21. #446
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    Quote Originally Posted by tomcat View Post
    ...I would suggest adding garlic cloves, capers, pepper corns and a little salt to taste...
    There was garlic in the Italian seasoning and whole cloves would not taste good on a sandwich. The same can be said for whole peppercorns. There was pepper added but the peppercorns were ground and there is plenty of salt in the olives already so no need to add extra.

  22. #447
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by bsnub View Post
    and whole cloves would not taste good on a sandwich
    ...yuh think?...
    Quote Originally Posted by tomcat View Post
    I would suggest adding garlic cloves

  23. #448
    Thailand Expat Dillinger's Avatar
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    Looks great. Is it half a loaf of bread with all that stuffed in?

  24. #449
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    Did the girlfriend model it on something?



  25. #450
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    Quote Originally Posted by Bettyboo View Post
    I would most certainly enjoy eating that out of Monica Bellucci's cleavage. Alternatively, if you added some tuna
    I feel you bro


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