I have not actually had one but I think I could find a way. :)Quote:
Originally Posted by Neverna
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I have not actually had one but I think I could find a way. :)Quote:
Originally Posted by Neverna
Buy one Nev and I'll show you.
It'd cost about 1,500 baht for that over here:)
I'd try one but I'd take out 90% of the filling first, eat the sandwich, then eat the rest of the filling - maybe finding 2 more slices of bread to put it in if I was hungry.
Gluttony seems to be the rule of thumb.
Mine was just the opposite in regards to moistness. I do admit the sharp flavors were a bit dulled, but as I said, it's the best I've had in Thailand.Quote:
Originally Posted by tomcat
There used to be a place at the end of Phrakanong night market that sold Reuben sandwiches. I don't think it's there any more, hardly surprising as they were about 500 baht each.
I got the petite one but the El Grande was well over 400B ..... I'm thinking 450B.Quote:
Originally Posted by Dillinger
...I find a vigorous frontal gnawing action is the best way...good idea to shave a mustache beforehand lest you end up with seconds and thirds embedded for weeks...Quote:
Originally Posted by Neverna
Katz deli price today..
Rueben Hot Sandwich
Our corned beef, Swiss cheese, Russian and sauerkraut combo. Pastrami for additional charge.
$23.45
Doesn't surprise me....it's enough meat to feed a family of 4. :)Quote:
Originally Posted by aging one
For a NY experience, not out of this world pricey. When I think about it, not bad value. Earlier this year I flew out of Fort Lauderdale, Florida and the night before the flight we went out for a meal at a strip mall. It was a not too impressive Middle Eastern joint and a nothing special shwarma was just shy of twenty dollars.Quote:
Originally Posted by aging one
I don't know about NYC but beef prices here have gone through the roof...
I am so sorry. :sad:Quote:
Originally Posted by happynz
^ lol, I somehow survived.
^ Well it's better than Orlando I guess. :)
Satay moo from a local restaurant. Two servings...twenty skewers, not that large.
All this talk of pastrami and reubens I decided to make my own hot pastrami on dark rye topped with Havarti cheese, sauerkraut and pepperoncini. Oh and of course Dijon and mayo.
https://teakdoor.com/images/imported/2018/10/827.jpg
Ok, I'll bite.
the fish
^^ Looks the biz!
^ You inspired me. :)
Is that squeezy cheeze?
^ Did you not read the whole post?
:)Quote:
Originally Posted by bsnub
Yeah, first time I've heard of Havarti.
Just an educated guess:)
It's good shit. :)Quote:
Originally Posted by Dillinger
...but a tad bland...an aged Emmental might add a bit more zip, while grilling the sandwich brings the flavors together...Quote:
Originally Posted by bsnub