Re: Menu roulette

On Mon, 28 Oct 2024, Citizen Winston Smith wrote:

On 10/28/2024 3:50 AM, D wrote:

  On Sun, 27 Oct 2024, Citizen Winston Smith wrote:
 

On 10/27/2024 3:46 PM, D wrote:

  On Sun, 27 Oct 2024, Citizen Winston Smith wrote:
 

On 10/27/2024 12:49 AM, Bruce wrote:

You're changing the topic. Enjoy.

Staying on topic would be pointless - as I have already explained.

I hope there will be many delightful Arby's feasts in your future.

 Tasty best wishes:
 https://thereviewwire.com/wp-content/uploads/2013/10/Arby%E2%80%99s-New-Smokehouse-Brisket-Sandwich.jpg
 I tried one of these sandwiches, this week actually, I went to lunch at Arby’s as I was trying to type this post…I’m not kidding. I was sitting there, before lunch, bad decision on my part trying to put this together. I then watched the video and my mouth started watering. Now, I couldn’t very well write a post telling you about how delicious this sandwich was going to be without actually trying it right? So, I headed off to Arby’s. I did leave off the onion and mayo from the sandwich though. I couldn’t believe how good it was! It was tender and went great with the BBQ sauce and Gouda which just melted in my mouth.
 

 You have excellent taste! The decision to drop the mayo proves you have excellent taste! Very few places do mayo right, but tend to drench that food item in it. I always ask for burgers without it for instance. It can be ok with eggs.

 TY!
 That was a quite...but I save mayo for where it shines - tuna salad, crab cakes, that sort of thing.
 The American obsession with putting mayo on every burger is an odd and fairly recent phenomenon, wholly out of taste profile for red meat, imho...
 

 Yes! This is the truth! I would like to add that mayo can work well with shrimp as well. I'll leave this recipe for a swedish shrimp sandwich which I very much like and were mayo shines:
 Ingredients:
 1 kg of fresh or thawed shrimp or hand-peeled shrimp (1 kg of shrimp corresponds to 600 g of peeled shrimp)
4 slices of white or dark bread
2 tablespoons butter or margarine
1 crisp salad or green salad
4 hard-boiled eggs
2 dl mayonnaise (preferably homemade, see below)
1 pot of dill
1 lemon
 Operating procedure:
 1. Peel the shrimp or let the shrimp in the lake drain well.
2. Spread the bread slices with butter or margarine.
3. Place lettuce leaves on the bread.
4. Peel, slice and place an egg on each slice of bread, spread the slices out.
4. Mayonnaise: Whisk together egg yolk and mustard in a bowl. Add the oil drop by drop while whisking. Season with salt and freshly ground pepper.
5. Spread the mayonnaise over the eggs and salad. Top with the prawns. Garnish with dill and a lemon wedge.
 Enjoy!

>
Yes, this is a fine sammich.

It sure is! One of my favourites.

I think you maybe posted a pic of it before?

I think I did.

Not many off the shelf mustard mayo's out there, plus the benefit of making it fresh is huge.
:-)

This is the truth! It really adds to the dish instead of just going with bad store bought quality.