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Reuben, Reuben, I’ve Been Thinking |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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That traditional process, of transitioning a sourdough into a rye sourdough etc. is a long, drawn-out affair. I have a hard copy of it, which I'm certainly not up to typing.
Send me a mail addy via PM, and I'll mail you a copy of the whole thing.
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Would you mind making another copy of it for me? I've been thinking lately about getting a sourdough starter going again as I think things are finally going to slow down enough in my life that I will have time to both maintain and use it. And I love rye bread. |
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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No big deal, Mike. Send me your mailing address.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Been thinking: There's obviously some interest in this subject. So rather than copying the info I have and mailing it all over the world I would do a separate primer on sour dough and whole grain breads.
Y'all can find the start of it here: http://www.foodsoftheworld.activeboards.net/sour-dough-whole-grain-breads_topic3766.html |
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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You are a legend. Thank-you for your time.
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Resident Peasant
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Aww, shucks.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Thank you, Brook - I look forward to reading it!
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Awesome! Thanks Brook!
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Many years ago I was on a mission to encapsulate my favorite sandwiches into sausages to make them easier to enjoy while camping or hunting.
One such successful experiment was a Corned Moose Reuben Sausage resplendent with all of the flavours that one would expect from a Reuben. I had forgotten about it until now. I believe it may be time to breath some new life into a forgotten dream |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I'm a bit of a sausage making fool myself Murray....and you've got me thinking again, which always seems to be a dangerous thing for me to do. I'm thinking a Reuben sausage would be a very interesting diversion...now where can I get a hot dog roll made of seeded rye?!
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser,
Phenomenal idea !!! Have a nice weekend. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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It's only fair, Dave, that I be your official tester. So send a string of those sausages to.....
Seriously, I can see such as both a fresh sausage and as a cured one, a la Reuben snack sticks. So there's lots of room for experimentation. And I think, for the sake of purity of concept, I'd use beef fat rather than pork?? |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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IIRC-In order to get the proper mouth feel I used chicken fat which is generally what I replace all pork fat with in my non piggy sausage making. This let the sausage be juicy without bringing it to the point of evacuating my Swiss cheese chunks. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I was thinking just a fresh sausage to begin with Brook....some fat would obviously need to be added to get the sausage to feel right, there are other alternatives as well to help keep it juicy...dry milk, phosphates etc. I'm also thinking that some caraway seed would complement the kraut nicely. Murray...did you use high-temp Swiss cheese or just regular? Guess I have to keep an eye open for brisket on sale. Now to find a baker willing to make me rye hot dog buns...
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Go ahead...play with your food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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If you're up to making your own, Dave, I can provide several approaches.
F'rinstance, if you use Margi's Pain de Campagne recipe, you can shape the dough into small hogie buns. Peter Reinhart's transitional rye would work too. For this specific usage, however, I think I'd go with the Ukrainian sour rye bread recipe I presented for that themed dinner, http://www.foodsoftheworld.activeboards.net/ukrainian-sour-rye-bread_topic4150.html. On the other hand, if you want New England style buns, use a loaf pan and only fill it about a third. When you bake it you'll have a loaf only about half as thick as usual. Cut that in thick planks, score them down the center, and you'd be good to go. Finally, although it will be a different texture, you can pipe a rye gougere dough into logs, bake 'em, and split them to hold the sausages. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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oh now...that sounds too good! I've dabbled with the idea of making a corned beef sausage before...but never bringing it to a reuben. I love the idea!
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Enjoy The Food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Well, that gives us at least three sausage makers ready to experiment. Surely, with that trio working at it, Reuben Sausage will become a reality.
Tell ya what, guys. Y'all make the sausages and I'll do the buns. How's that for a deal? |
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But we hae meat and we can eat
And sae the Lord be thanket |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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PS: It would be really nice to document the whole procedure, sort of the way we did the Babalonian barley bread experiments.
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But we hae meat and we can eat
And sae the Lord be thanket |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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was that "PS" or pssst (over here...) good idea Brook
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Enjoy The Food!
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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[/QUOTE] Murray...did you use high-temp Swiss cheese or just regular? Yes Sorry- more detail next post |
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