Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > The Southeast
  New Posts New Posts RSS Feed - Reuben, Reuben, I’ve Been Thinking
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Reuben, Reuben, I’ve Been Thinking

 Post Reply Post Reply Page  <1234>
Author
Message
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4940
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 September 2013 at 02:14
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. 
Back to Top
Sponsored Links


Back to Top
pitrow View Drop Down
Master Chef
Master Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 1078
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 11 September 2013 at 10:14
Originally posted by HistoricFoodie HistoricFoodie wrote:

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. 


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.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4940
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 September 2013 at 17:50
No big deal, Mike. Send me your mailing address.
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4940
Post Options Post Options   Thanks (1) Thanks(1)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 September 2013 at 20:27
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
Back to Top
Effigy View Drop Down
Chef
Chef
Avatar

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 633
Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 11 September 2013 at 20:39
Heart Thumbs Up Heart

You are a legend. Thank-you for your time.
Resident Peasant
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4940
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2013 at 00:33
Aww, shucks. Embarrassed
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2013 at 09:14
Thank you, Brook - I look forward to reading it!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
pitrow View Drop Down
Master Chef
Master Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 1078
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2013 at 11:40
Awesome! Thanks Brook! 
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 449
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 17 October 2014 at 18:42
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
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2014 at 02:13
Originally posted by Percebes Percebes wrote:

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

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?! Confused
Go ahead...play with your food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6357
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2014 at 04:58
Hoser,

Phenomenal idea !!!

Have a nice weekend.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4940
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2014 at 07:01
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??
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 449
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2014 at 07:26
Originally posted by HistoricFoodie HistoricFoodie wrote:

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??


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.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2014 at 01:54
Originally posted by HistoricFoodie HistoricFoodie wrote:

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??

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...
Go ahead...play with your food!
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4940
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2014 at 07:28
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.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2014 at 07:37
Originally posted by HistoricFoodie HistoricFoodie wrote:

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.

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.


   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!
Enjoy The Food!
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4940
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2014 at 07:45
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?
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4940
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2014 at 07:47
PS: It would be really nice to document the whole procedure, sort of the way we did the Babalonian barley bread experiments.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2014 at 08:03
Originally posted by HistoricFoodie HistoricFoodie wrote:

PS: It would be really nice to document the whole procedure, sort of the way we did the Babalonian barley bread experiments.


   was that "PS" or pssst (over here...)


  good idea Brook
Enjoy The Food!
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 449
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2014 at 10:54

[/QUOTE] Murray...did you use high-temp Swiss cheese or just regular?

Yes
Sorry- more detail next post
Back to Top
 Post Reply Post Reply Page  <1234>
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.105 seconds.