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Reuben, Reuben, I’ve Been Thinking

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HistoricFoodie View Drop Down
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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. 
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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
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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.
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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
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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.
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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
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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!
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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
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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
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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!
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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 !!!

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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??
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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.
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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!
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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.
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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!
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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?
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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.
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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
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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
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