Reuben, Reuben, I’ve Been Thinking

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, 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.

Sounds really good, Ron. Be sure and thank the Beautiful Mrs Tas for providing it.

As another possible alternative, I can see making this recipe in tiny ramekins. That would make it a better fit as a tasting size, as part of my Reuben Exploration small plate offering.

   a reuben casserole is a great idea!  It makes it quick and easy...all in one reuben that serves all.

Glad you liked it, Brook! The first time we made it, we were "forced" to use some ridiculous "turkey pastrami" and a brand of sauerkraut that I did not like at all. Luckily, we gave it another shot, with the right stuff, and it was much, much better!

I have used it that way with tortillas to make mini dip bowls Brook, and it worked out just fine.

Oh, Lordy! It just don't get any better than that . 

That simply looks beautiful, gMan ~ I could really, really go for a plate of that right now.

I don't know if you've been over to the smoking forum recently or not Brook....but I thought you'd enjoy this.

HistoricFoodie wrote: OK, I finally got around to trying this as individual pies. It worked. But it's a real pita to do. Tastewise they were fine. But far too much trouble for the results.

A quick addition about sourdough bread.
I tried keeping a starter going , got to taking too much time,truth, I forgot about it,
Now, I have a mess of soured flour in a glass container, just sits on the back of the table, next to the bread machine.
When I make bread, I scoop 2 tbsp of the contents out, mix it with the required water, total contents equal to water required for mix, add 2 tbsp of flour plus a tbsp of warm water back in the glass jar and back to the back of the table.
So far, I get the sharp flavor, dependable rise from the recipe dried yeast and am doing well.
The little envelope of San Francisco sourdough starter has continued for over 3 years now using this method.
I am just lazy!!!!!!!!!
I have made white sandwich, all whole wheat, whole wheat/rye and whole wheat with added corn meal,25%, actually, my favorite.