Bagelwich

[moribundman]

Toasted bagel with Swiss cheese, Black Forest ham, green stuff, tomato and avocado. Radishes on the side.

 

[Pablo]

Looks good. I like sandwiches on bagels....

 

[Shannow]

Only ever had (erm eaten) a mini bagel when I was attending head office functions with finger food.

Looks good mori.

 

[moribundman]

Just as an addendum I'd like to point out that bagels and regular German pretzels (crunchy crust, soft interior) are made not only from essentially the same dough, but that pretzels, just like bagels, are boiled in water. Actually, real pretzels are boiled in a natron lye (4% NaOH) solution before being baked. Bagels and pretzels are cousins in the baked goods world.

 

[Camu Mahubah]

Mori, I was interested in Black Forest ham so off I go to Wikipedia...very interesting indeed!...I assume your ham is genuine German product, no?...

Mori did you know it's spiced with GARLIC?...among other things...

If I've ever had it...I don't know it...Where can you average bitoger score this ham?...

 

[moribundman]

I buy US-made Black Forest ham. Don't buy any that contains sugar or caramel as ingredient. You can use any good ham, including Virgina ham, Canadian bacon or prosciutto.

Yes, I know it contains garlic (besides pepper, coriander and juniper). No, I don't mind -- it's very subtle and doesn't linger on my darling's breath.

 

[Shannow]

Hams and Corned beef are nothing like they were when the process was intended to preserve food for the lean times.

Honey cure was a reasonable preservation technique

 

[moribundman]

I want to know why so much ham is injected with brine or sugar water. It's gross!

 

[Pablo]

Quote:

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I want to know why so much ham is injected with brine or sugar water. It's gross!

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Speeds up the process, adds mass and (debatable)adds flavor.

 

[moribundman]

I regret asking.

 

[NYEngineer]

Bagel sandwiches are great pre mountain biking food. One of our favorites was turkey and cream cheese on a bagel. Stayed with you a while.

 

[Shannow]

Pablo/mori (no I'm not suggesting that you are the same unit).

Down here, butchers inject corned beef before placing it in the brine.

When you cook them the brine reaches equilibrium with the cooking water, leaving a shrivelled piece of meat.

MIL used to order her beef a week early, and they'd soak it instead of pump it...wonderful corned beef (I've got a packet of brine mix, never used it).

BTW, curing meat can be interesting. When I make jerky, I layer the strips, and put a little salt, seasoning and molasses on each layer. 12 hours later, the meat is covered in liquid around 1/2" deep. 12 hours after that, the liquid is all absorbed, and the meat has lost most of it's tenderness and flexibility.

 

[moribundman]

I admit having never eaten corned beef. It just doesn't sound appetizing.

 

[Shannow]

It's pretty good fare.

Once again, a preserving technique that became a food preparation technique.

Like Duck Confit :hurl:

 

[Pablo]

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I admit having never eaten corned beef. It just doesn't sound appetizing.

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Huge stack corned beef sandwich. Tasty. Corned beef and veggies, good stuff. You should try it at least once....the chance of getting some brain eating prion from tasting some corned beef is not even remotely probable. I would say impossible, but I'm sure you'd make me do the math.

 

[moribundman]

I can't get over its looks. Maybe it should be called cornered beef.

 

[NYEngineer]

Haven't any of you guys ever had a New York Reuben? Corned Beef, Pastrami, saurkraut, mustard... Awesome. Stage Deli on W 44th St. Can't beat it.

 

[Shannow]

Quote:

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I can't get over its looks. Maybe it should be called cornered beef.

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what's wrong with its looks ?

warm and pink...or are you thinking of that sometimes greasy looking silvery bug laden garbage that you see slice up in delis ?

Or the cryopacked raw product in what looks like plasma ?

 

[moribundman]

Pink beef... *runs*

 

[Shannow]

But the same principal on ham is OK ?

BTW, corned mutton and pickled pork are pretty good as well.