61 thoughts on “June 15, 2020: Whatta Buncha Reubs”

  2. A very enjoyable zoom call last night. Next week is Father's Day, of course, and I've asked the people on the call give an update on their children. I hope you would consider joining up for a while. It's 7:30 to 10:00 PM on Sunday nights, but feel free to pop in for half an hour at any time.

      1. I fee as though the Reuben really elevates and completes the Philly cheesesteak. I mean, the base is beef...

        [ducks]

  4. I prefer a Rachel with pastrami & corned beef. I didn’t understand why the Croque Monsieur & Croque Madame were accorded separate billing, but the Rachel did not get its own.

  6. Clearly, I was not a part of this voting, because the Reuben would be far far far away from my favorite sandwich.
    Italian Beef and Sausage with au Jus and mozzarella cheese please.

    1. Polls are still open. If anything, you can help cement the Reuben's lead. Also, I think "Italian Beef" is as specific as it gets on that one.

      ETA: Ha, sorry. I skimmed your response and for some reason read it as "far and away" your favorite sandwich. Never mind me...

      1. I wonder how ranked-choice voting would have determined the favorite sandwich. 🤔

    1. I made Pepper's Focaccia this weekend, and just had a ham & turkey sandwich with lettuce (from our garden!) on Focaccia. Mayo and western dressing as the condiments.

      1. Western? Is that like Dorothy Lynch? (my mom loves Dorothy Lynch)

        as you can tell, I've been out of the Midwest for a while. Western rings a bell, but I can't quite place it.

          1. ahh, right. French, Western, Catalina and Dorothy Lynch all seem to be close neighbors. Russian and Thousand Island separated by the Interstate that was built through the neighborhood.

            1. Yup. Apparently what constitutes “French dressing” is actually regulated under Title 21, Sec. 169.115 of the FDA’s Code of Federal Regulations.

              I suspect a lot of it comes down to branding/marketing, but I think the breakdown is roughly like this:

              French - OG
              Western - more savory than French, possibly originally a variation on Italian dressing
              Catalina - redder & thinner/less creamy than French, tangier due to emphasis on tomato, possibly some cayenne
              Dorothy Lynch - apparently tomato-, rather than oil-based, includes celery seed

      2. Woohoo! I will say that the bread is best when fresh, though I have had success reheating it briefly in the oven.

        Don't let it sit out at room temperature for very many days (particularly in the summer) unless you like your bread moldy.

        1. I can't imagine it will last very many days. Especially in the summer, when we eat tons of sandwiches (especially now that the lettuce in our garden is ready... soo good on the sandwiches).

          A few notes for next time (which probably will be before too long, given how easy and good this was):
          - I only had active yeast, not instant yeast, and didn't realize it right away. I probably got a little less rise than I was hoping for, and it probably came out a little too dense as a result.
          - I'll use a slightly smaller pan next time, which should also help add a little more height to the loaf. I've just found this to be a little narrow for slicing for sandwiches.
          - I don't have a very high quality salt in the house right now. I suspect that would make a difference on the ultimate flavor too. Probably some better rosemary and oil too.

          1. Overnight.

            Seriously. I just leave it in an appropriately sized bowl, covered with plastic wrap and a dishtowel. Unless you keep your house at like 60 degrees, you should be fine. (I did a batch in a covered bowl in the basement a few weeks ago, because cooler).

            Slow proofing means more flavor development time.

            1. alternatively, you could just leave the oven light on. That's more than enough heat.

          2. What these guys said--a slower rise will give you better flavor. I let some doughs hang out in the refrigerator to rise; it happens more slowly, but you really don't need a very precise temperature for the yeast to do its thing.

            Back before having kids when I kept the house at 65 in the winter, I would sometimes do the heating pad thing.

  8. My wife and daughter are upstairs making ice cream. Neither of them has done it before. My daughter is telling my wife how to do it. She's not wrong.

  9. Players on the Cowboys and Texans have tested COVID-19 positive. How likely do you think it is that this season will be played as currently scheduled? I'm going with about 25%.

  10. I'm making sloppy joe's (NOT Manwich, thank you very much) for dinner tonight. I don't think that was on the chart, but now that I think about it it should be.

    2. While I was working from home, I put leftover sloppy joe meat in a grilled cheese with jalapeno. It was pretty good.

    4. (NOT Manwich, thank you very much)

      is it Not So Sloppy Joe mix? cuz that stuff is gooood.

    5. this reminds me that loose meat hamburgers (e.g., Maidrites or TenderMaids) were not on the list. Major oversight.

        1. I'm fine with the exclusion of hamburgers as I wouldn't consider them sandwiches (though the inclusion of patty melts make that distinction for this list more questionable). That said, you'd have a much easier time convincing me a hamburger is a sandwich than a hot dog.

    1. The quote about thinking once there was agreement on pro-rated salaries they could advance, but the players aren't negotiating in good faith so they can't... the whole underpinning premise there is "agreement on pro-rated salaries" which the owners keep rejecting!

  12. If the owners lock out the players, MLBPA should decertify and reorganize a new league. Most players are getting paid below market rate anyway—the risk of decertification is arguably lower than if the players were being properly compensated. If there are going to be no fans in attendance, this is a better opportunity than they would ever get to circumvent the owners. There was enough money to back the XFL—someone would back this, and they would have the credibility of having the best players of any league out there.

    1. It already feels like a lockout.

      Maybe this time the MLBPA can include the MiLB players too. I wonder how many of the teams have exclusive access to the parks. Could a player-run league use the same parks?

      1. The Twins have a lease on Target Field right? That would make it tough for the players to play there, especially if the Twins were playing games there, too. I would imagine that such a lease would be exclusive.

        1. I would also imagine that failing to play ballgames there would be a breach of the lease. Wasn't that the ruling that stopped contraction?

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