Helpful ReplyA Line That has to be Drawn

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Jim2903
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Re:A Line That has to be Drawn 2013/09/13 17:08:37 (permalink)
The Monte Cristos made at most of the Greek-owned family restaurant/coffee shops in and around Chicago are basically ham, turkey and cheese on French toast. I prefer the whole-thing-dipped version, thought I must admit it's getting harder to get one of those entire bombs down these days.
#31
ChrisOC
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Re:A Line That has to be Drawn 2013/09/13 17:29:51 (permalink)
What I really  hate is when they serve a Monte Cristo open faced
#32
Buffalo Tarheel
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Re:A Line That has to be Drawn 2013/09/13 19:17:26 (permalink)
This topic caused me to start thinking, and I hope it is not too far off topic.  Schwabl's here in Buffalo serves an outstanding beef on weck sandwich, which many Roadfooders have had the pleasure of eating.  Beef on weck is a Buffalo tradition, and Schwabl's has one of the best offerings.  Yet they also offer roast beef on white bread with gravy, and that is also a very good meal.  In some ways it has some advantages over the beef on weck because the meet is thicker than other restaurants' offerings.  It can be a challenge to eat the  beef on weck, but the hot andwich with gravy is easier with the knife and fork.
 
Anyway, is Anderson's getting away from its specialty by offering the hot sandwich, which you can find anywhere else in the country?  Should they stay with beef on weck only?  I suppose this is not a major point.  I doubt you will find Steve's Prince of Steaks offering a Steak-ums on white bread sandwich, to make another example.  And Schwabl's hot not decided to offer a chicken wing on weck sandwich.  Now that would be challenging...
#33
ann peeples
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Re:A Line That has to be Drawn 2013/09/13 19:41:09 (permalink)
All I know is the version of a Monte Christo from the 70s. All I know is a club sandwich from the 60s. And I know Welsh Rarebit( not rabbit) from the 50s. Just wish I could get the versions I enjoyed.........
 
#34
Treetop Tom
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Re:A Line That has to be Drawn 2013/09/13 21:43:20 (permalink)
Buffalo Tarheel

Anyway, is Anderson's getting away from its specialty by offering the hot sandwich, which you can find anywhere else in the country?  Should they stay with beef on weck only?  I suppose this is not a major point. 

Not a major point, but an interesting concept - are they gaining more by offering the hot open face beef sandwich at the expense of the more famous dish?  I suppose if you subscribe to the idea that they wouldn't be doing it if they weren't making a buck, the answer would be easy.  My guess is that they wouldn't be offering the hot beef sandwich if there wasn't a market.  But that still doesn't answer the question of whether the beef on weck is any the worse for it.  Is it this kind of Plain-Jane competition that hastens the demise of classic-type sandwiches?  I don't know, but my guess is that true classics like the BOW can handle a little competition.
post edited by Treetop Tom - 2013/09/13 22:08:15
#35
Foodbme
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Re:A Line That has to be Drawn 2013/09/14 02:58:34 (permalink)
Michael Hoffman
I've never heard of deep frying a Monte Cristo.

Replace the Batteries in your Hearing Aids!
#36
Foodbme
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Re:A Line That has to be Drawn 2013/09/14 03:02:23 (permalink)
Buffalo Tarheel

This topic caused me to start thinking, and I hope it is not too far off topic.  Schwabl's here in Buffalo serves an outstanding beef on weck sandwich, which many Roadfooders have had the pleasure of eating.  Beef on weck is a Buffalo tradition, and Schwabl's has one of the best offerings.  Yet they also offer roast beef on white bread with gravy, and that is also a very good meal.  In some ways it has some advantages over the beef on weck because the meet is thicker than other restaurants' offerings.  It can be a challenge to eat the  beef on weck, but the hot andwich with gravy is easier with the knife and fork.

Anyway, is Anderson's getting away from its specialty by offering the hot sandwich, which you can find anywhere else in the country?  Should they stay with beef on weck only?  I suppose this is not a major point.  I doubt you will find Steve's Prince of Steaks offering a Steak-ums on white bread sandwich, to make another example.  And Schwabl's hot not decided to offer a chicken wing on weck sandwich.  Now that would be challenging...

Boneless Wings on a Weck! Now THAT Sounds Interesting!!!
#37
Michael Hoffman
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Re:A Line That has to be Drawn 2013/09/14 11:22:15 (permalink)
Foodbme

Michael Hoffman
I've never heard of deep frying a Monte Cristo.

Replace the Batteries in your Hearing Aids!

Considering the fact that a Monte Cristo is supposed to be fried in a skillet or on a flattop then it is clear that when someone puts a battered sandwich in a deep fryer what comes out of said fryer is something other than a Monte Cristo.

#38
boyardee65
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Re:A Line That has to be Drawn 2013/09/14 12:09:00 (permalink) ☄ Helpful
Having worked at a lot of diners over the years, I feel qualified to answers the Monte Christo question. In the 70's a Monte Christo was always ham, turkey, American and Swiss cheese, dipped in French toast batter, fried, dusted with powdered sugar, and served with currant jelly. I have seen it made lately by cooking the French toast and then assembling the rest of the ingredients. I don't consider this to be a true representation of the classic but a poor imitation... 
 
        David O.
#39
pnwchef
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Re:A Line That has to be Drawn 2013/09/14 12:22:43 (permalink)
boyardee65

Having worked at a lot of diners over the years, I feel qualified to answers the Monte Christo question. In the 70's a Monte Christo was always ham, turkey, American and Swiss cheese, dipped in French toast batter, fried, dusted with powdered sugar, and served with currant jelly. I have seen it made lately by cooking the French toast and then assembling the rest of the ingredients. I don't consider this to be a true representation of the classic but a poor imitation... 

      David O.

David, well said........I think they do this to save time, not caring about quality.......The problem with doing it right is, you have to grill both flat sides of the sandwich, then turn on it side and brown all four sides.......takes time, it's a pain in the butt..................I had a sandwich on my menu, triple decker club using egg bread, crust cut off, ham, swiss, turkey and american cheese. I then dipped it in egg batter, then into seasoned bread crumbs. We then deep fried it until golden brown..........The outside was not greasy, it had a nice crunch with a hot cheesy inside......The chicks loved it.....................pnwc
#40
WarToad
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Re:A Line That has to be Drawn 2013/09/16 14:29:43 (permalink)
Treetop Tom

a Reuben can be made with either corned beef or pastrami (or amongst some scofflaws, even turkey, substituting slaw for kraut [sometimes referred to as a Rachel]). 

 
In my neck of the woods a Reuben made with turkey would be called a turkey sandwich.  And likely thrown back at the kitchen.  That's just blasphemy.

#41
carolina bob
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Re:A Line That has to be Drawn 2013/09/16 15:27:59 (permalink)
WarToad



In my neck of the woods a Reuben made with turkey would be called a turkey sandwich.  And likely thrown back at the kitchen.  That's just blasphemy.

 
 
 
That's the same way I feel about a so-called chicken cheesesteak. There ain't no such critter.
#42
The Monk
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Re:A Line That has to be Drawn 2013/09/16 15:28:21 (permalink)
Well, maybe you should be required to use quotations to delineate one from the original. For example, a "Reuben" made with pastrami from a Reuben made with corned beef!!! Only trying to help. 
#43
Michael Hoffman
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Re:A Line That has to be Drawn 2013/09/16 15:34:12 (permalink)
If it isn't corned beef, Swiss cheese, sauerkraut and thousand Islands dressing on rye, grilled, then it isn't a Reuben.
#44
1bbqboy
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Re:A Line That has to be Drawn 2013/09/17 16:58:44 (permalink)
Isn't a Pastrami a "Hot Pastrami" or has that disappeared from the lexicon too?
#45
1bbqboy
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Re:A Line That has to be Drawn 2013/09/17 16:58:45 (permalink)
Isn't a Pastrami a "Hot Pastrami" or has that disappeared from the lexicon too?
#46
Michael Hoffman
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Re:A Line That has to be Drawn 2013/09/17 17:06:53 (permalink)
I don't know. I always order a hot pastrami sandwich. I don't recall whether it was ever Hot Pastrami on a menu. Hot Pastrami was what my father and grandfather ordered, and I guess that's where I got it.
#47
cavandre
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Re:A Line That has to be Drawn 2013/09/17 17:19:31 (permalink)
And don't get me started on all the faux Martinis out there!
#48
Michael Hoffman
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Re:A Line That has to be Drawn 2013/09/17 19:16:18 (permalink)
There are no faux Martinis. There are Martinis and there are other drinks.
#49
CCinNJ
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Re:A Line That has to be Drawn 2013/09/17 22:14:53 (permalink)
Monte Cristo is way over the line in my Dept. of Donuts...

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