Kentucky Hot Browns

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ScreamingChicken
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RE: Kentucky Hot Browns - Wed, 12/12/12 12:25 PM
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How much a breach of Hot Brown/Turkey Devonshire etiquette is it to order one sans tomato?

ann peeples
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RE: Kentucky Hot Browns - Wed, 12/12/12 1:08 PM
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Unfortunately, Rumaki, so many restaurants these days use cheap cheese sauce. They find it acceptable to serve it, and call the sauce what they want. Any good cook( a chef would make their own sauce-right Lisa?) could doctor up said cheese crap, and it might be passable.

buffetbuster
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RE: Kentucky Hot Browns - Wed, 12/12/12 1:11 PM
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ScreamingChicken


How much a breach of Hot Brown/Turkey Devonshire etiquette is it to order one sans tomato?

I don't think it would be a big deal at all.  Personally, I don't eat tomatos anymore because of acid reflux, but I just take them off and give them to my dining campanion.  


easydoesit
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RE: Kentucky Hot Browns - Wed, 12/12/12 1:55 PM
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I guess different versions probably pop in lots of places.
 
Here is one using canadian bacon, which seems wrong, but not having tried it, have no opinion.  Could just as easy be good.
 
It's under Specialty Baked Sandwiches, halfway down.
 
http://www.georgesgaslight.com/lunch-menu.php
 
 
 

SeamusD
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RE: Kentucky Hot Browns - Wed, 12/12/12 2:06 PM
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Michael Hoffman


(For cheating purposes, Campbell's cheddar cheese soup, with some dry Coleman's mustard and a touch of Worchestershire sauce makes for a Welsh rabbit winner.)

That was my grandmother's "cheat" sauce for making baked onions in cheese sauce instead of the traditional one, which isn't unlike the rabbit sauce. I can attest to it being a good substitute.

ChrisOC
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RE: Kentucky Hot Browns - Wed, 12/12/12 2:59 PM
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Michael Hoffman


ann peeples


Love Welsh Rarebit.......just found Stouffers version at our local Sendiks. Never even thought to add bacon, and perhaps turkey! Thanks, Al.


Ann, the Stouffer's Welsh Rabbit is terrific. When I make my own, or when I use the Stouffer's, I place a couple of rashers of bacon (usually peppered) and a couple of tomato slices atop the toast points and then top it with the rabbit. This was the way they served it at the Press Club of Charleston back in the '60s, and I fell in love with it then.

(For cheating purposes, Campbell's cheddar cheese soup, with some dry Coleman's mustard and a touch of Worchestershire sauce makes for a Welsh rabbit winner.)

 
An easy Welsh Rarebit.  Great!!! Now I know what to do withall those english muffins I got on sale

ChrisOC
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RE: Kentucky Hot Browns - Wed, 12/12/12 2:59 PM
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Michael Hoffman


ann peeples


Love Welsh Rarebit.......just found Stouffers version at our local Sendiks. Never even thought to add bacon, and perhaps turkey! Thanks, Al.


Ann, the Stouffer's Welsh Rabbit is terrific. When I make my own, or when I use the Stouffer's, I place a couple of rashers of bacon (usually peppered) and a couple of tomato slices atop the toast points and then top it with the rabbit. This was the way they served it at the Press Club of Charleston back in the '60s, and I fell in love with it then.

(For cheating purposes, Campbell's cheddar cheese soup, with some dry Coleman's mustard and a touch of Worchestershire sauce makes for a Welsh rabbit winner.)

 
An easy Welsh Rarebit.  Great!!! Now I know what to do withall those english muffins I got on sale

ann peeples
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RE: Kentucky Hot Browns - Wed, 12/12/12 4:13 PM
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Absolutely, Chris!

MsDiPesto
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RE: Kentucky Hot Browns - Sun, 07/14/13 10:08 PM
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A friend made a casserole version of the Hot Brown to serve at a stand up cocktail party, really worked well that way. 

plb
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RE: Kentucky Hot Browns - Mon, 07/15/13 4:13 PM
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Here is the original from lunch at The Brown Hotel last week.

 

Davydd
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RE: Kentucky Hot Browns - Mon, 07/15/13 5:28 PM
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Every hot brown I've had has been basically a casserole. They have never been a pickup and hold sandwich.

MetroplexJim
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RE: Kentucky Hot Browns - Mon, 07/15/13 6:24 PM
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rumaki


I would love to try one -- I am sure I would enjoy it!!




That was my thought as well. 
 
After having had a truly excellent one I think of it as more of a rich, savory dessert than an entree. 
 
It makes Oysters Rockefeller seem impoverished!
 
And, it "sits like a rock".
 
It's simply "too much" for me.

Michael Hoffman
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RE: Kentucky Hot Browns - Mon, 07/15/13 6:31 PM
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A Hot Brown is my second favorite open-face sandwich. It ranks right up there behind a hot roast beef sandwich and just ahead of a hot turkey sandwich, which is one notch above a hot meatloaf sandwich.
 
Damn! Now I'm really hungry.

buffetbuster
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RE: Kentucky Hot Browns - Mon, 07/15/13 6:36 PM
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plb-
That is a real thing of beauty!  Thanks for the photo.

lleechef
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RE: Kentucky Hot Browns - Mon, 07/15/13 7:56 PM
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Another thing I have to 'fess up to......never had a Kentucky Hot Brown. But it sounds delicious. 

buffetbuster
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RE: Kentucky Hot Browns - Tue, 07/16/13 7:07 AM
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lleechef-
The hot brown is so similar to the Pittsburgh turkey Devonshire that they are practically indistinguishable.  But, the hot brown definitely came first, so no doubt we stole it from them.

buffetbuster
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RE: Kentucky Hot Browns - Mon, 07/29/13 8:35 AM
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Ordered the hot brown over the weekend at Stella's Kentucky Diner in Lexington.  Not great, but still a solid version, once I took the sprouts off. 

Yes, they put sprouts on top of the hot brown.  They also offer a vegetarian version.

Michael Hoffman
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RE: Kentucky Hot Browns - Mon, 07/29/13 9:50 AM
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Sprouts on a Hot Brown. What will they think of next? Edamame?
 
Oh, joy!

rumaki
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RE: Kentucky Hot Browns - Mon, 07/29/13 9:54 AM
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I actually like bean sprouts a lot, but there is a time and a place for them, and it's not atop a Hot Brown.
 
Was this version on bread/toast?  I don't see it -- maybe in the upper right hand corner?

buffetbuster
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RE: Kentucky Hot Browns - Mon, 07/29/13 10:05 AM
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I picked off the sprouts and put them on my girlfriend's plate who was happy to eat them along with her bagle.  It did not ruin my enjoyment of the hot brown, but still seemed like an odd mix.
 
rumaki-
It was on bread.  Toast, of course, holds up better. 

sandrew834
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RE: Kentucky Hot Browns - Mon, 09/30/13 8:15 AM
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I love this dish! I used cheddar cheese rather than Parmesan for the sauce, and I omitted the egg, and then topped each sandwich with shredded mozzarella before placing under the broiler and they were GREAT!! This will be made again and again!!

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