My Favorite

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MoBob
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2003/04/18 04:23:39 (permalink)

My Favorite

A few years ago I was staying in the Brown Palace in Downtown Denver. Arriving back in hungry late one night I picked up the overnight room service menu and saw Grilled Corned Beef & Chedder on Sourdough. It turned out to be delicious. Heaps of meat and cheese and they use a lot of butter. Now whenever I get a craving for a sandwich I try to find the places you can customise your own. I get some strange looks when I order chedder instead of swiss.
#1

128 Replies Related Threads

    Loudawgg
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    RE: My Favorite 2003/04/18 05:06:31 (permalink)
    My favorite sandwich is a Ruben. there was a place in scranton Pa called harddings rest. they made the best and they were open 24hrs so i could satisfy my cravings anytime. But sadley now they put up a mall where Hardings and a few other business where for the steamtown mall.
    #2
    stanpnepa
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    RE: My Favorite 2003/04/18 09:12:12 (permalink)
    Loudawgg,

    Nice to see Scranton gettin' some love!! . I live in West Pittston.

    My favorite Scranton sandwich is the hot roast beef at the Glider Diner (smothered in gravy and sided with incredible mashed potatoes). You gotta love a place that has a neon sign simply stating "roast beef", and they've been making 'em for some fifty years!!!

    #3
    ocdreamr
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    RE: My Favorite 2003/04/18 13:06:13 (permalink)
    A sandwhich shop here in B'more (Taneytown Sandwhich) makes a roast beef (beef served hot) on a kaiser with fried onions & cheddar. Really good!!
    #4
    mayor al
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    RE: My Favorite 2003/04/18 15:55:41 (permalink)
    Although using a chain store sandwich is probably heresy I do like the Steak n Shake 'Frisco Melt' !
    AND When on the Left Coast- The In 'n Out Double-Double comes to the top of the list !!!
    #5
    silvrlvr
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    RE: My Favorite 2003/04/18 16:46:08 (permalink)
    Mr. Mayor is right when it comes to Steak N Shake, hands down the best fast food chain. They have a kid's grilled cheese special, with pickles, fries and a junior shake, that is divine. They make the grilled cheese on Texas toast-like bread. Especially if you have spent a long day driving, this is a nice light late evening meal.
    I would say my favorite sandwich is tomato-mozzerella-basil with either vinagrette or else pesto for a condiment. Best to have this in the summer when tomatoes are worth eating.
    #6
    Jennifer_4
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    RE: My Favorite 2003/04/18 17:47:29 (permalink)
    To pick only one sandwich? impossible! I could eat sandwiches for every single meal, and of course, I married a sandwich hater!
    My faves include:
    Bacon on white w/ mayo
    Dry Salami on white, w/mayo
    Lettuce on white, w/mayo
    Tuna salad on a toasted blueberry bagel, w/mayo
    and for those crazy late nites; BBQ beef, on a french roll with smoked gouda and crushed ranch flavored Fritos!
    #7
    Ort. Carlton.
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    RE: My Favorite 2003/04/18 19:04:17 (permalink)
    Dearfolk,
    My favorite sandwich would have to be livermush on Pepperidge Farm White Bread with Sauer's Mayo and a dollop or two of Texas Pete Hot Sauce (Tabasco is too overpowering). I like lettuce and tomato on a sandwich most times, but hold it for this one.
    Livermushless In Athens, Georgia, Ort. Carlton.
    P. S. I once made one with P. F. Rye Bread and Gulden's Mustard that was equally satisfactory... and gustatorily pleasant. Woeber's Hot & Spicy Mustard would probably be the only possible improvement.
    #8
    capital
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    RE: My Favorite 2003/04/18 22:39:57 (permalink)
    My favorite sandwich, sounds kind of strange. But it is good. A thick slice of ham topped with baked beans. White or rye bread works well.
    #9
    bumper
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    RE: My Favorite 2003/04/18 23:40:53 (permalink)
    Chesse and butter on rye !
    #10
    kdiammond
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    RE: My Favorite 2003/04/19 00:16:37 (permalink)
    Toast seeded rye -- swiss on both slices with pastrami in the middle and sqeeezed dry kraut -- grill and enjoy
    #11
    Jennifer_4
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    RE: My Favorite 2003/04/19 05:07:26 (permalink)
    quote:
    Originally posted by capital

    My favorite sandwich, sounds kind of strange. But it is good. A thick slice of ham topped with baked beans. White or rye bread works well.



    reminds me of one I forgot, chili beans and mayo on white.
    #12
    rumbelly
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    RE: My Favorite 2003/04/19 11:45:15 (permalink)
    Peanut butter with old cheddar cheese. It works
    #13
    Michael Hoffman
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    RE: My Favorite 2003/04/19 11:47:49 (permalink)
    quote:
    Originally posted by Ort. Carlton.

    Dearfolk,
    My favorite sandwich would have to be livermush on Pepperidge Farm White Bread with Sauer's Mayo and a dollop or two of Texas Pete Hot Sauce (Tabasco is too overpowering). I like lettuce and tomato on a sandwich most times, but hold it for this one.
    Livermushless In Athens, Georgia, Ort. Carlton.
    P. S. I once made one with P. F. Rye Bread and Gulden's Mustard that was equally satisfactory... and gustatorily pleasant. Woeber's Hot & Spicy Mustard would probably be the only possible improvement.

    I have to ask. What is livermush?
    #14
    Ort. Carlton.
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    RE: My Favorite 2003/04/20 20:23:48 (permalink)
    Michael, All Y'all,
    Livermush is a product similar to scrapple or goetta that graces store shelves and restaurant menus in North and South Carolina, extreme northeastern Georgia (where I live: but I have to scrounge to find it!), and extreme southern central Virginia. It is made of hog liver, corn meal, and spices. The center of its production is Shelby, North Carolina, where 17 brands are available.
    A slightly different product is sold under the name "liver pudding" - just a tad richer, it seems to me. Another variant is that in South Carolina, liver pudding contains rice as an adjunct instead of corn meal.
    A few people call it "liver mush," dutifully raising its name to two-word status. To me, it just isn't that fancy a food. I wish I could cut me some off a loaf and eat it right about now.
    Viscerally, Ort. Carlton in Athens, Georgia.
    #15
    Michael Hoffman
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    RE: My Favorite 2003/04/21 15:12:33 (permalink)
    quote:
    Originally posted by Ort. Carlton.

    Michael, All Y'all,
    Livermush is a product similar to scrapple or goetta that graces store shelves and restaurant menus in North and South Carolina, extreme northeastern Georgia (where I live: but I have to scrounge to find it!), and extreme southern central Virginia. It is made of hog liver, corn meal, and spices. The center of its production is Shelby, North Carolina, where 17 brands are available.
    A slightly different product is sold under the name "liver pudding" - just a tad richer, it seems to me. Another variant is that in South Carolina, liver pudding contains rice as an adjunct instead of corn meal.








    A few people call it "liver mush," dutifully raising its name to two-word status. To me, it just isn't that fancy a food. I wish I could cut me some off a loaf and eat it right about now.
    Viscerally, Ort. Carlton in Athens, Georgia.

    Sounds interesting. Thanks for the information.
    #16
    scbuzz
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    RE: My Favorite 2003/04/21 15:39:35 (permalink)
    Harvin Meats in Sumter SC, makes some the best and freshest liver-pudding I have ever tasted. Really great on white bread with mustard. Also great to mix in with hot grits !!

    Harvin Meats also sells a product called souse meat. Some people refer to it as head cheese. This is much more spicy and tangy. It is in a type of gelatin or aspic !
    #17
    MoBob
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    RE: My Favorite 2003/04/21 15:47:15 (permalink)
    This "liver mush". Would it be a variation or cousin to Braunschwiger (liver sausage)" />
    #18
    CheeseWit
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    RE: My Favorite 2003/04/21 15:49:41 (permalink)
    I love to make a turkey, stuffing, and cranberry sandwich from leftovers at Thanksgiving. I use either a kaiser roll, Italian roll, or just crusty bread.
    #19
    Bushie
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    RE: My Favorite 2003/04/21 18:27:48 (permalink)
    CheeseWit, I think you've got a winner there. I'm ashamed I never thought of that myself. Next Thanksgiving, I'm having one right after my nap.
    #20
    Ort. Carlton.
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    RE: My Favorite 2003/04/21 21:51:00 (permalink)
    MoBob,
    Livermush and Braunschweiger are about second cousins to each other. They sport similar ingredients; there is a totally different outcome... the tastes aren't anywhere similar.
    Hey, does anyone know about any local Braunschweiger? All I can find hereabouts is Oscar Mayer. It's pretty good, but supporting the smaller people is much more fun... and often educational.
    By the way, Harvin Liver Pudding is very high on my "must try" list. I like the above suggestion regards how to make such a sandwich. Think I'll try using Pepperidge Farm rye bread and Sauer's mustard on mine.
    Another, and similar, South Carolina local product is Counts' Liver Pudding from Prosperity - up by Newberry in the Dutch Fork region of the state. Newberry is heavily Lutheran: you wouldn't expect that any more than to learn that there are synagogues in both Fitzgerald and Bainbridge, Georgia, neither city having 10,000 people or a daily newspaper.
    Trivially Muttering; Hungrily, As Always, Ort. Carlton.
    #21
    fdm813
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    RE: My Favorite 2003/04/22 02:16:47 (permalink)
    Home grown tomatoes, mayo, salt and pepper, on Sunbeam white bread.
    #22
    ocdreamr
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    RE: My Favorite 2003/04/22 10:28:39 (permalink)
    fdm813
    you forgot to say this must be eaten while leaning over the kitchen sink (or as we say here in B'more "zinc") Preferably the tomato is still warm from the sun.
    #23
    MoBob
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    RE: My Favorite 2003/04/22 17:29:03 (permalink)
    Originally posted by Ort. Carlton.

    MoBob,
    Livermush and Braunschweiger are about second cousins to each other. They sport similar ingredients; there is a totally different outcome... the tastes aren't anywhere similar.
    Hey, does anyone know about any local Braunschweiger? All I can find hereabouts is Oscar Mayer. It's pretty good, but supporting the smaller people is much more fun... and often educational.
    By the way, Harvin Liver Pudding is very high on my "must try" list. I like the above suggestion regards how to make such a sandwich. Think I'll try using Pepperidge Farm rye bread and Sauer's mustard on mine.

    Hey Ort,
    My Braunschweiger days are a carryover from school lunches packed by my mom back in Missouri. I these days unfortunatly cannot quote the brand I buy because rather than get a "chuck" or "roll" of it, I go to the local big store deli and buy it sliced when I get a craving.

    What I am going to admit to this board is, I have to fly quite often and since domestic airline food (even first class) is barely tolerable, I put some sliced Braunschweiger on Pepperidge Farm Butter Top with hot mustard and brown bag it on the plane. I have got some strange looks especially in First Class.
    #24
    CheeseWit
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    RE: My Favorite 2003/04/22 18:47:14 (permalink)
    Bushie, Don't be ashamed. Enjoy!! There are some hoagie shops here in the Philly area that have the turkey/stuffing/cranberry hoagie on their menus all year 'round.
    quote:
    Originally posted by Bushie

    CheeseWit, I think you've got a winner there. I'm ashamed I never thought of that myself. Next Thanksgiving, I'm having one right after my nap.

    #25
    CCJPO
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    RE: My Favorite 2003/04/22 21:01:12 (permalink)
    Cream Cheese and Olive on white bread, cheap, spongy white bread.
    #26
    fdm813
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    RE: My Favorite 2003/04/23 01:19:46 (permalink)
    ocdreamr,
    Your right! My tomato plants are in the ground and growing. It wont be as long as its been.
    #27
    chezkatie
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    RE: My Favorite 2003/04/23 10:30:14 (permalink)
    My very fave sandwich has to be a corn beef sandwich with lots of mustard...........it has to be made from my left over corn beef on St. Patrick's day....mine is the best
    #28
    Bushie
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    RE: My Favorite 2003/04/28 16:43:32 (permalink)
    I just thought of one today that I hadn't remembered in years. When I was a kid and fishing with my grandfather, my grandmother would make us what she called "Fisherman's sandwiches" to take with us. They consisted of yellow mustard, Armour potted meat, and a big ol' slice of bermuda onion on a white bun. I thought they were delicious.
    #29
    topferment
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    RE: My Favorite 2003/04/28 18:38:23 (permalink)
    Best sandwich? A warmed muffuletta at Napoleon House in New Orleans. Great olive salad on the sandwich and the best atmosphere in town!
    Also for braunschweiger Kahn's, which is owned by Hillshire farms, is pretty good.

    #30
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