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 Sourdough or French...

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nvb

  • Total Posts: 468
  • Joined: 12/5/2004
  • Location: dfhbgmhmy, MN
Sourdough or French... Tue, 11/15/05 12:12 PM (permalink)
on a thin sliced smoked ribeye sandwich?

New product I'm starting and I can't decide which bread.
 
#1
    wheregreggeats.com

    RE: Sourdough or French... Tue, 11/15/05 12:31 PM (permalink)
    Probably French ... depends on the crust though.
     
    #2
      linus

      • Total Posts: 252
      • Joined: 7/4/2004
      • Location: cleveland, OH
      RE: Sourdough or French... Tue, 11/15/05 12:47 PM (permalink)
      french because it won't clash with the flavor of the meat.
       
      #3
        nvb

        • Total Posts: 468
        • Joined: 12/5/2004
        • Location: dfhbgmhmy, MN
        RE: Sourdough or French... Tue, 11/15/05 2:08 PM (permalink)
        A soft crusted French was what I was leaning towards.
         
        #4
          Paubaby

          • Total Posts: 12
          • Joined: 11/15/2005
          • Location: Mesa, AZ
          RE: Sourdough or French... Tue, 11/15/05 3:57 PM (permalink)
          although I LOVE sourdough, I have to agree with the French too!
           
          #5
            berndog

            • Total Posts: 674
            • Joined: 4/8/2003
            • Location: Rochester, NY
            RE: Sourdough or French... Tue, 11/15/05 4:18 PM (permalink)
            What Paubaby and linus said. (Now where's the emoticon/smily for a thumbs up?)
             
            #6
              mr chips

              • Total Posts: 4715
              • Joined: 2/19/2003
              • Location: portland, OR
              RE: Sourdough or French... Sun, 11/27/05 8:51 PM (permalink)
              Sourdough.
               
              #7
                ScreenBear

                • Total Posts: 1504
                • Joined: 9/18/2005
                • Location: Westfield, NJ
                RE: Sourdough or French... Sun, 11/27/05 9:39 PM (permalink)
                Thick, dark pumpernickel....or maybe ciabatta
                 
                #8
                  kland01s

                  • Total Posts: 2835
                  • Joined: 3/14/2003
                  • Location: Fox River Valley, IL
                  RE: Sourdough or French... Mon, 11/28/05 8:18 AM (permalink)
                  Soft crust french, ciabatta has a "off" taste for me.
                   
                  #9
                    Scorereader

                    • Total Posts: 5546
                    • Joined: 8/4/2005
                    • Location: Crofton, MD
                    RE: Sourdough or French... Mon, 11/28/05 9:08 AM (permalink)
                    French.

                    Italian flat bread works too.

                     
                    #10
                      dreamzpainter

                      • Total Posts: 1609
                      • Joined: 2/6/2005
                      • Location: jacksonville, FL
                      RE: Sourdough or French... Mon, 11/28/05 11:37 AM (permalink)
                      Thin sliced ribeye? Sounds like the begining for a philly cheesesteak... but its smoked..hhmmm a barbcue philly steak? Actually sounds rather good, the french roll would work and its another philly steak tie-in but IMHO the sourdough would make for an outstanding pairing. Now as for the cheese.............??
                       
                      #11
                        UncleVic

                        • Total Posts: 6025
                        • Joined: 10/14/2003
                        • Location: West Palm Beach, FL
                        • Roadfood Insider
                        RE: Sourdough or French... Mon, 11/28/05 3:17 PM (permalink)
                        French..
                         
                        #12
                          trudyn

                          • Total Posts: 117
                          • Joined: 6/17/2003
                          • Location: Portland, OR
                          RE: Sourdough or French... Tue, 11/29/05 2:09 AM (permalink)
                          French, always french.
                           
                          #13
                            BT

                            • Total Posts: 3589
                            • Joined: 7/3/2004
                            • Location: San Francisco, CA
                            RE: Sourdough or French... Tue, 11/29/05 2:31 AM (permalink)
                            Look, I think I probably have regular access to the best sourdough on earth (several sources, but I have never had any better than Acme's: http://www.ferrybuildingmarketplace.com/html/bakery___bread.html ) but I don't use it for sandwiches. As far as I'm concerned, the best way to eat sourdough by far is slathered with some good butter and, just maybe, accompanied by a hearty soup like beef barley or lentil. I have to agree with the majority here--for a sandwich, use "sweet" (i.e. French or, even better, Italian such as Pugliese) bread.
                             
                            #14
                              carlton pierre

                              • Total Posts: 2500
                              • Joined: 7/12/2004
                              • Location: Knoxville, TN
                              RE: Sourdough or French... Tue, 11/29/05 7:45 AM (permalink)
                              They're both outstanding, but in the long run French wins out for me.
                               
                              #15
                                nvb

                                • Total Posts: 468
                                • Joined: 12/5/2004
                                • Location: dfhbgmhmy, MN
                                RE: Sourdough or French... Tue, 11/29/05 9:01 AM (permalink)
                                Of course there has to be problems with almost every one of my ideas.

                                I sampled the sourdough that's readily available to me and it sucks. I tried the French and it turns out it tastes plenty good, but the 6 ounces of meat looks tiny on that large piece of bread. Then, when I put the pencil to it, the ribeye costs me $5.66 for 6 ounces after I trim it. That puts the serving size price upwards in the $9.00 range. I don't think my customers will pay that for a 6 ounce sandwich.
                                 
                                #16
                                  1bbqboy

                                  • Total Posts: 4542
                                  • Joined: 11/20/2000
                                  • Location: Rogue Valley
                                  RE: Sourdough or French... Tue, 11/29/05 9:41 AM (permalink)
                                  Slick, what about trying Tri-Tip? You can call it a "California Special".
                                  Make a honey/wasabi bbq sauce, some red onions, romaine, Tomato,and Avacado toppings....
                                  on Sourdough
                                   
                                  #17
                                    kland01s

                                    • Total Posts: 2835
                                    • Joined: 3/14/2003
                                    • Location: Fox River Valley, IL
                                    RE: Sourdough or French... Tue, 11/29/05 12:29 PM (permalink)
                                    My little local place serves a pretty good ribeye on a garlic toast with mayo for 6.99 with fries. The meat is always tasty and tender, not sure what cut, may not be ribeye but that's what they call it. The bread is a toasted french roll. This is the kind of place that also does dogs, burgers, gyros, ruebens and makes one darn fine Italian beef!
                                     
                                    #18
                                      BT

                                      • Total Posts: 3589
                                      • Joined: 7/3/2004
                                      • Location: San Francisco, CA
                                      RE: Sourdough or French... Tue, 11/29/05 12:31 PM (permalink)
                                      quote:
                                      Originally posted by Slick

                                      Of course there has to be problems with almost every one of my ideas.

                                      I sampled the sourdough that's readily available to me and it sucks. I tried the French and it turns out it tastes plenty good, but the 6 ounces of meat looks tiny on that large piece of bread. Then, when I put the pencil to it, the ribeye costs me $5.66 for 6 ounces after I trim it. That puts the serving size price upwards in the $9.00 range. I don't think my customers will pay that for a 6 ounce sandwich.



                                      I am confused here. "French" bread comes in many sizes and shapes. If, for example, you were to slice baguettes, you would have something maybe 2 inches in diameter--you could pile up 6 oz. of meat on that. But I suspect you'd do better with something a bit larger and that's certainly available from any good artisanal baker (if it comes from a national bread factory, they can call it "French" as far as I'm concerned but it isn't). Or, of course, you could use "Italian" bread--quite similar to "French" except for the shape and sometimes the additional of ingredients like olives etc.
                                       
                                      #19
                                        nvb

                                        • Total Posts: 468
                                        • Joined: 12/5/2004
                                        • Location: dfhbgmhmy, MN
                                        RE: Sourdough or French... Sun, 12/4/05 9:58 AM (permalink)
                                        quote:
                                        Originally posted by BT


                                        I am confused here. "French" bread comes in many sizes and shapes.


                                        The bread may be available in different sizes in a more populated area, but not here. The only bread available to me, either from the grocer or Mrs. Bairds, is a loaf that's approx. 24" x 4". I already have what's called a steak bun that I make another sandwich with. I'm afraid that'll have to do assuming I can get my cost down on the meat.
                                         
                                        #20
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