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 Vive La French Dip Sandwich

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the ancient mariner

  • Total Posts: 3987
  • Joined: 4/6/2004
  • Location: st petersburg, florida
Vive La French Dip Sandwich Thu, 08/31/06 4:21 PM (permalink)
About a month ago I did not know what a French Dip was. A Parisean pick-pocket? Who knew that here on Gulf Boulevard in St Pete Beach they served a great French Dip Sandwich. And, who knew that on Tuesday they were on sale for $4.79 at the Reef????

French Dip is a great big roast beef sam-itch on a hero, or sub, or whatever, roll. It comes with a side of slaw or---- if you like lots of starch in your diet---mac and cheese. AND---there is a little dish of hot beef broth, for dipping. It is yummy stuff. I don't know if this nectar of the Gods is known under other names, but it sure is goooooood.

By the way, The Reef is a Key West kinda joint with no view, but plenty of atmosphere. A bar, a few tables and a few booths and lots of good food and bottles of beer on the wall. If Boggy and Bacall were over in the corner and Walter Brennan came limping in to talk to them I wouldn't be a bit surprised.
 
#1
    xannie_01

    • Total Posts: 1481
    • Joined: 10/18/2005
    • Location: albuquerque, NM
    RE: Vive La French Dip Sandwich Thu, 08/31/06 4:23 PM (permalink)
    was hoagie carmichael playing the piano?
     
    #2
      Rusty246

      • Total Posts: 2413
      • Joined: 7/15/2003
      • Location: Newberry, FL
      RE: Vive La French Dip Sandwich Thu, 08/31/06 4:27 PM (permalink)
      quote:
      Originally posted by the ancient mariner

      About a month ago I did not know what a French Dip was. A Parisean pick-pocket? Who knew that here on Gulf Boulevard in St Pete Beach they served a great French Dip Sandwich. And, who knew that on Tuesday they were on sale for $4.79 at the Reef????

      French Dip is a great big roast beef sam-itch on a hero, or sub, or whatever, roll. It comes with a side of slaw or---- if you like lots of starch in your diet---mac and cheese. AND---there is a little dish of hot beef broth, for dipping. It is yummy stuff. I don't know if this nectar of the Gods is known under other names, but it sure is goooooood.

      By the way, The Reef is a Key West kinda joint with no view, but plenty of atmosphere. A bar, a few tables and a few booths and lots of good food and bottles of beer on the wall. If Boggy and Bacall were over in the corner and Walter Brennan came limping in to talk to them I wouldn't be a bit surprised.


      My favorite place here "Copper Monkey" has them, it is my favorite sandwich, I have provolone added to mine, meat and cheese! YUM! My sides are fresh cut fries and a couple of dill spears. They have started putting some type seasoning on their fries that I don't care for so I get my without and add just plain salt.
       
      #3
        SassyGritsAL

        • Total Posts: 1089
        • Joined: 10/27/2005
        • Location: Huntsville, AL
        RE: Vive La French Dip Sandwich Thu, 08/31/06 4:29 PM (permalink)
        I love French Dip sandwiches, we have a place here called Rugby's that makes a great French Dip; they are to die for.
         
        #4
          Michael Hoffman

          • Total Posts: 17837
          • Joined: 7/1/2000
          • Location: Gahanna, OH
          RE: Vive La French Dip Sandwich Thu, 08/31/06 4:43 PM (permalink)
          There was a place called Lasse's (pronounced Lassie's) on the Post Road in Milford, Connecticut back in the '60s that served what I later came to know as a French Dip. It was that terrific roast beef on a sub bun with a cup of wet stuff for dipping. It was just a bar, but those sandwiches were great. It was one of the romantic bars where I courted my wife.

          Interestingly, Lasse's was located in what years before had been Perry's, which is where the Connecticut-style (hot) lobster roll originated in the 1930s.

           
          #5
            PapaJoe8

            • Total Posts: 5504
            • Joined: 1/13/2006
            • Location: Dallas... DFW area
            RE: Vive La French Dip Sandwich Thu, 08/31/06 4:45 PM (permalink)
            I love a great French Dip also. The Horseshoe casino in Bosier City La makes a great one.
            Joe
             
            #6
              baconman

              • Total Posts: 33
              • Joined: 8/16/2006
              • Location: gaithersburg, MD
              RE: Vive La French Dip Sandwich Fri, 09/1/06 7:27 PM (permalink)
              How could you not know what a French Dip sandwich is, till a few months ago?
               
              #7
                Michael Hoffman

                • Total Posts: 17837
                • Joined: 7/1/2000
                • Location: Gahanna, OH
                RE: Vive La French Dip Sandwich Fri, 09/1/06 7:52 PM (permalink)
                quote:
                Originally posted by baconman

                How could you not know what a French Dip sandwich is, till a few months ago?

                I don't know where you came up with the idea that I didn't know what a French Dip was till "a few months ago," considering that I specifically referred to something I ate in the '60s and came to find out later, meaning at least 30 years ago (but I felt no need to be specific as it was, in fact, later), that a similar sandwich was known as a French Dip. And, back in the 1960s I doubt that the French Dip was a commonly known name throughout the United States.
                 
                #8
                  MacTAC

                  • Total Posts: 425
                  • Joined: 11/19/2004
                  • Location: Long Island, NY
                  RE: Vive La French Dip Sandwich Fri, 09/1/06 8:35 PM (permalink)
                  quote:
                  Originally posted by Michael Hoffman

                  Well, for starters the French Dip is not known over most of the United States.
                  Perhaps known as a Freedom Dip for the last two or three years?
                   
                  #9
                    UncleVic

                    • Total Posts: 6025
                    • Joined: 10/14/2003
                    • Location: West Palm Beach, FL
                    • Roadfood Insider
                    RE: Vive La French Dip Sandwich Fri, 09/1/06 10:34 PM (permalink)
                    Been a popular item in Michigan for decades.. Only problem is when you get dry / overcooked roast beef thats like a rubber band. Best to catch it fresh.
                     
                    #10
                      the ancient mariner

                      • Total Posts: 3987
                      • Joined: 4/6/2004
                      • Location: st petersburg, florida
                      RE: Vive La French Dip Sandwich Sat, 09/2/06 2:40 PM (permalink)
                      Mr Baconman

                      To me it has always been a hot roast beef sandwich with gravy. Never knew it by it's formal name. Asking for a hero in Boston only got you a "Hey, what's a hero" look. In Brook-a-leen, NY a Sub was a boat that went under water, and a hoagie was a blue horse of a different color entirely. A rose by any other name is a rose, is a rose, is a rose----------and forever the name French Dip will be etched in my memory as a great sam-itch.

                      Thanks Brother Hoffman you hit the nail on the head !!! Au Revoir, toot-sweet, and hos-de-la-vista
                       
                      #11
                        PapaJoe8

                        • Total Posts: 5504
                        • Joined: 1/13/2006
                        • Location: Dallas... DFW area
                        RE: Vive La French Dip Sandwich Sat, 09/2/06 3:10 PM (permalink)
                        If only I could make or buy that diping sauce I could just buy some good deli rost beef and....
                        Joe
                         
                        #12
                          UncleVic

                          • Total Posts: 6025
                          • Joined: 10/14/2003
                          • Location: West Palm Beach, FL
                          • Roadfood Insider
                          RE: Vive La French Dip Sandwich Sat, 09/2/06 8:05 PM (permalink)
                          Ancient Mariner, around here it's not a gravy, but a liquid thin AuJus. Could be there are actually some variations via regions..
                           
                          #13
                            John A

                            • Total Posts: 4295
                            • Joined: 1/27/2006
                            • Location: Daytona Beach, FL
                            RE: Vive La French Dip Sandwich Sun, 09/3/06 7:41 AM (permalink)
                            Papa Joe,

                            Go to your local grocery and buy some beef bullion cubes, put one or two in a cup of water and slowly bring to a boil. Or you can get cans of beef stock, you might have to water that down some.

                            John
                             
                            #14
                              Adjudicator

                              • Total Posts: 5057
                              • Joined: 5/20/2003
                              • Location: Tallahassee, FL
                              RE: Vive La French Dip Sandwich Sun, 09/3/06 8:04 AM (permalink)
                              Knorr make a good mix, also.
                               
                              #15
                                mayor al

                                • Total Posts: 15064
                                • Joined: 8/20/2002
                                • Location: Louisville area, Southern Indiana
                                • Roadfood Insider
                                RE: Vive La French Dip Sandwich Sun, 09/3/06 11:10 AM (permalink)
                                OK, Let's see if I have the images correct.

                                A French Dip Sandwich- Thin sliced Roast Beef, dipped in 'au jus' liquid, inserted in a cut, crusty roll similiar to a smaller sub roll. No other condiments. Served with a small cup of the 'Au Jus' liquid for dipping as you consume the sandwich. (hand-held)

                                A Hot Beef Sandwich- two pieces of white bread, Thin sliced Roast Beef. Sandwich cut in half and smothered with brown gravy. Mashed potato, the side of choice, also gravy covered. Utensils needed to eat this.(This is how Hojo's did it, and appears in many 'Diner' menus)

                                A Pit Beef Sandwich- (Baltimore Specialty)- Description varies. I will hold for a local from that area to describe this one.

                                Others??
                                 
                                #16
                                  Adjudicator

                                  • Total Posts: 5057
                                  • Joined: 5/20/2003
                                  • Location: Tallahassee, FL
                                  RE: Vive La French Dip Sandwich Sun, 09/3/06 11:21 AM (permalink)
                                  quote:
                                  Originally posted by Al-The Mayor-Bowen

                                  OK, Let's see if I have the images correct.

                                  A French Dip Sandwich- Thin sliced Roast Beef, dipped in 'au jus' liquid, inserted in a cut, crusty roll similiar to a smaller sub roll. No other condiments. Served with a small cup of the 'Au Jus' liquid for dipping as you consume the sandwich. (hand-held)

                                  Yes.

                                  A Hot Beef Sandwich- two pieces of white bread, Thin sliced Roast Beef. Sandwich cut in half and smothered with brown gravy. Mashed potato, the side of choice, also gravy covered. Utensils needed to eat this.(This is how Hojo's did it, and appears in many 'Diner' menus)

                                  Called an "open-faced" roast beef sandwich here in the deep south.

                                  A Pit Beef Sandwich- (Baltimore Specialty)- Description varies. I will hold for a local from that area to describe this one.

                                  Others??


                                  Also. Au Jus sandwiches usually served with sliced rib roast or lean round.

                                  Open-faced usually rump roast sliced thick. Don't forget heaping mounds of mashed 'taters served with same gravy and obigatory side of usually green beans and/or collards/turnip greens.
                                   
                                  #17
                                    Billfish

                                    • Total Posts: 397
                                    • Joined: 9/24/2003
                                    • Location: Georgetown, DE
                                    RE: Vive La French Dip Sandwich Sun, 09/3/06 11:55 AM (permalink)
                                    In some parts of the midwest they will put the mashed potatos directly on top of the sandwich,then pour the gravy over the whole thing.This is called "Beef Manhattan".
                                     
                                    #18
                                      PapaJoe8

                                      • Total Posts: 5504
                                      • Joined: 1/13/2006
                                      • Location: Dallas... DFW area
                                      RE: Vive La French Dip Sandwich Sun, 09/3/06 11:55 AM (permalink)
                                      I have tried bullion and broth with not quite the right results. Maybe there is a trick as to how to season it?

                                      Adj, is the Knorr called an "au jus" mix? I have heard someone makes one that comes in a jar but have not found it. The key to great French Dip is good beef, good bread, and the right dipping juice. I just can't get the "au jus" quite right.
                                      Joe
                                       
                                      #19
                                        shortchef

                                        • Total Posts: 624
                                        • Joined: 1/28/2004
                                        • Location: Nokomis, FL
                                        RE: Vive La French Dip Sandwich Sun, 09/3/06 3:09 PM (permalink)
                                        I use the beef paste concentrate (Costco has it, McCormick brand), a little red wine, and some garlic, along with fresh cracked pepper. A couple of teaspoons of the concentrate will make 2 cups; use about 1/4 cup of red wine and a clove of crushed garlic, add pepper to taste. This is the best sauce I know of, almost a true au jus.
                                         
                                        #20
                                          mayor al

                                          • Total Posts: 15064
                                          • Joined: 8/20/2002
                                          • Location: Louisville area, Southern Indiana
                                          • Roadfood Insider
                                          RE: Vive La French Dip Sandwich Sun, 09/3/06 3:37 PM (permalink)
                                          Joe,
                                          Re the Hot Beef.... My location (1965 or so) was Eastern Mass- (I-95 Hojo's). I have seen them on diner menus since, but not ordered one.
                                          HoJo's served the Hot Turkey openfaced with a spoonful of stuffing under the meat and gravy over the sandwich and potato.
                                          The Hot Beef was a "closed" (2 pieces of bread) with gravy over the whole thing and the potato also. If you were lucky the meat was thick cut...but often it was very thin and 'scarce'. Lots of folks ordered FF instead of Mashed and cup of extra gravy for dipping the FF.
                                           
                                          #21
                                            Peachpie9

                                            • Total Posts: 40
                                            • Joined: 1/14/2005
                                            • Location: P, WA
                                            RE: Vive La French Dip Sandwich Sun, 09/3/06 4:55 PM (permalink)
                                            I've always known what a French Dip sandwich was--they're offered locally and everyplace I've ever been--but had never had one until a year or so ago. I tend not to eat roast beef unless I can see it. Hate fat or gristle on it. I also had not eaten French onion soup because it never looked very good to me.

                                            A friend took me to her favorite restaurant where the French Onion Soup is the featured item, and the rest is history. I love that stuff! And the French Dip sandwich! Even better!

                                            Neither of these items has anything to do with gravy. The base for the French Onion soup is deliciously seasoned beef broth, as is the dipping sauce (Au Jus) for the sandwich. The melted cheese atop the crouton floating on the soup (if you're lucky, the crouton is actually resting on all the onions) is usually Gruyere, I understand. I haven't tried to make the soup or dipping sauce yet, but I think I'll start with ShortChef's version above.

                                            Recently my son's fiance invited me to go with her to look at wedding dresses. We drove about 2 1/2 hours to the city and she'd been getting in and out of those remarkably heavy dresses (even the ones in her size 2) for awhile when she got very quiet.

                                            She asked me to help her get out of the latest dress (the attendants had been helping her up to this point. I should have known something was up) and I was standing behind her unhooking the millionth hook when she fainted dead away. I caught her midfall and laid her on the carpet. Not sure I've ever seen a face as white as that.

                                            When she came to and I could see that she was going to live, I suggested we take a break and get some lunch. Another young woman who was also trying on dresses told me that she has seen three girls faint in bridal shops just since she herself got engaged. If you accompany someone to shop for a wedding dress, take along some crackers and cheese and a bottle of cool water.

                                            At the restaurant, my future daughter-in-law picked like a bird at her pasta and explained that she was so hot in those dresses that she could barely breathe. She also hadn't eaten since the day before. I was just so relieved to see the color come back into her face. I ordered a French dip but was completely unable to eat it due to residual shock, I guess. I sure hope I can eat the next one I order. LOVE those things.

                                            Next day I had lunch with my son. I asked if he wanted to know how his fiance looked in her dress (she DID find THE DRESS when we went back after lunch). He said "NO! Isn't that bad luck?" and laughed. I told him this much: she looked like a cross between a fairy princess, a second grade girl having her First Communion, and an angel.
                                             
                                            #22
                                              6star

                                              • Total Posts: 4388
                                              • Joined: 1/28/2004
                                              • Location: West Peoria, IL
                                              RE: Vive La French Dip Sandwich Mon, 09/4/06 1:34 PM (permalink)
                                              quote:
                                              Originally posted by PapaJoe8

                                              I have tried bullion and broth with not quite the right results. Maybe there is a trick as to how to season it?

                                              Adj, is the Knorr called an "au jus" mix? I have heard someone makes one that comes in a jar but have not found it. The key to great French Dip is good beef, good bread, and the right dipping juice. I just can't get the "au jus" quite right.
                                              Joe

                                              Here are some sources (and pictures) of "home size" mixes for you:

                                              Knorr Au Jus mix from Foodlocker.com:
                                              http://www.foodlocker.com/11051-8.html

                                              Au Jus mix from Sutton’s Bay Trading Company:
                                              http://www.suttonsbayspices.com/Soup_Mixes_and_Bases/Au_Jus_Mix.html

                                              Au Jus mix from The Great American Spice Company:
                                              http://www.americanspice.com/catalog/item-20352.html SEARCH=3&WORDS=au%2Bjus2Bmix&orig=30&PAGE=&_ssess_=33920c06a840856a386a4f5c5da66605
                                               
                                              #23
                                                ann peeples

                                                • Total Posts: 8317
                                                • Joined: 5/21/2006
                                                • Location: West Allis, Wisconsin
                                                RE: Vive La French Dip Sandwich Mon, 09/4/06 1:49 PM (permalink)
                                                Joe-I think the Knorr au jus is the best of the dry mixes i have tried....I always add a touch of salt, pepper and garlic to mine to dress it up a bit.And as said before-good roast beef and rolls are key...
                                                 
                                                #24
                                                  PapaJoe8

                                                  • Total Posts: 5504
                                                  • Joined: 1/13/2006
                                                  • Location: Dallas... DFW area
                                                  RE: Vive La French Dip Sandwich Mon, 09/4/06 3:25 PM (permalink)
                                                  Thanks so much all! Now we can make our own french dips. I know, the scratch Au Jus is best but...
                                                  Joe
                                                   
                                                  #25
                                                    the ancient mariner

                                                    • Total Posts: 3987
                                                    • Joined: 4/6/2004
                                                    • Location: st petersburg, florida
                                                    RE: Vive La French Dip Sandwich Mon, 09/4/06 5:42 PM (permalink)
                                                    One good French Dip deserves another I always say, sooooooo I had another one at The Reef and it was as good as the first. It was beef and provolone which was melted on top of the beef which was very tender and delicious. And, the dip certainly was Au Jus----

                                                    The french language and Peachpie's story reminds me of the first time my mother went to dinner with my brother and his new fiance. Mom had been a chef and was pretty cool about food, but the new girl in town didn't know that. So when Mom asked the waiter what the Soup de Jour was Barbara leaned over and whispered "That means the soup of the day". Mom said "I know what it means I asked what it is"!!!!!!! They later became good friends, but not on that day. Bon Apetit y'all !!!! RIP Julia !!!!!
                                                     
                                                    #26
                                                      Pigiron

                                                      • Total Posts: 1384
                                                      • Joined: 5/11/2005
                                                      • Location: Bergen County, NJ
                                                      • Roadfood Insider
                                                      RE: Vive La French Dip Sandwich Mon, 09/4/06 6:19 PM (permalink)
                                                      quote:
                                                      Originally posted by MacTACPerhaps known as a Freedom Dip for the last two or three years?


                                                      Good one, Mac.
                                                       
                                                      #27
                                                        UncleVic

                                                        • Total Posts: 6025
                                                        • Joined: 10/14/2003
                                                        • Location: West Palm Beach, FL
                                                        • Roadfood Insider
                                                        RE: Vive La French Dip Sandwich Mon, 09/4/06 7:38 PM (permalink)
                                                        If you ever get to a retail outlet for places like Gordon Food Service, get the LeGout beef base. It comes in a small plastic jar. Stuff looks and feels like black tar. Used it all the time in food service for my fake AuJus.
                                                         
                                                        #28
                                                          marky

                                                          • Total Posts: 104
                                                          • Joined: 3/20/2003
                                                          • Location: boynton beach, FL
                                                          RE: Vive La French Dip Sandwich Mon, 09/4/06 8:16 PM (permalink)
                                                          just came back from a 9 day foodiefest in new england. the last place i ate was near logan airport and was kellys roast beef. a delicious buttered roll with a huge mound of thinly sliced roast beef that melted in your mouth. highly reccomended this location was on hwy 128 about 7 miles from logan. it only cost $6.25 and was first rate.
                                                           
                                                          #29
                                                            Sundancer7

                                                            RE: Vive La French Dip Sandwich Mon, 09/4/06 8:51 PM (permalink)
                                                            I wish Knoxville, TN had a good roast beef with a dip. It ain't here.

                                                            Paul E. Smith
                                                            knoxville, TN
                                                             
                                                            #30
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