corned beef

Author
McRoberts
Junior Burger
  • Total Posts : 2
  • Joined: 2010/02/09 13:40:00
  • Location: Milwaukee, WI
  • Status: offline
2010/02/09 18:14:00 (permalink)

corned beef

Hi Hamburger Thanks for your warm welcome I look forward to leaning about many other great food places on this web site I have added it to my favorites.  As for the bread issue.  We do not use any other bread for our sandwiches but the lite rye from Miller. ( Brian's number is 414-347-2300)  The bread is different from Jakes in two ways.  We use the pan loaf rye not the oval shape.  That occured many years ago when Miller Bakery had problems delivering our bread with out a lot of wholes.  So to avoid so much waste we changed the bread.  Some days I would like to change back over BUT our customers would revolt because they would think they are getting a smaller sandwich. In addition we do not have seeds in our bread.  We have so many customers that can not handle seeds we got rid of them.  That is why we added a marble rye from Miller to give everyone an option. Next time try the marble and thanks for 5 out 5 I did notice and I feel happy to have that perfect rating.
#1

2 Replies Related Threads

    JRPfeff
    Filet Mignon
    • Total Posts : 2566
    • Joined: 2006/12/01 10:05:00
    • Location: Pewaukee, WI & Fuquay-Varina, NC
    • Status: offline
    Re:corned beef 2010/02/09 18:22:39 (permalink)
    For the curious, the marble rye at McBob's looks exactly like this.

    #2
    MSPD
    Hamburger
    • Total Posts : 79
    • Joined: 2004/09/02 15:01:00
    • Location: Burnsville, MN
    • Status: offline
    Re:corned beef 2010/02/09 18:48:29 (permalink)
    Again, I appreciate the explanation/behind the scenes look.  This is my promise:  Next time I'm in or around MKE, I'll dig into a big plate of the corned beef hash!
     
    By the way, to clear up some confusion, my screen name is actually MSPD.  "Hamburger" is my...uh...Roadfood rank (I guess).
     
    Or, a lot of people just call me Dave.  Good to meet you.
    #3
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