Consider the Cannoli: Subjective Preferences and Conversations about Geek Media

[Dannyalcatraz]

Wait .... is this why the invisible hand has yet to put the SMACK DOWN on pineapple as a topping?

It’s the Canadians…and me.

 

[Dannyalcatraz]

All I know is most of you have never had an authentic roast beef sandwich

I’m not sure what you mean by this.

FWIW, I’m spoiled for sandwiches. Beyond the presence of several major sandwich chains in D/FW, and the sandwich offerings of ethnic restaurants, there’s a small place in one of the suburbs called Weinberger’s. The owner/operator/evil genius has a repertoire of over 150 sandwiches.

…and he teaches sandwich making at a culinary school.

I’ve been going there at least monthly for a few years now, and have had a few dozen different sandwiches*. I have yet to find one I wouldn’t eat again. I even tried ordering something I wouldn’t normally eat, and I still made it disappear like a David Copperfield trick.

Pretty much, if I’m trying something new in his deli, my first bite is going to be of the sandwich as designed, without alterations or tableside additions.



* Including a hot Italian roast beef

 

[Bedrockgames]

I’m not sure what you mean by this.

I am being facetious (thus the smiley face). But I am joking about North Shore Roast beefs (which you can get in areas around Boston----largely a small area North of Boston though they can be found in other spots). If you grew up on this sandwich and ask for a roast beef sandwich anywhere else, you will get something different (if you are unlucky you will get sliced roast beef cold cuts on a roll, if you are lucky you get some regional hot roast beef sandwich). I actually wrote a short blog about it which kind of explains it (though take with a grain of salt as it is just one person's perspective from the area): STRANGE WORLD NEW ENGLAND: ROAST BEEF

 

[Dannyalcatraz]

I am being facetious (thus the smiley face). But I am joking about North Shore Roast beefs (which you can get in areas around Boston----largely a small area North of Boston though they can be found in other spots). If you grew up on this sandwich and ask for a roast beef sandwich anywhere else, you will get something different (if you are unlucky you will get sliced roast beef cold cuts on a roll, if you are lucky you get some regional hot roast beef sandwich). I actually wrote a short blog about it which kind of explains it (though take with a grain of salt as it is just one person's perspective from the area): STRANGE WORLD NEW ENGLAND: ROAST BEEF

That looks pretty good, though not quite enough detail to know what’s really going on. I mean, what kind of cheese? What’s in the tangy sauce? How is the roast beef seasoned- simply (S & P and not much else) or fancy (with additions like rosemary, sage, thyme, and so forth).

I’ve had other hot roast beef sandwiches from a variety of culinary tradition, including Vietnamese, Italian, Mediterranean/Arabic, and Creole, and some seem very close to what you’re describing.

That said, none of them might scratch that itch.*

But if you‘re ever in this neck of the woods, give Weinberger’s a try. They may not have exactly what you’re looking for, but they might get close. Near as I can tell, the menu linked below doesn’t include the off-menu sandwiches named for various (mostly local) celebrities, nor the “build your own” option.

https://www.weinbergersdeli.com/menu

* my Mom went through something similar with tamales. She grew up on Manuel’s tamales in NOLA, which were a fusion of Creole and Mexican & Cuban elements. When we moved away in 1971 or so, she couldn’t find any she liked as much as those, so every visit home or every guest visiting from there involved a styrofoam cooler full of them. Then they were put out of business by Katrina. It wasn’t until 2017 that she found a local restaurant that made something comparable, and 2019 when I found another seller at our local Farmers’ Market.

 

[Bedrockgames]

That looks pretty good, though not quite enough detail to know what’s really going on. I mean, what kind of cheese? What’s in the tangy sauce? How is the roast beef seasoned- simply (S & P and not much else) or fancy (with additions like rosemary, sage, thyme, and so forth).

I used to work at a roast beef place and am not even sure how it’s seasoned but relatively simply I think. In terms of cheese I think it’s usually American. It isn’t particularly gourmet. Definitely not fancy. This is Boston peasant food. In towns just north of Boston these roast beef shops are everywhere (so I think there is the competition thing mentioned about New York going on).

No idea what the sauce is but has a distinct flavor. I would usually only get the sauce if I was getting one real late at night.

I’ve had other hot roast beef sandwiches from a variety of culinary tradition, including Vietnamese, Italian, Mediterranean/Arabic, and Creole, and some seem very close to what you’re describing.

I like Italian roast beef and other styles. None that I have had tasted quite like a north shore roast beef (I am sure there are places that do, and heard of a place opened out of state by a guy from this area).

 

[payn]

Roast beef with American cheese? You are right, I have not had authentic roast beef....

 

[Bedrockgames]

Roast beef with American cheese? You are right, I have not had authentic roast beef....

You can mock it Sir. That only makes it stronger

 

[Dannyalcatraz]

Roast beef with American cheese? You are right, I have not had authentic roast beef....

Swiss, cheddar, provolone and blue cheese are common partners with beef, but American cheese is one of the classics, too- typically on cheeseburgers.

 

[Bedrockgames]

Swiss, cheddar, provolone and blue cheese are common partners with beef, but American cheese is one of the classics, too- typically on cheeseburgers.

And to clarify it isn’t processed cheese like craft singles or something. It’s real cheese

 

[Cadence]

And to clarify it isn’t processed cheese like craft singles or something. It’s real cheese

I thought "American cheese" were definitionally processed American cheese - Wikipedia (although not always to the level of craft singles):

According to the Standards of Identity for Dairy Products, part of the U.S. Code of Federal Regulations (CFR), to be labeled "American cheese" a processed cheese is required to be manufactured from cheddar cheese, colby cheese, washed curd cheese, or granular cheese, or any mixture of two or more of these.[5] The CFR also includes regulations for the manufacturing of processed American cheese.[6][7]

Because its manufacturing process differs from traditional cheeses,[8] federal laws mandate that it be labeled as "pasteurized process American cheese" if made from combining more than one cheese[9] or "pasteurized process American cheese food" if it contains at least 51% cheese but other specific dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added.[10] Products that have other added ingredients, such as Kraft Singles that contain milk protein concentrate, use legally unregulated terms such as "pasteurized prepared cheese product".[11]

But I mean my go-to for burgers is "Pimento Cheese", so I'm a fine one to be pedantic about what's called cheese.