Thursday, November 8, 2012
Recipe 60 - Elizabeth and Gable's saucy sandwich
It's not vegan. Not even close. How can we TELL it's not vegan?
We'll start by looking at the deli meat. Sigh.
Then we'll move on to the Thousand Island dressing. Sigh, sigh...
Let's look at the swiss cheese, shall we? Sigh, sigh, sigh!!!
It also looks greasy and just plan zit inducing.
That is Elizabeth. Isn't she beautiful?
She's one of the turkeys you can sponsor at The Farm Sanctuary. Go ahead, you know you want to sponsor her. How could you not?
This, well this is another turkey.
His name is Gable.
Maybe you want to sponsor him instead? Hey, sponsor both! There's a novel idea!!!
Here's the link again in-case you forgot: SPONSOR CUTE TURKEYS!
Now that the VERY important stuff is out in the open, let's discuss the history of the reuben sandwich, shall we?
"The Reuben sandwich is a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut. These are grilled between slices of rye bread. Several variants exist. (Thus turkey being one).
One account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a Lithuanian-born grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky's weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves "the committee," included the hotel's owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.
Other accounts hold that the reuben's creator was Arnold Reuben, the German owner of the once-famous, now defunct Reuben's Delicatessen in New York, who, according to an interview with Craig Claiborne, invented the "Reuben special" around 1914. The earliest references in print to the sandwich are New York-based but that is not conclusive evidence, though the fact that the earliest, from a 1926 edition of Theatre Magazine, references a "Reuben special" specifically does seem to take its cue from Arnold Reuben's menu."
Whatever story you choose to follow. Arnold or Reuben.
I prefer to go with Reuben Kincaid.
Ok, this is about Turkey, not Partridges.
So, I'm going away from the Rainbows kitchen on Saturday to make this reuben for a chick (yeah we'll go with the bird theme) who requested a veganized reuben back when I started this stuff.
Now's the time for "Elizabeth and Gable's saucy sandwich".
And here are the numbers.
Turkey Reuben Un-turkey reuben
Calories - 452 250
Total Fat - 11.6 8
Cholesterol - 856 0
Sodium - 1616 931
Total Carbs - 52.5 42
Fiber - 6.7 4
Protein - 33 16
WW Pts - 11 8
Hello world there's a song that we're singing, come on get happy!!!!! A whole lott- OH you're back!
Sorry about that.
So, girl on the go this weekend (we had a dream we'd go travelin' together) Oops sorry!
It looks like tomorrow night I'll be concocting the sauerkraut and the thousand island dressing.
Maybe I'll be 'singin a song'. (Who am I kidding? I always sing while I make food - or dance, dancing's good)
Let's go Elizabeth and Gable! Let's go (Now, you go sponsor one while I try to find an old repeat of The Partridge Family on Netflix - I know, I know.. ain't gonna happen).
COME ON GET HAPPY!!!!
Music enjoyed while blogging:
Any tune sung by Keith Partridge
Not a thing!
Getting you to sponsor a turkey!
(Here's that link again)