Omgosh, i last ate a Reuben in Rutland VT! N what a trest it was. Dear Chef, today, I saw something similar. Thank you, n God Bless Chef!! From a corner of India 🇮🇳
I've been doing my own corned beef and pastrami for years, but this is the video that got me to the point where I could pair it with an equal-quality bread. The ratios and technique are on-point; i've never seen another rye dough that's so pillowy and wonderfully easy to work with. A small improvement: you can make extra sure there won't be voids between the layers by lightly wetting the interface between the two doughs prior to rolling them up together.
Now we're talking. This is like food porn. I could eat that sandwich 3 times a day every day until I die, which would probably fairly soon if I did. Dude...I'm so glad to see the channel where it is. Keep on killing it.
I love a Ruben. It’s one of my all time favorite sammiches and corned beef is my preferred meat. Followed by turkey then pastrami. I’m gonna try the recipe but I find bread baking intimidating.
I recently came across your You Tube channel and really enjoy your take on food and your recipes which are easily accessible and don't require a lot of fussy steps to accomplish. You have a lot of Chicago-style sensibility when it comes to food, so I had to check out your recipe for Reuben sandwiches. My all-time favorite Reuben, and the one I measure all others by, was one made by the dearly-departed Barnum and Bagel restaurant in Skokie (IL) which specialized in all kinds of Jewish dishes. Their version of the Reuben.consisted of thinly-sliced corned beef, piled high on pumpernickel bread, layered with sauerkraut, covered by plenty of Swiss cheese, grilled and served with a neon pink thousand island dressing on the side. Your recipe seems pretty close to my ideal, save for the pumpernickel. Maybe you could provide a recipe for that. Anyway, keep up the great work!
I would suggest adding juniper berries to the brine. This is an ingredient from Alton Brown's old recipe, and it adds this beautiful floral flavor that just pops at the fatty parts of the corned beef. Of course, juniper berries can be nigh-impossible to find (I've only ever found at one store in the spice aisle). Instead, substitute with a few tablespoons of a decent gin, since gin is infused with juniper berries.
@@SuzanneBaruch Ah yeah, thanks! I just remember going from store to store fruitlessly looking for them about 10 years ago. Then I read that you could substitute using gin, so I just went to the local liquor store.
Especially if you're going to smoke your corned beef to turn it into pastrami, juniper is absolutely vital to getting the flavor of the pastrami correct.
Brian, I really like your cooking videos. The information is delivered effectively. You don't try to destract your audience with silly sketches. And you're more than willing to admit when you make a mistake and let us know so we can avoid making similar mistakes.
It's been a couple of years since i brined my own corned beef. I think it is time for a homemade Reuben, can't wait to try the bread recipe. Have made similar Russian dressing recipe in the past this one looks good also. I will try it with chips.
I see why pastrami/corned beef sandwiches cost so much. A lot of time and effort goes into it. This looks bomb, and I will try to make it when I have an off day in the future. Thanks, B-Man!
Fell in love with the reuben after spending some time in New York, since moving back to London I've never been able to find one that hits the same highs. Will be giving this a try at the weekend!
Awesome recipe! I didn't make the bread because my household is eating low carb right now. I did use your recipe for the corned beef and the dressing. Even on low carb rye bread, this sandwich slaps (as my son said). 😅As usual, the recipe is a banger. I will be adding this to several other recipes you've shared that have been incorporated into my cooking rotation.
Just used this recipe to make my first-ever homemade bread!! Made some mistakes during the mixing process but worked around them. I got a pretty great marble with a really good texture and taste for the final product. Will definitely be trying out some more bread recipes soon!
I'm just watching this video but the beef on weck totally earned a subscription from me! All of the meat cooking Etc is exactly the way it's supposed to be done and I love that I'm learning to do some baking just because in my boy here is all in on it!
people on youtube are obsessed with the channel and the subscribers and everything. its that weird parasocial thing. i come into the comments looking for food talk but 60% of it is people talking about how much they like the creator and how many subs they get, etc.
My mom and grandma made corned beef once a year, brings back some good food memories. I have some homemade fermented kraut in my fridge right now, can't wait to make some swirl rye bread, looked yummy.
I have made this twice now. Literally cannot get enough Rueben. On the bread, I added the molasses to the dough before dividing. Shouldn’t the light swirl also benefit from some invert sugar action? Oh, the Russian! That stuff is crazy good. Love your content!
FYI...they sell a clear lid for the Instant Pot for when you aren't using pressure. It's less bulky and you can see in. I used mine when I made the chicken stock for my pot pie. Which was totally dope BTW. Yum!
Hi Brian. Instead of using coco powder to make the dough brown, have you considered using fermented rye malt? It brings an amazing color and a great rye flavor. I got the idea from watching the channel Chain Baker.
What's up Brian? So I'm going to try your Rye recipe for my Reuben's tomorrow, and I really dig the detail and subtlety you go for in your recipes, especially your sandy game... So on that note, I've been killing it with Southwest Chicken sandys lately, but I've been running into a wall it feels like trying to get my sauce just so, and I've been experimenting with yogurt and sour-cream > mayo, and combos of all 3, but can't quite get the right type of tang. You should give these delicious sandwiches a go, I think you'd crush it and make a great video in the process! Thank you for your awesome channel brother!
Just made this sauce for my plain leftover brisket sandwich and it's so good! I put extra sauce on the plate for additional dipping of the sandwich and for my fries too, super yummy and versatile!
@Brian Lagerstrom Holy moly bruh... 🤗 Best Reuben I've ever had, Best rye I've ever tasted ever. I'm kind of a badass anyway, and my sourdough game is legit, so I made SD poolish and for the first time ever making Rye... 110% The only store bought ingredients were Duck Katchup, Clausen dill pickles, and cheese. You're quickly becoming on of my favorite RUclips dudes! I still love Chef Jean-Pierre but there's room for more kitchen geniuses!
I use thinly sliced corned beef and toss it heavily in my Russian dressing. Then i throw that on a griddle. Then I build the sandwhich and toast it. It is PHENOMINAL.
Most people, like me, don't cook because, all those hours of work-- just to eat it in 10minutes. But the pandemic lockdown changed all that for me. Thanks partly to this channel. Who freaking knew i could actually cook??? I didn't. 😁 For 45years, i thought i just didn't have the skill, it looks too hard. EYE OPENER. The only drawback. When you know how to actually cook cook, not just boil cook, your standards gonna be high now. I don't eat fastfood anymore, except for fries. Because, you just have to find the belgian frozen fries supplier. Done. 😊 Happy cooking everyone!!! 😘 Oh, and making my own corned beef gave me that asian A+ grade vibes.
Whoa, I was literally just searching your channel for a reuben recipe the other day because I assumed you would include a dressing recipe. Might just have to make the whole sandwich now...
I love how Brian dances and makes love to his food at the end of almost every video. Sometimes his wife joins him in the dancing. This man is a good cook, great bread and bakery man, and he knows it, shares it with all of us. The least we can do is give him a thumbs-up on every instructional cooking video. Love your channel, Brian.
Smart move. That’s actually how the creator of the Reuben first made it way back when. He drained the sauerkraut and then mixed Russian dressing into it before layering it onto the sandwich.
Idk if it's just what you said right before, but man after your first bite, you were lookin at that sandwich like "oh yeah...oh man, I'mma regret this later" lmao. It's like your brain pumped dopamine and cortisol simultaneously when that flavor hit your mouth, which really just makes me wanna try it even more. Love your channel B'rye (aha), watched a ton of your vids by now, just wanted to comment on that B roll
Gotta say, the always amazing production value is almost getting me over my hhhhhhh-ate of that corn beef thing. I will even give it a true non deli go (although I'm hitting my homemade sauerkraut.. in a glass bottle with lid on, you get that crunch that anything west of the Belarussian border lacks! :p )
I had always had thin-cut Reubens until I tried one at Kenny and Zukes here in Portland OR - they also do a very thick cut. I now love them both. Don't make me choose. :)
Nice work! Making me really hungry. I love making Reubens. To me it should have the traditional black Russian rye, but I don't see that often in restaurants. Also, try mixing the kraut with the dressing before adding to the sandwich. It kind of holds everything together.
Would you consider creating a website and writing up your recipes? I've got some in my regular rotation now and it would be great to be able to refer back to them easily!
I had a website at one point that i posted recipes to, but couldn't keep up with it due to time. Hoping to get a website back up at some point in the (near?) future.
Hey Bri! Do your own sauerkraut (here in Russia at least, cabbage, carrots, sugar and salt are main stuff you need)! It is not so complicated. And thanks to introducing me to the russian dressing, I am from Russia and never heard about this stuff, looks like spicy mayo with some bells and whistles lol)
I don't know why it's called russian because I think it was invented in america, but it is usually just a mix of mayo and ketchup with some other spices
Something I really appreciate about your videos, is how approachable you make bread baking Baking gives me all sorts of hives, because it so resembles undergrad chemistry. Like, the poolish recipe? Incredible stuff, thats something I can apply to any bread recipe
Since you split it into two I kinda wish you had smoked one of them into pastrami so you could make a Rachel and then taste tested to see which one you preferred. This recipe looks amazing though. Maybe one day when beef isn't 3-4x higher price than normal I'll give it a shot.
Bri is stunting on foodtube and I am here for it edit: love the inclusion of your process comparing oven vs slowcooker! edit2: poolish is to Weeds-'n-Sardines as white wine is to Adam Ragusea
As my favorite Texan says....alright, alright, alright! Blizzard this weekend so something to put together for a delicious dinner, all be it on Sunday after the bread is made. I’m thinking the waiting is worth it. 60/40 my swirl isn’t as swirly.
Ruebens are my absolute favorite sandwich of all time! Although I tend to be a spicy mustard and pastrami kindov reuben guy, I am definitely going to try this recipe... especially the rye. OMG, I love good marbled rye.
How far ahead can you make the dough/form the loaf before baking? Or how long will this baked loaf last for? Can you bake it the night before for dinner the next day?
The funny part of all the Kitchenaid dough hook use I see in videos is the speed.... I have a 7qt Pro series Kitchenaid and the manual and stickers on the dough hook are full of warnings of never using the dough hook past speed 1 (or maybe 2).
I just made the dressing as I had everything needed on hand... hot damn that's good. No good way to really describe it, other than is absolutely delicious.
Wow dude that looks so good.... I made your meatball hogie and it was soooooo goooood! Thank you! Gonna give this a try when i have tons of time and tons of energy and oh tons of beef!😂😂
I really appreciate that your videos are not just “the easiest way to do XYZ,” but rather showing us how to do things really, really well, often with some additional considerations for variability in time and equipment. Your time, efforts, and delicious, delicious recipes are very much appreciated!
The Reuben is my benchmark test for any new deli.
Omgosh, i last ate a Reuben in Rutland VT! N what a trest it was.
Dear Chef, today, I saw something similar. Thank you, n God Bless Chef!!
From a corner of India 🇮🇳
Nice 👍
I second that!!
Agreed. A good Reuben is such a great sandwich. Done wrong is very bad.
Same. I always get one at a new place
Thanks!
Thank YOU!
I've been doing my own corned beef and pastrami for years, but this is the video that got me to the point where I could pair it with an equal-quality bread. The ratios and technique are on-point; i've never seen another rye dough that's so pillowy and wonderfully easy to work with.
A small improvement: you can make extra sure there won't be voids between the layers by lightly wetting the interface between the two doughs prior to rolling them up together.
Now we're talking. This is like food porn. I could eat that sandwich 3 times a day every day until I die, which would probably fairly soon if I did. Dude...I'm so glad to see the channel where it is. Keep on killing it.
The sauerkraut would save you!
I love a Ruben. It’s one of my all time favorite sammiches and corned beef is my preferred meat. Followed by turkey then pastrami. I’m gonna try the recipe but I find bread baking intimidating.
I recently came across your You Tube channel and really enjoy your take on food and your recipes which are easily accessible and don't require a lot of fussy steps to accomplish. You have a lot of Chicago-style sensibility when it comes to food, so I had to check out your recipe for Reuben sandwiches. My all-time favorite Reuben, and the one I measure all others by, was one made by the dearly-departed Barnum and Bagel restaurant in Skokie (IL) which specialized in all kinds of Jewish dishes. Their version of the Reuben.consisted of thinly-sliced corned beef, piled high on pumpernickel bread, layered with sauerkraut, covered by plenty of Swiss cheese, grilled and served with a neon pink thousand island dressing on the side. Your recipe seems pretty close to my ideal, save for the pumpernickel. Maybe you could provide a recipe for that. Anyway, keep up the great work!
i did a taste test with your dressing and a dressing from another channel. yours came out on top! unbelievably delicious! well done.
I would suggest adding juniper berries to the brine. This is an ingredient from Alton Brown's old recipe, and it adds this beautiful floral flavor that just pops at the fatty parts of the corned beef.
Of course, juniper berries can be nigh-impossible to find (I've only ever found at one store in the spice aisle). Instead, substitute with a few tablespoons of a decent gin, since gin is infused with juniper berries.
Agreed. Juniper berries can be purchased on Amazon, though.
@@SuzanneBaruch
Ah yeah, thanks! I just remember going from store to store fruitlessly looking for them about 10 years ago. Then I read that you could substitute using gin, so I just went to the local liquor store.
Especially if you're going to smoke your corned beef to turn it into pastrami, juniper is absolutely vital to getting the flavor of the pastrami correct.
Brian, I really like your cooking videos. The information is delivered effectively. You don't try to destract your audience with silly sketches. And you're more than willing to admit when you make a mistake and let us know so we can avoid making similar mistakes.
It's been a couple of years since i brined my own corned beef. I think it is time for a homemade Reuben, can't wait to try the bread recipe. Have made similar Russian dressing recipe in the past this one looks good also. I will try it with chips.
I see why pastrami/corned beef sandwiches cost so much. A lot of time and effort goes into it. This looks bomb, and I will try to make it when I have an off day in the future. Thanks, B-Man!
Fell in love with the reuben after spending some time in New York, since moving back to London I've never been able to find one that hits the same highs. Will be giving this a try at the weekend!
Awesome recipe! I didn't make the bread because my household is eating low carb right now. I did use your recipe for the corned beef and the dressing. Even on low carb rye bread, this sandwich slaps (as my son said). 😅As usual, the recipe is a banger. I will be adding this to several other recipes you've shared that have been incorporated into my cooking rotation.
Just used this recipe to make my first-ever homemade bread!! Made some mistakes during the mixing process but worked around them. I got a pretty great marble with a really good texture and taste for the final product. Will definitely be trying out some more bread recipes soon!
I'm just watching this video but the beef on weck totally earned a subscription from me! All of the meat cooking Etc is exactly the way it's supposed to be done and I love that I'm learning to do some baking just because in my boy here is all in on it!
Here's a song named Reuben! ruclips.net/video/EAOJT6s9pxU/видео.htmlsi=2cavEmXI1vW-Aptm
This guy will hit 1M subscribers in no time. One of the best food channels on RUclips right now! This guy can f**kin cook.
Oh totally
He didn't but still one of the best cooking channels I guess
people on youtube are obsessed with the channel and the subscribers and everything. its that weird parasocial thing. i come into the comments looking for food talk but 60% of it is people talking about how much they like the creator and how many subs they get, etc.
He made it!
Here's a song named Reuben! ruclips.net/video/EAOJT6s9pxU/видео.htmlsi=2cavEmXI1vW-Aptm
My mom and grandma made corned beef once a year, brings back some good food memories. I have some homemade fermented kraut in my fridge right now, can't wait to make some swirl rye bread, looked yummy.
BRAVO! and.... I love your "dance" towards the end!
Just made the marble rye tonight. It came out perfect! Thank you for this recipe!!!
All of this looks great and I absolutely MUsT make that rye bread! My sourdough starter just grew bad mold so I love that I can just make a poolish!
Thank you for creating such awesome recipes. I've never made homemade ricotta or may but I wanna try!
I'm doing a sous vide corned beef for St Patty's day, and now I know what I'm going to use it for. And that dressing looks amazeballs.
Just started my poolish for this! Super excited!
I have made this twice now. Literally cannot get enough Rueben. On the bread, I added the molasses to the dough before dividing. Shouldn’t the light swirl also benefit from some invert sugar action? Oh, the Russian! That stuff is crazy good. Love your content!
I really, really appreciate that you put such detailed recipes in the description! Thank you so much for all the great videos!
Can wait to make that king of bread! It seam's amazing and look's fantastic! Beautiful!
Amazing master class last had rye bread when I was working at Woolworths years ago
FYI...they sell a clear lid for the Instant Pot for when you aren't using pressure. It's less bulky and you can see in. I used mine when I made the chicken stock for my pot pie. Which was totally dope BTW. Yum!
Woah I had no idea. That makes sense though. Thanks!
As a non-American subscriber, I appreciate the metric measurements and wonder why you do it.
Good stuff!
Hi Brian. Instead of using coco powder to make the dough brown, have you considered using fermented rye malt? It brings an amazing color and a great rye flavor. I got the idea from watching the channel Chain Baker.
What's up Brian? So I'm going to try your Rye recipe for my Reuben's tomorrow, and I really dig the detail and subtlety you go for in your recipes, especially your sandy game... So on that note, I've been killing it with Southwest Chicken sandys lately, but I've been running into a wall it feels like trying to get my sauce just so, and I've been experimenting with yogurt and sour-cream > mayo, and combos of all 3, but can't quite get the right type of tang. You should give these delicious sandwiches a go, I think you'd crush it and make a great video in the process! Thank you for your awesome channel brother!
Just made this sauce for my plain leftover brisket sandwich and it's so good! I put extra sauce on the plate for additional dipping of the sandwich and for my fries too, super yummy and versatile!
More sandwich recipes plz!!!!!! Love them..
You completely nailed my love of Reubens when you said it hit you emotionally. So much yes.
I’d love to see your take on the classic patty melt, Brian.
I can’t wait to try this!! It’s my favorite sandwich
Try doing the lid ajar for the dutch oven, it'll lower the temp just a bit to 200ish
@Brian Lagerstrom
Holy moly bruh... 🤗 Best Reuben I've ever had, Best rye I've ever tasted ever. I'm kind of a badass anyway, and my sourdough game is legit, so I made SD poolish and for the first time ever making Rye... 110% The only store bought ingredients were Duck Katchup, Clausen dill pickles, and cheese. You're quickly becoming on of my favorite RUclips dudes! I still love Chef Jean-Pierre but there's room for more kitchen geniuses!
That loaf, though. I mean, seriously. That swirl is hypnotic.
I use thinly sliced corned beef and toss it heavily in my Russian dressing. Then i throw that on a griddle. Then I build the sandwhich and toast it. It is PHENOMINAL.
Most people, like me, don't cook because, all those hours of work-- just to eat it in 10minutes. But the pandemic lockdown changed all that for me. Thanks partly to this channel. Who freaking knew i could actually cook??? I didn't. 😁
For 45years, i thought i just didn't have the skill, it looks too hard.
EYE OPENER.
The only drawback. When you know how to actually cook cook, not just boil cook, your standards gonna be high now. I don't eat fastfood anymore, except for fries. Because, you just have to find the belgian frozen fries supplier. Done. 😊
Happy cooking everyone!!! 😘
Oh, and making my own corned beef gave me that asian A+ grade vibes.
Whoa, I was literally just searching your channel for a reuben recipe the other day because I assumed you would include a dressing recipe. Might just have to make the whole sandwich now...
Wow, that bread came out looking awesome! I've been wanting to try making marble rye for some time... going to give it a shot now.
You truly make everything seem possible.
I love how Brian dances and makes love to his food at the end of almost every video. Sometimes his wife joins him in the dancing. This man is a good cook, great bread and bakery man, and he knows it, shares it with all of us. The least we can do is give him a thumbs-up on every instructional cooking video. Love your channel, Brian.
Yes, I think I will! Looks amazing!
Love your chanel too!
@@trooperpompeu Thank you!
I made this marble rye and it turned out amazing!
A trick i have picked up over the years is mixing the kraut and dressing together then applying to sandwich.
Smart move. That’s actually how the creator of the Reuben first made it way back when. He drained the sauerkraut and then mixed Russian dressing into it before layering it onto the sandwich.
That bread was pretty dope looking! I love reubens amd have them as often as I can! Nice job B-boy.
Idk if it's just what you said right before, but man after your first bite, you were lookin at that sandwich like "oh yeah...oh man, I'mma regret this later" lmao. It's like your brain pumped dopamine and cortisol simultaneously when that flavor hit your mouth, which really just makes me wanna try it even more. Love your channel B'rye (aha), watched a ton of your vids by now, just wanted to comment on that B roll
The celebratory dances at the end of every video is why I’m here 😂. JK, these videos rock. You’re the best, bro.
Now this I can get real excited about, nothing like a good Reuben 🙌🙌
Ohhhh my goooood!!!! This looks so gooood!!!
Looks amazing!
bravo. Great tutorial Brian...and yes, Bubbies is the best if not making your own SK.
Gotta say, the always amazing production value is almost getting me over my hhhhhhh-ate of that corn beef thing. I will even give it a true non deli go (although I'm hitting my homemade sauerkraut.. in a glass bottle with lid on, you get that crunch that anything west of the Belarussian border lacks! :p )
I had always had thin-cut Reubens until I tried one at Kenny and Zukes here in Portland OR - they also do a very thick cut. I now love them both. Don't make me choose. :)
Going to the grocery store so I can make Brian's Russian Dressing today. Brian's sauces are incredible.
A real Artist
Ohhhhh baby. I’m bout that Rubin life. Snowstorm Sammy recipe ✔️
Hey Bri, a ton of info in this video, solid delivery. Love this sandwich, i didn’t think the corning process was so accessible, bravo pal
The Reuben is one of my all time favourite sandwiches ❤️😃
It's the happy dance at the end for me.
Nice work! Making me really hungry. I love making Reubens. To me it should have the traditional black Russian rye, but I don't see that often in restaurants. Also, try mixing the kraut with the dressing before adding to the sandwich. It kind of holds everything together.
Would you consider creating a website and writing up your recipes? I've got some in my regular rotation now and it would be great to be able to refer back to them easily!
I had a website at one point that i posted recipes to, but couldn't keep up with it due to time. Hoping to get a website back up at some point in the (near?) future.
@@BrianLagerstrom fair enough, new videos come first!
new viewer, great content!!! one note, in the metric system we measure water via liters. 1000g = 1 KG = 1 liter of water :]
If you are ever in Helen Ga, get one from Cafe International. Best Rueben of all time.
Montreal guy here !
I approve it!
Allright, you've earned a sub. Thanks and keep up the good work!
Have I told you that you're the king of sauces lately? I can't wait to make this, just added brisket to my grocery cart. SQUIZZ FTW!!
Hey Bri! Do your own sauerkraut (here in Russia at least, cabbage, carrots, sugar and salt are main stuff you need)! It is not so complicated. And thanks to introducing me to the russian dressing, I am from Russia and never heard about this stuff, looks like spicy mayo with some bells and whistles lol)
When I’ve made sauerkraut it’s always been just cabbage and salt (2-2.5% by weight).
I don't know why it's called russian because I think it was invented in america, but it is usually just a mix of mayo and ketchup with some other spices
Something I really appreciate about your videos, is how approachable you make bread baking
Baking gives me all sorts of hives, because it so resembles undergrad chemistry.
Like, the poolish recipe? Incredible stuff, thats something I can apply to any bread recipe
This looks AMAZING. I can’t wait to make it. Hoping brisket price comes down a little lol. Will be making that sauce this weekend.
Here's a song named Reuben! ruclips.net/video/EAOJT6s9pxU/видео.htmlsi=2cavEmXI1vW-Aptm
Well done and inspiring Brian!
Love your “looking over the counter” face. Recipes also good
Excellent, one of my fav sandwiches!😋😋😋
Since you split it into two I kinda wish you had smoked one of them into pastrami so you could make a Rachel and then taste tested to see which one you preferred.
This recipe looks amazing though. Maybe one day when beef isn't 3-4x higher price than normal I'll give it a shot.
God, I love Thursdays…. 🥰
Bri is stunting on foodtube and I am here for it
edit: love the inclusion of your process comparing oven vs slowcooker!
edit2: poolish is to Weeds-'n-Sardines as white wine is to Adam Ragusea
😛😛🤙🏻🤙🏻
Never had a Ruben, looks amazing though
Looks great man. Well done
I love fresh foods, that's so goooood
I made this 'very good tasting dressing' and paired it with pulled pork sandwiches and not surprisingly it was delicious.
🙏🙏🙏🙏
My new favorite cooking show. Such a great combination of tips/tricks and functional recipes
As my favorite Texan says....alright, alright, alright! Blizzard this weekend so something to put together for a delicious dinner, all be it on Sunday after the bread is made. I’m thinking the waiting is worth it. 60/40 my swirl isn’t as swirly.
Ruebens are my absolute favorite sandwich of all time!
Although I tend to be a spicy mustard and pastrami kindov reuben guy, I am definitely going to try this recipe... especially the rye. OMG, I love good marbled rye.
Oh my!! Sitting here hungry and thinking I need to get me some of those! This is one of the prettiest sandwiches I've ever seen!
Thanks Moj!
How far ahead can you make the dough/form the loaf before baking? Or how long will this baked loaf last for? Can you bake it the night before for dinner the next day?
This guys baking skills are no joke
I love Reubens. I'm going to try this.
I make a pseudo Reuben with Montreal smoked meat and Kimchi instead of Sauerkraut. Works for me
The funny part of all the Kitchenaid dough hook use I see in videos is the speed.... I have a 7qt Pro series Kitchenaid and the manual and stickers on the dough hook are full of warnings of never using the dough hook past speed 1 (or maybe 2).
looks amazing bRYE
Awesome looking sandwich Brian. Though I can’t afford to make it myself, I will be going down to my local deli and getting one tomorrow. 👍
I just made the dressing as I had everything needed on hand... hot damn that's good. No good way to really describe it, other than is absolutely delicious.
Here's a song named Reuben! ruclips.net/video/EAOJT6s9pxU/видео.htmlsi=2cavEmXI1vW-Aptm
You didn't have to beg me to try that sauce, holy corned beef that looks good!
I don’t know whether I am more blown away by the amazing sandwich or the fact that you wear a mask while lifting.. that’s crazy bro!
I just noticed you've added weight to your bench press compared to the sponsor spot from 3 weeks ago - that's awesome! Keep it up dude!
Haha i have! Future has been great honestly. I’m actually getting toned up! Haha
Wow dude that looks so good.... I made your meatball hogie and it was soooooo goooood! Thank you!
Gonna give this a try when i have tons of time and tons of energy and oh tons of beef!😂😂
I really appreciate that your videos are not just “the easiest way to do XYZ,” but rather showing us how to do things really, really well, often with some additional considerations for variability in time and equipment. Your time, efforts, and delicious, delicious recipes are very much appreciated!