clinton1
Platinum Member
- Joined
- Jan 17, 2022
- Messages
- 2,701
That’s a good ass post, right there!!!!!!Watching you guys post the garbage you shovel into your pieholes is depressing. Some of it isn’t even food. No idea what you’re thinking.
Anyway, I live in Buffalo. Mostly, what we’re best at is really horrible weather that we love, because we’re fools, a couple professional sports teams that should be spiking the suicide rate, but we’re too dumb to give up on, and alcoholism.
And probably heart disease.
Being a Rust Belt town, we know how to eat poorly. The famous "Buffalo Chicken Wing" is the best example of this. However, there’s a sleeper of a sandwich that everyone should know about that’s all ours, too. And I want you to have it.
So, here’s a quick pictorial on “Beef on Weck”.
You need to start with Kimmelweck rolls. Sometimes it’s spelled ‘Kummelweck”. Probably German in origin. Most of the German immigrants that moved here (like all the rest of the immigrants that moved here) were undereducated, poor, and already mutilating their own language, much less the American English they were expected to learn, so it’s anyone’s guess what the hell it's supposed to be. The point is that it’s a soft, white roll with a crispy crust, but not too crispy, and sprinkled with caraway seeds and coarse salt. (If you know the real origin of the roll, don’t tell me. I genuinely don’t care).
This is crucial.
You can’t do this sandwich without the roll. Either find some, or look up a recipe and make your own. It’s that important.
You also need roast beef dripping juice. Meaning, the juice that comes off the beef as it’s being roasted. I’m not making this up. We refer to it as ‘au jus’, yet another brutalization of a foreign language, in this case French, but important. Find some. Maybe ask the butcher or a good Jewish deli. Heat the stuff up a bit - doesn’t need to be super hot, just hot.
Cut the rolls in half, and dip each half in the ‘au jus’:
The soft inside of the roll will soak it right up, and it’ll look like this:
Put a lot of roast beef on the bottom half.
Really, I mean a lot. An inch is a solid starting point.
Then you need horseradish. Ideally, you get this from Polish people. they’re in my genetic makeup, and they’re obviously convinced that they’re paying penance for something through hurting themselves with this shit. Miller’s does a decent job, but if you’re really feeling Fonzi, you’ll head to dat dere “Broadway Market” in downtown Buffalo during Easter, and get you a handful of the freshly ground stuff lay you up in the hospital for seven or eight days.
Put a metric shit-ton on the top half of the roll:
(If I’m being honest, the left sandwich is a little light)
You should end up with a sloppy, savory, painful sammich that cleans your sinuses while clogging your arteries, like these:
Best served on a Polish pottery plate.
FFS, guys, develop a little dignity and stop eating at McDonalds.
You’re welcome.
